盐壳鱼,尽管把整个身体涂满盐霜,就像把人埋在沙堆里一样,上盘的味道可能还是不够咸。其次如果,盐和蛋清的搅拌物太稀,盐晶体就会在烹饪的过程中流入到鱼体内,那个味道简直不能忍。
Macarons. Not only are macarons challenging to perfectly execute, but if you make them in a city with so much humidity, like Houston, you're going to have a much more difficult time. Even if the weather is perfect, things can easily go awry.
马卡龙,制作马卡龙不仅要每一步都天衣无缝——这是最挑战的部分——如果你要是在湿气比较重的休斯顿,那就更有难度了。即使是气候适宜,制作上的小失误也会失之毫厘谬以千里。
获得1.3k好评的回答@Tamarius Peters:
A terrine. There's a test you can take to become what's known as a certified master chef of which there's only about 300 in the world. A lot of them passed that test by making a terrine.
肉冻。有一种考试能让你成为注册大厨,全世界只有差不多300个人有这个身份,他们大多数都是用肉冻来通过这场考试的。
获得1.3k好评的回答@Sami El-Molla Vidal:
This is not fake, its real bio light in the food. And this is a sphere made of sugar and water, with ice-cream, flowers and lots of shit inside.
真不是虚构,这确实是食物中的生物之光。这个球体由糖、水、冰淇淋、鲜花还有许多的粘稠物组成的。
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