Ref: Singapore National Library #641.5 (中文部)
On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee
The author Harold McGee since young was interested in Physics and Chemistry. He entered Caltech to study Astrology, later switched to English Literature. There he developed the curiosity in cuisine, studied the science in food molecules during the chemical process of cooking.
This book is the second Bible of Cuisine after Julia Child’s “Mastering the Art of French Cooking (2 volumes) “.
Watch from 9:30 minutes on Stock 清汤 using 鸡腻子(鸡胸肉用刀背剁成泥, 二度回锅过滤成”功夫”清汤)
Further Reading: “老火汤”煲三炖四清汤的窍门
水蛋比例: 2.5 水: 1 蛋 (用蛋壳量水)
1. Pour boiling water to the thermo flask containing the egg. (Make sure water covers it fully.)
2. Wait for 8 mins 15 secs.
3. Take out the egg soak in cold (ice) water.
Use: Recycle Instant Noodle Cup.
Boiled water in the cup will maintain at 70 – 75 C : the temperature for Spa egg.