將太的壽司 第十六回 Part 2

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Uploaded by on Nov 3, 2010

第十六回 - 細工壽司

天然素材中並沒有方方正正的物體,把刀順著素材形體,以流暢的曲線加以裁切,刀刃本身自會摸索出該素材所擁有的最佳形態,這就是圓刀法。
處理針魚這種纖細的肉質時,必須嚴防沾上師傅雙手的油脂。但為了製做細工壽司,往往基於技巧需求,很難做到這一點。但若將雙手浸泡於冰水中,藉以凝固雙手表面油脂,便可破­除這個缺點。

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