廚房裡的美味科學
Update: 2024-10-04
Description
宋怡訪問廚藝科學家章致綱，學化工的他原來是研究不能吃的材料如塑膠、橡膠、油漆，現在研究可吃的材料，透過專業又親切的解析，讓我們秒懂低、中、高筋麵粉的區別，以及蕎麥麵、米粉、湯圓產製的原理和方式。
揉麵的口訣「三光」：手光、盆子光、面光，也是不能不知的撇步啊！
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