蔡瀾狠批慢煮係呃錢騙術? 加朵鮮花營造高級感升價呃客人 大鬧混帳!

文: 唐卓寧
2022.12.09

著名美食評論家蔡瀾每日都會在他的Facebook 專頁上載一篇「蔡瀾的日記」,最近,他在一連兩日的日記中談及「騙子」,指不少廚師會以過於簡單的烹飪方法處理食材,例如煎、炸、慢煮等等,直言:「把客人當小孩子騙,混帳。」

著名美食評論家蔡瀾每日都會在他的Facebook 專頁上載一篇「蔡瀾的日記」,12月8日(週四)時,他就大談自己不喜歡的烹飪方法,有兩種是過份簡單,毫無技巧可言的煎三文魚和煎雞胸肉,而用鑊炒了三十分鐘的菜一定又老又不好吃。他直言,除了天婦羅之外的煎炸食物,都覺得是偷機取巧,「英國人那種把薯仔片和魚加粉漿,炸得厚如聖經的國食“FISH & CHIPS”,我都覺得是一種低級的烹調方式,高級食材給他們那麼一蹂躪,更是難於嚥喉。」更於文末寫下:「天下騙子,真多。」

12月9日(週五)的「蔡瀾的日記」再次大談「騙子」。烹調技巧上,「最基本的騙術,那就是把任何食材都放進一個叫『慢煮鍋』中,一煮八九個小時,再淋上醬汁。」如果想要營造高級感覺,只需一個小鉗子「夾起小番茄、小蘿蔔,各種配菜,加上小鮮花」就能讓同一塊魚升價不少。還有一種更原始的,「就是切成小塊。牛扒和魚一切成小塊,又是一道」。

蔡瀾又道,在改變味道的「騙術」淋上醬汁是常見,「西廚們發現了日本柚子汁、香港X.O醬、中國四川的花椒,甚至最基本的越南魚露,就可以登上大雅之堂,任何難吃的食材,加上這幾種醬汁,又是FINE DINING。」最後,他說如果上述都不是,就剩最後一樣:煎羊架,「從超市中買了幾片,在油鍋中煎了一煎,好羊架很難煎得老,三流廚子有良心的話,加點薄荷啫喱MINT JELLY,甜甜地,把客人當小孩子騙,混帳。」

來源:FB@蔡瀾

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