Excuse me, Martin but this I have to say: When a knife is used to cut any kind of meat and then you want to use that same knife to cut vegetables, you must "wash the knife" and the use it to avoid "cross-contamination of food". You can also use another knife. These are basic hygiene standards that all people must comply with. Greetings!!!
@@jenpuppy Cell wall that made out of cellulose , primary ingredient of cells wall and wood fiber and exist in some fungus and bacteria, compose by glucose and sometimes some others thingy with alpha 1,4 chain and beta 1,4 chain, and also, it's most probably that you are wearing it right now if you wearing cotton ,and may I presume that you do actually knew what it's but had something to say? Perhaps?And yes , there is other type of cell wall that's why I had to be specific
@@jenpuppy maybe because my usage of my terms is not appropriate in the sense of completion, the name listed in most textbook might be cellulose cellwall
@@94tantan That layer is actually called cell wall which is made out of cellulose, so i don't think you're wrong it's just you guys called it in a different way
I'm guessing perhaps the vegetable will turn black if chopped as compared to tearing by hands is due to the reaction with the metal. Unless you use a ceramic knife, then this will reduce oxidation of the food. Feel free to correct me cos I'm curious :D
![【好過生你】在家做叉燒 | 自製叉燒醬 [Eng Sub]](http://i.ytimg.com/vi/MR9juZ26rx4/mqdefault.jpg)
![【好過生你】在家做叉燒 | 自製叉燒醬 [Eng Sub]](/img/tr.png)
![【街頭小食】沙嗲雞肉串 Chicken Satay [Eng Sub]](http://i.ytimg.com/vi/oKv3M9yrfEM/mqdefault.jpg)
![【烤盤試用】泰式豬頸肉! 煎到格仔網紋？Thai Style Pork Neck [Eng Sub]](/img/n.gif)
星期五：馬田出來了...?馬田消失了
星期六: 馬田又出來了！！！
唔止生菜，其他沙律菜都用撕比較好！ 仲有洗完生菜 記得整乾d水 唔係好易變黃 仲有溫度要凍 10度左右 可以保存耐D 面頭可以放塊廚房紙 有放雪櫃！ 記得唔好有水份係底部 唔係好易變黃
頭一次看到「露點」的豬肉欸！台灣的豬肉好像在銷售之前都處理掉了…
不知道韓劇在香港夯不夯？我覺得只要韓劇(影)熱還沒退燒，韓式料理應該還會持續熱門的。建議可做韓式冷麵、石鍋拌飯…
不過若不限韓式，其實我想建議馬田能否試做「桃酥」(好像沒看馬田有拍過)
生熟食分開的問題，如果烤的時候用夾子，熟了之後用筷子，一來不會搞混，二來夾子雖然在過程中會生熟混用，但只要用筷子之前確認是熟的，也就是入口之前熟食沒再沾染到生的就好啦！
臺灣有喔 我有遇過幾次
@@jip537296 是喔？我真的沒看過說😁
系猪咪咪来嘅
Excuse me, Martin but this I have to say:
When a knife is used to cut any kind of meat and then you want to use that same knife to cut vegetables, you must "wash the knife" and the use it to avoid "cross-contamination of food".
You can also use another knife.
These are basic hygiene standards that all people must comply with.
Greetings!!!
-終極獵人烤肉套餐-
半百萬恭喜晒
切豬肉的瞬間都抖了一下🙈
生筷子熟筷子的繞口令，繞到後來為何會用錯筷子都不意外了🤣
韓國冷面!!!超好食
我食韓式烤肉一定要生菜 + 肉 + 醬 + 蒜包住黎食😍
韓式海帶湯，人參雞湯，韓式牛肉粉絲鍋，韓式炒年糕，韓式辣炒尤魚
生熟筷子咁煩.....全部生食算啦
個夾用黎做咩呀0.0
@@陳小偉-k7w 如果用個夾嚟取代生筷子嘅功能，一樣會出現 半熟嘅肉用夾定熟筷子反嘅問題
海鮮煎餅 部隊鍋 辣炒年糕 石鍋拌飯 用夾子烤肉 熟了才用筷子夾到碗裡 簡單
韓式炒雜菜 材料取得方便 快速又好吃＠＠
以下唔一定啱 有錯請指教
生菜如果用金屬刀切 會令到塊生菜個切口容易d氧化 即係好似生銹咁變黃 但係用陶瓷刀或者手撕就唔會咁
生菜大部分嘅營養要經過加熱先會溶於水 所以洗菜應該無事
菜有维生素c 系溶於水所以洗菜都流失
生熟筷子搞得我好亂阿😂 韓國食物在台灣的話推薦南大門，這家除了烤肉也有很多道地的韓國食物可以吃，可以吃炸醬麵(期待食譜
韓國炸醬麵真係好好食！！！
生筷子或夾，是在肉兩面面都熟了，就轉另一對筷子轉第三次或第四至熟透，之後用自己食嘅筷子去夾塊熟透的肉，交叉感染的機會會細點
馬田笑起身真系好可愛啊~~~ 韓式芝士排骨超好吃 ！！！
雖然琴日睇左，但照like多次!
係唔係重新upload咗？
@@romy4201 係
有点想回答，但又怕被人炮轰……生菜的……不过个人试过， 用金属刀或手撕开便褐色的速度是大概一样的，泡冰水也会变褐色，太冷的冰水反而会让整片叶子都出现色变，有些cookbook 会说要用手撕开是因为被破坏的细胞体比较少而刀切会直接切开细胞……嘛……这些人的生物课没好好上呢……大概……或食物科学？
一根纤维里的植物细胞壁的cellulose wall 是连在一起的，就像你把连着隔壁的墙拆开会看到邻居一样……或许他们的刀可以刚刚好切过两个细胞之间等等……当然个别细胞会有不同但除非是顺着纤维撕开不然这个说法是不成立的，只吃长条状的生菜嘛……至于为啥会变褐色……那就要探讨生菜里面有什么了……那很麻烦……要找论文很痛苦不过绝大部分发生在短时间内的接触氧气而变色的食物除了海鲜之外绝大多数都不会造成性命损伤当然，除非那东西本来就有毒像是马钱子之类的……所以当着没看到吃下去不好吗？丑是丑了些……
what is cellulose wall?
@@jenpuppy Cell wall that made out of cellulose , primary ingredient of cells wall and wood fiber and exist in some fungus and bacteria, compose by glucose and sometimes some others thingy with alpha 1,4 chain and beta 1,4 chain, and also, it's most probably that you are wearing it right now if you wearing cotton ,and may I presume that you do actually knew what it's but had something to say? Perhaps?And yes , there is other type of cell wall that's why I had to be specific
黑椒肥鹅 no but this's my first time hearing this term
@@jenpuppy maybe because my usage of my terms is not appropriate in the sense of completion, the name listed in most textbook might be cellulose cellwall
@@94tantan That layer is actually called cell wall which is made out of cellulose, so i don't think you're wrong it's just you guys called it in a different way
年夜菜換口味 , 嘗鮮一下也不錯~
昨晚有看到上片 , 又消失了...還以為自己眼花@@
有字幕終於知道馬田是在說什麼了!!(感動
好似好好食!
新羅寶的飛魚子石頭鍋飯，辣魷魚拌飯，辣豆腐湯好味道。
韓國菜的湯大多都很好，泡菜湯，餃子年糕湯，大醬湯，薯仔湯等。熟食好吃的還有煎餅。
整下韓式人參雞冬天食都爽。
我而家就係韓國烤肉店做兼職 雖然成日見到D人食烤肉 但都係想食烤肉好正😂 係韓國太耐返香港我唔會食韓餐食厭啦🤦🏻♀️ 烤肉唔係有夾既咩？就用筷子夾？
登櫈馬田，限你在2019年內要把訂閱人數去到1,000,000丫，加油💪🏻
翻看舊片，看到你的留言。只想跟你說馬田已過了100萬訂閱。你還有看馬田嗎？
@@RYAN_TAM 一直在看
韓式壽司 韓式冷面 都好好食
👍👍👍👍👍
咩係韓式壽司？
neyo choi 紫菜包飯啊
交叉感染問題:
生筷子淨係夾肉嘅一端(A)
燒熟時用熟筷夾另一端(B)反肉
最後再額外燒熟A端
咁你咪食得好辛苦
食咁耐韓燒都冇分過生熟筷子 乜事都冇
韓式的熟食……炸雞吧~在佐敦南京街食過一間-望落好大排檔feel但-幾好食
想睇馬田整梳乎厘班㦸，不過好似超級麻煩😆 要做到形狀靚、不塌下去不容易呢
回想起肌肉山山吃五花肉的片～
切豬肉個畫面…好痛
切會變黑係咪因為把刀係鐵所以會同生菜入面既某啲嘢產生化學作用而氧化？不過其實我都唔係呢方面既專家所以都只係猜測
凍肉鋪有隻叫鐵板豚肉，脂肪份部平均，肉質又軟,唔會太硬，好過用五花腩，整烤肉一流
韓式炒粉絲！
追加韓式炸醬麵！韓式蛋餅！韓國美眉！
我只聽過老媽子話椰菜唔可以用刀切， 因為刀係鐵， 所以切椰菜後 未煮果d切邊會變黑， 不過唔知真定假
切生菜我覺得應該唔會黑，仲有切同撕個生菜都係整多咗個傷口啦，所以洗走營養大家應該差唔多
另外都係嗰句，同sunny PK，睇下邊個整嘅珍珠好食啲
睇完再睇😂
我最常吃的是韓國辣雞麵（幾乎所有口味都吃過）
馬田 可唔可以整【出街食算】系列之豬腸粉啊
試下整繼光香香雞👅真係好好味
想睇馬田教煮辛辣麵😏😏
Iron on the knife reacts with the lettuce making it rust. You can use ceramic knifes instead of tearing the lettuce.
I'm guessing perhaps the vegetable will turn black if chopped as compared to tearing by hands is due to the reaction with the metal. Unless you use a ceramic knife, then this will reduce oxidation of the food. Feel free to correct me cos I'm curious :D
韓式烤雞都唔錯架，不過係貴咗d😂
我淨係去過一間叫Goobne Chicken，旺角同荃灣都有
泡菜炒飯，泡菜豬肉煲，筲箕灣-韓食媽媽韓國料理
其實唔需要切左粒X ,因為煮熟左之後會唔見左。
豬毛會剃刀刮走或火彈走就得
其實點解落蘋果或梨 韓國人唔係為左陣味 係為左啲肉會軟熟啲 效果同鬆肉粉一樣
正！極邪惡😆馬田叔叔又教我整新菜
舊豬肉好😂😂
Ps:做唔到會員的🇲🇴粉絲
腩田在家烤懶肉🤓🤤😋😋！
馬田不如煮紫菜包飯or蔘雞湯都可以
Salted pig d 豬手同藍青口都好好食，想學整
講起韓式料理，第一樣就諗起前幾日嘅拉麵蘑菇咖喱。
靚仔馬田，如果用蒜蓉汁會唔會冇咁容易煎燶啊🙏
做韓式糖餅呀😍😍😍好好食呀
韓式辣炒雞丁 （春川炒雞）
試吓整馬卡龍
School food既卡邦尼年糕
有冇人可以話畀我知，漢x苑仲有冇分店😅😅😅
以前我讀書個陣好鍾意去屯門嗰間度食
好鐘意食.....
馬田 Thks
馬田好似又型左😳
韓式豆腐湯啦就!!!!
这片让我想起搞神马烤肉猎人全餐
台灣的韓式烤豬肉是厚的大大片，烤完再剪開啊啊啊啊啊啊！
下次請有璟妍精上嚟試食 !! ~
唔好意思！你有冇教過韓式炸雞？點解有D用牛奶醃雞？有D就冇？現在去唔到韓國，你可以介紹嗎？
之前在悉尼的韓國餐廳，我食過不同的韓式pancakes, 有泡菜pancake、 芝士薯仔pancake、韭菜pancake， 但係香港的韓國餐廳好似冇pancakes，韓式pancakes 全部都好好食，馬田可以教下自己整。
想看韭黃牛肉的作法，謝謝！
好好食
XO醬！！ 幾時教整XO醬🤤
教炒韓式粉絲
用三輪嘅筷子（或夾子）
第一輪用來夾全生的肉
第二輪用來反半生熟的肉
第三輪用來食😂😂
然後發現檯面上有超多筷子同夾😂
9:21
If we cook the meat over high meat😂
間餐廳係餃掂
下次可唔可以整芝士餃子
生筷子，熟筷子😓要唔要轉埋個鑊？
生生熟熟生熟生熟（xxx
同埋個攪拌機用完吾會好重味咩？有冇咩方法清咗啲味佢
可以試下一間叫做 孔陵一隻雞 喺韓國都幾出名
想你教整黃金蝦即係鹹蛋黃嗰隻!!
想問唐生菜 西生菜同羅馬生菜分別係咩😂😂 sor9 我真係完全唔識煮野
醃鹹d... 好計！！
刀子切生菜 變褐色因為金屬接觸葉子產生“刀傷”而氧化，手剝就不會了
我以為整熟舊肉,再係隔黎放D泡菜就叫做韓式烤肉添
可以用蜜糖取替？因為我不能可玉米糖漿⋯⋯謝謝你🙏🙏🙏
奶珠之嘛，你未見過咩 😏？咪呃人啦馬田叔叔😁
你自己都有一對啦
應該用一隻生筷子加一隻熟筷子黎反塊肉
馬田我愛你
點解既點解既
點解耐唔耐d片成日都係出現幾粒鐘，跟住消失左 又要等陣先再出
韓式炸雞😍
韓式海鮮煎餅可以考慮~
如果用焗爐的話應該煮幾耐呢？
紫菜包飯呀
正😍
下次整炒雜菜啦😏
请问如果没有 corn syrup 可以用蜜糖代替吗？谢谢😬
椰浆饭？
👍👍👍
韓國興用紫蘇葉
想睇整韓式炸雞/烤雞
芝士泡菜炒飯！
排骨薯仔湯!勁正 但香港好似冇😑
馬田會唔會整壽司? 有冇跟過/考慮跟師傅學日本菜?
覺得壽司師傅好型, 然後馬田可以吸到好多女粉絲XD
馬田現在已經有很多女粉絲了😄
@@tnjasper 女粉絲不嫌多 (好似係)
@@hong4762 粉絲多不如金主多更好點😂
@@tnjasper 我要晒.jpg
马田，想请问你如果腌料里有水果泥会不会变质不耐放？