Perhaps, do a slow garlic confit thru a small cocotte . after half an hr, u hv the roasted garlic and infused oil. juz take some roasted garlic and mashed it and take some garlic oil and add it into yr pasta. that also serve the purpose but u can reserve yr balance for yr bread toast etc and other purposes
Best use hairline thin spegethi noodles. Perfer to add few large prawns, cherry tomatoes (cut half), fresh shitake mushrooms slices, cut french (thin) celery slices. Delicious
@@principalppp You can indeed factor in the wear and tear of the kitchen as well as the cookware, somehow for a one-time cooking, I seriously doubt it the attrition will eclipse the lifespan of the kitchen and cookware as you put it. The presenter has marked down the cost of such homemade dish. Hasn't he thought of eating out invariably cost more because restaurants have to pay for staff as well as other sundry expenses, not to mention they stand to make a profit (if possible).
I think at the very least he should include the cost of the higher quality pasta, which is bronze extruded, giving the extra starch. Nevertheless, I enjoyed learning from the video. Thanks Arthur
依個真係又平又簡單！正！感謝分享做法。👍👍👍👍😋😋
多謝你
呢條片食到演算法加成 運氣唔錯
喜歡吃蒜味嘅人真係一流🤤
睇咗條片幾次之後係咁以 comment 下
你呢個做法確實唔正宗
但如果係 for 新手嚟講係保證唔會炒車
保證食到有蒜味
如果跟返最傳統嘅食譜，新手炒車機率簡直係高到喊
橄欖油同意粉水乳化唔到、乳化過程不斷散開乜都有
親身根據傳統 recipe 去做就知頭幾次好易奶嘢
Anyway, thanks for recipe 🙌🏻
我義大利friend話 其實義大利食譜係睇食材 落齊橄欖油蒜頭意粉煮埋一碟就係叫aglio e olio 理得你點煮 所以可以講佢個食譜係正宗 而佢唔係跟義大利人既主流做法😂
意大利主流：搞咁撚多嘢做咩倒晒落去啦
真，意大利人整野真係隨意，做過鬼佬高級餐廳。
家庭式煮法冇正唔正宗，加上從來都冇正宗，你睇意大利人煮意粉都係各師各法
氣炸鍋一次性焗一碗 打溶落鹽 掉雪櫃 （水份會比直接推蒜油多）
其實直接蒜蓉推油個火喉夠，一放涼就會好香，因為蒜蓉個香味系降溫戈時釋放。根本唔洗意大利蒜，蒜頭種植有期，睇你買邊水貨，賣得越耐戈D咪冇咁重味。
謝謝你的分享！
師兄 氣炸鍋有冇話幾多度幾多分鐘OK？
獲益良多 獲益良多
雖然你只有短短打幾句話
但是句句是乾貨
謝謝你
去九龍城買泰國蒜頭，
以前個意大利厨都指定要用佢😅
@@風音-z1i 同問啊師兄, 請問氣炸鍋一碗油份又落幾多呢?
快靚正喎，一定會試煮下
自從睇多咗意大利人煮食，會發覺其實佢哋對蒜頭既用法好執着，有別於一般人認為越多越正。
真係 見過有人去芯 就係為咗除個陣辣味 真係好L癲
@@FKwhatthe蒜芯唔辣，辣嘅係蒜肉
@@roycheers咁去芯原因係因為？🤔
@@sanyip1715 你切開粒蒜挑個芯出嚟食下睇下有咩特別
睇落好正，不過我見又打醬，又要睇時機，對於我連洗米都覺有點難度既人黎講，睇黎呢個菜都係越級挑戰。
簡單👍👍，初 學者最好，一定成功。
多謝你，希望你都成功
見到用M&S 意粉睇都睇得開心啲😋
我覺得用粗糙意粉主要原因唔係因為啲澱粉多，係因為比較掛汁，所以食落口感就濃啲，意粉水入面澱粉濃度都係好視乎落幾多水煮，唔夠澱粉嘅咪用少啲水煮，同埋𢳂多啲水落個煎pan，效果都係一樣！
其實意粉水嘅澱粉濃極有限，我見過法國人用生粉水好似打芡咁煮意粉，效果都好好，時間仲易掌握，唔怕落太多意粉水搞到煮過龍都未吸乾汁
乳化反应 不如 讲 打芡直接，同做中餐收尾一样，一个作用，吾同讲法
幾好喎 睇樣都覺得靚
蒜頭8蚊，咁意粉幾錢？ 番茜幾錢？ chili flake幾錢？ 材料加埋晒8蚊嗎？
好靚好吸引，一陣要試吓跟住整
加油！
簡單事認真做 🎉
香濃嘅蒜香味道～
Perhaps, do a slow garlic confit thru a small cocotte . after half an hr, u hv the
roasted garlic and infused oil. juz take some roasted garlic and mashed it and
take some garlic oil and add it into yr pasta. that also serve the purpose but u can
reserve yr balance for yr bread toast etc and other purposes
見到好正 試下先😁
第一次睇你片跟住黎整 因為平時太難跟本做唔到 😃勁香蒜味 超好食 👍👍
多謝🥹🥹🥹
如果冇攪拌機可以點做個醬嗰步
睇唔到幾時落嗰啲乳化蒜汁。只是見到加水，請問應該在何時落？
第一次睇佢的片
佢捉到觀眾的要點
睇得整蒜蓉意大利粉的片 本身一定係煮野唔識
佢用好簡單的方法去教你點整 材料又係隨手買到的野 觀眾唔會覺得好難就會想去試 咁樣佢嘅片已經發揮到作用
如果真係要專精 又何苦要睇人教你整蒜蓉意粉呢？
好方法 得閒試下🙆♂️
多謝你🥹🥹 希望會繼續見到你
You should try Thai garlic!!! Yummy n fragrant! Thsnks for the recipe!
Best use hairline thin spegethi noodles. Perfer to add few large prawns, cherry tomatoes (cut half), fresh shitake mushrooms slices, cut french (thin) celery slices. Delicious
Thanks for the tips!
講得幾好
好味！
Nice and easy to do so， very good explanation.
thanks for watching :)
等我下次試吓呢個煮法，好食話你知😂
❤Thanks for your upload....I use garlic powder instead...😊
做蒜油系用咩油？橄欖油定系葵花油？
On and off睇咗唔熟唔食好耐, 人哋興趣煮嘢食拍片係hobby。。。 突然多咗人呢樣嗰樣。。。 唔使理，加油
謝謝多年嘅支持，最緊要大家喜歡就得，分享下咋～
可以用焗爐整蒜蓉醬？你自己的頻道有冇影片看看？
如果冇Blender 可以點做？
謝謝分享！加油
真係好簡單喎, 不過我無打汁機😆, 多謝教導
當你煮完之後啲蒜肉已經淋晒，可以過篩代替打爛佢哋👍👍
這個我本來就喜歡吃﹗
感恩大哥享教學！
多謝你呀！
蒜蓉酱什么时候放没说啊
5:10 有講
博主，如果没有手搅拌机，有什么办法将蒜头打溶烂到油里面？
好耐無見到你了，跟你學嘢❤
快靓正，👍🏻
乳化作用 成日都聽到 但其實是咩意思？
呢個正😋
多謝你！
炒咁耐，會唔會就算啲意粉七八成熟都會變到好腍
幾時放蒜油🙏
yo我叫dennis因剛剛從RUclips videos recommended 睇到呢條片而subscribed 😁😁💪💪💪💯💯💯💯
多謝你啊 dennis
我跟足你做法實在太好味啦,！不過就太油🤤
蒜油意粉丫嘛～～～～～乳化咗好少少會好啲～ 謝謝！
Good work!
邊間餐廳麥四五百？ 話我知我想去試試
我之前睇左你個蒜油意粉（以前個video), 之後自己摸索左呢個方法,蒜油一定要中慢火,唔可以大,蒜頭唔好偷步切碎, 會好容易油水分離
多謝你繼續支持🥹
Excellent skill 😊
如果想再健康啲 唔用油既
可以點樣煮呢個意粉
蒜油意粉唔用油...?
多謝分享👍👍🫰🏻
大佬 試左
好得❤thx
多謝！最緊要正
每次睇呢啲技術型既片 都會有人扮勁出黎留言指指點點 個個大師傅上身咁😂😂
唔緊要啦，當互相學習下囉哈哈～～～
飲食就係好博大精深 每人步驟做法都未必一樣
同埋你都唔知人地係扮定真係勁
聽吓未算囖 又唔會蝕底
一般家庭式既，簡單易做已經好夠，觀眾亦唔係廚師，教到太複雜都未必會跟。何況鬼佬廚師咪又係拍呢啲，唔覺兩者有好大分別。
@@kityeung2002 唔好咁講 我會跟架
其實落蒜汁 唔係個個都會做 有人用新鮮辣椒 有人用乾
係呢度風味上已經有好大唔同
落意大利蒜 同落本地蒜又已經兩樣唔同combo
最後香草部份有人 落芫茜 有人落蕃茜
其實係口味上 已經有極大變化
同埋如果樣樣都一樣 咁M記同shake shack 就唔會咁大差別啦 明明大家都係漢堡
大家都係牛肉都係有塊包
@@FKwhatthe 咁係你自己唔識分辨 唔好以為人地同你一樣
正有料到🎉
其實意粉水有無野可以代替，因為想用係其他麵上面
用面粉水就得，粟粉水都得不過會較透明，總之電粉水就得啦
可唔可以問下你既鋅盤係咩牌子😊
有没有信得过又好一点的意面牌子呀
臨尾熄火個下先推個garlic purée好似仲正！個人意見！
請問蒜蓉醬用50克蒜頭，咁需要用幾多油？
浸得過就得
@@CookKingRoom thank you
look forward to trying it
請問番茜是米大葉元茜
用電磁爐煮，會唔會差好遠？
可以啊
你好似之前都拍過一個一樣的食譜, 想請問下同上一個有無咩唔同? 我好鍾意食蒜油意粉
你好，多謝你曾經都有睇過我嘅舊片！今集嘅做法比上次簡單咗，只係需要橄欖油同埋蒜頭。而且價錢上亦都平咗好多。 由於已經用咗意粉水加入提煉好嘅蒜油裏面，乳化程序快捷咗好多，而且味道係估唔到本地蒜可以做到呢一個效果。
你試吓就知㗎啦！
@@CookKingRoom 好呀！放假即刻試試😋
都是油，还是油塘混合物
試咗整，唔錯，食到蒜味
多謝！
好好味😊😊😊
$8 換到多過 $8嘅味道！
點止8蚊呀
如果加辣椒乾吊味，應該會更好
好嘅🤭👍👍
好耐冇關注你個頻道
點止10分鐘呀，切蒜ban汁，煮意粉炒意粉…仲有8蚊? 番茜加蒜都唔止
生意粉好好食
個蒜油係又要落又要落水？
同 NOT ANOTHER COOKING SHOW 嘅煮法一樣
下！！ B 字頭唔好？ 係咪講Barilla 呀？ 名牌嚟架，出名唔會過淋，人地意大利本地人都最喜歡食佢，有無睇Master Chef 呀， 成班參賽者入Barilla 廠到做左一part 比賽
碳水+油
想唔好食都難
不需要调味的？
那些不是反茜是元茜，大廚
？
影片嘅係Parsley，係蕃茜呀
❤多謝晒你教道❤
唔好客氣，都係分享下
加少少牛油，意大利蒜其實唔易搵😅😅用量取勝，唔好要個心就掂🎉
咪啊 喺aglio e olio加牛油 係咪想打鑊勁？
請問蒜油個part, 係唔係蒜頭、油同意粉水一齊攪拌？使唔使夾走蒜頭？
同问
正﹗
點解RUclips而家先推d咁正既野俾竹我睇架!!!
多謝你🥹🥹 希望多多支持🙇♂️🙇♂️
請問番茜喺邊度可以買到？🙏
大型嘅超市會有，City’super 一田 Market place 呢啲
新鮮香草邊度買，如番茜，羅勒
citysuper 一田會有啦！
好正
多謝
啊？唔好呃我唔識嘢喔，蒜油意粉邊會有預製蒜容醬呢樣嘢。
正宗做法係直接係pan到炸蒜，pan到有油有蒜，然後放啲意粉加少少意粉水落去就得。
都可以啊！自己喜歡的味道就可以
你係沒錯嘅，傳統的確係咁，甚至唔洗意粉水，不過有時做d與時並進既新嘢唔係幾好咩？咁樣世界先會有進步呀嘛
煮飯應該用柴火慢慢燒，用咩電飯煲呀
佢無錯，平價餐廳是咁做的，做定個汁。高級先鑊鑊做
正😆😆
謝謝你！
請問番茜在那裏可買得到
唔得咪芫荽囉，煮餸嘖，手頭有嘧用嘧囉！
但意粉都唔止8蚊喎？🤔
你一餐食一袋?😐
$8 ? Did you include the Gas and Electricity and various seasoning even if you don't include labour and time since you've made it yourself.
Why don’t u count the depreciation of the kitchen and kitchenware ? Mrs accountant 😂
@@principalppp You can indeed factor in the wear and tear of the kitchen as well as the cookware, somehow for a one-time cooking, I seriously doubt it the attrition will eclipse the lifespan of the kitchen and cookware as you put it. The presenter has marked down the cost of such homemade dish. Hasn't he thought of eating out invariably cost more because restaurants have to pay for staff as well as other sundry expenses, not to mention they stand to make a profit (if possible).
I think at the very least he should include the cost of the higher quality pasta, which is bronze extruded, giving the extra starch. Nevertheless, I enjoyed learning from the video. Thanks Arthur
@@muzzdang Precisely my point. The exceptionally low price he quoted for making such homemade dish was at best misleading.
計埋樓價,萬五蚊一尺
今日見到你係銅鑼灣打邊爐飲醉酒🤣
係😂😂😂😂😂
唯一問題是，蒜有沒化學成分
正，有空跟住整
謝謝支持！
唔 Q 講用勿ga. 食得出嗎 高人🤞
正❤❤
多謝～～
yummy yummy 😊
係用煎炒的olive oil煮蒜頭嗎？
對👍👍
Dammmmmmmmmmmmmmmmmmmmm good chef.....
🙇♂️🙇♂️🙇♂️
想知你用緊咩pan?
Kitchen Aid non stick lol