关于Sauce中第四个材料的百度:
The so-called "kosher" pickle is not necessarily kosher in the sense that it complies with Jewish food laws. It is called kosher because of its flavor profile made popular by New York’s Jewish pickle makers, known for their natural salt-brined pickles heavily seasoned with dill and garlic. So any pickle that is seasoned in the same fashion is referred to as a kosher dill. 从符合犹太食品法的意义上讲,所谓的“腌制咸菜”不一定是犹太洁食。 之所以称其为犹太洁食,是因为其风味特征受到纽约犹太咸菜制造商的欢迎,而犹太咸菜制造商以其天然盐腌咸菜腌制而成,并以莳萝和大蒜大量调味。 因此,以相同方式调味的任何泡菜都称为犹太莳萝。
推断:就是西式酸黄瓜的……汤😇
4个量。
用料
shack sauce | |
Mayonnaise(Hellmann's) | 100克 |
Dijon mustard | 1汤勺 |
Tomate Ketchup (Heinz) | 3/4 茶勺 |
kosher dill pickling brine酸黄瓜汤 | 1/4 茶勺 |
Cayenne pepper卡宴辣椒粉 | 一丢丢 |
奶酪馅 | |
主奶酪(原堡用Muenster,最佳替代品有Monterey Jack, Gouda, Havarti, Provolone, Port Salut and Edam cheese) | 300克(此量较大,根据蘑菇大小调整) |
Gouda | 100克(与上条同比例调整) |
生蛋黄 | 1个 |
低粉 | 1/4茶勺 |
洋葱末 | 1/2 茶勺 |
蒜末 | 1/8 茶勺 |
卡宴辣椒粉 | 一丢丢 |
蘑菇及裹物 | |
portabello mushroom大褐菇(也叫牛排菇) | 直径4英吋约10cm |
盐 | 半茶勺 |
现磨黑胡椒 | 1/8 茶勺 |
面粉 | 适量 |
鸡蛋液 | 适量 |
面包糠 | 适量 |
西餐45:复刻Shakeshack Shroom Burger的几个关键点的做法