មគ្គុទ្ទេសក៍អាំងក្វាងទុង

ហេតុអ្វីយើងសរសេររឿងទាំងនេះ

A lot of advice about Cantonese roast meats circulates as rule-of-thumb handed down person to person, with the actual numbers left out. We think that is backwards. Drying times, glaze ratios and heat curves are measurable things, and once you can measure them, you can repeat them.

Every article below started as a question asked during an equipment handover: why is the skin pale, how long should this hang, which oven size do I actually need. We answer the same way here as we do in person — lay out what is happening physically, give typical values to start from, then tell you which direction to adjust.

តួលេខដែលបានរៀបរាប់គឺជាចំណុចចាប់ផ្តើម មិនមែនជាការសន្យាទេ។ អាកាសធាតុ ទំហំទា និងម៉ាស៊ីនរបស់អ្នក សុទ្ធតែអាចធ្វើឱ្យវាប្រែប្រួល ដូច្នេះសូមចាត់ទុកវាជាការសាកល្បងលើកដំបូងក្នុងស៊េរីនៃការធ្វើតេស្តខ្លីមួយ ជាជាងចម្លើយចុងក្រោយ។