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  • - [Narrator] There are a lot of different ways

    - [旁白]有很多不同的方法可以選擇。

  • to make a good burger at home.

    來在家做一個好吃的漢堡。

  • I think it's important all parts of the recipe fit together

    我覺得配方中的所有部分都要配合起來,這很重要

  • and complement each other.

    並相輔相成。

  • Because of this, I think it can be helpful

    正因為如此,我認為它可以幫助到你

  • to put burgers into two main categories:

    要把漢堡分為兩大類。

  • thick-patty burgers and thin-patty ones.

    厚餅漢堡和薄餅漢堡。

  • They call for different techniques and even ingredients.

    它們需要不同的技術甚至是原料。

  • To illustrate this,

    為了說明這一點。

  • I'm gonna go through two different cheeseburger recipes,

    我將通過兩個不同的奶酪漢堡食譜。

  • one thin, one thick, both pretty basic.

    一個薄,一個厚,都很基本。

  • Let's start with thin.

    先說說薄。

  • For the thin patty burger, I'm making a slider

    我做的是薄餅漢堡,我做的是漢堡包。

  • with just a few less expensive ingredients.

    只需用一些較便宜的原料。

  • First thing, I'm slicing up some white onion pretty thin.

    第一件事,我把一些蔥白切得很薄。

  • For the bread, I'm using Hawaiian rolls.

    麵包,我用的是夏威夷卷。

  • They're very sweet and very soft.

    它們非常甜,非常柔軟。

  • I use two rolls, still stuck together,

    我用的是兩卷,還粘在一起。

  • and slice that in half.

    然後把它切成兩半。

  • For me, I'm just using regular ground beef that is 80/20,

    對我來說,我只是用普通的牛肉粉,是80/20。

  • so 80% lean beef and 20% fat.

    所以80%的瘦牛肉和20%的脂肪。

  • You want a good amount of fat,

    你想要一個好的脂肪量。

  • so you don't end up with a dry, flavorless burger.

    這樣你就不會吃到乾巴巴沒有味道的漢堡了。

  • I'm using an eighth of a pound, which is about 55 grams.

    我用的是八分之一斤,也就是55克左右。

  • It's probably best to grind your own meat,

    可能最好是自己磨肉。

  • but we'll get to that later.

    但我們會得到以後。

  • For now, I'm just using standard stuff

    現在,我只是用標準的東西。

  • from the grocery store.

    從雜貨店。

  • A really popular technique for making thin patty burgers

    製作薄餅漢堡的真正流行技術

  • is to smash them, making it a Smashburger.

    就是把它們打碎,使之成為一個Smashburger。

  • When done right, like this one from Burgers Never Say Die,

    如果做得對,就像《漢堡永不言敗》裡的這個。

  • they're great,

    他們是偉大的。

  • but really doing them well at home can be difficult.

    但真正在家裡做好它們是很難的。

  • You need the right tools, and if you're using a spatula,

    你需要正確的工具,如果你用的是鏟子。

  • the edges of the pan can get in the way,

    鍋的邊緣可能會礙事。

  • and even with two metal spatulas,

    甚至用兩把金屬鏟子。

  • it can be tough to apply enough force

    力不從心

  • to get it to smash down quickly and form that special crust.

    讓它迅速砸下來,形成特殊的外殼。

  • So when I cook at home,

    所以我在家做飯的時候。

  • I just flatten the meat before I cook,

    我只是在做飯前把肉壓平。

  • using some wax paper and my hands.

    用一些蠟紙和我的手。

  • Then salt and pepper.

    然後是鹽和胡椒粉。

  • Since the patty is so thin,

    既然餅這麼薄。

  • you really only need to do one side.

    你真的只需要做一面。

  • I'm using cast iron because it retains heat well,

    我用的是鑄鐵,因為它保暖性好。

  • which is good for getting a nice crust.

    這有利於獲得一個好的外殼。

  • I start with the pan preheated.

    我先把鍋預熱好。

  • I put some butter down and placed the sliced onions on top

    我放了一些黃油,然後把洋蔥片放在上面。

  • because we want them to caramelize a little.

    因為我們想讓它們焦糖化一點。

  • And then put on the patty.

    然後放上餅子。

  • It doesn't take very long to cook, only a minute or so.

    煮的時間不長,只有一分鐘左右。

  • Once flipped, I have the cheese.

    一翻開,我就有了奶酪。

  • I use American cheese because it melts really fast,

    我用美國奶酪,因為它融化得很快。

  • which is great for this, and I think it tastes good.

    這是偉大的,我認為它的味道很好。

  • Then you have the buns.

    然後你有包子。

  • I kind of mop up some of the fat from the burger

    我想把漢堡裡的脂肪擦掉一些

  • to help toast them up.

    來幫助烤制他們。

  • Adding water and covering helps melt the cheese faster

    加水和覆蓋有助於更快地融化奶酪。

  • and it steams the bun.

    就能蒸出饅頭來。

  • I usually do this for about 30 seconds.

    我通常這樣做30秒左右。

  • Then I kind of shove the onions on top of the melted cheese

    然後我把洋蔥放在融化的奶酪上。

  • so I can just pull it off all in one thing.

    這樣我就可以一鼓作氣,一氣呵成。

  • That's all there is to it: really just four ingredients,

    這就是全部:其實只有四種成分。

  • plus salt, pepper, and butter.

    再加上鹽、胡椒粉和黃油。

  • Mustard or pickles would be a good addition,

    芥末或鹹菜會是一個很好的補充。

  • but I don't think they're necessary,

    但我不認為它們是必要的。

  • and it really doesn't need ketchup

    而且它真的不需要番茄醬。

  • since the bun and the onions are both sweet.

    因為饅頭和洋蔥都是甜的。

  • You can definitely use a different cheese,

    你肯定可以用不同的奶酪。

  • but it can be tough to melt it fast enough

    但要快速融化它是很困難的。

  • not to overcook the burger.

    不要把漢堡煮得太熟。

  • Next up is the thick patty.

    接下來是厚厚的餅。

  • For the bread, I wouldn't use Hawaiian rolls,

    麵包,我不會用夏威夷卷。

  • since they're so soft

    軟綿綿

  • and don't really hold up to the weight of the thick patty.

    並沒有真正承受住厚厚的餅的重量。

  • Even most grocery store bonds like this potato one

    即使是大多數雜貨店的債券,像這樣的洋芋一個

  • are a bit too soft for this.

    是有點太軟了。

  • So I'm using this fancy bun I got at this place

    所以我用了這個在這個地方買的花式包子。

  • that makes them specifically for their own burgers.

    這讓他們專門為自己的漢堡包。

  • It has the structure I'm looking for

    它有我想要的結構

  • and holds up to everything else.

    並能抵禦其他一切。

  • For cheese, I'm using cheddar.

    奶酪方面,我用的是切達奶酪。

  • This is a regular cheddar, but really sharp cheddar as well.

    這是一個普通的切達,但真正的尖銳切達也。

  • You want a good, thick slice to balance things out,

    你想要一個好的,厚厚的片子來平衡東西。

  • and since the burger is going to cook longer,

    而且由於漢堡要煮得更久。

  • you can have a cheese that takes longer to melt

    你可以有一個奶酪,需要更長的時間來融化

  • and use a larger amount of it, too.

    並且使用量也比較大。

  • This slice is about 40 grams.

    這片約40克。

  • We're gonna do onions on this burger as well,

    我們要在這個漢堡上也放上洋蔥。

  • this time, a red onion,

    這一次,一個紅洋蔥。

  • making thicker slices to get these rings,

    做更厚的片子來得到這些環。

  • which will go on raw for some crunch.

    這將去生的一些脆皮。

  • Now for this burger,

    現在是這個漢堡。

  • a sauce is really gonna help balance everything out

    醬汁是真的會幫助平衡一切

  • with the extra bread and meat.

    與多餘的麵包和肉。

  • This is your standard burger sauce,

    這是你的標準漢堡醬。

  • mainly ketchup and mayo,

    主要是番茄醬和蛋黃醬。

  • except I'm going to make the mayonnaise from scratch.

    除了我要從頭開始做蛋黃醬。

  • I'm gonna use one or two cloves of garlic.

    我要用一兩瓣大蒜。

  • This one's pretty big, so I'm just doing one.

    這個挺大的,所以我只做一個。

  • Next, some pickles.

    接下來,是一些泡菜。

  • I like cutting up whole pickles

    我喜歡切整塊的鹹菜

  • because I find relish is usually too sweet,

    因為我覺得調味品通常太甜了。

  • and since I'm adding ketchup to the sauce,

    因為我在醬汁里加了番茄醬。

  • it really doesn't need that.

    它真的不需要那個。

  • Plus, I can control the size of the chunks

    另外,我可以控制塊的大小。

  • and I like to leave them a bit bigger.

    我喜歡讓它們大一點。

  • So in a large bowl, I do one egg yolk, the garlic I minced,

    所以在一個大碗裡,我做了一個蛋黃,大蒜我切碎。

  • a bit of whatever mustard you want, and some lemon juice,

    一點點你想要的任何芥末,和一些檸檬汁。

  • but just a little because we're going to add more later,

    但只是一點點,因為我們以後會增加更多。

  • I whisk this and then start adding a little bit of olive oil

    我把這個攪拌一下,然後開始加入一點橄欖油。

  • at a time.

    在一次。

  • I'm going really slow

    我走得很慢

  • to make sure to not add too much and break the mixture.

    以確保不要加得太多,打碎混合物。

  • I like to start with olive oil for flavor,

    我喜歡先用橄欖油來調味。

  • but then after a bit,

    但過了一會。

  • I switch to a more neutral oil, like this vegetable oil.

    我換成比較中性的油,比如這種植物油。

  • I keep going little by little

    我一點一點地走下去

  • and making sure the oil is fully incorporated

    並確保油充分融入

  • before adding more.

    再加之前。

  • This can definitely go wrong.

    這肯定會出問題。

  • If you add too much oil at once,

    如果一次加的油太多。

  • it will break apart or just stay thin and never thicken.

    它將破裂或只是保持薄,永遠不會變厚。

  • If it does go right, it should get thick like this.

    如果真的對了,應該會變得像這樣厚實。

  • Now I'll add some more lemon juice for flavor,

    現在我再加點檸檬汁來調味。

  • which also thins it out a bit.

    這也讓它變薄了一些。

  • I'll even add a bit of water if it's still too thick,

    如果還是太稠,我甚至會加點水。

  • but don't want more of the lemon.

    但不想要更多的檸檬。

  • You can salt to taste and stop right here,

    你可以根據自己的口味加鹽,就在這裡停止。

  • and you just have a nice garlic mail.

    而你只是有一個漂亮的大蒜郵件。

  • I like using this for BLTs or to dip potato wedges in it.

    我喜歡用這個來做BLT,或者用它來蘸土豆片。

  • But since this is going to be a burger sauce,

    但既然要做漢堡醬。

  • in go the pickles I cut up and some ketchup.

    我把醃菜和番茄醬都切好了。

  • You can do as much as you want.

    你想做多少就做多少。

  • I don't like adding too much.

    我不喜歡加太多的東西。

  • This is about a tablespoon.

    這大約是一湯匙。

  • This adds a bit of sweetness, umami and some color.

    這樣可以增加一點甜味、烏梅味和一些顏色。

  • I like to make the sauce first

    我喜歡先做醬料

  • and then keep it in the fridge

    然後把它放在冰箱裡

  • because it tastes better after sitting awhile.

    因為放置一段時間後味道更好。

  • For me, the whole point of having a thick patty

    對我來說,有一個厚厚的餅的整個點。

  • is to be able to achieve a good crust on the outside

    是為了能夠在外面達到一個良好的外殼。

  • while still maintaining a medium rare center

    同時還能保持中度稀有的中心

  • where you can really taste the flavor

    在那裡你可以真正品嚐到味道

  • and texture of the beef.

    和牛肉的口感。

  • Since I want a medium rare center,

    由於我想要一箇中稀有的中心。

  • I really want good high-quality ground beef.

    我真的很想要優質的牛肉粉。

  • I'm using this freshly ground stuff from my local butcher

    我用的是當地肉店的新鮮肉末。

  • that specializes in Australian Wagyu and dry-aged steaks,

    專賣澳洲和牛和乾式牛排的。

  • but you can always grind your own.

    但你可以隨時研磨你自己的。

  • Buy some chunks of beef.

    買些牛肉塊。

  • Chuck works.

    查克的作品。

  • Tasty and others recommend a mixture of chuck,

    好吃的和別人推薦的混合卡路里。

  • sirloin and short rib.

    西冷和短肋骨。

  • Cut it into small cubes.

    把它切成小塊。

  • Put that in the freezer for about 20 minutes

    放在冷凍室裡20分鐘左右吧

  • to get it cold and firm.

    讓它變得冰涼而結實。

  • This helps the meat grind properly

    這有助於肉的正確研磨

  • and not turn into a paste.

    而不會變成糊狀。

  • Then you use a grinder that you also kept in the freezer,

    然後你用一個研磨機,你也放在冰箱裡。

  • so that's cold as well, and you just grind it all up.

    所以這也是冷的,你只要把它全部磨碎。

  • And then this trick weighing and forming the patties

    然後用這招稱量和成型的餡餅

  • like this,

    像這樣。

  • from how they do it at Gramercy Tavern for their burger,

    從他們如何在格拉梅西酒館做他們的漢堡。

  • it makes it really easy

    易如反掌

  • and it gives the burger straight sides and sharp edges,

    並使漢堡的邊角變得筆直,邊緣鋒利。

  • which I think looks nice, but if you're not into that,

    我覺得看起來不錯,但如果你不喜歡,

  • you can just form the patty by hand.

    你可以直接用手把餅做成。

  • Salt and pepper both sides.

    兩面撒鹽、胡椒粉。

  • I'm toasting the buns with some butter

    我在用黃油烤饅頭呢

  • before I cook the burger,

    在我做漢堡之前。

  • so they're ready to go once the burger is done.

    所以他們準備去 一旦漢堡完成。

  • I put the sauce just on the top bun.

    我把醬汁只是放在上面的包子上。

  • Some people are really intense about putting something

    有些人真的很緊張,把一些

  • under the patty to protect the bottom bun

    墊底

  • from getting soggy, but I haven't had any issues with that.

    從變得溼漉漉的,但我還沒有任何問題。

  • I think if you're gonna eat it straight away,

    我想如果你要直接吃的話。

  • it shouldn't be an issue.

    這不應該是一個問題。

  • I want medium high for the patty,

    我要中等高度的肉餅。

  • about three or four minutes, and then flip.

    大約三四分鐘,然後翻轉。

  • Add the cheese.

    加入奶酪。

  • I'm doing a bit of water and covering it again

    我做了一點水,又把它蓋住了。

  • to help melt the cheese.

    以幫助融化奶酪。

  • I go another three or four minutes on this side,

    我在這邊再走三四分鐘。

  • aiming for medium rare.

    目標是中稀有。

  • You could definitely add something green

    你肯定可以加點綠色的東西

  • or some tomatoes if you like.

    或一些西紅柿,如果你喜歡。

  • I do think with such a large burger,

    我是覺得這麼大的漢堡。

  • it can get unwieldy if you have too much additional stuff.

    如果你有太多額外的東西,它可能會變得笨重。

  • Even with just these onions and the sauce,

    即使只有這些洋蔥和醬汁。

  • it's a little precarious.

    這是一個有點不穩定的。

  • It does really help to have some things

    這確實是真正的幫助,有一些東西

  • to balance out the beef.

    來平衡牛肉。

  • An egg on top can be a nice addition.

    雞蛋放在上面可以起到很好的補充作用。

  • Kiano founder of Jikoni, has a spicy tomato jam recipe

    Jikoni的創始人Kiano有一個辛辣的番茄果醬配方。

  • that's great on burgers.

    這是偉大的漢堡。

  • You could do entirely different ingredients sets too

    你也可以做完全不同的配料組合

  • like a chili cheeseburger or a combo of blue cheese,

    比如辣椒芝士漢堡或者藍奶酪的組合。

  • caramelized onions, and arugala.

    焦糖洋蔥和芝麻菜。

  • So, thick patty versus thin patty.

    所以,厚餅與薄餅。

  • Both are great,

    兩者都很好。

  • but you really get something quite different with each,

    但你真的得到的東西完全不同的每一個。

  • and as long as you're aiming for what makes each best,

    而只要你的目標是讓每個人都成為最好的。

  • you should be good.

    你應該是好的。

  • (upbeat music)

    (歡快的音樂)

- [Narrator] There are a lot of different ways

- [旁白]有很多不同的方法可以選擇。

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B1 中級 中文 漢堡 奶酪 洋蔥 薄餅 融化 番茄醬

如何烹製厚漢堡與薄漢堡的比較 (How To Cook A Thick Burger Vs. A Thin Burger)

  • 5 0
    林宜悉 發佈於 2020 年 10 月 24 日
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