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  • The perfect bolognese sauce - it's so simple,

    做出完美的番茄肉醬其實是非常簡單的

  • but I'm gonna give you a couple of tips that when you make bolognese,

    我要告訴你們,幾個做肉醬的祕訣

  • if you get it this good, it's really unbelievable.

    如果你做得正確,成果將會非常驚人

  • Let me just tell you really quickly a couple of things that you need to do.

    讓我很快地告訴你們,需要做的幾件事

  • You need to establish what's called a found.

    首先需先做出醬底

  • Now, I'm gonna explain that to you in just a little bit,

    我現在要稍微的解釋一下(醬底)

  • but what you wanna do is start off with your vegetables,

    先從蔬菜開始

  • take them out of the pan and then put your meat back in.

    從鍋子裡取出蔬菜 再把肉放回去

  • So you don't cook it all at once.

    所以,你不會全部一起煮

  • You actually do have to start off with your veggies, get them out

    你得先煮蔬菜,取出蔬菜之後

  • and then get the meat in to create the found.

    再把肉放進鍋子裡,做出醬底

  • The found is actually the color that you see on the bottom of the pan.

    鍋底顏色微焦的醬汁,其實就是醬底

  • Some people get stressed out about it and try and scrape it off,

    有些人看到會緊張的想把它刮掉

  • but don't worry, it's a good thing.

    但是別擔心,那是好東西

  • Let me show you how to do it.

    讓我來示範要怎麼做

  • Alright, you start off with just a little bit of oil.

    先加一點點的油

  • And your vegetables. So I've got onions.

    然後是蔬菜,所以我加進洋蔥

  • Nice and hot, you see. Hear that sizzle.

    鍋子要夠熱,要能聽到嘶嘶聲

  • Then you move those around and you're gonna see

    翻炒一下,你將會看到

  • a little bit of color start to develop on the bottom of the pan.

    鍋底會開始變得有些焦

  • That's what is your found.

    這就是我們的醬底

  • It's actually a French verb

    醬底(found) 其實是法文的說法

  • that means "to establish" or to sort of build,

    意思是“建立”或是像是建造

  • which is exactly what we're gonna do here.

    這也就是我們現在要做的

  • Then a little bit of garlic.

    然後,放入一點點大蒜

  • You give your onions a little head start

    我們讓洋蔥先下去煮

  • because they take a little longer to cook.

    因為洋蔥需要煮比較久

  • Then you pop in your garlic.

    然後加入大蒜

  • Now, to get this found, what you need to do is to use

    要煮出醬底需要用

  • either a cast iron pan like this, or stainless steel would also work.

    像這樣的鑄鐵鍋或是不鏽鋼鍋也可以

  • Don't use non-stick because the non-stick is gonna stop that flavour

    不要用不沾鍋,因為不沾鍋會讓味道

  • from sticking to the bottom of the pan.

    沒辦法黏在鍋底

  • Get the rest of your veggies.

    加入剩下的蔬菜

  • Now, it doesn't matter if it's carrots or celery or fennel

    不論是紅蘿蔔、芹菜、茴香

  • or zucchini, there's a million different things you can put,

    或是節瓜....有很多種蔬菜可以加

  • but you put that in last.

    但是蔬菜要最後才加

  • Work that around together as well.

    讓它們融合一下

  • And you can see the bottom of this pan is

    然後,你可以看到鍋子的底部

  • really starting to get quite dark now, which is great.

    顏色開始變得有點深,這很棒

  • You give your veggies just another minute

    再讓蔬菜煮個幾分鐘

  • and then we're gonna take them out

    然後我們要把它們拿出來

  • and then reintroduce them to the bolognese later on.

    等一下再把它們放回肉醬裡

  • So you go ahead, you remove most of those vegetables.

    所以開始,把大部份的蔬菜拿出來

  • It doesn't matter if a couple stick in there.

    有一點點黏在裡面,沒關係

  • Place your pan back on the heat.

    把鍋子放回爐子上

  • And you can already see this color

    你可以看到焦掉的部分

  • that we've started to develop in the bottom of the pan.

    已經開始在鍋底形成

  • Now, that is flavor, which is a great thing.

    味道就從這裡開始,是很棒的東西

  • We're about to add our meat in here

    我們現在要加入肉

  • and we're gonna continue to develop that flavour.

    我們要繼續讓味道變得更濃郁

  • So a little bit more oil.

    所以再加入多一點油

  • Take your meat

    加入肉

  • and break up that mincemeat.

    然後把絞肉弄散

  • Now, another trick when it comes to actually getting the color on the mincemeat

    另一個讓絞肉上色的小祕訣

  • is you have to have the pan really hot.

    就是需要非常熱的鍋子

  • The reason is when you put the cold meat into a hot pan, what happens?

    因為,當你把冰的肉放到熱鍋上,會發生什麼事?

  • The cold meat makes the pan cooler,

    冰的肉會讓鍋子變冷

  • so you need to have it hotter than you would imagine you needed to

    所以你需要比想像中還要更熱的鍋子

  • in order to establish this found that you can see here.

    去做出這個醬底

  • But if I scrape away at it, you'll see that

    當我把它刮掉 你可以看到

  • some of that stuff will start to lift up, which is awesome.

    有些東西是可以刮掉的,這真棒!

  • OK, so you see the bottom of the pan here?

    來看看這鍋底

  • Can you see the color there?

    看到這個顏色了嗎?

  • See how it's got this brown sort of...almost looks like it's burned,

    有點咖啡色的,看起來幾乎是燒焦了

  • and a lot of people would think,

    很多人會想說

  • "Uh-oh, I've done the wrong thing here, I've burned my sauce,"

    不好了,我一定做錯了什麼,讓醬汁燒焦了

  • but that's not the case.

    但是不是這樣的

  • What we're gonna do is we're gonna

    我們現在要做的就是

  • lift all of that off by using a liquid - you could use red wine,

    利用液體把黏在鍋底的東西弄起來,你可以用紅酒

  • you could use white wine, you can even use a little balsamic vinegar,

    白酒,甚至一點的義大利葡萄醋

  • and you're gonna get all that flavor back off the bottom of the pan

    然後你可以把黏在鍋底的所有風味

  • and into the dish that you're making.

    帶回到我們在煮的料理中

  • Now, bolognese sauce comes from the great city Bologna, in Italy.

    這種番茄肉醬,來自一個義大利很棒的城市-波隆那

  • And originally, there was no tomatoes used in this sauce at all.

    最原始的醬汁其實沒有用番茄

  • It was a meat ragu sauce and it was made with a little bit of red wine

    那種肉醬是用一點紅酒

  • and just big chunks of meat

    加上一些大塊的肉

  • that were sort of ground down and cooked together.

    一起攪碎後煮成的醬汁

  • They used veal, they used pork and they used beef.

    他們用小牛肉、豬肉,也有些人用牛肉

  • More recently we've started using a lot more tomato in this sauce,

    近年來,我們在製作醬汁時開始加入番茄

  • and I love the inclusion of tomato.

    我喜歡有加番茄的味道

  • So it's a really adaptable sauce

    所以,這其實是可以自己改良的醬汁

  • you can use mushrooms, you can use a little bit of balsamic

    你可以加蘑菇,你可以加一點的香醋

  • to give it a little bit more sweetness,

    增加它的甜味

  • wine, of course, is a great way to reduce.

    當然也可用酒來做收汁的動作

  • You'll see all of our meat now has turned brown

    所有的肉都已經變成咖啡色了

  • and you'll see that fonud on the bottom of the pan,

    然後你也會看到在鍋底的醬底

  • if I scrape away at it, it starts to lift.

    如果我去刮它,可以把它刮起來

  • But don't worry, you don't have to scrape.

    但是不用擔心,你不需要去刮它

  • All you do is you get yourself some wine or some liquid of any type,

    你需要做的就是拿一些酒或是任何的液體

  • you deglaze.

    就可以把它溶解掉

  • And all of that color and flavour is gonna lift up off the pan,

    所有顏色還有風味,都會從鍋底浮出

  • and that is how you end up with this beautiful bolognese sauce.

    這就是將這道美味的肉醬收尾的方法

  • Let me show you.

    讓我示範一下

  • See, give it a good all scrape

    把它全部都好好的刮一刮

  • while you're reducing some of that liquid that you just poured in.

    趁著正在收汁的時候

  • And now if you look around here, I can move all the meat down

    然後看這邊,我可以把所有的肉都移到下面

  • and nearly all of that found has been lifted and put back into the sauce,

    幾乎所有的醬底都被弄起來,跑回醬汁裡了

  • which of cause is the flavour and the colour of the sauce.

    這就是醬汁味道還有顏色的來源

  • Once you reduce that liquid back down,

    當完成收汁後

  • then you can re-add your vegetables, you can add some seasoning,

    你就可以把蔬菜加回去,也可以加一些調味料

  • you can add some tomatoes

    你也可以加一些番茄

  • and you're gonna end up with

    最後你就會做出

  • the most unbelievable fettuccini bolognese that you've ever had.

    你吃過最棒的番茄肉醬寬麵

  • Enjoy.

    慢慢享受吧

The perfect bolognese sauce - it's so simple,

做出完美的番茄肉醬其實是非常簡單的

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帥哥廚師柯提史東教你做番茄肉醬! - How to make bolognese sauce with Curtis - Coles

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    吳若迷 發佈於 2014 年 07 月 24 日
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