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  • Let’s talk about - aw, man!

    讓我們來談(吃螺絲) 啊天哪…

  • Hey guys, salut, this is Alex

    大家好,Salut,Alex又來啦

  • and today, I will show you six essential spices

    今天我要帶你認識6種必備香料

  • that will literally change the way you cook

    能讓你的料理方式完全改變

  • forever,

    你沒聽錯

  • nothing less.

    很好,我現在開始緊張了

  • Perfect, and now I have the pressure.

    這個系列的影片要帶大家了解並且分類各式各樣的香料

  • This video is about a series about spices

    所以可能不會介紹到全部

  • where we try to understand

    至少會有孜然/小茴香啦(丟

  • and classify each and every spice

    到底哪一種是你該有的?

  • the planet has to offer.

    哪裡能買到?

  • So maybe not all of them;

    如何整理他們?

  • at least well do cumin.

    還有調合香料呢?

  • Which ones should you have

    歡迎來到...

  • where to get them,

    Mundus Aromaticus

  • how to organize them,

    我愛辛香料

  • and what about blends?!

    他們可以是完成一道高難度料理的最終步驟

  • Welcome to

    他們也很適合為單調的義大利麵或米飯增添風味

  • Mundus Aromaticus.

    香料不是只有大廚才懂得用

  • So I love spices.

    懂了嗎,很好,接著...

  • I think they can put the finishing touch

    不好意思

  • on a complex dish,

    現在你們都注意好啦,讓我們從基礎開始

  • but also they are great

    什麼是香料?

  • to improve a simple pasta dish

    他X的香料是什麼?

  • or just, you know, a humble bowl of rice.

    到底是尛小

  • Spices are not only for chefs.

    所以呢根據維基百科

  • You got that? Good. So -

    香料是種籽,果實,根部,樹幹,漿果,花苞,或是其他植物產物

  • sorry.

    乾燥香草雖然不大會被歸類為香料

  • Now that I have all your attention

    我覺得還是滿有議論空間

  • let’s get back to basic.

    不過先放一邊

  • What is a spice?

    香料可以很昂貴或便宜

  • What the [beep] is spice?

    很常見或者很難入手

  • What the [beep] is [beep]?

    我這樣好像幫不上什麼忙 不過你只要記得嗯…

  • So according to Wikipedia,

    不過你只要記住四種不同,且重要的香料用途就好了

  • a spice is a seed, fruit, root

    第一,風味,當然這是我們都知道的

  • bark, berry, bud, or vegetable substance.

    香料會大大地影響你的料理的風味

  • Dried herbs are not usually

    有注意到我剛剛說的是”影響”而不是”增添”或”摧毀”嗎?

  • considered as spices, which is,

    因為一切決定於你如何使用香料以及使用的量

  • in my opinion, a bit questionable

    第二,上色

  • but anyway -

    有些香料有著亮麗的顏色,而顏色可以讓人開心

  • spices can be expensive,

    而且心情好是好事,反正就是這樣啦

  • they can be cheap,

    第三,延長食物保存

  • they can be common,

    香料有著抑制微生物或細菌的成分

  • or they can be really rare!

    所以在熱帶地區是方便又常見的食材

  • I’m not sure I’m even helping

    第四,食療效果

  • but what you need to remember - um -

    香料對人體好處多多,像是治癒或排毒的效果

  • but what you need to remember are the four

    可惜我不是醫生,所以我們就先不深入研究了

  • different and almighty uses of spices.

    我打扮成這樣是想裝成醫生的

  • First one: flavor.

    好啦 單調的學習時間就到此結束

  • Of course you would expect this one.

    讓我們來探討唯一真正重要的問題:

  • Spices will affect

    到底在我的櫃子裡要有哪幾種香料呢?

  • greatly the taste and flavors

    在說我的,俺的,拎杯的櫃子!

  • of your dishes.

    好啦,那麼這是一個很難又沒標準答案的問題

  • Notice that I just say

    不同的文化會有不同的香料

  • affect instead of improve

    所以在這部影片裡我會回答全球適用的香料選擇

  • or ruin because it depends on how

    還有我會給你四種不同的版本

  • and how much you use your spices.

    從我對料理根本沒興趣,我只想吃東西啦

  • Two: coloring.

    到我喜歡龜在廚房好幾個小時假裝我在煮飯

  • Spices can be truly colourful

    但其實我都在喝酒而已

  • and colours will make you happy.

    如果你只能擁有一種香料的話

  • And y'know, being happy is good!

    那麼首選就是黑胡椒

  • That’s all I’ve got.

    胡椒可以讓鹹的料理多一點風味跟辣味

  • Three: preserving.

    現磨胡椒雖然不能讓味道變得更豐富

  • Spices can have anti-microbial

    不過如果你只有這一種香料的話你應該也沒差吧?

  • or anti-bacterial properties

    所以一種也夠用啦

  • which makes them very handy

    胡椒適用於各種料理

  • and also very common in tropical zones.

    加在培根蛋麵裡很搭

  • Four: medicine.

    肉類料理應該不用解釋

  • Spices can do lots of

    不過少許的胡椒粉也能將草莓還有鮮奶類的甜點 提升到一個新境界

  • good stuff to you, like heal

    如果你只能擁有三種香料的話

  • or detox.

    會是以下三種:剛剛提到的黑胡椒粒

  • Sadly, uh, I’m not a doctor

    加上孜然/小茴香

  • so well just leave that aside.

    孜然雖然很小顆但是有強烈的風味

  • I’m supposed to be a surgeon.

    在墨西哥,中東,北非,印度式料理中常被使用 你想得到的菜都有

  • Enough with the dull education stuff

    孜然味道厚實而濃烈

  • Let’s answer the

    能中和它的最佳拍檔就是芫荽籽(香菜籽)

  • only legitimate question:

    在做各種辣肉醬(chili)還有鷹嘴豆餅(falafel) 時可以放心地使用

  • which spices should I have

    或者就是簡單的紅蘿蔔加上蜂蜜和孜然烘烤,好吃

  • in my pantry?

    肉桂,受眾人喜愛,並且在世界各地廣泛使用

  • Like me, mine, myself!

    尤其是北美,北非,還有歐洲北部

  • Okay, so:

    肉桂棒可以讓燉菜或高湯味道更濃郁

  • that’s a tough and

    而撒上肉桂粉的甜點則會讓人無法抗拒

  • a slippy question at the same time.

    像是各式糕點,蘋果派,甜甜圈

  • Spices are definitely

    或是又鹹又甜,像是有名的 摩洛哥式巴士底派(Moroccan bastille pie)

  • related to culture.

    那麼在我們繼續介紹下去之前

  • So in this video, I had

    是時候要來更新一下我的工作室的近況了!

  • to make a global choice.

    你還記得之前放在地上的箱子嗎?

  • And by that, I’m going to give

    看得出來,某人把他們都放到架子上了

  • you four different options

    我說的某人就是我自己啦

  • going from: I don’t

    另一個新東西在這裡!耶~

  • care about cooking, just give me the food,

    不得不說,我對這個新配備很滿意

  • all the way to

    看啊~

  • I like spending hours

    現在該怎麼辦

  • in the kitchen

    在廚房裡能夠好好的把手洗乾淨

  • pretending I am cooking,

    無價

  • but in fact, I’m just sipping wine.

    接下來的你們可能沒什麼興趣,不過對我而言有很大的改變

  • If you could only have one spice

    我整理了一個空間來放所有的工具

  • in your pantry, that would be:

    所有擠在下面的東西,都會被整齊地掛到牆上

  • black pepper.

    最後,為你們介紹一下親臨工作室我的好朋友

  • It adds depth, and a bit of

    看看她

  • heat to any savory dish.

    我的愛車,ma belle chérie

  • Freshly ground pepper can’t ever better flavor

    那麼今天的工作室更新之旅就到這裡

  • but as you only have one spice

    還有很多要處理的,不過先讓我們回到香料吧

  • in your pantry,

    如果你的櫃子裡只能有六種香料的話

  • maybe you don’t care that much.

    他們會是:前面提的三種香料

  • So - one spice is fine.

    加上辣椒粉

  • Black pepper is an all-around spice.

    如果你覺得我要用的是卡宴辣椒粉你說對了

  • It’s brilliant on pasta,

    卡宴辣椒粉不是用胡椒粒

  • like carbonara,

    而是用辣椒磨粉製成

  • and is necessary on meat.

    辣是很多料理的重要元素

  • But also a touch of black pepper

    只要想像一下泰式料理或墨西哥料理沒有辣味你就知道了

  • will sublimate

    薑黃

  • the strawberry and cream dessert.

    這種黃色的香料是在印度,巴基斯坦, 還有孟加拉的料理中都有的好東西

  • If you could only have

    味道溫和帶有一點刺激性

  • three spices,

    我必須要說我大部分用薑黃都是因為 它鮮明美麗的淡黃色

  • they would be:

    它可以讓普通的白花椰菜,高麗菜,根莖類變得美味

  • black peppercorn, which was just mentioned,

    還有只要撒一點點就能讓單調的湯變好喝

  • plus cumin.

    芫荽籽或香菜籽

  • That little spice is really powerful

    它是這清單中第一個不是辛香類味道

  • and is widely used in

    而是有一種淡淡柑橘類香氣的香料

  • Mexican, Middle Eastern, African,

    如果你會覺得香菜有一股肥皂味

  • Indian cuisine, you name it.

    先別把香菜籽也丟到一邊去

  • It has that earthy and warming flavor.

    他們有著完全不同的味道

  • For balance purposes,

    我前面有提到香菜籽可以中和孜然的強烈味道

  • its best mate would be coriander seeds.

    這就是為什麼這兩種香料常常搭配著使用

  • Use it with confidence on any types of chilis

    香菜籽可以整顆用來醃酸黃瓜

  • or when making falafels

    磨成粉則可以加在咖哩,燉菜,或著用來醃漬

  • or you know, just roasted carrots -

    相信現在你對於要怎麼布置你的香料架已經有頭緒了

  • honey and cumin, great dish.

    在下一集的Mundus Aromaticus

  • Cinnamon.

    我們會再進一步了解如果你能有12種香料的話, 剩下的是哪6種

  • Incredibly popular

    我還會教你該怎麼做香料的處理

  • and widely used all over the globe,

    開始期待了嗎?想錯過這些好康的就不要訂閱我的頻道

  • North America, North Africa,

    當然這是我的想法啦

  • but also Northern Europe.

    我很喜歡收到你們的留言,所以如果你覺得:

  • Use cinnamon sticks to flavour stews

    “OMG!你竟然沒有提到我最喜歡的香料,你這魯蛇! 我氣到要上吊自殺啦”

  • or stocks, and use the ground version

    請先冷靜下來,然後在留言區 告訴大家是哪個好棒棒的香料

  • as a deadly sprinkle on dessert.

    這樣大家都能受用

  • Think of pastries, apple pies

    請記住在用香料時搞砸是人之常情

  • donuts, but also sweet-savory dishes

    多多嘗試不同的香料組合,這就是學習的不二法門,OK?

  • like the famous Moroccan bastilla pie.

    拜拜, salut

  • So before we go any further,

  • it is time to make an update to

  • of the studio!

  • You remember the boxes on the ground.

  • Well apparently, someone put them

  • on the wall.

  • And by someone,

  • I mean me.

  • Next improvement in the studio

  • is this one!

  • Yaaaa -

  • truth be told, I’m so proud of this one.

  • Look at this!

  • And now I’m screwed.

  • Being able to properly wash your hands

  • in the kitchen -

  • priceless.

  • Also it might be a bit less interesting

  • for you guys, but it’s important

  • for me; I made a space for all the tools.

  • And everything down here

  • is gonna go up there.

  • And last but not least,

  • there’s a good friend of mine

  • who is now in the studio.

  • Look at this!

  • My lovely bicycle, ma belle chérie!

  • So guys that’s it for this update tour

  • of the studio.

  • Uh, there is still much work

  • to do, but for now, let’s go back

  • to the spices.

  • If you could only have six spices

  • in your pantry,

  • they would be:

  • the three spices we just mentioned

  • plus chili powder.

  • And if you think I should be using cayenne

  • pepper instead, well, I am.

  • Cayenne pepper is not made from peppercorn,

  • it’s made from grounded chili.

  • Heat is a major component of so many dishes,

  • like, try to picture any Thai food

  • or Mexican food without the heat.

  • Turmeric.

  • That yellow spice is a vibrant

  • blessing you will find everywhere in India,

  • Pakistan, and Bangladesh.

  • Slightly warm and peppery,

  • I have to admit that I mainly use

  • turmeric for its bright and sunny, yellow colour.

  • It will do miracles on cauliflower,

  • cabbage, and root vegetables.

  • And you know, just a sprinkle

  • will wake up any pale soup.

  • Coriander, or cilantro.

  • It’s the first spice of the list

  • which is not bringing a warm feeling,

  • but more like a fresh and lemony flavour.

  • If you find coriander leaves soapy,

  • well, don’t judge the seeds too quickly

  • because they will give you something

  • quite different.

  • As I said earlier,

  • coriander will balance

  • the power of cumin.

  • And that’s why theyre often

  • associated in dishes.

  • Use the seeds in pickles,

  • or the powder in curries, stews, and marinades.

  • I believe you now have

  • the base to build a solid kitchen spice rack.

  • In the next episode of Mundus Aromaticus,

  • well get more advanced

  • and see which spices you should get

  • if you had 12 spices.

  • I will also give you tips on how to properly

  • wake up spices.

  • See what’s coming?

  • You can do a lot worse, in my opinion,

  • than subscribing to my channel.

  • Of course, that’s my opinion.

  • I love hearing from you,

  • so if you think, “Oh, my God,

  • I can’t believe he just forgot about my favorite spice

  • he’s such a loser! I’m going to kill myself.”

  • Then first, just settle down,

  • and also share that amazing spice

  • in the comments below,

  • so that everyone can enjoy it.

  • Please remember that it’s not

  • a big deal if you make mistakes.

  • Try new spice combinations,

  • that’s how you learn, okay?

  • Bye bye, salut!

Let’s talk about - aw, man!

讓我們來談(吃螺絲) 啊天哪…

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