It's far harder working in the kitchen with a blunt knife than it is with a sharp knife.

在廚房裡用鈍刀工作，遠比用尖刀難。

The secret behind keeping a sharp knife sharpening before and every time you use it first.

保持鋒利的刀磨前和每次使用前的祕密。

Grip the steel.

握鋼。

Feel really comfortable about holding?

感覺拿著真的很舒服？

Still imagine you're holding a tennis racket or you're playing squash.

還是想象你拿著網球拍，或者你在打壁球。

You gotta be really comfortable with it.

你必須要很舒服才行。

45 degrees.

45度

Confident, grip, confident Grip with a knife Thistles the but off the steel Really important to keep your fingers behind that you never grip of steel with your fingers over that, because the knife comes back in, you just lost a finger.

自信, 握住, 自信 握住用刀的蒺藜，但關閉鋼真的很重要，保持你的手指後面，你永遠握住鋼用你的手指過，因為刀回來，你只是失去了一個手指。

Always grip behind nice long strokes, so we get the whole of the blade over steel stroke on.

總是在漂亮的長衝程後面握住，所以我們要把整個刀片在鋼衝程上。

We start from the bottom to the top, so there across their across slow strokes over the top of the steel on, Then come back into neath, then back in the neath.

我們從底部開始到頂部，所以有跨越他們跨越緩慢的筆觸在鋼的頂部上，然後回來進入neath，然後回到neath。

It is so dangerous working in the kitchen with a blunt knife, you could cause so much damage.

在廚房裡用鈍刀工作是非常危險的，你可能會造成很大的傷害。

Working with a sharp knife is 10 times quicker, more efficient.

用一把鋒利的刀子工作，速度快10倍，效率高。

Now that's ready to start chopping to stop your chopping board, rocking or slipping.

現在，這已經準備好了，開始切菜，以阻止你的砧板，搖晃或滑動。

A great tip is to simply whether kitchen cloth, kitchen paper or tea towel and place it underneath.

一個很好的小竅門是，只要無論是廚房布、廚房紙還是茶巾，放在下面就可以了。

Now you can chop with confidence.

現在你可以放心地砍了。

Yeah, my next top tip is Get the most out of your humble veg peeler.

是啊，我的下一個最重要的建議是讓你的卑微的蔬菜剝皮機發揮最大的作用。

It's brilliant for slicing ultra thin ribbons or veg perfect for Asian dishes.

它是切片超薄的絲帶或蔬菜的最佳選擇，非常適合亞洲菜餚。

Great for making long, delicate Parmesan shavings to top soups and salads.

非常適合製作長長的、精緻的帕瑪森刨花，用來澆灌湯和沙拉。

It also makes wonderful chocolate curls.

它還能做出美妙的巧克力捲髮。

Your peppermill is more versatile than you might think.

你的胡椒粉機比你想象中的用途更廣。

Tighten the top screw to get finally ground pepper ideal for soups and sources for general seasoning.

擰緊頂部的螺絲，以獲得最後研磨的辣椒理想的湯和一般調味的來源。

You wanted medium ground to set the screw in the middle on losing it right off for coarse pepper.

你想中地把中間的螺絲設置在失去它的權利關閉為粗胡椒。

Perfect for steaks and fish.

完美的牛排和魚。

Chicken stock the vital ingredient to good cooking.

雞湯是烹飪的重要原料。

It transforms sources.

它轉變了來源。

It's a fantastic base for soups on.

這是一個夢幻般的湯底上。

More importantly, it's so easy to do a little bit of love and care at the beginning.

更重要的是，一開始就能做到一點一滴的愛護。

On it cooks itself.

在它身上自己做飯。

Bryant Step one chicken carcass into a high sided pan and onion.

布萊恩特步一雞胴體入高邊鍋，洋蔥。

It doesn't need to be finely chopped.

不需要切得很細。

The vegetables flavor the stock onion in.

蔬菜味道的湯洋蔥中。

Then, from there, cut your leak into nice big solid shunts, roughly same size as the onion.

然後，從那裡，將你的洩漏切成漂亮的大實心分流，大致與洋蔥大小相同。

So we're vegetables.

所以我們是蔬菜。

Cook at the same time, then a carrot, celery and garlic, and then a nice spring of time that helps to really give depth of flavor to the chicken.

在同一時間，然後煮一個胡蘿蔔，芹菜和大蒜，然後一個很好的春天的時間，有助於真正給雞的味道深度。

Stock A couple of Bailey's on some fresh parsley and then peppercorns pan on just lightly crushed them on a little pinch of salt.

股票一對夫婦的百利的一些新鮮的歐芹，然後花椒鍋上只是輕輕地粉碎他們對一點點鹽。

Now just cover the vegetables and the carcass with cold water.

現在只需將蔬菜和胴體用冷水覆蓋。

Just cover the chicken on the vegetables.

將雞肉蓋在蔬菜上即可。

Bring up to the ball as quick as you can.

以最快的速度帶起球來。

Now, as it comes to the boil.

現在，因為它到了沸騰的時候。

A really nice skin.

一個真正的好皮膚。

Take the base off the label and swell that around that pushes all the grease on the impurities to the side of the pan.

把底座從標籤上取下來，把那個周圍膨脹，把雜質上的油脂都推到鍋邊。

Then get you Laden.

那就給你找拉登

Just tilt it.

只要傾斜它。

If you don't skim, allow that off.

如果你不脫脂，允許脫脂。

The stock becomes very cloudy.

股票變得非常渾濁。

People's impression off cooking stock, then it needs to cook for 34 hours at a time.

人們印象中的關煮湯，那麼它需要一次煮34小時。

This is one chicken carcass.

這是一個雞的屍體。

Let that boil away gently for 30 to 40 minutes, maximum.

讓其輕輕煮開，最多30到40分鐘。

Now we're gonna pass it off, take a safe place that over the pan and then just pull that in it smells amazing.

現在，我們要通過它，採取一個安全的地方，在平底鍋，然後只是拉在它聞起來驚人。

Is aromatic, the color absolutely beautiful?

芳香，顏色絕對漂亮?

Or maybe you have the most amazing stock when you need to season meat in flour.

或者當你需要用麵粉來調味肉時，你有最神奇的湯。

A great tip is to place it in a plastic bag to dust it evenly.

一個很好的小竅門是把它放在塑膠袋裡均勻地除塵。

Using flower also helps the source to get nice and thick during cooking.

用花也能幫助源頭在烹飪過程中變得漂亮、厚實。

Where browning meat fry in small batches.

凡是煎肉的地方要分批煎。

Don't crowd the pan, otherwise it won't sear or color properly.

不要擁擠在鍋裡，否則無法正常燒製或上色。

When slow roasting meat, line the bottom of the roasting tray with chunky vegetables like onions, fennel on carrots.

慢烤肉時，在烤盤底部鋪上大塊的蔬菜，如洋蔥、茴香上胡蘿蔔。

They act as a tribute to keep the meat from boiling in his own juices.

它們的作用是讓肉不在自己的汁液中沸騰，是一種貢品。

Plus, the veg can be the base for your gravy later on.

另外，這些蔬菜可以作為你以後肉汁的基礎。

After slow cooking, baked on residue can be tough to remove, but if you bought water in the pan, it will dissolve breakdown, then simply pour out on wash with soap and water.

慢煮後，烤上的殘渣會很難去除，但如果你買了水在鍋裡，它會溶解分解，然後簡單地倒出用肥皂和水清洗。

How to chop on onion?

蔥頭怎麼切？

This is the route that's absolutely crucial.

這是絕對關鍵的路線。

Lead that on there.

把它引到那裡去。

If you cut that off, the onion will start to bleed on.

如果你把它切掉，洋蔥就會開始流血。

You'll start crying rapidly.

你會迅速開始哭泣。

Slice going forward.

片往前走。

Let the weight of the knife do the work.

讓刀的重量來做。

Three fingers, one in front, two behind this part of the knuckle is going to guide the knife fingers on top of the onion.

三個手指，一個在前，兩個在後，這個部分的指節要引導刀指在洋蔥上面。

Point the knife towards the root on, try to get as close to the root as possible.

將刀指向根部上，儘量靠近根部。

Nice long stroke on, then pushed the onion back together.

漂亮的長衝程上，然後把洋蔥推到一起。

Push the knife halfway into the onion slightly, tilt the knife down one of the top and then gripping the onion like a tennis ball, holding it together in place with the weight of the blade to cut through that onion to get to the base of the route again, Turn it round up and down.

將刀子稍微推入洋蔥一半，將刀子往下傾斜一個頂，然後像抓網球一樣抓著洋蔥，用刀子的重量將它一起固定在原地，切開那個洋蔥，再到路線的底部，上下轉一圈。

Motion on.

動議：

That's what we left there.

這就是我們留在那裡的東西。

No waste.

沒有浪費。

Just the route.

只是路線。

I'm not there.

我不在那裡。

You've got a really nice, finely chopped onion.

你的洋蔥切得很好，切得很細。

So much great cooking depends on starting with a high enough heat.

所以，很多偉大的烹飪都取決於開始時的火候是否足夠高。

If a recipe calls for a hot pan, put on early so it gets smoking hot on.

如果菜單要求用熱鍋，就提前放上，讓它冒著熱氣上。

Always remember to preheat your oven at least 20 minutes before cooking.

烹飪前一定要記得將烤箱預熱至少20分鐘。

A clean cook is an efficient cook.

一個乾淨的廚師是一個高效的廚師。

My tip for a tidy cooking area is always have a waist ball next to you.

我的小竅門是烹飪區的整潔，旁邊總要有一個腰球。

It saves you going back and forth to the bin.

省得你來來回回的去找垃圾桶。

Never had salt eggs before cooking them because it ruins the texture on Dole's the color.

煮雞蛋之前從來沒有吃過鹽蛋，因為它破壞了多樂士上的口感和顏色。

Instead, save your seasoning to the very end.

相反，把你的調料留到最後。

The key to cooking meat is to make sure it's at room temperature before you begin cooked straight from the fridge.

烹飪肉類的關鍵是確保在室溫下才開始從冰箱裡直接烹飪。

The muscle fibers will be tight, which results in tough meat on.

肌肉纖維會很緊，從而導致肉質堅韌上。

Always let it rest afterwards, so relax is becoming tender on Ducey.

之後總是讓它休息，所以放鬆在杜西身上變得溫柔。

How to cook duck breast Perfectly the slow way duck breast.

鴨胸肉怎麼做 完美的慢速鴨胸肉的做法。

Never be scared about cooking this bird.

烹調這隻鳥千萬不要怕。

Absolute delicious, very healthy.

絕對美味，非常健康。

First of a non 200 degrees, then Seoul pepper.

先是一個非200度的，然後是首爾椒。

Now the salt will help to extract the water out of the fat.

現在，鹽將幫助提取脂肪中的水分。

Don't stick pan.

不要粘鍋。

No oil, but start the duck breasts in the pan, cold skin side down.

不放油，但先將鴨胸肉放入鍋中，冷皮朝下。

It feels and sounds a little bit weird, but we put him into a cold pan and turn the heat up.

感覺和聽起來都有點怪怪的，但我們把他放到冷鍋裡，然後把熱度調高。

Gradually, it starts to release the fast.

漸漸地，它開始釋放快。

If you put them into a hot pan, it seals them in, and the fact stays in there.

如果你把它們放進熱鍋裡，就會把它們封住，事實就會留在那裡。

We want to render that fat down.

我們要把這塊肥肉呈現出來。

90% of that duck breast we cooked on its skin keeps the duck nice and moist, but more importantly, it stays crispy was the fact comes out.

90%的鴨胸肉，我們在鴨皮上烹製，使鴨肉保持良好的溼潤，但更重要的是，它保持酥脆是事實出來了。

Turn the duck over.

把鴨子翻過來。

Nice high, hot Pete.

好高，熱皮特。

Seal the duck now They're going in the oven, skin side down 206 to 8 minutes.

把鴨子封起來，皮朝下，放進烤箱，206到8分鐘。

If your pants got a plastic, handle it, then transfer the duck breast onto a tray.

如果你的褲子得到了一個塑膠，處理它，然後轉移到一個托盤上的鴨胸。

But make sure you put the tray into the oven to get hot.

但一定要把盤子放進烤箱裡熱一下。

First, cooking duck is like cooking a piece of beef.

首先，煮鴨子就像煮一塊牛肉。

You can't slice it piping hot or the goodness runs out.

不能切成滾燙的，否則好吃的東西就沒了。

Just quickly.

只是很快。

Turn it over, push your fingers in there and it's slightly resistant but still quite bouncy.

翻過來，把手指伸進去，雖然有點阻力，但還是挺有彈性的。

That confirms their quite pink in the center of the important part.

這證實了他們相當粉紅色的中心的重要部分。

Now is leaving that to rest.

現在是把這個問題拋在腦後。

Let them cool down and then we'll slice them.

讓他們冷卻下來，然後我們再把他們切片。

Keith, not excess.

凱斯，不是多餘的。

Doug.

道格

Fast.

差不多了

There you go.

這就對了

Next time you start doing potatoes, you just take them to a completely different level.

下一次你開始做洋芋的時候，你只是把它們帶到一個完全不同的水準。

Now, slicing the duck, just slice it an angle not too thin.

現在，切鴨子，只要切一個角度，不要太薄。

You slice it thinly goes cold quickly.

你把它切得薄薄的很快就涼了。

So nice thick slices.

那麼好的厚片。

Nice crispy skin on top on a beautiful clump.

漂亮的糰子上面的皮很脆。

Roasted that a lthough white fat, gone nice, crispy skin.

烤得雖然白白胖胖的，走了好，皮脆。

Absolutely delicious.

絕對的美味。

Yeah, yeah, another slow cooking tip is when slow cooking stews and casseroles fat will rise to the service to get rid of any excess oils.

是啊，是啊，另一個慢燉的小竅門是當慢燉和砂鍋脂肪會上升到服務，以消除多餘的油。

My tip is to remove them with kitchen paper before serving.

我的建議是在食用前用廚房紙將其取出。

This'll also works brilliantly on gravies and sources.

這對肉汁和水源也有很好的效果。

Many great slow cooked dishes start by browning the meat.

很多好的慢燉菜都是從把肉煎熟開始的。

As the meat cooks, lots of flavors get stuck to the pan to get it into your source.

當肉煮熟後，很多味道都會粘在鍋裡，讓它進入你的源頭。

Deglaze with wine, stock or vinegar.

用酒、湯或醋來澆灌。

Never add soft herbs of beginning off slow cooking.

千萬不要加入軟性藥材的開始關慢煮。

They're all too delicate.

他們都太嬌貴了。

Tip is to add them at the end.

提示是在最後加上。

For that hill.

對於那座山。

Fresh flavor and vibrant color A great tip when fine fish is always fried skin side down to keep it crispy.

新鮮的味道和鮮豔的顏色 一個很好的提示，當精細的魚總是煎皮朝下，以保持它的脆性。

Mhm on.

嗯，在。

Always lay the foot is away from you when adding to the pan to prevent hot oil from splashing towards you, yeah.

加到鍋裡的時候一定要把腳放在離你遠的地方，防止熱油向你飛濺，對。