Name: Gordon Ramsay的豬肉購物指南 (Gordon Ramsay's Shopping Guide For Pork)
Uploaded: 2020-10-25T20:35:48.000Z
Duration: 8 min 30 s

knowledge is crucial, the more you know about where your ingredients come from on how they produced, the better.

知識是至關重要的，你越瞭解你的原料來自哪裡，他們是如何生產的，越好。

When it comes to buying pork, you can't do any better than ask a butcher on award winning Master Butcher.

說到買豬肉，你不能不問獲獎的《屠夫大師》上的屠夫。

Danny Litigate knows everything about the pig from Trotter to tail things.

Danny Litigate對豬的一切都瞭如指掌，從Trotter到尾巴的事情。

Family has been in the meat business for 150 years, so this man really is on the money in comparison with other meats, ports, really good value.

家裡做了150年的肉食生意，所以這個人和其他肉食、口岸相比，真的是物有所值。

U gets a really good cuts, a really reasonable prices.

U得到一個非常好的削減，一個非常合理的價格。

And you can use everything from the tip of the trotter down to the cheek because he here we got the leg.

你可以用所有的東西，從小跑的尖端到臉頰，因為他在這裡，我們得到了腿。

Leg is about this region really lean, really good for things like Gammons and hams coming down from the leg.

腿部大約是這個區域真的很瘦，真的很適合從腿部下來的Gammons和火腿等東西。

If you take the bones out, you can bone and roll it, and you end up with a really nice, easy to cook cylinder of meat.

如果你把骨頭拿出來，你可以把它骨化，然後捲起來，最後你會得到一個非常好的，容易烹飪的肉缸。

Really easy to carve, carve like a loaf of bread coming away from the line.

真的很容易雕刻，雕刻的時候就像一個麵包從生產線上走出來。

You could see what belly is made up of fatty parts and meaty parts.

你可以看到什麼肚子是由脂肪部分和肉質部分組成的。

Don't be scared of the amount of fat that's on it.

Also, make sure you can possibly buy it with skin on skin.

另外，確保你有可能買到皮膚上的皮膚。

Will crisping up nice and give you good crackling.

會酥化好，給你帶來好的噼啪聲。

The shoulders are a great meet, their slightly fatter than the rest of the animal you can see with this pork shoulder, that amount of marbling you get in the muscles, the interior marbling.

肩膀是一個偉大的滿足，他們的略微比其他的動物，你可以看到與這個豬肩，那數量的大理石紋，你得到的肌肉，內部的大理石紋。

Make sure you look for the marbling is essential for the flavor, and it's gonna make a really good eating experience with a pick.

一定要看清楚大理石紋是味道必不可少的，而且會讓人有很好的吃貨體驗，有挑剔的感覺。

Toe waste trusses even are really good flavor because they're gelatinous qualities on that meat could be really, really flavors.

腳趾廢料桁架甚至是非常好的味道，因為他們的膠質素質上，肉可以是真的，真的味道。

Um, Also, there's pigs cheeks, which obviously require a little bit more cooking because of the used gets.

嗯，還有，還有豬臉頰，這顯然需要多一點的烹飪，因為用過的得到。

But the flavors you're going to get you completely different to any other part of the pig.

但你要得到的味道你和豬的其他部位完全不同。

Pork is an incredibly versatile meat, they say.

他們說，豬肉是一種用途非常廣泛的肉類。

Here's my guide to getting the best out of familiar cuts, smoked or smoked bacon.

以下是我的指南，讓熟悉的切面，煙燻或熏製的培根得到最好的效果。

Transforming salads gives a real depth of flavor to stews on his delicious in quick and easy pastor dishes.

轉變沙拉給燉菜一個真正的深度的味道在他的美味的快速和簡單的牧師菜。

The leg joint, best known for ham, also makes it inexpensive, delicious.

腿部關節，最出名的是火腿，也使得它價格低廉，美味可口。

Sunday roast on his great serve with Pease pudding on the tenderloin.

週日烤肉在他的偉大服務與Pease布丁上的裡脊肉。

Fill it incredibly lean, healthy and faster.

填補了它不可思議的瘦身，健康和更快。

You can stuff it cut into scallops or strips that are perfect for Asian stir fries.

你可以把它切成扇貝或條狀塞進去，非常適合亞洲人炒菜。

Cooking dishes in advance is a brilliant way of taking the stress out of cooking at home on many dishes.

提前做菜是一個很好的方法，可以減輕家裡很多菜品的烹飪壓力。

只是隨著時間的推移，會越來越好。

One of the secrets the great cooking is patients.

Leaving dishes to marinade for one or two days helps to develop the flavor in your food and the end result.

將菜品放置一兩天醃製，有助於發展食物的味道和最終的效果。

So much more delicious is a method I used in the restaurants.

所以更美味的是我在餐館裡用的方法。

First off, Get your ocean trey, but the tray on the gas pork ribs 6% meat on 35 40% fat.

首先，得到你的海洋樹，但托盤上的氣體排骨6％的肉上35 40％的脂肪。

Give him a really good season so and pepper.

給他一個非常好的季節，所以和胡椒。

Cut their stay incredibly moist when they're on the bone on, the longer you cook them, more delicious, they become Push all that seasoning in to the pork, all of all in.

切他們保持令人難以置信的溼潤，當他們的骨頭上，你煮他們，越長越好吃，他們成為推所有的調味料在豬肉，所有的一切。

I really want that nice sort of caramelization taking place on the pork.

我真的很想讓豬肉上發生那種漂亮的焦糖化。

That's the nice thing about starting it on top of the stove.

這就是在爐子上面啟動它的好處。

Use your roasting tray getting colors on, then the oven, putting the ribs straight in the oven.

用你的烤盤弄上顏色，然後烤箱，把排骨直接放進烤箱。

It looks sort of boiled, as opposed to a nice caramelized rib.

它看起來有點像水煮，而不是一個漂亮的焦糖肋骨。

You can't beat fresh ginger with sticky pork ribs.

鮮姜配上糯米排骨，是再好不過的了。

Place it down nice and firmly and slice thinner.

You slice the ginger, more fragrant ribs.

Garlic E was really important before you had anything.

大蒜E在你什麼都沒有之前真的很重要。

Make sure you got the color from the ribs.

That nice, crispy color, a very sort of braised in the oven.

那好看的，酥脆的色澤，很有一種爐中燉的感覺。

All that color just turns into the most amazing flavor.

所有的顏色就這樣變成了最神奇的味道。

Turn for cooking something slowly in liquid right ginger and garlic in spread it around on ALS those ribs to sort of roast the ginger and the garlic chili flakes.

轉為在液體中慢慢烹調的東西右姜和大蒜在傳播它周圍的ALS那些排骨，以排序的烤姜和大蒜辣椒片。

Chili flakes in next Sichuan pepper citrusy, vibrant the corns.

辣椒片在接下來的川椒中柑橘味十足，活力十足的玉米。

Incredible in next star Denise, that gives it a really nice sort of an SED flavor.

令人難以置信的下一個明星丹尼斯，這給它一個非常好的排序SED的味道。

Almost like you're roasting the ribs in fennel.

幾乎就像你在用茴香烤排骨一樣。

And now we got the heat but the spice or sweeten things up a little bit from fresh honey.

現在，我們得到了熱，但香料或甜的東西從新鮮蜂蜜一點點。

Counter acts against all that spice in there.

It's like a really nice chili sweet camel now, so the sauce brings that little bit of sort of saltiness to it.

現在就像一個很好的辣椒甜駱駝，所以醬料帶來的那種小鹹味。

Really generous with the soy sauce, Japanese vinegar, two tablespoons of vinegar in rice wine.

真的很大方，醬油、日本醋、米酒兩湯匙醋。

它能給你帶來那種很好的酸味。

If you can't find rice wine, a dry sherry is a great substitute 300 mil that takes out the heat that Sichuan pepper, those dry chili flakes Make sure they all lay down like a nice tight box of matches.

如果你找不到米酒，幹雪利酒是一個很好的替代品300密耳，可以消除四川胡椒的熱量，那些幹辣椒片 確保它們都像一盒漂亮的火柴一樣緊密地鋪在一起。

Cooking is all about learning to develop your own likes and dislikes so always keep tasting to make sure you're happy with a combination of flavors.

烹飪就是要學會培養自己的喜惡，所以一定要不斷品嚐，確保自己對各種口味的組合滿意。

The heat, the camera, the color on the ribs.

Whilst these ribs are in the oven, the spring onions will sort of pure give a sharpness.

當這些排骨在烤箱裡的時候，洋蔥會給人一種尖銳的感覺。

The final taste off that pork in my spring onions when my stock 400 mil of stock.

最後的味道了，豬肉在我的春天的洋蔥 當我的股票400米的股票。

The stock just sits underneath the ribs, absorbs into the rib on the top of the rib glazes underneath the ribs that gets crispy and rich.

湯汁就在排骨下面，吸收到排骨上釉下面的排骨中，變得酥脆而豐富。

And that's what makes the ribs nice and moist.

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Gordon Ramsay的豬肉購物指南 (Gordon Ramsay's Shopping Guide For Pork)

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