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  • 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。

  • So asked lots of questions on learn.

    所以在學習上問了很多問題。

  • 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。

  • We've got the loin.

    我們已經得到了腰部。

  • That's where the pork chops come from.

    這就是豬排的由來。

  • 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。

  • We've got the belly.

    我們已經得到了肚子。

  • 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.

    不要被上面的脂肪量嚇到。

  • You need that fat to give.

    你需要那些脂肪來給。

  • Give the flavors coming through.

    給味道來了。

  • 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。

  • Also, add flavor into the fat.

    另外,在脂肪中加入香味。

  • Lower down from the Betty's.

    從貝蒂家下來。

  • We've got the shoulders, Really.

    我們有肩膀,真的。

  • 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。

  • There really is nothing.

    真的什麼都沒有。

  • 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。

  • The only part you can't eat is the link.

    唯一不能吃的部分就是環節。

  • 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。

  • It's not just for breakfast.

    這不僅僅是早餐。

  • It's brilliant.

    太精彩了

  • 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。

  • Cook.

    庫克。

  • 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。

  • Just get better and better with time.

    只是隨著時間的推移,會越來越好。

  • First up, my amazing sticky pork ribs.

    首先是我那神奇的糯米排骨。

  • One of the secrets the great cooking is patients.

    大廚的祕訣之一就是病人。

  • 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。

  • Aled the time.

    Aled的時候。

  • 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。

  • Nice thing about this.

    很好的事情。

  • 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。

  • Make sure that trays nice and hot.

    確保托盤很熱。

  • 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。

  • You don't get a color.

    你沒有得到一個顏色。

  • 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。

  • Ginger.

    姜。

  • 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.

    把它放好放穩,切薄一點。

  • You slice the ginger, more fragrant ribs.

    你把薑片,更香的排骨。

  • 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。

  • Those ribs.

    那些肋骨。

  • Make sure you got the color from the ribs.

    確保你從排骨上得到的顏色。

  • First Russian Turn them over.

    第一個俄國人把他們翻過來

  • That's what I want.

    這就是我想要的。

  • 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。

  • Brazen is just a chef.

    勇敢的只是一個廚師。

  • 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。

  • Honey glaze is the port beautifully.

    蜂蜜釉是港口美麗的。

  • Counter acts against all that spice in there.

    反作用於裡面的所有香料。

  • Look what's happening.

    看看發生了什麼。

  • A color on the ribs is extraordinary.

    排骨上的顏色很特別。

  • 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。

  • It gives you that nice sort of tartness.

    它能給你帶來那種很好的酸味。

  • The ribs.

    肋骨。

  • 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。

  • Bring that up to the boil.

    把它煮沸。

  • 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。

  • It's lacking a little touch vinegar.

    它缺少一點觸覺醋。

  • Well, that sharpness.

    好吧,那鋒芒畢露。

  • Now I think.

    現在我想。

  • What's going on?

    發生什麼事了?

  • Tartness.

    焦味。

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

    熱,相機,排骨上的顏色。

  • Amazing E.

    驚人的E。

  • Want a bit of a sort of onion flavor?

    想要有點洋蔥的味道嗎?

  • Put some springing museum.

    把一些彈簧博物館。

  • 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。

  • This is just a simple chicken stock.

    這只是一個簡單的雞湯。

  • 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.

    所以排骨才會又香又潤。

  • Really important into the oven.

    真的很重要的入爐。

  • Mm.

    嗯。

  • Cook at 1 80 for 30 minutes, then turn the ribs over and cook for a further 30 minutes.

    煮的時候用180的溫度煮30分鐘,然後把排骨翻過來再煮30分鐘。

  • Now Wow, they spent incredible.

    現在哇,他們花了難以置信。

  • Each side has got that really nice.

    每一面都有,真的很不錯。

  • Crispy roasted edge becomes sticky and chewy and sweet sour.

    酥脆的烤邊變得粘稠有嚼勁,酸甜可口。

  • The fats disappeared on.

    脂肪消失在。

  • The pork just melts in your mouth.

    豬肉吃到嘴裡就化了。

  • I want to take them to the next level.

    我想讓他們更上一層樓。

  • Gas back on.

    煤氣又開了。

  • Now, shake the tray.

    現在,搖動托盤。

  • This is the sort of the way that we finish him in the restaurant for every minute they'd lays in that tray.

    這就是我們在餐廳裡完成他的那種方式,每分鐘他們都會躺在那個盤子裡。

  • They just get to taste better on better.

    他們只是在更好的上得到更好的味道。

  • Now.

    現在就去

  • Look at them.

    看看他們。

  • I'm so happy with those ribs Done.

    我對這些排骨很滿意,Done。

  • Absolutely delicious now, But if you want, you can put them in the fridge and the flavor will keep developing.

    現在絕對美味,但如果你想,你可以把它們放在冰箱裡,味道會繼續發展。

  • Then just reheat them when you want to serve.

    然後想吃的時候再加熱就可以了。

  • So Peace River has a nice slice of ginger on there.

    所以和平河上有一片很好的姜。

  • Wow.

    哇哦

  • Look at that delicious sticky ribs with an amazing marinate.

    看那美味的糯米排骨,加上神奇的醃製。

  • Yeah.

    是啊。

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。

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B2 中高級 中文 排骨 味道 豬肉 脂肪 顏色 托盤

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

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    林宜悉 發佈於 2020 年 10 月 25 日
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