A great budget basic to keep in the cupboard.

櫃子裡放一個很好的預算基本款。

It could be easily undercooked or overcooked.

很容易煮不熟或煮過頭。

Here's how to do it properly.

下面就來介紹一下如何正確操作。

First water in nice large pan to make sure the past has got sufficient room to cook evenly.

首先在漂亮的大平底鍋中澆水，以確保過去有足夠的空間來均勻地烹飪。

Nicely seasoned, absolutely crucial.

精緻的調味品，絕對是關鍵。

Olive all in that stops the pastor from sticking together.

奧利弗都在，阻止牧師粘在一起。

Bring up to the ball.

帶上球。

That's the rolling boil.

這就是滾燙的沸騰。

The secret.

祕密。

There It stops the past from sticking together and gently rolls around.

在那裡，它阻止了過去的粘連，輕輕地滾來滾去。

Now this is Angel passed.

現在這是安琪兒通過。

A nice thin pastor takes 3 to 4 minutes, so into the pan there's it hits the water, it melts on.

一個漂亮的薄薄的牧羊犬需要3到4分鐘，所以進鍋有它打水，它融化上。

Then you turn it around tongs.

然後你把它轉過來鉗子。

As that starts to melt, gently twist that into the pan.

當它開始融化時，輕輕地把它扭進鍋裡。

Bring it back up to the boil.

把它重新煮沸。

If you better timing, then set a timer peaceful.

如果你更好的時間，那麼設置一個定時器和平。

To test it, lift a little strand.

測試時，要提一點股。

You can actually feel it with your fingers.

其實用手指就能感覺到。

Still nice and firm.

還是不錯的，很牢固。

Mhm al dente.

嗯嗯，麵條。

Not a bite.

一口也不咬。

Not a strong bite, but just really nice and firm inside.

咬合力不強，但就是真的很好，裡面很結實。

Definitely not crunchy and then into a colander drying.

絕對不脆，然後進笸籮裡烘乾。

The pastor and I like seasoning Salt and Pepe.

牧師和我喜歡調味鹽和佩佩。

A tablespoon of Oliver mixed up through that stops it from sticking together.

一湯匙奧利弗混合在一起，阻止它粘在一起。

Look, there you go.

你看，你去那裡。

Beautiful pastor Al dente, cooked perfectly.

美味的麵粉，熟透了。

A tip for making the most of spare bread blitz leftovers into breadcrumbs.

將多餘的麵包突擊剩飯變成麵包屑的小竅門。

Great for stuffing crab cakes or cut into chunks.

非常適合做蟹餅的餡料或切成塊狀。

Um, freeze for perfect croutons on demand or simply terror news in the delicious rustic salad.

嗯，冷凍後可按需製作完美的麵包丁，或者乾脆恐怖新聞在美味的鄉村沙拉。

Dried pulses like chickpeas or lentils are great for soups and stews and cost pennies.

鷹嘴豆或扁豆等豆類幹品非常適合做湯和燉菜，而且成本很低。

But don't season them until the end of the cooking or the salt makes them go tough.

但在烹飪結束前不要調味，否則鹽會讓它們變硬。

Perfect ball potatoes always start them off in cold water on never boiling water This'll way.

完美的球狀洋芋總是在冷水中開始他們關閉在從不沸騰的水這將方式。

By the time the centers of the potatoes that cooked the outside won't be falling apart on when you're cooking, potatoes always cook extra so there's leftovers.

等到你做飯的時候，外面煮的洋芋的中心就不會散開了，洋芋總是煮的特別多，所以有剩飯。

They're fantastic to have on hand for making my delicious gnocchi and potato rusty's or classic bubble and squeak.

他們是夢幻般的手頭上有我的美味糰子和洋芋生鏽的或經典的保麗龍和吱吱作響。

Basmati rice.

巴斯馬蒂米。

The king of all rice is light, fluffy, delicious.

飯中之王，清淡、鬆軟、美味。

I'm gonna show you how to cook it perfectly.

我會告訴你如何完美地烹飪它。

Now start off with 400 g of rice rice in spot on.

現在開始用400克大米飯在點上。

So we're gonna do now is just rinse off the dust on the start.

所以，我們現在要做的就是沖洗掉開始時的灰塵。

Cold water always on his rinse rice that stops the rice from becoming clumpy in the pan allows it become really nice light on fluffy once it's cooked rice into the pan.

冷水總是對他的沖洗米飯，阻止米飯在鍋裡變得笨重，讓它成為真正的好光上鬆軟，一旦它的煮飯入鍋。

Now to make a plane fluffy rice exciting.

現在要讓飛機上的鬆軟米飯興奮起來。

We're gonna choose it.

我們要選擇它。

Three.

三號

Cardamom pods Just get the pods just pierced, Um, so it allows.

小豆蔻豆莢只要把豆莢剛穿好，嗯，所以允許。

Allow that flavor to come out cardamom pods on, then star niece.

讓那個味道出來豆蔻莢上，然後明星侄女。

Now these are beautiful whole star UNECE.

現在這些都是美麗的全明星UNECE。

It makes it really nice and fragrant.

這讓它真的很好，很香。

Salt and pepper lot easier.

鹽和胡椒粉更容易。

Thio Season the rice Now then it is.

把米調好，現在就可以了。

Once it's cooked, you start to break up when you seize it once it's cooked.

一旦熟了，你抓住它一熟就開始碎了。

Now basically one part rice toe 1.5 part water 600 mils always started off in cold water.

現在基本上是一份大米兌1.5份水600密爾一直用冷水開始。

Cold water in onto the gas.

冷水進到煤氣上。

Later on, bring it up to the ball as quick as possible, turn it down and let it simmer for 8 to 10 minutes.

後來，儘快把它提上球，轉小火，讓它燜8到10分鐘。

And that's the secret behind cooking Great rice.

這就是烹飪大米背後的祕密。

Allow it to steam as it's cooking.

讓它在烹調的過程中蒸熟。

Do not lift that lit up.

不要抬起來，點燃了。

Let off.

放手。

Hmm, It smells aromatic.

嗯，聞起來很香。

Basically, all the water is absorbed, the rice has doubled in size, and it's nice and light and fluffy.

基本上，所有的水分都被吸收了，米飯的體積增加了一倍，而且米飯很好，輕盈鬆軟。

Take the stoney's out cardamom pods.

取石的出豆莢。

They all should have risen to the top pods out.

他們都應該升到頂艙出來。

Take your fork.

拿著你的叉子

Flip it through, basically, just sort of started opening back up.

翻了翻，基本上，剛開始算是開了回來。

Once you 40 through becomes really nice and light and fluffy on there that it is perfectly cooked rice.

一旦你40通過變得真的很好，光和蓬鬆在那裡，它是完美的熟飯。

Always make the most of your leftovers.

剩菜剩飯一定要充分利用。

Used last night's rice in stir frys scrambled up with eggs, or it's simple to make a delicious fresh salad.

用昨晚的米飯和雞蛋一起炒菜，也可以簡單的做成美味的新鮮沙拉。

Remember a good cook.

記住一個好廚師。

Waste nothing.

不浪費任何東西。

A great tip for stopping potatoes, apples and avocados from going brown wing cut simply covered with water and add a squeeze of lemon.

阻止洋芋、蘋果和牛油果變褐的妙招翅切簡單的用水覆蓋，再加一榨檸檬。

The acidity stops the flesh from oxidizing, which is what causes the color to change herbs.

酸性阻止了肉質的氧化，這也是導致藥材變色的原因。

A great reading flavor without spending a fortune to keep them at their best, simply place him in the glass of water on.

不花錢就能讓它們保持最好的閱讀味道，只要把他放在水杯裡就可以了。

They'll stay fresh for up to a week.

它們可以保鮮一個星期。

On If you've got extra herbs.

在如果你有多餘的藥材。

Leftover saving waste by making an amazing flavored oil.

剩餘的節省浪費，做一個神奇的香油。

Place washed and dried stems in a bottle.

將洗淨的幹莖放入瓶中。

Cover with warmed olive oil, then seal on leave to infuse Great for salads.

蓋上溫熱的橄欖油，然後密封待用，非常適合沙拉。

Pastors on dressing on veg without a skin on de bone, a fish the hassle free way.

牧師在素食上的打扮，沒有皮上de骨頭，一條魚的無憂方式。

This is basically affiliated side of salmon has been taken off the bone on now skin off.

這基本上是隸屬面的三文魚已經脫骨上現在脫皮。

Pick up your knife.

拿起你的刀。

A really nice, broad, flexible fileting knife.

一把真正的好刀，寬大靈活的銼刀。

Little sharpen.

小小的磨礪。

Lift up the base of the tower on, then just nick a little bit at the end.

抬起塔基上，然後在末端缺口一點即可。

There.

好了

Twist the knife almost as if it's horizontally underneath the salmon.

將刀子幾乎是橫著扭到三文魚的下面。

Pull the skin on you.

把你身上的皮拉下來。

Slice someone underneath on.

把下面的人切開上。

Let the knife do the work.

讓刀子來做。

Now get your skin, flip it back over and check.

現在拿到你的皮，翻過來檢查一下。

You're not leaving too much salmon on top of the skin.

你沒有在皮上留下太多的三文魚。

Pull it back.

把它拉回來。

Nice and slowly get the skin.

不錯，慢慢的就會有皮膚。

Wrap around your fingers.

繞在手指上。

Pull salmon towards you on.

把三文魚拉向你上。

Then just away through.

然後就這麼走了過去。

Lay that down one nicely.

躺下一個很好的。

Skin salmon just like a perfect snakeskin.

皮膚三文魚就像一張完美的蛇皮。

It's Get your knife.

是拿你的刀。

I just run the knife down and then with a pair of tweezers.

我只是把刀子捋下來，然後用鑷子。

These air fish tweezers.

這些氣魚鑷子。

But you can use normal tweezers.

但你可以用普通的鑷子。

Look for the head up on pull on.

看頭上拉上。

With the skin being removed from underneath the salmon, the pin bones come out a lot easier.

由於三文魚下面的皮被去掉了，針骨出來就容易多了。

The pin bo's only dio to just basically halfway along the fill it one nice.

銷博的只迪奧到只是基本上半途而廢的填充它一個不錯。

Fill it off.

把它填掉。

Salmon Beautiful.

鮭魚美麗。

There's still plenty of flavor in the trimmings from a fileting fish might.

銼魚可能的邊角料還是有很多味道的。

If it don't waste those fishbones, add water.

如果不浪費這些魚骨，就加水。

Why a bay leaf on some chopped veg to make a simple but versatile fish stock at home.

為什麼在一些切碎的蔬菜上放一片月桂葉，在家就能做出簡單而又多功能的魚湯。

The perfect base for a delicious fish soup.

美味的魚湯的完美基礎。

A great tip for intensely flavored, stress free veg is to steam them in their own juices.

對於味道濃郁、無壓力的蔬菜，一個很好的建議是用它們自己的汁液蒸煮。

Simply add to a pan with the knob of butter and seasoning, then cook on a low heat with the lid on to lock in the moisture.

放入鍋中加入黃油和調味料旋鈕，然後開蓋小火煮，鎖住水分即可。

For crispy roast potatoes you can depend on.

要想吃到香脆的烤洋芋，你可以依靠。

My tip is to poppel them, leave them to steam dry, then Sprinkle them with semolina or flour and give them a good roughing up.

我的小竅門是把它們彈開，待其蒸乾後，再撒上面粉或麵粉，給它們好好粗加工。

This'll ensures that go really crispy in the other.

這將確保，去真正的脆在其他。

A great tip for browning meat or fish.

煎肉或煎魚的妙招。

It's a dry with kitchen roll before you cook it, then you'll get a much better color.

煮之前先用廚房卷幹，然後再煮，這樣成色會好很多。

Too much moisture makes the meat steam.

過多的水分會使肉質變得蒸熟。

Instead of CIA.

而不是中情局。

You lose that rich brown crust like the one I got on those sticky pork ribs.

你失去了那種濃郁的棕色外皮，就像我在那些糯米排骨上吃到的一樣。

Yeah, all right.

是啊，好吧。