I only want the best on it always pays to get expert advice.

我只想要最好的，總是要得到專家的建議。

Burger Eric has been selling every spice under the sun in London's Notting Hill for over 20 years, so she really knows what she's talking about.

漢堡Eric在倫敦諾丁山賣了20多年的各種香料，所以她真的知道自己在說什麼。

I love spices, the smell, the texture, color, spices of service.

我喜歡調味品，喜歡它的氣味，喜歡它的質地，喜歡它的顏色，喜歡它的服務。

It'll something very, very simple can be really transforming for something really delicious with thousands of aromatic ingredients on her shelves.

它會一些非常，非常簡單的東西可以真正轉變為真正的美味的東西，她的貨架上有成千上萬的芳香原料。

If it smells good, she sells it.

如果好聞，她就會賣掉它。

If you buy spices by them, Howard, then you can try roast crying and then you need them.

如果你按他們的要求買香料，霍華德，那麼你可以試試烤哭，然後你需要他們。

And then they will release the essential oils, whole spices you can keep for years.

然後他們會釋放出精油，整個香料你可以保存多年。

Give them a good brushing find bottle with your rolling pin or whatever.

用你的擀麵杖什麼的給他們好好刷刷找找瓶子。

And you see there was still a Roma on.

而且你看還有一個羅馬人在。

You can taste it.

你可以嚐嚐。

You smell it.

你聞到了

Then it's fine.

那就好了。

There's four main spices, one ISS sweet oneness, our oneness bitter, and one is hut.

主要有四種香料，一種是ISS甜的一性一，我們的一性一是苦的，還有一種是胡特。

This is cinnamon on.

這是桂花上。

That is really a great example.

這真是一個很好的例子。

Off a speed spice.

關一個速度的香料。

When you buy a cinnamon quill like this, you have to check that you have loads of different layers in here.

當你買到這樣的桂花芯時，你必須檢查你在這裡有大量不同的層次。

Then you can either crying this or you break a piece off.

那你要麼就哭這個，要麼就斷一塊。

I mean, this doesn't smell off anything now, but if you roll it in your hand just quickly like this and then you smell it again, this is just unbelievable.

我的意思是，這個現在什麼都聞不到了，但如果你像這樣快速地在手上滾一滾，然後再聞一聞，這簡直是不可思議。

If you have spaghetti bolognese, put a pinch of cinnamon in it to bring out the flavor.

如果你有意大利肉醬面，可以在裡面放一撮肉桂，以突出味道。

Samantha, this is one of those really special spices sour like a lemon, but it has a salty aftertaste.

薩曼莎，這是一種很特別的香料，酸得像檸檬，但它有鹹味的回味。

I uses anywhere for marinades to sell it.

我用在任何地方的醃製品都能賣出去。

You haven't lived unless you tried it.

你沒有試過就沒有活過。

A great example for a bitter spice would actually be turmeric.

苦味香料的一個很好的例子，其實就是薑黃。

This is actually a route because in the ground, like ginger, use it very, very sparingly about that match will actually color.

這其實是一個路線，因為在地面上，像生薑，用它非常非常少，關於匹配實際上會著色。

You will curry or rice dish wonderful yellow.

你將咖喱或米飯菜精彩的黃色。

What's your fingers?

你的手指是什麼？

You get really yellow fingers from it.

你的手指會是以而變得很黃。

And then we come to the hut, spices, one spice that I couldn't miss and that its Hungarian paprika paprika is the powdery form off a bell pepper.

然後我們來到小屋裡，香料，有一種香料是我不能錯過的，它的匈牙利辣椒粉辣椒粉是甜椒的粉末狀。

What makes the Hungarian public different is that they actually quote on vineyards.

匈牙利公眾的不同之處在於，他們居然在葡萄園上報價。

It's sort of between the vines.

這有點像藤蔓之間。

It has a sweetness, and it has a sharpness.

它有甜味，也有鋒芒。

Did I have a nice cream?

我的奶油好吃嗎？

I have it on fish I have ever.

我有它的魚，我曾經。

Burgers spot on about the power of spices to transform dishes, whether savory or sweet.

漢堡一針見血地指出了香料改變菜餚的力量，無論是鹹味還是甜味。

Here's my quick guide to the spices are used most black pepper.

下面是我的快速指南，香料是使用最多的黑胡椒。

This is the spice I couldn't do without.

這是我不能沒有的調料。

Always buy a whole on grind yourself, so you get the freshest flavor.

一定要自己買一整塊上磨，這樣才能得到最新鮮的味道。

Cardamom thes pots, coming green or black types on have a fantastic spicy sweet taste, brilliant for everything from couriers to rice dishes on puddings.

小豆蔻的鍋，來綠色或黑色類型上有一個夢幻般的辛辣甜味，輝煌的一切從快遞到米飯菜布丁。

Coriander thes citrusy seeds are perfect hole in pickles or grind to use in fragrance Jews and soups.

芫荽的柑橘種子是完美的孔在醃製或研磨使用的香味猶太人和湯。

Cumin, a savory spies that's pungent and nutty.

孜然，是一種鹹味的香料，味道辛辣，堅果味十足。

It's great in marinade for delicious meat and fish.

用它來醃製美味的肉和魚是很不錯的。

Then cinnamon, sweetly fragrant and great with apples or in cakes on nutmeg.

然後是肉桂，甜甜的香香的，很適合和蘋果或者肉豆蔻上的蛋糕一起吃。

Warm and spicy, is delicious in a special source.

溫熱辛辣，是特殊來源的美味。

Finally, saffron thes sweet strands infuse a brilliant bright red color on our great in risottos.

最後，藏紅花為我們的燴飯注入了鮮豔的紅色。

And even though it's more expensive than gold, a pinch goes a long, long way.

雖然它比黃金貴，但一撮就能走很遠很遠的路。

Store your spices properly on the last four years.

在過去的四年裡，適當地儲存你的香料。

You keep it air tied in a tin or in a glass chair.

你把它裝在罐子裡或玻璃椅上，風乾。

in your cover.

在你的封面。

Don't be scared of spices like on aftershave or perfume.

不要害怕像鬚後水或香水上的香料。

You have to select it yourself.

你必須自己選擇。

It has to fit in with your taste.

要符合你的口味。

I'm with your kitchen.

我和你的廚房在一起。

Supermarkets on good local shops sell an amazing array of different spices, so there's no excuse for not being adventurous.

超市上好的在地商店出售的不同香料數量驚人，所以沒有理由不冒險。

Be bold, find what you like and spice up your cooking.

大膽一點，找到自己喜歡的東西，給自己的烹飪加點料。

Marinating the lamb first Chile's We're gonna use a mixture of red and green.

先醃製羊肉，智利的我們要用紅綠混合的。

Take off the tops.

脫掉上衣。

I'm just slice Yeah, garlic Trust.

我只是切片 是啊，大蒜信任。

Don't worry about chopping these ultra fine.

不用擔心把這些超細的東西切碎。

Just get it in there cooking for up to three hours.

只要讓它在裡面煮上三個小時就可以了。

Everything sort of blends and almost sort off sure is itself together.

所有的東西都融合在一起，幾乎可以確定是自己的。

Smoked paprika goes brilliantly well with the chilies, two teaspoons in a touch of dried Aragon.

煙燻辣椒粉與辣椒的搭配非常出色，兩茶匙放入一點阿拉貢幹。

Oh, some little cumin seeds to blend on.

哦，一些小茴香籽調上。

The fragrance that they give out is extraordinary.

他們發出的香味是不一般的。

They released a little oil as well helps to tenderize the lamb touch assault, pepper, cinnamon.

他們放了一點油，以及有助於嫩化羊肉的觸摸攻擊，胡椒粉，桂皮。

That sort of sweetens up the lamp.

這算是給燈的甜頭。

Oliver just a tablespoon and all of all, helps to sort of stick all those wonderful spices to the land.

奧利弗只是一湯匙，所有的一切，有助於將所有這些美妙的香料粘在土地上。

Jump in.

跳進。

Just start really rubbing at this stage you could leave the lamb to marinate for anything from half on our overnight, allowing the spices to really penetrate the meat, giving amazing results when you tuck in delicious vegetables, carrots and onions and that's it.

只要開始真正擦在這個階段，你可以離開羊肉醃製任何東西從半上我們過夜，讓香料真正滲透到肉，給驚人的結果，當你塞進美味的蔬菜，胡蘿蔔和洋蔥，就是這樣。

Sliced secret slicing vegetables for braising is not getting too thin.

燉菜的祕製切片是不是越來越薄。

You slice the onions too thin.

你把洋蔥切得太薄了。

They burned.

他們燒了。

You got that horrible char taste on that slow braised phrasing.

你在那慢燉的措辭上有那種可怕的焦味。

It's just a chef's term.

這只是一個廚師的術語。

That means cooking in liquid on a low heat, making the meat incredibly moist on beautifully tender.

這意味著用液體以小火烹調，使肉質在美麗柔嫩的基礎上變得無比溼潤。

So the secret of braising is having a really nice, thick, durable pan.

所以，燉菜的祕訣就是要有一個真正好用、厚實、耐用的鍋。

Get that nice and hot.

把它弄得又好又熱。

Just a touch of olive oil.

只需加點橄欖油。

Lamine.

拉明。

Hold the bone.

拿著骨頭。

You can control them into the past, my God on that white fat to start rendering, so we'll have more fat.

你可以控制他們進入過去，我的上帝對那白色的脂肪開始渲染，所以我們將有更多的脂肪。

Therefore, making it ah, lot more flavor.

是以，讓它啊，多了很多味道。

Some as it braces chili's cinnamon in.

些，因為它支撐辣椒的桂圓在。

Mix that up.

混合起來。

Don't be scared.

不要害怕

You're not burning this.

你不是在燒這個。

You're sort of searing the lamb shanks, and this is the important part, right?

你在燒羊腿，這是重要的部分，對吧？

In the very beginning, we're gonna color on the land, which washes offers it braises in the oven, so be generous with that color vegetables in Wow and then a couple of Bailey's.

在最開始的時候，我們要在土地上的顏色，這洗提供了它燉在烤箱裡，所以要慷慨地與該顏色的蔬菜在哇，然後一對夫婦的百利的。

So now you lift the lamb up, get the lamp set on top of the vegetables.

所以現在你把羊肉抬起來，把燈架在蔬菜上面。

Now deglaze the pan with red wine.

現在用紅葡萄酒給鍋裡的酒脫脂。

Glazing means that you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that source can really transform that dish.

上釉意味著你在清洗鍋底，你會被洗掉那種神奇的味道，把它提升到那個源頭，可以真正改變那道菜。

Always did lays.

總是做了謊言。

Then bring to the boil and cook for about 10 minutes to reduce the winds reduced down by half.

然後煮沸，再煮10分鐘左右，將風量減少一半。

Now for the stock, bring that stock back up to the ball and then into the oven.

現在上湯，把那些湯汁再調到球上，然後入爐。

Now don't cover it when you cover it all the conversation comes off the lid.

現在不要捂著，當你捂著的時候，所有的話題都會從蓋子上脫落。

Your land becomes gray.

你的土地變得灰暗。

All this effort that exciting spice gets washed away.

所有這些努力，激動人心的辣味都會被沖淡。

No lid on in the oven for three hours.

烤箱裡不開蓋，三個小時。

A slow cook on a low heat of 160 degrees gives the spices timeto work on.

用160度的小火慢煮，讓香料有時間去工作。

Transform the meat so it's mouthwatering.

改造肉質，讓人垂涎欲滴。

Lee Tender.

李溫柔。

Now look at those out on to a plate.

現在看看那些出到盤子裡的。

You could just see that meet sliding down.

你可以看到，滿足滑落。

Juicy, incredibly tender.

多汁的，不可思議的嫩。

Grab it by the the shank rolling around that rich, delicious source that get your source nice, beautiful.

抓住它的柄滾動周圍的豐富，美味的源，讓你的源不錯，美麗。

Just gets a mint chop it.

只是得到了一個薄荷印章吧。

Just pick that freshman and let it snow.

就選那個新生，讓它雪中送炭。

There you go.

這就對了

Very spicy.

很辣。

Delicious.

好吃極了

Melting in the mouth Lampshade.

融在嘴裡的燈罩。

Amazing.

驚人的。

Yeah, yeah.

是啊，是啊。