Name: 戈登-拉姆斯的辣椒指南 - 戈登-拉姆斯 (Gordon Ramsay's Guide To Chili | Gordon Ramsay)
Uploaded: 2020-11-05T19:00:30.000Z
Duration: 11 min 17 s

secret of cooking fantastic food is to start with great ingredients.

烹調美妙食物的祕訣就是要從好的食材開始。

情態副詞

The more you know personally about where your ingredients air from on how they produce, the better.

你個人對你的原料從哪裡來的空氣如何生產的瞭解越多越好。

Asked lots of questions on Learn on When it comes to Chile's, there's no one better to ask than Chile grow Joanna Plum, who's been farming chilies from mild to mind, blowing for over 11 years.

問了很多問題，在學習上當談到智利的，沒有人比智利種植喬安娜梅，誰一直在養殖辣椒從溫和到心靈，吹了11年多。

She grows over 60 types on her farm and really knows her poblanos from heaven.

她在自己的農場裡種植了60多個品種，對她的波布蘭諾真是瞭如指掌。

Nero's people think that Chile's air all about heat.

尼祿的人認為智利的空氣都是熱的。

They can be used in so many different dishes.

它們可以用在很多不同的菜餚中。

When you go shopping and you're looking for a chilly, what should you be looking for?

當你去逛街的時候，你要找一個冷門的，你應該找什麼？

What you want to do is look at the chili, and it needs to be nice and firm and glossy.

你要做的是看辣椒，它需要很好的堅實和光澤。

Generally, the bigger the chili, the martyr is going to be.

一般來說，辣椒越大，烈士要。

If it's small and wrinkly, like this one is going to blow your socks off.

如果是又小又皺的，像這種情況一定會讓你大跌眼鏡。

Another way to tell if a chili is hot or not, it's a split it open and smell it.

還有一種判斷辣椒是否燙手的方法，就是把它拆開聞一聞。

If it's a super hot chili, it'll clear your Sinuses.

如果是超辣的辣椒，可以清鼻竇。

The heat of a chili comes from an oil called caps Assassin on that is concentrated mainly at the top of the chile, where the seeds are.

辣椒的熱量來自於一種叫做辣椒帽刺客上的油，主要集中在辣椒的頂部，那裡是種子。

When you're cooking with a chili on, you want the flavor of the chili but not too much of the heat.

開著辣椒做飯的時候，既要辣椒的味道，又不能太熱。

Start with just using the bottom of it as you get closer to the seeds that chile is going to get hotter.

開始時只用它的底部，因為你接近種子，辣椒會越來越熱。

So if you remove the seeds, that also does remove some of the heat.

所以如果把種子去掉，那也確實能去掉一些熱量。

There's thousands of varieties out there because they cross pollinate very, very easily.

有成千上萬的品種，因為他們交叉授粉非常，非常容易。

And that's why the world's hottest chili is always changing.

這也是為什麼世界上最火的辣椒總是在變化的原因。

Joanna's right without the 200 types available, all with different flavors aromas on.

喬安娜是對的，沒有200種，都有不同的味道香氣在。

Of course, levels of heat is important to buy.

當然，熱度的高低很重要，要買。

What you like Here are my top Chile's whatever your desired kick at the mild end.

你喜歡什麼 這裡有我最喜歡的智利菜，無論你想要的是什麼，都可以在溫和的一端踢到。

Poblano thes air, great for stuffing, have a delicate flavor on often used in Mexican dishes, starting to get hot.

Poblano的空氣，偉大的餡料，有一個細膩的味道，經常在墨西哥菜中使用，開始變得熱。

老爺車知道什麼時候是綠色的。

They're like spicy bell pepper, the redder they are, the sweeter.

They are birdseye, where they really start to pack a punch.

他們是鳥眼，在那裡他們真正開始包裝的衝擊。

Long, thin and pungent, they're great, and Thai dishes on are often green or red on at the top end, they have anel thes lantern shaped demons have a delicious, fruity taste under the firecracker of the chili world.

長，薄和辛辣，他們是偉大的，和泰國菜上往往是綠色或紅色的上端，他們有anels燈籠形的惡魔有一個美味的，水果味的辣椒世界的鞭炮下。

Another way Thio use chilies is to smoke from and to make chipotle what it is.

另一種方式Thio使用辣椒是煙從和使Chipotle它是什麼。

It's just Ah, mesquite smoked red jalapeno.

這只是啊，mesquite煙燻紅辣椒。

You can almost get that like smoky bacon sort of flavor out of it.

你幾乎可以得到那種像煙燻培根那種味道出來。

So you would use this and anything that you would slow cook.

所以你會用這個和任何你會慢煮的東西。

The best way to get rid of that heat is to drink some milk or a dairy products like yogurt.

最好的方法是喝一些牛奶或酸奶等乳製品來消除這種熱氣。

Whatever you do, don't go for water or for beer.

不管做什麼，不要去喝水，也不要去喝啤酒。

Don't be frightened of trying new types of chilies in your cooking.

不要害怕在烹飪中嘗試新類型的辣椒。

Experimenting with these amazing, fiery beast is a great excuse for getting hot headed in the kitchen.

實驗這些神奇的火爆野獸，是讓你在廚房裡頭腦發熱的好藉口。

They give you a natural high, much like when you've bean exercise in, so your endorphins are released and you just feel good Chile's make you happy on there.

他們給你一個自然的高，就像當你已經豆運動，所以你的內啡肽被釋放，你只是感覺很好智利的讓你快樂就有。

Also an aphrodisiac To get the seeds out, hold it upright on.

也是一種壯陽藥 要想把種子弄出來，就把它豎著拿上。

The seeds are incredibly hot, just releasing them from the inside, tapping it down.

種子的溫度非常高，只要把種子從裡面放出來，拍下去就可以了。

Now cut the top off on, then just open up.

現在把上面剪下來，然後打開就可以了。

Um, look to come out like little miniature.

A great tip for using spare Chile's using string tied together the stalks, then simply hang in your kitchen.

一個很好的小竅門，就是用繩子把多餘的智利的莖稈綁在一起，然後簡單地掛在廚房裡。

In just a few weeks, you'll get your very own dried chillies Great crumbled into dishes for adding heat on demand.

在短短的幾周內，你會得到你自己的幹辣椒 大碎成菜餚增加熱量的需求。

Chile's are surprisingly versatile if you love them in saving dishes, my tip is to try adding them to melty chocolate ganache for chocolate chili truffles or sprinkled over fresh fruit like mango or watermelon.

智利的出奇的多變，如果你喜歡在節省菜品中使用它們，我的建議是嘗試將它們添加到融化的巧克力甘露中，製作巧克力辣椒松露，或者灑在芒果或西瓜等新鮮水果上。

A great tip to rent burning sensitive skin.

To get rid of that spice in that heat on your fingers, a little bit lemon Squeeze a little lemon juice that instantly gets rid of the heat.

要想把手指上那股熱氣中的辣味去掉，可以擠一點檸檬 擠一點檸檬汁，瞬間就能把熱氣去掉。

Fresh lemon juice Spice up your drinks for a Mexican twist at a dash of hot chili sauce to beer or using cocktails give you drink a very different sort of killers.

新鮮檸檬汁為你的飲料加點料，讓你的飲料有墨西哥風味，在一抹熱辣椒醬到啤酒或使用雞尾酒給你喝一種非常不同的殺手。

They can really add a new dimension to the style of cooking.

它們真的可以為烹飪風格增添新的元素。

But the real trick is finding that balance of flavors that really suits you because that's the most important.

但真正的訣竅是找到真正適合自己的口味平衡，因為這才是最重要的。

So this is the most amazing sirloin you can see.

所以這是你能看到的最神奇的西冷。

它的大理石對我來說是那樣的美妙。

The secret behind this is cooking it quickly.

Season two steaks generously so I'm Pepper.

大方地調兩塊牛排，所以我是辣椒。

Take the salon out of the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature.

在你想烹飪前20分鐘，從冰箱中取出沙龍，使其達到室溫。

They cook more evenly, but more importantly, you can actually season right inside the steak, this little bit of fat down here season that as well, because that is what we want to roast and get that really nice rendered olive oil in a tablespoon roll that round as it starts to smoke in with the stakes into the pen on layaway again into the pan on layaway.

它們煮得更均勻，但更重要的是，你其實可以在牛排裡面調味，這一點點的脂肪在這裡調味，以及，因為這是我們要烤，並得到真正的好的渲染橄欖油在一湯匙滾，圓，因為它開始在與樁煙入筆上躺下再次入鍋上躺下。

If you don't hear that noise the minute those stakes hit the pan don't put them in.

如果你沒有聽到那些木樁打到鍋裡的那一刻的聲音，就不要把它們放進去。

So the secret now is getting that color on the steak, turning it once and once only on cooking it for 2.5 minutes each side.

所以現在的祕訣就是讓牛排上的顏色，每面煮2.5分鐘的時候翻一次面，只翻一次。

What I wanna do is to get that bit of fat rendered.

我想做的是把那點脂肪渲染出來。

Just hold steak down like that, and that starts to melt the fat, which makes it so much more tender.

就這樣按住牛排，這樣就開始融化脂肪，讓它變得更嫩。

There should be no white fat left anywhere.

任何地方都不應該留下白胖子。

Tell them over really important to have that stake up to room temperature before you start cooking it.

告訴他們過來真的很重要，在你開始烹飪之前，要把那個木樁升到室溫。

So the inside is nice and warm, so he spends less time in the pan on more time, cooling down really important.

所以裡面很好，很暖和，所以他在鍋裡花的時間少就多，降溫真的很重要。

Now two fingers touch it goes in, says rare.

現在兩個手指頭一碰就進去了，說難得。

I'm happy from the rare because by the time I let them rest, we're gonna go back to medium rare or continue cooking out onto a plate and let them rest on.

我很高興從生的，因為當我讓他們休息的時候，我們會回到中熟的，或者繼續烹飪出到一個板子上，讓他們休息。

Take the seeds out of a chili to reduce the heat by rubbing it in your hands on tapping until the seeds fall out.

把辣椒的種子拿出來，用手在拍打時摩擦，直到種子掉出來，就可以降低熱量。

Cut in half on, just chop it, then garlic and chili works brilliantly.

對半切開，切碎就好，然後大蒜和辣椒效果極佳。

在地獄裡非常非常快地蹦出來。

Now we've got the heat in there from the chili that richness from the garlic.

現在我們已經得到了辣椒的熱量... ...還有大蒜的濃郁。

This is where it starts to have that nice, sweet sour effect.

這時開始有了那種很好的酸甜效果。

Fish sauce, Fresh lime things is a simple fresh chili dressing on.

魚醬、鮮石灰東西是一種簡單的鮮辣椒醬上。

It was something I fell in love with in Vietnam on Cambodia, because it was just so easy.

這是我在越南高棉上愛上的東西，因為它實在是太容易了。

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戈登-拉姆斯的辣椒指南 - 戈登-拉姆斯 (Gordon Ramsay's Guide To Chili | Gordon Ramsay)

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