Name: 炫耀你的技能的食譜 | 第二部分 | 戈登-拉姆塞 (Recipes To Show Off Your Skills | Part Two | Gordon Ramsay)
Uploaded: 2022-12-08T17:00:42.000Z
Duration: 14 min 51 s

we're hoping to wow the family with an amazing quick fig jam crostini with creamy burrata and a hearty main of beef cheek Ragu with papa deli beef cheeks.

我們希望用令人驚歎的快速無花果果醬脆皮和奶油乳酪，以及豐盛的主食牛頰肉和papa deli牛頰肉來讓家人驚歎。

Just think the size of your little cheeks.

Yeah, imagine the size of a cow with them and the cheek is right underneath here.

是的，想象一下，有了它們就有了牛的大小，臉頰就在這裡的下面。

Yeah, I want you to give them a really nice season with salt pepper on there please.

是的，我要你用鹽和胡椒粉給它們做一個非常好的調味品，謝謝。

So beef cheeks, very cheap cut that takes sort of a long time to cook but give it a bit of love, let it cook in the oven.

是以，牛頰，非常便宜的切面，需要有點長的時間來煮，但給它一點愛，讓它在烤箱裡煮。

It comes out like a dream, a little touch of all in the pan.

它出來的時候就像一個夢，在鍋裡輕輕一碰就可以了。

What do you want to do is get them really nicely colored?

你想做的是讓他們真的很好地著色？

See what that is sitting at the dock of the beach baby beach and then I want the onion chunky.

看看那是什麼，坐在沙灘寶貝的碼頭上，然後我想吃洋蔥的大塊。

So you go down down down and then again there and there.

是以，你往下走，往下走，然後再往那裡走，再往那裡走。

So it doesn't overcook so really good color on the cheeks like that.

所以它不會煮過頭，所以在臉頰上的顏色真的很好。

So how do you cook these restaurants if they take so long they go in the oven literally half past six o'clock in the morning, 3.5 4 hours ready for lunch and the longer you leave them in their juices and the cooking liquor.

那麼，你是如何烹飪這些餐廳的，如果他們需要這麼長的時間，他們會在早上六點半進入烤箱，3.5-4個小時準備吃午餐，你把他們放在他們的汁液和烹飪液中的時間越長。

Get those onions and that garlic really nicely colored.

讓那些洋蔥和大蒜真正很好地上色。

Put the cheeks back in, please write red wine in.

把臉頰放回去，請把紅酒寫進去。

And the red wine is going to deglaze the pan.

So the glaze will basically sort of rinse all that flavor off the bottom of the pan.

是以，釉料基本上會把所有這些味道從鍋底沖洗掉。

Okay, because that's going to make the most amazing sauce.

好的，因為這將成為最令人驚歎的醬汁。

Now you could use tomato puree, chopped can, tomatoes will make a much better sauce.

現在你可以使用西紅柿泥，切碎的罐頭，西紅柿會做出一個更好的醬。

So the secret braising is having little of the meat exposed and 90% of it submerged.

是以，紅燒的祕訣是讓少量的肉暴露在外，90%的肉被浸沒。

See them there, little crocodile heads popping up out of the water.

看到他們在那裡，小鱷魚的頭從水中冒出來。

Turn the gas off and leave the lid just off at the end there.

關掉煤氣，把蓋子放在那裡的最後，就可以了。

If we had to cover it completely, the steam hits the top of the lid and all that water comes running back solar still, that's right in the oven.

如果我們不得不完全覆蓋它，蒸汽就會打到蓋子的頂部，所有的水都會跑回來太陽能仍然，那就在烤箱裡。

Good job boom for putting and making one of my absolute favorite italian desserts panna cotta with that quintessentially italian flavoring expresso Start by immersing two leaves of gelatin in cold water and leave to soak into a small saucepan at castor sugar, cream milk sugar and a shot of good strong coffee, gently bring to a simmer and removed from the hob, squeeze out the soaked gelatin leaves and stir into the hot cream until completely dissolved, pour your cream mixture into a jug and fill your molds just short of the rim, rinsing your molds in cold water before filling will make it easier to get your panna cotta out once it's set, Leaving the fridge for at least 2-3 hours or overnight to make your cinnamon hazelnut brittle, pour castor sugar into a pan and cook over medium heat until the sugar melts to a deep golden brown, scattered toasted hazelnuts into the caramel.

好樣的，把我絕對喜歡的意大利甜點之一panna cotta和那種典型的意大利風味快餐開始，把兩片明膠葉浸泡在冷水中，讓它浸泡在一個小鍋裡，加入蓖麻糖、奶油牛奶糖和一杯上好的濃咖啡，輕輕地煮沸，從爐子上移開，擠出浸泡的明膠葉，攪拌到熱奶油裡，直到完全溶解。將你的奶油混合物倒入壺中，填入你的模具，剛好沒過邊緣，在填入前用冷水沖洗你的模具，這樣在你的panna cotta凝固後會更容易拿出來。將肉桂榛子餅乾放在冰箱裡至少2-3小時或過夜，將蓖麻糖倒入鍋中，用中火煮，直到糖融化成深金棕色，將烤過的榛子撒入焦糖中。

Dust with ground cinnamon and leave to set at room temperature when your panna cotta is firm, giving each mold a quick dip into boiling water should ensure a perfect stress free exit onto the plate dressed with a shard of crunchy hazelnut brittle.

灑上肉桂粉，當你的panna cotta結實時，在室溫下靜置，將每個模具在沸水中快速浸泡一下，應確保在盤子裡完美地無壓力地離開，並配上鬆脆的榛子脆片。

沒有什麼能比這更美味優雅的了。

Right Captain Jack, quick run through panna cotta is nearly set beef cheeks cooked.

對了，傑克船長，快速跑過panna cotta的時候，牛臉頰已經快熟了。

We're gonna now do the fig and burrata crostini.

我們現在要做的是無花果和布拉塔乳酪。

Okay to take the figs, we're gonna make a nice slightly spicy fig jam.

好了，拿著無花果，我們要做一個漂亮的略帶辣味的無花果醬。

Take off the tops in half and each half into three sugar.

將頂部摘下一半，每一半抽成三顆糖。

Okay, we're making a jam but we don't want to be too sweet.

好吧，我們要做果醬，但我們不想太甜。

And then these little babies, what are they?

然後這些小嬰兒，他們是什麼？

You driving like that So intensifies the flavor.

你開車時喜歡這樣，所以加強了味道。

Really important to count how many put in there.

真的很重要，要數一數有多少放進去。

So they're just there for flavor and then take them out.

所以它們只是為了調味而存在，然後把它們拿出來。

So when I hear of jam, I don't think of caramel.

所以當我聽到果醬時，我不會想到焦糖。

No, but this is a very fast jam caramel starting to color.

沒有，但這是一個非常快速的果醬焦糖開始上色。

I want you very carefully drop the figs in there.

我要你非常小心地把無花果放入其中。

So the juice out the figs, it's starting to break down the caramel.

是以，無花果的汁液出來了，它開始分解焦糖了。

Leave that cooking for three or four minutes now let's slice out in italian crostini means little bits of toast but it can be made out of leftover baguette sourdough or any crusty open textured bread.

讓它煮上三四分鐘，現在讓我們切出意大利語中的crostini，意思是小塊的吐司，但它可以用剩下的法棍酸麵包或任何有皮的開放紋理的麵包製作。

We're staying authentically italian with Chipata, season them and then drizzle a little touch of olive oil on there, both sides.

我們要用奇帕塔保持正宗的意大利風味，對它們進行調味，然後在兩面都淋上一點橄欖油。

Really important because we're gonna grill the bread, push it down.

真的很重要，因為我們要烤麵包，把它推下去。

It's a lovely take it off with the Chipata toasted.

用奇帕塔烘烤的時候，它是一個可愛的拿掉。

We need to carefully extract the star and these pods from our piping hot fig jam.

我們需要從滾燙的無花果醬中小心翼翼地提取星星和這些豆莢。

Right, Jack, we've got one little bugger to five.

好了，傑克，我們有一個小傢伙到五個。

Right now we've got the green light to crush the skin's disintegrated in that caramel.

現在，我們已經得到了綠燈，可以在那個焦糖中壓碎皮膚的瓦解。

While Jack carefully spreads the Christine e with our hot fig jam, I can unveil the last element to our starter.

當傑克小心翼翼地把克莉絲汀e和我們的熱無花果醬鋪在一起時，我可以揭開我們的開胃菜的最後一個元素。

We need to season them lightly drizzle over a little olive oil and dust them with lemon zest.

我們需要對它們進行調味，輕輕滴上一點橄欖油，並撒上檸檬皮。

You can imagine that sat there and you test all that off and you stick it on top of that.

你可以想象，坐在那裡，你把所有這些都測試掉，然後把它貼在上面。

Mm back to the main course to match our hearty beef cheeks.

嗯，回到主菜，以配合我們豐盛的牛臉頰。

Rule number one when cooking pasta salting first.

烹飪意大利麵的第一條規則是先用鹽。

Salting first good olive oil in pastor in, twist it around so you don't break it, bring that back up the ball, It's gonna take that through for four minutes flat leaf parsley, scrunch it up for me and chop it.

先用鹽醃製好橄欖油，把它扭一扭，這樣就不會把它弄壞，再把它帶回去，它要經過四分鐘的時間，平葉歐芹，為我抓緊它，然後切碎它。

Now wait to see these beef cheeks beauties.

現在等著看這些牛肉頰的美女吧。

You just dribbled on your jumper, joking.

你剛剛在你的跳線上運球，開玩笑。

Right, drain the pasta, salt, pepper, pasta, little drizzle of olive oil.

對了，瀝乾麵條，鹽，胡椒，麵條，少許橄欖油。

I want you to put your fresh parsley nicely chopped, nicely chopped.

我要你把你的新鮮歐芹很好地切碎，很好地切碎。

Okay, You take a little ladle of the juice, put that at the bottom and you cook pasta on top of that sauce.

好的，你拿一小勺汁液，把它放在底部，然後你在醬汁上煮意大利麵。

Oh my gosh, your sisters are gonna love you even more now.

哦，我的天哪，你的姐妹們現在會更愛你。

You know what about when you cook this for your girlfriend?

你知道當你為你的女朋友做這個的時候呢？

One day, just tell her where you got the recipe from.

有一天，只要告訴她你的食譜是從哪裡來的。

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