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  • Lovely people, we are going to celebrate the creation of the perfect roast potato, it's

    親愛的各位,我們今天要來製作美味的烤馬鈴薯

  • not just potato, it's the perfect roast potato. And if you think I'm going mad, it's because

    這不只是馬鈴薯,是美味的烤馬鈴薯,如果你覺得我有點瘋狂,那是因為

  • I'm mad for roast potatoes, crispy outside and fluffy inside. We're gonna do it 3 ways goose

    我太愛烤馬鈴薯了!外酥脆內鬆軟,我們要用三種方式來做

  • fat potatoes, butter clementines, rosemary garlic and extra virgin olive oil, the maris piper is

    鵝油馬鈴薯,橘醬,迷迭香大蒜,還有特級冷壓橄欖油,maris piper(馬鈴薯的品種之一)

  • an incredible incredible potato fluffy and starchy-peeling the potatoes, you don't need to see that.

    質地非常非常的鬆軟,滑順,現在我要

  • I've got them parboiling in here in salted boiling water, they're kind of that

    把它們放進加了鹽巴的滾水中,弄成半熟,它們的大小蠻一致的

  • size, cook them for about 10 minutes. The best roast potatoes I've ever made have come from

    煮十分鐘,我做過最讚的烤馬鈴薯是有一次

  • a time when I almost felt I'd overcooked them and created mashed potato. Ok so you need

    我以為我煮太久了,結果把他們變成馬鈴薯泥。所以大家一定要

  • to tread that line very very very carefully. So I can see they're just kind of thinking

    很注意時間的掌握。我知道這些馬鈴薯快要

  • about breaking up. Pour it into the colander. This steaming part here now is also incredibly

    破了。放進濾器裡。現在要蒸煮,整個過程也是非常

  • incredibly important, it's starting to get starchy see it go kind of fluffy and white

    非常的重要,因為馬鈴薯會變的鬆軟、綿密、白皙

  • and little kind of flecks and flakes of broken bits of potato. These are the things that are

    馬鈴薯外面會跑出一些些斑點、缺口。這些缺口將讓你的

  • gonna give you crispy bits, and we love crispy bits! And a crispy outside, ok really really

    馬鈴薯變得酥脆,大家都愛酥脆的外皮。好的現在很重要

  • important. In tray number one, cold press extra virgin olive oil 3 tablespoons low in saturated

    第一個烤盤,放上三茶匙低飽和脂肪的特級冷壓橄欖油

  • fats, so we love that. We're gonna move on butter and oil. Oil half as much and then a nice knob

    我們會超愛這個。現在要用奶油和油。一半的油,再來一小球

  • of butter. Butter's gonna give you incredible flavour and a lovely sweetness but also a

    奶油。奶油會給你超讚的香氣和甜味,再來

  • strong contender for gorgeousness is goose fat. You can get it in all supermarkets. 3-4

    帶來頂級美味的是鵝油,你可以從任何超市買到。三到四

  • tablespoons in there, you're gonna get a richer flavour could be pork fat, could be beef tallow

    茶匙就好了,如果用豬油,你可以得到更豐厚的口感。牛油也可以

  • I love all of them. But I generally sway to butter and olive oil, but at Christmas I kind

    這些我都很喜歡,可是我通常用奶油和橄欖油。但是聖誕節我比較喜歡

  • of go for the goose fat because it's so good. A little secret ingredient that I do a swig

    用鵝油,因為這真的很好吃。另外一個祕密材料是,我會放入一大匙

  • tablespoon of red wine vinegar, it will disappear and what's left is a really subtle kind of

    的紅酒醋。烘烤後,酸味會不見,會剩下微妙的

  • tang that just helps make the perfect roast potato then herbs, so let's go to the olive

    香味,讓烤馬鈴薯增添草本香氣。現在我們放入橄欖油

  • oil here, getting some lovely rosemary put it under a hot tap, if you put it under a

    準備一些迷迭香,直接撕成小段。直接撕成小段

  • hot tap, it just wakes up the natural oils in the rosemary, so rosemary goes in and of

    可以喚醒迷迭香內部的油脂,現在把迷迭香丟進去。那麼現在是

  • course best friends with garlic leave the skin on. The skin will protect the garlic and

    他最棒的朋友大蒜,不要把皮剝掉,皮會保護大蒜然後

  • it will release the garlic-ness very gently the whole bulb of garlic. Trust me guys. Then

    讓蒜味溫柔的釋放出來,整顆大蒜放進去,各位,相信我,接下來

  • we're gonna go to the olive oil and butter sage is a classic beautiful beautiful fragrant

    我們來看橄欖油和奶油的盤子,鼠尾草是經典的香料

  • herb that goes in, and then we've got clementine you could use any citrus fruit but at Christmas

    把它丟進去,現在可以加入橘醬,你可以用任何柑橘類水果,不過聖誕節

  • a clementine is particularly good just the zest, that will make a difference, it's gonna

    最好吃的就是橘醬,他會增添風味

  • be really really good, last but not least goose fat just go brave on bay leaves dry

    絕對會超級讚,最後,把鵝油直接留在盤子上,一整塊放著

  • ones are ok fresh amazing 4-5-6 and then go in with some thyme, we're gonna hit these up

    沒有關係。來四五六,放進一些百里香,我們接下來要

  • with some salt and pepper olive oil over the garlic clementine butter oil oil and sage

    放入一點鹽巴和胡椒。橄欖油撒在大蒜上,迷迭香、奶油、油和鼠尾草

  • and bay thyme and goose fat delicious. Now back over here while these little bad boys

    百里香和鵝油,很好,很美味了。現在回到這裡,這些小壞蛋

  • are steaming hot, right? We need to chuff them up scratching and scraping the edge, chuffing

    正熱得發燙,我們需要翻滾他們,讓他們的邊緣被磨擦和刮,翻滾吧!

  • alright I've made it up. Ok look what I'm doing look. What I'm doing woohoo! See how I've beaten

    讓他從底部滾上來,快看我怎麼做的,嗚呼!快看!現在看到我怎麼「教訓」

  • that up alright? That's good, so we're gonna go in and while they're hot just mix up all

    他們了吧?這是很好的,因為他們還很燙,所以

  • of these absolutely gorgeous, so I'm gonna cook these in and oven at about 180 degrees

    只要這樣他們就會變的美味,我現在要把它們放進烤箱,設定180度

  • 190, which is about 350 Fahrenheit over the period of about 50 minutes, maybe an hour. They're

    190也可以,大概是350華氏溫度,烤五十分鐘到一個小時

  • gonna get gorgeous and golden and crispy, but after about 40 minutes, I wanna show you the

    他們就會香氣四溢、金黃酥脆,四十分鐘後我會告訴大家

  • last little tip to make them incredible. Take the tray out of the oven after the 40 minutes

    最後一個小撇步,讓他們更好吃。四十分鐘後把烤盤拿出烤箱

  • place a potato masher on top and then just let it pop and let the lovely starchy inside

    把馬鈴薯搗碎器放在上面,輕輕往下壓,讓鬆軟的內部

  • just poof out and then create a flatter surface area on the bottom and the top. Just do that

    跑一點出來,讓表面和底部變得平整,只要

  • around the whole tray and then pop it back in for another 10 minutes. Hear the sizzles,

    在整個烤盤上這樣做,然後放回烤箱再烤十分鐘,聽到叮叮聲

  • have a little shake up, you can see and you can hear there is crispy perfection in the

    稍微搖晃一下,你可以看到,也可以聽見它酥脆的聲響充滿房子

  • house, goose fat potatoes the butter the potatoes with the clementine. The smell in this room

    鵝油馬鈴薯,馬鈴薯佐橘醬,這個香味

  • is off the chart; and last but not least, the rosemary garlic and extra virgin olive oil

    簡直爆表。最後是迷迭香大蒜和特級冷壓橄欖油

  • crispy fluffy perfect tangy little gorgeous roast potatoes, so obviously roast potatoes

    小巧酥脆鬆軟香氣撲鼻的好吃烤馬鈴薯,烤馬鈴薯只會是

  • are only one part of the meal, if you wanna look at the other parts of the meal the gravy

    餐點的一部份,如果你想看其他配菜,肉汁

  • the meat different veggie options. Click the link we've got loads of wonderful recipes

    肉、不同的蔬菜,點下列連結,我們有列出很多很棒的食譜

  • on jamieoliver.com and on Food Tube that celebrate all things that go with roast potatoes, but

    在jamieoliver.com還有Food Tube,可以和烤馬鈴薯搭配

  • let's be honest guys everything in the world goes with roast potatoes. I know you feel the

    但老實說,這世界上所有的東西都可以和烤馬鈴薯搭配!我知道你也這麼覺得

  • same way as I do. Ah crispy and fluffy, yeah baby, just give me a little bit of peace. Can

    酥脆鬆軟,噢!讓我安靜一下

  • I just have a little moment on my own? Go on off you go.

    享受這美好的時刻,離開一下,好嗎?

Lovely people, we are going to celebrate the creation of the perfect roast potato, it's

親愛的各位,我們今天要來製作美味的烤馬鈴薯

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