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  • I'm James Briscione, director of culinary research here

    我是 James Briscione,我是紐約烹飪學校的

  • at the Institute of Culinary Education.

    烹飪研究主任

  • Today, we're going to make your Big Mac meal fancy.

    今天,我們要來讓你的大麥克變身

  • So we're going to start things off here with a little

    那麼首先,我們先來弄一些

  • French fry mousse.

    薯條慕斯

  • We took our large French fries,

    我們用了一份大薯

  • blended them with a little bit of hot milk,

    和一些熱牛奶一起攪拌

  • which makes this beautiful, creamy, potato puree,

    就會做出這濃郁綿密的馬鈴薯泥

  • and we're going to load that into

    接著把它倒入這個

  • the whipping canister here.

    鮮奶油罐中

  • That's going to create a beautiful, silky, potato mousse.

    這樣就能做出綿密的馬鈴薯慕斯

  • Alright, so that's potato mousse.

    馬鈴薯慕斯好了

  • Now, ketchup caviar.

    接著要做番茄魚子醬

  • I love ketchup in my burger.

    我喜歡在我的漢堡裡加番茄醬

  • Ketchup can look a whole lot better.

    番茄醬的外觀可以更上層樓

  • We're going to start here with just a bit of water and agar.

    我們首先準備一點水和洋菜粉

  • We're going to take that and whisk it into the water.

    把洋菜粉混入水中

  • The reason we like agar instead of gelatin

    比起明膠,我們比較喜歡洋菜粉

  • is that because it will stay gelled at warm temperatures,

    因為洋菜粉遇到高溫能夠保持凝固

  • where gelatin is going to dissolve really quickly.

    而明膠會很快地融化

  • So the agar and water mixture has come to a boil.

    現在這個水和洋菜粉滾了

  • Now we just turn that down

    現在只要把火調小

  • and add our ketchup.

    然後加入番茄醬

  • Let that ketchup and agar cook together for just a moment.

    再把加入蕃茄醬的混合物煮一下下

  • So agar and ketchup mixture in the squeeze bottle.

    把洋菜粉和蕃茄醬的混合物倒進醬料罐內

  • This is where things get fun.

    接下來的步驟超好玩的

  • We've got a bath of cold oil.

    這裡有一大碗冷油

  • So this is oil that's been in the freezer

    這個油已經放進冷凍庫好一段時間了

  • and is now sitting over ice,

    下面墊著冰塊

  • so it's super, super cold.

    所以溫度非常、非常低

  • So we take our hot ketchup-agar mixture,

    把這個熱的洋菜番茄醬混合物

  • and we're going to drop it into ice cold oil.

    低進冷油裡

  • So if we add it drop by drop,

    所以如果一滴一滴加進油裡

  • we're going to get perfect little pearls of ketchup.

    就能做出一顆顆完美的番茄醬珠子

  • Really cool little trick,

    很棒的小技巧

  • you can do this with any kind of liquid,

    你可以運用在任何液體上

  • fruit juices, and really anything you want.

    像是果汁,和任何液體,其實

  • Now we just scoop these guys up

    現在把它們撈出來

  • and drop them into a little water to rinse,

    倒進水中清洗,

  • there it is, ketchup caviar.

    番茄魚子醬就好了

  • I think we're ready to plate.

    我覺得可以擺盤了

  • So here we go.

    所以來開始吧

  • We got our Big Mac,

    這裡有一個大麥克,

  • went ahead and grabbed a plate

    我也拿了一盤

  • of just some extra, kind of typical burger toppings,

    漢堡裡通常會出現的東西,

  • pickles, lettuce, tomato, onion.

    醃黃瓜、生菜、番茄、洋蔥

  • We got our mustard and ketchup.

    這裡有芥末醬和蕃茄醬

  • We're ready to go.

    可以來擺盤了

  • We're actually going to start here

    首先,先加上一些番茄醬

  • with a little bit of ketchup and a little bit of mustard.

    和一些芥末醬在盤子上

  • You know you need that on your burger

    你會需要在漢堡上加這些醬料的

  • right next to each other.

    兩種醬料並在一起

  • And then, I'm going to take a paintbrush and just

    接著,拿一把刷子,直接

  • run that right through.

    刷過盤面

  • Nice little base there.

    很漂亮的基底

  • We've got our

    這個是

  • French fry mousse.

    薯條慕斯

  • Just going to kinda drop a little bit of that

    就稍微一點一點的

  • down around the plate.

    把這個家在盤子上

  • That's going to just kinda set up the frame

    這樣就能襯托

  • for our burger.

    漢堡

  • Now, our Big Mac,

    現在,要處理大麥克

  • take this bad boy apart.

    把漢堡解體

  • I've got one patty with the cheese

    這裡有一塊有起司的肉餅

  • and then another patty.

    還有另一塊

  • So we're going to take those two guys,

    把這兩片疊在一起

  • slice those and just kinda frame them up,

    對切,然後放在剛剛的框內

  • and they're going to rest right here

    放在這裡,

  • between that French fry mousse.

    在兩坨薯條慕斯之間

  • And now we're starting to set up a little bit of

    現在框架出來了,

  • framing and a little movement on the plate.

    盤面上也有一些是覺得動線

  • Bun is going to give us some nice little textures.

    麵包可以做出一些質地上的變化

  • I'm going to take that bun,

    我要將麵包

  • actually tear it into pieces,

    撕成小塊

  • and just drop it right around here.

    然後放在這裡

  • So now we're starting to kinda fill out this plate.

    現在已經開始擺滿盤片了

  • We're getting a good look.

    樣子出來了

  • Tuck that right around there.

    把它塞進這裡

  • Then our little garnishes here.

    接著是裝飾物

  • So we've got our pickles

    準備一些醃黃瓜

  • and just drop some nice pickles right in there,

    直接放在這裡

  • love pickles so we're going with lots of these,

    我喜歡醃黃瓜所以會放很多

  • little bit of onion,

    放一些洋蔥

  • tuck those right in,

    把他們塞進這些地方

  • love these little rings right here.

    洋蔥圈放這裡很棒

  • Now a bit of our tomato,

    接著,一些番茄

  • just cut it up into some small pieces,

    把番茄切成小塊,

  • get some different shapes happening,

    弄出一些不同的形狀

  • so they tuck right in.

    就能擺得很漂亮

  • And then finish it all with some nice fresh lettuce here,

    最後,加一些新鮮的生菜

  • get a nice little shape on that,

    切出一些好看的形狀,

  • just like this.

    像這樣

  • Drop three of those around there.

    把三塊生菜放這裡

  • Looking really good.

    真好看

  • So our burger's plated

    漢堡的擺盤完成了

  • and then we finish it off with my favorite piece,

    最後一個步驟,用我最喜歡的原料

  • that ketchup caviar.

    番茄魚子醬

  • We just grab a little bit of our caviar there,

    直接撈出一些魚子醬

  • and now we're going to drop it right in there.

    然後夾到這些地方

  • And with ketchup caviar, there it is,

    加完了以後,就能看見

  • the Big Mac meal transformed.

    脫胎換骨的大麥克

I'm James Briscione, director of culinary research here

我是 James Briscione,我是紐約烹飪學校的

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    Rachel Kung 發佈於 2018 年 07 月 13 日
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