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  • You've never heard of sandwich day

    你沒聽過三明治節嗎?

  • Why it's the most wonderful day of all. Once a year the Teamsters go to this Italian sandwich shop in Brooklyn

    這可是世界上最美妙的一天。每年在三明治節,卡車司機們會去這家在布魯克林區的義大利三明治店

  • No one knows what it's called or where it is. It's a Teamster secret, but they buy us these sandwiches

    沒有人知道那家店叫什麼或在哪裡。這是卡車司機間的秘密,但他們買這些三明治給我們吃

  • Oh such sandwiches, and the dipping sauce. Oh joy!

    喔,這些三明治,和它的沾醬。真是太美味了!

  • God Bless us! Everyone!

    上帝祝福我們!每個人!

  • Hey, what's up guys welcome back to Binging with Babish

    嗨,大家好,歡迎回到 Binging with Babish

  • For this week, we're taking a look at the Teamsters sandwich from 30 Rock

    這週我們將來看看《超級製作人》裡的卡車司機三明治

  • Which has been rumored to be a fresh roast beef

    據傳言是霍博肯的費歐瑞餐廳,有新鮮的烤牛肉

  • roasted red peppers and mozzarella sandwich from Fiore's in Hoboken

    火烤紅椒和莫札瑞拉起司

  • Which means we've got to start by roasting us some beef

    這表示我們得先從烤牛肉開始

  • Since the dipping sauce in this case made from drippings

    由於這次以烤肉汁做成的沾醬

  • is so essential to the success of the sandwich

    對這個三明治的成功來說是如此地重要

  • I've decided to go with a standing rib roast

    我決定要做烤牛肋骨

  • Which I'm going to prep by removing from the bones

    而我將從移除骨頭開始做準備

  • This is gonna make it easier to carve later on

    這樣之後切肉會比較容易

  • And now for both appearances and flavor absorption we're going to score the beef

    現在,為了美觀和較好吸收醬汁,我們會先在肉上畫紋路

  • Simply make shallow cuts in a diamond pattern across the top fat cap of the roast

    簡單地在肉塊上方的脂肪部分畫上淺淺的菱形花樣刻痕

  • And now we've got to rub some steakhouse spices into it

    現在我們要將一些牛排調味抹進肉裡

  • We're going to grind together some dried rosemary and thyme

    我們先把一些乾的迷迭香及百里香一起磨碎

  • Normally we'd want to use fresh herbs

    一般來說我們會希望用新鮮的香草

  • But we're trying to emulate cold cuts here

    但我們這裡是要試著模擬冷切肉的風味

  • so go with the dried stuff and add some salt or freshly ground pepper

    所以使用乾燥的材料並加一些鹽或現磨的胡椒

  • You could also optionally add some garlic powder and onion powder

    你也可以選擇加些大蒜粉和洋蔥粉

  • but either way mix the whole thing together

    但無論如何最後都將所有東西拌在一起

  • and then start to rub it into your roast

    並將其抹進你的烤肉裡

  • Wear some black nitrile gloves to look cooler

    戴上黑色的丁腈橡膠手套看起來酷一點

  • You can find these on Amazon or in any tattoo shop

    你可以在亞馬遜或任何刺青店找到這種手套

  • and evenly spread the spice mixture over all surfaces of your roast

    並均勻地將香料灑在烤肉的表面

  • Even using the roast itself to mop up spices

    甚至是用烤肉本身去抹那些香料

  • Now under any other circumstance,

    在其他情況下

  • I would ask you to put this in the fridge for 24 hours to prevent a juice loss

    我會叫你將烤肉放入冰箱 24 小時以避免肉汁流失

  • But in this case, we actually want to encourage a little bit of moisture loss

    但這個烤肉,我們希望促使些許的水分流失

  • We'll get back to that later

    我們晚點會再講到那個

  • For now we're tying to roast back to the bones

    現在我們要將烤肉跟剛切下的骨頭綁回一塊

  • The bones are going to serve as a sort of all-natural roasting rack

    骨頭的部分將被當成一種全天然的烤肉架

  • and there we go

    好了

  • We got ourselves some real prime rib in the making

    我們完成了真正的上等肋條

  • Now, about that moisture loss

    現在,關於水分流失的部分

  • We want to encourage a little bit drippings to come out of this thing

    我們想要促使一些肉汁從烤肉中出來

  • because we want to make a sauce out of them

    因為我們想用這些肉汁做沾醬

  • so we're preheating our oven to 500°F

    預熱烤箱至華氏 500 度 (攝氏 260 度)

  • rubbing the roast down with a little bit of olive oil

    將烤肉抹上一點橄欖油

  • and inserting a temperature probe into the thickest part of the roast

    並將溫度探測器插入烤肉最厚的地方

  • Placing in the preheated oven for at least 25 minutes

    將烤肉放進預熱的烤箱至少 25 分鐘

  • then cranking the temperature down to 300°F

    然後將溫度調降至華氏 300 度 (攝氏 150 度)

  • and continuing to cook until it reaches 115°F internally

    並持續烤至內部溫度達到華氏 115 度 (攝氏 46 度)

  • This is going to ensure that the roast develops a dark crust

    這是為了確保烤肉形成深色脆皮

  • and also that it leaves some delicious drippings in the bottom of the pan

    而這也留下一些美味的肉汁在烤盤底部

  • Extradite your roast from the pan

    將你的烤肉移出烤盤

  • cover with tinfoil

    蓋上鋁箔紙

  • and let rest while we make a sauce out of what remains

    並在我們用剩下的肉汁做沾醬時先將其放置一旁

  • We get a little bit too much fat in the bottom of this pan.

    我們烤盤的底部有太多脂肪了

  • so we're going to pour off about half of it

    所以我們將倒出大概一半的量

  • we want to leave about a quarter of a cup

    留下大概四分之一杯

  • to a third of a cup in the bottom of the pan

    到三分之一杯的量在烤盤底部

  • and place it over medium-high heat

    並將烤盤置於中高溫的火上

  • Adding a rounded tablespoon of all-purpose flour, once it starts to sizzle

    加進滿滿一大湯匙涼的中筋麵粉,當它開始發出嘶嘶聲時

  • Whisk constantly for two to three minutes

    持續地攪拌二至三分鐘

  • until the raw flour smell cooks off

    直到生麵粉聞起來熟透

  • and you're left with a sort of toasted roux

    然後剩下來這種類似烤過的炒麵糊

  • and then add 32 ounces of high-quality beef stock

    加入 32 盎司高品質的牛肉高湯

  • Emphasis on high quality

    我再次強調是高品質

  • We're trying to emulate the drippings

    我們在試著模擬

  • that come off huge joints of beef in a commercial preparation situation

    店家前置作業的情形,也就是從一大塊牛肉中滴出來的肉汁

  • Whisk frequently and boil down to your desired consistency

    頻繁地攪拌直到收汁到你想要的濃稠度

  • I want like a really really thin gravy

    我想要那種非常非常稀的肉汁

  • and of course we are seasoning to taste with salt and pepper

    而當然我們會以鹽和胡椒來調味

  • Meanwhile, 15 minutes later, our roast has elevated to

    與此同時,我們的烤肉在十五分鐘後內部升高到

  • 130°F internally aka perfect medium-rare

    華氏 130 度,也就是完美的三分熟

  • so instead of having to hack it off the bones

    不需要將烤肉從骨頭上切下

  • we can just lift it off of our bone rack

    我們只要將烤肉從骨頭架上提起就行了

  • and we are more immediately rewarded with rosy completion

    而我們馬上就得到玫瑰色的完成品

  • It's okay to stare

    來,盯著看沒關係

  • We can try and make sandwiches out of this

    我們可以試著用這個烤肉來做三明治

  • but it's so soft that we're gonna have a hard time making very thin slices

    但它實在是太軟了,很難切出非常薄的肉片

  • So, I'm going to chill this guy overnight

    所以,我將把這傢伙放置隔夜

  • mostly so I have an excuse to eat

    其實是我想吃

  • a big, gory, hunk of prime rib

    一大塊沾著血水的上等牛肋排的藉口

  • Also, so I have time to head out to the actual Fiore's in Hoboken, New Jersey

    也是因為這樣我才有時間去真正在紐澤西州霍博肯區的費歐瑞餐廳

  • and retrieve the actual elements from which this sandwich is birthed.

    並取回那些孕育出這個三明治的真正元素

  • Sorry that sounded more appetizing in my head

    抱歉,這句話在我腦海中是更能引起食慾的

  • but now we can be truly deeply accurate in the recreation of this sandwich

    現在我們可以真正深刻且精確地再現這個三明治

  • First, we have Fiore's own in-house sandwich loaves

    首先,我們有了費歐瑞餐廳自製的三明治麵包

  • Which I would just say are short baguettes

    我只能說是一般的短棍法國麵包

  • Into which we're going to stuff a whole bunch of high-quality Mozzarella

    在麵包中放入一大堆高品質的莫札瑞拉起司

  • some roasted red peppers

    一些烤過的紅椒

  • which have been marinated with a metric ton of crushed garlic

    這些紅椒先前已經用一大堆的碎蒜醃過

  • and Fiore's own roast beef

    和費歐瑞自己的烤牛肉

  • Which I'm reheating in their gravy

    我正將這些烤牛肉用他們自身的肉汁加熱

  • Which I'm going to stack high on this surprisingly slim sandwich loaf

    我將把這些肉高高堆疊在這個意外地薄的麵包上

  • Then we just got to cut the whole thing in half

    然後我們只需要將它整個切成一半

  • to get a proper cross-section

    得到了一個完整的截面

  • which we haven't had in a long time on this show

    也是我們節目很久沒看到的完整截面

  • Ah, that feels good

    噢,感覺真爽

  • And then of course we need a bowl of piping hot beef drippings

    然後當然我們需要一碗滾燙的烤牛肉汁

  • or as they're called on the show, dipping sauce

    或如《超級製作人》中所稱「沾醬」

  • Into which we can repeatedly deposit and retrieve

    我們可以重複的用我們咬過的三明治

  • the bitten end of our sandwich

    沾取醬汁

  • and I gotta say

    我必須說

  • this is a really really really good roast beef sandwich

    這是個非常非常非常美味的烤牛肉三明治

  • a clean plate club member for sure

    絕對是完食俱樂部的一員

  • I don't know if my beef is gonna be able to hang

    我不知道我的三明治能不能與之媲美

  • but I'm damn sure gonna try

    但我絕對是要試一試的

  • Now that our roast is chilled out

    現在我現在我們的烤肉冷卻過後

  • it slices much easier into nice thin sandwich appropriate slices

    切下適合三明治的薄肉片也容易了許多

  • and then we've just got to imitate the roasted red peppers

    然後我們就只需要模仿烤紅椒

  • So we're just gonna take some jarred roasted red peppers

    我們只需拿出一些瓶裝的烤紅椒

  • and combine it with two or three massive cloves of crushed garlic

    並將之與二到三瓣碎蒜放在一起

  • They do not skimp on the garlic

    他們不吝嗇於大蒜

  • and neither should you

    而你也不需要吝嗇

  • We're also gonna add a little splash of olive oil

    我們也將灑一些橄欖油

  • and season lightly with kosher salt

    並以少量猶太鹽調味

  • Mix them together. Ideally, let them sit for 24 hours in the fridge

    將他們混合在一起。最好能讓他們在冰箱放置 24 小時

  • or just serve them up

    或直接端上餐桌

  • if, like me, you're excited to see

    如果,你們像我一樣想知道

  • if your sandwich can hang out with the big boys

    你的三明治是否能與那些厲害的三明治匹敵

  • Layer up your cheese and peppers the same way

    以同樣的方式層層疊上你的起司和紅椒

  • Reheat your gravy from last night in a small saucepan

    用小的燉鍋重新加熱你昨晚的肉汁

  • and one savory slice at a time

    並將美味的牛肉片一次一片

  • dip your beef into the boiling gravy

    浸入沸騰的肉汁中

  • Has a more beautiful sentence ever been said?

    有比這更美妙的一句話嗎?

  • This might not be exactly how they make it at Fiore's

    這也許跟費歐瑞餐廳製作三明治的方式不盡相同

  • but it's emulating that sort of freshly roasted beef

    但它是在模擬餐聽那種新鮮現烤的牛肉

  • that we have a hard time recreating at home without a deli slicer

    如果家裡沒有切片機,很難重現那種烤肉

  • Anyway, this sandwich is looking pretty exactly the same as the genuine article

    總之,這個三明治跟原版的三明治看起來幾乎一樣

  • Let's see how it tastes

    讓我們來看看它嚐起來如何

  • I got to say really really good as well

    我必須說也非常非常地好吃

  • The beauty of making this at home is that

    在家裡做這個三明治的美妙之處在於

  • you can control the consistency of your gravy

    你可以控制肉汁的濃稠度

  • you can choose whatever cut of beef you want to roast

    你可以選擇任何牛肉部位來烤

  • you can decide your own flavors and textures

    你可以決定你想要的風味跟口感

  • and you can enjoy it all off camera

    你也可以在拍攝完後好好享用它

You've never heard of sandwich day

你沒聽過三明治節嗎?

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