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  • Pasta. Cream. Bacon.

    意大利麵奶油。培根。

  • Cream?

    奶油?

  • Hi, guys! We're gonna make spaghetti carbonara,

    嗨,夥計們!我們要做碳烤意大利麵條。

  • a classic Italian dish pasta.

    一種經典的意大利菜面。

  • Cheese, bacon. What's not to love, right?

    奶酪,培根。有什麼不喜歡的,對吧?

  • But it's really controversial.

    但這真的很有爭議。

  • I want to give you what I think is the most authentic recipe.

    我想把我認為最正宗的配方給你。

  • So first up guys, you only need five ingredients.

    所以首先小夥伴們,你們只需要五種材料。

  • Guanciale.

    Guanciale.

  • This is the cured cheek of pork,

    這就是醃製的豬臉頰。

  • and as you can see, it's all about the fat.

    正如你所看到的,它是所有關於脂肪。

  • It's salted, it's got pepper, it's dried, and it's aged.

    有鹽漬的,有胡椒粉的,有乾的,還有陳年的。

  • Of course, it's similar to smoked bacon,

    當然,這和煙燻臘肉差不多。

  • and you can get some pretty good results, actually,

    而且你可以得到一些很好的結果,其實。

  • but you can see this is quite lean,

    但你可以看到這是很瘦的。

  • so try and get them to not cut off the fat because you need it.

    所以儘量讓他們不要因為你需要脂肪而減少脂肪。

  • Or, there's pancetta.

    或者,還有pancetta。

  • Then most people use parmesan,

    那麼大多數人都用帕爾馬乾酪。

  • but actually, the more classic is pecorino romano.

    但實際上,更經典的是佩科裡諾-羅馬諾。

  • Sheep's cheese, it's crumbly, it's salty.

    綿羊奶酪,它是脆的,它是鹹的。

  • Free-range, organic egg,

    散養的有機雞蛋。

  • pasta,

    麵糰。

  • black pepper,

    黑胡椒。

  • and then, optional, garlic.

    然後,可選的,大蒜。

  • So first up guys, grab the pasta by two hands,

    所以首先各位,用兩隻手抓住麵條。

  • twist it, into the water.

    把它,扭進水裡。

  • By twisting it, it won't stick together.

    擰一下,就不會粘在一起了。

  • Put a tiny amount of salt in this water

    在這水裡放少量的鹽

  • because the cheese and the guanciale is salty.

    因為奶酪和Guanciale是鹹的。

  • This beautiful pasta takes eight minutes to cook.

    這款美麗的麵食只需八分鐘就能煮熟。

  • So I've got my guanciale.

    所以,我已經得到了我的Guanciale。

  • I'm gonna remove the skin and I'm gonna take a nice centimeter slice

    我要把皮去掉,然後切成一釐米長的片子。

  • of the guanciale, roughly chop this

    的關西瓜,粗略地將其切碎

  • to about half centimeter chunks.

    到半釐米左右的小塊。

  • Now, the pan is cold.

    現在,鍋已經涼了。

  • Turn it on to a medium high heat.

    開到中大火。

  • The reason I want it cold is because I want to render the fat out.

    我之所以要冷掉,是因為我想把脂肪呈現出來。

  • The guanciale goes in to the pan,

    關西爾入鍋。

  • and this pan is getting hot.

    而這個鍋越來越熱。

  • Give the garlic a crack, and then put it in the pan.

    把蒜頭敲碎,然後放進鍋裡。

  • As this starts to sizzle, the fat will just pull out some of that perfume from the garlic.

    當這個開始噝噝作響的時候,脂肪就會把大蒜的香味抽出來一些。

  • Then there's the black pepper.

    還有就是黑胡椒。

  • Get your peppercorns in a pestle and mortar.

    把你的胡椒粉放在杵子裡。

  • Crack it.

    破解它。

  • Get a little sieve.

    找個小篩子。

  • This is one of the most important little bits

    這是最重要的一點

  • and no one really does it, okay? Honestly.

    並沒有人真正做到這一點,好嗎?誠實的。

  • This is the outer skin. This is much milder.

    這是外皮。這是更溫和的。

  • What we have here is the inside part of the peppercorn, which is hotter,

    我們這裡的是花椒裡面的部分,比較燙。

  • perfect for a good, hot carbonara.

    完美的好,熱碳烤肉。

  • The guanciale is getting golden.

    關西爾越來越金貴了。

  • Now, let's get on to the eggs.

    現在,讓我們來看看雞蛋。

  • Eggs are really, really delicate,

    雞蛋真的很精緻,真的很精緻。

  • and if you don't treat these right,

    而如果你不正確對待這些。

  • you end up with stir-fried noodles,

    你最終會吃到炒麵。

  • and we don't want that.

    我們不希望這樣。

  • I'm going to take a bowl,

    我要吃一碗。

  • and I'm going to crack the egg straight into there,

    我要把雞蛋直接打進那裡。

  • and I'm just going to add a little pecorino to that,

    我只是要添加一點佩科裡諾。

  • to like 20 grams.

    到像20克。

  • Now, we're time-sensitive, so we're going to have a little whisk up.

    現在,我們的時間很緊張,所以我們要有一個小笤帚。

  • We've got dark guanciale.

    我們有深色的Guanciale.

  • You've got the fat that's come out of it,

    你的脂肪已經出來了。

  • and that's what you want.

    這就是你想要的。

  • You want attitude and colors.

    你要的是態度和顏色。

  • Now, I'm going to remove that garlic,

    現在,我要去掉那些大蒜。

  • turn the heat off,

    關掉暖氣。

  • and you're going to drag the pasta and the water into the pan.

    然後你要把麵條和水拖進鍋裡。

  • Use the water to stop the frying.

    用水來停止煎煮。

  • A bit of water! A bit of water!

    一點點的水!一點點的水!

  • That water and the fat, that's what's gonna emulsify to become a creamy sauce.

    那些水和脂肪,就是要乳化成奶油醬。

  • We're not frying anymore, can you hear that?

    我們不炒了,你能聽到嗎?

  • Quiet; no frying at all.

    安靜;完全沒有油炸的感覺。

  • Only then, can we think about adding our egg.

    只有這樣,我們才能考慮加入我們的雞蛋。

  • As we toss, we add some more liquid.

    我們一邊翻炒,一邊再加一些液體。

  • Ha-ha!

    哈哈!

  • That's the cream.

    那是奶油。

  • You get the cream through the emulsification of the cooking water, and the fat,

    通過烹調水的乳化,和脂肪的乳化,就能得到奶油。

  • and technique,

    和技術。

  • and timing.

    和時機。

  • So as simple as this is, it's technical.

    所以,雖然這個簡單,但它的技術含量很高。

  • Get your friends, your family, get them around the table, glass of wine,

    把你的朋友,你的家人叫來,讓他們圍著桌子,杯酒釋兵權。

  • Look at that, guys, look at that!

    你們看,夥計們,看那個!

  • Carbonara!

    卡邦納拉!

  • And you finish with more pepper.

    最後再加點胡椒粉。

  • Wow!

    哇!

  • I'm so excited.

    我太興奮了。

  • Spaghetti carbonara with a beautiful, little finishing of pecorino.

    碳酸麵條,配上美麗的佩科裡諾小飾物。

  • That is as classic as I can give you guys.

    這就是我所能給你們的經典。

  • From chefs, from nonnas, it's about quality ingredients,

    從大廚到非農,都要講究食材的品質。

  • the guanciale, the pecorino romano,

    枕頭,佩科裡諾羅曼諾。

  • quality eggs,

    優質雞蛋。

  • the pepperthe technique of the pepper,

    椒--椒的技術。

  • a good pasta,

    一個好的麵食。

  • and then the sensitivity of cooking it right.

    然後敏感的烹調它的權利。

  • Come on.

    來吧。

  • There's a little platter for two people,

    有一個小盤子,兩個人吃。

  • and of course, the most important thing,

    當然,最重要的是。

  • when you eat pasta is don't watch it, eat it!

    當你吃意大利麵的時候,不要看它,要吃它!

  • Mmmm.

    嘸。

  • That, my friends, is a thing of joy.

    我的朋友們,這是一件值得高興的事情。

Pasta. Cream. Bacon.

意大利麵奶油。培根。

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B1 中級 中文 英國腔 JamieOliver 脂肪 雞蛋 麵條 胡椒粉 奶油

How to Make Classic Carbonara | Jamie Oliver

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    Yukiko 發佈於 2018 年 09 月 25 日
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