戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E04

Part 1 May 6, 2021, 10:33 a.m.

In this series, I'll surprise you.
在这个系列中我会让大家惊叹
I'll strip away all the complexity and hard graft
我们将抛开一切繁杂工序
and teach you how to cook amazing food standing on your head.
教大家轻松烹饪美食
That is amazing! Incredibly tender.
太美妙了也太嫩了吧
From the kitchen novice to the budding chef,
不管你是一窍不通还是初出茅庐
I'll give you the confidence, the recipes
我都会带给你自信教你各种食谱
and the insider knowledge to make you a much better cook.
以及业内秘诀让你厨艺大长
Slice around. Wasting nothing.
转着圈切一点儿都别浪费
I made my name cooking in some of
即使在全球最高标准后厨
the world's most demanding kitchens.
我的厨艺也备受赞誉
That's nice. Will we have a more difficult service?
味道不错摆盘还能更好点吗
In my restaurants, I expect perfection.
在我的餐厅中一切都要做到完美
Every plate has to be worthy of a Michelin star.
每一道菜都要配得上米其林星
And every time you make it, taste it, as well.
每次做都要尝尝味道
Every day it changes.
每天都有新的变化
Now, I'm going to show you
现在我将为大家介绍
some simple and accessible recipes for fantastic food
一些简单易学的美食食谱
that you can cook easily at home.
让你在家就能轻松制♥作♥
Mm. Incredible.
不可思议
I'll be holding you by the hand.
我会手把手教你
This is getting better and better and better.
这汤越来越赞了
Teaching you everything
绝无藏私
from how to cook on a budget to baking,
从省钱攻略到烘焙窍门
real fast food and my ultimate feast recipes.
从简单速食到饕餮盛宴
This is the only cookery course you will ever need.
一切尽在这套烹饪教程当中
终极烹饪教程
戈登·拉姆齐
Welcome to my ultimate cookery course,
欢迎来我的终极烹饪教程
packed with cooking tips, information
这里有烹饪窍门和知识
and 100 recipes to stake your life on.
以及让你受用一生的一百道食谱
Right, this is my guide to cooking with spice.
这集主讲如何使用香料
Adding big, gutsy flavours
在烹饪之初
using spices at the beginning of cooking
加入味道厚重浓郁的香料
and then simply letting the dish slow cook
再通过慢慢烹煮使其入味
is a brilliant way of getting maximum flavour with minimum effort.
是事半功倍做出美味佳肴的好方法
My first recipe melts in the mouth.
我的第一道菜入口即化
Because the oven does most of the work, it's a cinch to make.
且主要使用烤箱烤制非常简单易做
Slow cooked fiery lamb.
香辣慢烤羊腿
Cooking is all about being bold and adventurous,
烹饪好比一场冒险之旅
and this dish is exciting because it's slowly cooked.
这道菜需要慢烤味道绝对惊喜
And the longer it cooks, the more flavoursome it becomes.
烹饪的时间越长香味越浓郁
Marinating the lamb first.
首先腌制羊腿
Chillies. We are going to use a mixture of red and green.
辣椒我们使用红辣椒和青辣椒
Take off the tops.
切掉辣椒蒂
And just slice.
切薄片
In.
放入烤盘
Garlic.
大蒜
Crushed.
刀背轻拍
Don't worry about chopping these ultra fine,
不用切得特别细
just get it in there.
就这样放进去
Cooking for up to three hours,
在三小时的烹制过程中
everything sort of blends
所有食材软烂
and almost sort of purees itself together.
味道全都融合到一起
Smoked paprika. It goes brilliantly well with the chillies.
烟熏红椒粉和辣椒的味道很搭
Two teaspoons in.
加入两茶匙
A touch of dried oregano.
少许干牛至
Some little cumin seeds.
一些小茴香籽
The blend and the fragrance they give out is extraordinary.
它们混合后会散发出无与伦比的香气
They release a little oil, as well.
受热后还会出油
It helps to tenderise the lamb.
有助于羊腿变得更嫩
A touch of salt.
少许盐
Pepper.
胡椒
Cinnamon.
肉桂
That sort of sweetens up the lamb.
它能为羊腿提供甜味
Olive oil.
橄榄油
Just a tablespoon.
一汤匙就够了
The olive oil helps to sort of
橄榄油能够让
stick all those wonderful spices to the lamb.
这些绝妙的香料附着在羊腿上
Jump in, just start really rubbing.
充分揉搓一下
At this stage, you can leave the lamb to marinate
在这一步羊腿腌制的时间
for anything from half an hour to overnight,
可以是半小时也可以腌制过夜
allowing the spices to really penetrate the meat,
让香料的味道充分渗透到肉里
giving amazing results when you tuck in.
会有意想不到的绝妙滋味
Delicious.
很美味
Vegetables - carrots and onions.
所需蔬菜胡萝卜和洋葱
And that's it. Sliced.
像这样切片
The secret to slicing vegetables
在切需要炖煮的蔬菜时
for braising is not getting too thin.
秘诀是不能切得太薄
You slice the onions too thin, they burn.
洋葱切得太薄容易烧糊
You get that horrible char taste on that slow braise.
长时间的炖煮容易把菜烧焦
Braising is just a chef's term
炖煮是厨师的专用术语
that means cooking in liquid on a low heat,
意思是用小火煮有汤汁的菜肴
making the meat incredibly moist and beautifully tender.
这会使肉质变得极其细嫩多汁
The secret of braising
炖煮的秘诀
is having a really nice, thick, durable pan.
是要有一口厚实耐用的锅
Get that nice and hot. Just a touch of olive oil.
把锅子烧热加入一点橄榄油
Lamb in. Hold the bone,
放入羊腿拿着骨头
because you are in control then. Into the pan.
这样比较好拿放入锅中
I want that white fat to start rendering,
我想把白色的肥肉♥逼♥出油
so it will add more fat,
提供更多油脂
therefore making it a lot more flavoursome as it braises.
炖煮之后能让肉变得更香
Chillies, cinnamon in.
倒入辣椒和肉桂
Mix that up.
混合均匀
Don't be scared, you're not burning this,
不要害怕不会烧糊的
you're sort of searing the lamb shanks.
只是煎一下羊腿
This is the important part right at the very beginning.
这是烹饪之初很重要的一步
We're getting colour on the lamb,
我们正在给羊肉上色
which washes off as it braises in the oven,
但烤制的过程会覆盖这些颜色
so be generous with that colour.
因此别太在意现在的颜色
Vegetables in.
放入蔬菜
And then a couple of bay leaves.
再加入一些月桂叶
So, now you lift the lamb up
现在把羊腿拿起来
and get the lamb sat on top of the vegetables.
把它放在蔬菜的上面
Now, deglaze the pan with red wine.
现在加入红酒稀释
Deglazing means you are cleaning the bottom of the pan
稀释的意思是液体会溶解底部的结块
and you're getting that amazing flavour
将这绝妙的香气提取出来
washed off and lifted up into that sauce.
并融入到酱汁中
It can really transform that dish.
能让整道菜改头换面
Always deglaze.
要随时把锅壁锅底焦的地方铲下来
Then bring to the boil and cook for about ten minutes to reduce.
煮开后炖煮大约十分钟收汁
The wine has reduced down by half.
红酒酱汁收干至一半
Now, for the stock.
现在加入高汤
Bring that stock back up to a boil and then into the oven.
再次煮开后把锅放入烤箱中
Now, don't cover it.
不要盖锅盖
When you cover it,
盖上锅盖的话
all the condensation comes off the lid,
水蒸汽液滴会从锅盖滴下
your lamb becomes grey.
羊肉会变成灰色
All this effort and that exciting spice gets washed away.
先前的努力都白费了香气全没了
No lid and into the oven for three hours.
别盖锅盖放入烤箱烘烤三小时
A slow cook on a low heat of 160 degrees
在160度下低火慢烤
gives the spices time to work
使香料的味道完全释放
and transform the meat so it's mouth-wateringly tender.
并有助于肉质变得喷香鲜嫩
Now, look at those.
现在看看这个
Out, onto a plate.
取出装盘
You can just see that meat sliding down.
你能看到肉和骨头都分离了
Juicy and incredibly tender.
非常的嫩滑多汁
Grab it by the shank,
拿住骨头
roll them round that rich, delicious sauce.
在美味浓郁的酱汁里滚一圈
Look at that.
看呐
Get the sauce.
浇上酱汁
Nice. Beautiful.
很棒太美妙了