戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E04

Part 4 May 6, 2021, 10:33 a.m.

I want to show you how I take this simple, delicious,
我要展示下如何让这道简单美味
aromatic rice pudding to a completely different level.
香气逼人的大米布丁味道更加升华
Here's what I do.
我是这么做的
Take two egg yolks, separate them.
分离出两个蛋黄
Now, give that a really nice whisk.
现在充分地搅拌它们
Two nice tablespoons of mascarpone cheese.
加两勺马斯卡彭奶酪
Whisk that into the egg yolks.
和蛋黄一起搅拌
Just till it is nice and smooth.
直到丝滑均匀
It is almost like finishing the rice pudding
这有点像用奶油蛋羹的做法
in a delicious custard.
来做大米布丁
Turn off the gas, add that into the rice pudding.
关火把它倒入布丁中
What happens is that it starts to enrich
它开始变得浓稠
and really thicken this rice pudding
增加了大米布丁的厚度
and takes it to a completely different level.
布丁的味道被彻底升华了
The rice is still not cooked,
米还没煮熟
but it is starting to go nice and soft.
但它逐渐变得软糯
You can just see how it's opening up.
能看到它是如何膨胀开的
But, look, it's like rich, aromatic lava bubbling away.
瞧就像饱满喷香的熔岩爆发了一样
Finally, grate more citrus zest.
最后继续加青柠皮碎
The lime on top.
洒在上面
Roasted, caramelised lime zest
烘烤过后的柠檬皮碎
on top of rice pudding is phenomenal.
会被烤至焦糖化味道非凡
Then, put in the oven for 15 minutes at 200 degrees
然后放入烤箱 200度下烤15分钟
to finish cooking the rice
将米烤熟
and develop the intensely aromatic flavours.
香味也会更加浓郁
Look at that.
来看看吧
An incredibly fragrant rice pudding.
香气扑鼻的大米布丁
How beautiful does that look?
看上去多漂亮啊
Spices are a brilliant way of helping classic dishes come alive.
香料是让经典菜肴重获新生的好办法
I'll guarantee you'll never, ever have had
我保证你肯定从未吃过
a rice pudding like this before.
这样的大米布丁
Next, my tricks of the trade and kitchen tips.
接下来我的诀窍以及厨房♥小贴士
First, how to zest lemon.
首先如何刨柠檬皮碎
The important part is not to zest any of the pith.
关键就在于不要刨到白囊
Watch the following technique and I will show you how.
看看下面的技巧我来向你展示
We have all these original graters.
我们都有这种基本的擦菜板
Really important when we use this, use the fine zester,
使用它时选择合适的刨刀很重要
not the big rough one, not the one for slicing
不是这个大孔的不是切片的
and not the other one for grating.
也不是这个刨刀
This little one here.
而是这个小孔刨刀
Onto a plate,
把它放在盘子上
because it is always easier to lift off on a plate
因为在盘子上比从桌上
than it is from the board.
更容易拿来用
And the most important thing about zesting a lemon is
刨柠檬时最重要的是
nice, long strokes,
向下长长地一刨
but twisting the lemon round.
不断滚动柠檬
Every time we go down, we twist.
每向下刨一次就滚动一下
Same with the orange and same with the lime.
刨橙子和青柠也是如此
A little tap.
轻轻拍一下
If you go too far, let me just show you.
如果你刨得太深我来演示下
Look, you got that white, bitter pith.
看看你会刨到苦涩的白囊
That destroys the wonderful zesty flavour.
这会破坏柠檬皮碎的美味
Look, that is what we are looking for there.
瞧这才是我们要的
This really nice, vibrant lemon zest. Delicious.
漂亮新鲜的柠檬皮碎味道好极了
Garlic is a key ingredient in so many spicy dishes.
大蒜在很多辛辣菜肴中不可或缺
My tip for finely chopping or mincing
我的切蒜末小贴士
is to add a pinch of salt for abrasion,
就是加少许盐来增加摩擦
which helps break the fibres of the garlic down
这可以破坏大蒜的纤维
for a much better result.
从而更好地切碎它
For getting the most out of root ginger,
想要最充分地使用生姜
simply remove the skin using a teaspoon.
在削皮时用勺子即可
It's easier than using a knife
它比刀更容易使用
and you can get round the tricky bits.
连难削的死角也能搞定
Or just keep the skin on and give it a good wash.
或者不要削皮把生姜好好洗洗
Never throw out vanilla pods.
千万别扔掉香草荚
There is a ton of flavour left in the skin.
它的皮中充满香味
Stick inside jars of sugar and leave to infuse.
将它放进糖罐腌渍
Great to sprinkle on cakes, biscuits or porridge.
撒在蛋糕饼干或粥上都很赞
When grinding up spices, if you have any left over,
研磨香料时如果香料有剩余
you can store it in an airtight jar for up to two months.
放在密封罐中可以储存两个月
Great for a spicy kick to have at your fingertips.
香味触手可及
Follow my ultimate cookery course crammed with key lessons,
继续锁定我的终极烹饪教程
top tips and 100 recipes to stake your life on
小贴士和让你受用一生的一百道食谱
and you will literally be cooking yourself into a better chef.
让你在练习中厨艺大增
To collect selected recipes from the show,
欲详细查阅节目中介绍的菜谱
go to my scrap book at....
请打开我的在线烹饪笔记本
Go on, get cooking.
别再犹豫快来烹饪吧