戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E13

Part 3 May 6, 2021, 10:34 a.m.

Start by seasoning the meat well.
首先腌制牛肉
Brisket is a cut of beef from the breast.
牛腩是牛胸肉的一部分
It's inexpensive,
它的价格不高
but it is fit for royalty with long, slow cooking.
但却是慢烹食材的不二选择
Place it into a hot casserole dish with a little olive oil
将其放入热炖锅中加少许橄榄油
and brown on all sides.
把每一面都煎至金黄色
Next, make a tasty broth to flavour the meat.
接着调制美味的汤汁给肉添味
Into the dish, add chopped carrots, celery,
加入切碎的胡萝卜芹菜
a whole bulb of garlic cut in half,
切成两半的大蒜
peppercorns, aromatic cloves and freshly ground nutmeg.
黑胡椒丁香以及现磨豆蔻粉
Pour in hot water to braise the brisket.
加入热水以炖煮牛腩
Bring to the boil and cover tightly,
烧开后盖上盖子
then transfer the dish to a low oven
把菜肴放入低温烤箱
and cook for three to four hours.
烹煮三到四小时
Cooked low and slow, the results are amazing.
用小火慢慢烘烤最后的成品会十分惊艳
Tender, melt-in-the-mouth meat.
柔嫩多汁入口即化的牛肉
Fantastic with roast potatoes
配上烤土豆片
or in sandwiches with lots of mustard,
或含芥末酱的三明治都十分美味
but I like it best with tangy piccalilli.
但我最爱用它搭配香气扑鼻的辣泡菜
In the oven in under ten minutes,
入烤箱前只要花十分钟准备
then all you have to do is sit back and wait.
然后就只需静静等待了
So easy, and absolutely delicious,
十分简单绝对美味
what's not to love about my succulent beef brisket?
有何理由不爱这柔嫩多汁的牛腩呢
Coming upon my ultimate cookery course...
接下来我的终极烹饪课程
How to start duck slowly for perfect results.
怎样慢烹鸭肉以获得最佳口感
Start the duck breasts in the pan, cold.
先把鸭胸肉放在冷锅中
And slow-cooked caramelised figs with ricotta -
慢烹焦糖无花果配意大利干酪
a dessert to die for.
让人梦寐以求的甜点
Incredible.
太完美了
This is my Ultimate Cookery Course.
这是我的终极烹饪课程
A hundred recipes to stake your life on.
让你受用一生的一百道食谱
'Soon, I'll be teaching you a wonderful slow-cook dessert.'
之后我会教你一道完美的慢烹甜品
Now, look at the colour on them.
现在看看它的颜色
The smell is incredible.
这香味简直棒极了
'But first, five more of my 100 tips
但先来看看五条厨房♥小贴士
'to make your home cooking easier.
让烹饪更容易
'Starting with how to cook duck breast perfectly,
首先如何在家烹出完美的鸭胸肉
'the slow way.'
慢烹版
Duck breast - never be scared about cooking this bird.
不要惧怕烹煮鸭胸肉
Absolutely delicious, very healthy.
它既美味又健康
First, oven on.
首先打开烤箱
200 degrees,
200度
and then...
接下来
Salt, pepper.
加入盐和胡椒
Now, the salt will help to extract the water out of the fat.
盐会使脂肪中的水分♥析♥出
Non-stick pan.
不粘锅
No oil, but start the duck breast
不要倒油先把鸭胸肉
in the pan, cold.
放入冷锅中
Skin side down.
有皮的一面向下
It feels and sounds a little bit weird.
听起来有点奇怪
If you put them into a cold pan and turn the heat up gradually,
但如果把鸭胸肉放入冷锅后再慢慢加热
it starts to release the fat.
脂肪就会被熬出来
If you put them into a hot pan,
如果你把鸭胸肉放入热锅
it seals them in and the fat stays in there.
脂肪就会被锁住留在鸭胸肉里
We want to render that fat down.
我们要把脂肪熬出来
90% of that duck breast will be cooked on its skin.
一般来说烹饪鸭胸肉时要把有皮的一面向下
It keeps the duck nice and moist, but more importantly,
这能使鸭肉美味多汁但更重要的是
it stays crispy.
鸭皮会十分酥脆
Once the fat comes out,
脂肪熬出来后
turn the duck over...
把鸭肉翻过来
Nice, high, hot heat.
开大火
Seal the duck.
封锁汁水
They're going in the oven. Skin side down.
放入烤箱有皮的一面向下
200. Six to eight minutes.
开到200度烘烤6至8分钟
If your pan has a plastic handle on it,
如果你的锅是塑料把手的
transfer the duck breast onto a tray,
那就把鸭胸肉换到烤盘里
but make sure you put the tray into the oven to get hot first.
但记住要先把烤盘放进烤箱里预热
Cooking duck is like cooking a piece of beef.
做♥鸭♥肉与做牛排很相似
You can't slice it piping hot -
你不能趁热把它切开
all the goodness runs out.
否则精华都流失了
Just quickly turn it over,
只需快速地把它翻转
push your fingers in there,
用你的手指摁一下
and it's slightly resistant, but still quite bouncy.
稍微有点硬但还是很有弹性的
That confirms
这说明了
they're quite pink in the centre.
它们中间还没熟透
The important part now is leaving that to rest.
现在最重要的就是让它静置一会
Let them cool down, and then we'll slice them.
待其冷却之后我们再切片
Keep that excess duck fat...
把多余的鸭油留下
and there you go.
就像这样
Next time you're sauteing potatoes,
下次你煸炒西红柿时
take them to a completely different level.
这些油将使它们别有一番滋味
Now, slicing the duck...
现在把鸭肉切片
just slice at an angle, not too thin.
斜刀切片别片太薄
If you slice it thinly,
如果你切薄了
it goes cold quickly, so nice, thick slices.
它很快就凉了所以要切成厚片
Nice, crispy skin on top.
香酥的脆皮在上面
And a beautiful, plump, roasted duck.
美味又厚实的烤鸭
All the white fat gone.
所有的白色脂肪都没有了
Nice, crispy skin.
香酥的脆皮
Absolutely delicious.
顶级美味
Another slow cooking tip is,
另一个慢烹的小窍门
when slow cooking stews and casseroles,
文火焖炖时
fat will rise to the surface.
油脂会浮在面上
To get rid of any excess oils,
要处理掉多余的油
my tip is to remove them with kitchen paper before serving.
我的建议是在上菜前用厨房♥纸将其吸除
This also works brilliantly on gravies and sauces.
这个方法对于肉汤和酱汁也同样有效
Many great slow-cooked dishes start by browning the meat.
许多慢烹的菜谱一开始都要把肉腌一下
As the meat cooks,
在烹煮肉类时
lots of flavours get stuck to the pan.
很多调味汁就会结在锅边
To get it into your sauce,
要把它融进酱汁里
deglaze with wine, stock or vinegar.
可以在锅边浇酒高汤或醋
Never add soft herbs at the beginning of slow cooking.
慢火烹煮时千万别在一开始就放新鲜的香草
They're all too delicate.
它们都太容易蔫了
The tip is to add them at the end
我的建议是最后再放
for that hit of fresh flavour and vibrant colour.
增添新鲜的香味和清新的颜色
A great tip when frying fish
煎鱼的重要窍门
is to always fry skin-side down, to keep it crispy.
煎鱼的时候总是皮朝下保持酥脆
Always lay the fillets away from you when adding to the pan
把鱼片放进锅时放得离自己远点
to prevent hot oil from splashing towards you.
防止热油溅到你身上
Slow cooking isn't exclusive to just savoury dishes.
慢火烹煮可不仅是咸香类菜肴的专利
It's a clever way to transform fruit into wonderful desserts...
它还有把水果变成美味甜品的魔力
giving them an amazing sticky, jammy intensity.
慢火烹煮会给予它们奇妙的软糯口感
Invest a bit of patience,
多一点点耐性
and my next recipe pays off big time.
因为我的下一道菜谱可是要花大时间的
Indulgent and bursting with flavour...
芳香四溢的
Caramelised Figs with Ricotta
意大利乳清干酪佐焦糖无花果
Slow cooking can also take desserts to a whole new level.
慢火烹煮同样能赋予甜品一个全新的高度
A gentle, long cook
文火慢煮
can really bring out that wonderful, rich, sticky sweetness,
可以真正地挖掘出水果里
and that depth of flavour in fruits.
丰富的甜糯口感和深层次的香味
These are black figs.
这些是紫皮无花果
They are suited to slow cooking, roasting,
它们比绿皮无花果
better than the green figs,
更适合慢火烹煮和烘烤
cos this outside skin is so durable.
因为这种无花果的外皮更坚韧
This is an amazing way of roasting figs.
这么烘烤无花果真的很美妙
And it's so easy, yet so delicious.
极其简单但又如此美味
Lay your figs out in rows.
把无花果都排列好
Take some rosemary,
拿一些迷迭香
and just peel that down.
把叶子捋下来
Look at that really nice, fragrant stem.
看看这芬芳四溢的茎