戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E02

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

A nice salmon, 19 pound. It's a bargain at 20 pound.
优质三文鱼 19磅算你20英镑吧
Roger's right.
罗杰说得对
Salmon's brilliant value and a great all-rounder.
三文鱼营养丰富食法很多
Really healthy and super delicious.
健康又美味
Here's a quick look at the different cuts
现在来看看它的不同部位
and how to use them.
以及不同做法
Whole salmon always impresses.
整条鱼做出来总能很美味
It's fantastic stuffed and steamed,
可以做成酿鱼蒸制
either in a fish kettle or in the oven wrapped in foil.
也可做成鱼汤或者包上锡纸烤制
Steaks are great value and brilliant baked.
鱼排十分营养最适烘焙
A side of salmon is perfect for poaching,
单面三文鱼适合清炖
home curing or baking in pastry.
自己腌制或做酥皮鱼
The fillet is so versatile.
三文鱼菲力做法颇多
Easy, fast to cook and great for pan-frying.
做法简单不费时且适合平锅煎
Smoked salmon, delicious cooked or raw.
熏三文鱼生吃熟做都好吃
I love it with scrambled eggs.
搭配上炒鸡蛋真乃一绝
Broadly, there's white fish and there's oily fish.
大体上说鱼可分为白鱼和油性鱼
They come under two different sections.
它们被分在不同的区
Here we have white fish.
这就是白鱼
It's lovely. It's cod.
非常漂亮的一条鳕鱼
It's the best cod in the world.
这是全世界做好的鳕鱼
It comes from a place called Peterhead.
它来自一个叫彼得黑德的地方
It's nice and white. The whiter the better.
肉鲜美且雪白越白越美味
One of the most oily fish you'll find - mackerel.
油性最高的鱼之一是鲭鱼
There it is. Lovely colour.
就是它色泽漂亮
With most fish,
大多数鱼
the fresher they are, the harder they are.
越新鲜鱼身越硬
If you're not well and you're ill, have a mackerel.
身体虚弱或生病时来条鲭鱼吧
Sprats, otherwise known as top hats.
鲱鱼也被称作"大礼帽鱼"
Here we have flat fish and these are known as plaice.
这是比目鱼也被叫作鲽鱼
As you can see, they've got spots.
如你所见鱼背上有斑点
The redder they are, the fresher they are.
斑点越红鱼越新鲜
It really is a lovely fish to eat.
这种鱼也极其美味
King George couldn't have better.
乔治国王吃的鱼也不过如此
For fish fresh enough for royalty,
新鲜到可以供给皇室
follow your fishmonger's advice
听从鱼贩的建议吧
and you'll never ever have another dodgy Dover sole again.
再也找不到更好的多佛比目鱼了
**When you're smiling*
*你微笑时
**When you're smiling*
*你微笑时
**The sun comes shining through.*
*仿佛一道阳光
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 chop an onion.
首先如何切洋葱碎
This is the root.
这是洋葱根
That's absolutely crucial. Leave that on there.
它的作用很大千万别切开
If you cut that off, the onion will start to bleed
切掉洋葱根洋葱立刻开始挥发
and you'll start crying rapidly.
你的眼泪马上就止不住了
Slice go forward.
先切成两半
Let the weight of the knife do the work.
借用刀子的巧劲
Three fingers. One in front, two behind.
三指原则中指在前两指靠后
And this part of the knuckle is going to guide the knife.
指节的这个部位用来引导刀子
Fingers on top of the onion,
手指放在洋葱上
point the knife towards the root
刀尖指着根部
and try to get as close to the root as possible.
切得尽量接近根部
Nice, long strokes.
切成漂亮的长条
And then push the onion back together.
接着收拢洋葱
Push the knife halfway in to the onion.
将刀横切进洋葱里
Slightly tilt the knife down.
刀子稍微向下倾斜
One at the top.
顶部再切一刀
And then, gripping the onion like a tennis ball,
然后像抓网球一样紧握洋葱
holding it together in place.
适当地收拢
With the weight of the blade to cut through that onion
利用刀子的重量把洋葱切成碎
till you get to the base of the root.
直到切到根部的位置
Again, turn it round. Up and down motion.
接着换个方向继续切
And that's what we've left there.
最后只剩下这个
No waste. Just the root.
毫无浪费只剩根部
And, look,
看啊
there you've got a really nice, finely-chopped onion.
这样就能切出完美的洋葱碎了
So much great cooking
美味佳肴通常
depends on starting with a high enough heat.
需要以高火开始
If a recipe calls for a hot pan,
如果一道菜需要用热锅
put it on early so it gets smoking hot
首先要给锅预热至冒烟
and always remember to preheat your oven
并记住在烘烤食物前
at least 20 minutes before cooking.
至少给烤箱预热20分钟
A clean cook is an efficient cook.
保持干净总能让烹饪变高效
My tip for a tidy cooking area
想拥有一个干净的烹饪区域
is to always have a waste bowl next to you.
我的建议是总是准备一个厨余碗
It saves you going back and forth to the bin.
也避免了总是来回于垃圾桶
Never add salt to eggs before cooking them
在烹制鸡蛋前绝不能加盐
because it ruins the texture and dulls the colour.
因为会毁了鸡蛋的口感并让颜色变暗
Instead, save your seasoning to the very end.
出锅前再放盐
The key to cooking meat is to make sure
烹饪肉类的关键就是
it's at room temperature before you begin.
确保烹饪前解冻至室温
Cook straight from the fridge,
刚拿出冰箱就烹饪
the muscle fibres will be tight
肌肉纤维是紧绷的
which results in tough meat.
会导致肉变硬
And always let it rest afterwards
所以先让它静置一会
so it relaxes, becoming tender and juicy.
肌肉放松最终肉会鲜嫩而多汁
Follow my ultimate cookery course
继续锁定我的终极烹饪教程
crammed with key lessons,
这里满是实用的核心课程
top tips and 100 recipes to stake your life on,
以及让你受用一生的一百道食谱
and you'll literally be cooking yourself
让你在练习中成长
into a better chef.
成为更好的厨师
To collect selected recipes from the show,
欲详细查阅节目中介绍的菜谱
go to my scrapbook 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