雷蒙德·布兰克的厨房秘密（2010）

For the last 35 years, renowned chef Raymond Blanc,
过去35年间 名厨雷蒙德·布兰克
has inspired the world with his cooking.
用他的厨艺征服了全世界
It's about celebrating that gorgeous, glorious food
烹饪的意义在于享用美味的食物
and sharing a special moment with your loved one.
和你的爱人共度美好时光
Now, he's opening his kitchen
布兰克将开放他的厨房♥
and sharing his secrets.
与我们分享他的烹饪秘诀
I've made all the mistakes which could be made
所有可能出现的错误我都犯过
so you don't have to make them yourself.
所以你们就可以少走弯路
Showing, with a little effort...
他将向我们展示 只要稍下功夫
Food is so, so beautiful.
食物简直是太美妙了
...anyone can bring some joy to the dinner table.
任何人都能做出让人惊喜的作品
Even the most complicated dish is not impossible to make.
即使是最复杂的菜肴 你也可以拿下
On Kitchen Secrets,
本期节目中
Raymond shares his favourite recipes
雷蒙德将与大家分享他最爱的食谱
using eggs and cheese.
主要用到蛋和奶酪
They do some miraculous things.
可以用它们做出神奇的美食
From the humble omelette to the perfect cheese souffle...
从家常的煎蛋卷到最棒的奶酪舒芙蕾
Simple.
很简单
Two show-stopping dinner party desserts...
两道令人赞叹的晚宴甜品
So...today there's no guilt, OK?
今天不要有负罪感 好吗
Floating islands and an iced coffee parfait.
浮岛蛋糕和冰咖啡芭菲
Great dessert.
很棒的甜品
To finish, a delicate greengage
最后 一道精致的填有青梅
and meringue filled edible nougatine bowl.
和蛋白霜的巧克力牛轧碗
I find eggs completely fascinating.
我对蛋类很着迷
They create little miracles when they cook
烹饪蛋类总能带来一些奇迹般的效果
and I would like to show you a few of those miracles.
我将为大家展示一小部分奇迹
Bon appetit.
愿您有个好胃口
In Raymond's Oxfordshire kitchen,
在雷蒙德位于牛津郡的厨房♥里
three apprentices wait to be shown a simple egg dish.
三位学徒正等着学习一道简单的蛋类菜
Years ago, Monsieur Point, who was a very renowned French chef.
多年前有一位著名法国厨师 庞特先生
Before choosing any of his staff,
他在选择员工之前
whether it is a chef or a commis chef,
无论是主厨还是副厨
he would make them do an omelette.
都会让他们做一道煎蛋卷
So let's see if I pass the test.
看看我能否通过测试
The first recipe, a smoked salmon omelette
第一道菜 烟熏三文鱼煎蛋卷
which any cook can whip up in just three minutes.
任何厨师都能在三分钟内轻松搞定
For Raymond, the key to a good omelette is the texture.
对雷蒙德而言 好吃的蛋卷关键在于口感
After seasoning your eggs, mix with a fork, not a whisk.
鸡蛋调味之后 用叉子而非搅拌器搅拌
The whisk tends to mix it too much.
搅拌器会打得太过
I don't want to over-mix it.
我不想打得太过
It's about texture
这都是为了保证口感
but of course a bit more hard work.
但是当然要用点力道
And voila, tres bien. And let's start.
瞧 很好 我们开始吧
I've got eggs here, tres bien, so pour it in.
鸡蛋已经准备好了 很好 倒进去
So don't try to jump on it and stir it.
不要马上进行搅拌
To give texture to an omelette, you mustn't turn it too much.
要保持煎蛋卷的质感 不能经常翻动
I like my omelette quite rare, medium rare, OK?
我喜欢的蛋卷不能太熟 三四分熟吧
Barely cooked, so I've got this here.
半生不熟的样子 就行了
So now I'm adding my salmon.
现在加入三文鱼
Voila.
瞧
To make the perfect shape, a trick.
要想蛋卷造型好看 有个诀窍
For you, I would like to show you a little technique.
我想给你们展示一个小技巧
And then you fold it up nicely here. Voila.
这样就能把蛋卷漂亮地折起来 瞧
And then you...
接下来
Tres bien. A bit of olive oil or butter.
非常好 来一点橄榄油或者黄油
Voila. That hardly takes an effort, it takes three minutes.
瞧 几乎不费什么力 只需要三分钟
Three minutes of your life.
只需花你三分钟的时间
And if anyone doesn't have three minutes,
如果有人连这短短三分钟都抽不出来
three little minutes in his life to make an omelette,
连这点做煎蛋卷的时间都没有
life is not worth living in my book.
那我看这日子也就别过了
Adam, can we have somebody always here, please?
亚当 能在这儿常留个人吗
Get me the walnuts, caramelised, OK?
给我拿点核桃 要裹了焦糖的
And the essence of coffee, the treacle and vanilla.
还有咖啡精 糖浆和香草
With the garnish on the plate. Voila.
盘子上要摆好盘饰
Next, an iced coffee parfait made with a sabayon.
接下来 用萨芭雍制成的冰咖啡芭菲
Something Raymond believes
雷蒙德觉得任何一个有抱负的厨师
should be in the repertoire of any aspiring cook.
都应该把这道甜品当做保留节目
I am going to enter the exciting world of sabayon,
下面要做的就是令人激动的萨芭雍了
and simple as well, you can do it so easily in your home.
一样非常简单 在家也能轻松完成
Begin by adding sugar and sweet white wine
首先往这道甜品的神奇原料
to the magic ingredient in this recipe...
也就是八个蛋黄中
eight egg yolks.
加入糖和甜白葡萄酒
The egg yolk is amazing.
蛋黄真的很不可思议
As we whisk it,
打发以后
we create an emulsion
会成为一种乳状发泡液体
but it will collapse in no time,
但如果不马上进行后面的步骤
and we'll see if you don't cook it.
那么它很快就会塌下去
Heat the mixture in a bain-marie.
将混合液放到双层蒸锅上加热
The heat breaks down the egg yolk proteins
热量会使蛋黄中的蛋白质变性
creating bubbles that make the mixture expand.
制♥造♥出泡沫让混合液膨胀
Now it truly starts to be very exciting here
现在到了真正令人激动的时刻
and already it's about a quarter of its volume up.
混合液的体积已经增大了四分之一
That's the miracle of egg yolk.
这就是蛋黄的魔力
It's quite amazing what they do for you, you know?
它的变化能让你感到惊叹
So, of course you could do that with a proper electric whisk, OK?
当然你也可以用合适的电动搅拌器
Adam, you sure that you've given me the best whisk?
亚当 你确定你给我的是最合适的搅拌器吗
The biggest whisk?
最大的那个
Voila. You don't like me, do you?
瞧瞧 你是不是对我有意见
And never stop, like I've just done here.
不要停 不要像我刚才那样
You are in great danger of scrambled eggs at the bottom, OK?
鸡蛋很可能会粘在底部
You know?
知道吗
While whisking, bring the mixture to 80C.
搅拌时 让蛋液温度达到80摄氏度
For this, you'll need a thermometer.
你得需要一个温度计
Oh, my God, what's wrong with it?
我的上帝啊 这玩意出什么毛病了
Adam, this... Can you just...
亚当 这个 你能不能来
I'm not, I'm not a good technician, OK?
我对这些玩意儿不在行
Can you...? Thank you.
你能不能 谢谢
And now we are at exactly 80C.
现在正好是80摄氏度
Voila.
瞧
So you've got that wonderful fluffy mousse here, look at that.
成了很神奇的蓬松慕斯状 看
It just melts, completely melts.
入口即化 完全入口即化
Ice.
冰
I want to cool it down before I add the whipped cream,
我要先把它冷却
then I'm going to add whipped cream into it.
然后再加入鲜奶油
Of course, if you put your whipped cream into your hot sabayon
要是你把鲜奶油加入热萨芭雍里
you're in trouble and the whole thing would collapse
那就麻烦了 这玩意儿会整个塌掉
it would melt down.
全都化了
When cool
冷却后
add a squeeze of lemon juice and a pinch of cayenne pepper.
加几滴柠檬汁和少量辣椒粉
Voila, and very little.
瞧 少量就够了
Although the sabayon is sweet
虽然萨芭雍是甜的
the pepper will provide a gentle kick.
辣椒可以带来有点刺♥激♥的口感
Vive la différence.
刺♥激♥感万岁
Now whip some cream into soft peaks.
接下来将鲜奶油打至中性发泡
So there's 200g of cream here.
把这200克奶油倒进大碗里
It's quite loose, it will go off the whisk, you know?
奶油还很松散 会从搅拌器上掉下来
Plop. Tres bien.
啪 非常好
Then add it to the base.
然后将它加入到底料中
The sabayon is now ready.
萨芭雍准备好了
That sabayon, I could use it in hundreds of different desserts.
我可以用这个萨芭雍做上百道不同的甜品
But this time I'm doing iced coffee parfait.
但这次我要做冰咖啡芭菲
Add a small cup of strong coffee and fold into the mixture.
加入一小杯浓咖啡 拌匀
Oh, lovely. And there's only 200g of cream in here.
好诱人 这里只有200克奶油
Hardly a sin, is it?
对减肥来说不算什么罪过吧
And even if it was, who cares?
就算是 谁又会介怀呢
Then pour it into a mould
然后倒入模具中
And put it in the freezer for 12 hours.
放入冰箱静置12小时
Voila.
瞧
Adam, please give it to Monty. Thank you.
亚当 拿给蒙迪 谢谢