雷蒙德·布兰克的厨房秘密（2010）

I understand that what you're trying to tell me...
我知道你想要告诉我
Trying to tell you how to cook. No...
告诉你怎么做这个甜点 不
But I want a strong souffle
但我想做口味较重的舒芙蕾
so therefore I prefer to put it on the side
所以还是把它放在一边
and let's taste the Comte.
让我们来试下考姆特奶酪
Oh, so perfect.
太完美了
I'm lucky, eh?
我是个幸运儿
It's lovely, isn't it? That's lovely.
很好吃吧 的确很好吃
Voila. To you, thank you very much for coming.
好了 敬你 感谢你能来
To you, and to you, and to our cheese.
敬你 敬你们 敬我们的奶酪
Oh, now the day is perfect.
完美的一天啊
Raymond has chosen a Comte from his native eastern France
雷蒙德选择了来自他的家乡 法国东部的
to make his classic cheese souffle.
考姆特奶酪来做经典奶酪舒芙蕾
The Comte cheese souffle, I really have a huge affection for it
我特别喜欢考姆特奶酪做的舒芙蕾
because it was given to me quite regularly.
因为我经常接触到它
People tell you, "Oh, souffle, oh, mon Dieu, c'est terrible.
人们常说 "舒芙蕾 我的老天 太难搞了
Open the oven door, it'll collapse
一打开烤箱门 它塌了
If you breathe, they'll collapse."
你一呼气 它也要塌"
Of course not.
当然不是这样
They're so simple to make when you know what's happening.
了解这道甜点之后它会变得很简单
Start by preparing a dish.
先准备一个盘子
So just butter your dish
拿黄油涂一涂
and the butter will help it to rise the souffle, OK?
黄油可以帮助舒芙蕾膨胀起来
Breadcrumbs, look how beautifully they're coating.
面包屑 看看这一层多漂亮
They're not too fine.
它们不是很碎
I want to have texture, I want to bite into them.
我想要这种可以咀嚼的口感
Tres bien.
很好
Then begin the souffle base.
然后开始做舒芙蕾基底
I'm going to simmer my milk here, voila.
准备炖牛奶
The butter in here, we've got 50g.
放50克黄油
I don't want to colour it, I just want to melt it down.
不是为了加热出颜色 我只是想把它融化
And of course we have your friend here.
当然啦 还有我们的好朋友在这里
Very close to you, which is just perfect.
就在旁边 真完美
The world is absolutely perfect.
这个世界太完美了
I don't normally cook like that in my kitchen, you know,
我一般不会在我的厨房♥里喝酒
so it's a treat for me. It's a big treat.
所以这是我对自己的款待 很丰厚的款待
When the butter has melted, add flour and whisk until smooth.
黄油融化后 加上面粉搅拌均匀
So I want to give it a bit of colour,
我想给我的舒芙蕾来点花样
little bit of nutty flavour to my souffle, OK?
加点坚果的味道
And the flour will be nicely cooked and this is very digestible.
慢慢地煮这个糊糊 有助消化
Gradually add warm milk, which has been simmering gently.
缓缓加入文火炖过的热牛奶
Look, that's it. You've got no lump whatsoever.
看 这样就不会结块了
Then season with salt, pepper and a tablespoon of Dijon mustard.
然后加盐 胡椒 一大勺法式芥末
Oh, it works.
勺子能插♥进♥去
A nice lump of mustard here.
一大块芥末
That's what you are looking for,
这就是理想状态
you know, in terms of thickness, no?
就是要这种稠度
Next, add three egg yolks.
然后 加三个蛋黄
That gives a richness to your base.
这会让基底口感变得醇厚
And 160g of Comte cheese.
加160克考姆特奶酪
Voila.
瞧
So let the cheese melt very nicely.
让奶酪充分融化
You can see how shiny it is.
你可以看到 颜色多亮啊
I love to see that.
我就喜欢这个颜色
Now, put the lift into your souffle with six egg whites.
再加入六个蛋白打出来的泡沫
You know what? I feel absolutely exhausted.
我累得快不行了
I cracked so many eggs.
我打过无数鸡蛋
Bit of lemon juice here.
加一点柠檬汁
Whisk until they form soft peaks.
用搅拌器打出丰富的泡沫
I'm going to be muscle man.
我现在要变身肌肉男了
Again, I'm so fit.
我真是太健康了
An electric mixer is always an option.
也可以使用电动搅拌器
You can really beat them as long as you want to.
你想打多久就打多久
So nothing can go wrong.
打久一点总不会错
Add a third of the egg whites to the warm base mixture.
把三分之一的蛋白加入到温热的基底中
Mix very fast to lighten the base.
快速搅拌使它们变得蓬松
The base must be warm, otherwise the mixture will go lumpy.
必须保证基底的温度 否则里面会产生结块
Then, fold in the rest of the egg whites.
然后拌入剩下的蛋白
Go right from underneath.
从下往上搅拌
My souffle base is ready.
我的舒芙蕾原料准备好了
Just a bit of Comte on the top.
在顶部加一些考姆特奶酪
Voila.
瞧
So 180C pre-heated oven
放入预热至180摄氏度的烤箱
And you cook your souffle for 20 minutes.
烤上20分钟
While the souffle cooks, prepare a sauce.
烘烤的同时 准备一下酱汁
Voila.
瞧
Boil double cream...
煮一些高脂奶油
Add some Comte...
加入考姆特奶酪
So of course the more cheese you put in, the more it thickens
放的奶酪越多就会越浓稠
So be careful how much cheese you put in.
所以要注意下奶酪的量
A pinch of cayenne pepper and a splash of kirsch liqueur.
再放入一点点辣椒粉和樱桃白兰地
That is cherry alcohol.
这是一种樱桃酒
Interesting, how cherry goes so well with dessert, with cheese.
樱桃与甜点和奶酪的搭配很有意思
So now it is beautifully rich and lovely.
现在它的口感已经非常丰富了
That's nice. Tres bien.
很好 太棒了
Patricia! Whoa! You like your cheese
帕特丽夏 你喜欢奶酪
But you like your wine too, eh?
也喜欢喝酒 对不对
That's it.
对呀
Sorry. Me too.
不好意思 我也是
Oh, isn't that perfect?
太完美了
So...today there's no guilt, OK?
今天别有什么负罪感 好吗
Fabulous. Mmm.
太美味了
Merci, Patricia. Thank you.
谢谢你 帕特丽夏 谢谢
The French are famous for their cheese.
法国人以奶酪而闻名
But the British are catching up.
但是英国人也有后来居上的势头
Now 884 different types are made in this country.
现在英国有884种不同的奶酪
And all this cheese smells really good.
而且所有的奶酪闻起来都很不错
Today, Raymond's visiting his friend Eric Charriaux,
今天雷蒙德要去拜访他的朋友埃里克·查利克斯
owner of a specialist cheese shop in London.
他在伦敦拥有一家专业奶酪店
Hey, hello, my favourite cheesy Frenchman!
你好啊 我最爱的法国小老头
Are you good? You good?
你好吗 近来如何
Raymond is a champion of English cheeses
雷蒙德大爱
which sit alongside the French favourites on his cheeseboard.
英国奶酪和法国奶酪
So I try to split my loyalties.
我觉得左右为难
I'm in crisis at the moment.
真是决断时刻啊
Listen, I live 35 years here.
我在这儿住了35年了
I love my French wine, I love my France
我爱法国的美酒 我爱我的法国
But I also love England very much. So what do you do?
但是我也很爱英格兰 换做是你怎么办
And there are delicious cheeses. Absolutely.
而且他们的奶酪也很美味 没错
This one is a goat cheese.
这一块是山羊奶酪
Goat milk. Put a big one. Put the big one.
山羊奶 挑个大块的
I've got a big appetite.
我现在胃口大开
I think some fantastic cheese is being made by young craftsmen
我认为现在的年轻的手艺人能做出相当好的奶酪
who are connecting with their craft
他们互相交流手艺
and that possibly must be the biggest triumph
造就了现代英国农业上
of a agriculture in Britain today.
最灿烂的成果之一
What do you think, Raymond?
你觉得怎么样 雷蒙德
I think I'll take it.
这个我要了
Raymond's chosen three English cheeses.
雷蒙德选择了三款英国奶酪
Oxfordshire goat, a Yorkshire blue
牛津郡的山羊奶酪 约克郡的蓝奶酪
and a Berkswell sheep's cheese.
和伯克斯韦尔绵羊奶酪
From France, a Comte and a ripe Chambertin.
以及来自法国的考姆特奶酪和香贝坦熟奶酪
Merci, Eric.
谢谢你 埃里克
When you have a selection of cheeses, you should try to eat them
当你在吃奶酪拼盘的时候
according to their level of strength and acidity.
一定要根据它们的硬度和酸性按顺序吃
For this plateful, I will use the goat's cheese first
就这一盘而言 我会先吃山羊奶酪
and then the last the blue.
把蓝奶酪留到最后
The blues are always the last
蓝奶酪总是要留到最后吃
because you find them mostly the most acidic,
因为它们一般来说是最酸的
but do whatever you want.
不过随心所欲就好