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「Gordon Ramsay:如何煎牛排」- Gordon Ramsay: How To Cook A Steak


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How to cook a steak
如何煎牛排

Do not be scared about cooking steak on the big night. If you follow the simple rules, it would be easy. Let the pan get nice and hot. If there's no heat in the pan, there's no color. There's no color; there's no flavor.
在大日子上煎牛排時可別嚇壞了。如果你遵循這簡單的規則,它會很容易。把平底鍋先預熱好。如果鍋子不熱,就不會上色。如果沒上色;就沒有風味。

The steak has relaxed at room temperature; therefore, it will cook quicker and it won't be stone-cold in the center.
牛排在室溫下解凍;因此,它會煎得比較快速且中間不會還是冷透的。

Ok. The pan's nice and hot. Oil in. Now, that's groundnut oil. We call it a neutral oil, not too strong.
好。鍋子熱了。放油進去。現在,那是花生油。我們稱之為中性油,味道不會太重。

Pan, just starting to smoke, a little shake, and bang, in the center. Push it down.
平底鍋,一開始冒煙,搖晃一下,然後砰的一聲,放到正中間。往下壓平。

We'll cook it two and half minutes for each side. But it's really important we don't keep on turning the steak. We only turn it once. Once on each side and then more importantly, on its back, to cook that white creamy fat.
我們每一面要煎兩分半鐘。但很重要的是,我們不要一直翻面。我們只要翻一次。一面一次然後更重要的,翻過來,煎那白色充滿油花的脂肪。

Now, she's ready for turning. Look, turn it over. Look at the color. That is beautiful.
I want to cook my steak rare, so by touching the steak, on the same feedback, as it is on the inside of my thumb. That's rare. As it starts to cook, it gets a lot firmer. Medium is there: semi-firm with a slim resistance. Well-done is there. Rare.
現在,她已經準備好可以翻面了。看,翻過來。看看那顏色。那很漂亮。我想要一分熟的牛排,所以藉由觸摸牛排,就像是觸摸我的大拇指內側一樣的感覺。那是一分熟。當一開始煎後,它會變得硬得多。五分熟是那邊:半堅硬有一點阻力。全熟就是那邊。一分熟。

Now, it's about one and a half minutes from coming out. Butter! And this keeps it a really nice nut-brown finish. Tilt the pan toward you, and just baste the steak over. Before it comes out, get your tongs, and turn the steak on its back. And just finely cook that little bit of fat there on the side. There! Look at that baby!
現在,離起鍋約還有一分半鐘的時間。奶油!而這會讓它保持很棒的桃褐色的光澤。平底鍋朝你自己傾斜,然後將牛排塗以油脂。起鍋之前,拿起夾子,將牛排翻過來。並好好地煎那邊上的一點點油脂。那兒!看看那寶貝!

Out, on... (Put) On a little bit of butter on the top. Leave it to rest. Once it's rested, onto the board. And don't slice it too thin. The thinner you slice, the colder it gets. An angle, there.
起鍋,放上...淋一些奶油在頂上。放一邊靜置。一旦靜置過後,放到砧板上。然後不要切太薄,切越薄就越會冷掉。斜著切,那兒。

Over. And look, that...is...a beautiful...sirloin steak...cooked pink. Hmm... My goodness!
結束。看看,那...是個...漂亮的...沙朗牛排...煎成粉紅色。嗯...我的天啊!

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