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「跟著傑米‧奧利佛瘋烤肉!在家也能烤出星級美味」- Jamie Oliver's Top 5 BBQ Tips


Hello, lovely people! Jamie Oliver here. I hope you well. It's time for a few barbecuing tips.

Okay, tip number one: Make yourself a herb brush. Really, really cool. Basically, any woody herbs, rosemary, thyme, sage, bay, oregano, tie it onto a spoon or a stick and just put it in some oil and put it all around meat, fish, flat breads, vegetables. It's absolutely fantastic. It keeps things moist and delicious but adds a beautiful layer of flavor. And it does a really, really good job. Must try that!

Tip number two: Next time you're in the garden center and you see those little water spritzes, brilliant. Get a couple of those. Write on it, vinegar, okay? Do some flavored vinegars, chili, some herbs, some red-, white wine vinegar in there. Spritz that on your meat as it starts to sizzle and as you turn it. It's good for two things, amazing for flavor, and two, it keeps those flames down and stops you burning your meat as well.

Tip number three: Whether working on gas or charcoal or wood fires, always try and have a hot area and a cool area. And ideally, have it graduating from one to the other. This way you can have direct heat, get color and caramelization, and then take it through and just finish it off and then slow cook it so it's sweet and delicious and gorgeous.

Next thing, flavored salt—they're brilliant, especially for delicate things like pork, chicken, and seafood. Just smash up any herbs of your choice, spices, chili, ginger. Get a combination that you love. Smash it up to a pulp and then add in salt. Let it dry on a tray and then smash it up again. It will last for a couple of months. And that, just simply on a piece of fish or beautiful vegetables, will make so much difference. Gorgeous flavor, really subtle.

Next, if you want incredible meat with that amazing flavor around the outside, if you use regular steaks or chops cut like that thick, they're gonna be cooked so quickly; you'll never be able to get the proper color on it. So get a double or a triple steak, or chop, okay? This way you can spend a bit more time getting that beautiful bark, as we call it. It's caramelized and got that amazing flavor, and it's still blushing and juicy in the middle. Invest in that, and your barbecues will never be the same again.

As you know, I am very passionate about cooking outside and all the fun to be had with friends and family and beautiful food. So me and my barbecue team have been beavering away, and we've created some amazing products for you guys to check out. All the way from small, fun, colorful, portable barbecues up to the beautiful gas barbecue here. This is a four burner. And it gets even bigger than this. A big old six burner, and that's getting greedy, but it's a very beautiful thing.

So if you wanna check out all the barbecues that we're doing and a whole load of the accessories that come with it, check out the website below, and there's loads more stuff to come. Good luck. Take care. Happy cooking.

  • 「勤奮工作」- Beaver Away

    So me and my barbecue team have been beavering away, and we've created some amazing products for you guys to check out.




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