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你會(huì)用煎鍋么？專(zhuān)家教你烹飪技巧
Hi, I’m Bianca Henry, today’s show food stylist. Welcome to today’s cooking school. Today we are gonna show you a series of pan techniques.You’ve probably heard these terms before: saute, sear, pan fry, deep fry. Maybe you think they are all a little bit alike. No, they are not. There are subtle little differences between them and we are gonna show you what those are right now.
大家好，我是Bianca Henry。現(xiàn)在是今天的食尚秀節(jié)目。歡迎參加今天的烹飪學(xué)堂。我們現(xiàn)在要向大家介紹一些烹飪技巧。你以前或許聽(tīng)說(shuō)過(guò)這些詞語(yǔ)：炒，煎，平底鍋煎，炸。或許你認(rèn)為他們大同小異。不，他們之間有著細(xì)微的差別，我們現(xiàn)在就向大家詳細(xì)介紹。
For any kind of oil cooking such as a saute and a sear, you wanna start with pre-heated oil in a hot pan. We got it a little bit of oil in there and that wavy surface will tell you it’s ready to go. We are adding some sliced onions and peppers, gonna keep the food moving andthis is called saute. The food is gonna cook quickly, thoroughly without getting much shape and that’s what you wanna do for that.
對(duì)于任何種類(lèi)的用油烹飪，比如炒和煎，都要用熱的平底鍋把油預(yù)熱。我們這里有一點(diǎn)油，有點(diǎn)波紋的表面表明可以開(kāi)始烹飪了。我們加入一些切片的洋蔥和辣椒，不斷翻動(dòng)，這就叫炒。食物很快煮好，不需要什么造型，你就想要這樣的效果。
Now, alternately, searing involves food in the pan that does not get stirred, does not get moved around. We are searing a little few scallops here. Once again the pan is hot, the oil is wavy. We are gonna add our scallops and let them sit in one place undisturbed for about two or three minutes while the underside gets nice and crispy coating. And look at the scallops from that plate, that’s what we are aiming for right there. And I promise you, you leave the food alone and this is gonna look like that.
而另一種方式，煎意味著食物在平底鍋里不要攪動(dòng)，不要翻轉(zhuǎn)。我這里正在煎一些扇貝。平底鍋也是熱的，油表面起了波紋。我們把扇貝加進(jìn)去，讓它們?cè)谝粋€(gè)位置保持不動(dòng)，大約兩三分鐘，直到底部煎成香脆的薄皮。看一下這個(gè)盤(pán)子里的扇貝，我們就是希望煎出這種效果。我保證，不用去管它，肯定能煎成這樣。
Now moving down the line, we are gonna be doing some pan frying here. You can see there’s a lot more oil in this pan. You get about half an inch of oil in it. We are going to be sort of half frying our food, first on one side then on the other. We are using croquettes that have a crumb coating. When you're pan frying food such as fried chicken, croquettes, anything of that nature you want to have a little bit of crumb coating whether it’s bread crumbs, crush cereal such as cornflakes and rice crispies and you wanna gently lower it into the oil. And you get that immediate sizzle, which is what you want. Once again you gonna let it sit, let the underside get crispy. Let the inside get cooked then we’ll turn them over. Let them cook for another two or three minutes on the other side. And there we have our chicken croquettes completely finished, ready to eat.
看一下這里，我們要來(lái)煎什么食物。平底鍋里的油要更多一點(diǎn)。大約有半英寸深。每次煎食物的一半，先煎一面，然后煎另一面。我們用的是裹了一層面包屑的肉丸子。當(dāng)你用平底鍋煎炸機(jī)，肉丸子，任何有一點(diǎn)面包屑包衣的食物時(shí)，要輕輕地把食物放入油里。馬上就能聽(tīng)到嘶嘶的聲音，這就是你想要的。這種方法也要讓食物靜止不動(dòng)，讓食物下面煎脆。里面也煎熟，然后翻轉(zhuǎn)過(guò)來(lái)。另外一面再煎兩三分鐘。這樣我們的雞肉丸子就完全做好了，可以吃了。
Alright moving on to deep frying, everybody knows what deep frying is. You had donuts. You had French fries. Those are deep frying foods. We are gonna be doing vegetable tempura. The main thing about deep frying is you need a thermometer. You don’t need it for any of the others,but you do need it for deep frying. We’ve got a lot of oil in this pan about three inches worth. We wanna the food float freely in the oil and you need to control the temperature of the oil so the food does not get soggy. We’ve got it between 340 and 360. That’s about the constant temperature you wanna keep it in. Gonna dip the food and a little tempura butter. Very gently lower it into the oil you are gonna see the oil start to sizzle, which is a good sign. The food will float to the bottom then quickly to the top and once it gets golden brown, you are ready to take it out. So there you go four pan techniques. You’ve got these pans at home you probably don’t have these techniques and don’t even know it.
現(xiàn)在看一下怎樣炸。每個(gè)人都知道所謂的炸是怎樣的。面包圈，炸薯?xiàng)l，這些都是油炸食品。我們要做的是蔬菜天婦羅。油炸食物最主要的就是需要溫度計(jì)。其他烹煮方法都不需要，但是油炸食品需要。平底鍋里要放很多油，大約3英寸。我們要食物在油里自由漂浮，要控制油的溫度，這樣食物才不會(huì)燒焦。油溫在340度至360度之間。保持這個(gè)溫度。把食物和一點(diǎn)天婦羅黃油放下去。小心地把食物放入油里，你會(huì)看到油開(kāi)始滋滋作響，這是好的跡象。食物會(huì)沉入底部，然后迅速漂浮到表面，炸成金黃色時(shí)就可以撈出來(lái)了。以上就是平底鍋的四種用油烹飪的方法。家中都有這種平底鍋，但是你或許沒(méi)有掌握這些技巧，甚至根本不知道。
Thanks for watching cooking school. I’m Bianca Henry.
感謝收看我們的烹飪學(xué)堂節(jié)目。我是Bianca Henry。
