首页 / 正文

派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】

西餐专题 20th 1月 2019 佛系大厨 43

派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】

本文为国外大厨教学食谱,英文直译文章,翻译可能不够准确,以英文为准


Party Time: Chilled “Smoked” Salmon

With the help of a simple liquid-smoke glaze, you can create the best at-home version of smoked salmon with nothing more than a beautiful piece of fish and Joule. Seriously, the holidays are coming and it’s time to step up your game. This dish has a sophisticated, lightly smoky flavor that is bound to impress and delight at your next event. Serve it as an appetizer or cocktail party snack, pile it on homemade bagels the next morning, or go totally crazy and roll it into some sushi. Whatever you do, remember that this smoky masterpiece needs to chill for a spell before serving, so plan to make it at least eight hours beforehand.

在简单的液体烟雾釉的帮助下,您可以创造最好的家庭版烟熏三文鱼,只有一块美丽的鱼和焦耳。说真的,假期快到了,是时候加快你的游戏了。这道菜有一种精致,轻微的烟熏味,必将给您的下一次活动留下深刻的印象。将它作为开胃菜或鸡尾酒会小吃,第二天早上将它堆放在自制百吉饼上,或者完全疯狂并将其卷成一些寿司。无论你做什么,记住这个烟熏的杰作需要在服务之前放松一下,所以计划至少提前8小时。



Ingredients



900 gSalmon, a whole side

 Salt, as needed

Sugar, as needed

100 gMolasses

55 gLiquid smoke 

50 gBrown sugar 

5 gBlack pepper 

Olive oil, (optional), as needed





Equipment

Sous vide setup 

Vacuum sealer

Vacuum sealer bag

Timing

9 hr

Yield

10–15 servings


配料

900 克 三文鱼,一个整体,根据需要加盐

糖,根据需要

100 克糖蜜

55 克 液体烟雾 

50 克 红糖 

5 克黑胡椒 

-橄榄油, (可选的), 如所须



设备

Sous vide设置 

真空封口机

真空封口袋

定时9小时

产量10-15份


I. Love. Salmon. Do you have any other recipes?
Sous vide salmon is a game changer—and we’ve got all the recipes to prove it.

When buying salmon, what should I look for?
Ask the professionals. Head over to your local fishmonger or the the fish counter at your favorite grocery store and ask for a whole side of salmon that weighs about 900 g.

What kind of knife do I need to really get that skin off?
The brand isn’t really important, though our kitchen sure has opinion about knives. What’s most important is that your knife is wicked sharp and your hand is steady.

Do I have to use a vacuum sealer to cook this dish?
You certainly don’t have to use a vacuum sealer to get this fish tasting smoky and delicious—but it certainly helps. Vacuum sealing firms the fish up nice and tight during the long cooling period. Plus, you can use that vacuum sealer to make dozen of other delicious recipes. Isn’t it about time you bought one?

Do you have any other dishes that are perfect for a party?
Definitely. How about the greatest deviled eggs? Perhaps some pastrami or salmon bites? Impossibly smooth chicken liver pâté?

我爱。三文鱼。你有其他食谱吗?

Sous vide三文鱼是改变游戏规则的 – 我们已经得到了所有的食谱来证明它。


购买鲑鱼时,我应该寻找什么?
问专业人士。前往您当地的鱼贩或您最喜欢的杂货店的鱼柜台,并要求整个三文鱼重约900克。


我需要什么样的刀才能让皮肤脱落?
虽然我们的厨房肯定对刀具有意见,但品牌并不是很重要。最重要的是你的刀是锋利的,你的手是稳定的。


我是否必须使用真空封口机来烹饪这道菜?
你当然不必使用真空封口机让这种鱼品尝烟熏和美味 – 但它肯定有帮助。在长时间的冷却期间,真空密封使鱼变得美观而紧凑。此外,您可以使用真空封口机制作其他美味食谱。不是你买的时间吗?


你还有其他适合举办派对的菜吗?
当然。如何最大芥末蘸蛋?也许一些熏牛肉或鲑鱼咬伤?不可能是光滑的鸡肝酱吗?


1

对于中等稀有,柔软和细腻,我们建议在113°F / 45°C下烹饪约1小时。

For medium-rare, soft and delicate, we recommend cooking at 113 °F / 45 °C for about 1 hour. 



派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】



2

900 克三文鱼,一个整体

将三文鱼平放在您的工作区,皮肤朝下。从鱼的尾端开始,切成粉红色的肉。用你的空手抓住尾巴上分开的皮肤。继续切下鱼的长度,随意用你的空手将皮肤拉向你。丢弃皮肤。

900 gSalmon, a whole side

Lay salmon flat on your workspace, skin side down. Beginning at the tail end of the fish, slice into and underneath the pink meat. Use your free hand to grasp the separated skin at the tail. Continue slicing down the length of the fish, pulling the skin back toward you with your free hand as you go. Discard skin.


派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】


3

900 克三文鱼,一个整体

 根据需要加盐

,根据需要


干燥的鱼将使其外观生动,质地坚实,增加新鲜感。

对于这种干燥的固化,你需要4:1的盐与糖的比例。您可以观察它或在测量中获得技术。如果您正在观察它,请确保对鱼进行大量调味,尽可能覆盖尽可能多的表面。

让我们休息45分钟,然后在冰浴(一个装满冰块和非常冷的水的碗)中将你的鱼扣好,以完全去除盐和糖。

900 gSalmon, a whole side

 Salt, as needed

Sugar, as needed


Dry-curing fish will give it a vibrant appearance, a firm texture, and added freshness.

For this dry cure, you want a 4:1 ratio of salt to sugar. You can eyeball it or get technical in your measurements. If you are eyeballing it, just be sure to season the fish heavily, covering as much of the surface as possible.

Let rest 45 minutes, then dunk your fish in an ice bath (a bowl filled with ice cubes and very cold water) to completely remove the salt and sugar.



派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】


4

55 克液体烟雾 

50 克红糖 

5 克黑胡椒 


在一个碗里,加入糖蜜,液体烟,红糖和黑胡椒。

100 gMolasses

55 gLiquid smoke 

50 gBrown sugar 

5 gBlack pepper 


In a bowl, combine molasses, liquid smoke, brown sugar, and black pepper.


派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】



5

将漂洗过的鲑鱼转移到纸盘中,然后用纸巾擦干。接下来,在鲑鱼的两侧刷上釉。

Transfer rinsed salmon to a sheet tray and pat it dry with a paper towel. Next, brush glaze onto both sides of your salmon.


派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】



6

小心地将鱼放入袋中,根据需要进行调整,使其保持平整。

Carefully place your fish inside your bag, adjusting it as necessary so it lays nice and flat.

7

用焦耳将你的鲑鱼袋加入水中,确保鱼完全浸没在水中。当它做饭时,你可以做面包薯片(aka crostini)供应!

Add your bag of salmon to the water with Joule, making sure the fish is completely submerged. While it cooks, you can make baguette crisps (aka crostini) for serving!


派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】



8

在一个大碗里加冰和非常冷的水。将袋子转移到碗中并将其放在那里,直到鱼摸到凉爽。取出袋子,将其擦干,并将其存放在冰箱中过夜或全天 – 我们建议至少8小时。

Fill a large bowl with ice and very cold water. Transfer the bag to the bowl and leave it there until the fish is cool to the touch. Remove bag, dry it off, and store it in the fridge either overnight or all day—we recommend at least 8 hours.


9

橄榄油, (可选的), 如所须

晚会时间!如果你愿意的话,淋上橄榄油,享受那种烟熏鱼。

Olive oil, (optional), as needed

Party time! Drizzle with olive oil, if you like, and enjoy that smoky fish.


派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】


你真的想认真学西餐吗?

每天看看美食视频能学到真正的西餐技术吗?

每天看看简单教学能成为西餐大师吗?

也许能学到一些东西,但是想成为专业的,很难!

怎么才能成长为专业的西餐大师呢?

答案只有一个,不断学习!


想自己也能做出这些米其林级别的菜肴吗?


你需要看专业的西餐书籍,看专业的西餐教学视频。

只有加倍努力,才能显得毫不费力。


给大家推荐专业的国际西餐烹饪技术书籍,

详细的食谱精确的教学手法

包括前菜、沙拉、汤、主菜、低温、分子、甜品精细划分,

法餐、意餐、美式、日料、韩料等应有尽有。


提供全球最新最权威的专业西餐教学书籍,

书籍都是电子版,比实际书籍便宜很多,

阅读简单,手机电脑均可以阅读,清晰明了。

派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】

派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】

加入书籍会员,只需要留一个邮箱,

每周更新五本时下最新的西餐教学书籍。

会员费用:200元一年费用。


学习是对自己最好的投资。

如果你爱好西餐,想成为专业的西餐大师,并且不甘现实,想要努力去改变的,加入我们吧,学习起来!


扫描以下二维码加好友,了解详情。

微信号:cy471965766 

派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】

原文始发于微信公众号(西餐教学):派对时间:冷冻“烟熏”三文鱼(国外大厨教学食谱)中英对照【一周精选】