next five more my 100 tips to help you cook better kicking off with how to whip cream whipping cream now the important part here is whipping

接下來還有更多，我的 100 個烹飪技巧，幫助你做得更好，從如何打發鮮奶油開始。

the cream to a three-quarter stage if we over whip it it will split so be very careful double cream in now when we whisk things

打發鮮奶油時，重要的是要打到四分之三的程度，如果打過頭了會分離，所以要非常小心。

we whisk it in the shape of a figure of eight and if you spin the bowl as you whip the cream you get to release

當我們攪打東西時，我們用八字形的方式攪打，如果你在打發鮮奶油時鏇轉碗，可以從底部釋放出來。

it from the bottom so it whips evenly whisk whisk whisk and it should just sit inside the whisk and start to sort of fall out just

這樣才能均勻地打發，攪打、攪打、攪打，它應該剛好停在打蛋器裡面，然後開始有點掉出來。

perfect three-quarter stage double cream done room temperature cream whips much faster than cold so you'll need to take your cream out of the fridge 30 minutes before you want to whip it

完美的四分之三程度，雙倍鮮奶油完成。室溫的鮮奶油比冷的打發得快得多，所以你需要在想要打發前 30 分鐘把鮮奶油從冰箱拿出來。

unless of course you want to work on your biceps a great tip to prevent milk and cream from boiling over in a saucepan is to simply lay a wooden spoon across

除非當然你想鍛鍊你的二頭肌。一個防止牛奶和鮮奶油在平底鍋中沸騰溢出的好技巧，就是簡單地在上面放一根木湯匙。

the top the cream bubbles will rise up and hit the wooden handle and then fall back into the pan instead of bubbling over sticky stuff like trickle and golden

鮮奶油的泡泡會上升，碰到木柄，然後落回鍋中，而不是溢出。

syrup can be a real mess to measure out my tip is to rub the spoon with a neutral oil like rapeseed and any sticky ingredients will slide

像糖漿和金色糖漿這樣的黏性東西，測量起來真的很麻煩。我的技巧是在湯匙上抹一點中性油，比如菜籽油。

straight off and my tip for greasing cake tins is to keep old butter wrappers on hand and use them to crease when needed with how to handle pastry lightly flour

任何黏性材料都會直接滑下來。我給蛋糕模具塗油的技巧是，保留舊的奶油包裝紙，需要時用來塗油。

the surface pastry on top rolling pin now the secret now is don't overwork the pastry firm push turn the pastry round and this helps to

關於如何處理派皮，輕輕地在表面撒上麵粉，派皮在上面，擀麵杖。現在的秘訣是不要過度處理派皮，用力推，把派皮轉一圈。

even the pastry turn and roll now as it starts to crack don't worry just by pushing it back together it sort of unites the pastry

這有助於均勻派皮，轉動並擀開。當它開始裂開時不要擔心，只要把它推回去，它就會把派皮結合起來。

immediately apply pressure turn the pastry now the average thickness is down to a one pound coin back on to the rolling pin and look beautiful for the neatest edge on tarts

立即施加壓力，轉動派皮。現在平均厚度降到一磅硬幣的厚度，回到擀麵杖上，看起來很漂亮。

and quiches my tip is to let the pastry hang over the side of the tin when you bake it trim around the edge once the pastry is

對於塔和法式鹹派最整齊的邊緣，我的技巧是讓派皮在烘烤時懸掛在模具邊緣。

cooked it will give you a cleaner edge and prevent it from shrinking my tip for even rising is to place cakes and tarts in the center of the oven

派皮烤好後，沿邊緣修剪，會給你一個更乾淨的邊緣，並防止它收縮。

so the air can circulate all the way around them to test your cake to make sure it's done insert a knife skewer or even a piece of spaghetti in

我讓蛋糕和塔均勻上升的技巧是，把它們放在烤箱中央，這樣空氣可以在它們週圍循環。

the center if there's mixture stuck to it it's not done yet if it comes out clean your cake's ready if you don't have any baking beans to

要測試你的蛋糕是否烤好，在中心插入一把刀、串或甚至一根義大利麵。

hand for blind baking you can use any rice grain or pulse you won't be able to cook with them afterwards but do keep them to reuse them next time

如果有混合物黏在上面，還沒烤好。如果出來是乾淨的，你的蛋糕就準備好了。

when you're folding egg whites and whipped cream into cake mixtures you want to retain as much air in the mixture as you can my tip use a metal spoon

如果你沒有烘焙豆來進行盲烤，你可以使用任何米、穀物或豆類。

as the sharp thin edge will keep more of the air in starting with how to cook dark breasts perfectly the slow way duck breasts never be scared about

之後你無法用它們來烹飪，但要保留它們以便下次重複使用。

cooking this bird absolutely delicious very healthy first oven on 200 degrees and then salt pepper now the salt will help to extract the water out of

當你把蛋白和打發的鮮奶油摺入蛋糕混合物時，你想盡可能保留混合物中的空氣。我的技巧是使用金屬湯匙。

the fat nonstick pan no oil but start the duck breasts in the pan cold skin side down it feels and sounds a little bit weird

因為鋒利的薄邊緣會保留更多的空氣。從如何完美地慢煮鴨胸開始，永遠不要害怕烹飪這種鳥類。

but if you put them into a cold pan and turn the heat up gradually it starts to release the fat if we put them into a hot pan it seals

絕對美味，非常健康。首先烤箱開到 200 度，然後鹽和鬍椒。

them in and the fat stays in there we want to render that fat down 90 of that duck breast will be cooked on its skin keeps the duck nice and moist

鹽會幫助從脂肪中提取水分。不沾鍋，不用油，但從冷鍋開始鴨胸，皮面朝下。

but more importantly it stays crispy once the fat comes out turn the duck over nice high hot heat seal the duck now they're going in the oven skin side

感覺和聽起來有點奇怪，但如果你把它們放入冷鍋，然後逐漸加熱，它開始釋放脂肪。

down six to eight minutes if your pan's got a plastic handle then transfer the duck breast onto a tray but make sure you put the tray into

如果我們把它們放入熱鍋，它會封住它們，脂肪會留在裡面。我們想要把脂肪熬出來。

the oven to get hot first cooking duck is like cooking a piece of beef and you can't slice it piping hot all the goodness runs out

90% 的鴨胸會在皮上煮熟，保持鴨肉鮮嫩多汁，但更重要的是它保持酥脆。

just quickly turn it over push your fingers in there and it's slightly resistant but still quite bouncy and that confirms they're quite pink in the center

一旦脂肪出來，把鴨翻過來，高溫密封鴨肉。現在它們要進烤箱，皮面朝下，六到八分鐘。

but the important part now is leaving that to rest let them cool down and then we'll slice them keep that excess duck fat and there you go

如果你的平底鍋有塑膠把手，那麼把鴨胸轉移到託盤上，但要確保先把託盤放進烤箱加熱。

next time you're sauteing potatoes you just take them to a completely different level now slicing the dirt just slice it at an angle not too thin

烹飪鴨肉就像烹飪一塊牛肉，你不能在滾燙的時候切片，所有的精華都會流出來。

if you slice it thinly it goes cold quickly so nice thick slices nice crispy skin on top and a beautiful clump roasted duck all the white fat

只要快速翻過來，用手指按壓，它有點抵抗但仍然很有彈性，這證實了它們中心相當粉紅。

gone nice crispy skin absolutely delicious another slow cooking tip is when slow cooking stews and casseroles fat will rise to the surface to get rid of any

但現在重要的部分是讓它休息，讓它們冷卻，然後我們會切片。

excess oils my tip is to remove them with kitchen paper before serving this also works brilliantly on gravies and sauces many great slow-cooked dishes start by

保留多餘的鴨油，下次你炒馬鈴薯時，只要用它們就能帶到完全不同的層次。

browning the meat as the meat cooks lots of flavors get stuck to the pan to get it into your sauce deglaze with wine stock or vinegar

現在切片鴨肉，以一個角度切片，不要太薄。

never add soft herbs at the beginning not slow cooking they're all too delicate the tip is to add them at the end for that hit of fresh flavor and vibrant

如果你切得太薄，它很快就會變冷，所以切厚一點，上面有漂亮的酥脆外皮，還有美麗的粉紅色烤鴨。

color a great tip when frying fish is to always fry skin side down to keep it crispy and always lay the footage away from you

所有白色脂肪都消失了，漂亮的酥脆外皮，絕對美味。

when adding to the pan to prevent hot oil from splashing towards you first how to make a fantastic chicken stock a classic slow cooked recipe

另一個慢煮技巧是，當慢煮燉菜和砂鍋菜時，脂肪會浮到表面。

that gets amazing flavor from simple ingredients chicken stock the vital ingredient to good cooking it transforms sauces it's a fantastic base for soups and more importantly it's so easy to do

要清除任何多餘的油，我的技巧是在上菜前用廚房紙巾去除它們。

a little bit of love and care at the beginning and it cooks itself right step one chicken carcass into a pie-sided pan an onion doesn't need to be finely

這在肉汁和醬汁上也很好用。許多優秀的慢煮菜餚從把肉煎成褐色開始。

chopped the vegetables flavor the stock onion in then from there cut your leek into nice big solid chunks roughly same size as the onion so

當肉烹飪時，很多風味會黏在平底鍋上，要把它放進你的醬汁中，用酒、高湯或醋去釉。

the vegetables cook at the same time and then our carrot celery in garlic and then a nice sprig of thyme that helps to really give

永遠不要在開始時加入軟質香草，不是慢煮，它們都太脆弱了。

depth of flavor to the chicken stock a couple of bay leaves and some fresh parsley and then peppercorns pan and just lightly crush them and a little

技巧是在最後加入它們，以獲得新鮮風味和鮮豔顏色的衝擊。

pinch of salt and now just cover the vegetables and the carcass with cold water just cover the chicken and the vegetables bring it up to the ball as quick as you

煎魚時的一個好技巧是，總是皮面朝下煎，以保持酥脆，並且總是遠離你放置魚。

can now as it comes into the boil a really nice skin take the base of the ladle and swell that around that pushes all the grease and the impurities to the

加入平底鍋時，防止熱油濺向你。首先，如何製作美味的雞高湯，一個經典的慢煮食譜。

side of the pan then get your ladle and just tilt it if you don't skim all that off the stop becomes very cloudy people's impression of cooking stock

從簡單的食材中獲得驚人的風味。雞高湯是良好烹飪的重要成分，它改變醬汁，是湯的絕佳基礎。

then it needs to cook for three four hours at a time this is one chicken carcass let that boil away gently for 30 to 40 minutes maximum

更重要的是它很容易做，開始時一點愛和關懷，它自己就會煮好。

now we're going to pass it off take a sieve place that over the pan and then just pour that in it smells amazing it's aromatic the color

第一步，雞骨架放入深邊平底鍋。洋蔥不需要切得很細，蔬菜會調味高湯。

is absolutely beautiful and there you have the most amazing stock when you need to season meat in flour a great tip is to place it in a plastic

從那裡，把你的韭菜切成漂亮的大塊，大約和洋蔥一樣大小。

bag to dust it evenly using flour also helps the sauce to get nice and thick during cooking when browning meat fry in small batches don't crowd the pan otherwise it won't

這樣蔬菜會同時煮熟，然後我們的鬍蘿蔔、芹菜、大蒜，還有一小枝百里香。

sear or color properly when slow roasting meat line the bottom of the roasting tray with chunky vegetables like onions fennel and carrots they act as a trivet to keep the meat

這有助於真正給雞高湯帶來風味的深度。幾片月桂葉和一些新鮮的歐芹。

from boiling in his own juices plus the veg can be the base for your gravy later on after slow cooking baked on residue can be tough to remove

然後鬍椒粒，平底鍋，只要輕輕壓碎它們，還有一點鹽。

but if you boil water in the pan it will dissolve and break down then simply pour out and wash with soap and water i absolutely love these peppers now they

現在只要用冷水覆蓋蔬菜和骨架，只要覆蓋雞肉和蔬菜，盡快把它煮開。

have the most amazing sweet delicious flavor with a really nice crunchy texture and the most exciting thing about the peppers is that they're just as

當它開始沸騰時，會形成一層很好的浮沫，用湯匙的底部，把它推開。

delicious raw or cooked to identify the perfect pepper must be smooth and firm and not a wrinkle inside now how to cut the perfect pepper

這會把所有的油脂和雜質推到平底鍋的一邊，然後拿你的湯匙，只要傾斜它。

stalk off pepper down and get the knife start from the top and slice all the way around basically we're gonna be slicing around the seeds

如果你不撇掉所有這些，高湯會變得非常混濁。

look no faffing around like this little perfect christmas tree of seeds and you haven't got the mess all over your board and more importantly it's twice as quick

人們對烹飪高湯的印象是，它需要一次煮三到四個小時。

discard that now we're going to cut it into a julienne flatten the pepper skin side down onto the board because it's a lot easier to slice through the

這是一個雞骨架，讓它輕輕沸騰 30 到 40 分鐘，最多。

pepper and just lift the knife up and down and basically julienne is a chef's word for strips these are absolutely perfect for sauteing and that's what we're looking for there

現在我們要過濾它，拿一個篩子，放在平底鍋上，然後只要倒進去。

crunchy delicious and more importantly no seeds beautiful many great brunch recipes start with a delicious fresh egg my tried and tested way to tell if your

聞起來很香，很芳香，顏色絕對美麗，你就有最美妙的高湯。

egg is fresh is to simply place it into a bowl of cold water a fresh egg will sink and a stale one will float if a small piece of shell goes into the

當你需要把肉裹上麵粉時，一個好技巧是把它放在塑膠袋裡，均勻地撒上麵粉。

bowl when you're cracking eggs my tip for removing it is to simply use a larger piece to fish it out it works like magic for prize winning fried eggs fry them in

使用麵粉也有助於醬汁在烹飪時變得濃稠。

oil adding a tablespoon of water then cover the water steams the top of the egg to perfection toasted bagels are brilliant for brunch my tip to make sure you always have them

煎肉時，小批量煎，不要擠滿平底鍋，否則它不會煎成褐色或上色。

on hand is to stock up your freezer but make sure you slice them first that way you can pop them straight into your toaster first up how to peel and cut a mango the

慢烤肉時，在烤盤底部鋪上大塊蔬菜，如洋蔥、茴香和鬍蘿蔔。

easy way holding your stalk end up cut either side of the stone cut all the way into the flesh making squares without cutting through the skin

它們充當三腳架，防止肉在自己的汁液中煮沸，而且蔬菜可以作為你肉汁的基礎。

then turn it inside out and carefully cut your pieces off a great tip to check if a pineapple is ripe is to pull a leaf out from the top

慢煮後，烤上的殘留物可能很難去除，但如果你在平底鍋中煮水，它會溶解並分解。

if it comes away easily it's ripe and ready for slicing my tip to get the flesh out of a kiwi is to simply cut the fruit in half

然後簡單地倒出，用肥皂和水清洗。

and scoop it out with a teaspoon try it it really works if you have fruit that's not perfectly ripe the tip is to put a banana in a

我絕對喜歡這些甜椒，它們有最驚人的甜味和美味，質地非常脆。

paper bag then add your unripe fruit put in a dark place and the banana will speed up the ripening process of the other fruit you can make a grapefruit puree to

關於甜椒最令人興奮的事情是，它們生吃或熟吃都一樣美味。

accompany a brunch pancake or a crumpet in a blender to clean it afterwards add a cup of warm water and run the machine for a few seconds empty out then simply

要識別完美的甜椒，必須光滑堅實，裡面沒有皺紋。

repeat with a drop of washing up liquid then rinse this has to be the most popular part of the chicken now very versatile incredibly tender

現在如何切完美的甜椒，把莖去掉，甜椒朝下，拿刀從頂部開始，一直切到週圍。

very lean hardly any fat whatsoever the secret is cooking it without it becoming dry the first thing is to season it properly both sides two tablespoons of olive oil get the pan

基本上我們要切開種子週圍，看，沒有這樣亂搞，完美的小聖誕樹種子。

nice and hot the secret now is to get a really nice color on the skin really nice color no color no flavor skin side down tilt the pan so it cooks

你沒有把板子弄得一團糟，更重要的是它快兩倍。

the back of the chicken breast where it's really nice and round and very fat let the pan do the work chicken breast normally takes between

丟掉那個，現在我們要把它切成細絲，把甜椒壓平，皮面朝下放在板上。

sort of 10 and 12 minutes to cook properly now we've got the color on the skin the skin's nice and crispy we're going to deglaze the pan

因為切穿甜椒容易得多，只要把刀上下抬起，基本上細絲是廚師對條狀的用詞。

deglaze with masala now masala is a sweet fortified italian wine you can also use white wine masala in flambe burn off the alcohol which gets rid of that really sort of

這些絕對適合炒，這就是我們要找的，脆脆的美味，更重要的是沒有種子，美麗。

harsh alcoholic flavor roll the chicken around the masala delays in the pan basically means washing the pan and lifting off all that flavor stuck to

許多優秀的早午餐食譜從美味的鮮蛋開始。

the bottom of the frying pan and putting it into the sauce now chicken stock bring that up to the boil and let it simmer for three to four minutes

我測試過的方法來判斷你的蛋是否新鮮，就是簡單地把它放入一碗冷水中。

it's really important to leave the chicken breast skin side up the skin's nice and crispy and it's important now the chicken cooks from underneath as it

新鮮的蛋會下沉，不新鮮的會浮起來。

starts cooking it absorbs the stock so in the center of the chicken stays nice and moist now the stock of the masala has reduced down you have the confidence to allow it

如果你在打蛋時有一小片蛋殼掉進碗裡，我去除它的技巧是簡單地用一片更大的來把它撈出來。

to almost disappear and look the combination between the masala and the chicken stock is quite sweet so it finishes the chicken with this really nice delicious

它像魔法一樣有效。對於獲獎的煎蛋，在油中煎它們，加入一湯匙水，然後蓋上。

glaze on top and there you go a delicious succulent chicken breast with the most amazing flavoursome skin phenomenal soups make stunningly simple meals my tip for adding incredible depth of

水蒸蛋的頂部到完美。烤過的貝果對早午餐來說很棒。

flavor is to always keep your leftover parmesan rinds store them in the freezer then add to the pan as the soup cooks and leaves to infuse

我確保你總是有它們的技巧是，在冷凍庫中儲存，但要確保先切片。

then remove before serving is less waste and more taste another tip to take homemade soup to the next level whisk in cubes of cold butter

這樣你可以直接把它們放進你的烤麵包機。首先，如何剝和切芒果，簡單的方法。

just before serving to get a glossy velvety texture and a beautifully rich taste another fantastic standard for a fuss-free weekend eat is the classic baked potato my tip for a

拿著莖端向上，切核的兩邊，一直切到果肉，做方格而不切穿果皮。

great crispy skin is to use salt to your advantage simply add it to the outside before cooking and the salt will draw out the moisture

然後把它翻過來，小心地切下你的塊。

in the oven as it bakes a touch of salt gives you an amazingly crisp skin on chicken and fish too as well as highlighting the flavor

一個檢查鳳梨是否成熟的好技巧是，從頂部拉出一片葉子。

home roasted nuts make a delicious tv snack my tip for peeling them with these is to simply toast them in the oven for about 10 minutes wrap in a tea towel

如果它容易脫落，它就成熟了，準備切片。

and rub until the skins are removed perfect sprinkle with sea salt and so with a glass of wine chopping herbs the secret is to chop

我從奇異果中取出果肉的技巧是，簡單地把水果切成兩半，用茶匙挖出來。

them not bruise them now basil this is a soft herb so treat it with some respect when people go mad chopping herbs all the goodness comes out on the

試試看，它真的有效。如果你有不完全成熟的水果，技巧是把香蕉放在紙袋裡。

board i want the goodness left inside the basil place them all inside one another with the largest leaf at the bottom and it's almost like

然後加入你不成熟的水果，放在黑暗的地方，香蕉會加速其他水果的成熟過程。

rolling a cigar large one at the bottom small ones in the center and then look place them down together just roll them nice and gently don't bruise them

你可以製作葡萄柚果泥來搭配早午餐煎餅或鬆餅。

step one rolled ready to slice sharp knife imperative fingers tucked in the bottom part of your knuckle is the guide between you and the herbs that there

在攪拌機中，之後要清潔它，加入一杯溫水，運行機器幾秒鐘，倒空，然後簡單地重複。

stops you from cutting your finger really important to get comfortable with a knife and just practice rolling the knife across the board and relaxing that wrist

加一滴洗碗精，然後沖洗。這必須是雞肉最受歡迎的部分。

it's all in the wrist action so herbs up fingernails tucked underneath and just up and down up and down and there you have a chopped basil

現在非常多功能，非常嫩，非常瘦，幾乎沒有任何脂肪。

that's not bruised and smelling very fragra right coriander so you get the bunch of coriander hold it down and just lightly shave the leaves off

秘訣是在不變乾的情況下烹飪它。第一件事是適當地調味兩面，兩湯匙橄欖油。

the stalks bunch them up together and then just again let the knife do the work take the fingernails in and just chop once and once early don't hack it just chop

把平底鍋弄得很熱，現在的秘訣是在皮上獲得非常好的顏色，非常好的顏色，沒有顏色就沒有風味。

it you can always identify when you bruise the herb when you've removed the herbs off the board there's a big green patch mmm full of flavour and none of the

皮面朝下，傾斜平底鍋，這樣它會烹飪雞胸的背面，那裡真的很圓很肥。

goodness is left on the chopping board a great tip for using leftover herbs simply chop finely mix into butter roll up in clim film and freeze

讓平底鍋做工作，雞胸通常需要大約 10 到 12 分鐘才能正確烹飪。

then when you want a herbie hit cut into slices and melt over steaks chicken or veg asparagus is great for a simple supper to prepare always remove the lower woody

現在我們在皮上有了顏色，皮很漂亮很脆，我們要去釉平底鍋。

stem by gently bending and the asparagus will snap at the perfect point then boil or steam and serve with a little of my herb butter

用瑪莎拉去釉，現在瑪莎拉是一種甜味的強化義大利酒，你也可以使用白酒。

for a cracking soft boiled egg simply place your egg in boiling water add a splash of vinegar and cook for exactly eight minutes then plunge into ice water the vinegar

瑪莎拉，點火燃燒酒精，這會去除那種非常刺鼻的酒精味。

helps the shell peel off easily and the ice water stops the egg from cooking giving you the perfect runny yolk for fuss-free salad dressings simply add

把雞肉在瑪莎拉中滾動，去釉在平底鍋中基本上意味著清洗平底鍋，把黏在煎鍋底部的所有風味都提起來。

the ingredients into a jam jar screw the lid on tightly and shake to combine in seconds there's no need to wash up a whisk and

把它放進醬汁中，現在雞高湯，把它煮開，讓它燉三到四分鐘。

the jars ready made to store any leftovers with how to prepare prawns to prep it get the head and twist keep hold of those heads

讓雞胸皮面朝上真的很重要，皮很漂亮很脆，現在重要的是雞肉從下面烹飪。

make the most amazing stock and then with your thumb get underneath the shell and just peel off that beautiful little layer now with your thumb on your finger push

當它開始烹飪時，它吸收高湯，所以雞肉中心保持鮮嫩多汁。

and shake and look the whole tail comes off you don't have to peel the whole thing from there get your knife and just gently cut the surface of the

現在瑪莎拉的高湯已經減少，你有信心讓它幾乎消失。

prawn and what we're looking for there is that little dirt sack that's got to come out otherwise if you cook the prawn with that sack in there it's

看，瑪莎拉和雞高湯的組合相當甜，所以它用這種真正美味可口的釉完成雞肉。

crunchy it's not very nice and it ruins that sweet flavor and there you go the most amazing prawn ready for cooking serving whole fish always makes an impact here's how to

上面，你就有了美味的多汁雞胸，有著最驚人的風味皮，非凡。

fillet it at the table run a knife along the backbone remove the skin and carefully lift off the portions of flesh using a fish slice

湯做出令人驚豔的簡單餐點。我增加令人難以置信的風味深度的技巧是，總是保留你剩下的帕瑪森起司皮。

then just lift off the backbone in one careful movement whole hams are always impressive to carve one easily hold the hand by the bone and cut down the meat as close to

把它們存放在冷凍庫中，然後在湯煮時加入平底鍋，讓它浸泡。

the bone as possible you can then lay your cut hand flat on the board making it nice and easy to slice thinly and evenly for perfect pork crackling pour over hot

然後在上菜前移除，更少的浪費和更多的味道。

oil before roasting in the oven it'll come out beautifully crisp and crunchy and when you need to chill wine fast simply add a large handful of salt to

另一個把自製湯提升到下一層次的技巧是，在上菜前攪入冷奶油塊。

your ice bucket the salt reduces the freezing point of the water which will chill your wine in six minutes flat scallops are a fantastic ingredient when you want

以獲得光澤的絲絨質地和美麗的豐富味道。

a special salad that really impresses here's how to prepare them do not be intimidated trying to get the scallop out i'll show you how easy it is to take them out and how

另一個無麻煩週末餐的絕佳標準是經典的烤馬鈴薯。

much more exciting it is to get them fresh in the shell so just basically dessert spoon and a blunt knife put the knife in to the bottom and you

我獲得酥脆外皮的技巧是利用鹽，簡單地在烹飪前把它加到外面。

just twist open tilt the knife up so it doesn't cut into the scallop meat run the knife from the top to the base off of the lid no flesh on there and

鹽會把水分吸出來，在烤箱中烘烤時，一點鹽會給你一個驚人的脆皮。

then from there that's called the scallop skirt all you do is just peel that forward and get the spoon to run down the back of the shell and the idea is to remove

在雞肉和魚上也是如此，以及突出風味。

that little bit of muscle that holds the scallop onto the bottom shelf bang it pops out that's the top the small side to the bottom there's the

自製烤堅果做出美味的電視零食。我剝它們的技巧是，簡單地在烤箱中烤大約 10 分鐘。

muscle there and your thumb just slides neatly in there and run your fingers round and you just pop out scallop and look bang beautiful this bit here is called the

用茶巾包起來，摩擦直到皮被去除，完美。

skirt no use doesn't taste everything now that's the coral you can slice that off dry it in the oven and use it as a powder for your risottos or even

撒上海鹽，配一杯酒。切香草，秘訣是切它們，不要弄傷它們。

seasoning fish with but that's the money these just need to be rinsed under cold water dried and ready for the pan tomatoes are another salad staple here's

現在羅勒，這是一種軟質香草，所以要用一些尊重對待它。