over the last 20 years of working in kitchens all around the world one thing that I've learned is that cooking isn't about fancy ingredients while yes fancy

在過去 20 年裡，我在世界各地廚房工作的經驗中，我學到的一件事是，烹飪不是關於花哨的食材。雖然是的，花哨

ingredients are amazing and amazing to work with what's more important is learning how to develop and build flavor today I'm going to break down some of

食材很棒，使用起來很棒，但更重要的是學習如何開發和建立風味。今天我要分解一些

the techniques that restaurants use not only to build flavor but also to balance flavor so you can do the same at home so I'm going to break down the base flavors

餐廳使用的技術，不僅是建立風味，還要平衡風味，這樣你就可以在家裡做同樣的事情。所以我要分解基礎風味

middle flavors and finishing flavors cuz once you have an understanding of them all and how they work together it's going to level up your food and flavor

中間風味和收尾風味，因為一旦你理解了它們全部以及它們如何一起工作，它會提升你的食物和風味

when you're cooking for your friends and family and to demonstrate this I'm going to run you through two recipes that I cook frequently at home and I'm going to

當你為朋友和家人做飯時，為了演示這個，我要帶你走過兩個我經常在家做的食譜，我要

teach you different ways we can level up or level down and balance flavor as we go along should be a fun one let's get stuck in so starting at the start or at

教你不同的方法，我們可以提升或降低並平衡風味，隨著我們進行。應該很有趣。讓我們開始吧。所以從開始或從

the beginning I want to talk about base flavors there's a load of different ways that we can amp up base flavors and one of the most simple ways that I can talk

開始，我想談談基礎風味。有很多不同的方法可以增強基礎風味，我可以談論的最簡單的方法之一

about this or demonstrate this is when you're cooking rice if you use something like chicken stock you're going to increase the level of Flavor now if

關於這個或演示這個是當你在煮米飯時，如果你使用像雞湯這樣的東西，你會增加風味的水平。現在如果

you're using chicken stock and rice the rice isn't going to taste like chicken but the flavor compounds in there is going to amplify that flavor and it's

你使用雞湯和米飯，米飯不會嘗起來像雞肉，但裡面的風味化合物會放大那個風味，它

going to give a much more flavorful and aromatic Flavor now if you don't eat meat the same Theory applies to a vegetable stock if you want a stock

會給出一個更有風味和香氣的風味。現在如果你不吃肉，同樣的理論適用於蔬菜湯。如果你想要一個湯

recipe links above for my stocks and sources video and if you don't want to go through the hassle of making your own stocks and freezing it by the way it's

食譜連結在上面，我的湯和來源影片。如果你不想經歷製作自己的湯並冷凍它的麻煩，順便說一下，它

really not that hard and it's a good thing to do once a month I do understand if you're busy and you don't have time to do it then find a good quality stock

真的不是那麼難，這是一個月做一次的好事情。我確實理解如果你很忙，你沒有時間做它，那麼找一個高品質的湯

at your local butcher or Supermarket this method also applies to if you're making grains so if you're cooking pearl barley if you're cooking lentils for a

在你當地的肉店或超市。這個方法也適用於如果你在做穀物，所以如果你在煮珍珠大麥，如果你在煮扁豆做

salad anything like that anything that the product absorbs moisture if you want to level up your base flavor use stock instead of water the other thing is if

沙拉，任何類似的東西，任何產品吸收水分的東西。如果你想提升你的基礎風味，使用湯而不是水。另一件事是如果

you're eating a curry for example you don't always need to amp up the base flavor of your rice what I mean by that is if you're making a really delicious

例如，你在吃咖哩，你不總是需要增強你米飯的基礎風味。我的意思是，如果你在做一個真的美味的

Curry and you've done all the work and building the base flavors for that Curry the rice is a vehicle for those base flavors of that Curry so using chicken

咖哩，你已經做了所有的工作，為那個咖哩建立基礎風味，米飯是那個咖哩那些基礎風味的載體。所以使用雞

stock and Grains Works especially well is if you're doing grain salads and things like that where you don't have another really Saucy super flavorful dish going along next to it if I'm

湯和穀物特別有效的是，如果你在做穀物沙拉和類似的東西，你沒有另一個真的多汁的超級有風味的菜在旁邊。如果我在

cooking a curry at home I eat it with plain rice if I'm making a rice salad or a grain salad I cook my rice with stock

家做咖哩，我用白米飯吃它。如果我在做米飯沙拉或穀物沙拉，我用湯煮我的米飯。

another great technique that restaurants often use is creating shellfish oils the shellfish oils really help building base flavors and especially when you got products like these beautiful prawns

另一個餐廳經常使用的偉大技術是創建貝類油。貝類油真的幫助建立基礎風味，特別是當你有像這些美麗的蝦這樣的產品時

we've got here we're going to peel these so that we have the meat for our seafood pasta but there's so much flavor in these heads that it seems like a waste

我們這裡有，我們要去剝這些，這樣我們就有肉做我們的海鮮義大利麵，但這些頭裡有這麼多風味，似乎浪費

just to throw them out so peel your prawns and save all the shells don't put the poop Sho in here though that stuff's not nice I did catch a chef doing that

只是把它們扔掉。所以剝你的蝦，保存所有的殼。不要把便便放進這裡，雖然那個東西不好。我確實抓到一個廚師這樣做

once place them into a pot and then cover them in an oil now I'm using olive oil here but you could use any neutral flavored oil and you're going to bring

一次。把它們放進一個鍋裡，然後用油覆蓋它們。現在我在這裡使用橄欖油，但你可以使用任何中性風味的油，你要

them up to temperature really slowly and you're going to just Infuse the oil with the flavors from the shelves then when making the pasta lator instead of using

非常緩慢地把它們加熱到溫度，你只是要把油與來自殼的風味融合。然後當製作義大利麵時，而不是使用

using normal olive oil we're going to use a shellfish infused olive oil and it's going to really amplify that shellfish flavor in your sauce after 12

使用普通橄欖油，我們要使用貝類融合的橄欖油，它會真的放大你醬汁中的貝類風味。12 分鐘後

15 minutes you pass this into a container let it cool completely if you don't use it all when you're making your pasta just store it in an air tie

15 分鐘，你把這個倒入一個容器，讓它完全冷卻。如果你在製作義大利麵時沒有全部使用，只是把它存放在一個密封的

container in the fridge it'll last in there for up to a month turn delicious olive oil into delicious sish oil as an optional extra step you can also put it

容器在冰箱裡。它會在那裡保存長達一個月。把美味的橄欖油變成美味的貝類油。作為一個可選的額外步驟，你也可以把它

through a coffee filter which will get rid of any of the extra Protein that's come off those porn shells should leave you with a lovely clean oil so moving on

通過咖啡過濾器，這會去除任何來自那些蝦殼的額外蛋白質。應該留給你一個可愛的乾淨油。所以繼續

to the curry so specifically I'm talking about a South Asian Curry at this point but a crucial step in most South Asian curries is tempering of spices in your

到咖哩。所以具體來說，我在這一點上談論的是南亞咖哩，但大多數南亞咖哩中的一個關鍵步驟是在你的

ghee or oil first so you think about spices like cinnamon clove coriander seed green Cardin or Cardin in general and mustard seeds you'll find that most

酥油或油中首先調味香料。所以你想到像肉桂、丁香、香菜籽、綠豆蔻或一般豆蔻和芥菜籽這樣的香料，你會發現大多數

recipes from that region start with heaing up your oil ghee and then adding some or all of these spices to infuse into the oil this starts the base level

來自那個地區的食譜從加熱你的油、酥油開始，然後添加一些或所有這些香料到油中融合。這開始基礎水平

of a robust flavor profile that can only be achieved by starting it that early in the cook this is what we mean when we talk about building flavors before any

一個強健的風味輪廓，只能通過在烹飪中那麼早開始它來實現。這是我們談論在任何

onions or garlic or anything has gone into that fat there already flavor started being built and it's not to be confused or mixed up with ground spice

洋蔥或大蒜或任何東西進入那個脂肪之前建立風味的意思。已經開始建立風味了。它不應該與磨碎的香料混淆或混合

blend like garam masala garam masala is technically a finishing spice what you use at the end of making your Curry just to amplify those flavors right at the

混合，像 garam masala。Garam masala 技術上是一個收尾香料，你在製作咖哩結束時使用的，只是為了在

end using whole hard spices at the start really starts as building a good B level of flavor there's a famous saying that every good meal starts with onion and

結束時放大那些風味。在開始時使用整個硬香料真的開始建立一個好的 B 級風味。有一個著名的說法，每頓好飯都從洋蔥和

garlic and I'm a firm believer in that but just like in the South Asian cooking when you're starting a base for a recipe like a basic tomato sauce it's really

大蒜開始，我堅信這一點。但就像在南亞烹飪中，當你為像基本番茄醬這樣的食譜開始一個基礎時，真的

important that you build depth of flavor early on with how much you caramelize onions and your garlic to a certain point as well so hot tip if your onions

重要的是，你早期建立風味的深度，通過你焦糖化洋蔥和大蒜到某個程度。所以熱提示，如果你的洋蔥

start getting your way on you like these are now just add a little bit of water brings the temperature in the pan down and you can scrape off all the SPs from

開始對你造成麻煩，就像這些現在，只是加一點水，把鍋中的溫度降下來，你可以從

the bottom of the pan another tip for building base flavor is using these little guys anchovies little Umami bombs two or three in a sauce like this will

鍋底颳掉所有的焦糖。另一個建立基礎風味的提示是使用這些小傢伙，鯷魚。小鮮味炸彈。兩三個在像這樣的醬汁中會

make the world a difference they're going to completely dissolve you won't see them in the sauce and even if someone says they don't like an Chubbies

產生巨大的差異。它們會完全溶解，你不會在醬汁中看到它們。即使有人說他們不喜歡鯷魚，

trust me they won't even taste them just make sure they don't have a seafood allergies or they're not vegan or vegetarian and it's at this point where

相信我，他們甚至不會嘗到它們。只是確保他們沒有海鮮過敏，或者他們不是素食主義者或素食者。正是在這一點上，

I'll add garlic if you take garlic tooo far it goes bitter we want that sweet spot when garlic becomes super mild and sweet and delicious once your garlic

我會添加大蒜。如果你把大蒜做得太遠，它會變苦。我們想要那個甜蜜點，當大蒜變得超級溫和、甜和美味時。一旦你的大蒜

goes in make sure you control your temperature that garlic will burn really quick so I've turn that element right down low a little bit of water just to

進去了，確保你控制你的溫度。那個大蒜會燒得真的很快。所以我已經把那個元素調到很低。一點水只是為了

pull the temperature out of the pan scrape all the bottom and sides get all that delicious fond and then we have an incredibly delicious well balanced base

把溫度從鍋中拉出來，颳掉所有底部和側面，得到所有那個美味的焦糖，然後我們有一個令人難以置信的美味、平衡良好的基礎

to anything that requires onions and garlic great base for our stew great base for a soup and the amount of caramelization you take on those onions

對於任何需要洋蔥和大蒜的東西。我們燉菜的偉大基礎，湯的偉大基礎。你在那些洋蔥上做的焦糖化量

is going to basically dictate how sweet sweet is so for me I wanted it pretty sweet cuz these Tomatoes were pretty sour that sweetness from those onions is

基本上會決定甜度有多甜。所以對我來說，我想要它相當甜，因為這些番茄相當酸。來自那些洋蔥的甜度

going to counter all that sourness and you're going to have a delicious base don't forget to season as you go it's another key thing I think that people

會對抗所有那個酸度，你會有一個美味的基礎。不要忘記在進行時調味。這是另一個關鍵的事情，我認為人們

forget when cooking is season often rather than all at the start or all at the end you're building flavor as you go that includes your salt levels couple of

在烹飪時忘記的是經常調味，而不是全部在開始或全部在結束。你在進行時建立風味，這包括你的鹽水平。幾個

other suggestions and tips for leveling up your base flavors if you're brazing some meat for a long period of time throw a tablespoon of miso in there it

其他建議和提示，用於提升你的基礎風味。如果你長時間燉一些肉，扔一湯匙味噌進去。它

sounds kind of crazy but miso is an Umami bomb over a long period of cooking you're not going to taste miso but you are going to up the Umami factor and

聽起來有點瘋狂，但味噌是一個鮮味炸彈。在長時間的烹飪中，你不會嘗到味噌，但你會提升鮮味因素，

same thing goes if you're making like bolog sauce or gravy I think you call it in the US if you got a Parmesan rind put

同樣的事情適用於如果你在做像肉醬或肉汁，我想你在美國這樣稱呼它。如果你有一個帕爾馬乾酪皮，放

it in there parmesan is the ultimate Umami bomb it's full of natural occurring emistry so instead of throwing that parmesan rind out put it into your

它進去。帕爾馬乾酪是終極鮮味炸彈。它充滿了天然存在的鮮味。所以與其扔掉那個帕爾馬乾酪皮，把它放進你的

bolog and cook it for a long time it's only going to up that base level of flavor all right that's enough on base flavors next we're going to talk about

肉醬，長時間煮它。它只會提升那個基礎水平的風味。好吧，關於基礎風味就夠了。接下來我們要談論

main ingredient flavors or middle flavors middle flavors or main ingredient flavors revolve around the quality of the product and the techniques or should I say and or the

主要食材風味或中間風味。中間風味或主要食材風味圍繞產品的品質和技術，或者我應該說和/或

techniques that we use to bring them to life and cook them inherently a well meled piece of meat at a really high quality is going to bring more flavor to

我們用來使它們活起來並烹飪它們的技術。本質上，一塊真的高品質的熟成肉會帶來更多風味

your dish however we don't live in the perfect world and we can't all eat the best quality meat all the time and that's where the technique part comes

到你的菜。然而，我們不生活在完美的世界，我們不能總是吃最好品質的肉。這就是技術部分來

into play we can enhance the flavor of our products even if we're using not the best quality stuff just by making sure we're applying the right techniques

發揮作用的地方。我們可以增強我們產品的風味，即使我們使用的不是最好品質的東西，只是通過確保我們應用正確的技術

making sure we're seasoning them correctly and making sure that we're getting great color and great myad reaction so let's talk about myod reaction cuz I think it's often confused

確保我們正確地調味它們，確保我們得到很好的顏色和很好的梅納德反應。所以讓我們談談梅納德反應，因為我認為它經常被混淆

as something that only really applies to meat but it applies to everything not everything but a lot of things it applies to these mushrooms it applies to

作為只真正適用於肉的東西，但它適用於一切。不是一切，但很多東西。它適用於這些蘑菇。它適用於

the coffee that you drink in the morning my reaction is effectively the caramelization I know it's not correctly the technical word but the caramelization of the proteins and

你早上喝的咖啡。梅納德反應有效地是焦糖化。我知道這不是正確的技術詞，但蛋白質和

sugars in your products like your mushrooms and your steaks and how we treat those in the pan is how we can manipulate how much mayard we have we

你產品中糖的焦糖化，像你的蘑菇和你的牛排，以及我們在鍋中如何對待那些，是我們如何操縱我們有多少梅納德。我們

take some mushrooms put a pan on the heat little bit of oil in the pan and we just TOS them in here without paying too

拿一些蘑菇，把一個鍋放在火上，鍋中一點油，我們只是把它們扔進這裡，沒有太

much attention little season of salt these mushrooms are just going to kind of simmer away the water's going to come out of them really quickly and there's

多注意，一點鹽調味。這些蘑菇只是會有點燉掉，水會很快從它們中出來，有

going to be no chance of having a really good myard reaction what we end up with is some soggy mushrooms that are kind of gross to eat they just turn into sponges

不會有機會有一個真的好的梅納德反應。我們最終得到的是 some soggy mushrooms，有點噁心吃，它們只是變成海綿

or we do this like we should do it where we preheat our pan properly and we add our oil let our oil comp up to

或者我們這樣做，就像我們應該做的那樣，我們適當地預熱我們的鍋，我們添加我們的油，讓我們的油加熱到

temperature and then we add our mushrooms in one at a time so we're not dropping the temperature of that pan too quickly we're going to get a much better

溫度，然後我們一次一個地添加我們的蘑菇，所以我們不會太快降低那個鍋的溫度。我們會得到一個好得多的

result and the difference is really pronounced these mushrooms were the mushrooms that made people not like mushrooms it's like eating a wet sponge the mushrooms overcooked whereas these

結果，差異真的很明顯。這些蘑菇是讓人們不喜歡蘑菇的蘑菇。就像吃一個濕海綿。蘑菇過度烹飪，而這些

ones they got some good color more texture and much more flavor that my reaction really boosts the sweetness and the Umami and the mushrooms and the

它們有一些好顏色，更多質地，更多風味。那個梅納德反應真的提升了蘑菇中的甜度和鮮味，

same thing applies to if you're cooking a steak a chicken breast whatever making sure that you treat that protein correctly by ensuring that your pan is

同樣的事情適用於如果你在煮牛排、雞胸肉，無論什麼。確保你通過確保你的鍋是

hot your oil is hot before you put your meat in there you're using enough oil and you're seasoning it correctly makes the world difference and then bringing

熱的，你的油是熱的，在你把肉放進去之前，你使用足夠的油，你正確地調味它，產生世界差異。然後把

our May reaction conversation back to our Curry that we started that's exactly what's happened here now onions garlic ginger have had lots of great mayard

我們的梅納德反應對話回到我們開始的咖哩。那正是這裡發生的事情。現在洋蔥、大蒜、生薑有很多很好的梅納德

reaction and that's why they're all lovely and sweet and fragrant so now we're going to add our chicken so we got chicken thighs we going to make sure our

反應，這就是為什麼它們都可愛、甜和香。所以現在我們要添加我們的雞肉。所以我們有雞大腿。我們要確保我們的

pans nicely up to temperature why cuz we want to make sure we get that some seiling on the outside instead of poaching the chicken in a curry sauce

鍋很好地加熱到溫度。為什麼？因為我們想確保我們在外面得到一些煎烤，而不是在咖哩醬中煮雞肉。

Pan's nice and hot chicken goes in we're going to stir this a couple of times just to make sure those onions are evenly distributed amongst the chicken

鍋很好很熱，雞肉進去了。我們要攪拌這個幾次，只是為了確保那些洋蔥均勻分佈在雞肉中

and they won't catch little season of salt seasoning all the way through and we're going to leave it we're going to let that pan catch up again get

它們不會燒焦。一點鹽調味，一直調味。我們要離開它。我們要讓那個鍋再次趕上，得到

temperature back into that chicken and start building some flavor around that chicken so the chicken's been in the pan for about 8 9 minutes we're starting to

溫度回到那個雞肉，開始在那個雞肉週圍建立一些風味。所以雞肉在鍋中已經大約 8、9 分鐘了。我們開始

develop some mayard reaction we've got some color happening on the chicken this is when we add our middle flavors so I got cashmir chili powder cashm chili

發展一些梅納德反應。我們在雞肉上有一些顏色發生。這是我們添加中間風味的時候。所以我有克什米爾辣椒粉。克什米爾辣椒

powder is not usually as strong as normal chili powder and it's got a really vibrant color you'll often find people will use not only Kashmir chili

粉通常不像普通辣椒粉那麼強，它有一個真的鮮豔的顏色。你會經常發現人們會使用不僅克什米爾辣椒

powder but also normal chili powder for the spice Turmeric about a teasp or half a teaspoon and then we'll stir that through again we're trying to open up

粉，還有普通辣椒粉用於辣味。薑黃大約一茶匙或半茶匙。然後我們會再次攪拌那個。我們試圖打開

those spices we don't just want to kind of let those spices dissolve we want to open them up by getting some heat on them Excuse me while I'm being Blinded

那些香料。我們不只是想讓那些香料溶解。我們想通過在它們上得到一些熱來打開它們。抱歉，當我被太陽

By The Sun It's a reflecting of something over there I'm going to stand like this like I was saying we want to open up those spices before we add our

弄瞎時。這是那邊某物的反射。我要這樣站著。就像我說的，我們想在添加我們的

coconut milk and our chicken stock why do we add stock instead of water to up the flavor we're building flavor here also worth mentioning that not many

椰奶和我們的雞湯之前打開那些香料。為什麼我們添加湯而不是水來提升風味？我們在這裡建立風味。也值得提到，不是很多

South Asian countries would actually use stock like this in their curries they would usually use coconut milk and water or tomato base not that I know of anyway

南亞國家實際上會在他們的咖哩中使用像這樣的湯。他們通常會使用椰奶和水或番茄基礎。不是我知道的，無論如何

let me know in the comments if you know of a South Asian Curry that does use stock although the jungle curries I think do that's more southeast Asia

讓我知道在評論中，如果你知道一個使用湯的南亞咖哩，雖然我認為叢林咖哩會，那是更多東南亞

Andrew you're rambling Focus now that comes up to a simmer we're going to let that just tick over really slowly and make sure that chicken's fully cooked

Andrew，你在鬍說。專注。現在它達到一個燉煮。我們要讓它只是真的緩慢地滴答，確保雞肉完全煮熟

through brining it's become really popular in the last few years but people in restaurants have been brining stuff for years and even you think about

通過醃製。它在過去幾年變得真的流行，但餐廳裡的人已經醃製東西很多年了。甚至你想到

butchers and you know and how they kind of brine meat and they brine hams and things like that it's becoming more common place in the domestic kitchen and

肉店，你知道，他們如何醃製肉，他們醃製火腿和類似的東西。它在家庭廚房中變得更加常見，

for good reason it works and I'm going to demonstrate that today by taking these two chickens I've got one here that I've brined overnight so 24 hours

有很好的理由，它有效。我今天要通過拿這兩隻雞來演示那個。我這裡有一隻，我已經醃製過夜了，所以 24 小時

in a 5% salt brine so for every 1 liter of water it was 50 g of salt so there's 2 L of water in here 100 G of salt and

在 5% 鹽醃液中。所以每 1 升水是 50 克鹽。所以這裡有 2 升水，100 克鹽，

the salt that we use is really important in Australia here we call it cooking sea salt in the US it's usually referred to as culture salt and in the UK I'm pretty

我們使用的鹽真的重要。在澳洲這裡，我們稱它為烹飪海鹽。在美國，它通常被稱為粗鹽。在英國，我相當

sure it's called diamond crystal salt so it's it's not as fine as table salt the reason that's so important is because the size of the actual salt crystals if

確定它被稱為鑽石水晶鹽。所以它不像食鹽那麼細。這如此重要的原因是因為實際鹽晶體的尺寸，如果

you're talking about weight ratio if the size changes it's going to weigh more or if it's a smaller Crystal it weighs more anyway brining if you want to brine a

你在談論重量比，如果尺寸改變，它會更重，或者如果它是一個更小的晶體，它更重。無論如何，醃製。如果你想醃製一個

piece of steak you do what you usually call dry brining you can also wet brine but the issue with wet brine is you're about to here is that you have to dry

一塊牛排，你做你通常稱為乾醃的東西。你也可以濕醃，但濕醃的問題是，你即將聽到的是，你必須乾燥

this really well before we roast it if we don't we're fighting with moisture the whole time moisture is the enemy of crispy skin the benefits of brining is

這個真的很好，在我們烤它之前。如果我們不這樣做，我們一直在與水分戰鬥。水分是脆皮的敵人。醃製的好處是

that our chicken should have a darker color it should get nice and golden quicker the meat should stay a lot moister we're going to put these in the

我們的雞應該有一個更深的顏色。它應該更快地變得漂亮和金黃。肉應該保持很多更濕潤。我們要把這些放進

same oven with the same treatment I'm just going to put a little bit of oil on the both and a little bit more salt on

同一個烤箱，用同樣的處理。我只是要在兩者上放一點油，在外面放一點更多的鹽

the outside and then we'll see what one comes out better so here's our chickens and the one that we brine definitely has more color however the

然後我們會看到哪一個出來更好。所以這是我們的雞，我們醃製的那個肯定有更多顏色。然而，

one that we didn't brine actually has more even color which is kind of interesting I was expecting the brown one to have a lot more color but I think

我們沒有醃製的那個實際上顏色更均勻，這有點有趣。我期望棕色那個有更多顏色，但我認為

the proofs in the pudding let's taste some of the breast meat from each and the thigh meat from each and we'll see what one I like best I'll taste the

證據在布丁中。讓我們從每個中嘗一些胸肉，從每個中嘗一些大腿肉，我們會看到我最喜歡哪一個。我會嘗

control first and the brand it doesn't look like it but there is a massive difference in flavor when you ate the piece of meat with the skin

對照組首先，然後醃製的。它看起來不像，但當你吃帶皮的肉片時，風味有巨大差異。

on the non- brown one honestly it was pretty well balanced it was seasoned nicely as soon as you didn't have any skin it was under seasoned on the brown

在非醃製的那個上，老實說，它相當平衡良好。它調味很好。一旦你沒有任何皮，它調味不足。在醃製的

one the seasoning runs all the way through the bird and you're also getting all those other lovely notes of lemon thyme black peppercorn just elevates a

那個，調味一直貫穿整隻鳥，你也得到所有那些其他可愛的調味，檸檬、百里香、黑鬍椒粒。只是把一個

roast bird from pretty good to excellent fully respect that it's a bit of fluffing around and some people don't have a huge amount of refrigeration

烤鳥從相當好提升到優秀。完全尊重，這有點麻煩，有些人沒有大量的冷藏

space to do it but the results really do speak for themselves much tastier roast chicken another key thing to remember when we're talking about the mid flavors or the

空間來做它，但結果真的為自己說話。更美味的烤雞。另一個要記住的關鍵事情，當我們談論中間風味或

main ingredient flavors is temperature now I always bang on about this but making sure that we don't overcook our proteins is crucial now if you're one of

主要食材風味時，是溫度。現在我總是嘮叨這個，但確保我們不過度烹飪我們的蛋白質是關鍵。現在如果你是一個

these people that can cook a steak perfectly every time without one of these great don't stress about this part keep doing what you're doing but if

這些可以每次完美地煮牛排的人，沒有這些之一，很好。不要為這部分壓力。繼續做你正在做的。但如果

you're like me and you don't cook steaks every single day 100 200 steaks a day then one of these is things is a lifesaver there's a reason the best

你像我一樣，你不每天煮牛排，每天 100、200 個牛排，那麼這些之一是一個救星。有一個原因，世界上最好的

resturants in the world use thermometers like this to make sure that the temperature that they're aiming for is correct few things to remember carry over cooking if you get to the right

餐廳使用像這樣的溫度計，確保他們瞄準的溫度是正確的。幾件要記住的事情。餘熱烹飪。如果你達到正確的

temperature and you pull it out of the oven it's going to keep cooking up to 5° more after it's out of the oven same with steaks you take a steak off the

溫度，你把它從烤箱中拉出來，它會繼續烹飪，在它從烤箱出來後最多 5 度。同樣的牛排。你從

grill and you rest it it's going to keep cooking it's going to carry over cooking so making sure you kind of account for that I'm not going to go full on into

烤架上取下一塊牛排，你讓它休息，它會繼續烹飪。它會餘熱烹飪。所以確保你某種程度上考慮到那個。我不會完全進入

the science and details behind temperature I already have a steak video which will be linked above talking about temperature when you're cooking steaks but at the start of the section when I

溫度背後的科學和細節。我已經有一個牛排影片，上面會連結，談論當你煮牛排時的溫度。但在這個部分的開始，當我

talk about techniques this is one of the key techniques and I think it's sick only to seasoning your meat correctly that's super important to have a really

談論技術時，這是關鍵技術之一。我認為只有正確地調味你的肉是超級重要的，有一個真的

good well-balanced flavor because the amount that your protein is cooked really determines how juicy something is and how moist something is has a huge effect on flavor and mouth feel when

好的、平衡良好的風味，因為你的蛋白質被烹飪的量真的決定了某物有多多汁，某物有多濕潤，對風味和口感有巨大影響，當

you're eating it have you ever wondered why lasagna always tastes better the next day it's scientifically proven it's not I don't know if it is or not but

你吃它時。你有沒有想過為什麼千層麵總是第二天嘗起來更好？這是科學證明的。不是。我不知道它是否或不是，但

brazed Meats always tastes better the next day there has to be some science behind I don't know what it is I'm not going to sit here and tell you that I do

燉肉總是第二天嘗起來更好。背後必須有一些科學。我不知道它是什麼。我不會坐在這裡告訴你我做

but there's a reason that not only your lasagna tastes better the next day but any bra Meats if they cool down and they sit there overnight the flavors mold

但有一個原因，不僅你的千層麵第二天嘗起來更好，而且任何燉肉，如果它們冷卻下來，它們在那裡過夜，風味融合

together and they get richer and beefier if it's beef and they just taste better the next day all restaurants have that have bra dishes on the menu they are not

在一起，它們變得更豐富，如果是牛肉，更牛肉味，它們只是第二天嘗起來更好。所有有燉菜在菜單上的餐廳，它們不是

cooking it that day they are cooking it 1 2 3 days or and then they're cooling it down and then they're heating it up to order one of the most amazing

那天煮它。它們正在煮它 1、2、3 天或，然後它們冷卻它，然後它們加熱它來訂單。最令人驚嘆的

time-saving things you can do is make your meat sauce like this like a bologna sauce ahead of time then let it rest cool it down completely and leave it in

節省時間的事情之一，你可以做的是提前製作你的肉醬，像肉醬醬。然後讓它休息，完全冷卻它，把它留在

your fridge and use it for meal prep the time it has in the fridge is only going to amplify flavor that's one of the easiest tips I've got for you today cook

你的冰箱，用它來備餐。它在冰箱中的時間只會放大風味。這是我今天為你得到的最簡單的提示之一。煮

your brazers 2 or 3 days before let it rest in the fridge the flavors will develop more and you're going to get much better flavor when it hits your

你的燉菜 2 或 3 天前。讓它在冰箱中休息。風味會發展更多，當它到達你的