【 主廚教你做 – 上集 】~ 硬邦邦的全雞怎麼退冰、鮑魚沙拉更好吃的秘訣! 同場加映鮑魚沙拉盤食譜【Chef's Secret-I】How to defrost the frozen whole chicken and a recipe of Abalone Salad Plate.

工作上的關係,有機會能跟在前知名大飯店的行政主廚黃金生先生旁邊學習,還因此上了電視節目。在經由本人同意,在此將他傳授給我們的幾道料理小撇步公開分享給大家。
It’s really my pleasure to have this opportunity to cook with a Taiwanese former executive chef Huang Jing-Sen from work. Our cooking event was reported by formosa TV news!. According to got agreed by Chef, I made the recipes and some tips here.
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這次活動計劃黃主廚教我們做四道菜,包含前菜、沙拉、湯主餐。點心會在另外寫一篇文章中~
在活動前一週,黃主廚帶著他親手寫的菜單來跟我們討論,並確認設備等。
他建議使用烤箱來烤雞,但目前因為設備的關係,所以還有建置大烤箱,所以我們調整了一下菜譜,這是當天他的手稿~
We had one set for this event, including Starter, Salad, Soup, and Main Course.
The preparation meeting was one week before, Chef Huang took his hand writing menu and materials list with us. The original menu will have roast chicken, but currently we don’t have. We got to made some change. Here is his hand write copy.
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盡責的黃主廚,在活動前一天下午就將餐具及食材帶來給我們,我們帶著剛從冷凍庫拿出來的全機請教他,是不是要放冷藏退冰呢?黃主廚告訴我們,放室溫就好了,當下覺得有點驚訝 (這樣不會壞掉嗎?)~就這樣提心吊膽得,把冷凍全雞放到室溫解凍…
One day before the event, Chef Huang asked us to defrost the frozen whole chicken from keeping them in room temperature. It really works! The condition of the chicken was perfect when we need to cook it.
到了活動當天,退冰得剛剛好,好孩子乖乖聽話是對的喔!

♥資深主廚不藏私秘訣:如何退冰冷凍的全雞-前一天放室溫喔!

♥Cook Tips from senior chefIf you want to defrost the frozen whole chicken, keep it in room temperature one day before.

接下來是食譜筆記~Followings are the recipes with notes and tips.

< 前菜: 鮑魚沙拉盤Starter: Abalone Salad Plate >

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∇材料Materials:

  1. 高麗菜Cabbage、鮑魚片Abalone(代)、水煮蛋Boiled egg、小黃瓜Cucumber、番茄Tomato、柳橙Orange、洋香菜Parsley、酸豆Sour bean
  2. 沙拉醬Salad dressing

∇作法Directions:

  1. 高麗菜切絲,用生飲水洗過 Shred cabbage, and wash with drinking water
  2. 小黃瓜切片 Slice cucumber
  3. 柳橙切片 Slice orange
  4. 番茄切1/4 Cut tomato into quarters
  5. 水煮蛋切薄片,建議使用切片器 Slice boiled egg, you can use the tool
  6. 鮑魚片中間劃開後轉一圈後扭轉,上面放一顆酸豆裝飾 Cut the abalone only in the center and twist it then put a sour bean on top.IMG_8398.JPG
  7. 擺盤,淋上沙拉醬及洋香菜即完成 Set the plate and served with salad sauce and parsley.

♥資深主廚不藏私秘訣:

  1. 高麗菜可以用馬鈴薯沙拉替代,食譜敬請期待 You can use potato salad instead of cabbage, I will release the recipe later.
  2. 在一些西方國家,番茄會去皮,原因是因為比較高級(笑)If the tomato skin be moved, it would feels more high class in some western countries.
  3. 扭轉鮑魚片是為了增加口感。The purpose of twist abalone not only looks good but also more chewy.
  4. 擺盤的話,鮑魚建議多一片,柳橙再多一片,番茄直直站好喔! For better look, we can add one more abalone and orange, and take tomato straight.
  5. 要讓水煮蛋美美的,記得拿平面的工具例如刮板、蛋糕托刀等工具輔助。In order to make perfect decoration from egg, you can use cake knife for assistance.img_8785

今天就跟大家分享到這裡,來去找周公,然後迎接新的一歲生日囉!晚安~
更多延伸閱讀…
【 主廚教你做 – 中集 】~ 塔塔醬、千島醬、濃湯怎麼做? 夜市濃湯和法式餐廳的濃湯有什麼不同呢? 同場加映南瓜濃湯、生菜沙拉食譜 【Chef’s Secret – II 】How to make Tatar Sauce and Thousand Island Salad Dressing. Recipes of cream of Pumpkin soup and Tossed Green Salad
【 主廚教你做-下集 】沒有烤箱也能做餐廳等級料理-燴法式春雞 【Chef’s Secret-III】How to make French Spring Chicken without an oven

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哈囉,我是Cony(摳膩),目前旅行過的國家將近20個,喜歡煮東西,西餐丙級、領隊考試通過,愛煮,愛旅行。還有愛吃愛分享。
國外旅行,不僅吃吃當地的特色小吃,我也愛把食材買回家自己煮煮看,體驗當地的生活。逛逛當地的超市,這是直接了解當地的生活的最好方式,有機會的話結交當地的朋友也是。我把這些有趣的經驗收錄在這個網站,希望大家會喜歡。
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7 Replies to “【 主廚教你做 – 上集 】~ 硬邦邦的全雞怎麼退冰、鮑魚沙拉更好吃的秘訣! 同場加映鮑魚沙拉盤食譜【Chef's Secret-I】How to defrost the frozen whole chicken and a recipe of Abalone Salad Plate.”

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