I guess everyone knows chef @carydocherty is @chezcalvert mentor for his tarte tatin. Ok, let’s talk about the “guru” ‘s version here: The pastry was ...
I guess everyone knows chef @carydocherty is @chezcalvert mentor for his tarte tatin. Ok, let’s talk about the “guru” ‘s version here: The pastry was puffy but didn't break away, but what made it so mesmorising was his choice of apple: the acidity was comfortable, the taste of apple was rich, even after baking, it was still fluffy. I have had many tart tartine, technically many of them was done well, but none had the apple right, most are too acidty and not aromatic enough. When I asked Chef Cary, he was so happy, and said it was Bramley from France, there are many varieties of apple, but only this has the right acidity, texture and aroma after cooking. The ingredients were only half the reason why the tarte tatin was so great, the other half was technique! Chef Cary mentioned, they normally peeled the apple 5 days in advance and will leave it in their freezer, to let them lose the water, to concentrate the sweetness, and will be better after baking! But the apples on my tarte tatin only arrived 24 hours ago, so they didn't have time to go through the normal process. So what did the chef do? Chef Cary didn't want to lower the quality of the dish, so after peeling the apples, he had fans blowing at the apple for 8 hours to achieve the same effect! You can see, a noarml looking tarte tatin, because it's unusual step, it created an extraordinary taste!
酥皮香酥鬆脆而不散，叫人擊節再三的是蘋果的選材：酸度舒適、蘋果味濃郁，經過焗烤後蘋果肉咬下後仍很「粉」，就像好吃的蓮藕的口感！吃過多少tart tartine，技術層面處理得無懈可擊的不在少數，但總是蘋果種類選材不對，一般都是酸度太高、香氣又不足。後來問了Chef Cary，他很開心地說是啊，蘋果是特地選用法國的Bramley，試過太多品種，只有這款的酸甜度、口感、香氣、煮過以後的味道狀態都能達標。但此塔做得如此出色，選材是做對了一半，另一半是技術！Chef Cary說他會把蘋果削皮後放在廚房的大冷凍庫裡冷凍五天，好讓蘋果的水分有所流失，那麼甜度更集中、經過焗烤後口感會更好！我當天吃的這個tarte tatin，蘋果在前一天才到貨，來不及冷凍了，怎麼辦？Chef Cary可沒有因此降低要求，而是把所有蘋果削皮後，用大風扇吹足8個小時，來達到同樣效果！你看，一個平常不過的tarte tatin，因為背後有別與常規的講究工序，所以做出了非比尋常的好味效果！
#sundayroast #tartetatin #islandshangrila #lobsterbarhk #carydocherty #britishculture #roastmeat #instaroast #sundayroastlover #admiralty #admiraltyeats #foodcolumnist #foodcritic #foodcriticschoice #tartetatinlover #sundaybrunch #instatartetatin
normally用法 在 CheckCheckCin Facebook 的最佳貼文
【舌尖上的旅行】法國菜頭盤不能少的蝸牛
⭐配杯白酒幻想自己置身巴黎街頭
⭐紅酒燉牛肉油封鴨可麗露要等我啊
#星期四食材
田螺清熱祛水腫
人生第一次聽到法國菜會吃蝸牛感到很震驚，因為小時候認知的蝸牛就是下雨天在地上緩緩爬行的那種，但如果叫它做田螺呢？辣炒田螺嘛，大家都不感到陌生，其實蝸牛就是螺的一種，受法國人青睞的蝸牛，都是專門養殖來食用的品種，千萬不要隨便在野外捕捉蝸牛烹煮食用。從中醫角度來看，田螺性寒，有清熱解暑、明目、利水止渴的功效，中式食法多配以薑、蔥、蒜、辣椒等屬性溫熱的配料同煮，以平衡螺肉的寒性。而法式煮法配上簡單的香草牛油，經高溫一焗，牛油香滲入田螺之中，閉上眼睛品嚐，暫時幻想自己正在法國旅行吧！
田螺 — 性寒，有清熱解暑、明目、利水止渴的作用，適合水腫、小便不通、痔瘡便血、風熱目赤腫痛者食用。由於性寒，脾虛便溏、胃寒疼痛、風寒感冒、月經期間、寒性痛經者不宜食用。
法式焗田螺
材料：新鮮田螺或罐頭田螺肉、無鹽牛油60克、巴馬臣芝士碎60克、蒜頭（磨蓉）4瓣、番茜葉（Parsley）（切碎）一把
做法：
1. 將無鹽牛油、巴馬臣芝士碎、蒜蓉、番茜碎搓勻成香草牛油。
2. 將適量香草牛油釀入田螺殼內，如沒有田螺殼，香草牛油鋪在田螺肉上。
3. 放入已預熱至攝氏180度的焗爐，焗約15分鐘即可。
留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。
River snail can clear heat and relieve water retention
When we first learned snails (escargot) are served in French cuisine, we must have been a bit shocked. Since we were young, the snails we knew are the ones crawling on the ground on rainy days. So why are they called river snails?
We should be quite familiar with river snail stir-fried with chili. Actually, the typical snail is a type of shelled gastropod, whereas the escargot is specifically cultivated for French cuisine. Please note that it is unsafe to consume snails from the wild. From the perspective of Chinese Medicine, river snail is cold in nature, can clear heat, brighten one’s vision, quench one’s thirst and has diuretic properties.
In Chinese cooking, river snails are often cooked with ingredients that are warm in nature, such as ginger, onion, garlic and chili, to balance out its coldness. As for French cuisine, chefs would normally prepare escargot with simple vanilla butter. Once baked at a high temperature, the fragrance of the butter would seep into the flesh. Try to close your eyes and enjoy the taste, imagine yourself travelling in France!
River snail – cold in nature, can clear heart, brighten one’s vision, quench one’s thirst and has diuretic properties, is suitable for individuals with symptoms such as water retention, urination, bleeding hemorrhoids, and swelling and pain of the eyes. Since it is cold in nature, it is not suitable for individuals with a weak spleen and loose stools, a cold stomach and those experiencing frequent stomachache; also not suitable for those who with a cold flu, going through period as well as cold-related menstrual pain.
Escargot Bourguignonne
Ingredients: 200g fresh escargots or 1 canned escargot, 60g butter, 60 parmesan cheese, 4 cloves of pounded garlic, parsley
Preparation:
1. Preheat oven to 180 Celsius degree
2. Mix butter, parmesan cheese, garlic and parsley into herb butter.
3. Put the herb butter in the escargot shells, or just directly on escagots.
4. Bake for 15 minutes.
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#男 #女 #我煩躁 #濕熱 #水腫 #感冒 #經期
normally用法 在 Eric's English Lounge Facebook 的最佳貼文
[文法與詞彙Q&A]
Q: as, when, while 之間有何差別？
Answer in English: http://www.perfectyourenglish.com/usage/as-when-while.htm
Answer in Chinese:
三者可表示“當……時候”，區別如下：
(1) 若主句表示的是一個短暫性動作，從句表示的是一個持續性動作，三者都可用：He fell asleep when [while, as] he was reading. 他看書時睡著了。
【注1】as 用於引出一個持續性動詞表示“在……期間”時，其謂語通常只能是那些含有動作(action)和發展(development) 意味的動詞，一般不能是那些不用於進行時態的動詞(如 be, seem, love, want, agree, see, know, have 等)，所以下面一句中的 while 不能換為 as：
A：I’m going to the post office. 我要去郵局。
B：While you’re there, can you get me some stamps? 當你在郵局時，能幫我買幾張郵票嗎?
【注2】as 常用於接「較不重要的訊息」，且其所接的子句，也較常放在「句首」的位置。但何謂「較不重要的訊息」，並未有公認的標準，例：
-As I was writing my homework in the classroom, George was eating his breakfast. 當我在教室裡寫功課的時候，George 正在吃他的早餐。
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(2) 若主、從句表示兩個同時進行的持續性動作，且強調主句表示的動作延續到從句所指的整個時間，通常要用 while：
-Don’t talk while you’re eating. 吃飯時不要說話。
-I kept silent while he was writing. 在他寫的時候，我默不作聲。
【注1】但是，若主從句表示的兩個同時進行的動作含有“一邊…一邊”之意思，通常用 as：She sang as she went along. 她邊走邊唱。
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(3) 若從句是一個短暫性動作，主句是一個持續性動作，可用 as / when 但不用 while：
-It was raining hard when [as] we arrived. 我們到達時正下著大雨。
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(4) 若主從句表示的是兩個同時(或幾乎同時)發生的短暫性動作，用 as / when：
-I thought of it just when [as] you opened your mouth. 就在你要說的時候，我也想到了。
To talk about two short actions or situations that happen/happened at the same time, we usually use as. When is also possible.
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(5) 若要表示兩個正在發展變化的情況，相當於漢語的“隨著”，一般用 as：
-Things are getting better and better as time goes on. 隨著時間的推移，情況越來越好。
-As it grew darker, it became colder. 天色越晚，天氣越冷。
As is used to refer to two situations which develop or change together. We normally use simple tenses.
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(6) 表示“每當…的時候”(暗示一種規律性)，一般要用 when：
-It’s cold when it snows. 下雪時天冷。
-He smiles when you praise him. 你誇獎他時他總是笑笑。
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(7) 若主從句所表示的動作不是同時發生，而是有先後順序時，一般要用 when：
-I will go home when he comes back. 他回來時，我就回家去。
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(8) when 可用作並列連詞，表示“這時(突然)”；while 也可以用作並列連詞，表示“而”、“卻”(表示對比)；但 as 則沒有類似用法：
-We were about to start when it began to rain. 我們正要出發，這時天開始下雨了。
-He likes coffee, while she likes tea. 他喜歡咖啡，而她卻喜歡茶。
Sources:
http://www.yygrammar.com/Article/200802/154.html
http://210.240.55.2/~t311/moe/engb6/b6grammar/b6when_while_as.htm
http://www.perfectyourenglish.com/usage/as-when-while.htm
http://www.englishpractice.com/improve/as-when-and-while/