美味尋真 5 分鐘 2020年4月23日

米芝蓮餐廳大廚們的免費網上料理教室

米芝蓮餐廳大廚們在自家廚房,示範直接易懂、易做易學的暖心家常料理,並透過社群平台分享影片與食譜,讓更多人都能得到靈感與啟發。

COVID-19 食譜 社交媒體

2019 冠狀病毒疫情席捲,全球數百萬人正在居家抗疫,以祈減慢病毒傳播。這段時間,不少人因而開始執起鍋鏟下廚。許多頂尖米芝蓮大廚們,如 Eric Ripert、Massimo Bottura 以及 Guy Martin 等也響應這個活動,並在社群平台上分享他們的食譜和在家下廚的影片,向大家一起留在家中抗疫。 

無論你是新手,還是想讓廚藝更上一層樓,不妨看看這些影片與食譜,從中找到更多烹飪的靈感與啟發。

#MICHELINGUIDEATHOME
米芝蓮評審員以及大廚們在官方 IG @michelinguide 以 #michelinguideathome 分享他們最愛的家常食譜。這些食譜直接易懂,步驟清楚易學,菜式包括法國米芝蓮二星餐廳 La Scene 大廚 Stephanie Le Quellec 的豌豆意大麵佐伊比利火腿、英國米芝蓮三星餐廳 Restaurant Gordon Ramsay 大廚 Gordon Ramsay 的意大利紅醬、以及匿名米芝蓮評審員的柑橘醬等,食譜還附上可愛插畫和度量單位轉換,方便實用。

《米芝蓮指南》網站與社交平台食譜影片

《米芝蓮指南》的網站與社交平台蒐羅了來自世界各地米芝蓮餐廳大廚們的食譜技巧以及廚藝分享。例如,你可以和香港米芝蓮一星餐廳 VEA 大廚鄭永麒製作以一個鍋子便可完成的黃酒燜獅頭魚、或是與新加坡米芝蓮餐盤推薦意大利餐廳 Dolce Vita 主廚 Marco Manocchio 學做手作青醬意大利餃。IG 上,則有大廚 Wolfgang Puck 在比華利山米芝蓮一星餐廳 Cut(目前暫時關閉)示範他的招牌龍蝦佐松露。

延伸閱讀:更多食譜

食譜影片:新加坡米芝蓮餐盤推薦餐廳 Dolce Vita 大廚 Marco Manocchio 的青醬意大利餃

大廚 Massimo Bottura IG 上的 Quarantine Kitchen 

意大利米芝蓮三星餐廳 Osteria Francescana (目前暫停營業)大廚 Massimo Bottura 每晚在自家廚房與家人分享一系列食譜,IG 上,可以看見大廚分享包括「泰式蔬菜咖哩」或是「意大利餃」等的製作方法,影片充滿他招牌的活潑風格,療癒人心。

延伸閱讀:Massimo Bottura:用食物改變社會

大廚 Ferran Adrià Twitter 上的 Family Meals 

多次獲得米芝蓮三星殊榮的 elBulli (現已轉為研發中心)餐廳大廚 Ferran Adrià 在 Twitter上,以一系列西班牙語教學影片,分享他的食譜書 The Family Meal 。你也可以跟著影片,學習製作 elBulli 簡單實惠的員工餐。

大廚 Eric Ripert IG 上的家常食譜

從快速製作紅酒燉雞肉,到超簡單芝士意大利肉醬,紐約米芝蓮三星餐廳 Le Bernardin (目前暫時關閉)大廚 Eric Ripert 分享他在家下廚的竅門與簡單的食譜。食譜附照片與影片,方便學習。

延伸閱讀:料理課室:番茄丁

大廚 Guy Martin 在 IGTV 分享食譜 

巴黎米芝蓮二星餐廳 Le Grand Vefour 大廚 Guy Martin 在 IGTV 上,以四分鐘的法語影片,分享法國經典菜例如朱古力蛋糕(gâteau au chocolat)、小牛肉佐蘑菇醬,以及火焰香蕉(flambéed bananas)等簡單易學的食譜。

大廚 Jason Atherton 在 IGTV 上的 Social Kitchen Isolation 

倫敦米芝蓮一星餐廳 Pollen Street Social 大廚 Jason Atherton 在 IGTV 上示範簡單在家可做的餐點,也分享廚房管理的小訣竅,例如如何管理食物的保存期限、如何處理廚餘等。其中一支影片還請來歌手 Ronan Keating 為晚餐唱了一首歌。

延伸閱讀:摘星那一天:The Clocktower 的 Jason Atherton

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Sunday kitchen management

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大廚 Daniel Boulud 在 IG 上的廚藝示範 

大廚 Daniel Boulud 在紐約米芝蓮二星餐廳 Daniel 三月宣布關閉,但他沒有閒下來,而是在 IG 上分享廚藝示範短片, 例如如何製作荷蘭醬,或是法式炒蛋的作法。

延伸閱讀:食譜:Daniel Boulud 的豌豆卡邦尼大通粉

Dominique Ansel Instagram 上的簡單食譜

洛杉磯米芝蓮餐盤推薦餐廳 189 by Dominique Ansel (目前暫時關閉)甜點大廚 Dominique Ansel 因牛角包冬甩(Cronut)為人所知。現在,他也在 IG 上分享香蕉蛋糕,或豬肉餃子等簡單易做的食譜。

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Rainy day today, and if you’re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let’s make banana bread. Check out the full video, and here’s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

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大廚 José Andrés 的  #recipesforthepeople

美國華盛頓特區米芝蓮二星餐廳 minibar (目前暫時關閉)大廚 José Andrés 在 IG #recipesforthepeople 的系列分享 3.5 分鐘製作茄汁意大利天使麵的影片,或是示範如何製作炒飯以及扁豆湯。

首圖以各餐廳與大廚的社群平台照片拼貼製作而成

本文由 MICHELIN Guide Asia 撰寫,謝明玲翻譯,請於這裡閱讀原文。

美味尋真

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Take a look at how we make Lobster with Truffle at our Michelin Starred restaurnt @cutbeverlyhills. Thank you to @charlotte_collard and @michelinguide! \u2b50\ufe0f

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\u5927\u5eda Massimo Bottura IG \u4e0a\u7684 Quarantine Kitchen 

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\u5ef6\u4f38\u95b1\u8b80\uff1aMassimo Bottura\uff1a\u7528\u98df\u7269\u6539\u8b8a\u793e\u6703

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Hey All, here are a couple clips from last nights dinner - we had a first and second course and finished with dessert! See you all tonight for the second edition of Cena Degli Avanzi - Leftover Night!! Tune in at 8pm CET for #kitchenquarantine \u2022 Stay Safe and Stay Tuned! \u2022 Thank you again: @franceschetta58 @mymenu.it

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\u5927\u5eda Ferran Adri\u00e0 Twitter \u4e0a\u7684 Family Meals 

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Respondiendo a algunas de las preguntas que me hab\u00e9is ido haciendo. #SeguimosConectados pic.twitter.com/3vUO2F2rt9

— Ferran Adri\u00e0 (@ferranadria) March 30, 2020
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\u5927\u5eda Eric Ripert IG \u4e0a\u7684\u5bb6\u5e38\u98df\u8b5c

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QUICK CHICKEN-RED WINE STEW: 1/ Saut\u00e9 in hot pan w a bit of vege oil chicken thighs on both sides skin first 2/remove from pan & cook to tender lardons,onion,carrot,garlic,button mushroom 3/add few pinches of flour 4/add Brandy (optional) & stir 5/Add chicken back into pot, cover completely with 1 bottle of red wine & water..Let simmer ...for +-45 minutes or until the sauce thickens 6/ boil some baby potatoes 7/ when tender, peel potatoes and check chicken for doneness... insert thin blade in meat ... if blade comes out easily, the chicken is cooked 8/taste and adjust seasoning 9/serve and ENJOY!

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\u5927\u5eda Guy Martin \u5728 IGTV \u5206\u4eab\u98df\u8b5c 

\u5df4\u9ece\u7c73\u829d\u84ee\u4e8c\u661f\u9910\u5ef3 Le Grand Vefour \u5927\u5eda Guy Martin \u5728 IGTV \u4e0a\uff0c\u4ee5\u56db\u5206\u9418\u7684\u6cd5\u8a9e\u5f71\u7247\uff0c\u5206\u4eab\u6cd5\u570b\u7d93\u5178\u83dc\u4f8b\u5982\u6731\u53e4\u529b\u86cb\u7cd5\uff08g\u00e2teau au chocolat\uff09\u3001\u5c0f\u725b\u8089\u4f50\u8611\u83c7\u91ac\uff0c\u4ee5\u53ca\u706b\u7130\u9999\u8549\uff08flamb\u00e9ed bananas\uff09\u7b49\u7c21\u55ae\u6613\u5b78\u7684\u98df\u8b5c\u3002

\u5ef6\u4f38\u95b1\u8b80\uff1a\u6709\u8acb\u5927\u5eda\uff1aGuy Martin\uff0cLe Grand V\u00e9four
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\u5927\u5eda Jason Atherton \u5728 IGTV \u4e0a\u7684 Social Kitchen Isolation 

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Sunday kitchen management

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\u5927\u5eda Daniel Boulud \u5728 IG \u4e0a\u7684\u5eda\u85dd\u793a\u7bc4 

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It was still my birthday\u2019s week this sunday brunch and i order my own smoked salmon for my birthday and what better than french style scrambled eggs with it ( caviar was a delicious gift and my kids loved it) ! All DB smoked salmon and other wonderful and unique ingredients from SOLEX Fine Food purchased online at www.solexcatsmo.com 20% on all purchase online will be donated to hand in hand by db foundation .thank you @solex_catsmo #markusdraxler Get ready for your next brunch ! Best smoked salmon in America for a good cause . Ship anywhere in the US. @solexfinefood

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Rainy day today, and if you\u2019re like me, you probably have a bunch of bananas getting too ripe in your kitchen. So let\u2019s make banana bread. Check out the full video, and here\u2019s the recipe (from my book Everyone Can Bake, out on 4/14). Ingredients: 400g (2 cups) sugar 250g (2 cups) All Purpose flour (plus more for dusting) 3g (3/4 tsp) baking soda 2g (3/4 tsp) ground nutmeg 5g (1 tsp) salt 5g (1 tsp) baking powder 150g (3 large) eggs 400g (2 cups, about 3-4) overripe bananas, peeled & mashed 200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing Equipment: loaf pan mixing bowl spatula 1. Preheat oven to 350\u00b0F (175\u00b0C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper). 2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated. 3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean. 4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again. #EveryoneCanBake

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\u5927\u5eda Jos\u00e9 Andr\u00e9s \u7684  #recipesforthepeople

\u7f8e\u570b\u83ef\u76db\u9813\u7279\u5340\u7c73\u829d\u84ee\u4e8c\u661f\u9910\u5ef3 minibar \uff08\u76ee\u524d\u66ab\u6642\u95dc\u9589\uff09\u5927\u5eda Jos\u00e9 Andr\u00e9s \u5728 IG #recipesforthepeople \u7684\u7cfb\u5217\u5206\u4eab 3.5 \u5206\u9418\u88fd\u4f5c\u8304\u6c41\u610f\u5927\u5229\u5929\u4f7f\u9eb5\u7684\u5f71\u7247\uff0c\u6216\u662f\u793a\u7bc4\u5982\u4f55\u88fd\u4f5c\u7092\u98ef\u4ee5\u53ca\u6241\u8c46\u6e6f\u3002

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We are sheltering at my house right now \u2026 my three daughters and my niece and of course my wife \u2026 so we have a big challenge for all of you. We @WCKitchen want to know what you are cooking at home with #RecipesForThePeople! Time to be creative! So here is a video of a quick and easy snack that might not be beautiful but I promise you it tastes amazing. It's very easy, made with seaweed, sushi rice, sumac, and some anchovies (at my house we love tinned fish) Here is my favorite recipe for sushi rice.. I leave the rest up to you! 2 cups sushi rice 1\u20442 cup rice vinegar 1 1\u20442 T sugar 1 t salt Rinse the rice to remove starch, 2 or 3 times & drain it. Put it in a pot with 2 cups water, stir & soak 10 mins. Cover & boil over high, then heat to low and cook for 15min. Remove from the heat and let the rice steam for 5 minutes..while it is cooking, mix the vin/sugar/salt. Spread the rice on a baking sheet to cool, pour the seasoned vinegar over it and stir/fold \u2026 don\u2019t smush the grains! Stir until it is cool, and then eat it!

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\u672c\u6587\u7531 MICHELIN Guide Asia \u64b0\u5beb\uff0c\u8b1d\u660e\u73b2\u7ffb\u8b6f\uff0c\u8acb\u65bc\u9019\u88e1\u95b1\u8b80\u539f\u6587\u3002

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