美味寻真 5 分钟 2020年4月15日

米其林餐馆大厨们的免费线上料理课室

米其林餐馆大厨们在自家厨房,示范直白易懂、易做易学的暖心家常料理,并透过社交媒体分享影片与食谱,让更多人都能得到灵感与启发。

COVID-19 食谱 社交媒体

新冠病毒疫情席捲,全球数百万人居家隔离或自主健康管理。这段时间不少人开始执起锅铲下厨,齐力防疫。许多顶尖米其林大厨们,如 Eric Ripert、Massimo Bottura 以及 Guy Martin 等也响应这个活动,在社群平台上分享他们的食谱,与在家下厨的影片。

延伸阅读:齐力抗疫 九名米其林推荐餐馆大厨教你如何正确洗手

无论你是新手,还是想让厨艺更上一层楼,不妨看看这些影片与食谱,从中找到更多灵感与启发。

#MICHELINGUIDEATHOME
米其林评审员以及大厨们在官方 IG Michelin Guide Instagram 以 #michelinguideathome 分享他们最爱的家常食谱。这些食谱直白易懂,步骤清楚易学,包括法国二星餐馆 La Scene 大厨 Stephanie Le Quellec's 的豌豆意大面佐伊比利火腿、英国三星餐馆 Restaurant Gordon Ramsay 大厨 Gordon Ramsay 的意大利红酱、以及匿名米其林评审员的柑橘酱等,食谱还附上可爱的插画以及方便实用的度量单位转换。

延伸阅读:米其林评审员最爱什么食材?

《米其林指南》数码网与社交媒体食谱影片

《米其林指南》数码网与社交媒体上蒐罗了来自世界各地米其林餐馆大厨们的食谱技巧以及厨艺分享。例如,你可以和香港一星餐館香宫大厨学习如何制作甜蜜可爱的笑口枣、或是与新加坡 Mandarin Oriental Singapore 意大利餐馆 Dolce Vita 主厨 Marco Manocchio 学做手作青酱意大利饺。IG 上,则有大厨 Wolfgang Puck 在比佛利山庄一星餐馆 Cut (目前暂时关闭)示范他的招牌龙虾佐松露。

食谱影片:新加坡米其林餐盘推荐餐馆 Dolce Vita 大厨 Marco Manocchio 的青酱意大利饺。

大厨 Massimo Bottura IG 上的 Quarantine Kitchen

三星餐馆 Osteria Francescana (目前暂停营业)大厨 Massimo Bottura 每晚在自家厨房与家人分享一系列食谱,IG 上,可以看见大厨分享包括泰式蔬菜咖哩或是意大利饺等的制作方法,影片充满个人风格,也疗癒人心。

大厨 Ferran Adria Twitter 上的 Family Meals

多次获得三星荣耀的 elBulli (现已转为研发中心)餐馆大厨 Ferran Adria 在 Twitter上,以一系列的西班牙语教学影片,分享他的食谱书 The Family Meal 。你也可以跟着影片,学习制作 elBulli 简单实惠的员工餐。

大厨 Eric Ripert IG 上的家常食谱

从快速制作红酒炖鸡肉,到超简单起司意大利肉酱,纽约三星餐馆 Le Bernardin (目前暂时关闭)大厨 Eric Ripert 分享他在家下厨的窍门与简单的食谱。食谱附照片与影片,方便学习。

大厨 Guy Martin 在 IGTV 分享食谱

巴黎二星餐馆 Le Grand Vefour 大厨 Guy Martin 在 IGTV 上,以四分钟的法语影片,分享法国经典菜例如巧克力蛋糕(gâteau au chocolat)、小牛肉佐蘑菇酱,以及火烧香蕉( flambéed bananas)等简单易学的食谱。

大厨 Jason Atherton 在 IGTV 上的 Social Kitchen Isolation

伦敦一星餐馆 Pollen Street Social 大厨 Jason Atherton 在 IGTV 上示范简单在家可做的餐点,也分享厨房管理的小诀窍,例如如何管理食物的保存期限,以及如何处理厨馀等。其中一支影片还请来歌手 Ronan Keating,他在影片中,为晚餐唱了一首歌。

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Sunday kitchen management

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大厨 Daniel Boulud 在 IG 上的厨艺示范

大厨 Daniel Boulud 纽约的二星餐馆 Daniel 三月宣布关闭,但他没有閒下来,而是在 IG 上分享厨艺示范短片, 例如如何制作荷兰酱,或是法式炒蛋的作法。

Dominique Ansel’s Instagram 上的简单食谱

洛杉矶米其林餐盘推荐餐馆 189 by Dominique Ansel (目前暂时关闭)甜点大厨 Dominique Ansel 因可颂甜甜圈为人所知。现在,他也在 IG 上分享香蕉蛋糕,或猪肉饺子等简单易做的食谱。

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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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大厨 Jose Andres 的 #recipesforthepeople

华盛顿特区二星餐馆 minibar (目前暂时关闭)大厨 Jose Andres 在 IG #recipesforthepeople 的系列分享 3.5 分钟制作茄汁意大利天使面的影片,或是示范如何制作炒饭以及扁豆汤。

延伸阅读:更多中文食谱

首图以各餐馆与大厨的社群媒体照片拼贴制作而成。


本文由 MICHELIN Guide Asia 撰写,谢明玲翻译,原文请见这里

美味寻真

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\u5ef6\u4f38\u9605\u8bfb\uff1a\u9762\u5bf9\u9762\uff1aWolfgang Puck\uff0cCUT

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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\u53a8 Massimo Bottura IG \u4e0a\u7684 Quarantine Kitchen

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\u5ef6\u4f38\u9605\u8bfb\uff1a\u6458\u661f\u90a3\u4e00\u5929\uff1aOsteria Francescana\u521b\u529e\u4eba Massimo Bottura

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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\u53a8 Ferran Adria 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\u53a8 Eric Ripert IG \u4e0a\u7684\u5bb6\u5e38\u98df\u8c31

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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\u53a8 Guy Martin \u5728 IGTV \u5206\u4eab\u98df\u8c31

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\u5ef6\u4f38\u9605\u8bfb\uff1a\u9762\u5bf9\u9762\uff1aGuy Martin\uff0cLe Grand V\u00e9four

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A post shared by Guy Martin (@chefguymartin) on

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\u5927\u53a8 Jason Atherton \u5728 IGTV \u4e0a\u7684 Social Kitchen Isolation

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Sunday kitchen management

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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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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\u5199\uff0c\u8c22\u660e\u73b2\u7ffb\u8bd1\uff0c\u539f\u6587\u8bf7\u89c1\u8fd9\u91cc\u3002

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