高級(jí)廚師教你9個(gè)烹飪秘訣

1.不要謀殺魚!

To not “murder your fish”, use the sharpest knife in the kitchen with a soft, slanted stroke. Using a sharp knife means you can slice fish without having to apply pressure and smash them in the process of cutting them.

為了做到不“謀殺你的魚”，你要用廚房最快的刀，輕輕地傾斜著劃開魚肉。刀快意味著你在切的過程中不需要太用力就可以削下魚肉片，還不會(huì)把肉弄碎。

2. Eat what’s in season

2.吃應(yīng)季食物

Visit farmer’s markets when you can, and use what’s in season for optimal taste.

有時(shí)間就去農(nóng)貿(mào)市場，使用應(yīng)季食材能做出最美的味道。

3. Add citrus for contrast

3.加點(diǎn)柑橘類讓味道不一樣

To bring out the zing in everything from fish to meat, add juice from lemons, oranges, orgrape fruits.

為了讓魚肉和其他肉的味道鮮美，可以加點(diǎn)檸檬汁、橙汁或葡萄柚汁。

4. Stock up on stock

4.存點(diǎn)高湯

Stock is “the flavor foundation of French cuisine”. It’s best if you can make your own; then use it as a umami base for all your sauces and soups.

高湯是“法國菜的風(fēng)味擔(dān)當(dāng)”。最好自己能做，所有的醬汁和湯里都放一點(diǎn)來提鮮。

5. Make sea salt a staple

5.主要用海鹽

Fine sea salt is a standard for seasoning all dishes.

好的海鹽是給所有菜調(diào)味的必需品。

6. Add butter to make beef (even) better

6.加黃油使牛肉更美味

It bathes rich meat in even richer butter, making every bite sumptuous and delicious.

這種方法是把豐厚的肉質(zhì)浸在更油膩的黃油中，使每一口都更香濃美味。

7. Infuse flavor with fresh herbs

7.用新鮮的香料來提味

Additional flavors are added to stocks and sauces by using herbs in myriad ways, especially fresh parsley and dill.

有很多方法能利用香料來給高湯和醬料提味，尤其是新鮮的歐芹和蒔蘿。

8. Plating makes perfect

8.加點(diǎn)裝飾就完美了

You eat with your eyes first; to finish a dish with restaurant flair at home, use chervil leaves, chive blossoms, and delicate carrot tops to add both flavor and finishing touches.

你吃之前是先用眼睛欣賞的，為了在家把菜做出飯店的感覺，可以用些山蘿卜葉、韭菜花和精致的胡蘿卜纓，既能增加風(fēng)味，又能最后起到裝飾作用。

9. Don’t skip dessert!

9.不要漏掉甜點(diǎn)!

There’s always room for a sweet at the end of a good meal. It’s not a real celebration unless it’s capped with a sinful combination of chocolate and whipped cream.

吃完一頓美食總還能再吃下甜點(diǎn)，要是不來點(diǎn)巧克力和生奶油的絕配就不算吃了一頓大餐。