外食吃到的不只食物
如果對添加物有些擔心
還有什麼選擇呢
其實學校家庭都有方法改善
由英國氣喘與過敏專家組成的民間監督團體「飲食委員會」，曾經在2002年做過一項研究，他們觀察一般孩子在吃進含有食用色素黃色4號、5號，紅色6號以及防腐劑苯甲酸鈉
2011年4月20日 星期三
獨立特派員192集{嘴巴革命}
外食吃到的不只食物
如果對添加物有些擔心
還有什麼選擇呢
其實學校家庭都有方法改善
由英國氣喘與過敏專家組成的民間監督團體「飲食委員會」，曾經在2002年做過一項研究，他們觀察一般孩子在吃進含有食用色素黃色4號、5號，紅色6號以及防腐劑苯甲酸鈉
April 19: The hunky chef stews and simmers delectable, melt-in-your-mouth holiday meals featuring brisket, pork short ribs and lamb shanks.
字幕
>> back at 8:43. this morning on "today celebrates easter," braising three ways. it is a technique used to prepare many meals during the spring holidays and curtis stone is here with details. good morning. nice to see you.
>> what's your best memory, mealwise of easter time?
>> we had roast lamb, but it is the end of the braising season for me. you get nice big stews. the weather is about to turn nice.
>> i didn't even know what braising meant. for folks at home, you fry it, first, in oil or fat and then stew it?
>> i can tell you, meredith. the whole idea is you get a big piece of meat.
>> and this is brisket.
>> this is a big piece with a lot of fat on it.
>> you cut it into pieces.
>> i do. i season it, get it nice and golden.
>> how long did that take?
>> four, five minutes depending how hot the pan is.
>> then you put it back in the pain.
>> cook in the same fat that you cooked the meat in. i have spring onions. then the beautiful thing about braising -- and this is why i love it for holidays like easter, you throw it in together and let it do its magic. it only takes a minute or two.
>> smells good.
>> add the brisket back in.
>> that will sit in there for a while?
>> a good couple of hours. once you put in the ingredients, tomato, vinegar and red wine.
>> is that a dutch oven?
>> dutch oven or a casserole. you cover it with beef stock. let it come up to a gentle simmer, pop on the lid and in a couple of hours it looks like this.
>> oh, boy.
>> that falls apart it's so tender.
>> ooh.
>> so beautiful.
>> oh! it's hot!
>> that happened to me last week. remember? did you learn nothing?
>> when you see steam --
>> it's warm, yeah.
>> so then we have pork working over here.
>> you sear those first, too, seal them up?
>> seal them up. add your vegetables.
>> oranges?
>> oranges, fennel, garlic. whatever flavor you like. i have rosemary, thyme again. add your meat. it's simple.
>> what do you use for liquid on this one?
>> we have white wine and champagne vinegar. you want to keep the pork lighter. it's a fattier meat which is why the oranges are there for acidity.
>> do you want the meat totally covered in stock snm?
>> you do. play with it, poke it around.
>> until it's covered.
>> and it fills your whole house with the arema. fantastic.
>> you come home from a day out and you come back to the smell of the delicious food, so nice.
>> these are the pork short ribs with oranges and different bits and pieces. fennel.
>> and lamb.
>> this is from my mum.
>> so far we have cooked everything on top of the stove.
>> right. when you braise you can put it on top of the stove or in the oven. the same thing will happen. here we have shanks.
>> how long did it take?
>> the same.
>> oh, okay.
>> i want the sauce with the lamb to be richer. so i put flour, cayenne pepper and paprika.
>> like a rub.
>> right. start with the onions first, cut the garlic in lauhalf like that.
>> why onions first?
>> you get the flavor that slowly comes out. carrots, celery and herbs. pick up the shanks, pop them back in the pot like so.
>> i thought you put some of this back in. no?
>> you season the lamb up with that.
>> that was for the searing part.
>> right. then you have the red wine.
>> i like the wine.
>> lamb stock or beef stock if you can't find lamb.
>> lamb cook in the same amount of time?
>> it takes longer because of the big bone. this will be two and a half hours. i have chopped tomatoes.
>> mm.
>> you pop the lid on and it comes out like that.
>> falls right off the bone.
>> it's so tender and delicious. look how beautiful, steamy.
>> you're so busy on tv with " top chef masters" and "next great restaurant." do you miss spending time in the kitchen?
>> i cook all the time. " top chef masters" took only 20 days to film the season. i ate the food from the best chefs in the country. fs it was unbelievable.
>> don't you miss us?
>> i miss cooking with you. my insurance is lower. i no longer have to have a relationship with the new york fire department.
>> you're not funny.
>> you can catch curtis on " top chef masters" wednesday nights
字幕
>> back at 8:43. this morning on "today celebrates easter," braising three ways. it is a technique used to prepare many meals during the spring holidays and curtis stone is here with details. good morning. nice to see you.
>> what's your best memory, mealwise of easter time?
>> we had roast lamb, but it is the end of the braising season for me. you get nice big stews. the weather is about to turn nice.
>> i didn't even know what braising meant. for folks at home, you fry it, first, in oil or fat and then stew it?
>> i can tell you, meredith. the whole idea is you get a big piece of meat.
>> and this is brisket.
>> this is a big piece with a lot of fat on it.
>> you cut it into pieces.
>> i do. i season it, get it nice and golden.
>> how long did that take?
>> four, five minutes depending how hot the pan is.
>> then you put it back in the pain.
>> cook in the same fat that you cooked the meat in. i have spring onions. then the beautiful thing about braising -- and this is why i love it for holidays like easter, you throw it in together and let it do its magic. it only takes a minute or two.
>> smells good.
>> add the brisket back in.
>> that will sit in there for a while?
>> a good couple of hours. once you put in the ingredients, tomato, vinegar and red wine.
>> is that a dutch oven?
>> dutch oven or a casserole. you cover it with beef stock. let it come up to a gentle simmer, pop on the lid and in a couple of hours it looks like this.
>> oh, boy.
>> that falls apart it's so tender.
>> ooh.
>> so beautiful.
>> oh! it's hot!
>> that happened to me last week. remember? did you learn nothing?
>> when you see steam --
>> it's warm, yeah.
>> so then we have pork working over here.
>> you sear those first, too, seal them up?
>> seal them up. add your vegetables.
>> oranges?
>> oranges, fennel, garlic. whatever flavor you like. i have rosemary, thyme again. add your meat. it's simple.
>> what do you use for liquid on this one?
>> we have white wine and champagne vinegar. you want to keep the pork lighter. it's a fattier meat which is why the oranges are there for acidity.
>> do you want the meat totally covered in stock snm?
>> you do. play with it, poke it around.
>> until it's covered.
>> and it fills your whole house with the arema. fantastic.
>> you come home from a day out and you come back to the smell of the delicious food, so nice.
>> these are the pork short ribs with oranges and different bits and pieces. fennel.
>> and lamb.
>> this is from my mum.
>> so far we have cooked everything on top of the stove.
>> right. when you braise you can put it on top of the stove or in the oven. the same thing will happen. here we have shanks.
>> how long did it take?
>> the same.
>> oh, okay.
>> i want the sauce with the lamb to be richer. so i put flour, cayenne pepper and paprika.
>> like a rub.
>> right. start with the onions first, cut the garlic in lauhalf like that.
>> why onions first?
>> you get the flavor that slowly comes out. carrots, celery and herbs. pick up the shanks, pop them back in the pot like so.
>> i thought you put some of this back in. no?
>> you season the lamb up with that.
>> that was for the searing part.
>> right. then you have the red wine.
>> i like the wine.
>> lamb stock or beef stock if you can't find lamb.
>> lamb cook in the same amount of time?
>> it takes longer because of the big bone. this will be two and a half hours. i have chopped tomatoes.
>> mm.
>> you pop the lid on and it comes out like that.
>> falls right off the bone.
>> it's so tender and delicious. look how beautiful, steamy.
>> you're so busy on tv with " top chef masters" and "next great restaurant." do you miss spending time in the kitchen?
>> i cook all the time. " top chef masters" took only 20 days to film the season. i ate the food from the best chefs in the country. fs it was unbelievable.
>> don't you miss us?
>> i miss cooking with you. my insurance is lower. i no longer have to have a relationship with the new york fire department.
>> you're not funny.
>> you can catch curtis on " top chef masters" wednesday nights
獨立特派員192集{料理魔法師}
餐館的菜怎麼常常比家裡做的好看又好吃
有些餐館可能是這樣做的
俗諺說民以食為天、吃飯皇帝大，可見吃飯有多麼重要，平常到外頭餐廳吃飯，您有時候可能會覺得奇怪，為什麼餐廳廚師炒出來的青菜顏色總是特別綠、特別漂亮，在家裡炒菜，炒沒多久顏色就已經變黃；還有牛肉吃起來特別嫩，醬汁的顏色看起來也特別美味，餐廳菜和家常菜怎麼差這麼多，其實，這些都是有原因的，這些漂亮的菜色有的是廚師的真功夫，但是，也有一些餐廳為了節省時間，藉由人工添加物，來達到食物色香味俱全的效果。究竟是怎麼回事呢
有些餐館可能是這樣做的
俗諺說民以食為天、吃飯皇帝大，可見吃飯有多麼重要，平常到外頭餐廳吃飯，您有時候可能會覺得奇怪，為什麼餐廳廚師炒出來的青菜顏色總是特別綠、特別漂亮，在家裡炒菜，炒
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又噴飯又噴淚的《棄業日記》
是給了您更多勇氣用力去活？
還是讓您重新愛上了這塊土地呢？
無論是笑是淚，誠摯邀請您寫下您的感動推薦，邀請你的朋友也來按讚力挺！
我們多麼期待，在這不安定的年代，能讓更多人一起找到對土地和生命的熱情！
即日起至5月6日，分享推文就有機會收錄在《棄業日記》最新再版中！
詳情網址：http://www.greatgentry.com/diarynew/push.html
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