烤箱七大關鍵技法
Seven Citical Techniques for Oven Cooking
烤箱做菜其實變化很多，開始製作烤箱料理時，一定要先掌握以下七大關鍵技法，才能把每一種食材烤得色、香、味俱全，而且還能創造煎煮、蒸燉的效果。
Oven cooking can be easy, quick, and versatile. Cooking perfect oven-roasted cuisines with the following seven critical techniques would not only make your meals most appetizing and tasty, but also create pan-frying and steaming effects.
燒烤 Roast-braising Method
燒烤就是把食材包上鋁箔或是放入烤皿加蓋燜烤，通常會在餐具或是鋁箔中放入食材，加上各種調味料一起烤，或烤完後再淋上醬汁也可以。
Roasting is a cooking method that ingredients are packed in aluminium foil or are placed on a casserole with a lid and put in heat source for cooking. Ingredients in a casserole or in a sheet of aluminium foil are usually flavored with seasonings, and then are put in heat source. Sometimes, the ingredient is heated without seasoning, but it will be seasoned with dressing after it is cooked.
風味成色：鮮美多汁
Flavor and color: Fresh and moist
訣竅應用：燒烤常用在水分較多或是怕燒焦的食材上，例如蔬菜、魚、蝦蟹、貝類等，需以鋁箔紙密封或加蓋，烤出來的口感才會鮮嫩多汁，有如蒸煮過的效果。
Tips: Roasting cooking method is frequently used for cooking those ingredients that contain much moisture or are sensitive to temperature, for instance, vegetables, fish, crabs, shrimps, and shells. When roasting, covering the ingredients with a sheet of aluminium foil or a lid, so that the mouthfeel will be tender and juicy just like the effect of steaming.
生烤 Plain-roasting Method
生烤就是生鮮食材處理後不必包覆隔熱的鋁箔，直接放上烤盤或是烤架加熱烤熟。
Plain-roasting method means roasting ingredients in a roasting pan or rack without covering with aluminium foil until cooked.
風味成色：酥脆金黃
Flavor and color: Crispy and golden brown
訣竅應用：生烤適合用於富含脂肪、蛋白質的肉類，食材一定要很新鮮，才能烤出原汁原味的鮮美，但是不適合蔬菜類料理，因為蔬菜生烤容易失水，使口感過於乾澀。
Tips: Meat that is rich in fat and protein is suitable for plain-roasting method. The ingredient cooked by this method must be fresh enough so as to present it best original taste. Plain-roasting method is not suitable for cooking vegetables because the moisture of vegetables will lose quickly and lead to dry taste.
蒸烤 Steamed-roasting Method
蒸烤就是在烤盤上裝水，再放上加蓋或包覆鋁箔的烤碗，利用隔水加熱的方式去蒸烤食材，避免食材烤得過乾或過焦，產生有如燉煮的風味。
Steamed-roasting method is a kind of double-boiler method. The method is to fill a roasting pan with water, and put a roasting bowl with a lid or with aluminium foil in the roasting pan, and then put them in oven. This method creates a steaming-like cooking result and avoids a dry and charred taste.
風味成色：柔軟水嫩
Flavor and color: Smooth and juicy
訣竅應用：蒸烤最適合水分多的食材，比如烤白菜、烤布丁等，烤盤至少要放入一半高度的水，烤箱溫度不要太高，以長時間加熱，慢慢讓食材內部凝固熟透，口感才會細緻。
Tips: Ingredients that are high in moisture can be cooked by this method, for example, roasted Chinese cabbage or baked rice pudding. The water in the roasting pan must be half full of the roasting pan. Keep the oven temperature low so as to prolong its heating time and allow the interior of food to curdle slowly to get the delicate and smooth mouthfeel.
熟烤 Cooked-roasting Method
熟烤是把食材先燙煮、煎熟後，再放進烤箱去烤的方式，像是藍帶豬排、烤馬鈴薯、烤綠花椰菜等。
Cooked-roasting method is to blanch or pan-fry ingredients before putting them in oven, for instance, roasted pork chop Cordon Bleu, roasted potatoes, and roasted broccoli.
風味成色：外酥內軟
Flavor and color: Crispy on the outside but tender on the inside
訣竅應用：比較厚或是體積比較大的食材通常要用熟烤的方式，烘烤過程中可以補充刷塗一、二次醬汁，讓醬料包覆在食材表面，增進風味。
Tips: The ingredient that is thick or large in size should use this method to cook. Re-brush the food with sauce one or two times during roasting process to allow the sauce to coat the food, enhancing the flavor.
醬烤 Marinated-Roasting Method
醬烤是指食材先用調味料、香料等醃漬入味，或是邊烤邊塗醬，讓醬汁隨著食材加熱慢慢滲入內部，如醬烤雞翅、迷迭香烤雞、醬烤牛排等。
Marinated-roasting method is to marinate ingredients with seasonings and spices before proceeding, or just roast and season the food at the same time to make the sauce gradually infuse into the food over heating, such as roast chicken wings, roast chicken with rosemary, and roast beef steak with sauce.
風味成色：醬色厚醇
Flavor and color: Bold and robust
訣竅應用：醬烤最常用在肉類、海鮮等腥味較重的料理，以香濃的醬料提味增香，同時去除腥味，較不適合容易出水的蔬菜，以免食材出水太多會稀釋醬料的味道和鹹度。
Tips: Marinated- roasting method is frequently used for cooking meat and seafood as they contain strong fish odor. Through adding tangy heavy sauces the flavor of meat and seafood will be increased, and their fishy smell will be eliminated. This method is less viable for vegetable because the moisture of vegetable would dilute the taste of sauce.
焗烤 Baking Method
所謂「焗」即是一種乾烤法，如鹽焗、奶油焗等，把鹽或奶油、起司撒在食材表面，形成香酥的風味。
Baking is a dry cooking method by adding or sprinkling a large amount of salt or cream on top of the ingredients and put them in oven for cooking. This method can form a crispy surface on top.
風味成色：外乾內嫩
Flavor and color: Dry on the outside and soft on the inside
訣竅應用：焗烤是西式料理常見作法，祕訣在選用多種香草調製香濃的白醬、青醬或紅醬，把食材和醬汁放入焗烤盤中，表面撒上起司，使起司加熱融化，混合濃郁的醬汁鋪在食材表面，讓料理更富層次美味。
Tips: Baking method is common in Western cooking. The tip of baking method is to use creamy white sauce, green sauce, or red sauce that consists of a variety of herbs. Mix the ingredients and sauce in a roasting pan, sprinkle with cheese and then put in oven to heat up. The melted cheese and creamy dense sauce mix together, and make flavor of the dish even rich.
串烤 Skewering Method
串烤顧名思義，即是把食材切成小塊串在一起，送進烤箱去烤，優點是刷塗烤醬方便，可以隨時取出、翻面，使上下受熱均勻。
Skewering method is to skewer ingredients that are diced into samll cubes and roast them in oven. The advantage of skewering method is people can brush skewers with sauce conveniently, and at any time, people can take them out of the oven, flip them over in order to make them heated evenly.
風味成色：香酥油亮
Flavor and color: Crispy and glossy
訣竅應用：串烤須選擇熟度差不多的食材，以免烘烤時不好掌握時間和火候，通常是同一種肉類搭配蔬菜，最好切成相同大小，用竹籤或鐵條串起。
Tips: When skewering food, make sure all the ingredients are arranged to cook as fast as the quickest-cooking one, and they will cook at the same rate. In general, thread vegetables and the same kind of meat in a skewer, be sure the vegetables and meat are in equal size. In order to enjoy different tastes, you can use wooden skewers or metal skewers.
蜜汁烤雞腿
Honey-Glazed Chicken Leg
醃漬時間
Marinating Time
15分鐘
15 minutes
烤箱溫度
TEMP of Oven
上火 Top heat 180℃
下火 Bottom heat 180℃
第一次烘烤
First Roasting Time
15分鐘
15 minutes
第二次烘烤
Second Roasting Time
10分鐘
10 minutes
香味口感
Taste & Flavor
芝香甘甜風味
Sesame flavor with sweet taste
材料
雞腿2支，巴西利碎1/4小匙，熟白芝麻1/4小匙，生菜1片，小番茄2顆，玉米筍2根，綠花椰菜2朵
Ingredient
2 chicken legs, 1/4 tsp. parsley flakes, 1/4 tsp. fried white sesame, 1 leaf lettuce, 2 cherry tomatoes, 2 baby corns, 2 broccoli
蜜汁醬
蜂蜜2大匙，烤肉醬1大匙，糖、檸檬汁各1小匙
Honey-Glazed Sauce
2 tbsp. honey, 1 tbsp. BBQ sauce, 1 tsp. sugar, 1 tsp. lemon juice
作法
1 雞腿洗淨，加入少許拌勻的蜜汁醬塗抹均勻，醃15分鐘至入味。
2 生菜洗淨，切絲，鋪在盤中備用；小番茄洗淨；玉米筍、綠花椰菜洗淨、燙熟備用。
3 烤盤鋪上鋁箔紙，放上醃好的雞腿，送入烤箱烤15分鐘，取出，表面再刷一層蜜汁醬，送入烤箱續烤10分鐘至熟透。
4 取出烤好的雞腿，放在生菜盤中，趁熱撒上熟白芝麻及巴西利碎，再加上小番茄、玉米筍及綠花椰菜裝飾即可。
Method
1 Rinse the chicken legs. Rub a little of honey-glazed sauce all over the chicken legs and marinate them for 15 minutes.
2 Rinse and shred the lettuce. Spread the shredded lettuce in a plate. Rinse the cherry tomatoes. Rinse and blanch the baby corns and broccoli for later use.
3 Cover a roasting pan with aluminium foil. Place the marinated chicken legs in the roasting pan. Put the pan in the oven and roast it for 15 minutes. Take the chicken legs out and brush them with the honey-glazed sauce. And then return to the oven and roast them for another 10 minutes until they are thoroughly cooked.
4 Take out the roasted chicken legs and put them in the plate with the shredded lettuce. Top off with fried white sesame and parsley flakes when the legs are still hot. Garnish with cherry tomatoes, baby corns, and broccoli florets.
蜜汁醬
Honey-Glazed Sauce
用途 Purpose
醃醬、塗烤醬
For marinating and roasting
烤雞腿祕訣 Tip for making roasted chicken leg
烤全雞或是烤雞腿時，在雞肉表面塗上蜂蜜汁不但能讓烤雞更易著色，也能讓雞皮表面更香甜爽脆。除了蜂蜜之外，用麥芽糖也有相同效果。
When roasting a whole chicken or chicken legs, apply honey-glazed sauce to the surface of the meat so that the chicken can be colored easily, and the skin of the chicken will be crispy and flavorful. The honey in this recipe can be replaced with malt sugar which contributes the same effect to the dish.
| FindBook |
有 7 項符合
烤箱料理真好吃（中英對照）的圖書 |
| 圖書選購 |
| 型式 | 價格 | 供應商 | 所屬目錄 | 二手書 |
$ 49 |
 TAAZE 讀冊生活 |
二手中文書 |
電子書 |
$ 139 |
 myBook 電子書館 |
心靈勵志 |
$ 155 |
 iRead灰熊愛讀書 |
飲食烹調 |
$ 157 |
 樂天書城 |
飲食料理 |
$ 169 |
 五南文化廣場網路書店 |
休閒生活 |
$ 175 |
TAAZE 讀冊生活 |
中文書 |
$ 342 |
 三民網路書店 |
休閒生活 |
|---|
| 圖書館借閱 |
| 國家圖書館 | 全國圖書書目資訊網 | 國立公共資訊圖書館 | 電子書服務平台 | MetaCat 跨館整合查詢 |
| 臺北市立圖書館 | 新北市立圖書館 | 基隆市公共圖書館 | 桃園市立圖書館 | 新竹縣公共圖書館 |
| 苗栗縣立圖書館 | 臺中市立圖書館 | 彰化縣公共圖書館 | 南投縣文化局 | 雲林縣公共圖書館 |
| 嘉義縣圖書館 | 臺南市立圖書館 | 高雄市立圖書館 | 屏東縣公共圖書館 | 宜蘭縣公共圖書館 |
| 花蓮縣文化局 | 臺東縣文化處 |
|
|
圖書介紹 - 資料來源：TAAZE 讀冊生活 評分：
圖書名稱：烤箱料理真好吃（中英對照）
提供美味的塗烤醬、醃醬和沾醬的調製方法，並介紹烤箱做菜訣竅，收錄近60道不同的烤箱食譜，讓你能保有食材原汁原味，使食材口感香酥軟嫩，快速做出色香味俱全的家常菜！
本書特色
●設計60道最受歡迎的烤箱料理，教你調製美味的塗烤醬、醃醬、淋醬和沾醬，作法深入淺出，口味變化豐富。
●每道料理皆附烹飪流程，清楚標示烤箱溫度和烘烤時間，毫無經驗的廚房新手也能快速上手。
作者簡介：
培德工家烹飪老師 楊珮珊
實踐大學行政助理 高毓茹
章節試閱
烤箱七大關鍵技法
Seven Citical Techniques for Oven Cooking
烤箱做菜其實變化很多，開始製作烤箱料理時，一定要先掌握以下七大關鍵技法，才能把每一種食材烤得色、香、味俱全，而且還能創造煎煮、蒸燉的效果。
Oven cooking can be easy, quick, and versatile. Cooking perfect oven-roasted cuisines with the following seven critical techniques would not only make your meals most appetizing and tasty, but also create pan-frying and steaming effects.
燒烤 Roast-braising Method
燒烤就是把食材包上鋁箔或是放入烤...
Seven Citical Techniques for Oven Cooking
烤箱做菜其實變化很多，開始製作烤箱料理時，一定要先掌握以下七大關鍵技法，才能把每一種食材烤得色、香、味俱全，而且還能創造煎煮、蒸燉的效果。
Oven cooking can be easy, quick, and versatile. Cooking perfect oven-roasted cuisines with the following seven critical techniques would not only make your meals most appetizing and tasty, but also create pan-frying and steaming effects.
燒烤 Roast-braising Method
燒烤就是把食材包上鋁箔或是放入烤...
»看全部
作者序
無油煙、好健康～烤箱做菜真簡單！
許多婦女不喜歡做菜，經常是因為怕聞油煙味，而且傳統的中菜烹調既麻煩又花時間，烹調過程常讓人滿頭大汗、手忙腳亂的。想為心愛的家人做出美味三餐，又不想每天生活在充滿油煙味的廚房中，聰明的媽媽們一定要學會使用烤箱做菜。
烤箱可以做的料理相當多，不論是蔬菜、肉類，還是各式海鮮、米麵，幾乎都可以用「烤」出不一樣的菜色，而且口味極富變化。只要掌握基本的烤箱技法：生烤、熟烤、醬烤、燒烤、焗烤和蒸烤，就能輕鬆做出媲美炒菜鍋和平底鍋料理，而且口感軟嫩香酥、清爽不油膩，完全不需要大火...
許多婦女不喜歡做菜，經常是因為怕聞油煙味，而且傳統的中菜烹調既麻煩又花時間，烹調過程常讓人滿頭大汗、手忙腳亂的。想為心愛的家人做出美味三餐，又不想每天生活在充滿油煙味的廚房中，聰明的媽媽們一定要學會使用烤箱做菜。
烤箱可以做的料理相當多，不論是蔬菜、肉類，還是各式海鮮、米麵，幾乎都可以用「烤」出不一樣的菜色，而且口味極富變化。只要掌握基本的烤箱技法：生烤、熟烤、醬烤、燒烤、焗烤和蒸烤，就能輕鬆做出媲美炒菜鍋和平底鍋料理，而且口感軟嫩香酥、清爽不油膩，完全不需要大火...
»看全部
目錄
烤箱七大關鍵技法
Seven Citical Techniques for Oven Cooking
烤箱的使用與保養
Operation and Maintenance for Oven
就醬烤出好味道
Proper Sauces Creates Incredible Flavor
繽紛海鮮 V.S. 燒烤美味
Various Seafood V.S. Flavorful Roasted Food
蝦蟹貝類
鹽焗蝦 ●鹽焗醬
Salt-Roasted Shrimps
●Salt-Roasted Dipping Sauce
烤芝麻魷魚 ●沙茶烤肉醬
Roasted Squid with White Sesame
●BBQ Sauce with Shacha Flavor
奶油螃蟹 ●奶油焗醬
Butter Crab
●Butter Baking Sauce
烤八寶中卷 ●五味醬
Roasted Ei...
Seven Citical Techniques for Oven Cooking
烤箱的使用與保養
Operation and Maintenance for Oven
就醬烤出好味道
Proper Sauces Creates Incredible Flavor
繽紛海鮮 V.S. 燒烤美味
Various Seafood V.S. Flavorful Roasted Food
蝦蟹貝類
鹽焗蝦 ●鹽焗醬
Salt-Roasted Shrimps
●Salt-Roasted Dipping Sauce
烤芝麻魷魚 ●沙茶烤肉醬
Roasted Squid with White Sesame
●BBQ Sauce with Shacha Flavor
奶油螃蟹 ●奶油焗醬
Butter Crab
●Butter Baking Sauce
烤八寶中卷 ●五味醬
Roasted Ei...
»看全部
商品資料
- 作者： 楊珮珊、高毓茹
- 出版社： 康鑑 出版日期：2014-12-24 ISBN/ISSN：9789863730439
- 語言：繁體中文 裝訂方式：平裝 頁數：144頁 開數：21cm X 26cm
- 類別： 中文書> 電腦> 應用軟體
|
