在繁忙的后厨中不容许有半点疏漏，要在短暂而紧张的时间当中，把食客需要的餐品完美呈现，这不仅需要熟练的基本功，还需要很多经验沉淀下来的技巧。我们为你精心挑选5条来自西餐主厨的生猛Tips，助你快、准、稳地拿下好味道菜式！中英文对照解析送上，希望对大家与外籍主厨交流有所帮助。
如何让pizza面饼更酥脆，馅料更香嫩
How to get a crispy pizza crust and tender toppings？
支招大厨：Matthew Birnbaum、Todd Birnbaum
Birnbaum兄弟从小就喜欢美食，在美国纽约他们创办了Pinch-Pizza by the Inch餐厅，并对pizza的制作有很独到的研究。
1. 在工作台上轻洒一层面粉，将面团醒发。
Begin with a lightly floured work surfaceand a ball of dough that’s been proofed.
(This means dough made with yeast that hasrisen.)
用擀面杖将面团放入烤盘中。
Using a rolling pin or the heel on yourhand, flatten the ball into a disc.
(This is called “punching it down”.)
2. 调整擀面杖确保可以将面饼擀圆擀平。你可以在擀面杖的两侧分别摞着绑上5根橡皮筋，这样你的擀面杖离工作台有5根橡皮筋的高度，这样擀出来的饼就很平整，不会凹凸不平。
Adapt your rolling pin to fit the size ofthe pizza. In order to roll the dough out into an even circular shape, you wantto adapt your rolling pin. Take ten thick rubber bands and place five on eachend of your rolling pin. Now your rolling pin is five rubber bands above thesurface of the dough. This is like putting tires on your rolling pin andensures a uniform roll.
3. 将面团擀圆擀平。
Roll out the dough.
4. 用木勺的背面把酱料在饼上铺薄薄的一层，然后将pizza面饼放入油板或pizza石上用260℃烤出金黄色。大概3分钟后，就可以开始观察烤炉中pizza的状态了。
Using the back of a wooden spoon, spread ona thin layer of sauce, and bake the dough on an oiled sheet or pizza stone at260℃ until golden brown. About 3 minutes, begin peeking at the oven.
5. 当面饼呈现金黄色时，将它从烤炉中取出。让它冷却大概5分钟，再放上准备好的馅料。
Once the crust is golden, remove the crustfrom the oven. Let it cool for about 5 minutes，and thentop it with your choice of pre-cooked toppings.
6. 把加好馅料并且经过一次烤制的pizza再次放入烤箱中，用177℃烤5分钟，直到闻到芝士气味或看到从馅料中上升的蒸汽即可。
Place the pizza back in the oven at 177℃ and cook for about 5 minutes more, until the cheese is melted oryou see steam rising from your toppings.
如何在不锈钢锅中烹制鱼？
How to sear a fish in a stainless steel pan？
支招大厨：Albert DI MEGLIO
Albert在曼哈顿丽思卡尔顿酒店以及Rubirosa NYC餐厅担任行政总厨职位，他从15岁开始在烹饪学校开始学习。
1. 将锅置于火上，不要放入油或黄油，使锅充分均匀地受热。但要注意温度不能太高，不然锅中放入油时就会燃烧起来。
Place the pan on the fire and let it heat(with no oil or butter in it). This will let the “pores” in the metal open evenwider. However, you don’t want it to get too hot, or your oil will immediatelyburn when you put it in.
2. 当锅加热时，将带有鱼皮的鱼用干纸巾擦干。
While the pan is heating, take the fishyou’re going to cook (with skin on) and place it in a paper towel to dry.
3. 加入足量可以盖住锅底的油。加入适量油，让整个锅底看起来很润滑，但不要太多，这样鱼就变成炸鱼了。当有一点烟的时候，调小火，再将油旋转整个锅底，等大概2分钟就可以准备放鱼了。
Add just enough oil to cover the bottom ofthe pan. Pour in enough oil to make the pan look shiny, but not so much thatthe fish will fry. Wait for the oil to slightly smoke, and then lower the flameto medium. Swirl the oil around the pan, waiting about 2 more minutes beforeyou put the fish in.
4. 用鱼皮擦锅来确定锅是否已经准备好。如果鱼不粘锅，则把鱼放入锅中，皮面冲下；如果鱼开始粘锅，则需要再等一会。
Wipe the pan with the skin side of the fishto determine if the pan is ready. If the fish doesn’t stick, place it the pan,skin-side down. If the fish starts sticking, wait a little longer.
5. 把鱼放入锅中，直到所有蛋白质感觉放松了，将鱼摊平，保持中火烹制，直到鱼皮被烹得酥脆。
Press the fish down in the pan. Press itdown until the proteins relax and the fish lies flat in the pan. Keep it at amedium heat and continue to cook the fish until the skin begins to crisp up.
6. 加一点黄油。黄油可以使菜品更香浓，也可以让粘了锅的鱼更滑嫩不粘。当黄油变色，加入一些百里香枝条，以及用大蒜一起捣烂的丁香提味。
Add a little butter. The butter will addflavor, and it will also help release the fish if it is stuck to the pan. Whenthe butter turns brown, add several sprigs of thyme and one clove of smashedgarlic for flavor.
7. 当一面鱼肉开始变熟，翻到另一面即可。
Remove the fish when it just starts becomeopaque. Flip it onto the side that wasn’t cooked and let it rest beforeserving.
如何用喷灯去掉番茄皮？
Howto peel a tomato with a blowtorch？
支招大厨：J. Bryce WHITTLESEY
Whittlesey在美国烹饪研究院进行烹饪方面的学习与研究，在多家高档餐厅担任主厨，他的美式法餐让食客频频叫好。
1. 将整番茄的干面朝下，放在一个金属烤盘中。如果你需要一次处理几个番茄，可以将它们错开放在一个2-3英寸的烤盘中，不影响移动喷灯。
Place a whole tomato stem-side down on ametal sheet pan.
If you are peeling several tomatoes atonce, place them roughly 2 to 3 inches apart on the sheet pan to allow yourselfroom to move the blowtorch between them.
2. 用喷灯将番茄喷至起皮。喷灯距番茄2-3英寸远，围绕番茄顺时针画圈喷（如图A）。再由上至下喷到番茄接触烤盘处，再小心地将番茄翻过来，露出番茄干的底部和起皮顶部的1/3处。你就可以得到一个完全起皮的番茄了。
Blister the skin of the tomato with the blowtorch.Move the torch in a circular motion roughly 2 to 3 inches away from the tomato(Figure A). Blister from top to bottom, going all the way around and down towhere the tomato rests on the tray. Then carefully turn it over to expose thestem end and blister the top third. You will now have a completely blisteredtomato.
3. 去掉番茄皮。冷却番茄几分钟，用小刀将番茄表皮剥离开（如图B）即可。
Remove the skin. Allow the tomato to cool afew minutes. Using the tip of a paring knife, peel the skin by pulling it awayand off the tomato(Figure B).
如何完美去除三文鱼皮？
Howto perfectly remove the skin of salmon？
支招大厨：Denis Fitzgerald
Denis是美国纽约Remi餐厅的行政总厨，他从14岁开始就在家庭餐馆中帮忙，一直都在与美食打交道。
1. 在热平底锅中倒入一点橄榄油直到热烟飘起。将鱼肉放入锅中，注意将鱼皮一面冲下。
Heat a pan with a small amount of olive oiluntil it is smoking hot.Place the fish skin-side down in the pan.
2. 煎烤一侧鱼皮大概1分钟。
Seared the fish skin for 1 minute.
3. 剥去鱼皮。煎烤过后可以用工具将鱼皮快速剥去。鱼肉两面用盐和胡椒调味，烹制2-3分钟直到鱼肉中心达到四分熟。做好的鱼肉可以搭配橄榄油或挤出的鲜柠檬汁。
Peel off the skin. After the fish be seared，you can peel the skin right off with tools. Season the same sidewith salt and pepper, and cook the fish for another 2 to 3 minutes or until itis medium rare in the center. Finish with a drizzle of olive oil and freshlysqueezed lemon juice.
如何让虾更鲜嫩？
How to make shrimp more tender？
支招大厨：Mark Filippo
Filippo在纽约的烹饪管理学校学习烹饪之后，在巴黎的餐厅当学徒，并打下了坚实的基础。回到纽约在半岛酒店等多家餐厅就职，擅长新鲜味道的地中海美食。
1. 利用盐腌制。将一磅虾与1夸脱水、1/4杯盐、1/4杯糖一起放入一个大碗中混合均匀，直到盐和糖熔化。
Curing the shrimps with brine. For eachpound of shrimp, combine 2 quarts water, 1/4 cup salt, and 1/4 cup sugar in a largemixing bowl. Whisk together until the salt and sugar dissolve.
2. 浸泡虾。将去掉内脏和虾壳的虾肉在室温内，用盐水泡30分钟。
Soak the shrimp. Place the peeled anddeveined shrimp in the brine solution, and allow them to sit untouched for 30minutes at room temperature.
3. 控水、干燥、烹制。用漏勺将虾肉沥干水分，用干纸巾轻轻拍干虾肉，然后就可以按照你需要的烹制方法进行烹制了。
Drain, dry, and cook. Drain the shrimp in acolander and gently pat them dry with paper towels. Proceed with your favoriterecipe: pan-fry，grill，or sauté.The shrimp always turn out moist and delicious.
这些都是西餐后厨再平凡不过的小事情，但小事情也有窍门，多掌握实用技巧以及大厨们的经验，对未来职业生涯有很大的帮助。
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