關於 chef thyme ，我們在網路上蒐集到這些相關的討論、資訊與評價

Thyme Out Café by Equatorial is proudly open its door for their first Ramadan buffet in 2021 at ACE Conference Centre.
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Featuring the contemporary and variety of our mom’s traditional cooking at home, their "Selera Ibunda" Ramadan Buffet is thoroughly worth experiencing during this season.
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Be spoilt with choices of must have signature dishes, served on the nightly buffet dinner starting from 14 April until 9 May 2021, 6:30 pm to 10 pm.
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With 50 years of culinary expertise, they are ready to indulge you with more than 100 authentic and nostalgic flavour of dishes in the Ramadan buffet. The head chef and his culinary team has prepared a huge spread of local traditional cuisines under the theme of "Selera Ibunda".
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It is priced at RM115 nett per adult and RM57 nett per child (aged between 6-12 years old).
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💖💖💖💖💖

[ AICB Centre of Excellence ]
: Read more ➡️ bit.ly/3vl6Zqt

#ThymeOutCafe

Got for home, the 𝟯𝟬𝟬𝗴 𝗪𝗫 𝗥𝗮𝗻𝗴𝗲𝗿𝘀 𝗩𝗮𝗹𝗹𝗲𝘆 𝗪𝗮𝗴𝘆𝘂 '𝗕𝗮𝘃𝗲𝘁𝘁𝗲' 𝗦𝘁𝗲𝗮𝗸 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵 𝗽𝗮𝗰𝗸𝗮𝗴𝗲, 𝘄𝗶𝘁𝗵 𝟮 𝗰𝗮𝗻𝘀 𝗣𝗲𝗿𝗼𝗻𝗶 𝗕𝗲𝗲𝗿𝘀 & 𝟮 𝗖𝗶𝗮𝗯𝗮𝘁𝘁𝗮 𝗕𝗿𝗲𝗮𝗱 𝗳𝗼𝗿 𝗼𝗻𝗹𝘆 𝗛𝗞𝗗 $𝟮𝟬𝟬! For 2 Persons By @WavesPacific x Michelin Recommended @CornerstoneHK by Shane Osborn, the 1st Australian Chef ever to receive a Michelin 🌟 when working in London.
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My Recipe, is Grilled Wagyu Bavette with Thyme herb 🌿, Sea Salt, topped with Crispy Brussels Sprouts with EVOO, & Gochujang Mayonnaise. For some Caramelized & Sweet Bitter veggies textural pairing with Seared Wagyu..

🔗 : www.WavesPacific.com/WPathome

@WavesPacific
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#WPatHome #CornerstoneChallenge and #UltimateSteakSandwich #Steak #Bavette #Steaksandwich #Michelin #MichelinGuide #HongKong #HKIG #HKECook #HomeRecipe #Lockdown #Nomnom #BrusselsSprouts #香港 #自家製 #和牛 #三文治 @ Waves Pacific Ltd.

✨✨My Fruit Yeast experiment✨✨

近來忙著收拾家居，這星期並沒有甚麼特別的新煮意。不過在忙碌的小空檔中，浸了兩樽新的水果酵母，繼續為我們的sourdough研究小組出一分力。

上次用了最穩定的蘋果來做酵母，再用直接法來焗麵包，發現焗出來的麵包竟有股若隱若現的果香，叫我們非常驚喜。於是暗暗決定要用其他水果來試試，看看會否有更驚喜的化學作用出現。

上次浸蘋果酵母的時候，雖然能成功地浸出了氣泡，但感覺並不像書上形容的澎湃。尤記得從前在課堂上做麵包時，Chef萬分強調yeast要和糖混在一起來攪麵團，因為酵母最喜歡的食物就是糖。轉念一想，不如在浸酵母時直接加些糖下去，是否便能增加氣泡的濃度？

於是抱著要改良的心態，取了兩款現在當造的水果，再接再厲地浸泡下星期要用的酵母了。

🍑水蜜桃酵母
水蜜桃 1個
三溫糖 2小匙
Thyme 3支
蒸餾水 大約700ml
玻璃瓶 1個（容量大約750ml)

🍓草莓酵母
草莓 350g
三溫糖 2小匙
蒸餾水 大約700ml
玻璃瓶 1個 （容量大約750ml）

🍓做法：
1）首先將玻璃瓶用熱水煮沸，然後用焗爐焗至完全乾燥，放涼後備用。
2）水蜜桃不用削皮，洗淨去芯後切成薄片，然後將所有水蜜桃和thyme都放進玻璃瓶內。
3）草莓洗淨印乾水份，去蒂後放入玻璃瓶內。
4）將蒸餾水倒進玻璃瓶，直至樽頸位置。然後扭實瓶蓋，靜置於室溫下。
5）每日打開瓶蓋一至兩次，讓少量氧氣進去，再扭緊瓶蓋。
6）等待5-7日，當泡沫夠濃厚的時候，便可將酵母液放進雪櫃內冷藏。

⭐️浸好的酵母在雪櫃可以保存大約一個月。使用的時候從雪櫃拿出來回到室溫狀態便可以。

雖然現在還是在第4日的階段，但加了砂糖的酵母液，果然不出所料，有比較強烈的化學作用出現。從第3日開始，每次擰開水蜜桃酵母的玻璃瓶，竟然會有打開汽水那些「吱吱」的聲音出現，氣泡也自動地從下而上的湧現出來。這些都是上次浸泡蘋果酵母時沒有發生過的效果，看來用砂糖來加速反應的概念是成立了。

至於草莓酵母，是為了增加酵母水中的水果香氣而做的實驗，除了額外加入砂糖外，我還將水果的份量提升至總量的1/2。而且心中已擬定了利用草莓酵母的麵包配方，希望能如願地做出花果香四溢的田園麵包。

近來望著這些瓶瓶罐罐總結反應的時候，總讓我想起高中時要交上考評局的那些Chem lab report。那時候在課堂中做實驗，那些供全班使用的standard solution，老師很多時是讓我去調配的。由於做得不準確會禍及全班的實驗結果，每次都要小心翼翼地操作，讓我習慣了處理複雜操作的冷靜思維。

而且實驗結果從不會天從人願，理論和現實總有一段距離，出現落差的原因和反思，總是每個lab report最難落筆的地方。被逼思考得多了，現在望著不如人願的烘焙作品，來不及自怨自艾，反而是立即在想落差的地方究竟在哪裏。也許這已變成了我思考上的反射動作了吧。

每種看似風馬牛不相及的知識和手藝，總會在不知不覺間影響了自己的思考方式和處事能力。老實說腦海中的化學知識已經盡數還給老師了，但設計基本實驗的能力還在，常常用在現在烘焙的研究上。

在外人看起來，烘焙像是一門藝術；但想找出不一樣的口感和味道，其實卻更像一門科學呢。

This is the Pasta in the best fresh pasta sauce ever. Inspired by Jamie Oliver，I was using the fresh basil to blend a freshly homemade pesto to marinade the whole chicken. Fully making use of the delicious juice from the roast chicken, roast garlic and cherry tomato, I again blend them together to a thick and beautiful pasta sauce and cook with linguine and parmesan cheese. The juicy roast chicken with perfect pasta, it is exactly a double indulgence.

Mediterrean roast chicken pasta inspired by Jamie Oliver
Ingredients:
1 chicken
1bunch of basil
1 tbsp salt
1 tbsp black pepper flakes
1 tbsp thyme
1-2tbsp olive oil
1 lemon
200g cherry tomato
2 cups of water
1-2 tbsp balsamic vinegar
a pinch of salt
some parmesan cheese
200g linguine pasta

用香草打成青醬醃雞。再打爛由烤香的雞汁、蒜和車里茄而成的醬，用扁意粉吸收了所有醬汁精華，加入巴馬臣芝士增添香濃口感，又有烤雞吃，又有意粉吃。一舉兩吃！
地中海烤雞扁意粉?inspired by Jamie Oliver
材料：
雞 1隻
新鮮甜羅勒 1束
鹽 1湯
黑椒碎 1湯匙
乾百里香 1湯匙
橄欖油 1-2湯匙
檸檬 1個
車里茄 200克
水 2杯
意大利黑醋 1-2湯匙
鹽 少許
巴馬臣芝士 適量
扁意粉 200克
#食譜 #JamieOliver #KitMak #recipes #cooking #烤雞 #地中海菜 #Mediterranean #tomatosauce #tomato #basil #pesto

Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.

No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.

We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe

☞ Serves: 2-3

✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of  celery and 5-6 black pepper corn, you also need  a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.

✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.

📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.

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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
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#Vegan
#PumpkinSoup
#easyRecipes

Pommes au Gratin

Ingredients:

Potatoes- boiled, peeled & sliced
Olive oil
Butter
Garlic- sliced
Leeks- sliced
Thyme
Salt
Pepper
Cooking cream
Milk
Chives/spring onions
Chopped parsley
Grated parmesan
Grated cheddar

Bake at 180*C for 30-40 mins