{"product_id":"the-art-of-beef-wellington-masterclass-英式經典-威靈頓牛柳精修班","title":"The Art of Beef Wellington 英式經典 威靈頓牛柳精修班","description":"\u003cp\u003eLearn the full craft of Beef Wellington, from preparing the pastry, beef to assembling, baking, and finishing with a classic sauce Bordelaise. Students will learn the techniques, structure, and temperature control behind the dish while making their own Wellington from scratch to take home!\u003c\/p\u003e\n\u003cp\u003e學習威靈頓牛排的完整製作工藝，從準備酥皮、牛肉到組裝、烘烤，最後淋上經典的波爾多醬汁。學員們將學習這道菜背後的技巧、結構和溫度控制，並親手製作屬於自己的惠靈頓牛排帶回家！Chef Taran Chadha 擁有逾 20 年廚藝經驗，曾於紐約意大利餐廳及香港 Black Salt、Pondi 任職主廚，現為香港國際學校食品科技導師。\u003cbr\u003e \u003cbr\u003e🧑🏻🍳🥘What You'll Make \u0026amp; Learn課程重點內容：\u003cbr\u003e- How to make \"pâte feuilletée rapide\", or quick puff pastry.\u003cbr\u003e如何製作威靈頓牛排酥皮。\u003cbr\u003e- How to fold, turn, and layer the pastry to build flakiness.\u003cbr\u003e如何折疊、翻轉和分層酥皮，使其酥脆。\u003cbr\u003e- How to break down a whole beef tenderloin, identify the different sections, and learn which cut is best for Wellington.\u003cbr\u003e如何分解整條牛裡肌，辨識不同部位，並了解哪種部位最適合製作威靈頓牛排。\u003cbr\u003e- How to use off-cuts from trimmings to make a beef mousse filling.\u003cbr\u003e如何利用邊角料製作牛肉慕斯餡料。\u003cbr\u003e- How to make mushroom duxelles, a mixture of finely chopped mushrooms cooked down with aromatics.\u003cbr\u003e如何製作蘑菇醬（duxelles），將切碎的蘑菇與香料一起熬煮而成的醬料。\u003cbr\u003e- How to prepare spinach crêpes.\u003cbr\u003e如何製作菠菜薄餅。\u003cbr\u003e- How to roll, layer, and seal a Wellington properly.\u003cbr\u003e如何正確捲起、分層和封口惠靈頓牛排。\u003cbr\u003e- Understand cooking temperatures and thermal control for the perfect bake.\u003cbr\u003e了解烹飪溫度和溫度控制，以獲得完美的烘焙效果。\u003cbr\u003e- How to make sauce Bordelaise, a red wine and shallot reduction, to finish the dish.\u003cbr\u003e如何製作波爾多醬（sauce Bordelaise），一種用紅酒和紅蔥頭熬製的醬汁，為這道菜畫上完美的句號。\u003cbr\u003e- How to make two styles of Beef Wellington: a chef-demonstrated carving-style Wellington, and an individual petite tenderloin Wellington for students to make themselves.\u003cbr\u003e如何製作兩種不同風格的惠靈頓牛排：一種是由廚師示範的現切式惠靈頓牛排，另一種是供學生自己製作的小份牛裡肌惠靈頓牛排。\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e📆Class Dates \u0026amp; Times 上課時間表：\u003cbr\u003e14\/6 (SUN) 09:00-13:00\u003cbr\u003e28\/6 (SUN) 09:00-13:00\u003cbr\u003e11\/7 (SAT) 09:00-13:00\u003cbr\u003e25\/7 (SAT) 09:00-13:00\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClass Fee學費: $1860\/ student\u003cbr\u003eClass will be conducted in English. 課程將以英語授課。\u003cbr\u003e \u003cbr\u003e🍝You'll take away學員可帶走:\u003cbr\u003e- A chef-made sharing portion of Beef Wellington to enjoy in class.\u003cbr\u003e由主廚精心製作的威靈頓牛排（可供分享），供課堂享用。\u003cbr\u003e- Your own handmade uncooked petite Beef Wellington to bake at home, made as either 1 x 300g beef fillet Wellington or 2 x 150g beef fillet Wellingtons.\u003cbr\u003e一份您自己製作的迷你惠靈頓牛排（生肉），可在家中烘烤，可選一份300克牛柳惠靈頓牛排或兩份150克牛柳惠靈頓牛排。\u003cbr\u003e- Sauce Bordelaise to complete the dish\u003cbr\u003e波爾多醬汁，為這道菜錦上添花。\u003cbr\u003e \u003cbr\u003e🧑🏻🍳MEET THE INSTRUCTOR\u003cbr\u003eChef Taran Chadha brings 20 years of kitchen experience - from early stints in New York Italian restaurants, to owning his own place (Black Salt \u0026amp; Pondi in Sai Ying Pun) and corporate chef roles across cuisines in Hong Kong. He also teaches food technology at international school in Hong Kong. [www.taran-chadha.com]\u003c\/p\u003e","brand":"Dear Harley HK","offers":[{"title":"14\/6 (SUN) 09:00-13:00","offer_id":47817905045669,"sku":null,"price":1860.0,"currency_code":"HKD","in_stock":true},{"title":"28\/6 (SUN) 09:00-13:00","offer_id":47817905078437,"sku":null,"price":1860.0,"currency_code":"HKD","in_stock":true},{"title":"11\/7 (SAT) 09:00-13:00","offer_id":47840667369637,"sku":null,"price":1860.0,"currency_code":"HKD","in_stock":true},{"title":"25\/7 (SAT) 09:00-13:00","offer_id":47840667402405,"sku":null,"price":1860.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/0781\/8405\/files\/DearHarley_Poster_1_1.png?v=1778852629","url":"https:\/\/www.dearharleyhk.com\/products\/the-art-of-beef-wellington-masterclass-%e8%8b%b1%e5%bc%8f%e7%b6%93%e5%85%b8-%e5%a8%81%e9%9d%88%e9%a0%93%e7%89%9b%e6%9f%b3%e7%b2%be%e4%bf%ae%e7%8f%ad","provider":"Dear Harley HK","version":"1.0","type":"link"}