What Is The Most Difficult Dish A Chef Can Produce?

　　世界上最難做的美食是什么?

　　I have 15 years experience in the restaurant.

　　我有15年的餐廳從業(yè)經(jīng)驗(yàn)。

　　It depends on his or her’s skill level. I’m a chef, and I can make a Turducken:

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　　這取決于廚師的烹飪技巧。我是一名主廚，我可以做特大啃(Turkey-duck-chicken的簡(jiǎn)稱(chēng)，所謂“特大啃”是一種美食新吃法：將無(wú)骨雞填到無(wú)骨鴨肚子里，然后再將填了無(wú)骨雞的無(wú)骨鴨填到無(wú)骨火雞的肚子里)

　　Even for the keenest of chef’s, Fugu would be fairly high up the list of difficult dishes to produce.

　　即便是技藝再精湛的主廚，河豚魚(yú)還是排在“最難做的菜單”前幾位。

　　But then look at what you get: This is Fugu sashimi. Even the presentation looks difficult to master properly.

　　這是最后給顧客上的成品：河豚刺身，連擺盤(pán)看起來(lái)都是那么的難以駕馭。

　　Making layered cakes with three types of frosting is not easy at all.

　　用三種不同的糖霜做多層蛋糕一點(diǎn)兒也不容易呢。

　　Salt-Crusted Fish. Despite an entire fish being covered in salt like someone being buried in sand at the beach, the plated result is not overly salted. But, if you don't pack the salt and egg white mixture tight enough, you risk salt crystals leaking into the fish as it cooks and when you break into the shell, creating an almost unbearable flavor.

　　鹽殼魚(yú)，盡管把整個(gè)身體涂滿鹽霜，就像把人埋在沙堆里一樣，上盤(pán)的味道可能還是不夠咸。其次如果，鹽和蛋清的攪拌物太稀，鹽晶體就會(huì)在烹飪的過(guò)程中流入到魚(yú)體內(nèi)，那個(gè)味道簡(jiǎn)直不能忍。

　　Macarons. Not only are macarons challenging to perfectly execute, but if you make them in a city with so much humidity, like Houston, you're going to have a much more difficult time. Even if the weather is perfect, things can easily go awry.

　　馬卡龍，制作馬卡龍不僅要每一步都天衣無(wú)縫——這是最挑戰(zhàn)的部分——如果你要是在濕氣比較重的休斯頓，那就更有難度了。即使是氣候適宜，制作上的小失誤也會(huì)失之毫厘謬以千里。

　　A terrine. There's a test you can take to become what's known as a certified master chef of which there's only about 300 in the world. A lot of them passed that test by making a terrine.

　　肉凍。有一種考試能讓你成為注冊(cè)大廚，全世界只有差不多300個(gè)人有這個(gè)身份，他們大多數(shù)都是用肉凍來(lái)通過(guò)這場(chǎng)考試的。

　　This is not fake, its real bio light in the food. And this is a sphere made of sugar and water, with ice-cream, flowers and lots of shit inside.

　　真不是虛構(gòu)，這確實(shí)是食物中的生物之光。這個(gè)球體由糖、水、冰淇淋、鮮花還有許多的粘稠物組成的。

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