最健康、最美味炸魚薯條
The Most Healthy and Delicious Fish & Chips
Hooked – 香港最好的新西蘭炸魚薯條外帶店。因為身為廚師的老板希望令他的炸魚薯條看起來特別吸引，味道自然、新鮮、香脆和美味得讓你食指大動。每個顧客都知道他們正在享用香港最健康的炸魚薯條，只要聞到從廚房傳來的香味和看到食物完美的顏色，每個客人都會想開一瓶生啤酒配上美食，馬上享用。
來自新西蘭，澳洲，倫敦和溫哥華等城市的顧客都對他的炸魚薯條贊不絕口。甚至附近的英國駐香港總領(lǐng)事館、商業(yè)銀行的員工和學(xué)生都同樣被這美食吸引著。
Hooked – is Hong Kong’s No 1New Zealand Fish & Chips takeaway.
Why?Because the owner chef loves making sure the fish & chips lookterrific, taste natural, fresh, crispy & good enough to lick your fingers. Everycustomer knows they are eating the healthiest fish & chips in Hong Kong.
Just smelling the kitchen’s air, looking at the perfect colour makes youopen a good draft beer and eat it there.
Customers thathave eaten in New Zealand, Australia, London, and Vancouver are excited & rave abouthow good his Fish & Chips are as they devour the food in the shop. Even theBritish Consulate-General Hong Kong, major merchant banking teams and schoolstudents scream out for Matt’s Fish & Chips.
老板 Matthew/ Owner Matthew
報章介紹 Hooked/ Introduction of Hooked on newspaper
美味的炸魚薯條/ Delicious Fish & Chips
Matthew 把產(chǎn)品用紙包好，保存食物香脆
Matthew wraps the fish& chips in paper to keep food crispy
設(shè)計整齊的廚房/ Well designed kitchen
煮美食/ ?Producing excellent food
客如云來/ Another busy day with lots of customers
Matthew和其他香港餐飲展2013中的食評家一樣，測試和嘗過市面上所有的油，最后他選擇了Enjoi的高油酸葵花籽油并一直沿用至今。
他的成功之處就是每天依Enjoi煎炸油解決方案去準(zhǔn)備他美味的炸魚、帶子，蠔，魷魚和法蘭克福腸。
潔凈的炸爐和食用油: 他每天早上都跟其他專業(yè)廚師一樣，用清潔的炸爐和油來開始煮食。他在制作食物時不停用50孔徑濾網(wǎng)舀走浮起的食物碎片。在繁忙的日子(例如星期四到星期天)，他預(yù)炸和重炸超過700塊炸魚。一般人如用較濕的天婦羅面糊比較方便，但如果他制作了很多裹面包屑的食物，就要快速地進行一次過濾，排出炸油并清潔炸爐。這次過濾需要在油溫180°C時用120網(wǎng)格的濾網(wǎng)清走沒黏在法蘭克福腸和魷魚上的多余炸粉，并盡快把油倒回炸爐。而在一般日子里，Matthew會調(diào)低炸爐至160°C，足夠維持整個預(yù)炸炸爐中的炸魚的溫度。
記錄冊：他的廚房有一本用來紀(jì)錄油的狀態(tài)記錄冊，當(dāng)中記錄了總極性物質(zhì)水平，油溫和顏色。在油的炸用期快結(jié)束時，他也會用小碟子載一些油，觀察油的顏色、氣味、味道和看油中有沒有凝固物，這個方法可幫助他決定是否應(yīng)該馬上換油。除此以外，他會量度每天補充了多少油和計算炸爐一中的油在移到炸爐二前用了多少天。
炸爐一：只會用來炸薯條和為已經(jīng)密封和熟透的炸魚作最后加熱。這邊的油可用上10天才轉(zhuǎn)到炸爐二
炸爐二：預(yù)炸水份較多的稀面糊和炸帶子天婦羅、法蘭克福腸、魷魚和其他預(yù)炸的炸魚。這邊的油可用上4至6天，所以油總共可用上14-16天。
晚上的過濾：晚上關(guān)店，大約11:30時，Matthew會把30孔徑濾網(wǎng)放到儲油桶上，開排油閥排出并完全過濾約15升的油，然后才把余下的15升排到濾網(wǎng)內(nèi)，之后他就可以把儲油桶跟載著油的濾網(wǎng)一并蓋上并移走儲油桶。最后再用另外的水桶、熱水、除油劑和高壓水槍洗走炸爐底的食物殘余物。相比需要把油從炸爐經(jīng)排油孔慢慢排油到廢置油罐并換上新油，他可以節(jié)省很多時間。
Matthew tested & tasted everyavailable oil as have all the judging Sommeliers at the Hong Kong Restaurant& Bar Show in 2013. He chose and has stayed usingEnjoi High OleicSunflower Oil as Frying oil from day one.
Matthew’s Solution forusing the oil to prepare the fish and fry the scallops, oysters, squid, anddelicious frankfurters is to follow Enjoi’s HACCP frying oil solution every day.
Clean Fryer & Oil:Every morning as all professional should do –he starts with clean oil and a clean fryer. During the day he is constantlyscooping out the floating food particles with a 50-micron mesh. On a very busyday (Thursday, Friday, Saturday & Sunday) he is pre-frying & postfrying over 700 pieces of fish. So if the orders are for a lot of crumbedproducts (the wet mix tempura is less trouble) he may even have to clean outthe oil & wash down the fryer very fast during the day. This operation willbe done using the wire filter to clear away the excess crumbs that have notbeen able to stick to the frankfurters or squid. This can be done with the finewire 120 mesh filters at 180°C oil and pour it back in atalmost 140°C.
During the quiet periods Matthew turns down the fryer as it has the powerto hold its temperatures when the oil is full of fish at 160°C on the pre-fry.
Log Book:Of course the kitchen has a log book of thedays oil condition. This includes the Total Polar Compound (TPC) levels,temperature & colour of the oil. Using the small dishes to see the colourof the oil is important as the oil reaches the end of its Frylife, This way hecan smell, taste & see whether there is any curdling in the oil. He canmeasure the daily top up and count the number of days the oil is in Fryer 1before it is moved to fryer 2.
Fryer 1:Only fries the chips and final fry of thesealed & cooked fish. ?This oil islasting 10 days before it is moved to the No 2 Fryer.
Fryer 2.Pre frys the water based thin batter and cooksthe tempura scallops, frankfurters, squid & all pre-fried fish. This oil lastsbetween 4 & 6 days.
So the oil has a fry life of 14-16 days.
Nightly Filter:At the end of the evening close to 11:30pmMatthew puts on top of the soup pot a cleaned 30-micron filter, opens the wastetap and allows the first 15 litres to drain through. Then he lets the remaining15 litres go into the filter. He puts the pot’s lid over the filter & movesthe pot away. With the 3rdpot he washes through with hot water,degreaser and a gurney (high pressure hose) the food waste that is on the floorof the fryer. This way he uses up less time than a person that empties thefryer of oil, puts the oil through a small funnel into a wastage tin and thengoes to the storage room to get a new tin/box and refills the fryers.
圖中他用TPC儀確保油是仍在健康狀態(tài)(左上)。用VITO過濾機進行日間過濾(右上)。用濾袋進行晚間過濾(左下), 濾網(wǎng)可過濾油中食物殘余物(右下)。Picturesshow Matthew use the TPC oil tester to ensure the oil is in good condition(upper left), use the VITO filtration machine to do day-time filtration (upperright), use filter bags to do night time filtration (lower left), and filterout food particles in oil (lower right).
在油仍是熱時先用粗孔濾網(wǎng)濾走殘余物后，再用幼孔濾網(wǎng)，可增加過濾效率
Use coarse mesh filter when the oil isstill hot and use it before the fine mesh filter to increase filtration efficiency
Matthew 每天制作過百份炸魚薯條，每夜他都會跟據(jù)Enjoi煎炸油解決方案進行過濾。因為Enjoi的高油酸葵花籽油炸用期長達(dá)14天，所以用油成本降低, 能用作制作數(shù)千份炸魚薯條。
Matthewproduces hundreds of fish & chips, and does filtration according to EnjoiFrying Oil solution every day. Enjoi HOSO can lasts for 14 days hence cost ofoil is much lower, and able to produce thousands of fish & chips.
