<p><em>超越人造黄油：与以色列烹饪精英的合作如何导致一种植物性脂肪结构技术，其在质地和风味释放上超越乳制品。</em></p>
<p>, /PRNewswire/ -- 几十年来，“Parve”（非乳制）甜点在犹太洁食高档餐饮中是个道歉的存在。这个行业标准以其缺乏的特性为定义，依赖氢化植物脂肪和打发奶油——这些替代品在味蕾上留下蜡质的膜，掩盖了高品质巧克力的细腻风味。</p>
<p>厨师 Eitan Eliraz，一位烹饪创新者，目前在纽约大都会地区执厨，宣布这一时代已经结束。</p>
<p>继续阅读</p>
<p><img src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" original-src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null"/></p>
<p>“70% 质地研究” - 厨师 Eitan Eliraz 的招牌无乳甜点，采用 Valrhona 巧克力和 Picual 橄榄油焦糖，利用他的 “Oleic Architecture” 协议。（照片：Asaf Karela, Karela Agency）</p>
<p><img src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" original-src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null"/></p>
<p>烹饪研发会议：厨师 Eitan Eliraz（左）与已故传奇糕点师 Miri Sternberg 和摄影师 Asaf Karla 合作，完善植物性高档餐饮的结构完整性。（照片：Asaf Karela, Karela Agency）</p>
<p>Eliraz 推出了 “Oleic Architecture”，一种拒绝 “替代” 概念的烹饪方法，转而采用分子工程。通过利用单一来源的橄榄油品种（特别是 Picual 和 Arbequina）和先进的乳化技术，Eliraz 创造出在风味释放和口感上科学上优于乳制品的质地。</p>
<p>科学：为什么橄榄油胜过黄油</p>
<p>“黄油会覆盖舌头，” 厨师 Eliraz 解释道。“它的熔点很高。当你吃传统的乳制品甘纳许时，味道会有延迟。通过 Oleic Architecture，我们使用在体温下呈液态但在半固体乳液中结构被困的油。它一接触舌头，风味释放立即发生。这是一种天鹅绒般的爆发。”</p>
<p>基于对脂质流变学的研究，Eliraz 的技术操控植物脂质的粘度，以模仿乳脂的 “脆感”，而不带有沉重的饱和感。</p>
<p>菜品：“70% 质地研究”</p>
<p>为了展示这一协议，Eliraz 发布了他的招牌甜点的规格，该甜点是在与顶级烹饪专业人士的研发会议中开发的。该菜品是对 Valrhona 70% 巧克力的解构研究，包含：</p>
<p>结构：一种充气巧克力奶油，用植物脂质和黑巧克力的稳定乳液替代重奶油。</p>
<p>创新：Picual 橄榄油焦糖。与依赖黄油的传统焦糖不同，这一成分使用高酚含量的 Picual 油，创造出一种 “玻璃状” 的酱汁，为糖增添了草本的对比。</p>
<p>脆感：一种可可橄榄油薄饼，设计为在接触时破碎，而不使用重面筋粘合剂。</p>
<p>（注意：确切的热处理和乳化比例仍为专有。）</p>
<p>致敬合作</p>
<p>这一精确度是在与以色列烹饪界两位巨头的合作中完善的：米其林星级厨师的远见食品摄影师 Asaf Karla，以及已故的 King David Hotel 传奇糕点师 Miri Sternberg。</p>
<p>“Miri 是传统的高手，而 Asaf 是镜头的高手，” Eliraz 说。“与他们合作迫使我突破了犹太洁食甜点的外观和感觉的界限。Miri 的离世是巨大的损失，但她对零妥协卓越的坚持在这些技术中得以延续。”</p>
<p>关于厨师 Eitan Eliraz</p>
<p>Eitan Eliraz 是一位执行厨师和烹饪战略家，专注于高端和犹太洁食美食。他因通过前卫的 “No-Substitute” 方法现代化纽约大都会地区的犹太洁食餐饮而受到赞誉。</p>
<p>媒体联系：</p>
<p>Chanoch Eitan Eliraz</p>
<p>7327831993</p>
<p>[email protected]</p>
<p>来源 Eitan Eliraz</p>
<p><img src="https://imageproxy.pbkrs.com/https://rt.prnewswire.com/rt.gif/query-RGF0ZUlkPTIwMjYwMTE0Jk5ld3NJdGVtSWQ9UEg2MzI3NSZUcmFuc21pc3Npb25fSWQ9MjAyNjAxMTQwOTQ1UFJfTkVXU19VU1BSX19fX19QSDYzMjc1?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" original-src="https://imageproxy.pbkrs.com/https://rt.prnewswire.com/rt.gif/query-RGF0ZUlkPTIwMjYwMTE0Jk5ld3NJdGVtSWQ9UEg2MzI3NSZUcmFuc21pc3Npb25fSWQ9MjAyNjAxMTQwOTQ1UFJfTkVXU19VU1BSX19fX19QSDYzMjc1"/></p>

CHEF

<p>厨师 Eitan Eliraz 推出了 “油酸建筑” 协议，彻底改变了纽约高端犹太洁食餐饮，超越了传统的非乳制甜点。这一创新方法利用单一来源的橄榄油和先进的乳化技术，创造出超越乳制品的质地和风味。Eliraz 的招牌甜点，采用 Valrhona 巧克力和 Picual 橄榄油焦糖，完美体现了这一理念，提供了即时的风味释放和独特的口感。Eliraz 与烹饪专家合作，旨在重新定义犹太洁食甜点，强调餐饮体验中的质量和创意</p>

<p><em>Moving beyond margarine: How a collaboration with Israel's culinary elite led to a plant-based fat structuring technique that outperforms dairy in texture and flavor release.</em></p>
<div class="lb-trans"><p><em>超越人造黄油：与以色列烹饪精英的合作如何导致一种植物性脂肪结构技术，其在质地和风味释放上超越乳制品。</em></p>
</div><p>, /PRNewswire/ -- For decades, the &#34;Parve&#34; (non-dairy) dessert was the apology at the end of a Kosher fine dining meal. Defined by what it lacked, the industry standard relied on hydrogenated vegetable fats and whip toppings—substitutes that left a waxy film on the palate and masked the nuances of high-quality chocolate.</p>
<div class="lb-trans"><p>, /PRNewswire/ -- 几十年来，“Parve”（非乳制）甜点在犹太洁食高档餐饮中是个道歉的存在。这个行业标准以其缺乏的特性为定义，依赖氢化植物脂肪和打发奶油——这些替代品在味蕾上留下蜡质的膜，掩盖了高品质巧克力的细腻风味。</p>
</div><p>Chef Eitan Eliraz, a culinary innovator and Executive Chef currently operating in the NY metro area, is declaring that era over.</p>
<div class="lb-trans"><p>厨师 Eitan Eliraz，一位烹饪创新者，目前在纽约大都会地区执厨，宣布这一时代已经结束。</p>
</div><p>Continue Reading</p>
<div class="lb-trans"><p>继续阅读</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null" alt="" original-src="https://www.prnewswire.com/news-releases/null"/></p>
<p>Textural Study in 70%&#34; - Chef Eitan Eliraz's signature dairy-free dessert featuring Valrhona chocolate and a Picual Olive Oil Caramel, utilizing his &#34;Oleic Architecture&#34; protocol. (Photo: Asaf Karela, Karela Agency)</p>
<div class="lb-trans"><p>“70% 质地研究” - 厨师 Eitan Eliraz 的招牌无乳甜点，采用 Valrhona 巧克力和 Picual 橄榄油焦糖，利用他的 “Oleic Architecture” 协议。（照片：Asaf Karela, Karela Agency）</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://www.prnewswire.com/news-releases/null" alt="" original-src="https://www.prnewswire.com/news-releases/null"/></p>
<p>Culinary R&amp;D Session: Chef Eitan Eliraz (left) collaborating with the late legendary Pastry Chef Miri Sternberg and photographer Asaf Karla to refine the structural integrity of plant-based fine dining. (Photo: Asaf Karela, Karela Agency)</p>
<div class="lb-trans"><p>烹饪研发会议：厨师 Eitan Eliraz（左）与已故传奇糕点师 Miri Sternberg 和摄影师 Asaf Karla 合作，完善植物性高档餐饮的结构完整性。（照片：Asaf Karela, Karela Agency）</p>
</div><p>Eliraz is introducing &#34;Oleic Architecture,&#34; a culinary methodology that rejects the concept of &#34;substitution&#34; in favor of molecular engineering. By utilizing single-origin olive oil varietals (specifically Picual and Arbequina) and advanced emulsification techniques, Eliraz creates textures that are scientifically superior to their dairy counterparts in flavor release and mouthfeel.</p>
<div class="lb-trans"><p>Eliraz 推出了 “Oleic Architecture”，一种拒绝 “替代” 概念的烹饪方法，转而采用分子工程。通过利用单一来源的橄榄油品种（特别是 Picual 和 Arbequina）和先进的乳化技术，Eliraz 创造出在风味释放和口感上科学上优于乳制品的质地。</p>
</div><p>The Science: Why Olive Oil Beats Butter</p>
<div class="lb-trans"><p>科学：为什么橄榄油胜过黄油</p>
</div><p>&#34;Butter coats the tongue,&#34; explains Chef Eliraz. &#34;It has a high melting point. When you eat a traditional dairy ganache, there is a delay before you taste the chocolate. With Oleic Architecture, we use oils that are liquid at body temperature but structurally trapped in a semi-solid emulsion. The moment it hits the tongue, the flavor release is immediate. It's a velvet explosion.&#34;</p>
<div class="lb-trans"><p>“黄油会覆盖舌头，” 厨师 Eliraz 解释道。“它的熔点很高。当你吃传统的乳制品甘纳许时，味道会有延迟。通过 Oleic Architecture，我们使用在体温下呈液态但在半固体乳液中结构被困的油。它一接触舌头，风味释放立即发生。这是一种天鹅绒般的爆发。”</p>
</div><p>Drawing on research into lipid rheology, Eliraz's technique manipulates the viscosity of plant lipids to mimic the &#34;snap&#34; of dairy fats without the heavy saturation.</p>
<div class="lb-trans"><p>基于对脂质流变学的研究，Eliraz 的技术操控植物脂质的粘度，以模仿乳脂的 “脆感”，而不带有沉重的饱和感。</p>
</div><p>The Dish: &#34;Textural Study in 70%&#34;</p>
<div class="lb-trans"><p>菜品：“70% 质地研究”</p>
</div><p>To demonstrate this protocol, Eliraz has released the specifications of his signature dessert, developed during R&amp;D sessions with top-tier culinary professionals. The dish, a deconstructed study of Valrhona 70% Chocolate, features:</p>
<div class="lb-trans"><p>为了展示这一协议，Eliraz 发布了他的招牌甜点的规格，该甜点是在与顶级烹饪专业人士的研发会议中开发的。该菜品是对 Valrhona 70% 巧克力的解构研究，包含：</p>
</div><p>The Structure: An aerated Chocolate Cremo replacing heavy cream with a stable emulsion of plant-lipids and dark chocolate.</p>
<div class="lb-trans"><p>结构：一种充气巧克力奶油，用植物脂质和黑巧克力的稳定乳液替代重奶油。</p>
</div><p>The Innovation: A Picual Olive Oil Caramel. Unlike traditional caramel relying on butter, this component uses high-polyphenol Picual oil to create a &#34;glassy&#34; sauce adding a herbaceous counterpoint to the sugar.</p>
<div class="lb-trans"><p>创新：Picual 橄榄油焦糖。与依赖黄油的传统焦糖不同，这一成分使用高酚含量的 Picual 油，创造出一种 “玻璃状” 的酱汁，为糖增添了草本的对比。</p>
</div><p>The Crunch: A Cocoa-Olive Oil Tuile, engineered to shatter on contact without gluten-heavy binders.</p>
<div class="lb-trans"><p>脆感：一种可可橄榄油薄饼，设计为在接触时破碎，而不使用重面筋粘合剂。</p>
</div><p>(Note: The exact thermal treatment and emulsification ratios remain proprietary.)</p>
<div class="lb-trans"><p>（注意：确切的热处理和乳化比例仍为专有。）</p>
</div><p>A Tribute to Collaboration</p>
<div class="lb-trans"><p>致敬合作</p>
</div><p>This precision was refined in collaboration with two giants of the Israeli culinary scene: Asaf Karla, the visionary food photographer for Michelin-starred chefs, and the late Miri Sternberg, legendary Pastry Chef of the King David Hotel.</p>
<div class="lb-trans"><p>这一精确度是在与以色列烹饪界两位巨头的合作中完善的：米其林星级厨师的远见食品摄影师 Asaf Karla，以及已故的 King David Hotel 传奇糕点师 Miri Sternberg。</p>
</div><p>&#34;Miri was a master of tradition, and Asaf is a master of the lens,&#34; says Eliraz. &#34;Working with them forced me to push the boundaries of what Kosher desserts could look and feel like. Miri's passing was a massive loss, but her insistence on zero-compromise excellence lives on in these techniques.&#34;</p>
<div class="lb-trans"><p>“Miri 是传统的高手，而 Asaf 是镜头的高手，” Eliraz 说。“与他们合作迫使我突破了犹太洁食甜点的外观和感觉的界限。Miri 的离世是巨大的损失，但她对零妥协卓越的坚持在这些技术中得以延续。”</p>
</div><p>About Chef Eitan Eliraz</p>
<div class="lb-trans"><p>关于厨师 Eitan Eliraz</p>
</div><p>Eitan Eliraz is an Executive Chef and Culinary Strategist specializing in high-end &amp; Kosher gastronomy. He is credited with modernizing the Kosher dining landscape in the NY metro area through avant-garde, &#34;No-Substitute&#34; methodologies.</p>
<div class="lb-trans"><p>Eitan Eliraz 是一位执行厨师和烹饪战略家，专注于高端和犹太洁食美食。他因通过前卫的 “No-Substitute” 方法现代化纽约大都会地区的犹太洁食餐饮而受到赞誉。</p>
</div><p>Media Contact:</p>
<div class="lb-trans"><p>媒体联系：</p>
</div><p>Chanoch Eitan Eliraz</p>
<div class="lb-trans"><p>Chanoch Eitan Eliraz</p>
</div><p>7327831993</p>
<div class="lb-trans"><p>7327831993</p>
</div><p>[email protected]</p>
<div class="lb-trans"><p>[email protected]</p>
</div><p>SOURCE Eitan Eliraz</p>
<div class="lb-trans"><p>来源 Eitan Eliraz</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://rt.prnewswire.com/rt.gif/query-RGF0ZUlkPTIwMjYwMTE0Jk5ld3NJdGVtSWQ9UEg2MzI3NSZUcmFuc21pc3Npb25fSWQ9MjAyNjAxMTQwOTQ1UFJfTkVXU19VU1BSX19fX19QSDYzMjc1" alt="" original-src="https://rt.prnewswire.com/rt.gif?NewsItemId=PH63275&amp;Transmission_Id=202601140945PR_NEWS_USPR_____PH63275&amp;DateId=20260114"/></p>

替代时代的终结：厨师 Eitan Eliraz 在纽约推出 “油酸架构” 协议，以重新定义高端犹太洁食餐饮