<p><em>超越人造黃油：與以色列烹飪精英的合作如何導致一種植物性脂肪結構技術，其在質地和風味釋放上超越乳製品。</em></p>
<p>, /PRNewswire/ -- 幾十年來，“Parve”（非乳制）甜點在猶太潔食高檔餐飲中是個道歉的存在。這個行業標準以其缺乏的特性為定義，依賴氫化植物脂肪和打發奶油——這些替代品在味蕾上留下蠟質的膜，掩蓋了高品質巧克力的細膩風味。</p>
<p>廚師 Eitan Eliraz，一位烹飪創新者，目前在紐約大都會地區執廚，宣佈這一時代已經結束。</p>
<p>繼續閲讀</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% 質地研究” - 廚師 Eitan Eliraz 的招牌無乳甜點，採用 Valrhona 巧克力和 Picual 橄欖油焦糖，利用他的 “Oleic Architecture” 協議。（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>烹飪研發會議：廚師 Eitan Eliraz（左）與已故傳奇糕點師 Miri Sternberg 和攝影師 Asaf Karla 合作，完善植物性高檔餐飲的結構完整性。（照片：Asaf Karela, Karela Agency）</p>
<p>Eliraz 推出了 “Oleic Architecture”，一種拒絕 “替代” 概念的烹飪方法，轉而採用分子工程。通過利用單一來源的橄欖油品種（特別是 Picual 和 Arbequina）和先進的乳化技術，Eliraz 創造出在風味釋放和口感上科學上優於乳製品的質地。</p>
<p>科學：為什麼橄欖油勝過黃油</p>
<p>“黃油會覆蓋舌頭，” 廚師 Eliraz 解釋道。“它的熔點很高。當你吃傳統的乳製品甘納許時，味道會有延遲。通過 Oleic Architecture，我們使用在體温下呈液態但在半固體乳液中結構被困的油。它一接觸舌頭，風味釋放立即發生。這是一種天鵝絨般的爆發。”</p>
<p>基於對脂質流變學的研究，Eliraz 的技術操控植物脂質的粘度，以模仿乳脂的 “脆感”，而不帶有沉重的飽和感。</p>
<p>菜品：“70% 質地研究”</p>
<p>為了展示這一協議，Eliraz 發佈了他的招牌甜點的規格，該甜點是在與頂級烹飪專業人士的研發會議中開發的。該菜品是對 Valrhona 70% 巧克力的解構研究，包含：</p>
<p>結構：一種充氣巧克力奶油，用植物脂質和黑巧克力的穩定乳液替代重奶油。</p>
<p>創新：Picual 橄欖油焦糖。與依賴黃油的傳統焦糖不同，這一成分使用高酚含量的 Picual 油，創造出一種 “玻璃狀” 的醬汁，為糖增添了草本的對比。</p>
<p>脆感：一種可可橄欖油薄餅，設計為在接觸時破碎，而不使用重麪筋粘合劑。</p>
<p>（注意：確切的熱處理和乳化比例仍為專有。）</p>
<p>致敬合作</p>
<p>這一精確度是在與以色列烹飪界兩位巨頭的合作中完善的：米其林星級廚師的遠見食品攝影師 Asaf Karla，以及已故的 King David Hotel 傳奇糕點師 Miri Sternberg。</p>
<p>“Miri 是傳統的高手，而 Asaf 是鏡頭的高手，” Eliraz 説。“與他們合作迫使我突破了猶太潔食甜點的外觀和感覺的界限。Miri 的離世是巨大的損失，但她對零妥協卓越的堅持在這些技術中得以延續。”</p>
<p>關於廚師 Eitan Eliraz</p>
<p>Eitan Eliraz 是一位執行廚師和烹飪戰略家，專注於高端和猶太潔食美食。他因通過前衞的 “No-Substitute” 方法現代化紐約大都會地區的猶太潔食餐飲而受到讚譽。</p>
<p>媒體聯繫：</p>
<p>Chanoch Eitan Eliraz</p>
<p>7327831993</p>
<p>[email protected]</p>
<p>來源 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>廚師 Eitan Eliraz 推出了 “油酸建築” 協議，徹底改變了紐約高端猶太潔食餐飲，超越了傳統的非乳制甜點。這一創新方法利用單一來源的橄欖油和先進的乳化技術，創造出超越乳製品的質地和風味。Eliraz 的招牌甜點，採用 Valrhona 巧克力和 Picual 橄欖油焦糖，完美體現了這一理念，提供了即時的風味釋放和獨特的口感。Eliraz 與烹飪專家合作，旨在重新定義猶太潔食甜點，強調餐飲體驗中的質量和創意</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>超越人造黃油：與以色列烹飪精英的合作如何導致一種植物性脂肪結構技術，其在質地和風味釋放上超越乳製品。</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/ -- 幾十年來，“Parve”（非乳制）甜點在猶太潔食高檔餐飲中是個道歉的存在。這個行業標準以其缺乏的特性為定義，依賴氫化植物脂肪和打發奶油——這些替代品在味蕾上留下蠟質的膜，掩蓋了高品質巧克力的細膩風味。</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>廚師 Eitan Eliraz，一位烹飪創新者，目前在紐約大都會地區執廚，宣佈這一時代已經結束。</p>
</div><p>Continue Reading</p>
<div class="lb-trans"><p>繼續閲讀</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% 質地研究” - 廚師 Eitan Eliraz 的招牌無乳甜點，採用 Valrhona 巧克力和 Picual 橄欖油焦糖，利用他的 “Oleic Architecture” 協議。（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>烹飪研發會議：廚師 Eitan Eliraz（左）與已故傳奇糕點師 Miri Sternberg 和攝影師 Asaf Karla 合作，完善植物性高檔餐飲的結構完整性。（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”，一種拒絕 “替代” 概念的烹飪方法，轉而採用分子工程。通過利用單一來源的橄欖油品種（特別是 Picual 和 Arbequina）和先進的乳化技術，Eliraz 創造出在風味釋放和口感上科學上優於乳製品的質地。</p>
</div><p>The Science: Why Olive Oil Beats Butter</p>
<div class="lb-trans"><p>科學：為什麼橄欖油勝過黃油</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>“黃油會覆蓋舌頭，” 廚師 Eliraz 解釋道。“它的熔點很高。當你吃傳統的乳製品甘納許時，味道會有延遲。通過 Oleic Architecture，我們使用在體温下呈液態但在半固體乳液中結構被困的油。它一接觸舌頭，風味釋放立即發生。這是一種天鵝絨般的爆發。”</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>基於對脂質流變學的研究，Eliraz 的技術操控植物脂質的粘度，以模仿乳脂的 “脆感”，而不帶有沉重的飽和感。</p>
</div><p>The Dish: &#34;Textural Study in 70%&#34;</p>
<div class="lb-trans"><p>菜品：“70% 質地研究”</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>為了展示這一協議，Eliraz 發佈了他的招牌甜點的規格，該甜點是在與頂級烹飪專業人士的研發會議中開發的。該菜品是對 Valrhona 70% 巧克力的解構研究，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>結構：一種充氣巧克力奶油，用植物脂質和黑巧克力的穩定乳液替代重奶油。</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>創新：Picual 橄欖油焦糖。與依賴黃油的傳統焦糖不同，這一成分使用高酚含量的 Picual 油，創造出一種 “玻璃狀” 的醬汁，為糖增添了草本的對比。</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：一種可可橄欖油薄餅，設計為在接觸時破碎，而不使用重麪筋粘合劑。</p>
</div><p>(Note: The exact thermal treatment and emulsification ratios remain proprietary.)</p>
<div class="lb-trans"><p>（注意：確切的熱處理和乳化比例仍為專有。）</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>這一精確度是在與以色列烹飪界兩位巨頭的合作中完善的：米其林星級廚師的遠見食品攝影師 Asaf Karla，以及已故的 King David Hotel 傳奇糕點師 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 是傳統的高手，而 Asaf 是鏡頭的高手，” Eliraz 説。“與他們合作迫使我突破了猶太潔食甜點的外觀和感覺的界限。Miri 的離世是巨大的損失，但她對零妥協卓越的堅持在這些技術中得以延續。”</p>
</div><p>About Chef Eitan Eliraz</p>
<div class="lb-trans"><p>關於廚師 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 是一位執行廚師和烹飪戰略家，專注於高端和猶太潔食美食。他因通過前衞的 “No-Substitute” 方法現代化紐約大都會地區的猶太潔食餐飲而受到讚譽。</p>
</div><p>Media Contact:</p>
<div class="lb-trans"><p>媒體聯繫：</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>來源 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>

替代時代的終結：廚師 Eitan Eliraz 在紐約推出 “油酸架構” 協議，以重新定義高端猶太潔食餐飲