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利用科学知识炸出最棒的薯条 – 译学馆
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利用科学知识炸出最棒的薯条

The Perfect French Fry, According to Science (ft. Jet Tila)

[JET] Hey guys, Jet Tila here!
大家好 我是Jet Tila
And today we’re gonna make the perfect french fry!
今天我们要做最棒的炸薯条
[ARIELLE] And, we’re gonna talk about the science of potatoes and french fries.
我们要谈谈土豆和炸薯条的科学
Hi, I’m Dr. Arielle Johnson. I’m a food scientist.
嗨 我是Arielle Johnson博士 是一名食物科学家
[JET] So my favorite way to cut french fries is”batonnet.”
我最喜欢将炸薯条切成棍状
It’s quarter inch to half inch, by as long as the russet potato.
长四分之一英寸到半英寸 和褐色土豆一样长
The potatoes are gonna go into a nice big bowl of cold water.
将土豆放入一大碗冷水里
As you can see, the starches are already starting to leach out.
可以看到 淀粉已经开始渗出了
And I’m gonna pat’em completely dry in paper towels or towels.
然后我会用纸巾或毛巾把它们彻底擦干
[ARIELLE] The potato is a tuber whose job it is to store water and energy for later use,
土豆是块茎 其作用是储存水和能量供以后使用
mostly through a molecule called”starch,” which you may have heard of.
主要通过一种叫淀粉的分子来完成 你可能听说过
Inside the raw, alive potato,
在未经加工的生土豆里
starch is found bound up in the form of starch granules—
淀粉以淀粉颗粒的形式结合——
layers upon layers and coils of starch molecules.
多层淀粉分子重叠在一起形成淀粉颗粒
They’re basically glued together. They are not soluble in water,
它们基本上粘在一起 且不溶于水
they’re very hard and they’re not very tasty.
它们非常坚硬 也不怎么好吃
As we cook the potato,
当我们烹饪土豆时
applying heat through boiling or roasting or frying in this case,
通过煮沸 烘烤或煎炸来加热
the starch granules start to soften up
淀粉颗粒开始软化
and take on water and kind of unravel a little bit
吸收水然后解开分子
in a process known as”starch gelatinization.”
这被称为“淀粉凝胶化”的过程
[JET] So the first initial fry should yield a colorless and floppy french fry.
因此最开始炸薯条应是无色并且柔软的
I’m gonna take a spider and lower them in there
我会把它们放在漏网勺里
and let them cook for the first fry at 325 for about five minutes-ish.
开始第一遍煎炸 温度325华氏度 炸大约5分钟
We’re gonna get way more color
第二次煎炸 温度 325华氏度
on the second fry at 365
薯条将呈现更多颜色
and that’s where we get our crunchiness.
我们要在这一步炸出酥脆口感
[ARIELLE] What we’ve done here in this initial, low-temperature fry
我们现在做的第一个步骤 低温油炸
is added enough heat to the potato so
是为了加热土豆
that the starch granules go through gelatinization process.
使淀粉颗粒经历凝胶化过程
So they have let water in, loosened up,
这样它们就能吸水 变得松软
and formed into a soft gel—
并形成软凝胶
basically the delicious inside of a french fry.
也就是薯条内部的美味
[JET] I want that oil to get back up to about 375, and when I put the fries in,
我把油温调回375华氏度左右 当我把薯条放入
they’ll lower down to about 365,
它们会下降到约365华氏度
cook for about five to ten minutes
炸个五到十分钟
until they’re golden brown and delicious.
直到它们呈现金黄色 并且变得美味
[ARIELLE] The first thing that we accomplished in the second, high-temperature fry
我们在第二个高温煎炸中完成的第一件事
is the dehydration of the surface of the fry.
是薯条表面的脱水
The removal of water
通过高温的油
through the high temperature oil allows the starches now on the surface
去除水 使得淀粉出现在表面上
to become crisp and give us the amazing crisp-on-the-outside, tender-in-the-middle texture
薯条变脆 有了惊人的外脆里软的口感
that we look for in a good fry.
这就是我们想要最棒的薯条了
You can see this happening as you’re frying.
当你煎炸时你可能看到这种情况发生
When you put the fries into the oil,
当你把薯条放进油里
at first you’ll see a lot of bubbling.
起初你会看到很多泡泡
As that water boils away and goes away,
然后随着水沸腾 逐渐消失
you’ll see a lot less bubbling towards the end.
接近尾声时 冒泡就不多了
The second thing we accomplished from the second, high-temperature fry
我们在第二个高温油炸中完成的第二件事
is the Maillard reaction.
是梅拉德反应
The Maillard reaction gives the outside of the french fry its great,
梅拉德反应使炸薯条具有金黄色
golden brown color,
的外表
as well as its classic toasty french fry flavor.
以及其经典的烘烤炸薯条口味
You might know the Maillard reaction
你可能从烤咖啡或烤面包中
from roasted coffee, or baked bread,
和那棕色的美味烤牛排
or the amazing brown flavor of a well-grilled steak.
了解过梅拉德效应
It is the reaction between naturally-occurring sugars and amino acids
它是天然的糖分与原料里的氨基酸
in ingredients brought to a high temperature.
在高温下发生的反应
[ARIELLE WINKS AT CAMERA AND EATS A FRY] Mmm!
[ARIELLE向摄像机眨眼 吃一个薯条]嗯
[JET] So these fries are ready to go and what that means is they’re golden brown on the outside, super crispy.
这些薯条准备出锅 它们呈金黄色而且超级脆
This is pretty critical: fresh out of the fryer you want to season your fries so that salt sticks to the oil,
这是非常关键的:你要给新鲜出锅的薯条调味 盐附着在油上
and just a little bit of that herbage,
撒上一点点香草
and garlic and give that a toss.
和大蒜 然后颠一颠
[JET TOSSING FRIES] and listen to that sound! That is a…it’s a sound of beauty.
[杰特摇匀薯条]听那声音! 那是一种…美妙的声音
So that is the science of the perfect french fry.
这就是最棒的炸薯条科学
Crispy on the outside,
外面酥脆
super creamy and pillowy on the inside.
里面超级软糯柔嫩
I can do this all day, bro. Just gonna keep smashing. [PRODUCER LAUGHS]
我可以吃上一整天 伙计 松脆就完事了 [制片人笑]

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视频概述

没有什么比完美的炸薯条更好了。 这是一种神奇的组合:外面酥脆,里面酥软,只有适量的调味料。 烹饪过程中会发生什么,将不起眼的土豆变成美味的食物? 名厨Jet Tila和食品科学家Arielle Johnson博士教您可以在家制作的炸薯条配方和科学。

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视频来源

https://www.youtube.com/watch?v=iiM8nEULSJo

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