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为什么麦当劳的薯条那么好吃? – 译学馆
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为什么麦当劳的薯条那么好吃?

The Real Reason Why McDonald's Fries Taste So Delicious

That red and yellow sleeve.
红黄相间的包装
That certain flavor in the oil that you can’t quite put your finger on.
难以用语言描述出来的油炸风味
That one-two combo punch of sugar and salt.
适量的糖和盐的结合
What exactly is it that makes McDonald’s fries so perfectly craveable,
到底是什么让麦当劳的薯条如此美味
so addictively munchable,
如此让人胃口大开
time after time, visit after visit?
一次又一次 一次又一次的光顾
We found out.
我们找到了原因
“The french fries are pretty good.”
“法式炸薯条非常地好”
“French fried potatoes?”
“法式炸薯条?”
”Yep, french fries.”
“对 法式炸薯条”
If you’ve heard the rumor that McDonald’s fries contain beef,
如果你听过麦当劳薯条中有牛肉的传言
well, those rumors are sort of, almost true.
好吧 这些传言 从某种程度看差不多是真的
Moo~
牛叫声
It began back in the 1950’s.
回看20世纪50年代
The company that supplied fryer oil to the McDonald’s corporation
为麦当劳公司提供油的公司
couldn’t keep up with demand for hydrogenated oil,
满足不了氢化油的要求
so they invented an alternative: beef tallow mixed with vegetable oil.
所以麦当劳发现了另一种选择:牛脂混合菜油
The flavor proved insanely popular.
这种味道非常受欢迎
In the 1980’s, though,
但在20世纪80年代
health concerns prompted McDonald’s to switch to remove the beef tallow.
健康问题促使麦当劳换掉牛肉脂油
These days, the fries are made with” high oleic canola oil”
现在 炸薯条使用的是高油酸菜籽油
which has zero trans fats
这种油不含有反式脂肪
and the lowest level of saturated fats in the vegetable oil family.
并且它的饱和脂肪含量在各种植物油中是最低的
But since McDonald’s wants their fries to taste the same,
但因为麦当劳想让他们薯条的味道和之前一样
they supplement this oil with artificial beef flavoring,
他们给这种油添加了人造牛肉调味料
which unfortunately makes the fries non-vegan.
这不幸使得薯条不再适合素食主义者
For everyone else, though, em, tasty!
但对于其他人来说 却是美味的!
“Looks like meat’s back on the menu, boys!”
“他们看起来就像菜单上的肉 小伙子们”
Sugar and salt are two of the most addictive foods in the world.
糖和盐是世界上最易使人上瘾的两种食物
Sugar has even been likened to a drug.
糖甚至被比作过毒品
Dietician Cassie Bjork told Healthline,
营养师卡西比约克告诉健康热线
Research shows that sugar can be even more addicting than cocaine.
调查显示糖甚至比可卡因更易使人上瘾
Sugar activates the opiate receptors in our brain
糖可以激活我们大脑中的阿片受体
and affects the reward center, which leads to compulsive behavior,
并且影响奖赏中枢 这会导致强迫行为
despite the negative consequences like weight gain,
会出现如体重增加
headaches, hormone imbalances, and more.
头疼 激素不平衡 等负面影响
That helps explain why the fries are so addicting.
这也解释了为什么薯条让人如此上瘾
McDonald’s coats their fries in dextrose, a form of sugar,
麦当劳在薯条上涂了葡萄糖 这是一种糖
to make them more consistent in their golden brown appearance,
使薯条更持久地保持金黄色的外观
and then pounds of them with salt when they are pulled from the fryer.
然后从油锅里取出几磅薯条加盐
When salt and sugar are combined in this sort of balanced equilibrium,
当盐和糖的结合达到某种均衡
the brain floods with dopamine,
大脑就会产生很多的多巴胺
the neurotransmitter that produces feelings of pleasure,
这是一种让人愉悦的神经递质
and our willpower can’t hope to compete.
我们的意志力也抵抗不过的
They say you eat with your eyes first,
据说人们先用眼睛来品食物
which is part of the reason McDonald’s uses that dextrose spray
这是麦当劳用葡萄糖喷雾的一部分原因
to make them all look golden brown.
让薯条看起来都是金黄色的
That’s not the only trick up their sleeve, though.
但这并不是他们唯一的招数
After the potatoes are precisely cut, blanched,
薯条切得整整齐齐 焯水了之后
and then sprayed with dextrose,
然后喷葡萄糖
the fries are then coated in sodium acid pyrophosphate,
再将薯条涂上焦磷酸钠
which keeps the fries from turning gray after freezing
这可以防止薯条冻了之后变成灰色
and help ensure a consistent pale yellow color, batch after batch.
还能确保一批又一批的薯条有持久的淡黄色
The result is a perfect looking french fry every time.
结果就是每次法式炸薯条看上去都很完美
Eat it up, eyeballs!
吃光它吧!眼睛!
Speaking of that precise cut,
说到整齐的切割
another reason McDonald’s fries are so good is their shape.
麦当劳薯条这么好的另一个原因是他们的形状
Measuring no more than a quarter-inch across,
测量宽度不超过1/4英寸
they represent the perfect balance between golden, crispy outside,
他们代表着炸薯条的外表金黄酥脆
and fluffy, baked potato inside;
和内里烤土豆松软的完美平衡
any thinner, and french fries
任何较薄的薯条
turn into nests of too-crunchy mouth-destroying coating,
外层炸过后都会变得过脆 破坏口感
totally devoid of any starchy potato goodness.
也就没有了淀粉土豆的美味
Any thicker, and the crispy element is lost,
较厚的薯条则会丢失酥脆的特点
resulting in a french fry that has more in common with a baked potato,
导致薯条变得和烤土豆一样
requiring you to bury them with condiments in order to get any flavor.
为了有口感就需要更多的调味品
“You have a preserver?”
“你有救生员吗?”
“Why?”
“为什么?”
“Your fries are drowning there.”
“你的薯条正在溺水”
According to The New York Times,
根据《纽约时报》
the thin-cut McDonald’s-style French fry represents the perfect balance
麦当劳风格的薄切薯条代表一种完美的平衡
a fry that can emerge with enough crispness to stand up to a cheeseburger,
一种炸出来有足够的酥脆 可以和芝士汉堡媲美的薯条
enough taste to go with a lobster roll,
可以和龙虾卷搭配的薯条
and the right stuff to stand proud on its own.
以及足以让它自己感到自豪的薯条
It’s a formula you just don’t mess with.
而这是一个你不会搞混的公式
“A several secret things in this world that you don’t ever mess with,
“在这个世界上 有一些秘密的事是你永远不会搞混的
One of them happens to be another man’s fries.”
其中一个碰巧就是另一个人的薯条”
Remember that natural beef flavoring?
还记得那个自然牛肉调味料吗?
Well, there’s another weird side effect of it.
它还有一个奇怪的副作用
When the ingredients break down during the cooking process,
当原料在烹饪过程中分解时
they create naturally-occurring monosodium glutamate, or MSG.
它们就会自然产生味精
There have been a lot of rumors about MSG
多年来关于味精的谣言
that have been debunked over the years,
已经被揭穿
but researchers have discovered one actual property of MSG.
但研究人员已经发现味精的一个真实性能
It interferes with the satiation mechanism in our brains,
它会干扰我们大脑的饱足机制
and has been proven in some studies
一些研究已经证明
to increase overall food intake in laboratory animals.
它会增加实验动物的总体食物摄入量
That means when you start eating fries,
那说明当你开始吃薯条时
you may not be able to stop stuffing your face.
你可能无法停止往嘴里塞薯条
It’s not your fault – it’s science!
但这不是你的错 这是科学!
McDonald’s fries are amazing when they are hot and fresh right out of the fryer.
刚从油炸锅里拿出来又热又新鲜的麦当劳薯条真是棒极了
But they quickly go downhill after that.
但之后很快就会冷掉
According to an exhaustive study by The Takeout,
根据《外卖》的详细研究
McDonald’s fries transformed themselves from crispy, golden spears of deep-fried perfection
麦当劳薯条在短短五分钟内就会从炸得酥脆金黄的完美薯条
to grease-sodden sleeves of inedible trash in as few as five minutes.
变成浸满油脂 无法食用的垃圾
Luckily, that doesn’t happen very often.
幸运的是 那不经常发生
That’s because french fries are the most popular item on the McDonald’s menu.
那是因为炸薯条是麦当劳菜单上最流行的菜品
How popular?
有多流行?
McDonald’s reportedly sells roughly
据报道 麦当劳大概
6,250 pounds of fries every single minute around the clock,
每分钟卖出6250磅的薯条
for a whopping total of 9 million pounds of fries served every day!
每天提供高达900多万的薯条!
That’s a lot of potatoes!
那是很多的土豆啊!
With that kind of turnover,
有那样的营业额
chances are you’re going to be getting those fries hot and fresh.
那机遇就是把这些薯条弄得又热又新鲜
It’s weird but true:
很奇怪但很真实的是
the fries are popular because they’re good,
因为薯条很好吃所以很流行
but they wouldn’t be nearly so good if they weren’t so popular.
但如果它们不那么流行 可能也就不会那么好吃了
“Bwaaaaaah!”
“Bwaaaaaah!”
From the earliest days of McDonald’s,
早期的麦当劳
way back when it was a barbecue restaurant
很久以前就是一个烧烤餐厅
run by the actual McDonald brothers,
由真正的麦克唐纳兄弟经营
fries were on the menu.
菜单上就有薯条
And that helps explain how McDonald’s has managed to make such delicious fries.
这就解释了麦当劳是如何做出如此美味的薯条
When you’ve been doing something for the better part of century,
要是你大半个世纪都在做同一件事
you get really good at it,
你会很擅长做这些事
whether it’s riding a unicycle, playing Punch-Out,
无论是骑独轮车 打拳
or crafting the best fries possible.
还是制作最好的薯条
Thanks for all the hard work, Ronald McDonald.
都谢谢罗纳德·麦克唐纳为此付出的努力
Our taste buds appreciate it.
我们的味蕾很喜欢这个味道
Check out one of our newest videos right here!
在这里看看我们最新的视频
Plus even more mashed videos about your favorite fast foods are coming soon.
还有更多关于你们最喜欢的食物的Mashed视频很快就会发布
Subscribe to our YouTube channel
订阅我们的油管频道
and hit the bell so you don’t miss a single one.
并且开启提醒 这样你就不会错过任何一个视频

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视频概述

本视频介绍了麦当劳薯条的发展以及好吃的原因

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视频来源

https://www.youtube.com/watch?v=Q5mOh3QARNY

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