prevents the noodles from sticking."

防止麵條粘連。"

This is definitely not true.

這絕對不是真的。

Hi, I'm Catherine DeOrio.

嗨，我是凱瑟琳-德奧里奧。

I'm a formally trained chef;

我是一個受過正規訓練的廚師。

I trained here in Chicago at Kendall College.

我在芝加哥的肯德爾學院受訓。

Worked at various restaurants, staging in Chicago,

在芝加哥的各個餐廳、驛站工作過。

and I am here to debunk the most common myths about cooking.

我在這裡揭穿最常見的烹飪神話。

We're doing this via Skype, because, like many of you,

我們是通過Skype進行的，因為，像你們很多人一樣，

I am stuck in my house as well,

我也被困在自己的房子裡。

and I know all of you will want some tips on how to cook

我知道你們都想知道一些關於如何烹飪的小竅門。

while you're indoors and trying to find things to do.

當你在室內想找事情做的時候。

"Only flip your steak once during cooking."

"在烹飪過程中只需翻轉一次牛排。"

This is absolutely not true.

這絕對不是真的。

A lot of people say that because

很多人這樣說是因為

where all your flavor comes is from the browning,

你所有的味道來自於褐變。

so people feel that if you're flipping your steak,

所以人們覺得，如果你在翻轉你的牛排。

you're not gonna get a proper brown

你不會得到一個合適的棕色

and then all of that flavor.

然後所有的味道。

But the most important thing for a good steak

但對於一塊好的牛排來說，最重要的是什麼？

is actually the temperature of your pan.

實際上是你的鍋的溫度。

You make sure you get it really hot,

你要確保你得到它真的熱。

and you can actually flip it multiple times.

而且你其實可以多次翻轉。

So, if you flip it about every 30 seconds,

所以，如果你每隔30秒翻轉一次。

it's going to not cool down on the top,

它的頂部不會冷卻下來。

so it will continue to cook, you'll flip it,

所以它會繼續煮，你會翻轉它。

it will cook, and then it's almost like

它會煮，然後它幾乎像

being cooked simultaneously on both sides,

在兩面同時烹調的情況下。

so you're actually gonna get

所以你實際上會得到

a faster cooking time on it,

更快的烹飪時間就可以了。

and it will consistently cook

並且它將始終如一地烹飪

from edge to edge of the steak.

從邊緣到牛排的邊緣。

"Adding vinegar to your cooking water

"烹調水中加醋"。

makes your hard-boiled eggs easier to peel."

讓你的煮蛋更容易剝皮。"

That's not exactly true.

這不完全是真的。

It's kind of a placebo effect.

這是一種安慰劑效應。

So, a few things.

所以，有幾件事。

The age of your egg is gonna affect

雞蛋的年齡會影響

how easy it is to peel.

它是多麼容易剝離。

So, an older egg is more alkaline.

所以，老雞蛋的鹼性較強。

That's gonna make it a little easier to peel

那會讓它更容易剝開的

after it's boiled.

煮好後。

The next thing is, it's really important,

接下來的事情，真的很重要。

is to stop that cooking right away

就是要馬上停止烹飪

and submerge it in an ice bath.

並將其浸入冰浴中。

So, nothing fancy, just a bowl of water

所以，沒有什麼花哨的東西，只是一碗水。

with a bunch of ice in it, nice and cold,

裡面放了一堆冰塊，又好又冷。

submerge it in it, let the cooking stop,

將其浸入其中，讓其停止烹飪。

and then pull them out.

然後把他們拉出來。

The other way you could get the shell

另一種方式你可以得到殼

to not stick is by steaming them.

要想不粘是通過蒸煮他們。

So, what happens when you steam the egg

那麼，當你蒸蛋的時候會發生什麼呢？

is the proteins from your egg whites

是你的蛋清中的蛋白質

are gonna separate from the membrane from the shell.

會從膜和殼上分離。

It's gonna give you a little bit of space,

它會給你一點空間。

therefore making it easy to peel when you're done.

是以，當你完成後，很容易剝落。

"Wear goggles, chew gum, etc.,"

"戴護目鏡、嚼口香糖等"。

all of the myths you've heard to avoid

所有你聽到的神話，以避免

your eyes from getting watery

眼睛不溼潤

when you're cutting onions.

當你在切洋蔥的時候。

Um,

嗯。

no.

不

So, I guess you could wear goggles,

所以，我想你可以戴護目鏡。

aside from making you look very strange,

除了讓你看起來很奇怪之外。

but the reason our eyes water

但我們的眼睛之所以流淚

when we cut an onion is

當我們切洋蔥是

there is an enzymatic reaction,

有一個酶的反應。

and the gases come up from the onion,

和氣體從洋蔥上冒出來。

and that's actually what gets into our eyes.

而這其實就是進入我們眼睛的東西。

It causes them to burn, and it causes them to water.

它使它們燃燒，它使它們水。

So, interestingly, that gas comes out

所以，有趣的是，這些氣體出來

because it's a defense mechanism for the onion

因為這是洋蔥的防禦機制。

so little critters underground,

這麼小的小動物在地下。

as it's growing, don't eat it.

因為它在生長，不要吃它。

The best way to really

最好的方法是真正

mitigate the gases coming out

減輕氣體排放

is to use a really sharp knife.

就是要用一把真正鋒利的刀。

So, if you use a dull knife,

所以，如果你用鈍刀。

you're crushing the membrane of the onion,

你正在粉碎洋蔥的膜。

and it's gonna cause more gas to release.

它會導致更多的氣體釋放。

If you cut it really,

如果你真的切。

just with a really sharp knife

刀槍不入

and you slice through it,

然後你就把它切開。

it's going to damage less of the membranes,

它的膜損傷較小。

and so less gas is gonna come up,

所以，少的氣體是要來了。

so it's gonna be a little easier.

所以它會是一個有點容易。

Also, cut the root last.

另外，最後再切根。

A lot of gas is kind of concentrated in that area,

很多氣體都集中在那個區域。

so kind of that little hairy part at the end,

所以種小毛的部分在最後。

so to speak, always cut that off last.

可以這麼說，總是最後才把這句話剪掉。

"Whipped cream flattens when you stop whipping it."

"當你停止打發奶油的時候，奶油就會變平。"

So, that's not true.

所以，這不是真的。

It's not the whipping that will keep the air in your cream,

不是打發能讓你的奶油中保持空氣。

which makes it fluffy, it's actually your temperature.

這讓它變得鬆軟，其實是你的溫度。

So, again, temperature is really important.

所以，同樣，溫度真的很重要。

If it gets warm, that's when your whipped cream

如果它變熱了，那就是你的鮮奶油的時候了

starts to flatten.

開始變平。

So the tip is,

所以小費是。

before you whip it,

鞭打它之前。

don't only chill your cream, which,

不要只冰鎮你的奶油，這。

obviously you wanna get that as cold as possible,

很明顯，你想讓它儘可能的冷。

but I like to put my bowl and my whisk

但我喜歡把我的碗和我的打蛋器...

or whisk attachment in the freezer,

或打蛋器附件在冷凍室。

get it really cold,

讓它真的很冷。

so when you whip it then it stays cold,

所以當你打發它的時候，它就會一直冷下去。

it won't flatten during the whipping process,

在打發過程中，它不會變平。

and then when you're done,

然後當你完成後。

you can store it in the fridge.

你可以把它儲存在冰箱裡。

If you're going to go to a party,

如果你要去參加一個聚會。

let's just say you make a cake,

讓我們只說你做一個蛋糕。

and you frost it with a cream

你用奶油霜

and there's a whipped cream element to it,

而且還有一個奶油元素。

you could stick it in the freezer for about 30 minutes.

你可以把它放在冰箱裡30分鐘左右。

It will make it a little more stable

這樣可以讓它更穩定一些

if you're, for instance, taking it to a picnic

比如說，如果你要帶它去野餐的話

or somewhere where you're gonna be outside,

或者你要去外面的地方。

it's gonna be a little warm.

這會是一個有點熱。

That will help to keep the whipped cream

這將有助於保持鮮奶油。

nice and airy and fluffy.

很好，很透氣，很蓬鬆。

"Adding oil to pasta water prevents

"在麵食水中加油，可以防止

the noodles from sticking."

的麵條，以免粘連。"

This is definitely not true.

這絕對不是真的。

As an Italian, this is just the one thing

作為一個意大利人，這只是一件事。

that just really irks me.

這只是真的惹惱了我。

So, if you put oil on your noodles,

所以，如果你在麵條上放油。

it's actually gonna make the surface

它實際上會使表面

of the noodles impenetrable to your sauce.

的麵條無法滲透到你的醬。

So, the thing that's gonna give your noodles flavor

所以，那個會給你的麵條帶來味道的東西。

is not gonna be able to get in

是不會被能夠進入

and actually flavor them or stick to your noodles.

而實際上調味還是堅持吃麵。

So, that's kind of not what you want, right?

所以，這不是你想要的，對嗎？

Pasta is, even, like, in Italy,

意大利麵是，甚至，像，在意大利。

the shapes of the pasta are designed

麵條的形狀設計

to hold certain kinds of sauces a certain way.

以某種方式來盛放某種醬料。

So the last thing you want is, you know,

所以你最不希望的是，你知道的。

these slick noodles where all of your sauce is coming out.

這些光滑的麵條，你所有的醬汁都出來了。

So the best way to get noodles to stop from sticking

所以要想讓麵條不再粘連，最好的辦法是

is, again, add your pasta to boiling water,

是，再次將麵條放入沸水中。

make sure it's a full, rolling boil,

確保它是一個完整的，滾燙的沸騰。

and then stir it every once in a while.

然後每隔一段時間就攪拌一下。

Make sure that you're continually stirring

確保你不斷地攪拌。

that pasta as it's cooking.

那麵條，因為它的烹飪。

This is gonna keep it from sticking together

這是要去保持它從粘在一起

during the cooking process.

在烹飪過程中。

"You can season food at any time

"你可以在任何時候對食物進行調味

during the cooking process."

在烹飪過程中"。

No, no, no, no, no. [laughs]

不，不，不，不。[笑]

Season as you go.

邊走邊調。

So, if you just season at the end,

所以，如果你只是在最後調味。

all you're gonna have is kind of a

所有你要去有是一種的。

superficial seasoning.

表面的調料。

There's gonna be,

會有的。

the top layer of your food

上層

is gonna have some flavor to it,

是會有一些味道吧。

but it's not gonna have actually

但它不會有實際

penetrated your food and give you

滲入你的食物，給你

that kind of consistent flavor throughout

韻味十足

and that depth and complexity,

以及這種深度和複雜性。

which is what you really love.

這是你真正的愛。

And so that's why a lot of times

所以這就是為什麼很多時候

you'll make something at home

自己動手

and you'll just kind of at the end be like,

你會只是一種在最後是喜歡，

oh, season to taste, and just throw some

哦，調味的味道，並只是扔一些

salt and pepper on it, maybe some herbs,

鹽和胡椒粉，也許還有一些草藥。

and you're like, "Why didn't this turn out

你會想，"為什麼不這樣做了。

the way it tastes at a restaurant?

餐館裡的味道？

It's a simple dish."

這是個簡單的菜。"

But it's because you are constantly seasoning as you go.

但這是因為你是在不斷地邊走邊調料。

"Milk makes fluffier scrambled eggs."

"牛奶可以讓炒蛋更鬆軟。"

No, no, no.

不，不，不。

So, scrambled eggs, it's about temperature.

所以，炒雞蛋，講究的是溫度。

It's about, think slow and low.

大約是，想得慢，想得低。

So you want low, medium heat,

所以你要小火、中火。

and you wanna just cook those eggs slow,

你想只是煮那些雞蛋慢。

and just once they start to coagulate,

而就在他們開始凝結的時候。

take a spatula and move it around

刮刮樂

so you'll keep getting those curds.

所以你會繼續得到這些凝乳。

If you add milk to it,

如果你在裡面加入牛奶。

that milk is gonna separate out from the eggs

牛奶會從雞蛋中分離出來

as it's cooking, and you're gonna probably

因為它的烹飪，你要去可能的。

get rubbery, colorless,

得到橡膠，無色。

a diluted flavor on your actual eggs.

稀釋後的味道在你的實際雞蛋上。

So, slow and low.

所以，緩慢而低調。

Also, before, kind of almost right before

還有，之前，有點幾乎就在之前

your eggs seem totally cooked,

你的雞蛋似乎完全熟了。

so they're not runny anymore

所以他們不流淚了

but they seem a little wet, take them off.

但它們似乎有點溼，把它們拿掉。

There is gonna be some carryover cooking,

會有一些延續的烹飪。

and they're gonna cook a little bit more in that pan

他們會煮多一點 在鍋裡的

as you're transferring them to your serving dish.

當你把它們轉移到你的盤子裡時。

"Sticking a potato in an overly salty dish

"把洋芋插在過鹹的菜裡

will absorb the salt and make it less salty."

會吸收鹽分，使其不那麼鹹。"

No. Again, no.

不，再來一次，不

So, yes, will putting a raw potato

所以，是的，會把生洋芋

into an overly salted soup

鹹湯

absorb some of that salt?

吸收一些鹽分？

Yes, but it's also gonna absorb

是的，但它也會吸收

a disproportionate amount of the liquid,

過量的液體。

so you don't want to do that.

所以你不想這樣做。

The first thing you should try before anything

在做任何事情之前，你首先應該嘗試

is try to balance out the flavors.

是儘量平衡各種味道。

So if it's saltier, maybe just a hit of acid,

所以如果是比較鹹的，可能就是打酸。

so a little dash of sherry vinegar

所以，一點點雪利酒醋。

or a little bit of a squeeze of lemon

或一點點的檸檬汁。

might balance it out, a hit of sugar.

可能會平衡它，一擊糖。

So, just kind of think.

所以，只是一種思考。

What makes something, a dish, taste good

是什麼讓一件事，一道菜，變得好吃

is that balance, that sweet and salty and spicy.

就是那種平衡，那種甜鹹辣的平衡。

So just see what it might need.

所以就看看它可能需要什麼。

Try that first.

先試試吧

If it doesn't work, move on.

如果不行，就繼續前進。

So, "storing bread in the fridge prevents staleness."

所以，"把麵包存放在冰箱裡可以防止變質"。

Actually, storing bread in the fridge

其實，把麵包放在冰箱裡

will make your bread go stale quicker.

會讓你的麵包更快變質。

So, it's gonna pull some of that moisture out.

所以，它會拉一些水分出來。

But there are ways that you can keep your bread

但也有一些方法可以讓你的麵包。

for a bit longer.

再過一段時間。

So, one, you can freeze it.

所以，一，你可以冷凍它。

Wrap it in plastic and then freeze it

用塑膠袋包起來，然後冷凍起來

and then defrost it at room temperature,

然後在室溫下解凍。

and your bread will pretty much stay

和你的麵包將幾乎保持

close to what it was when you bought it.

接近你買它時的樣子。

Now, if the bread's already gone stale,

現在，如果麵包已經變質了。

is there anything you can do?

有什麼你能做的嗎？

So, yes, there's a few things.

所以，是的，有幾件事。

If it's already gone stale,

如果已經變質了。

one, just heating the bread a little bit

一個，只是加熱麵包一點點

will actually soften it up.

其實會軟化它。

Also, you can put that bread in the fridge.

還有，你可以把麵包放在冰箱裡。

Now, when you take it out of the fridge,

現在，當你把它從冰箱裡拿出來的時候。

it's not that it's gonna

並不是說它會

be back to its original state,

歸於原狀。

but it will just keep it edible

但它只是保持它的食用

for a little bit longer.

再過一會兒。

It will keep it from going bad or going moldy.

可以防止它變質或發黴。

"Keeping a pit in your avocado

"在你的牛油果裡留個坑

keeps the avocado from browning."

讓牛油果不至於褐變。"

Again, no, this is not accurate.

同樣，不，這是不準確的。

It will keep the avocado underneath the pit from browning.

這樣可以防止牛油果下面的坑變黃。

So, the browning process happens,

所以，褐變的過程就發生了。

it's an enzymatic reaction that causes

這是一種酶促反應，導致了

the flesh of the fruit to brown.

果肉變成褐色。

The best way for a full avocado

飽滿牛油果的最佳方法

is to either swipe some lemon juice on it

就是在上面抹些檸檬汁。

or some type of acidulated water.

或某種類型的酸化水。

Acidulated water is basically just water

酸化水基本上就是水