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  • We're here in Milwaukee, Wisconsin,

    我們在威斯康星州的密爾沃基市

  • home to the world's largest concentration

    世界上最大的

  • of frozen-custard shops.

    的冷凍奶油店。

  • Now, frozen custard is not the same thing as ice cream,

    現在,冷凍奶油和冰淇淋不是一回事。

  • and by law it has to have at least 10% butterfat

    根據法律規定,它必須有至少10%的牛油脂。

  • and a lot more egg yolk.

    還有很多蛋黃。

  • And because Wisconsin is home to dairy,

    而且因為威斯康星州是乳製品的故鄉。

  • lots of dairy,

    大量的乳製品。

  • it is the perfect fit for frozen-custard shops.

    它是冷凍奶油店的最佳選擇。

  • Now, what are we waiting for?

    現在,我們還在等什麼?

  • Let's go see how frozen custard is made.

    讓我們去看看冷凍蛋奶的製作方法。

  • Scott Borkin: Custard's more dense.

    Scott Borkin:Custard的密度更大

  • Ice cream has a lot of air in it,

    冰淇淋裡有很多空氣。

  • and this has less amount of air.

    而這其中的空氣量較少。

  • So when you're eating it,

    所以當你在吃的時候。

  • custard goes on your palate

    奶油上口

  • and it's gonna stay there longer,

    而且會在那裡呆得更久。

  • where ice cream, it's gonna melt quicker.

    冰淇淋在哪裡,它就會更快融化。

  • Medha: But before you even taste

    美達但是,在你甚至品嚐

  • that rich frozen custard,

    濃郁的冷凍奶油凍。

  • it starts as this liquid dairy mix.

    它開始作為這個液體乳品混合。

  • Kopp's mix is top secret,

    科普的組合是最高機密。

  • but we do know that it is at least 10% butterfat

    但我們知道,它至少有10%的牛油脂

  • and more than 1.4% egg yolk.

    和1.4%以上的蛋黃。

  • And these aren't just arbitrary measurements.

    而這些並不是隨意的測量。

  • To officially be considered frozen custard,

    要正式被認為是冷凍奶油蛋糕。

  • the US Food and Drug Administration

    美國食品和藥物管理局

  • actually mandates these percentages.

    實際上規定了這些百分比。

  • While your premium ice creams

    當你的高級冰淇淋

  • may have that same amount of butterfat,

    可能有同樣數量的牛油脂。

  • your average ice cream probably isn't going to,

    你的平均冰淇淋可能不會。

  • and it's even more unlikely

    更不可能

  • for ice cream to have that much egg yolk,

    冰淇淋要有那麼多蛋黃。

  • instead consisting of more air, like Scott said.

    而不是像斯科特說的那樣,由更多的空氣組成。

  • Kopp's gets its secret mix

    Kopp's得到了它的祕密組合

  • from Galloway, a dairy processor

    來自Galloway的乳品加工廠

  • that actually introduced frozen custard to the Midwest

    將冷凍奶油凍引入中西部地區的公司。

  • during the 1933 Chicago World's Fair.

    1933年芝加哥世界博覽會期間。

  • The dessert found a home in Wisconsin.

    這款甜品在威斯康星州找到了家。

  • Its more than 100,000 dairy farms meant easy access

    其超過10萬個奶牛場意味著方便的訪問。

  • to fresh cream and butterfat milk.

    鮮奶油和黃油牛奶。

  • Scott: We pour it up in the hopper,

    我們把它倒在料斗裡。

  • and then they'll start the machine up.

    然後他們會啟動機器。

  • [machine whirring]

    [機器呼呼]

  • These machines are running at about 16 degrees.

    這些機器的運行速度在16度左右。

  • Ice cream is about,

    冰淇淋是關於。

  • temperature's obviously got to be under 32,

    溫度顯然要在32度以下。

  • but not much under 32,

    但32歲以下的不多。

  • so custard is running at a colder temperature.

    所以吉士粉的運行溫度較低。

  • Medha: This machine is what really does the work

    梅達。這臺機器才是真正的工作

  • of turning the mix into custard.

    的變成吉士粉。

  • As the machine freezes the custard,

    由於機器凍結了蛋奶。

  • it adds in as little air as possible.

    它儘可能少地增加空氣。

  • While regular soft-serve ice cream

    而普通軟冰淇淋

  • might be about 40% air,

    可能是40%的空氣。

  • frozen custard can range anywhere from 15% to 30% air,

    冷凍吉士粉的空氣含量可從15%到30%不等。

  • giving it a thicker texture than ice cream.

    讓它的質地比冰激凌更厚實。

  • As it thickens,

    隨著它的變厚。

  • the machine slowly pushes the custard forward.

    機器慢慢地把蛋奶向前推。

  • Once the custard gets to the right consistency,

    一旦蛋黃醬達到合適的濃度。

  • it pushes its way through the front of the machine.

    它通過機器前面的方式推。

  • How old are they?

    他們多大了?

  • Scott: These two machines were made probably

    斯科特:這兩臺機器可能是

  • in the mid to late '40s.

    在40年代中後期。

  • Medha: OK.

    梅達好的

  • Kopp's has a pretty unique way

    Kopp's有一個非常獨特的方式

  • of keeping such old machines running.

    讓這樣的老機器繼續運轉。

  • If something goes wrong, they actually call up Leon's,

    如果出了問題,他們居然會叫上萊昂的。

  • a competing frozen-custard stand

    冰淇淋店

  • that also works on maintaining old custard machines.

    這也是維修老式吉士機的工作。

  • Scott: 'Cause he also has a business, a machine shop.

    斯科特:"因為他也有一個企業,一個機械廠。

  • He builds all the parts for us

    他為我們製造了所有的零件

  • for all the custard stands.

    為所有的蛋奶攤。

  • So if we need something, we call him,

    所以,如果我們需要什麼,我們就叫他。

  • and they make parts that we need

    他們製造我們需要的零件

  • for our machines to keep them going.

    為我們的機器維持運轉。

  • Employee: 138!

    僱員。138!

  • For you.

    給你的

  • Medha: Is it plain, or is it vanilla?

    美達是純的,還是香草的?

  • Scott: We call it plain.

    斯科特:我們叫它平原。

  • Most people would say it's vanilla,

    大多數人會說這是香草味的。

  • 'cause vanilla is a plain.

    因為香草是一種普通的。

  • Until we add the vanilla extract, to us,

    直到我們加入香草精,對我們來說。

  • it's not a vanilla custard.

    這不是一個香草奶凍。

  • That vanilla extract is what makes it

    香草提取物是它的原因

  • the vanilla custard.

    香草奶油凍。

  • Right now, we're probably spending

    現在,我們可能花費

  • close to $500 a gallon.

    接近500美元一加侖。

  • Medha: Oh, wow.

    梅達哦,哇。

  • Scott: It's the premiere vanilla extract.

    斯科特:這是首屈一指的香草提取物。

  • It's like comparing it to a Volkswagen to a Mercedes.

    就像把它比作大眾車和奔馳車一樣。

  • We're using a Mercedes.

    我們用的是奔馳車。

  • You can taste that expensive vanilla in this custard.

    你可以在這個蛋奶中嚐到那昂貴的香草味。

  • This vanilla tastes so good.

    這香草的味道真不錯。

  • It has a very creamy consistency.

    它有一個非常奶油的濃度。

  • There's so much more of the treat in one bite,

    一口咬下去,還有那麼多的美食。

  • or one lick, I should say.

    或者說,一舔,我應該說。

  • This is definitely better than ice cream.

    這絕對比冰激凌好吃。

  • Scott: Beer isn't what made Milwaukee.

    斯科特:啤酒不是密爾沃基的原因。

  • It's the custard.

    是蛋黃醬。

We're here in Milwaukee, Wisconsin,

我們在威斯康星州的密爾沃基市

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