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  • Milk, good old-fashioned milk.

    牛奶,經典的好味道。

  • In your cereal, in your coffee, in your glass.

    在你的早餐麥片裡、咖啡裡、玻璃杯裡。

  • Calcium!

    鈣質!

  • But the best use for milk: dunking cookies.

    但牛奶的最佳用途是:泡餅乾。

  • I mean, who doesn't love a cookie dipped in milk?

    我是說,誰不愛沾過牛奶的餅乾?

  • But why?

    但為什麼呢?

  • Turns out it's because science says so.

    原來是因為科學說的。

  • But before we get into it, let's take a quick look back in time.

    但在我們進入這個話題前,讓我們快速回顧一下過去。

  • It's 10,000 BCE.

    現在是西元前一萬年,

  • The agricultural revolution occurs,

    發生了農業革命,

  • animals are domesticated and animals are milked. Great!

    動物們被馴養,也被擠乳,很好!

  • A lot of time goes by.

    過了很久很久。

  • Hey, guess what? It's 1862.

    嘿,猜怎麼著?現在是西元 1862 年!

  • Louis Pasteur modernizes milk safety.

    Louis Pasteur 將牛奶安全現代化,

  • The term pasteurize is born.

    「巴斯德式殺菌法」就此誕生。

  • Get it?

    懂了嗎?

  • Maybe no?

    可能還不懂?

  • Who cares!

    管他的!

  • Moving on. It's 1884!

    繼續,現在式西元 1884 年!

  • Milk is bottled up.

    牛奶被做成瓶裝。

  • The milkman became a thing, yada, yada, yada.

    送奶人隨處可見,blah blah blah...

  • 1994, "Got Milk?" ads swept the nation.

    1994 年,「有牛奶嗎?」廣告遍佈全國。

  • Everyone's got a milk mustache, great!

    每個人都有牛奶鬍子,太棒了!

  • Now that's over.

    好,結束了。

  • Why the h-e-double hockey sticks do we dunk our cookies into milk?

    到底天殺的為什麼我們要把餅乾泡進牛奶裡?

  • When you dip cookies into milk, you change a number of things about those cookies that completely alters your eating experience.

    當你把餅乾泡進牛奶裡,你就改變餅乾的好一部份,並且這會完全轉變你的味覺體驗。

  • By alters, Matt means, oh wait, let me introduce you to Matt.

    Matt 說「轉變」的意思是,噢等等,讓我介紹 Matt 給你認識。

  • Hi, my name is Matt Hartings, and I am a Professor of Chemistry.

    嗨,我叫 Matt Hartings,我是個化學教授。

  • And I teach a class on cooking chemistry here at American University.

    我在美國大學教一門烹飪化學課。

  • But back to it.

    回到正題!

  • By alters, Matt means when you dip cookies into milk, not only does the texture and flavor change, but the chemical composition does as well,

    Matt 說的「轉變」是指,當你把餅乾泡進牛奶裡,不只是口感和口味會變不同,它的化學成分也會改變。

  • which is what makes scientists go wild.

    也正是如此讓科學家們為之瘋狂。

  • Chemists are fascinated in how taste works, and how all of the molecules that you're experiencing when you're eating food,

    化學家著迷於味道的運作方式,還有所有你進食時體驗到的分子。

  • how they all work together, and lead to one thought in your brain.

    是如何交互運,作並把一個想法傳達至你腦中。

  • But how?

    但這怎麼辦到的呢?

  • There are specific ways to measure food chemistry,

    有些具體的方式能測量食品的化學成分,

  • things like an MS-Nose that tries to break down food aromas into their individual parts.

    好比 MS-Nose 會試著將食物氣味分解成個體。

  • The MS-Nose is a tool that helps scientists understand how complex molecules come together to make flavor.

    MS-Nose 是個工具,它讓化學家理解分子是多麽複雜地結合才能產生口味。

  • So what does all this fancy technology tell us when you dunk that cookie?

    所以這些繁複的科技讓我們知道把餅乾泡進牛奶裡會怎麼樣呢?

  • You add a creaminess to your cookie, and that makes your cookie taste completely different.

    你給餅乾添加了奶霜的口感,而這讓它嚐起來完全不同。

  • We will dampen some of the flavors that are naturally sharp in a chocolate chip cookie.

    我們會使某些原本在巧克力餅乾中突出的風味變得潮濕;

  • It will soak up liquids,

    它會吸收液體,

  • so we can universally agree, dunking chocolate chip cookies into milk is the best thing ever?

    因此我們可以全體同意,把巧克力餅乾泡到牛奶中是史上最棒的事了嗎?

  • Speaking to my own experience, I am not a big dipper.

    就我自己的經驗來說,其實我不常把餅乾泡到牛奶裡。

  • Wait, what?

    等等,什麼?

  • I take a bite of my cookie and then have a drink of milk.

    我都先咬一口餅乾,再喝一口牛奶。

  • You just had to be different, didn't you?!

    你就是要和大家不一樣就對了?!

  • Still sounds delicious to me.

    但我聽起來還是很美味。

Milk, good old-fashioned milk.

牛奶,經典的好味道。

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