Name: 【TED】Nathan Myhrvold：前所未見的烹飪 Cut your food in half
Uploaded: 2013-11-13T07:01:29.000Z
Duration: 10 min 6 s

I've been interested in food for a long time.

我對食物感興趣有很長一段時間了

對食物的描寫方式以及對於食物的研究方式

the way the world writes about food and learns about food.

And it's largely what you would find in these books.

然後大家這些書上看到的都基本上是這樣的

But there's some things that have been going on

requires knowing the science of cooking --

some of the chemistry, some of the physics and so forth.

但是這些並沒有出現在任何一本書裡

There's also a tremendous number of techniques

some about new aesthetics, new approaches to food.

包括關於食物的新美學，新的烹調食物的方法

There's a chef in Spain named Ferran Adria.

He's developed a very avant-garde cuisine.

他研發出了一套非常前衛的佳餚

A guy in England called Heston Blumenthal,

他也研發出自己的一套前衛美食

None of the techniques that these people have developed

None of them are taught in cooking schools.

這些技術也沒有在烹飪學校教授

In order to learn them, you have to go work in those restaurants.

想要學習這些技術，你必須在這些餐廳裡工作

And so a few years ago -- fours years ago, actually --

we can communicate science and technique and wonder?

能將科學、烹飪技術和好奇心三者結合的方法？

讓我們將食物呈現在眾人眼前？

So we tried, and I'll show you what we came up with.

而我們嘗試了，待會兒我會展現成果給各位看

This is actually the first picture I took in the book.

Then each of the different little pieces around it

One is you can actually explain what happens when you steam broccoli.

其一是能真的解釋水蒸花椰菜的情況

But the other thing is that maybe we could seduce people

另一點就是說不定我們可以引起人們對於

into stuff that was a little more technical,

maybe a little bit more scientific, maybe a little bit more chef-y

更技術化，比較科學，比較專業的

maybe I can also package this little box here

也許我還能利用這裡的文字方塊

that talks about how steaming and boiling

It turns out it isn't because of something called film condensation,

所以我們決定「好，我們多做一點」

We discovered why woks are the shape they are.

我們發現為什麼炒菜鍋是這樣的形狀

which is it only has to look good for a thousandth of a second.

就是只要東西能有千分之一秒好看就行了

Once you start cutting things in half, you kind of get carried away,

一旦你開始把東西都切成兩半，你就停不下來了

so you see we cut the jars in half as well as the pan.

所以各位看到我們把酒瓶及鍋子都切成兩半

is for canning things that are already pretty acidic.

as you would something you do pressure canning

because bacterial spores can't grow in the acid.

因為細菌孢子無法在這樣(酸)的環境中生長

所以這種灌裝方式適合醃製的蔬菜

is really intrinsically any better than any other dish.

all the same care, all the same technique,

as you would on some much more fancy dish.

And if you do lavish as much technique as possible,

如果你使用越多的豪華的烹調技術

and you try to make the highest quality hamburger,

and it was called "The Wait for the 30-Hour Hamburger

標題叫做「費工三十小時的漢堡

Because our hamburger recipe, our ultimate hamburger recipe,

因為我們的漢堡配方，我們的終極漢堡配方