提前一小時撒鹽能讓鹽分滲透更深,均勻調味,並抽取出然後再吸收水分,以形成更好的外皮。美國農業部於2011年將安全溫度下調至145°F,並靜置3分鐘;豬肉在此溫度下會多汁且略帶粉紅色。訣竅是使其穩定,其中一種方法是使用銅或銀質攪拌碗。碗中的金屬有助於更緊密地結合蛋白質。綠色胚芽又苦又韌;將蒜瓣切半並將其取出,可以去除苦味而不會浪費大蒜。酸能降低pH值,使蛋清蛋白質更快、更整齊地凝固在蛋黃周圍,做出完美的水煮蛋。燙漂能阻止酶的作用,否則即使在冷凍庫中,酶也會繼續分解質地和風味。逐漸加入能讓脂肪單獨包裹每個麵粉顆粒,防止肉汁中出現可怕的麵粉團。短暫的乾烤能蒸發水分並打開細胞壁,使精油釋放出更多的香氣和風味。快速冷卻能阻止餘熱,鎖住葉綠素以保持鮮豔的顏色和完美的質地。將即時讀數溫度計插入麵包中心,讀數在 190–210°F (88–99°C) 之間是酵母麵包唯一萬無一失的測試方法。鹽水中的鹽會改變蛋白質結構,使肉在烹飪過程中能多吸收高達 10% 的水分。烹飪過程中,雞蛋中的硫和鐵化合物會發生反應,在蛋黃表面形成硫化亞鐵,導致出現灰綠色。這種物質對人體無害。其他選項並不能準確解釋炒蛋中這種現象的原因。鹽能抑制苦味,讓甜味更突出,即使在巧克力豆餅乾中也是如此。水果中截留的乙烯氣體可在24-48小時內加速成熟。適當的調溫能使可可脂晶體排列整齊,產生光澤外觀和清脆的斷裂聲。過度操作導致過度產生麵筋,使派皮變得有嚼勁而不是酥脆。如果你沒有溫度計,將一些糖果放入冷水中。當它變硬時,就表示它準備好了。從皮朝下開始,可以緩慢地煉出脂肪,使魚皮酥脆,並保護嬌嫩的魚肉。高溫烘烤可確保深度褐變和酥脆的外皮,由於糖和澱粉含量會導致褐變時間差異,因此在烘烤時目視監測馬鈴薯可確保您將它們烤得完美。通常建議用葡萄酒而不是水、果汁或高湯來去釉,因為葡萄酒可以溶解油溶性和水溶性化合物。輕輕地拌入冰冷的牛奶或鮮奶油,使其恢復到軟峰狀態,而不會變成黃油。擠壓會導致溫度下降,使蘑菇釋放水分並煮沸而不是煎烤。微量的糖可以中和罐裝番茄的刺激性酸度,同時又不會被察覺。烹煮魚的最佳秘訣是10分鐘法則,意思是將新鮮的魚在其最厚的部分每英寸煮10分鐘。這是總烹煮時間。紅蔥頭的甜味更細膩,鋒利度較低,非常適合精緻的醬汁和油醋汁。在袋子裡放一片麵包或幾顆棉花糖會釋放水分,使紅糖保持鬆軟數月。食物會立即以正確的溫度烹飪,而不是隨烤箱緩慢加熱。活性泡打粉在熱水中會劇烈冒泡;如果不起泡,你的蛋糕也會扁塌。蒸汽會在內部積聚;戳幾個洞可以防止烤箱爆炸弄髒。用湯匙邊緣刮擦可以順著每個凹凸處,只去除薄薄的表皮。濕紙巾在微波爐中產生蒸汽,使食物保持濕潤。氣泡緩慢上升 = 適合煮米飯、醬汁和水煮食物。休息能讓麵筋放鬆,這樣麵團才能伸展而不是縮回。將雞蛋放入溫水(不要熱水)中浸泡 5-10 分鐘,非常適合烘焙。不塗油的側面能讓麵糊攀爬,使蛋糕均勻隆起。輕輕提起一角——完美金黃色表示是時候翻面以確保均勻烹飪。熱水能立即溶解糖;無需擦洗。冷啟動能緩慢地讓脂肪融化,這樣培根就能在自己的脂肪中烹煮而不會燒焦。溫度驟變會使金屬永久變形或鑄鐵裂開。中間的烤架能提供平衡的熱量,讓上下兩面以相同的速度烹煮。You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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如果你的朋友為了最後一口食物爭吵,你的家人懇求再來一份,這個測驗將證實他們已經知道的事。四十個真實世界的烹飪問題,涵蓋從刀工到牛排溫度,從調味秘訣到醬汁救援。沒有米其林星級的技巧——只有將會做飯的人與只會照著食譜做菜的人區分開來的日常知識。準備好證明你屬於廚房了嗎?








