你愿意分享哪些烹飪小妙招？
What are some cooking hacks you swear by?
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有一說一，都是常識。
正文翻譯
What are some cooking hacks you swear by?
你愿意分享哪些烹飪小妙招？
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Revive veggies that have lost their water by cutting their edges and soaking them in cold water. Lettuce, carrots, celery will be crisp again.
把失去水分的蔬菜切掉邊緣，泡在冷水里，可以讓它們煥發(fā)第二春。生菜，胡蘿卜和芹菜這么做之后就可以重新變脆。
Old produce guy here. Luke warm water is best, then refrigerate. The warm water makes the plant cells open more to absorb more water; while the refrigerator makes them harden to retain water and crisp.
老農(nóng)產(chǎn)品人來答了。溫水是最好的，然后放回冰箱。溫水可以讓植物細胞更加擴張，吸取更多的水分；而冰箱可以讓細胞再度變硬，保持水分并變脆。
Can we pick your brain a bit more? Roughly how long in each step before the veggies are back where you want them?
可以再從你那里偷學(xué)點嗎？大概每一步要花多長時間，才能讓蔬菜變回你想要的狀態(tài)？
Middle aged produce guy here, but I'd say something like 10-15 minutes in warm (possibly less) and a few hours in the fridge. Depends on if you're trying to revive greens or roots.
中年農(nóng)產(chǎn)品人不請自來，估計在溫水（最好沒那么溫）里泡個10-15分鐘，然后在冰箱里冷藏幾小時，取決于你想復(fù)活的是綠葉菜還是根莖菜。
編輯補充一下，冰箱內(nèi)部的空氣是極度干燥的，因此會將任何暴露在外的物體的水分吸走。放在保鮮儲藏格之外的任何東西，只要沒蓋著蓋子，最好都蓋上個濕毛巾。就算是放在保鮮儲藏格里的，我也會蓋濕毛巾。
A quality set of scissors will save you so much hassle...
一把好剪刀能省去你很多麻煩……
They should be able to disassemble at the hinge point for cleaning purposes
而且應(yīng)該在鉸接的部位可以拆卸，方便清潔。
And for sharpening. I hate MLMs as much as the next gal, but those damn Cutco scissors my mom has are still going strong 25 years later.
還方便磨刀。我和大伙一樣討厭直銷，但我媽買的那套Cutco剪刀是真tm抗造，估計還能用25年。
Seriously. Fuck that company, but my mom has an even older pair and they're by far the best kitchen shears I've ever used
確實。這個公司爛的一比，但我媽有一套更老的，基本是我這輩子用過的最棒的廚房剪。
If your food is bland even though you've added salt then it's missing acidity. Lemon juice, lime juice, or vinegar are easy additions.
如果你加了鹽之后食物還是沒什么味道，那就是缺酸味。檸檬汁，青檸汁，或者醋，都是不錯的選擇。
So I just tried this with my cereal and it tasted disgusting.
我拿我的麥片試了這一招，嘗起來好惡心。
Throw some more salt in there.
那就再加點鹽唄！
Salting your food 20-40 minutes before cooking makes a world of difference in the salt permeating the food.
在烹飪之前先腌制20-40分鐘，在鹽分滲入食物之后口味會發(fā)生天差地別的變化。
Not mine, but my wife browns the butter before she adds it to chocolate chip cookie dough and they're the best freakin cookies I've ever eaten!
不是我發(fā)明的，我老婆會先把黃油燒上色，然后再加到巧克力碎曲奇餅的面團里，那真是我這輩子吃過的最他媽好吃的曲奇餅！
If my recipe calls for cinnamon or other spices and melted butter, I let the spices cook in the butter for a bit to bloom them.
如果我的食譜里需要桂皮或者其他香料以及熱黃油，那我就會先把香料在黃油里炒一下，讓香味散發(fā)出來。
One thing that took me embarrassingly long to learn was that some spices are fat-soluble, and others are water-soluble.
有一件我花了太長時間才明白的事，就是某些香料是溶于水的，其他香料是溶于油脂的。
我剛一開始學(xué)烹飪的時候，想要搞清楚每一種常見的香料怎么用。所以我用手指沾了點紅辣椒粉，舔了一口，結(jié)果什么味兒也沒有。我的結(jié)論是這玩意兒沒用，于是以后做菜的時候我就再也沒用過了。我當(dāng)然錯了。紅辣椒粉的香味溶于脂肪，所以我直接放在舌頭上的時候，沒有什么可以溶解它。如果我先把它混合在食用油或者黃油里，味道就會變得更加明顯。
我們在烹飪的過程中也應(yīng)該時刻意識到這一點。溶于水的化合物可以直接被我們口腔里的唾液溶解，但是脂溶性的化合物則需要先與一種脂肪混合（比如在黃油里“炒香”）。并且很多種香料（包括蒜和桂皮）是同時含有兩種化合物的，所以它們本身有一種味道，但是炒香之后會有另一種，更加飽滿的香味。
Try letting the finished cookie dough sit covered in the fridge for three days before making the cookies. It's even BETTER. We have a batch in there now that we'll pull out on Wednesday.
試試讓做好的曲奇面團在冰箱里放三天，然后再烤。味道會更好。我們冰箱里現(xiàn)在就有一塊，準(zhǔn)備星期三拿出來。
Leaving a potholder on the handle of a cleaned cast iron pan to let anyone who might put it away know it may be hot as it cools down.
在洗干凈的鑄鐵鍋的把手上留一塊抹布，讓想要收拾的人知道這個鍋可能還燙，正在冷卻。
I am a professional chef. I will tell everyone I train "if it is in the kitchen and it is metal, assume it just came out of the 500 degree oven"
我是個專業(yè)的廚師。我會告訴所有跟我上課的人：“如果這東西在廚房里，并且是金屬的，那么就當(dāng)它是剛從500度的烤箱里出來。”
Yep, burnt the absolute fuck out of my palm once during a rush. The worst part is I was the one that pulled it out not 3mins earlier
沒錯，有一次著急，結(jié)果把手掌給燙爛了。最糟糕的是不到三分鐘之前把熱鍋拿出來的那個人也是我自己。
If a recipe says to sauté onions and garlic together at the same time, DON'T. Do the onions first, and then add the garlic when the onions are just about done. Garlic can be over sautéed and it takes on a bitter flavor.
如果食譜告訴你把洋蔥和蒜一起炒，別這么做。先炒洋蔥，等洋蔥快炒好了再放蒜。蒜容易炒糊了，就苦了。
Prep everything first. Have all of your veggies cut and ingredients ready. You will be more relaxed.
把東西都準(zhǔn)備好。菜都切好，配料都準(zhǔn)備好。你會做得更放松。
一邊做一邊洗。等你的菜做熟的時候，就順便把盤子給洗了。這樣晚上吃完飯要應(yīng)付的碗筷就少很多。
If your married, a good way to split up the work of making dinner is to split prep and cooking.
如果你已婚，那么把做晚飯的工作對半分的好方法就是把準(zhǔn)備工作和烹飪工作分開。
原創(chuàng)翻譯：龍騰網(wǎng) http://nxnpts.cn 轉(zhuǎn)載請注明出處
我和我老婆喜歡的方式就是我把準(zhǔn)備工作都做完。給需要的肉和蔬菜切片切段切塊削皮。準(zhǔn)備好她需要的所有原材料和設(shè)備。我甚至?xí)崆敖o她稱好需要的東西?？偟貋碚f我就像是在給她準(zhǔn)備一場電視烹飪節(jié)目。
我并不介意做這些事，并且我刀工本來也比她快。而且我不喜歡做菜。她喜歡做菜，但是她不喜歡這些準(zhǔn)備工作。所以這么做很管用。
而且她做飯的時候我也會幫忙收拾。所以等飯做好了，需要清理的就只剩爐子上還坐著的鍋了。剩下的吃飯用的餐具和鍋碗瓢盆就由她來處理。
我們這么對半分很棒。
At my house we have an easy solution
我們家的解決方案很簡單。
要是她做飯，就我打掃。
要是我做飯，把廚房弄得亂七八糟的是我，所以我打掃。
Mise en place, for the win! Plus, it makes me feel like a pro with his own show with all my little prep bowls full of stuff!
提前準(zhǔn)備，為了勝利！此外，他享受演出的時候用我給他準(zhǔn)備的裝滿東西的小碟子小碗，我也會覺得自己像個專家！
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Yes! And if you’re like me, you talk to yourself as if you’re presenting to a show because apparently I never stopped daydreaming as a kid
沒錯！而且如果你也和我一樣，你會像在上電視一樣自言自語的，因為很顯然我一直都在像個孩子一樣做白日夢。
Hopefully this is a no-brainer, but while you’re prepping, throw on a podcast or some music or a tv show if you have a tv in the kitchen. It makes the whole cooking process one of my favorite times of the day.
希望每個人都知道，當(dāng)你準(zhǔn)備做飯的時候，點開一個博客，或者聽點音樂，或者廚房里有電視的話就看看電視。這會讓做飯的時候成為我這一整天里最享受的一段時間。
原創(chuàng)翻譯：龍騰網(wǎng) http://nxnpts.cn 轉(zhuǎn)載請注明出處
我看見有人在一片死寂的廚房里做飯的時候還挺震驚的。讓這個過程變得有意思一點！
原創(chuàng)翻譯：龍騰網(wǎng) http://nxnpts.cn 轉(zhuǎn)載請注明出處
I always take my cookies out of the oven a couple minutes or so before they're supposed to come out. They still cook a little bit when they're cooling on the pan, and as a result they come out nice and soft.
我總是會在烤餅干的時候，在應(yīng)該拿出來之前幾分鐘把餅干拿出來。因為餅干在盤子上冷卻的過程中也會熟成一點，因此會又軟又好吃。
Easy one - clean while you cook
很簡單的一條——邊做邊洗
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Knives, get good knives and a sharpener
刀，買把好刀，再買個磨刀石
Have a "cheat sheet" for times things go in the oven and how long it takes so you can prepare side dishes to go with the entree.
準(zhǔn)備一張“小紙條”，上面寫著不同的食材在爐子里需要呆多長時間，這樣你就可以一邊準(zhǔn)備主菜一邊準(zhǔn)備別的菜了。
Put a damp paper towel under your cutting board to prevent it from sliding around when you are cutting.
菜板底下墊一張濕巾，防止切菜的時候滑來滑去。
I got one of the rubber things to help open jars. I put that under my cutting board and it works really well as a non slip option.
我會弄一個那種橡膠的墊子，開罐用。放在菜板上，用來防滑非常好用。
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濕巾聽起來也挺不錯的，既能防滑還能用來收拾。
Do similar tasks all at once. Making potatoes and carrots? Peel both first, then chop, don't do one veg and then the other. You'll have a better rhythm with your tools and you'll only have to change tools once instead of three times. Breaking down a pack of chicken thighs? Do all the skins and fat at once, all the bones at once, then all the slicing at once.
相似的任務(wù)放在一起做。做土豆和胡蘿卜？先把兩個一塊削皮，然后再一塊切，別削了一個切另一個。這樣你用起工具來更有節(jié)奏，你也就只需要換一次工具，而不是三次。給一包雞腿去骨？先一起去皮，再一起去骨，再一起切塊。
此外，在你的菜板旁邊留一塊濕抹布用來擦菜板和刀子，肩膀旁邊留一塊干抹布用來在需要的時候擦干別的東西。這會給你省下好幾趟往水槽和毛巾架的功夫。
Taste as ya cook.
一邊做一邊嘗。
Ah yes, the raw chicken tastes raw
沒錯，生雞肉嘗起來是生的
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If you’re making a savory dish that uses crushed/minced garlic, reserve a little bit of the fresh garlic and stir it in to the dish right before serving.
如果你做的是咸味的菜，需要用蒜蓉或者蒜末的話，留一點蒜裝盤的時候扔進去（譯注：我們管這個叫后老婆蒜，哈哈）
鮮蒜能加入熟蒜沒有的沖味兒。
Ice cube in the center of your leftover rice before you microwave it - makes the rice get soft and fluffy again
下次微波爐熱米飯之前，往剩飯中間放個冰塊——讓米飯再次變得又松又軟。
My kids like hard boiled eggs. I only make them in the air fryer now. I haven’t had a hard time peeling them since doing this
我家孩子都喜歡水煮蛋。現(xiàn)在我用只空氣炸鍋做了。這么做之后我剝雞蛋皮的時候從來都不費勁。
Wear my contacts to cut onions. I’m unstoppable.
切洋蔥的時候戴上隱形眼睛。我無可阻擋！
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