Reddit的大廚們，有沒有什么竅門是所有烹飪小白都應該知道的？
Chefs of Reddit, what’s one rule of cooking amateurs need to know?
譯文簡介
一些家庭烹飪小竅門。
正文翻譯
?Chefs of Reddit, what’s one rule of cooking amateurs need to know?
Reddit的大廚們，有沒有什么竅門是所有烹飪小白都應該知道的？
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A lot of the time when people add salt to a dish because they think it tastes flat, what it really needs is an acid like lemon juice or vinegar
人們經(jīng)常因為覺得菜肴嘗起來平淡無味而往里面加鹽，其實它真正需要的可能是酸，比如檸檬汁或者醋。
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Yes! Or tomatoes. They're pretty acidic too and go with so many things. Our dinners are so much better once the garden tomatoes are ripe. Or if a dish is too acidic, oil/butter or a little sugar can help add balance to it.
沒錯！或者番茄。番茄的酸性也很高，和很多事物都非常搭?；▓@里種的番茄熟了之后，我們家的晚餐總是會好吃很多?；蛘呒偃缒车啦怂釀艃禾罅耍狱c油，黃油或者一點點糖也可以均衡一下口味。
Smell is very similar to taste, and if you're not sure about combining various spices, open the bottles and smell them all together.
嗅覺和味覺非常相似，所以假如你不確定將幾種香料符復合起來之后是什么味的話，就打開瓶蓋一起聞一聞。
Have a friend that lost his smell from Covid, and now he only recognizes if food is salty, sweet, sour or bitter
我有個朋友因為新冠失去了嗅覺，現(xiàn)在他只能嘗出來食物是咸，甜，酸還是苦。
Just wait until he gets his sense of smell back and a ton of foods smell like ammonia or literal garbage now. Yeah, that's fun... It's been 7 months ffs just let me enjoy peanut butter again!!!!!!!!!
再等等吧，然后他的嗅覺就會恢復，他就會聞所有食物都像是氨水或者真正的垃圾。沒錯，這可有意思了……已經(jīng)7個月了，讓我再享受一次花生醬的味道吧！?。。。。?！
I'm in same club, had it last October and I can't recognize a lot of scents anymore, and I don't smell the bad smells anymore, it all just smells like burnt oil (everything from garbage to fecal mattter anyway). My tastes have all changed a lot, but the main thing I've noticed is that food doesn't taste as good, like I can faintly taste the flavors and can mostly make them out/remember the taste but its like I'm eating through a filter and not getting everything.
我和你們也一樣，去年10月得了新冠，現(xiàn)在我有很多味道都聞不出來了，我也聞不出來糟糕的味道，所有東西聞起來都像是燒焦的油（從垃圾到糞便）。我的味覺改變了很多，但最主要的問題就是食物沒有以前嘗起來那么好吃了，我能很模糊地嘗出味來，基本上可以分辨或者記住味道，但感覺好像我在隔著一層濾紙吃飯，沒有嘗到所有東西似的。
Similar here, had covid in March, mild case all things considered. I feel like lots of smell/tastes are still either muted, distorted, or nonexistent.
我也一樣，三月份得了新冠，輕微癥狀，所有因素都考慮到了。我感覺有很多氣味或者味道要么被屏蔽了，要么混亂了，要么根本不存在了。
我聞不到屁味或是垃圾的味道，咖啡聞起來有股腐臭，我吃的飯菜基本上都給我一種“少點什么”的感覺。我真的祈禱這只是非——常緩慢的康復，而不是永久的……
Godddd that is awful. I'm so sorry. I hope my recovery isn't like that but with my luck it will be.
我的天哪這真的太可怕了。我真的很難過，我希望我的康復不會像這樣，但按照我的運氣應該也是這樣吧。
My nephew had COVID around January and...things still smell and taste like a dumpster on a warm day to him. He loves to cook and barbecue and is pretty depressed he doesn't want to eat any of it now. He's been subsisting on bland foods (plain rice, noodles, Nutrigrain bars, Pop-tarts) and it's starting to really bring him down.
我外甥一月份得了新冠然后……直到今天他聞到的氣味都像是熱天的垃圾箱。他很喜歡烹飪和燒烤，所以現(xiàn)在他很抑郁，什么都不想吃了。他一直在靠沒什么味道的食物過活（白米飯，面條，營養(yǎng)棒，夾心餅干），這真的讓他非常難過。
Tell him to give it a few more months. I'm in a similar boat and most of my taste has come back but it seems like my sense of smell is taking it's sweet time. BUT I smelled tomatoes a couple days ago! I almost cried! It was a really strong tomato dish but I'll take it!
讓他再堅持幾個月。我曾經(jīng)也一樣，雖然味覺都恢復了，但好像我的嗅覺還在優(yōu)哉游哉地康復。然而我前幾天聞到了番茄的味道！我差點哭出來了！雖然是一道番茄味很濃的菜，但我吃得很開心！
I lost my sense of taste and smell temporarily during Covid and was terrified I wasn’t going to get them back. According to my research, smelling things ( especially distinct smells like coffee or vinegar) while remembering the smell helps to rewrire those neural connections and can aid in bringing back smell. Pretty harmless to try if your nephew is willing
我在新冠期間短暫失去了我的味覺和嗅覺，當時我很害怕以后再也回不來了。根據(jù)我的研究，主動聞一些東西（尤其是咖啡或醋這些非常明顯的氣味）并且回憶它們的味道，能夠讓這些神經(jīng)之間的鏈接重新修復，并且也可以幫助嗅覺的回歸。假如你外甥打算試試的話，沒什么壞處。
Yes, this! Both the wife and I lost our sense of smell/taste and I did “scent training” with coffee, vanilla, peppermint, etc. and my smell came back in less than 2 weeks. My wife didn’t do that, and it took her almost a full 2 MONTHS to get hers back.
沒錯，就是這個！我和我妻子都失去了嗅覺和味覺，我用咖啡，香草，胡椒薄荷糖等等進行了“氣味訓練”，我的嗅覺在不到兩星期之后就恢復了。我的妻子沒這么做，花了她整整兩個月才回復嗅覺。
This is me right now, I would almost rather not eat than eat my favorite stuff.
我現(xiàn)在就是這樣，我寧可什么也不吃，也不想再吃我之前最喜歡的食物。
Taste the food
做菜的時候嘗一口
Also don't be afraid to poke and prod at it. I feel like people think the process is sacred and you can't shape/flip/feel/touch things while you cook them. The more you are hands on, the more control you have.
還有別害怕輕戳和翻動鍋里的菜。我感覺好像人們都覺得做菜這個過程特別神圣，你不能鏟，翻面，碰或者感受你做的菜。實際上你越是多用手，對你做的菜就越有控制。
This is one of those things that's true in moderation. I grew up stirring and poking at all sorts of things and wondering why my veggies didn't ever get that nice brown color.
這是真的需要適當考慮的建議。我以前做菜總是忍不住翻炒戳動各種菜，還想不明白為什么我炒的菜沒有那種好看的棕褐色。
輸入：放在那里三分鐘不動，控制其他條件相同。
做品相好的蘑菇的時候也能帶來很大的改善。
My brother-in-law and I are both talented home cooks, and he told me the way he browns mushrooms is: cast iron, high heat, mushrooms in and NO movement at all for 6 minutes. I was skeptical leaving them for so long, but it really works wonders.
我和我小舅子都是很有天賦的家中大廚，他告訴我他煎蘑菇的方法是：鑄鐵鍋，開大火，下蘑菇，然后六分鐘什么都不做。我對于放在那煎那么久非常懷疑，但真的有奇跡
Salt, pepper and acid will brighten up almost any dish. If an otherwise wonderful dish is just... missing something, add salt, pepper and lemon juice, then reassess.
鹽，胡椒和酸能給幾乎任何菜肴增色。假如本來或許挺好吃的一道菜嘗起來……好像缺點什么，那就加點鹽，胡椒和檸檬汁，再重新評估一下。
There's a book called "Salt Fat Acid Heat" that comes highly recommended to amateur cooks.
有一本名叫《鹽脂酸熱》的書非常適合烹飪小白閱讀。
Reading even just the first chapter about salt made a lot of food I cooked immediately better, because I finally understood salt wasn’t just that thing that sat on the dinner table that you applied after the meal was cooked.
我只讀了第一章關(guān)于鹽的那部分，我做的很多菜就立刻變得更好吃了，因為我終于明白鹽不是放在餐桌上等你把飯做好了才往上灑的調(diào)味料。（那確實更好吃……）
Salt is important for sweets. A batch of cookies without that little hint of salt doesn't taste quite right.
鹽對于甜味也非常重要?？撅灨刹患幽敲匆稽c點的鹽的話嘗起來就會不對勁。
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Oh man the right combination of salt and sugar is magical. Like chocolate covered pretzels and salted caramel. And then there’s fat.
哦天哪鹽和糖的正確組合真的是魔法。比如裹巧克力的堿水面包和放鹽的焦糖。還有脂肪。
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為了美味，這三個元素最理想的比例名為“滿足點”，食品科學家花費了大量的時間和精力尋找這個完美的均衡。所以垃圾食品才這么令人上癮。
Dude, I'm trying to get in shape here
兄弟，我剛想把走形的身材練回來啊
Round is a shape.
圓形也是形
My husband’s aunt doesn’t put salt in her baking and it always tastes so flat and bland. She “doesn’t believe salt belongs in sweets because that’s for cooking”- her words. This woman also has white carpet throughout her kitchen so she really lacks taste.
我丈夫的姨從來不往烘焙里放鹽，所以嘗起來總是平淡無味。她“不相信鹽能增強甜味，因為那是做菜的那一套”——她的原話。這個女人還在廚房里鋪滿了白地毯，所以她真的品味不太好。
Carpet in a kitchen? That's more than just bad taste. That's an abomination.
廚房里鋪地毯？那可不止是品味不好的問題了。那是褻瀆。
I've never read it.
雖然我從沒讀過這本書。
但光看書的標題，我就強推。
I have a container of "lemon-pepper", which is pepper and salt infused with lemon flavor. It actually has more salt than pepper, but I think it's marketed as pepper because a lot of home cooks avoid salt, to the detriment of flavour. I have relatives who refuse to add any salt at all to their dish, but they use lemon-pepper because they don't read the content label and treat the spice as a magic flavour enhancer. It's not that magic.
我有一個裝“檸檬胡椒”的容器，里面是帶有檸檬味的鹽和胡椒粉。其實鹽比胡椒粉多一些，但我覺得它被當做胡椒推廣是因為很多在家做菜的人不愿意放鹽，到了不好吃的程度。我一些親戚拒絕往自己的菜里放任何鹽，但他們卻用檸檬胡椒，因為他們不讀配料表，還以為這種調(diào)料是魔法一般的增味劑。其實沒那么多魔法。
I like free control of the ratio of the three.
我更喜歡自由把控這三種調(diào)料的比例。
對于那些對自己的烹飪水平不太自信的人，這聽起來是很棒的建議。這保證了你什么都不缺。
Or, for an exhausted cook like myself at the end of the day, it’s sometimes nice to just grab a thing out of the cupboard and dash it in. But for weekend cooking/best conditions, absolutely cannot disagree that having control of all three flavor axes simultaneously is best.
或者，對我這種下班回家累得半死還自己做飯的人來說，有時如果能直接從柜子上拿個瓶子往里倒也挺好的。但是在周末烹飪或者追求最高品質(zhì)的情況下，我完全無法否認自己控制這三種風味的尺度是最好的。
Seconded. If you can't tell what it's missing, add acid.
同意。假如你不知道缺什么，就加酸。
You can always add, but you cannot take away.
你永遠都可以接著往里加，但你永遠沒法再拿出來。
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I heard putting potatoes into a pot that is too salted can help take away some of the salt from my mother, but I have no idea if that is true or not.
我從我媽那聽說鍋里的菜太咸的話放一些土豆可以沒那么咸，但我不知道是不是真的。
A dude told me that they did an experiment with this measuring like the electric potential of the water or whatever, and it showed no difference before and after potatation.
有個兄弟跟我說他們做了個測試，用測試溶液電勢的東西還是什么玩意兒，結(jié)果顯示土豆化前后沒什么區(qū)別。
Upvote solely for “potatation.”
就沖“土豆化”這個詞給你點個贊。
Bad experimental setup.
這個實驗是不合理的。
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本來的目標是驗證能否減輕口味上的咸淡，但菜里有多少鹽你是改不了的，這是常識。
假如你想做這方面的有效性實驗的話，你需要盲測。
What if I don't know any blind people to taste my food?
那我要是不認識盲人的話怎么測??？
There are plenty of sharp obxts in the kitchen, just make some.
廚房里尖銳物品不少，你弄出幾個盲人就行了。
I find people's problems usually are they're too scared to add rather than they add too much
我發(fā)現(xiàn)人們的問題通常在于不敢加調(diào)料，而不是加太多調(diào)料。
This is especially true with salt. Those 4 grains of salt you just spread over your steak won't make a difference in the world, and an actual pinch is not detrimental to your health.
在鹽這方面尤為如此。往牛排上灑四粒兒鹽根本不會帶來任何區(qū)別，就算放一小撮鹽你的健康也不會因此受到損害。
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Not really a cooking tip, but a law of the kitchen: A falling knife has no handle
其實也不是烹飪常識，但算是廚房準則：掉下去的刀子沒有把。
I'm always so proud of my reflexes for not kicking in when I fumble a knife.
我一直為自己看見刀子往地上落的時候不用腳擋的反射感到自豪。
假如別的東西掉了，我愚蠢的雙手會上上下下地嘗試抓?。ú⑶医?jīng)常失?。?。但刀子掉落的時候我硬件里的自動反應就是立刻往后退。手指讓路，腳也讓路，所有部位都讓路。小心得好啊，我的小腦！
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Similarly, NEVER put out a grease or oil fire with water. Smother with a lid or dump baking soda in there (do not use flour, as it can combust in the air making things worse).
類似的，永遠不要用水撲滅油脂起火。用蓋子扣上或者往里面倒小蘇打（不要用面粉，因為面粉會在空氣中燃燒，讓問題更加嚴重。
If you had the right air flour mixture throughout your entire house you could probably level a good chunk of the block. Not quite as bad as natural gas but a lesser cousin
假如你整棟房子空氣中的面粉混合程度正好，那你很可能把樓掀起來一塊兒。沒天然氣爆炸的勁兒那么大，但算是個小弟。
We have a museum about it in Minneapolis.
我們在明尼阿波利斯有個博物館是專門展示這個的。
還有，干燥的咖啡奶精也有這個作用。曾經(jīng)有一次監(jiān)獄暴亂，囚犯用咖啡奶精和吸管造了個土制火焰噴射器。我哥哥用玉米淡粉示范過。
I really wish I hadn't learned this the hard way. Now I have what I call a "stupid" finger that doesn't know when it's touching a hot pan...
我真的希望自己不是因為吃苦頭才長了這個記性。我現(xiàn)在多了一根“笨指頭”，連碰到熱鍋都沒有感覺……
Got two of them. They said sensations would come back quickly, it’s been 4 months
我有兩根。他們說觸覺能很快恢復，但已經(jīng)過了四個月了。
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Also, a blunt knife is more dangerous than a sharp one. Chop something even remotely hard and you can slip off the board into yourself. I speak from experience...
還有，鈍刀比快刀更危險。切東西的時候稍微用點力，刀刃就會滑下去切到你自己。這是我的經(jīng)驗之談……
This is why I hate cooking at family's places; I feel like none of them ever sharpen their knives, and I'm always afraid I'm going to lose a finger slicing onions.
所以我討厭在家用廚房下廚。我感覺他們根本不磨刀。并且我也害怕切洋蔥的時候丟根手指頭。
Don't choose this as a career if you want a social life.
假如你想要擁有社交豐富的生活，就別把烹飪當成職業(yè)。
我見證了太多有才華的人退出了這項事業(yè)，因為他們沒時間陪朋友和家人。人們規(guī)劃聚會和排隊的時候永遠是餐廳最忙的時候，所以你可能會給那些你認識的人做菜，但你卻沒空和他們互動。
please taste what you're cooking before serving it
請在上桌之前嘗一嘗你做的東西。
I worked in a kitchen for a year and a line cook always tasted to make sure it was good, even if he cooked a dish a million times he would.
我在一個廚房工作了一年，里面有個廚師永遠會嘗一口自己做的菜看看好不好吃，即便他已經(jīng)做同樣的菜做了不知多少遍了。
我們的前場經(jīng)理有一星期要管廚房。有一天他過來檢查，看見我們的廚師在嘗菜品，就發(fā)火了。他讓那個廚師別再“偷竊”公司的食物，再敢做的話就開除。廚師試過跟他解釋自己為什么這么做，以及這么做為什么很重要，前場經(jīng)理不聽。兩天之后另一個經(jīng)歷過來抱怨說有一道菜嘗起來沒以前那么好吃了。
對于那個廚師來說就是個夏洛克時刻，并且也是永遠不要讓前場經(jīng)理進廚房的又一個原因。
Fuckin FOH never knows what’s going on in the kitchen.
他媽的前場經(jīng)理永遠不知道廚房里是怎么回事。
我工作的這個地方有四個經(jīng)理，其中三個我都特別尊敬，因為我們在后頭跟不上的時候他們會在精致的衣服外面套上圍裙，和我們一起干臟活。他們是領袖，不是老板。我永遠尊敬這一點。
編輯：在這個帖子有太多摩擦之前，我說一句我還是很尊重前場經(jīng)理的。你得跟公眾打交道。我可不想有這種問題。我不是干這個的。
This one's kind of common sense, but hotter doesn't mean faster - turning your burners up to 10 for everything will just lead to smoke and half-cooked food with a burned exterior.
我這個可能是常識，溫度更高不代表更快——做菜永遠把火開到最大，只會導致燒冒煙，做出半生不熟，外面燒焦的菜。
That being said, a lot of times inexperienced cooks won’t let their pan get hot enough. Obviously you need to know how your particular pans work on your particular stovetop, but so many dishes are ruined from the start because people just light a stove, wait 5 seconds, and toss their ingredients in. You will never get a good sear when your ingredients are basically boiling in their own moisture.
話雖如此，很多沒有經(jīng)驗的廚師不會充分預熱自己的鍋。顯然你得知道你的那個鍋和你的那個灶是怎么配合的，但有太多菜一開始就毀了，因為做菜的人只知道打火，等五分鐘，然后把配料都倒進去。假如你的配料是在自己滲出的水里煮熟的話，那你永遠也得不到好的焦邊。
Not a chef, but no sharps left in the sink
不是大廚，但我建議水槽里不要留尖銳物品。
原創(chuàng)翻譯：龍騰網(wǎng) http://mintwatchbillionaireclub.com 轉(zhuǎn)載請注明出處
Clean as you go! Done with the cutting board? Wash it or put it away before you move on to the next step. A clean kitchen makes your life way easier.
一邊做飯一邊打掃！切菜板用完了？進行下一步之前把它洗干凈或者放到一邊。干凈的廚房會讓你的生活輕松很多。
I learned to cook like this since I started living on my own at 17yo (im 29), and my apartment was sooo small I didn't have space to be messy.
我從17歲那年自己一個人住開始就開始學做飯（今年我29了），我的公寓當時特別小，所以我沒有臟亂的空間。
現(xiàn)在在我這個家里我們有個空間非常大的廚房，所以我自己做完菜之后廚房總是干凈的，但我女朋友不是，這是它第一次自己?。ú坏揭荒辏运鲲埖臅r候……我滴媽耶。廚房看起來像越南。每次我都會焦慮到不行。
But for my gf, it’s her first time living on its own
引用：“但我女朋友不是，這是【它】第一次自己住”
只要她還不知道你的reddit賬號你就暫時安全
Patience, planning, and good organization.
耐心，規(guī)劃，和良好的紀律。
耐心/規(guī)劃：提前腌好雞肉。做炒飯之前把飯晾干。慢慢燉肉?？偟貋碚f你做飯花費的實際時間還是一樣的，但需要一些預判。別想著從冷凍層拿出一塊梆硬的雞胸肉還能在20分鐘內(nèi)做完一道菜。很多非常好吃的料理是需要時間的力量讓風味達到最好的。
DON'T FUCKING RUIN YOUR PANS FOR CHRIST'S SAKE. I've seen so many instances of people talking about how "nonstick doesn't work. It goes away a week after you buy the pans" when in reality they are treating the things like cast iron and using every metal utensil they can find on it.
別他媽把你的鍋給毀了我tm草了。我見過太多人說“不粘鍋不好使啦，買個鍋之后沒一個星期就開始粘鍋啦”，然而現(xiàn)實是他們拿不粘鍋當鑄鐵鍋用，拿各種金屬廚具叮咣往上懟。（譯注：還有用鋼絲球刷呢！）
I'm not going to be able to hold myself to one rule. Sorry not sorry.
我做不到只說一條，抱歉（也沒那么抱歉
提前準備好。是句法語，意思是“放到該放的位置”之類的。意思是在你真正開始做菜之前，把你菜譜里需要的一切東西都碼好，做好一切準備工作（準備好放多少調(diào)料，切好洋蔥，打好土豆皮，腌好肉，滑好鍋，無論菜譜告訴你什么），然后在你做菜的時候把這些都放到你胳膊夠得到的地方。隨著你做菜越來越有經(jīng)驗，你會知道在做菜的同時你可以做些什么別的事情，但就算如此提前準備好也能給你省掉很多麻煩。
原創(chuàng)翻譯：龍騰網(wǎng) http://mintwatchbillionaireclub.com 轉(zhuǎn)載請注明出處
不要依賴單一的菜譜。假如你想做個在飯店吃到的什么菜，然后谷歌了“雞肉炒什么什么”，別隨便挑一個結(jié)果就開始做。多讀幾個，然后做那個最接近于其他菜譜的平均水平的做法。網(wǎng)上有太多菜譜連作者自己都沒試過，并且專家在寫菜譜這方面其實比小白還糟糕——他們已經(jīng)習慣了用眼睛估計多少，因為他們知道正確的用量看起來是什么樣子，但是真正寫下來的時候全都靠猜的。
油脂，鹽，酸味，苦味。假如嘗起來寡淡，加點油脂。還是寡淡，加點鹽，還是寡淡，加點醋或檸檬汁。還是寡淡，加點香草、香料或綠色蔬菜。這個步驟你在菜快做完的時候也可以做，能逆轉(zhuǎn)一個嘗起來無聊的菜肴——但你要記住，加一點點也會有很大的效果。還有一些魔法調(diào)料是可以同時提供以上幾個口味的！例如：橄欖油能提供大量油脂，有一點苦味，奶酪能提供很多幼稚，咸味中等，稍微有點酸，醬油非常咸，稍微有點苦，檸檬皮非常苦，中等程度的酸。
用重量，而不是體積。這一點對烘焙比對烹飪有用。烘焙對于不同配料的細小改變都超級敏感，所以如果能用秤的話就會輕松許多。面粉在這方面問題尤其大。你如果盛一杯剛篩好的面粉倒進去，正好滿滿一杯，那只要你花幾分鐘的時間輕輕往臺子上磕一磕，左右晃一晃，面粉就會沉下去并且更加緊實，最終同樣重量的面粉只會占據(jù)量杯四分之三的體積。所以別這么玩，用秤稱一下就完事了。假如菜譜告訴你用一杯面粉，那就用130g。還有，有秤的話你就不需要洗各種各樣奇形怪狀的量杯量勺了。