Reddit的大厨们，有没有什么窍门是所有烹饪小白都应该知道的？
Chefs of Reddit, what’s one rule of cooking amateurs need to know?
译文简介
一些家庭烹饪小窍门。
正文翻译
Chefs of Reddit, what’s one rule of cooking amateurs need to know?
Reddit的大厨们，有没有什么窍门是所有烹饪小白都应该知道的？
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
评论翻译
很赞 ( 0 )
收藏
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
人们经常因为觉得菜肴尝起来平淡无味而往里面加盐，其实它真正需要的可能是酸，比如柠檬汁或者醋。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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.
没错！或者番茄。番茄的酸性也很高，和很多事物都非常搭。花园里种的番茄熟了之后，我们家的晚餐总是会好吃很多。或者假如某道菜酸劲儿太大了，加点油，黄油或者一点点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.
嗅觉和味觉非常相似，所以假如你不确定将几种香料符复合起来之后是什么味的话，就打开瓶盖一起闻一闻。
Have a friend that lost his smell from Covid, and now he only recognizes if food is salty, sweet, sour or bitter
我有个朋友因为新冠失去了嗅觉，现在他只能尝出来食物是咸，甜，酸还是苦。
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，然后他的嗅觉就会恢复，他就会闻所有食物都像是氨水或者真正的垃圾。没错，这可有意思了……已经7个月了，让我再享受一次花生酱的味道吧！！！！！！！
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.
我和你们也一样，去年10月得了新冠，现在我有很多味道都闻不出来了，我也闻不出来糟糕的味道，所有东西闻起来都像是烧焦的油（从垃圾到粪便）。我的味觉改变了很多，但最主要的问题就是食物没有以前尝起来那么好吃了，我能很模糊地尝出味来，基本上可以分辨或者记住味道，但感觉好像我在隔着一层滤纸吃饭，没有尝到所有东西似的。
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.
我也一样，三月份得了新冠，轻微症状，所有因素都考虑到了。我感觉有很多气味或者味道要么被屏蔽了，要么混乱了，要么根本不存在了。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
我闻不到屁味或是垃圾的味道，咖啡闻起来有股腐臭，我吃的饭菜基本上都给我一种“少点什么”的感觉。我真的祈祷这只是非——常缓慢的康复，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.
我的天哪这真的太可怕了。我真的很难过，我希望我的康复不会像这样，但按照我的运气应该也是这样吧。
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……直到今天他闻到的气味都像是热天的垃圾箱。他很喜欢烹饪和烧烤，所以现在他很抑郁，什么都不想吃了。他一直在靠没什么味道的食物过活（白米饭，面条，营养棒，夹心饼干），这真的让他非常难过。
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!
让他再坚持几个月。我曾经也一样，虽然味觉都恢复了，但好像我的嗅觉还在优哉游哉地康复。然而我前几天闻到了番茄的味道！我差点哭出来了！虽然是一道番茄味很浓的菜，但我吃得很开心！
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
我在新冠期间短暂失去了我的味觉和嗅觉，当时我很害怕以后再也回不来了。根据我的研究，主动闻一些东西（尤其是咖啡或醋这些非常明显的气味）并且回忆它们的味道，能够让这些神经之间的链接重新修复，并且也可以帮助嗅觉的回归。假如你外甥打算试试的话，没什么坏处。
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.
没错，就是这个！我和我妻子都失去了嗅觉和味觉，我用咖啡，香草，胡椒薄荷糖等等进行了“气味训练”，我的嗅觉在不到两星期之后就恢复了。我的妻子没这么做，花了她整整两个月才回复嗅觉。
This is me right now, I would almost rather not eat than eat my favorite stuff.
我现在就是这样，我宁可什么也不吃，也不想再吃我之前最喜欢的食物。
Taste the food
做菜的时候尝一口
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.
还有别害怕轻戳和翻动锅里的菜。我感觉好像人们都觉得做菜这个过程特别神圣，你不能铲，翻面，碰或者感受你做的菜。实际上你越是多用手，对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.
这是真的需要适当考虑的建议。我以前做菜总是忍不住翻炒戳动各种菜，还想不明白为什么我炒的菜没有那种好看的棕褐色。
输入：放在那里三分钟不动，控制其他条件相同。
做品相好的蘑菇的时候也能带来很大的改善。
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赋的家中大厨，他告诉我他煎蘑菇的方法是：铸铁锅，开大火，下蘑菇，然后六分钟什么都不做。我对于放在那煎那么久非常怀疑，但真的有奇迹
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.
盐，胡椒和酸能给几乎任何菜肴增色。假如本来或许挺好吃的一道菜尝起来……好像缺点什么，那就加点盐，胡椒和柠檬汁，再重新评估一下。
There's a book called "Salt Fat Acid Heat" that comes highly recommended to amateur cooks.
有一本名叫《盐脂酸热》的书非常适合烹饪小白阅读。
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.
我只读了第一章关于盐的那部分，我做的很多菜就立刻变得更好吃了，因为我终于明白盐不是放在餐桌上等你把饭做好了才往上洒的调味料。（那确实更好吃……）
Salt is important for sweets. A batch of cookies without that little hint of salt doesn't taste quite right.
盐对于甜味也非常重要。烤饼干不加那么一点点的盐的话尝起来就会不对劲。
Oh man the right combination of salt and sugar is magical. Like chocolate covered pretzels and salted caramel. And then there’s fat.
哦天哪盐和糖的正确组合真的是魔法。比如裹巧克力的碱水面包和放盐的焦糖。还有脂肪。
为了美味，这三个元素最理想的比例名为“满足点”，食品科学家花费了大量的时间和精力寻找这个完美的均衡。所以垃圾食品才这么令人上瘾。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Dude, I'm trying to get in shape here
兄弟，我刚想把走形的身材练回来啊
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Round is a shape.
圆形也是形
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.
我丈夫的姨从来不往烘焙里放盐，所以尝起来总是平淡无味。她“不相信盐能增强甜味，因为那是做菜的那一套”——她的原话。这个女人还在厨房里铺满了白地毯，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.
厨房里铺地毯？那可不止是品味不好的问题了。那是亵渎。
I've never read it.
虽然我从没读过这本书。
但光看书的标题，我就强推。
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.
我有一个装“柠檬胡椒”的容器，里面是带有柠檬味的盐和胡椒粉。其实盐比胡椒粉多一些，但我觉得它被当做胡椒推广是因为很多在家做菜的人不愿意放盐，到了不好吃的程度。我一些亲戚拒绝往自己的菜里放任何盐，但他们却用柠檬胡椒，因为他们不读配料表，还以为这种调料是魔法一般的增味剂。其实没那么多魔法。
I like free control of the ratio of the three.
我更喜欢自由把控这三种调料的比例。
对于那些对自己的烹饪水平不太自信的人，这听起来是很棒的建议。这保证了你什么都不缺。
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，对我这种下班回家累得半死还自己做饭的人来说，有时如果能直接从柜子上拿个瓶子往里倒也挺好的。但是在周末烹饪或者追求最高品质的情况下，我完全无法否认自己控制这三种风味的尺度是最好的。
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.
你永远都可以接着往里加，但你永远没法再拿出来。
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.
我从我妈那听说锅里的菜太咸的话放一些土豆可以没那么咸，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.
有个兄弟跟我说他们做了个测试，用测试溶液电势的东西还是什么玩意儿，结果显示土豆化前后没什么区别。
Upvote solely for “potatation.”
就冲“土豆化”这个词给你点个赞。
Bad experimental setup.
这个实验是不合理的。
本来的目标是验证能否减轻口味上的咸淡，但菜里有多少盐你是改不了的，这是常识。
假如你想做这方面的有效性实验的话，你需要盲测。
What if I don't know any blind people to taste my food?
那我要是不认识盲人的话怎么测啊？
There are plenty of sharp obxts in the kitchen, just make some.
厨房里尖锐物品不少，你弄出几个盲人就行了。
I find people's problems usually are they're too scared to add rather than they add too much
我发现人们的问题通常在于不敢加调料，而不是加太多调料。
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.
在盐这方面尤为如此。往牛排上洒四粒儿盐根本不会带来任何区别，就算放一小撮盐你的健康也不会因此受到损害。
Not really a cooking tip, but a law of the kitchen: A falling knife has no handle
其实也不是烹饪常识，但算是厨房准则：掉下去的刀子没有把。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
I'm always so proud of my reflexes for not kicking in when I fumble a knife.
我一直为自己看见刀子往地上落的时候不用脚挡的反射感到自豪。
假如别的东西掉了，我愚蠢的双手会上上下下地尝试抓住（并且经常失败）。但刀子掉落的时候我硬件里的自动反应就是立刻往后退。手指让路，脚也让路，所有部位都让路。小心得好啊，我的小脑！
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).
类似的，永远不要用水扑灭油脂起火。用盖子扣上或者往里面倒小苏打（不要用面粉，因为面粉会在空气中燃烧，让问题更加严重。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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
假如你整栋房子空气中的面粉混合程度正好，那你很可能把楼掀起来一块儿。没天然气爆炸的劲儿那么大，但算是个小弟。
We have a museum about it in Minneapolis.
我们在明尼阿波利斯有个博物馆是专门展示这个的。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
还有，干燥的咖啡奶精也有这个作用。曾经有一次监狱暴乱，囚犯用咖啡奶精和吸管造了个土制火焰喷射器。我哥哥用玉米淡粉示范过。
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为吃苦头才长了这个记性。我现在多了一根“笨指头”，连碰到热锅都没有感觉……
Got two of them. They said sensations would come back quickly, it’s been 4 months
我有两根。他们说触觉能很快恢复，但已经过了四个月了。
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...
还有，钝刀比快刀更危险。切东西的时候稍微用点力，刀刃就会滑下去切到你自己。这是我的经验之谈……
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.
所以我讨厌在家用厨房下厨。我感觉他们根本不磨刀。并且我也害怕切洋葱的时候丢根手指头。
Don't choose this as a career if you want a social life.
假如你想要拥有社交丰富的生活，就别把烹饪当成职业。
我见证了太多有才华的人退出了这项事业，因为他们没时间陪朋友和家人。人们规划聚会和排队的时候永远是餐厅最忙的时候，所以你可能会给那些你认识的人做菜，但你却没空和他们互动。
please taste what you're cooking before serving it
请在上桌之前尝一尝你做的东西。
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.
我在一个厨房工作了一年，里面有个厨师永远会尝一口自己做的菜看看好不好吃，即便他已经做同样的菜做了不知多少遍了。
我们的前场经理有一星期要管厨房。有一天他过来检查，看见我们的厨师在尝菜品，就发火了。他让那个厨师别再“偷窃”公司的食物，再敢做的话就开除。厨师试过跟他解释自己为什么这么做，以及这么做为什么很重要，前场经理不听。两天之后另一个经历过来抱怨说有一道菜尝起来没以前那么好吃了。
对于那个厨师来说就是个夏洛克时刻，并且也是永远不要让前场经理进厨房的又一个原因。
Fuckin FOH never knows what’s going on in the kitchen.
他妈的前场经理永远不知道厨房里是怎么回事。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
我工作的这个地方有四个经理，其中三个我都特别尊敬，因为我们在后头跟不上的时候他们会在精致的衣服外面套上围裙，和我们一起干脏活。他们是领袖，不是老板。我永远尊敬这一点。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
编辑：在这个帖子有太多摩擦之前，我说一句我还是很尊重前场经理的。你得跟公众打交道。我可不想有这种问题。我不是干这个的。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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.
我这个可能是常识，温度更高不代表更快——做菜永远把火开到最大，只会导致烧冒烟，做出半生不熟，外面烧焦的菜。
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.
话虽如此，很多没有经验的厨师不会充分预热自己的锅。显然你得知道你的那个锅和你的那个灶是怎么配合的，但有太多菜一开始就毁了，因为做菜的人只知道打火，等五分钟，然后把配料都倒进去。假如你的配料是在自己渗出的水里煮熟的话，那你永远也得不到好的焦边。
Not a chef, but no sharps left in the sink
不是大厨，但我建议水槽里不要留尖锐物品。
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.
一边做饭一边打扫！切菜板用完了？进行下一步之前把它洗干净或者放到一边。干净的厨房会让你的生活轻松很多。
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.
我从17岁那年自己一个人住开始就开始学做饭（今年我29了），我的公寓当时特别小，所以我没有脏乱的空间。
现在在我这个家里我们有个空间非常大的厨房，所以我自己做完菜之后厨房总是干净的，但我女朋友不是，这是它第一次自己住（不到一年），所以她做饭的时候……我滴妈耶。厨房看起来像越南。每次我都会焦虑到不行。
But for my gf, it’s her first time living on its own
引用：“但我女朋友不是，这是【它】第一次自己住”
只要她还不知道你的reddit账号你就暂时安全
Patience, planning, and good organization.
耐心，规划，和良好的纪律。
耐心/规划：提前腌好鸡肉。做炒饭之前把饭晾干。慢慢炖肉。总地来说你做饭花费的实际时间还是一样的，但需要一些预判。别想着从冷冻层拿出一块梆硬的鸡胸肉还能在20分钟内做完一道菜。很多非常好吃的料理是需要时间的力量让风味达到最好的。
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.
别他妈把你的锅给毁了我tm草了。我见过太多人说“不粘锅不好使啦，买个锅之后没一个星期就开始粘锅啦”，然而现实是他们拿不粘锅当铸铁锅用，拿各种金属厨具叮咣往上怼。（译注：还有用钢丝球刷呢！）
I'm not going to be able to hold myself to one rule. Sorry not sorry.
我做不到只说一条，抱歉（也没那么抱歉
提前准备好。是句法语，意思是“放到该放的位置”之类的。意思是在你真正开始做菜之前，把你菜谱里需要的一切东西都码好，做好一切准备工作（准备好放多少调料，切好洋葱，打好土豆皮，腌好肉，滑好锅，无论菜谱告诉你什么），然后在你做菜的时候把这些都放到你胳膊够得到的地方。随着你做菜越来越有经验，你会知道在做菜的同时你可以做些什么别的事情，但就算如此提前准备好也能给你省掉很多麻烦。
不要依赖单一的菜谱。假如你想做个在饭店吃到的什么菜，然后谷歌了“鸡肉炒什么什么”，别随便挑一个结果就开始做。多读几个，然后做那个最接近于其他菜谱的平均水平的做法。网上有太多菜谱连作者自己都没试过，并且专家在写菜谱这方面其实比小白还糟糕——他们已经习惯了用眼睛估计多少，因为他们知道正确的用量看起来是什么样子，但是真正写下来的时候全都靠猜的。
油脂，盐，酸味，苦味。假如尝起来寡淡，加点油脂。还是寡淡，加点盐，还是寡淡，加点醋或柠檬汁。还是寡淡，加点香草、香料或绿色蔬菜。这个步骤你在菜快做完的时候也可以做，能逆转一个尝起来无聊的菜肴——但你要记住，加一点点也会有很大的效果。还有一些魔法调料是可以同时提供以上几个口味的！例如：橄榄油能提供大量油脂，有一点苦味，奶酪能提供很多幼稚，咸味中等，稍微有点酸，酱油非常咸，稍微有点苦，柠檬皮非常苦，中等程度的酸。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
用重量，而不是体积。这一点对烘焙比对烹饪有用。烘焙对于不同配料的细小改变都超级敏感，所以如果能用秤的话就会轻松许多。面粉在这方面问题尤其大。你如果盛一杯刚筛好的面粉倒进去，正好满满一杯，那只要你花几分钟的时间轻轻往台子上磕一磕，左右晃一晃，面粉就会沉下去并且更加紧实，最终同样重量的面粉只会占据量杯四分之三的体积。所以别这么玩，用秤称一下就完事了。假如菜谱告诉你用一杯面粉，那就用130g。还有，有秤的话你就不需要洗各种各样奇形怪状的量杯量勺了。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处