你愿意分享哪些烹饪小妙招？
What are some cooking hacks you swear by?
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有一说一，都是常识。
正文翻译
What are some cooking hacks you swear by?
你愿意分享哪些烹饪小妙招？
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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边缘，泡在冷水里，可以让它们焕发第二春。生菜，胡萝卜和芹菜这么做之后就可以重新变脆。
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.
老农产品人来答了。温水是最好的，然后放回冰箱。温水可以让植物细胞更加扩张，吸取更多的水分；而冰箱可以让细胞再度变硬，保持水分并变脆。
Can we pick your brain a bit more? Roughly how long in each step before the veggies are back where you want them?
可以再从你那里偷学点吗？大概每一步要花多长时间，才能让蔬菜变回你想要的状态？
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.
中年农产品人不请自来，估计在温水（最好没那么温）里泡个10-15分钟，然后在冰箱里冷藏几小时，取决于你想复活的是绿叶菜还是根茎菜。
编辑补充一下，冰箱内部的空气是极度干燥的，因此会将任何暴露在外的物体的水分吸走。放在保鲜储藏格之外的任何东西，只要没盖着盖子，最好都盖上个湿毛巾。就算是放在保鲜储藏格里的，我也会盖湿毛巾。
A quality set of scissors will save you so much hassle...
一把好剪刀能省去你很多麻烦……
They should be able to disassemble at the hinge point for cleaning purposes
而且应该在铰接的部位可以拆卸，方便清洁。
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.
还方便磨刀。我和大伙一样讨厌直销，但我妈买的那套Cutco剪刀是真tm抗造，估计还能用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
确实。这个公司烂的一比，但我妈有一套更老的，基本是我这辈子用过的最棒的厨房剪。
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.
如果你加了盐之后食物还是没什么味道，那就是缺酸味。柠檬汁，青柠汁，或者醋，都是不错的选择。
So I just tried this with my cereal and it tasted disgusting.
我拿我的麦片试了这一招，尝起来好恶心。
Throw some more salt in there.
那就再加点盐呗！
Salting your food 20-40 minutes before cooking makes a world of difference in the salt permeating the food.
在烹饪之前先腌制20-40分钟，在盐分渗入食物之后口味会发生天差地别的变化。
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!
不是我发明的，我老婆会先把黄油烧上色，然后再加到巧克力碎曲奇饼的面团里，那真是我这辈子吃过的最他妈好吃的曲奇饼！
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.
如果我的食谱里需要桂皮或者其他香料以及热黄油，那我就会先把香料在黄油里炒一下，让香味散发出来。
One thing that took me embarrassingly long to learn was that some spices are fat-soluble, and others are water-soluble.
有一件我花了太长时间才明白的事，就是某些香料是溶于水的，其他香料是溶于油脂的。
我刚一开始学烹饪的时候，想要搞清楚每一种常见的香料怎么用。所以我用手指沾了点红辣椒粉，舔了一口，结果什么味儿也没有。我的结论是这玩意儿没用，于是以后做菜的时候我就再也没用过了。我当然错了。红辣椒粉的香味溶于脂肪，所以我直接放在舌头上的时候，没有什么可以溶解它。如果我先把它混合在食用油或者黄油里，味道就会变得更加明显。
我们在烹饪的过程中也应该时刻意识到这一点。溶于水的化合物可以直接被我们口腔里的唾液溶解，但是脂溶性的化合物则需要先与一种脂肪混合（比如在黄油里“炒香”）。并且很多种香料（包括蒜和桂皮）是同时含有两种化合物的，所以它们本身有一种味道，但是炒香之后会有另一种，更加饱满的香味。
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.
试试让做好的曲奇面团在冰箱里放三天，然后再烤。味道会更好。我们冰箱里现在就有一块，准备星期三拿出来。
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.
在洗干净的铸铁锅的把手上留一块抹布，让想要收拾的人知道这个锅可能还烫，正在冷却。
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"
我是个专业的厨师。我会告诉所有跟我上课的人：“如果这东西在厨房里，并且是金属的，那么就当它是刚从500度的烤箱里出来。”
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
没错，有一次着急，结果把手掌给烫烂了。最糟糕的是不到三分钟之前把热锅拿出来的那个人也是我自己。
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.
如果食谱告诉你把洋葱和蒜一起炒，别这么做。先炒洋葱，等洋葱快炒好了再放蒜。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.
把东西都准备好。菜都切好，配料都准备好。你会做得更放松。
一边做一边洗。等你的菜做熟的时候，就顺便把盘子给洗了。这样晚上吃完饭要应付的碗筷就少很多。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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，那么把做晚饭的工作对半分的好方法就是把准备工作和烹饪工作分开。
我和我老婆喜欢的方式就是我把准备工作都做完。给需要的肉和蔬菜切片切段切块削皮。准备好她需要的所有原材料和设备。我甚至会提前给她称好需要的东西。总地来说我就像是在给她准备一场电视烹饪节目。
我并不介意做这些事，并且我刀工本来也比她快。而且我不喜欢做菜。她喜欢做菜，但是她不喜欢这些准备工作。所以这么做很管用。
而且她做饭的时候我也会帮忙收拾。所以等饭做好了，需要清理的就只剩炉子上还坐着的锅了。剩下的吃饭用的餐具和锅碗瓢盆就由她来处理。
我们这么对半分很棒。
At my house we have an easy solution
我们家的解决方案很简单。
要是她做饭，就我打扫。
要是我做饭，把厨房弄得乱七八糟的是我，所以我打扫。
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!
提前准备，为了胜利！此外，他享受演出的时候用我给他准备的装满东西的小碟子小碗，我也会觉得自己像个专家！
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
没错！而且如果你也和我一样，你会像在上电视一样自言自语的，因为很显然我一直都在像个孩子一样做白日梦。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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.
希望每个人都知道，当你准备做饭的时候，点开一个博客，或者听点音乐，或者厨房里有电视的话就看看电视。这会让做饭的时候成为我这一整天里最享受的一段时间。
我看见有人在一片死寂的厨房里做饭的时候还挺震惊的。让这个过程变得有意思一点！
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.
我总是会在烤饼干的时候，在应该拿出来之前几分钟把饼干拿出来。因为饼干在盘子上冷却的过程中也会熟成一点，因此会又软又好吃。
Easy one - clean while you cook
很简单的一条——边做边洗
Knives, get good knives and a sharpener
刀，买把好刀，再买个磨刀石
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.
准备一张“小纸条”，上面写着不同的食材在炉子里需要呆多长时间，这样你就可以一边准备主菜一边准备别的菜了。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Put a damp paper towel under your cutting board to prevent it from sliding around when you are cutting.
菜板底下垫一张湿巾，防止切菜的时候滑来滑去。
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.
我会弄一个那种橡胶的垫子，开罐用。放在菜板上，用来防滑非常好用。
湿巾听起来也挺不错的，既能防滑还能用来收拾。
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.
相似的任务放在一起做。做土豆和胡萝卜？先把两个一块削皮，然后再一块切，别削了一个切另一个。这样你用起工具来更有节奏，你也就只需要换一次工具，而不是三次。给一包鸡腿去骨？先一起去皮，再一起去骨，再一起切块。
此外，在你的菜板旁边留一块湿抹布用来擦菜板和刀子，肩膀旁边留一块干抹布用来在需要的时候擦干别的东西。这会给你省下好几趟往水槽和毛巾架的功夫。
Taste as ya cook.
一边做一边尝。
Ah yes, the raw chicken tastes raw
没错，生鸡肉尝起来是生的
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话，留一点蒜装盘的时候扔进去（译注：我们管这个叫后老婆蒜，哈哈）
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
鲜蒜能加入熟蒜没有的冲味儿。
Ice cube in the center of your leftover rice before you microwave it - makes the rice get soft and fluffy again
下次微波炉热米饭之前，往剩饭中间放个冰块——让米饭再次变得又松又软。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
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
我家孩子都喜欢水煮蛋。现在我用只空气炸锅做了。这么做之后我剥鸡蛋皮的时候从来都不费劲。
Wear my contacts to cut onions. I’m unstoppable.
切洋葱的时候戴上隐形眼睛。我无可阻挡！