評論
打印
Old Fashioned Ice Cream Makers
老式冰淇淋機
Have you ever seen an old-fashioned ice cream maker?
你見過老式冰淇淋機嗎？
Nestled inside the wooden bucket, there's a metal canister with a hand crank on top.
這種冰淇淋機帶有木桶，而木桶內安裝了一個頂上帶手搖曲柄的金屬罐。
Cranking the handle scrapes the sweet, creamy mixture from the sides of the metal canister, which sits in a bath of ice water and salt.
搖動手柄將糖和奶油的混合物從泡在冰鹽水中的金屬罐的一邊擠出來。
But what does salt have to do with freezing?
但是鹽在冰凍過程中有什么作用？
Why not just use plain ice water?
為什么不是只使用淡冰水？
The bath of salty ice water freezes ice cream faster than plain ice water could.
盆中的冰鹽水能比淡冰水更快的凍結冰淇淋。
And speedy freezing does more than minimize the cranking time on a hot summer's day.
在炎日的夏天，快速制冷能夠最大限度的減少搖動手柄的時間。
A fast freezing process also yields small crystals, insuring a silky texture.
快速制冷過程也能夠產生微小的冰晶，確保絲滑的口感。
Slower freezing could make big crystals with an unpleasant crunch, kind of like ice cream that's gritty with freezer-burn.
較慢的制冷過程則形成大的冰晶體，使口感變差，似乎冰激凌表面因為冷凍變硬了。
譯文為可可英語翻譯，未經授權請勿轉載!
