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Milk, good old-fashioned milk in your cereal, in your coffee, in your glass. Calcium!
牛奶，傳統(tǒng)的品質(zhì)牛奶可以加到麥片里，咖啡里，杯子里。補(bǔ)鈣!
But the best use for milk: dunking cookies.
但牛奶的的最佳用途其實(shí)是：泡曲奇。
I mean, who doesn't love a cookie dipped in milk? But why?
畢竟，誰不喜歡吃泡過牛奶的曲奇呢對吧？問題是大家為什么喜歡這么吃?
Turns out it's because science says so.
事實(shí)證明，是科學(xué)告訴我們應(yīng)該這么吃的。
But before we get into it, let's take a quick look back in time.
不過，在我們開始討論這個問題之前，讓我們先快速地回顧一下牛奶的歷史。
It's 10,000 BCE.
這是公元前1萬年。
The agricultural revolution occurs, animals are domesticated, and animals are milked. Great!
農(nóng)業(yè)革命發(fā)生了，人們開始馴化動物，開始從動物身上擠奶。很好!
A lot of time goes by. Hey, guess what? It's 1862.
很久之后。哈，你猜怎么著？到1862年了。
Louis Pasteur modernizes milk safety, the term pasteurize is born.
路易·巴斯德對牛奶安全進(jìn)行了現(xiàn)代化處理，“巴氏殺菌”這個術(shù)語也由此誕生了。
Get it? Maybe no?! Who cares! Moving on. It's 1884!
明白了嗎？也許沒有吧！管它呢！繼續(xù)。又到了1884年!
Milk is bottled up.
那時，人們已經(jīng)開始用瓶子裝牛奶了。
The milkman became a thing, yada, yada, yada. 1994, Got Milk? ads swept the nation. Everyone's got a milk mustache, great!
牛奶配送員出現(xiàn)了，呀噠，呀噠，呀噠。又到了1994年，“有牛奶嗎?”的廣告在全國各地風(fēng)靡一時。每個人都有奶胡子，太棒了!
Now that's over.
回顧結(jié)束。
Why the H E double hockey sticks do we dunk our cookies into milk?
回到剛才的問題，我們特喵地到底為什么喜歡用牛奶泡餅干?
When you dip cookies into milk, you change a number of things about those cookies
用曲奇蘸過牛奶之后會改變曲奇的很多因素，
that completely alters your eating experience.
從而完全改變你的飲食體驗。
By alters, Matt means, oh wait. Let me introduce you to Matt.
說到“改變”，馬特的意思是，等等。我們還是先來介紹一下馬特吧。
Hi, my name is Matt Hartings, and I am a Professor of Chemistry.
大家好，我是馬特·哈廷斯，是一名化學(xué)教授。
And I teach a class on cooking chemistry Here at American University.
在美國大學(xué)教烹飪化學(xué)。
But back to it.
言歸正傳。
By alters, Matt means when you dip cookies into milk,
說到“改變”，馬特的意思是，把曲奇蘸到牛奶里的時候，
not only does the texture and flavor change, but the chemical composition does as well,
不僅曲奇的質(zhì)地和味道會改變，曲奇的化學(xué)成分也會改變，
which is what makes scientists go wild.
這就是科學(xué)家們發(fā)瘋的原因。
Chemists are fascinated in how taste works and how all of the molecules that you're experiencing when you're eating food,
化學(xué)家們非常癡迷于研究味覺是如何工作的，人們吃東西的時候接觸到的所有分子是如何工作的
how they all work together and lead to one thought in your brain.
那些分子又是如何共同作用，讓我們的大腦對食物產(chǎn)生某種印象的等問題。
But how?
問題是，怎么去研究這些問題呢?
There are specific ways to measure food chemistry,
研究食物化學(xué)的具體方法有很多種，
things like an MS-Nose that tries to break down food aromas into their individual parts.
比如，有MS-Nose之類可以分解食物香味，
The MS-Nose is a tool that helps scientists understand how complex molecules come together to make flavor.
幫助科學(xué)家了解復(fù)雜分子是如何聚集在一起形成味道的工具。
So what does all this fancy technology tell us when you dunk that cookie?
那么，關(guān)于牛奶泡曲奇，所有這些奇妙的技術(shù)能告訴我們什么呢?
You add a creaminess to your cookie, and that makes your cookie taste completely different.
用牛奶泡曲奇能給曲奇增添一種柔滑的口感，從而徹底改變曲奇原來的味道。
We will dampen some of the flavors that are naturally sharp in a chocolate chip cookie.
巧克力曲奇里原本比較強(qiáng)烈的一些味道也能因此被沖淡。
It will soak up liquids.
曲奇還會吸收液體。
So we can universally agree, dunking chocolate chip cookies into milk is the best thing ever?
那我們是不是可以一致同意巧克力曲奇泡牛奶是天底下最贊的美味了?
Speaking to my own experience, I am not a big dipper.
以我個人的經(jīng)驗，我并不是很迷這種吃法。
Wait, what?
等等，你說什么?
I take a bite of my cookie and then have a drink of milk.
我會咬一口曲奇喝一口牛奶。
You just had to be different, didn't you?! Still sounds delicious to me.
非要標(biāo)新立異是吧？！不過聽起來好像挺好吃的樣子喔。
