評論
打印
=====精彩回顧===
燒烤用木炭好還是天然氣好
Nothing beats the unique flavors of a summer time grill session.
沒有什么比夏季燒烤獨特的味道更美好的了。
When the suns out, there’s really no other way to eat,and good lord are there a lot of amazing chemical
reactions happening over those flames.
當太陽出來之后，沒有比燒烤更好的吃法了，此外，火焰上有許多有趣的化學反應。
Better get a bucket for your drool, you’re about to get hit with some grill chem.
最好準備好一桶口水，你將了解與燒烤有關的絢麗的化學知識。
(SPLASH INTRO)
Before your steak hits the grill,chances are it’s a brilliant red.If it’s not, you'd better check the expiration date.
在你的牛排遇上燒烤架之前，應該是明亮的紅色。否則，你最好檢查一下是否已過期。
Have you ever wondered what makes red meat red?
你有沒有想過為什么肉是紅色的？
Though it may seem like the obvious answer, our meats aren’t getting their brilliant hue from blood.
盡管答案看上去顯而易見，然而，肉的紅色并不是來自血液。
Steaks are made up of low-twitch cow muscles,which means that they’re used for long periods of time and use a lot of energy - so walking for example.
牛排是由低肌牛肌肉構成的，這意味著耗費許多時間，許多能量來行走。
To compensate, a protein called myoglobin helps store oxygen inside the cells of the muscle for a consistent energy supply.
為了補償，一種叫做肌球素的蛋白質幫助在肌肉細胞內儲存氧氣，維持穩定的能量供應。
As it turns out, this protein has a very pronounced red pigment.
事實表明，這種蛋白質含有非常明顯的紅色色素。
The more myoglobin in the meat, the darker and deeper the red will be.
肉里的肌球素越多，紅色就越深。
You may have noticed that vacuum sealed steaks have a grayish tint to them.
你或許注意到，真空包裝的牛排有一層淺灰色。
The lack of oxygen inside means a lack of fuel for myoglobin.
肉內部缺乏氧氣意味著肌球素缺乏燃料。
Once you open that package and expose it to oxygen, the surface of the meat will get back at least some of that reddish-pinkish tint.
打開包裝暴露在氧氣中之后，肉的表面至少會恢復一些紅色到粉紅色的色彩。
When you throw your steak on the grill,myoglobin starts to transform.
當你把牛排放到燒烤架上之后，肌球素就開始發生變化。
At temperatures above 60 degrees celsius (140F), myoglobin can’t hold on to oxygen any more, and shifts to a tan color.
在60攝氏度（華氏140度）以上，肌球素不能再儲存氧氣，轉變為黃褐色。
Once your steak hits 76°C (169F), myoglobin goes through another transformation where it turns a greyish dark brown.
當牛排加熱到76攝氏度（華氏169度），肌球素再次轉變，成為灰褐色。
But that’s not the only thing that changes your steaks color.The levels of hemichrome increase, and the Maillard Reaction,The Holy Grail of all culenary chemical reactions -- is the key to the mouth watering molecular metamorphosis that kicks in when you throw food on the grill.
但是牛排顏色改變并不僅僅是因為這一點。高鐵血色原水平增加，酶勒反應，所有化學反應——都是當你把食物放上燒烤架的時候讓你垂涎三尺的分子變化的原因。
The maillard reaction is actually a complex series of simultaneous reactions between amino acids and sugars that produces the rich brown, cooked-food-color alongside hundreds of distinct flavor compounds.
酶勒反應實際上是氨基酸和糖之間一系列復雜的聯合反應，生成棕色的，煮好后的食物的顏色以及數百種獨特的味道化合物。
On the topic of flavor compounds, let’s go ahead and settle the gas versus charcoal argument.
關于味道化合物，讓我們解決一下天然氣還是木炭的爭論。
While gas might be a little more convenient,it’s kind of missing the point of grilling.
盡管天然氣更加方便，但是卻有點錯過了燒烤的關鍵點。
Charcoal and the smoke from wood chips give off aromatic compounds that rise up and permeate through your food, giving them that real grilled flavor.
木炭和來自木屑的煙釋放出芳香化合物，緩緩向上升起，滲入食物，讓它擁有真正的燒烤的味道。
For example, lignin is a compound found in wood chips.It gets broken down by heat and produces another compound called guaiacol.
例如，木質素是木屑中發現的一種化合物，加熱會分解，生成另外一種叫做愈創木酚的另外一種化合物。
This stuff has that definitive smoky, rich grill fire flavor that challenges you to push your stomach’s capacity to the limits.
這種物質有著非常明確的煙熏燒烤風味，讓你大快朵頤，把胃撐到極限。
Then on top of that, juices from your meat fall down onto the charcoal and other unique compounds rise back up and contribute to the brilliant grilled flavor.
除此之外，肉汁跌落到木炭上，其他獨特的化合物再次升起，讓燒烤風味更佳。
But don’t overdo it on the flames people.
但是火焰不要太過了。
While you want your meats properly cooked on the outside, there’s not need to overdo it and char them up.
當你想要把肉烤好的時候，沒有必要過火，以免燒焦。
Not only do you lose flavor and texture by doing this,you also produce carcinogenic compounds that can otherwise be avoided by lower cooking temperatures and flipping your steaks or burgers more often.Invest in a meat thermometer, and once you hit that ideal internal temperature, kill the grill.
火太大的話，不僅味道不好，還會生成致癌化合物。如果用慢火烤，更經常翻動牛排或漢堡則可以避免。可以購買一個肉類溫度計，達到理想的內部溫度后，熄滅爐火。
