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Cooking is one big science experiment. And chefs have been gaining fame for more explicit1 use of scientific techniques and tools in the kitchen.
Now, according to an article in the December issue of Physics World, mixologists—the folks behind the bar—are getting into the act. They're borrowing tools from the labs to create wild new libations.
Here's one example. Alcohol is better than water at delivering flavors and aromas3, since many of those molecules4 aren't water-soluble.
Plant material is fermented5 and then heated to extract the alcohol that contains those flavors—that's distillation6. But the heat can destroy some aroma2 molecules.
Enter the scientists' rotary7 evaporator. The fermented liquid goes in a rotating container. The pressure is lowered, so volatile9 components10 evaporate. Then a cool coil condenses the vapor8 back into liquid.
One mixologist in London used this technique to make a mild habañero liqueur. The spicy11 capsaicin isn't volatile—so it gets left behind. The final product has the fruity and floral flavors of chili12 peppers with none of the searing heat.
Thanks for the minute. For Scientific American's 60-Second Science, I'm Cynthia Graber.
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1 explicit | |
adj.详述的,明确的;坦率的;显然的 | |
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2 aroma | |
n.香气,芬芳,芳香 | |
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3 aromas | |
n.芳香( aroma的名词复数 );气味;风味;韵味 | |
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4 molecules | |
分子( molecule的名词复数 ) | |
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5 fermented | |
v.(使)发酵( ferment的过去式和过去分词 );(使)激动;骚动;骚扰 | |
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6 distillation | |
n.蒸馏,蒸馏法 | |
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7 rotary | |
adj.(运动等)旋转的;轮转的;转动的 | |
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8 vapor | |
n.蒸汽,雾气 | |
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9 volatile | |
adj.反复无常的,挥发性的,稍纵即逝的,脾气火爆的;n.挥发性物质 | |
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10 components | |
(机器、设备等的)构成要素,零件,成分; 成分( component的名词复数 ); [物理化学]组分; [数学]分量; (混合物的)组成部分 | |
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11 spicy | |
adj.加香料的;辛辣的,有风味的 | |
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12 chili | |
n.辣椒 | |
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13 cocktail | |
n.鸡尾酒;餐前开胃小吃;混合物 | |
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