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    18/01/2022
    相片集
    相片集

    热力,即是温度,可说是烹饪的关键。大部分煮食过程,都牵涉到如何将热力传到天然食材,令食材转化成易于消化和吸收的状态。根据哈佛大学的白兰教授,热力除了可以提升食材的味道,掌握烹饪同时亦对人类演化起了极大作用。

    电视版本:双语广播(粤语/英语)

    "Heat" covers the temperature, which is the key to cooking. A major part of cooking involves delivering heat energy to natural things and transforming them to the state where they can be digested and absorbed. This technique does not stop at simply making food taste good. Professor Wrangham of Harvard University says the ability to produce food through heat is what helped humans evolve.


    TV Version: Bilingual Broadcast (Cantonese/English)


    网上重温至 18/01/2023

    集数

    EPISODES
    • 煮食科学(四)

      煮食科学(四)

      今集将会解答有关人类五种味觉的问题。「为何糖份是甜的?」原来是一个错误的问题。「为何糖份对人类来说是甜的?」才是正确问法。味道其实不算是真实存在,只是人类大脑创造出来的一种感觉,是人类为了生存而发展出来的探测工具,让我们可以分辨哪种食物有营养价值、哪一种有毒。

      电视版本:双语广播(粤语/英语)

      This episode covers the five taste receptors which are sweet, salty, spicy, bitter, and sour. "Why is sugar sweet?" is the wrong question. "Why does sugar taste sweet to us?" is the right question. Taste doesn't exist in things. It is something our brains create. It is a type of antenna that mankind has developed for survival. It is the ability to consume nutrients and avoid poison.

      TV Version: Bilingual Broadcast (Cantonese/English)

      08/02/2022
    • 煮食科学(三)

      煮食科学(三)

      微生物可以用于发酵食材。发酵是一种进阶的烹调方法,利用微生物活动,将食材本身的化合物分解再重组,以及清除当中的毒素。但每种食材经过发酵后,都会产生出独一无二的风味,因此不同人对于发酵食品都会好恶分明。

      电视版本:双语广播(粤语/英语)

      "Microorganisms" is about the fermentation that takes place by them. Fermentation is an advanced cooking method of using microorganisms' life activities to cook food, and it can synthesize new components and remove toxicity from food. But because it uses microorganisms, it is a unique cooking method that causes both aversion and preference.

      TV Version: Bilingual Broadcast (Cantonese/English)

      01/02/2022
    • 煮食科学(二)

      煮食科学(二)

      利用力量,可以用物理方法去改变食材。人类发明了如何以面团制作面包,以及面条、米糕和豆腐等等令谷物变得易于消化的食物。无论是对于食物保存、食材质感、方便食用的程度、营养价值方面,这个革命性的烹调方法都为文化发展提供了重要的基础。

      电视版本:双语广播(粤语/英语)

      "Force" is about how to change ingredients using physical force. Mankind has realized that making dough to make bread, noodles, rice cake, and tofu and consuming them is far more effective than consuming crops as they are. In terms of preserving, texture, convenience, and nutrient intake, this revolutionary cooking method provided the foundation for cultural development.

      TV Version: Bilingual Broadcast (Cantonese/English)

      25/01/2022
    • 煮食科学(一)

      煮食科学(一)

      热力,即是温度,可说是烹饪的关键。大部分煮食过程,都牵涉到如何将热力传到天然食材,令食材转化成易于消化和吸收的状态。根据哈佛大学的白兰教授,热力除了可以提升食材的味道,掌握烹饪同时亦对人类演化起了极大作用。

      电视版本:双语广播(粤语/英语)

      "Heat" covers the temperature, which is the key to cooking. A major part of cooking involves delivering heat energy to natural things and transforming them to the state where they can be digested and absorbed. This technique does not stop at simply making food taste good. Professor Wrangham of Harvard University says the ability to produce food through heat is what helped humans evolve.


      TV Version: Bilingual Broadcast (Cantonese/English)

      18/01/2022