Name: TED】ネイサン・マイアボルド。食べ物を半分に切る (【TED】Nathan Myhrvold: Cut your food in half)
Uploaded: 2021-01-14T04:45:04.000Z
Duration: 10 min 6 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

I've been interested in food for a long time.

the way the world writes about food and learns about food.

And it's largely what you would find in these books.

But there's some things that have been going on

requires knowing the science of cooking --

some of the chemistry, some of the physics and so forth.

There's also a tremendous number of techniques

some about new aesthetics, new approaches to food.

There's a chef in Spain named Ferran Adria.

He's developed a very avant-garde cuisine.

A guy in England called Heston Blumenthal,

None of the techniques that these people have developed

None of them are taught in cooking schools.

In order to learn them, you have to go work in those restaurants.

And so a few years ago -- fours years ago, actually --

we can communicate science and technique and wonder?

So we tried, and I'll show you what we came up with.

This is actually the first picture I took in the book.

Then each of the different little pieces around it

One is you can actually explain what happens when you steam broccoli.

But the other thing is that maybe we could seduce people

into stuff that was a little more technical,

maybe a little bit more scientific, maybe a little bit more chef-y

maybe I can also package this little box here

that talks about how steaming and boiling

It turns out it isn't because of something called film condensation,

We discovered why woks are the shape they are.

which is it only has to look good for a thousandth of a second.

Once you start cutting things in half, you kind of get carried away,

so you see we cut the jars in half as well as the pan.

is for canning things that are already pretty acidic.

as you would something you do pressure canning

because bacterial spores can't grow in the acid.

is really intrinsically any better than any other dish.

all the same care, all the same technique,

as you would on some much more fancy dish.

And if you do lavish as much technique as possible,

and you try to make the highest quality hamburger,

and it was called "The Wait for the 30-Hour Hamburger

Because our hamburger recipe, our ultimate hamburger recipe,