同樣是雞鴨魚肉，廚師是如何將它們變得黯然銷魂？ 你知道梅納反應、舒肥肉、低溫烹調，「蛋白質」都在其中扮演重要的角色呢！ 00:00:24 炸蔬菜除了好吃外一無是處 00:01:11 黑油～就是你～油冒煙了就不能用？ 00:05:36 no比例！讓你做出自己的味道 00:10:12 牛反芻火鍋、蟲蟲串燒 00:12:20 東西炸得好吃有科學原理 00:13:14 是你的大腦討厭糙灰搭 00:14:44 看蛋白質72變 00:16:20 「鍋氣」其實就是炭香？ 00:17:44 蛋蛋的哀「酸」 00:19:16 鹽水雞不是青春的肉體 00:21:08 倒抽一口氣，食材更入味 00:24:30 湯麵也要「乾濕分離」料理 00:28:15 沒被洗過的米比較有澱粉香？ 00:28:38 料理到連媽媽都認不出來～分子料理 00:34:30 為什麼很多野味吃起來都有「雞味」？ ⚡️本集腦力激盪⚡️ 雞被「舒肥」後為何那麼嫩？它是利用什麼科學原理呢？ ❤️追蹤訂閱按讚，看更多科教館！ FB：https://www.facebook.com/ntsec IG：https://www.instagram.com/ntsec/ YT：https://www.youtube.com/user/ntsec
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