What was the result? A dizzying collection of totally off the wall concepts, such as the Austrian Chocolate Burrito, which has a beef filling flavored with dark chocolate and ground cinnamon, a cocoa-apricot purée, and mashed edamame (100 percent surprise, 75 percent pleasant, and 45 percent synergy).
结果就出现了一些出乎意料之外、感觉不怎么靠谱的菜肴,比如奥地利巧克力煎饼,其制作食材包括:黑巧克力味道的牛肉、肉桂粉、可可杏仁泥以及捣碎的毛豆等。这道菜的三个等级评分分别是:惊喜100%,愉悦75%,协同45%。
So what’s the point of the book? It could be seen as a fun challenge to a professional cook. At the very least, it’s some good entertaining, and educational, reading for anyone who is curious about the intersection of food and science.
那么出这本书的意义何在呢?也许可以把它视为是对专业烹饪书籍的一次有趣的挑战。对于那些对食物和科学的结合很好奇的人来说,这本书也会很有趣,而且也很有教育性。
【万万想不到:电脑成厨王 出书分享原创食谱】相关文章:
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