“There is no such thing as putting your vegetables in a colander and letting the water drainthrough it anymore, said Margo True, the food editor at Sunset magazine and the formerexecutive editor of Saveur.
“再也不能把蔬菜放在滤锅上用自来水冲洗干净了,《落日》(Sunset)杂志的食品编辑与《Saveur》杂志的前执行主编玛尔戈·特鲁(Margo True)说。
She and other cooks report that people are steaming more than boiling, and cooking with fewerpots and pans, a practice that she says fits nicely with the current popularity of entire mealsthat can be prepared on a sheet pan. “It’s marginal, she said, “but it makes people feelbetter.
她和其他几位厨师说,人们现在更多用蒸东西取代煮东西,用更少的厨具烹制食品,她说,这符合目前流行的整体餐趋势,这样的一餐可以用一个大烤盘就做好。“这很俭省,她说,“但是能让人感觉良好。
Food producers have been forced to change, too. Cheese makers who rely on milk from animalsused to eating lush grass have had to contend with radically different flavors in the milk.Hodo Soy Beanery, in Oakland, had to find a way to streamline its process for making tofu, afood that takes lots of water to wash and chill.
食品生产商也被迫做出改变。奶酪生产商需要依赖动物产奶,它们原本有丰盛的饲料进食,现在奶的口味有了极大的变化,生产商们也只得去适应。奥克兰的霍多大豆小吃店(Hodo Soy Beanery)得想办法改变生产豆腐的方式,因为豆腐需要很多水来清洗和冷却。
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