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J
Josh Scherr
N
Nicole Inaidi
S
Samin Nosrat
U
Unknown
通过Ramsey Network的播客节目，提供实用财务建议和生活指导。
Josh Scherr: 我认为脂肪本身可能不是一种独立的味道，但它绝对是风味的载体。在烹饪中，我们经常会发现，适量增加脂肪可以显著提升食物的口感和整体风味。例如，在制作汉堡时，选择含有较高脂肪比例的肉类，或者在烤面包时使用黄油，都能让食物更加美味。当然，这并不意味着可以无限制地添加脂肪，关键在于找到平衡点，让脂肪与其他食材的味道相互融合，从而达到最佳的味觉体验。
Nicole Inaidi: 我认为“脂肪等于风味”这句话在很大程度上是正确的。虽然纯脂肪可能没有明显的味道，但它能够携带和增强其他食材的风味。例如，橄榄油本身具有独特的风味，但它也能将香料的味道更好地融入到菜肴中。此外，脂肪还能增加食物的粘稠度，使其在口中停留更长时间，从而延长味觉的享受。当然，过多的脂肪可能会导致油腻感，因此在烹饪时需要注意用量，以达到最佳的风味平衡。
Deep Dive
The podcast delves into the debate surrounding whether fat constitutes a distinct taste, discussing scientific evidence and culinary perspectives. It explores the role of fat as a flavor carrier and examines various types of fats and their impact on taste.
- Scientific studies suggest fat might qualify as the sixth basic taste but lack consensus.
- Fat acts as a flavor carrier, enhancing the taste experience.
- Different fats possess unique flavors; refined fats like canola oil have less distinct flavors than others like olive oil or tallow.
- The concept of 'obesogenic foods' is introduced, linking fat consumption to obesity.
Shownotes Transcript