究竟鑊氣即係乜撚嘢

真

炒魷魚同燉冬菇之前聞到嘅咪鑊氣

Malliard reaction?

咁講即係你未驗證過啦，明明唔係有齊所有元素又話有齊，舉個實驗未有結果就話如果結果出嚟無即係段嘢錯，咁都得

咁樣炒 炒出嚟會食到鑊氣既味道

Crème brûlée 燒糖定燒cream

後生係唔識分同食唔出，只係追求單一味覺飽腹感.....你試下食微波爐、同明火生鐵鍋炒出黎同一樣材料食物，就明白

屌，呢個時間睇到有啲肚餓

佢呢個解釋未提及一樣好撚重要嘅嘢

就係你快速翻炒嗰陣係可以粒粒嘢 每樣食材都有包裹住油同埋有梅納反應
鬼佬煎嘢係煎完再切

Malliard反應（Maillard Reaction），也稱作糖基氨基酸反應，是一種常見的食品化學反應，指的是在高溫下，還原糖與氨基酸或蛋白質產生的一系列複雜反應，最終會產生深褐色的產物和香味、味道。這種反應在烹飪和食品加工中非常常見，如烤肉、麵包、咖啡等。

Malliard反應的過程非常複雜，涉及到糖和氨基酸之間的醛縮反應、酰胺鍵形成、蛋白質的斷裂和重排等。在高溫下，糖類分子會發生裂解，產生一些高反應性的羰基化合物，這些化合物與氨基酸或蛋白質中的氨基產生反應，最終形成深色的產物和特有的香味、味道。

Malliard反應不僅在食品加工中廣泛應用，還在醫學、化妝品、材料科學等領域中得到了廣泛研究和應用。

用高溫植物油高過煙點去烹調就可以得出果種鑊氣

應該係啲嘢唔衞生先有

你燒啲糖可以完全燒唔到下面啲蛋加cream？蛋黃自己都有油啦揾火槍噴嘅温度上面仲講係牛油/cream係固體我都廢事答佢

梅納反憑同埋發酵都可以有complex flavours

係要生鐵鑊先會有鑊氣 可能係來自佢

你食撚過未㗎 你舊嘢coat咗層糖
好快咁燒兩燒，講緊幾秒時間
點撚樣燒到下面
Crème brûlée 追求外脆內軟㗎喎




你話我知點燒到啲cream (custard)

去上班台問應該有第二個答案

要有陰力

你淨係食過？我成日都整

食落去合埋眼會見到個鑊兜緊你盒野

呢篇article對wok hei嘅描述多角度啲

https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html

“It has that nice smoky flavor.”

Wok hei is the Cantonese name for that aroma (literally “wok energy” or “wok breath”).

In her 2004 book, “The Breath of a Wok,” Grace Young identifies wok hei as “when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.”

“Wok hei is this ethereal thing,” Steph said. It’s “that taste of the first bite of a hot restaurant stir-fry. It’s got that taste of the restaurant oil, the slightly deeper restaurant browning, the heavier restaurant seasoning.

As Lan Lam has written in a more recent article from Cook’s Illustrated, this has to do with the chemical interactions between the food and the layers of polymerized oils on the surface of a seasoned wok. It’s also tied to the unique action of stir-frying in a wok.

再quote變金剛棒自己入去睇啦

有時呢啲知少少但無logic就衝出黎串串貢jer住人嘅人真係好柒煩
仲要覺得自己講既野係make sense
中學都學過venn diagram啦話?

覆都廢事直接reference J. Kenji López-Alt算
https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
https://www.tastingtable.com/930631/everything-you-need-to-know-about-wok-hei/
https://www.seriouseats.com/the-food-lab-for-the-best-stir-fry-fire-up-the-grill

然後對唔住 火槍真係做到鑊氣
https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home

Kanji有本書特登講用鑊煮野 https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

一篇Georgia Tech出既paper研究用鑊炒飯 https://royalsocietypublishing.org/doi/10.1098/rsif.2019.0622:


仲有另一條友話咩鬼佬煮野無鑊氣係咩bullshit黎
全世界得亞洲國家買得到鑊?
成個歐美地區全部人用電爐?
亞洲啲菜同肉生得特別啲?