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今天你练听力了吗？

🤔️小作业：

1. According to the author, what is the main challenge in frying food?

A. Preventing the oil from reaching high temperatures

B. Making the outside crispy while avoiding excess oil absorption

C. Ensuring the food sticks to the bottom of the pot

D. Using one type of coating for foods

无注释原文：

The Art and Joy of Frying

From: The New York Times

The goal of frying is to crisp the outside perfectly and cook the inside just enough, while keeping the whole package from absorbing more than a bit of oil. Most of this happens magically, as long as you follow the rules, which I'll get to in a second. There are three or four levels of protection you can give the interior, and all of them become satisfying crusts — again, as long as everything goes right.

The first layer of protection is the stuff itself: you allow the outside of the food you're cooking to become the crisp part (that's like a French fry, or falafel or “naked” fried chicken). Then there's the second layer: a light dusting of cornmeal, flour or the like (I like this with fried squid or fried chicken, especially when seasoned heavily with black pepper). Then a fluffy coating, like tempura or a doughy, pancake-like batter (the latter, it seems to me, is often — perhaps usually — overkill). And finally, the old flour, egg and bread crumb treatment, which is, well, yum.

They're all pretty much appropriate for anything. You choose the food you want to fry, you choose the coating, you follow these general instructions and it'll work.

Start by putting at least two inches of oil in a heavy and, as I said, deep pot. Less than two inches and you may not be deep-frying; it'll work, but you might have to turn the food more often, it might stick to the bottom a bit and it might cook less evenly.

Turn the heat to medium or medium-high and go about your business. Part of that business might be finding a thermometer, because you want that oil to be between 350 and 365 in almost every instance. The heavy pot will help keep that temperature stable.

You don't have to have a thermometer, though, because there are a couple of other ways to know when the oil is ready. It's just about right when a pinch of flour sizzles without burning immediately; that's not super-accurate, but if you then add a single piece of food and it first sinks a bit and then immediately rises to the top, the oil is perfect. If it sits on the bottom like a flounder, the oil isn't hot enough; if it doesn't sink at all the oil is too hot. The oil is also too hot if it's smoking.

Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.

Take it slow and either eat the food as it comes out of the fat (you can drain on paper towels or, if you want to be fancy, a cloth napkin) or keep it warm for as little time as possible in a low oven. Myself, I like to fry when people are standing around eating the food as fast as I can produce it; that is really fun. And good for you.

- ◆ -

注：完整题目见本文开头；中文文本为纽约时报官方译文，仅供参考

含注释全文：

The Art and Joy of Frying

From: The New York Times

The goal of frying is to crisp the outside perfectly and cook the inside just enough, while keeping the whole package from absorbing more than a bit of oil. Most of this happens magically, as long as you follow the rules, which I'll get to in a second. There are three or four levels of protection you can give the interior, and all of them become satisfying crusts — again, as long as everything goes right.

油炸的最佳效果是让食物外面松脆，里面鲜嫩，外面和里面都不要吸收太多油。只要你遵守规则——我下面就要讲到这些规则——大部分情况下，这些目标都会神奇地实现。你可以给食物内部三到四层保护，这些保护层会变成可口的外壳，当然前提是一切都不出错。

crisp /krɪsp/ 表示“油炸薯片”，英文解释为“a very thin, often round piece of fried potato, sometimes with a flavour added, sold especially in plastic bags”如：a packet of salt and vinegar crisps 一袋盐醋薯片。

作动词，表示“使...变脆”、“使...变得酥脆”举个🌰：The baker crisped the bread in the oven. 面包师把面包烤得酥脆。

absorb /əbˈzɔːb/ 1）表示“（尤指逐渐）吸收”，英文解释为“to take something in, especially gradually”举个🌰：Plants absorb carbon dioxide. 植物吸收二氧化碳。

2）表示“（公司等）承担开支”，英文解释为“if a business absorbs the cost of something, it pays that cost easily”举个🌰：The school has absorbed most of the expenses so far, but it may have to offer fewer places next year to reduce costs. 这间学校目前能够承担大部分的费用，可是明年可能不得不通过减少招生降低开支。

名词：absorption /əbˈzɔːp.ʃən/ 表示“吸收”，英文解释为“the process of taking something into another substance”举个🌰：Some poisonous gases can enter the body by absorption through the skin. 一些有毒气体可以通过皮肤吸收进入体内。

crust /krʌst/ 1）表示“（某物的）硬皮，外壳”，英文解释为“a hard outer covering of something”如：pie crust (= the cooked pastry on top) 馅饼皮。

2）表示“面包皮”，英文解释为“the outside layer of a loaf of bread”举个🌰：Could you cut the crusts off the sandwiches, please? 请把三明治的面包皮切掉，好吗？

The first layer of protection is the stuff itself: you allow the outside of the food you're cooking to become the crisp part (that's like a French fry, or falafel or “naked” fried chicken). Then there's the second layer: a light dusting of cornmeal, flour or the like (I like this with fried squid or fried chicken, especially when seasoned heavily with black pepper). Then a fluffy coating, like tempura or a doughy, pancake-like batter (the latter, it seems to me, is often — perhaps usually — overkill). And finally, the old flour, egg and bread crumb treatment, which is, well, yum.

第一种保护层是食物本身：你让油炸食物的外部变成外壳的一部分（比如炸薯条、炸豆丸子或者“裸”炸鸡）。第二种是撒上一层薄薄的燕麦片或面粉之类的东西（炸鱿鱼或者炸鸡的时候，我喜欢这样做，我会撒上很多黑胡椒）。第三种是裹上一层松软的东西，比如天妇罗或者柔软的薄饼式的面糊（我觉得后者往往保护得太过了）。最后一种保护层就是传统的面粉、鸡蛋和面包屑混合物，它通常十分美味。

falafel /fəˈlæf.əl/ 表示“炸豆丸子，炸豆泥”，英文解释为“fried balls of spicy food made from chickpeas (= pale brown round beans)”

dusting /ˈdʌs.tɪŋ/ 表示“薄薄的一层（粉末、雪等）”，英文解释为“a thin layer of powder, snow, etc.”举个🌰：There was a dusting of snow on the lawn. 草坪上有薄薄的一层雪。

cornmeal /ˈkɔːn.mɪəl/ 表示“（粗）玉米粉，玉米面”，英文解释为“rough, yellow flour made from maize, used to make bread, tortillas, etc.”

squid /skwɪd/ 表示“枪乌贼；（食用的）鱿鱼”，英文解释为“a sea creature with a long body and ten arms situated around the mouth, or this animal eaten as food”

熟词僻义，作动词，表示“给…调味，加调料于”，英文解释为“to improve the flavour of savoury food by adding salt, herbs, or spices when cooking or preparing it”举个🌰：Drain the rice, stir in the salmon and season to taste (= so that it has the taste you like). 把米饭沥干，拌入鲑鱼，然后根据个人口味加入调料。

fluffy /ˈflʌf.i/ 1）表示“毛茸茸的；覆有绒毛的”，英文解释为“soft and like wool or like fur”如：fluffy toys 毛绒玩具。

2）表示“松软的；蓬松的”，英文解释为“light and full of air”举个🌰：Beat the eggs and sugar together until they are fluffy. 搅打鸡蛋和糖直到松软为止。

表示“厚厚一层，涂层”，英文解释为“A coating of a substance is a thin layer of it spread over a surface.”如：a thick coating of chocolate 厚厚一层巧克力，举个🌰：Under the coating of dust and cobwebs, he discovered a fine clock. 在一层灰尘和蜘蛛网下面，他发现了一个精美的钟。

doughy /ˈdəʊ.i/ 表示“黏乎乎的，粘手的”，英文解释为“soft, thick, and sticky, like dough”

batter /ˈbætə/ 1）作动词，表示“连续猛击；殴打；（风、雨或风暴等的）袭击”，英文解释为“to hit sb/sth hard many times, especially in a way that causes serious damage”举个🌰：The area has been battered by winds. 该地区一直受到大风的袭击。

2）作名词，表示“（用面粉、鸡蛋和牛奶调成的）面糊”，英文解释为“a mixture of flour, eggs, and milk or another liquid, used to make pancakes or to cover food before frying it”

crumb /krʌm/ 表示“面包屑；糕饼渣”，英文解释为“a very small piece of bread, cake, or biscuit”

They're all pretty much appropriate for anything. You choose the food you want to fry, you choose the coating, you follow these general instructions and it'll work.

它们差不多适合任何东西。你选好想油炸的食物，选好外面的裹料，遵循这些规则，就肯定能炸好。

Start by putting at least two inches of oil in a heavy and, as I said, deep pot. Less than two inches and you may not be deep-frying; it'll work, but you might have to turn the food more often, it might stick to the bottom a bit and it might cook less evenly.

首先，在一个厚重的深锅里放入至少两英寸油。少于两英寸就不是油炸了。那也不是不行，但是可能需要过于频繁地翻动食物，食物可能沾到锅底，而且可能炸得不均匀。

作动词，表示“粘住，粘贴；固定住”，英文解释为“to cause something to become fixed, for example with glue or another similar substance”举个🌰：I tried to stick the pieces together with some glue/tape. 我想用胶水/胶带把这些部件粘到一起。

Turn the heat to medium or medium-high and go about your business. Part of that business might be finding a thermometer, because you want that oil to be between 350 and 365 in almost every instance. The heavy pot will help keep that temperature stable.

把火调至中火或者中高火，然后开始动手。第一步可能是找个温度计，因为不管炸什么，都需要把油温控制在350至365华氏度之间。厚一点的锅能帮助保持温度恒定。

thermometer /θəˈmɒm.ɪ.tər/ 表示“温度计；体温计”，英文解释为“a device used for measuring temperature, especially of the air or in a person's body”

You don't have to have a thermometer, though, because there are a couple of other ways to know when the oil is ready. It's just about right when a pinch of flour sizzles without burning immediately; that's not super-accurate, but if you then add a single piece of food and it first sinks a bit and then immediately rises to the top, the oil is perfect. If it sits on the bottom like a flounder, the oil isn't hot enough; if it doesn't sink at all the oil is too hot. The oil is also too hot if it's smoking.

不过，也可能不需要温度计，因为还有几种方法可以看出油够不够热。放一小撮面粉进去，如果它嘶嘶作响，却没有马上燃烧，那油温可能正好。那不是很准，但是如果放入一块食物，它先沉下去一点，然后很快浮到上面，那油温正好。如果它像比目鱼一样沉在下面不上来，那油不够热；如果它完全不往下沉，那油太热了。如果油冒烟，那也是太热了。

sizzle /ˈsɪz.əl/ 表示“发出（油炸食物般的）咝咝声”，英文解释为“to make a sound like food cooking in hot fat”举个🌰：The sausages are sizzling in the pan. 香肠在平底锅里发出咝咝声。

flounder /ˈflaʊn.dər/ 作动词，表示“困难重重；艰苦挣扎；不知所措”，英文解释为“to experience great difficulties or be completely unable to decide what to do or say next”举个🌰：He lost the next page of his speech and floundered around/about for a few seconds. 他把演讲稿的下一页弄丢了，支支吾吾了几秒钟。

作名词，表示“鲆，鲽；鲆鱼肉”，英文解释为“a flat sea fish that can be eaten”

Add your food in batches and don't crowd; you do not want the temperature to plummet, nor do you want the pieces of food nestling against one another. (Though it's fine if they bump.) You may or may not have to turn the pieces, but that's easy, because they'll be floating and they won't stick. Remove them with a slotted spoon, tongs or spider; you'll know when they're done because the color will be evenly gorgeous.

分批放入食物，一次不要放太多。否则会让油温猛降，食物会粘到一起（不过它们互相碰到是没问题的）。给食物翻不翻身都行，但是那实际上很容易，因为它们浮在上面，不会粘连。然后用篦式漏勺、钳子或者笊篱把食物捞出来。从颜色就能看出有没有炸好，因为炸好的食物颜色很漂亮，而且分布得很均匀。

batch /bætʃ/ 表示“一批，一组”，英文解释为“a group of things or people dealt with at the same time or considered similar in type”举个🌰：The cook brought in a fresh batch of homemade cupcakes. 那位厨师带来了一炉刚刚烤好的自制蛋糕。

plummet /ˈplʌmɪt/ 此前在《纽约时报》这头版，“爆表”了...文中提到过，表示“（数量、比率、价格）暴跌”，英文解释为“If an amount, rate, or price plummets, it decreases quickly by a large amount.”举个🌰：In Tokyo share prices have plummeted for the sixth successive day. 在东京，股价已经是连续第6天暴跌了。

瑞幸咖啡怎么了？文中也出现过，CNBC的标题Shares of China's Luckin Coffee plummet 80% after investigation finds COO fabricated sales就用到了plummet这个词。

📍类似的表达「暴跌」的词有：tank，sink，plunge, slump，欢迎补充。

nestle /ˈnes.əl/ 1）表示“（使）安卧；（使）依偎”，英文解释为“to rest yourself or part of your body in a warm, comfortable, and protected position”举个🌰：She nestled (her head) against his shoulder. 她（把头）靠在他肩膀上。

2）表示“（使）位于，（使）坐落于（安全或隐蔽之处）”，英文解释为“to be in, or put something in, a protected position, with bigger things around it”举个🌰：Bregenz is a pretty Austrian town that nestles between the Alps and Lake Constance. 布雷根茨是一个漂亮的奥地利小镇，坐落在阿尔卑斯山和康斯坦茨湖之间。

bump /bʌmp/ 作动词，表示“碰；撞”，英文解释为“to hit something with force”举个🌰：She bumped into his tray, knocking the food onto his lap. 她碰着了他的盘子，把食物撞翻到了他的腿上。

bump /bʌmp/ 作名词，1）表示“隆起；凸块；肿块”，英文解释为“a round, raised area on a surface or on the body”，a bump in the road 路面上的凸块，举个🌰：Her bicycle hit a bump in the road and threw her off. 自行车撞上了路上的一个鼓包，她摔了下来。

2）表示“增加”，英文解释为“an increase in something”举个🌰：There had been a bump in the number of students with learning disorders. 有学习障碍的学生数量增加了。

📍hit a bump in the road，可以指遇到问题，挫折（A temporary problem, a small setback）

Take it slow and either eat the food as it comes out of the fat (you can drain on paper towels or, if you want to be fancy, a cloth napkin) or keep it warm for as little time as possible in a low oven. Myself, I like to fry when people are standing around eating the food as fast as I can produce it; that is really fun. And good for you.

慢慢品尝，要么一出锅就吃（可以用纸巾把油吸干，要想显得阔气，就用布餐巾吸油），或者在低温烤箱中保温，时间越短越好。我自己是喜欢周围站一圈人，我一炸出来，他们就吃，那真的很有趣。

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