42.01 This one has probably been ou

42.01 This one has probably been out for a day for this color, but I held itout probably for a week and it’s actually the same color. It’s just a bit weird looking ‘cause it stays green for that long, but so I mean I think a bit of takeaway here is, if you’re making a small batch of pesto, just for your pasta dinner like on Tuesday’s night, you would probably end up doing this. But it’s like august and you have a huge batch of basil pestoyou wanna make.It’s a quick step that you can take and in the end you know gonna keep a lot prettier from when you serve it. I think that’s it, an easy takeaway.

42.31 (Jack) It’s a lot better, I mean I grew up, my grandmother would add vitamin C ‘cause the acid can actually work but then you can taste vitamin C in the pesto (Dan) and someone mentioned lemon juice too. It does have some effect, it not as affective as doing this, as well as garlic if you put garlic in your pesto thatAllicin component you talked about can have some effect. Blanching is by far the most effective.

42.59 (Jack) So continue on with all the theme about heat of course probably the most familiar with cooking would be meat and I wanna talk a little bit about when you order a steak at a really good steak house. Why is it so good and why is that the steak that you get at the supermarket usually kind of mediocre?One of the main reasons, besides the skill of the people who are cooking, is probably that steak was dry-aged and they are basically hanging the meat or letting it rest in a humid refrigerator that is probably somewhere between 32 and 40 degrees. And during that time, beside the evaporationwhich is sort of concentrating the flavor compounds there is actually enzyme in the meat that are breaking down the muscle protein and making that steak much more tender. There’re two really important enzymes in meat, Calpain and Cathepsin. The calpain breaks down the protein that hold the musclefibers sort of in place and cathepsinbreaks apartsort of filaments and supporting moleculesandalso breaks down the collagen that is in the connective tissues. And the overall result is if a steak spends 3-4 weeks being dry-aged, you end up not only with formation enables itsflavor flow, mineral acids andPeptides,but the muscle fiberthat is broken down are much much more tender. And the basically dry-aging equals tender texture and more flavor.

44.30 Nowthe range that rich those enzymes do the work,get covered bytemperature and at 32 or 35 degrees, it’s actually working very very slowly, which is why dry-aging a streak for a day or two in your refrigerator isn’t really going to work and your refrigerator is much too dry to be able to do it for 30 days for instance. It needs to be in a humid environment and it needs a specially controlled environment that they have in the restaurants.

44.59 The rate which this enzymes work,heats up so to speak, speeds up, and basically in two you get in this illustration anywhere below 122 degrees, the enzyme is basically shading apart, and it’s breaking down those proteins in it. At 60 degrees, it’s faster than 40. At 80, it’s faster than 60 and so on. Basically once it shut off at 122 degrees.

Results (English) 1:

42.01这一可能已经为这一天的颜色，但我认为它可能是一个星期，这实际上是相同的颜色。它只是有点怪异，因为它保持绿色，长，但我的意思是我认为有点外卖的是，如果你在做一个小批量的香草，只为你的意大利面晚餐喜欢在星期二的晚上，你会这样做。但就像八月与你有一个巨大的批罗勒pestoyou想。这是一个快速的步骤，你可以和你到底知道要更漂亮，当你为它。我认为，一个简单的外卖。

42.31（杰克）这很好，我的意思是我长大了，我的祖母会添加维生素C因为酸可以工作但你可以品尝到香蒜维生素C（丹），有人提到青柠汁太。它也有一定的影响，它不为情感做这，以及大蒜蒜酱如果你把你thatallicin成分谈起你可以有一些影响。热烫是最有效的。

42。59（杰克），继续与所有的主题可能是最熟悉的烹饪将肉，我想谈谈当你为了在一个非常好的牛排牛排热过程。为什么这么好，为什么是牛排，在超市通常那种平庸的给你？一个主要的原因，除了技能的人谁是烹饪，可能是牛排是干的老年人和他们基本上挂肉或让它在潮湿的冰箱，大约在32到40度之间的休息。在这段时间里，在evaporationwhich是一种浓缩的风味化合物实际上是打破肌肉蛋白质和牛排更多肉质嫩化酶。有肉两个重要的酶，蛋白酶和组织蛋白酶。蛋白酶分解，将纤维类的地方和丝cathepsinbreaks apartsort和支持moleculesandalso分解胶原蛋白是结缔组织的蛋白。和总的结果是如果一个牛排花3-4周干年龄，你最终不仅使香味形成流动，无机酸andpeptides，但肌肉fiberthat分解是更温柔。与基本干燥老化等于质地鲜嫩，更有风味。

44.30现在范围，丰富的那些酶所做的工作，得到了温度在32度或35度，它实际上是非常缓慢的工作，这就是为什么干燥老化条纹一两天在你的冰箱是不是真的要和你的冰箱太干可以例如30天做它。它需要在潮湿的环境中，这需要特别控制的环境中，他们在餐厅。

44.59这种酶的工作速度，加热可以这么说，加快，基本上在两个你这说明任何低于122度，酶基本上是阴影外，它打破了这些蛋白质在这。在60摄氏度，它的速度比40。80，它的速度比60等。基本上，一旦它关闭在122度。

Results (English) 2:

42.01 This one has probably been out for a day for this color, but I held itout probably for a week and it's actually the same color. It's just a bit weird looking ' cause it stays green for that long, but so I mean I think a bit of takeaway here is, if youre making a small batch of pesto, just for your pasta dinner like on Tuesday night, you would probably end up doing this. But it's like august and you have a huge batch of basil pestoyou want to make.It's a quick step that you can take and in the end you know going to keep a lot prettier from when you serve it. I think thats it, an easy takeaway.

42.31 (Jack) It's a lot better, I mean I grew up, my grandmother would add vitamin C ' cause the acid can actually work but then you can taste vitamin C in the pesto (Dan) and someone mentioned lemon juice too. It does have some effect, it not as affective as doing this, as well as garlic if you put garlic in your pesto thatAllicin component you talked about can have some effect. Blanching is by far the most effective.

42.59 (Jack) So continue on with all the theme about heat of course probably the most familiar with cooking would be meat and I want to talk a little bit about when you order a steak at a really good steak house. Why is it so good and why is that the steak that you get at the supermarket usually kind of mediocre?One of the main reasons, besides the skill of the people who are cooking, is probably that steak was dry-aged and they are basically hanging the meat or letting it rest in a humid refrigerator that is probably somewhere between 32 and 40 degrees. And during that time, beside the evaporationwhich is sort of concentrating the flavor compounds there is actually enzyme in the meat that are breaking down the muscle protein and making that steak much more tender. Theres two really important enzymes in meat, Calpain and Cathepsin. The calpain breaks down the protein that hold the musclefibers sort of in place and cathepsinbreaks apartsort of filaments and supporting moleculesandalso breaks down the collagen that is in the connective tissues. And the overall result is if a steak spends 3-4 weeks being dry-aged, you end up not only with formation enables itsflavor flow, mineral acids andPeptides, but the muscle fiberthat is broken down are much much more tender. And the basically dry-aging equals tender texture and more flavor.

44.30 North range that rich those enzymes do the work, get covered bytemperature and at 32 or 35 degrees, it's actually working very very slowly, which is why dry-aging a streak for a day or two in your refrigerator isn't really going to work and your refrigerator is much too dry to be able to do it for 30 days for instance. It needs to be in a humid environment and it needs a specially controlled environment that they have in the restaurants.

44.59 The rate which this enzymes work, heats up so to speak, speeds up, and basically in two you get in this illustration anywhere below 122 degrees, the enzyme is basically shading apart, and it's breaking down those proteins in it. At 60 degrees, it's faster than 40. At 80, it's faster than 60 and so on. Basically once it shut off at 122 degrees.