bbq必备的清单（英闻独家摘选BBQ千万别烤）

bbq必备的清单（英闻独家摘选BBQ千万别烤）“We have assumed as a culture that in summer we eat a burger and it’s grilled.Speaking on his podcast The Dave Chang Show the American chef said: “Grills suck for burgers.American David Chang’s flagship New York restaurant Momofuku Ko has two Michelin stars.However the chef has gained notoriety among “foodies” everywhere for his controversial culinary dos and don’ts – including a claim that l

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Don’t barbecue burgers – it’s a con says Michelin star chef

Few things symbolize a British summer like the sizzle of meat on an outdoor grill surrounded by friends and family with a drink in hand.

But a Michelin star chef has claimed burgers a staple of the al fresco menu should never be cooked on an open flame.

American David Chang’s flagship New York restaurant Momofuku Ko has two Michelin stars.

However the chef has gained notoriety among “foodies” everywhere for his controversial culinary dos and don’ts – including a claim that lobster is best cooked in the microwave.

And Mr Chang 45 acknowledged that his latest admission – that burgers do not belong on barbecues – could land him in trouble.

Speaking on his podcast The Dave Chang Show the American chef said: “Grills suck for burgers.

“We have assumed as a culture that in summer we eat a burger and it’s grilled.

“I actually think the grill is a horrible thing for the burger ... I think this viewpoint could get me in trouble.”

Grilling is a common method of outdoor cooking in the US where food is cooked over an open flame akin to cooking on the barbecue.

Mr. Chang instead advises that using something closer to a frying pan is a far better option for imparting flavour from beef patties – and it leaves less to clean up afterwards.

“The success rate of the griddle is better than the grill and also there’s no clean-up you have nothing to worry about.

“A juicy burger is going to turn into a guaranteed grease fire why use it?”

“This whole idea of imparting flavour from the grill the only flavour that’s being imparted is the carbonized c–p that’s on it.

“You would need to cook a burger over charcoal for 12 hours to get that smoky flavour.

“I think the grill and the burger is a marketing lie.”

In a final incinerating blow to barbecue devotees Mr. Chang claimed that we have lied to ourselves about the true tastiness of the “backyard burger”.

“A backyard burger is an experience that you try to convince yourself that it’s better than it actually is. It’s the nostalgia it’s the smells it’s your friends.

“But if you actually take it out of the context it’s not that good ” he said.

While some may be skeptical of Mr. Chang’s view he does know a thing or two about patties – having been the first to serve the vegan Impossible Burger in his New York restaurant in 2016.

Billed as the meatless burger that “bleeds” and created by the Impossible company which was backed by the likes of Bill Gates and Serena Williams Mr Chang sold the burgers with spots of faux blood mixed into its muscle-like fibers for $12 (£9.44) at his New York restaurant.

Mr. Chang said after eating the burger for the first time: “Today I tasted the future and it was vegan: this burger was juicy/bloody and had real texture like beef. But more delicious and way better for the planet.”

Unusual lobster technique

Separately in another episode of his podcast Mr. Chang said that just two and a half minutes in the microwave at 50 per cent power was enough to make lobster taste “beautiful”.

“I will legitimately tell you I think you can get some of the best cooking of seafood in general in a microwave ” he said.

“People might laugh at this I’m sure many professional chefs would say: ‘Why would you take beautiful very very expensive red shrimp and microwave it?’

“Everyone would say: ‘No you’re stupid ’ but it came out great and I was like wow I can’t believe it worked.”

Despite his hostility towards cooking burgers over an open flame Mr Chang admitted that some other meats and vegetables can work well – particularly corn.

He said: “There’s no redeeming quality about a grilled burger.

“It’s good for chicken chicken thighs spatchcock chicken pork lamb chops and seafood.

“There are some vegetables that are good grilled squash and aubergine but only if they’re cut a specific way or they can still fall through the gaps.

“Corn is clearly the only champion. I can’t think of anything else.”

注释：

sizzle： v; n

表示"嘶嘶作响(声音） "，means "make a sound like frying fat;a sizzling noise"，如：A snake is sizzling at us. 一条毒蛇冲着我们发出咝咝的响声。The vegetables dropped into the boiling oil with a sizzle. 欻拉一声， 把菜倒进了滚油锅里。

fresco: n

表示" 壁画 "，means "a mural done with watercolors on wet plaste"，如：This is a masterpiece in fresco. 这是一幅壁画法的杰作。

notoriety: n

表示"恶名；声名狼籍 "，means "the state of being known for some unfavorable act or quality"，如：His notoriety didn't come until his death. 他的恶名是他死后才传开的。

controversial: adj

表示" 有争议的；引起争论的 "，means " causing or likely to cause controversy"，如：We tried to stay away from controversial topics at the dinner party.

晚宴上我们尽力避免一些有争议的话题。

akin

表示"同族的；同类的；近似的 "，means "similar in quality or character"，如：He is near akin to us. 他和我们是近亲。

griddle: n

表示" 煎饼用浅锅;用平底锅烹调 "，means "cooking utensil consisting of a flat heated surface (as on top of a stove) on which food is cooked"，如：This griddle is used for cooking flat cakes. 这个浅锅是用来烤扁平的蛋糕的。

impart: v

表示" 传授；赋予"，means "give (qualities knowledge etc.)"，如：They had come to impart their experience in stock raising. 他们是来传授饲养牲畜的经验的。

devotee: n

表示" 爱好者；献身者"，means "an ardent follower and admirer"，如：He has been a golf devotee for 25 years. 他成为一个高尔夫爱好者已经有25年了。

nostalgia: n

表示"乡愁；怀旧之情 "，means "longing for something past"，如：The soldiers were filled with nostalgia. 士兵们心中充满了乡愁。

patty: n

表示" <美>肉饼"，means "small flat mass of chopped food"，如：A patty of chopped meat or fish usually coated with bread crumbs and fried; a flat croquette. 炸肉饼一种用剁碎的肉或鱼制成的小馅饼，通过外裹面包屑煎炸而成; 不加佐料的炸丸子

faux: adj

表示" 假的；人造的 "，means "not genuine or real"，如：Are you looking for a real fur or faux fur jacket? 你要买真的还是假的皮草外套?）

redeeming: adj

表示" 补偿的；弥补的"，means "bringing about salvation or redemption from sin"，如：His only redeeming feature is honesty.他的惟一可取之处是他诚实。

spatchcock: v

1. n表示"烤炙的开膛鸡(或禽) "，means "a chicken or other bird that is cut open and cooked under a strong heat"，如：spatchcock chicken 辣椒鸡

2.v表示" 把（文字）插入"，means "interpolate or insert (words) into a sentence or story"，如：spatchcock a sentence into an essay 在一篇文章中补入一句话.

中文简要说明：

旗下餐厅获得米其林二星肯定的美籍韩裔名厨、桃福餐饮集团创办人张硕浩（David Chang）日前表示，千万别用户外BBQ的烤架烤汉堡肉排，因为只会得到烤架爆出大火的结果，但是汉堡肉排仍无法沾染上美味的烟熏味，他建议民众在家用平底锅煎肉排就好，成功率高又好清理。

作为美国人，夏日常见的休闲活动就是在户外烤汉堡排，不过张硕浩直言：「我实际上认为烤肉架对汉堡来说很糟糕。」

他说烤汉堡排只是「营销谎言」，并且只会引发「油脂火」（grease fire）。油脂火指的是油品加热到起火的状态。他说藉由烤肉来让汉堡排出现不同风味的想法，其实最终只是染上碳化（焦化）废物的气味，离所谓的「烟熏味」还差的远，因为要在木炭上烤汉堡排12小时才能烤出烟熏味。

他一针见血评论：「『后院汉堡』是一段经验，你试着说服自己它比实际上更美味，那是一种怀旧感，是一种味道，是关于朋友们，但如果抽离出来，实际上没有这么好。」

对于想要自己在家里做出好吃汉堡排的民众，张硕浩衷心建议用平底锅就好，「平底锅的成功率比烤架高，而且也不用清理，完全不需要担心」。

不过这也不代表民众永远不要烤肉了，张硕浩认为鸡肉、鸡腿肉、猪肉、羊排、海鲜等，就很适合用烤肉架烤，他自己也很爱烤玉米、南瓜、茄子。

现年45岁的张硕浩为韩国移民第二代，他在纽约的「Momofuku Ko」餐厅获得米其林二星肯定。

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