你可能吃過很多次壽司，但你了解應該用壽司的哪一面來蘸調(diào)料嗎？吃奶油紙杯蛋糕的時候，你是否習慣性地先吃奶油？為了更好地享用美食，知道它們的正確吃法很有必要。

吃壽司的常見誤區(qū)：用米飯那一面蘸醬

According to renowned sushi chef Nobuyuki Matsuhisa, founder of the Nobu restaurants, a lot of people eat sushi incorrectly.

著名的壽司大廚、Nobu餐廳的創(chuàng)始人松久信幸指出，很多人吃壽司的方法都是不正確的。

He said that when you dip your sushi in soy sauce, you should keep it fish-side-down since the rice absorbs the salty sauce too quickly.

他說，用壽司蘸醬時，你應該用生魚片那一面來蘸醬，因為米飯會過快吸收咸味的醬油。

Matsuhisa also said that you can enjoy your sushi with your fingers, but chopsticks work just fine.

松久信幸還說，你可以用手拿起壽司享用，但是用筷子夾著吃也一樣美味。

紐約披薩應該卷著吃

The classic New York slice — a hand-tossed, thin-crust pizza topped with marinara and mozzarella — is traditionally taken to-go, and local lore dictates that it be eaten in a very specific way.

經(jīng)典的紐約披薩——灑了海員式沙司和馬蘇里拉奶酪的手拋薄皮披薩——傳統(tǒng)上都是外帶食品，當?shù)仫L俗決定了它的吃法也很特別。

marinara [?m?r??n?r?]: n.（意大利烹飪用的含西紅柿、大蒜、洋蔥等調(diào)制成的）海員式沙司

mozzarella [?mɑ?ts??rel?]: n. 馬蘇里拉奶酪

Knife and fork? Absolutely not. Mopping the oil off the top? Don't even think about it.

刀叉？完全不需要。把油從表層抹去？想都不要想。

Instead, Serious Eats' resident pizza aficionado Adam Kuban suggests a time-honored technique, which he calls the "Fold Hold." It's simple, really: just fold your slice in half, tip it over the plate to drain off any unnecessary grease, and go to town.

披薩的狂熱愛好者、食物博客Serious Eats的用戶亞當·庫班建議人們采用一種歷史悠久的吃法，他稱之為“手卷式”。這種吃法真的很簡單：只要把你的那片披薩對半折疊，把一端放在盤子上方讓多余的油脂流掉，然后就可以盡情享用了。

aficionado [??f????nɑ?do?]: n. 迷；狂熱愛好者

go to town: 盡心盡力，盡情享受

奶油紙杯蛋糕的正確打開方式

Although cupcakes don't require utensils, taking the first bite of a cupcake can be messy and lead to a top-heavy cupcake with an uneven ratio of frosting to cake.

盡管吃紙杯蛋糕不需要餐具，但是第一口可能會黏糊糊的，因為糖霜和蛋糕的比例失調(diào)，吃到后面會有一種頭重腳輕的感覺，前面油膩厚重而后面寡淡無味。

But according to Foodbeast, if you unwrap the cupcake, break off the bottom, and place it over the frosting on top, you'll wind up with a cupcake-icing sandwich that's compact, tidy, and still offers you both cake and frosting in every bite.

食品博客Foodbeast指出，如果你在撕掉紙杯蛋糕的包裝紙后，把底部的蛋糕掰下來放在頂部的糖霜上，你會得到一個糖霜餡的三明治，不但緊湊整潔，而且每一口都能吃到蛋糕和糖霜。

吃龍蝦的先后順序

James Cornwall, head chef at London seafood restaurant J Sheekey, told British GQ that, when eating hot lobster, you'll want to eat the tail first because it gets cold the fastest.

倫敦海鮮餐廳J Sheekey的主廚詹姆斯·康沃爾告訴《英國紳士季刊》說，吃熱乎乎的龍蝦時，應該先吃蝦尾，因為蝦尾涼得最快。

Cornwall also advised eating the claws last because they typically stay warm longer and can be tough to break into.

康沃爾還建議最后吃爪子，因為爪子通常可以更長久地保溫，而且外殼也難以剝開。

Plus, eating lobster in this order can be cleaner when it comes to disposing of the lobster's shell.

此外，用這一順序吃龍蝦，清理蝦殼時也比較整潔。

剝石榴籽其實并不難

Pomegranate seeds make for a highly versatile ingredient, working beautifully in salads, salsas, fruit salads, and many dishes in between. However, they can also be tricky to maneuver and just a little too much pressure will cause them to pop and stain your fingers.

石榴籽是用途很廣泛的一種配料，在蔬菜和水果沙拉、薩爾薩辣醬還有很多配菜中都表現(xiàn)出色。但是，石榴籽不好剝，稍微用點力就會蹦出來把手指弄臟。

To effectively shave the seeds away from the rest of the pomegranate, there are multiple removal methods out there, including one involving water.

想要高效率地把石榴籽剝出來，有多種辦法，其中一種是用水。

If you're not interested in keeping the juice, submerge the pomegranate in a bowl of water and watch the pith float to the top, leaving you with clean, easy-to-remove seeds.

如果你不需要保留石榴汁，你就把石榴浸在一碗水中，石榴的精華汁液就會慢慢浮到水面上，留在碗底的都是干凈、好剝的石榴籽。

pith [p?θ]: n. 精髓；核心

英文來源：內(nèi)幕網(wǎng)

翻譯&編輯：丹妮