EVER WONDERED FOOD
知飲知食

In this six-part series, Michelin-starred chef Paul Merrett takes a closer look at the science and history behind everyday ingredients, creating some mouth-watering recipes as he goes.

食物與生命是一個永續的循環，究竟我們有沒有認真細心思索如何可以吃得更健康？本系列介紹六種基本的食材，溶合烹飪專門技術以科學和社會歷史角度去發掘每種食物最具價值的食譜。備有中文字幕。

1. EVER WONDERED ABOUT CHEESE?
乳酪
From its accidental discovery over 5,000 years ago by a nomad travelling across the desert with a saddle pack filled with milk, cheese is the oldest manufactured food in the world with almost as many varieties. Ever Wondered brings you a slice of the history of cheese revealing that Samuel Pepys made time to bury and save it from the Great Fire of London, and that the expression 'big cheese' came from medieval times when a large round of cheese signified higher social standing. We see how processed cheese revolutionised the lunchbox and ask just how uncouth is it to chop the nose off a piece of stilton.

In the kitchen, Paul Merrett shows us an Italian twist on the cheese fondue, the science behind making a great sauce to give an ultimate macaroni cheese and a delicious ricotta and lemon cheesecake. He also reveals his private passion for having strawberry jam in his cheese sandwiches. 30 mins.

五千年前一些歐洲人為了保存多餘的牛奶方便作旅行食品，偶爾間製成了乳酪。乳酪已經成為日常生活上不可缺少的食物。名廚馬列特示範如何發揮不同種類的乳酪的特有味道製作不同款式的佳餚美食。備有中文字幕。

2. EVER WONDERED ABOUT CHICKEN?
雞
In Britain we eat around 16 million chickens per week. From the classic British roast to the traditional French coq au vin, chicken is a staple food the world over. Ever Wondered explains the importance of Queen Victoria and Colonel Harland Saunders in increasing the popularity of the chicken and asks where Chicken Kiev originated if it wasn't in the Ukraine?

In the kitchen Paul explains how to buy a good bird, shows us how to cook the perfect roast chicken, how to create a spicy marinade for chicken kebabs, and how a good Coq Au Vin depends on the quality of the red wine. 30 mins.

雞是食物中基本一種主要的材料。單以英國為例，每星期約吃掉一千六百萬隻雞。維多利亞女皇與肯德基的創辦人哈蘭斯桑德斯把吃雞的文化普及化。馬列特示範不同的烹調方法，實行挑動味蕾的豐富觸感。備有中文字幕。

3. EVER WONDERED ABOUT EGGS?
蛋
Eggs are a truly universal food and the world tucks into nearly 2 billion of them every day. We love them scrambled, boiled, poached, baked, fried, beaten, whipped and even raw. An average hen will lay between 300 and 325 per year and the older she gets the larger her eggs will be. Ever Wondered places the humble egg on a spoon and takes us on a race through the 5000 year story of nature's perfect meal. On the way we'll discover how to make powdered eggs palatable, how the Lion brand saved the egg by indicating that it has been produced according to a set of industry standards, and the truth behind the salmonella food scares.

In the kitchen Paul Merrett shows us how to make an authentic Spanish omelette, what you need to do to cook a perfect poached egg to use in eggs Benedict and how to create superb souffles. 30 mins.

全球每日吃掉接近兩億隻雞蛋，炒蛋，沸煮，隔水燉，烘，煎，攪拌等各種各樣。本節目帶觀眾重返五千年的吃蛋歷史文化，如何烹調蛋美食及揭示沙門氏菌的真相。備有中文字幕。

4. EVER WONDERED ABOUT MUSHROOMS?
蘑菇
From the classic Italian risotto to the exotic Mushroom Bhaji, Ever Wondered unearths the true magic of mushrooms. Asian civilizations have been cultivating mushrooms for over 2000 years. In medieval Ireland, mushrooms were thought to be umbrellas for leprechauns and the English believed they should only be gathered under a full moon to be edible. In the 16th century, one author boldly claimed that snails crept out of their shells and turned into toads, and, with nothing to sit on, created 'toadstools'.

In the kitchen Paul demonstrates how to stop mushrooms going soggy, how to use them in Asian cuisine, what is the secret behind cooking the ultimate mushroom risotto and how to create the best ever mushrooms on toast. 30 mins.

亞洲人以蘑菇作食材已有超過兩千年的歷史。中世紀的愛爾蘭人認為蘑菇是小妖精的雨傘，必須在月圓之夜才可採摘烹煮。十六世紀更有作家指毒菌是給蝸牛作帳蓬之用。打破種種傳言，蘑菇菌類是非常受歡迎的食物。備有中文字幕。

5. EVER WONDERED ABOUT POTATOES?
馬鈴薯
From chips to gnocchi to saag aloo, potatoes have been around for 6000 years and are the most popular vegetable on Earth. Globally we grow 293 million tons a year in thousands of varieties. After discovering potatoes at the foot of the Andes, pre Inca Indians were the first to cultivate them and they were brought to Europe from Peru by 16th century Spanish explorers. We now eat 38,000 tonnes of chips in the UK each year but they really took off with fish and chips which are thought to have been a marriage between the eating of fried potatoes in the street in London and the eating of fried fish in Lancashire. With the invention of the crisp in 1853 by a disgruntled chef reacting to a diner complaining that his potato chips weren't thin enough, we now eat more than 12 billion crisps a year.

In the kitchen, Paul Merrett makes twice-fried chips with garlic mayo, potato pancakes and potato wedges and explains why you need science - and a potato ricer - to create the perfect mash. 30 mins.

無論是薯片或是薯餅，馬鈴薯是地球上最大眾化的蔬菜。安地斯山脈的印加人首先發現馬鈴薯，十六世紀西班牙探險家從秘魯帶返歐洲。現今的英國每年吃掉三萬八千噸的馬鈴薯。備有中文字幕。

6. EVER WONDERED ABOUT SEAFOOD?
海鮮
In seafood, Ever Wondered dives to the bottom of the ocean to bring to you the story of shellfish. Are oysters really an aphrodisiac and what is the best way to eat an oyster? How do you spot a good mussel from a bad one? Why should you only eat shellfish when there's an 'r' in the month? And is the cholesterol they contain really bad for you?

In the kitchen, Paul Merrett reveals why prawns change from grey to red when cooked, how to cook calamari and the perfect recipe for the seafood classic Moules Marinere. 30 mins.

潛入海底找尋有殼類海鮮作為本節目的主題。有沒有想過生蠔是否真的是激發性慾的催情藥？最佳的品嚐方法是什麼？如何分辨珠蚌的好與壞？有殼海鮮是否包高膽固醇？為什麼烹調蝦時，顏色會變為紅色？備有中文字幕。