cuticle oil 中文意思是什麼
cuticle oil
解釋
角質層油-
Efficiency : richly contain olive oil essence, wheat germ oil, mastic, tea polyphenol, rose essential oil and collagen, activate basal cells, improve the formulation of collagen and elastin in cuticle, promote the support of cuticle to epidermis, completely improve skin quality, promote metabolism, smoothen, moisturize and nourish skin, delay ageing, firm droopy skin, make skin tender, white, moist and firm
功效：蘊含豐富的橄欖油精華、小麥胚芽油、乳香、茶多酚、玫瑰精油和膠原蛋白，能活化基底層細胞及提高真皮層膠原蛋白和彈力蛋白的合成，加強真皮層對表皮層的支撐作用，徹底改善膚質，同時促進肌膚代謝功能，平滑肌膚，保濕滋養、延緩衰老，收緊松馳，令肌膚回復嫩白，潤滑細膩有彈性。 -
He explains why microwaves cook fish well and meat poorly ( they heat only water molecules, and those to just below boiling : in other words, they poach, producing succulent fish but bland meat ) ; why one should dress a salad just before serving ( oil penetrates the thin waxy cuticle that coats vegetables, driving out the air that refracts light and gives vegetables their colour ) ; why potatoes are the perfect food to deep - fry ( a wealth of starch and sugar on the surface ) ; and why the easiest way to salvage curdled mayonnaise is to wait until the oil separates completely, then just pour it back in, whisking constantly
他解釋了很多廚房內的問題，為什麼用微波爐烹飪出的魚味鮮色美，而做出的肉卻難以下咽（微波爐只對水分子有加熱的作用，而加熱的程度僅低於沸點：換言之，這是一種用熱水煮的過程，所以烹飪出的魚會多汁，而肉卻味道一般） ；為什麼僅在上菜之前的那一刻才給沙拉添加拌料（因為油會浸入保護蔬菜的薄弱表層，並迫使蔬菜內含有的對光線有折射作用的空氣，這樣蔬菜就具有了最本質的顏色） ；土豆為什麼通過油炸才味道最佳（因為油炸過程中，大量的澱粉與糖份會浮出到土豆的表面） ；以及為什麼給蛋黃醬解凍的最簡便的方法是先把醬倒出來，等內含的油完全分離之後，然後把醬倒回瓶子里，再不停地攪拌。
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