……基本能肯定你说得对，不过 AB 之前在很多事情上都固执地搞错过，所以我更倾向于核实一下他的说法。另外：如果你对厨房科学的喜爱已经延伸到了疯狂科学的范畴，你可能也会喜欢 Sandor Ellix Katz 写的《Wild Fermentation》。做德国酸菜、酸面包起种、蜂蜜酒、啤酒、天贝、味噌等等。有史以来最棒的食谱书！
…pretty sure you're right, though AB has been stubbornly wrong about enough things before that I prefer to fact-check him. Also: If your love of kitchen science extends to mad science, you might also like _Wild Fermentation_ by Sandor Ellix Katz. Making sauerkraut, sourdough, mead, beer, tempeh, miso, etc. Best cookbook, ever!
是的，传统上燕麦确实要浸泡过夜，但这些生产燕麦“奶”产品的厂家有几个会花时间做这道额外工序？我最早是从 Sandor Ellix Katz 写的《Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods》里了解到浸泡燕麦的，但有趣的是，这其实是一种更古老的做法，我们现在知道它能改善消化率（摘自第 118 页）：> 燕麦片（或“oytmeal”，……
Yes traditionally oatmeal is soaked overnight, but how many of these producers of oat "milk" products will take the time to perform this extra step? I first found out about soaked oats from _Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods_ by Sandor Ellix Katz, but interestingly it is an older practice, we now know improves digestability (excerpt from page 118): > Oatmeal (or "oytmeal",…
……基本能肯定你说得对，不过 AB 之前在很多事情上都固执地搞错过，所以我更倾向于核实一下他的说法。另外：如果你对厨房科学的喜爱已经延伸到了疯狂科学的范畴，你可能也会喜欢 Sandor Ellix Katz 写的《Wild Fermentation》。做德国酸菜、酸面包起种、蜂蜜酒、啤酒、天贝、味噌等等。有史以来最棒的食谱书！
…pretty sure you're right, though AB has been stubbornly wrong about enough things before that I prefer to fact-check him. Also: If your love of kitchen science extends to mad science, you might also like _Wild Fermentation_ by Sandor Ellix Katz. Making sauerkraut, sourdough, mead, beer, tempeh, miso, etc. Best cookbook, ever!
对于那些普遍对发酵感兴趣的人，我推荐 Sandor Katz 写的《Wild Fermentation》这本书。
For those interesting in fermentation in general, I can recommend the book "Wild Fermentation" by Sandor Katz.
是的，传统上燕麦确实要浸泡过夜，但这些生产燕麦“奶”产品的厂家有几个会花时间做这道额外工序？我最早是从 Sandor Ellix Katz 写的《Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods》里了解到浸泡燕麦的，但有趣的是，这其实是一种更古老的做法，我们现在知道它能改善消化率（摘自第 118 页）：> 燕麦片（或“oytmeal”，……
Yes traditionally oatmeal is soaked overnight, but how many of these producers of oat "milk" products will take the time to perform this extra step? I first found out about soaked oats from _Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods_ by Sandor Ellix Katz, but interestingly it is an older practice, we now know improves digestability (excerpt from page 118): > Oatmeal (or "oytmeal",…