這個簡單的水滴測試可以用來判定在下油之前鍋子是否達到正確的溫度。
As the pan heats up, we'll add about 1/8 of a teaspoon of water every 10 to 15 seconds. As you can see, if the pan is cold, the water won't do anything. But as the pan heats up, the water will start to steam and then eventually bubble.
當鍋子加熱時，我們每十到十五秒要加入大約八分之一茶匙的水。你可以看到，如果鍋子是冷的，水不會發生任何事。但當鍋子加熱，水會開始冒熱氣然後最後冒泡。
As it continues to heat, it will steam and bubble even quicker. Soon the bubbles will start to evaporate as soon as the water hits the pan. Eventually, when the water is added, it starts to evaporate and disperse in the smaller beads of water.
當它持續加熱，它還會更快速地冒熱氣且冒泡。很快地當水一碰到鍋子，泡泡就會開始蒸發。最後，當水加入後，它會開始蒸發並散成更小顆的水珠。
As the pan nears the proper temperature, it will start to form a ball, almost like a mercury ball that floats on the surface. If there are still many smaller balls, wipe the pan dry, wait a few more seconds, and try again.
當鍋子接近適當的溫度時，它會開始形成一顆球，幾乎就像漂浮在表面上的水銀球。如果還有許多更小顆的水球，把鍋子擦乾，多等幾秒鐘，再試一次。
When the pan is at the proper temperature, the mercury-like ball will form almost immediately with no or very few other smaller balls of water. This means the pan is ready for the oil and sticking will not occur, because like the mercury ball, the food will glide along the surface of the oil.
當鍋子達到適當溫度時，那像水銀的球會幾乎馬上成形，沒有或只有很少的其他較小顆的水球。這表示鍋子已經準備好能下油，且不會發生沾鍋的情況，。因為就像那水銀球，食物會沿著油的表面滑動。
If the water spurts immediately and disperses quickly like this, this is an indicator that the pan is too hot. Allow the pan to cool slightly, and then continue with the water test until you reach the mercury ball stage. As soon as you reach this stage, your pan is at the perfect temperature to proceed.
如果水馬上噴發且這麼快地散播，這是鍋子過熱的指標。讓鍋子稍稍冷卻，然後繼續那水滴測試直到你到達水銀球階段。當你到達這階段，你的鍋子就達到完美溫度能繼續進行烹飪。
However, the pan will overheat very quickly so it's essential that you're ready with the oil and food. This is one of the main reasons why mise en place is so important when cooking.
然而，鍋子非常快就會過熱，所以你要準備好油和食物是非常必要的。這是為什麼備料(法文外來語)在烹飪時是如此重要的其中一個主要原因。
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