真空时间和温度

一旦你了解了一点点关于真空时间和温度你几乎可以烹饪任何东西。

用嫩度烹饪取决于肉块的嫩度或韧度。有些切片只需要加热就可以了，而有些则需要长时间烹饪几天，直到它们被分解到可以享用的程度。

我根据自己的经验和其他人的报告，总结出了那些温柔的时刻。重要的是要明白，所有的时间都是估计的，因为有很多因素影响一块肉的硬度。我做了18个小时的牛颈肉，结果它太嫩了，我做了36个小时的牛颈肉还是很硬的。

获得一致结果的最好方法是向你经常光顾的屠夫或鱼贩求助，这样你就能了解他们的肉是如何烹饪的。很多时候是我个人的喜好，如果你喜欢长一点或短一点的食物，请选择你喜欢的。

要查看特定种类食物的时间和温度，只需点击下面的分类。如果你需要更多关于它如何工作的信息，请阅读我的指南真空时间是如何工作的或如何确定真空温度．

• 信息:牛排和嫩切概述用真空烹调牛排和其他嫩切牛肉有两个主要好处。第一个好处是真空烹调每次都能做出完美的牛排。另一个好处是可以把更硬，但更美味的牛排，如牛腩牛排，变成非常嫩的牛排，通过更长的烹饪时间。这是成功的，因为用真空烹饪硬块牛肉可以让你分解和软化肉，而不用煮到三分熟或干燥。一旦牛肉的温度超过140ºF，肉就开始变干，变得更淡，然而，它们也开始更快地变嫩，这就是为什么硬烤和炖要在高温下做几个小时。使用真空烹调法，你可以将肉保持在140ºF以下足够长的时间，使肉质变嫩。我经常使用真空烹调牛排作为许多普通牛排菜肴的基础，如墨西哥烤肉或牛排沙拉。你也可以在上面放上莎莎酱或酱汁，直接吃。你也可以在任何你喜欢的食谱中使用它，简单地用已经煮熟的真空牛排取代食谱中的烹饪步骤，然后继续食谱的其余部分。时间和温度指南美国食品及药物管理局(FDA)规定，牛肉在130ºF的温度下放置112分钟以上或140ºF的温度下放置12分钟以上是安全的。 This is very easy to do with sous vide and the main reason we recommend cooking most beef cuts medium-rare since beef is most tender at that temperature. Additionally, the center of "whole" muscles are sterile but due to some mechanical tenderization that some meat packagers use the muscles can be compromised so unless you trust your supplier it is advisable to cook beef to 130ºF throughout. Medium-rare steak is cooked between 130ºF to 139ºF, we recommend cooking it at 131ºF to give yourself a few degrees of temperature variation above the bottom of the safe zone but feel free to experiment with any temperatures in that range. Depending on the toughness of the cut of beef, it may need to be cooked anywhere from 2 hours up to 1 or 2 days. For each steak we also give directions for medium, these are normally cooked between 140ºF and 149ºF, though we recommend not going above 140ºF because the beef begins drying out quickly and with sous vide there is no gain in food safety above 131ºF. Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes. However, for some tougher steaks longer cooking times can result in steak with tenderness rivaling tenderloin, with no loss of the full, beefy flavor these cuts are known for. It is also good to keep in mind that different quality of meat cooks at different speeds, for instance most grass fed beef cooks faster and needs less time to tenderize. General Process The normal method of cooking steak with sous vide is very simple. First, preheat your sous vide machine to the temperature desired, we recommend 131ºF to 140ºF for most cuts. Take the meat and sprinkle it with salt and pepper and seal it into a sous vide pouch. You can also season the meat before sealing it with any normal seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, paprika, coriander, or cumin - Chili powders like ancho, chipotle, cayenne - Marinades (though you don't need much) - Sauces like A1 steak, worcester sauce, BBQ sauce, etc. If adding a sauce or marinade make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, be sure to go light with fresh garlic, onions, or ginger, as they can begin to take on a bad flavor over the longer cooking times. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the meat in a hot skillet or grill it over high heat to add a nice crust to it. Once the meat is done cooking you can use it as you would any steak including cutting it up for salad, slicing it for fajitas or just eating it plain. You can also make a nice gravy or pan sauce from the liquid leftover in the sous vide pouch. Another very convenient use of sous vide is to use it to defrost and cook steaks that come straight from the freezer. As long as the steak is vacuum sealed in a suitable bag you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the cooking time and it should come out perfectly.牛肉的温度
• 信息:奶酪、甜点和蛋奶冻的温度
• 信息:鸡肉煮过头、寡淡、干透是烹饪中常见的刻板印象，这是有原因的。通过实践，我们可以用传统的方法完美地烹饪鸡肉，但完美和过度烹饪之间总是有细微的差别。使用真空烹调法，鸡肉会均匀嫩滑，非常湿润。不同于真空烹饪可以彻底改变原料的其他食材，真空烹饪鸡肉主要是为了方便和一致性。这个例外是鸡蛋，它可以实现纹理不可能得到与传统方法。我经常用真空烹调鸡肉作为其他菜肴的基础，如马沙拉鸡肉，帕尔马干酪鸡肉，炸鸡，和其他有涂层的鸡肉菜肴。先用真空烹饪法将鸡肉完全煮熟，然后涂上并烹饪涂层，这样就可以避免猜测，确保鸡肉在涂层变脆的那一刻完全煮熟。时间和温度指南美国食品和药物管理局(FDA)指出，鸡肉在136ºF的温度下放置超过63分钟或140ºF超过30分钟是安全的。这用真空烹调法很容易做到而用传统方法几乎是不可能做到的。然而，尽管在140ºF以下的温度下烹饪鸡肉是可能的，但我们发现鸡肉的质地非常不同，尝起来是“生的”。 To avoid this we recommend chicken breasts cooked at 147ºF for 1 to 4 hours and legs or thighs cooked at 147ºF for 4 to 8 hours. As with traditional methods, the temperature used for sous vide chicken eggs depends on what type of egg you want. In general 135ºF is "raw" but pasteurized and 158ºF is very hard boiled. Most people feel the temperature for the perfect egg is 148ºF and an equivalent of a poached egg is 142ºF but feel free to experiment in that range to see what you prefer. Sometimes people will take an egg that was cooked sous vide and place it directly into boiling water for 2 to 5 minutes to help solidify the white without cooking the yolk further. Basic Process Sous vide chicken is one of the easiest and fastest applications of sous vide cooking that there is. There are two different approaches, one for the chicken meat and another for the eggs. For the meat preheat your sous vide machine to the temperature desired, we recommend 147ºF for most cuts but feel free to experiment within the safety guidelines above 136ºF. Seal the meat in a sous vide pouch with salt and pepper and other spices such as rosemary, sage, thyme, butter, or other seasonings you like. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can use the pre-cooked chicken in any number of typical chicken preparations. You can coat the chicken breast with flour and quickly deep fry it for moist fried chicken. You can cover it with a spice rub and quickly pan fry it for a great blackened chicken to use on a caesar salad or with beans and rice. Or you can just throw it on the grill for a minute on each side and brush BBQ sauce on it for a great BBQ chicken. Due to the moisture present in sous vide cooking chicken skin that was in the pouch will not become crispy when cooked. The best solution to this is to take it off of the bird before cooking the meat sous vide. As you get close to serving time, you can manually crisp the chicken skin. There are many methods that work, using a hot skillet with a little oil is normally quick. You can also brown it on a baking sheet in the oven set to 375ºF but make sure you use one with raised edges to prevent fat from falling into the oven. Cooking sous vide chicken eggs is also very simple. Just preheat your water bath to the desired temperature, from 135ºF for "raw" to 158ºF for very hard boiled. Most people feel the temperature for the perfect egg is 148ºF and an equivalent of a poached egg is 142ºF. Once you determine your temperature of preference you place the egg, still in its shell, into the water bath for about 45-60 minutes, or up to 2 hours. Once the time has passed you take the egg out and serve it as you would a normal soft or hard boiled egg. More Information For more information you can read our sous vide chicken guide online for free. For more information about safety concerns of chicken please read our sous vide chicken safety guide online for free.鸡的温度
• 信息:真空烹饪鸭肉概述没有什么比把一块美味的鸭肉煮过头更糟糕的了。幸运的是，真空烹饪很容易做出完美的鸭子。这不仅可以简单地烹饪出始终如一的鲜嫩湿润的鸭子，而且你还可以很容易地把鸭子做成油封。作为传统鸭肉菜肴的基础，真空烤鸭是非常棒的。当然，它很普通，配上平底锅酱汁，用袋子里的液体或橄榄油做成。时间和温度指南美国食品及药物管理局(FDA)指出，鸭子在136ºF的温度下放置超过63分钟或140ºF超过30分钟是安全的。这用真空烹调法很容易做到而用传统方法几乎是不可能做到的。鸭胸肉一般是三分熟，我们发现131ºF煎2到4小时效果很好。对于标准的鸭腿或鸭腿，我们建议131ºF 2 - 4小时。如果你用鸭子切碎，我们发现在176ºF下煮8到10个小时仍然潮湿，鸭切碎。 Making duck confit is also very easy with sous vide and after being cured is cooked at 167ºF for 10 to 20 hours with some duck fat in the pouch. Basic Process Cooking duck sous vide is very easy to do. It helps if the duck is no longer whole, as the smaller pieces will heat more quickly and evenly. Preheat your sous vide machine to the temperature desired, we recommend 131ºF for most preparation but if you are using it for shredding or confit a higher temperature is ideal. Seal the meat in a sous vide pouch with salt and pepper and other spices such as rosemary, sage, thyme, butter, or any other seasonings you like with duck. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the meat in a hot skillet to add a nice crust to it or you can slice it and serve as is. You can also make a great gravy or pan sauce from the liquids in the bag. Due to the moisture present in sous vide cooking duck skin that was in the pouch will not become crispy when cooked. The best solution to this is to take it off of the bird before cooking the meat sous vide. As you get close to serving time, you can manually crisp the duck skin. There are many methods that work, using a hot skillet with a little oil is normally quick. You can also brown it on a baking sheet in the oven set to 375ºF but make sure you use one with raised edges to prevent fat from falling into the oven. All duck photos credit of TheBittenWord, avlxyz, fotoosvanrobin, wordridden, maggiejane鸭子的温度
• 信息:鱼概述真空烹调的鱼很薄很湿，只需要很短的时间。真空烹调法不会把鱼烤干。在传统的鱼类菜肴如炖鱼、鱼杂烩或鱼三明治中加入真空烹调鱼是非常棒的。它也可以和一些橄榄油和柠檬汁一起吃，或者和简单的新鲜蔬菜沙拉一起吃。时间和温度指南美国食品及药物管理局(FDA)表示，将鱼在135ºF的温度下保存超过27分钟或140ºF超过8.65分钟是安全的。这用真空烹饪很容易做到。我们发现最好的鱼是在132ºF的温度下烹制的。然而，除非煮过45分钟以上，否则就不是完全消毒的，如果你的免疫系统很弱，或者鱼的质量是寿司级，就不应该吃。对于完全巴氏杀菌的鱼，最好将其煮至140ºF。需要注意的是，这不会杀死鱼体内的任何病毒，但这也是传统方法的一个问题。 General Process The normal method of cooking fish is about as simple as it gets. Preheat your sous vide machine to the temperature desired, we recommend 132ºF for most cuts unless you have sushi-grade fish and want to go lower. Take the fish and filet them and remove the skin and bones, or have your fish monger do it and just buy them as filets. Take the fish and sprinkle it with salt and pepper and seal it into a sous vide pouch. You can also season the meat before sealing it with any normal seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, or paprika - Lemon, lime, or orange zest - Marinades (though you don't need much), lemon juice, butter, or olive oil If adding a sauce or marinade make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, we do not recommend using fresh garlic, onions, or ginger, as they can begin to take on a bad flavor. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the fish in a hot skillet to add a nice crust to it or you can slice it and serve as is. Once the fish is done cooking you can use it as you would any typical cooked fish. Most fish are great with some olive oil and a squeeze of lemon juice on them. All fish photos credit of TheBittenWord and Jason Logsdon.鱼的温度
• 信息:真空烹饪蔬菜和水果的概述真空烹饪蔬菜和水果是一种很好的方式，既能使它们变嫩，又不会失去通常通过焯水或蒸失去的维生素和矿物质。水果也可以在低温烹饪时注入液体，当液体加入袋。真空烹调法有助于保存水果和蔬菜中的营养成分，因为它的烹饪温度不会超过细胞壁完全分解的温度。这使得它们在不失去所有结构的情况下变得柔软。这种袋子还有助于吸收蔬菜中的营养物质。人们并不喜欢所有的蔬菜都用真空烹饪，但有些蔬菜确实可以用这种烹饪方法受益。值得尝试一下，看看你更喜欢哪种。时间和温度指南虽然时间和温度并不影响水果和蔬菜的安全性，但它们对水果和蔬菜的结构有独特的影响。蔬菜有两种成分可以使它们变脆，果胶和淀粉。果胶基本上是一种胶水，也用于果酱和果冻的结构，在183ºF的温度下分解，比淀粉细胞的分解速度慢。 In many cases this allows for more tender vegetables that have a unique texture to them. The time component just governs how long the starches and pectin are breaking down for and how tender the vegetable will become. General Process Cooking vegetables with sous vide is very simple and fast. First, preheat your sous vide machine to the temperature desired, normally 183ºF for most vegetables and many fruits. Skin the vegetable if desired and place it in a sous vide pouch, sealing it with any normal seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, paprika, coriander, or cumin - Chili powders like ancho, chipotle, cayenne - Butter, olive oil, etc. If adding a liquid, make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, try to avoid fresh garlic or ginger as they can begin to take on a bad flavor over the longer cooking times. After sealing the pouch place it into the water bath for the indicated cooking time. You might have to weight the pouch down with a plate or lid. Once it's fully cooked remove it from the pouch and pat dry. You can use it as you would normally by eating it plain, adding it to a rice or stir fry or any other use. All vegetable photos credit of TheBittenWord.水果和蔬菜温度
• 信息:注入温度
• 信息:一些最令人印象深刻的真空烹饪结果是用硬切的羊肉制作的。真空烹调法可以让你做一些传统方法无法完成的事情，比如把烤肉烤到三分熟，然后分解。这是因为用真空烹饪法烹饪硬块的羊肉可以让肉分解和变嫩，而不用煮到三分熟或烘干。一旦羊肉的温度超过140ºF，肉就开始变干，变得更淡，然而，它们也开始更快地变嫩，这就是为什么硬烤和炖要在高温下几个小时。使用真空烹调法，你可以将肉保持在140ºF以下足够长的时间，使肉质变嫩。我经常使用真空烹饪的羊肉作为许多正常羊肉菜肴的基础，如羊腿，炖羊肉，或羊肉咖喱。你也可以在任何你喜欢的食谱中使用它，简单地用已经煮熟的真空羊肉代替食谱中的烹饪步骤，然后继续食谱的其余部分。当然，它也可以直接吃或配上简单的酱汁。时间和温度指南美国食品和药物管理局(FDA)规定，羊肉在130ºF的温度下放置112分钟以上，或140ºF放置12分钟以上是安全的。用真空烹饪很容易做到这一点，我们建议用三分熟的温度来烹饪羊肉，因为这个温度下的羊肉最嫩。 Additionally, the center of "whole" muscles are sterile but due to some mechanical tenderization that some meat packagers use the muscles can be compromised so unless you trust your supplier it is advisable to cook lamb to 130ºF throughout. Medium-rare lamb is cooked between 130ºF to 139ºF, we recommend cooking it at 131ºF to give yourself a few degrees of temperature variation above the bottom of the safe zone but feel free to experiment with any temperatures in that range. Depending on the toughness of the cut of lamb, it may need to be cooked anywhere from 2 hours up to 2 or 3 days. For each lamb cut we also give directions for medium, these are normally cooked between 140ºF and 149ºF, though we recommend not going above 140ºF because the lamb begins drying out quickly and with sous vide there is no gain in food safety above 131ºF. Also, some lamb cuts benefit from higher temperatures to help further tenderize them. These dishes will result in a more traditional look and feel from the cut of meat and we have provided these for several of the cuts. These "Well / Traditional" entries will be "fork tender" like a normal braise would be. We also provide time and temperatures for Rare lamb, but this results in an unpasteurized piece of meat so no bacteria will be killed in the cooking process and it could be harmful to your health unless the meat is completely heathy. Most tough cuts of lamb are cooked sous vide for between 1 and 2 days. However, for some more tender lamb roasts shorter cooking times of 2 to 4 hours will be enough time to tenderize the meat fully. General Process The normal method of cooking tough cuts of lamb with sous vide is very simple. If the meat is over 3" wide slice it into 2" strips, if you want the roast to stay whole it is possible but you will need to add some cooking time to it. Preheat your sous vide machine to the temperature desired, we recommend 131ºF to 140ºF for most cuts unless you are trying the "Well / Traditional" entry. Take the meat and sprinkle it with salt and pepper and seal it into a sous vide pouch. You can also season the meat before sealing it with any normal seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, or paprika - Chili powders like ancho, chipotle, cayenne - Marinades (though you don't need much) - Sauces like A1 steak, worcester sauce, BBQ sauce, etc. If adding a sauce or marinade make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, we do not recommend using fresh garlic, onions, or ginger, as they can begin to take on a bad flavor over the long cooking times. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the meat in a hot skillet to add a nice crust to it or you can slice it and serve as is. You can also apply a normal roasted crust such as a garlic paste or horseradish and place it in a very hot oven until the crust sets, about 5 to 10 minutes. Once the meat is done cooking you can use it as you would any typical lamb roast or braise. You can also make a nice gravy or pan sauce from the liquid leftover in the sous vide pouch. All lamb photos credit of TheBittenWord羔羊的温度
• 信息:其他物品的温度
• 信息:真空烹调猪肉概述用真空烹调猪肉有两个主要好处。第一，真空烹调法可以让你安全地将猪肉煮到五分熟。另一个好处是能够通过更长的烹饪时间使更硬的猪肉变嫩，而不会使它们变干。这是因为用真空烹调猪肉可以使肉分解和变嫩，而不用煮到三分熟或烘干。一旦猪肉的温度超过140ºF，肉就会开始变干，变得更淡，然而，它们也会开始更快地变嫩，这就是为什么较硬的猪肉传统上要在高温下煮几个小时。使用真空烹调法，你可以将肉保持在140ºF以下足够长的时间，使肉质变嫩。时间和温度指南美国食品和药物管理局(FDA)规定，猪肉在130ºF的温度下放置112分钟以上，或140ºF放置12分钟以上是安全的。用真空烹饪很容易做到这一点，我们推荐猪肉切成三分熟的主要原因是这个温度最嫩。然而，有些人觉得真正的五分熟猪肉的口感令人生厌，所以138 - 140ºF的温度可能更吸引人。三分熟的猪肉在130ºF至139ºF之间烹饪，我们建议在131ºF下烹饪，让你自己在安全区域的底部有几度的温度变化，但你可以自由尝试在这个范围内的任何温度。 Depending on the toughness of the cut, it may need to be cooked anywhere from 2 hours for a pork chop up to 2 or 3 days for a picnic roast. For each cut we also give directions for medium, these are normally cooked between 140ºF and 149ºF, though we recommend not going above 140ºF because the meat begins drying out quickly and with sous vide there is no gain in food safety above 131ºF and the color and texture is about the same at 140ºF as it is at higher temperatures. General Process Cooking pork with sous vide is very simple. First, preheat your sous vide machine to the temperature desired, we recommend 131ºF to 140ºF for most cuts. If you are cooking a pork roast we recommend cutting it into 2" thick slabs, this helps them heat through evenly and quickly. However, if you need a whole roast, and it fits into your sous vide machine, you can do it as long as you add some cooking time to account for how long it takes the middle to come up to temperature. Take the pork and sprinkle it with salt and pepper and seal it into a sous vide pouch. You can also season the meat before sealing it with any normal pork seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, paprika, coriander, or cumin - Chili powders like ancho, chipotle, cayenne - Marinades (though you don't need much) - Sauces like A1 steak sauce, worcester sauce, BBQ sauce, etc. If adding a sauce or marinade make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, try to avoid fresh garlic, onions, or ginger, as they can begin to take on a bad flavor over the longer cooking times. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the pork in a hot skillet or grill it over high heat to add a nice crust to it. For the roasts you can also apply a normal roast crust such as a garlic paste or horseradish and place it in a very hot oven until the crust sets, about 5 to 10 minutes. Once the pork is done cooking you can use it as you would a cooked piece of pork. You can also make a nice gravy or pan sauce from the liquid leftover in the sous vide pouch. Another very convenient use of sous vide is to use it to defrost and cook pork chops that come straight from the freezer. As long as the chop is vacuum sealed you can take it directly from the freezer and put it in a pre-heated water bath. Just add 15-30 minutes to the cooking time and it should come out perfectly.猪肉的温度
• 信息:贝类概述真空烹饪的贝类非常嫩，可以避免用传统方法过度烹饪时产生的韧性。真空烹调贝类是伟大的，当添加到传统贝类菜肴，如杂烩，沙拉，或意大利面。它也可以和橄榄油、柠檬汁或黄油一起吃。时间和温度指南贝类在烹调它们的最有效温度上有很大的差异。美国食品和药物管理局(FDA)规定，贝类在135ºF或140ºF下保存超过27分钟是安全的。这用真空烹饪很容易做到，但具体的温度会根据烹饪的贝类而变化。许多贝类在132ºF的温度下烹饪的味道最好，但是，除非烹饪超过45分钟，否则没有完全消毒，如果你有一个弱免疫系统或贝类是寿司级质量不应该吃。对于完全巴氏杀菌的贝类，最好将其煮至140ºF或更长时间。需要注意的是，这不会杀死贝类中的任何病毒，但这也是传统方法的一个问题。一般方法烹饪贝类的一般方法非常简单。 Preheat your sous vide machine to the temperature desired, we recommend 132ºF for most cuts unless you have sushi-grade shellfish and want to go lower. Remove any shell or non-edible parts of the shellfish. Take the shellfish and sprinkle it with salt and pepper and seal it into a sous vide pouch. You can also season the shellfish before sealing it with any normal seasoning such as: - Fresh or dried thyme or rosemary - Any spice powders such as onion, garlic, or paprika - Lemon, lime, or orange zest - Marinades (though you don't need much), lemon juice, butter, or olive oil If adding a sauce or marinade make sure your vacuum sealer does not suck it out, you can normally seal it before all the air is out to prevent this just fine. Also, we do not recommend using fresh garlic, onions, or ginger, as they can begin to take on a bad flavor and overpower the shellfish. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the shellfish in a hot skillet to add a nice crust to it or you can slice it and serve as is. Once the shellfish is done cooking you can use it as you would any typical cooked shellfish. Most shellfish are great with some olive oil and a squeeze of lemon juice on them. All shellfish photos credit of TheBittenWord, yomi955, fotoosvanrobin, dongkwan.贝类的温度
• 信息:过熟、寡淡、干燥的火鸡在家庭厨房里很常见。通过实践，我们可以用传统的方法完美地烹饪火鸡，但完美和过度烹饪之间总是有细微的差别。使用真空烹饪法，火鸡会变得非常嫩滑。不同于真空烹饪可以彻底改变食材的其他食材，真空烹饪火鸡肉主要是为了方便和一致性。我经常使用真空烹调火鸡作为其他菜肴的基础，如热烤火鸡三明治，火鸡肉片，或火鸡肉冷切。当然，它很普通，配上用袋子里的液体做成的肉汁。时间和温度指南美国食品和药物管理局(FDA)表示，火鸡在136ºF的温度下放置超过63分钟或140ºF超过30分钟是安全的。这用真空烹调法很容易做到而用传统方法几乎是不可能做到的。然而，尽管在140ºF以下的温度下烹饪火鸡是可能的，但我们发现它的质地非常不同，尝起来是“生的”。为了避免这种情况，我们建议鸡胸肉在147ºF下烹饪1至4小时，鸡腿或鸡大腿在147ºF下烹饪4至8小时。 Basic Process Sous vide turkey is one of the easiest and fastest applications of sous vide cooking that there is. It helps if the turkey is no longer whole, as the smaller pieces will heat more quickly and evenly. Preheat your sous vide machine to the temperature desired, we recommend 147ºF for most cuts but feel free to experiment within the safety guidelines above 136ºF. Seal the meat in a sous vide pouch with salt and pepper and other spices such as rosemary, sage, thyme, butter, or other seasonings you like. After sealing the pouch place it into the water bath for the indicated cooking time. Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the meat in a hot skillet to add a nice crust to it or you can slice it and serve as is. You can also make a great gravy or pan sauce from the liquids in the bag. Due to the moisture present in sous vide cooking turkey skin that was in the pouch will not become crispy when cooked. The best solution to this is to take it off of the bird before cooking the meat sous vide. As you get close to serving time, you can manually crisp the turkey skin. There are many methods that work, using a hot skillet with a little oil is normally quick. You can also brown it on a baking sheet in the oven set to 375ºF but make sure you use one with raised edges to prevent fat from falling into the oven. All turkey photos credit of 71217725@N00, allthingschill, dearbarbie, royalport.土耳其的温度

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