真空时间和温度

一旦你了解了一些关于真空烹饪的时间和温度，你几乎可以烹饪任何东西。

嫩度烹饪取决于切好的肉有多嫩或多硬。有些肉只需要加热，而另一些则需要延长烹饪时间，直到它们完全分解，可以食用。

为了提出温柔时刻，我依靠自己的经验和其他人的报告。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韧性。我曾经烤了18个小时的鸡脯肉，结果太嫩了，我也曾经烤了36个小时的鸡脯肉还是很硬。

获得一致的结果的最好方法是求助于你经常光顾的肉贩或鱼贩，这样你就可以了解他们是如何烹饪肉类的。给出的很多时间也是我个人的喜好，如果你喜欢煮得更久或更短，请随你喜欢。

要查看特定类型食物的时间和温度，只需点击下面的类别。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代是如何运作的或如何确定真空低温．

• 信息:用真空真空技术烹饪牛排和其他嫩牛肉有两个主要好处。第一个好处是，真空技术可以让你每次都煮出完美的牛排。另一个好处是，通过更长的烹饪时间，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。这是因为用真空真空技术烹饪坚硬的牛肉可以让你在不煮到三分熟和干燥的情况下分解和软化肉。一旦牛肉的温度超过140华氏度，肉就会开始变干，变得更淡，然而，它们也会开始更快地变嫩，这就是为什么硬烤和红烧要在高温下做几个小时。使用真空真空技术，你可以将肉保持在140ºF以下足够长的时间，使嫩化过程完成。我经常使用真空烹调牛排作为许多普通牛排菜肴的基础，如法吉塔或牛排沙拉。你也可以在上面加点莎莎酱或酱汁，直接吃。你也可以在任何你最喜欢的食谱中使用它，只需将食谱中的烹饪步骤替换为已经煮熟的真空烹饪牛排，然后继续剩下的食谱。时间和温度指南美国食品和药物管理局表示，牛肉在130ºF下放置超过112分钟，或140ºF放置超过12分钟是安全的。 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，甜点和蛋奶冻温度
• 信息:过度煮熟、寡淡、干燥的鸡肉是一种常见的烹饪模式，这是有原因的。通过实践，可以用传统方法完美地烹饪鸡肉，但完美和过度烹饪之间总是有一条微妙的界限。使用真空烹调法总是能做出均匀嫩滑且非常湿润的鸡肉。与其他一些食材不同，真空烹饪法可以从根本上改变食材，真空烹饪鸡肉主要是为了方便和一致性。例外的是鸡蛋，它可以实现用传统方法无法获得的纹理。我经常使用真空烹调鸡肉作为其他菜肴的基础，如玛沙拉鸡肉、帕尔马干酪鸡肉、炸鸡和其他有涂层的鸡肉菜肴。首先用真空技术将鸡肉完全煮熟，然后涂抹并烹饪涂层，这样就可以避免猜测，确保鸡肉在涂层变得美味酥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表示，鸡肉在136ºF下放置63分钟以上，或140ºF下放置30分钟以上是安全的。这很容易用真空真空技术做到，而用传统方法几乎不可能做到。然而，尽管我们可以在低于140ºF的温度下烹饪鸡肉，但我们发现鸡肉的质地非常不同，吃起来很“生”。 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:没有什么比过度烹饪一块美味的鸭子更糟糕的了。幸运的是，真空烹调法使完美的鸭子很容易实现。这不仅是简单的烹饪完美的鲜嫩和潮湿的鸭子，但你也可以很容易地将鸭子。真空烹调的鸭肉作为传统鸭肉菜肴的基础非常棒。当然，这是一个伟大的平底锅酱汁由液体在包或一些橄榄油。时间和温度指南FDA指出，鸭子在136ºF下放置63分钟以上或140ºF下放置30分钟以上是安全的。这很容易用真空真空技术做到，而用传统方法几乎不可能做到。鸭胸肉通常是三分熟的，我们发现131ºF煮2到4小时效果很好。对于标准鸭腿或大腿，我们建议在131ºF煮2至4小时。如果你用鸭子来切碎，我们发现将它在176ºF煮到“好”8到10小时，结果仍然是潮湿的，切碎的鸭子。 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可以是非常薄和潮湿的，只煮了很短的时间。真空烹调法可以在不干燥的情况下烹饪鱼。真空烹调的鱼被添加到传统的鱼类菜肴，如炖鱼，鱼杂烩，或鱼三明治。它也可以与橄榄油和柠檬汁一起食用，或者与新鲜蔬菜的萨尔萨酱一起食用。时间和温度指南FDA指出，当鱼在135ºF保存超过27分钟，或140ºF保存超过8.65分钟时，鱼是安全的。用真空真空技术很容易做到。我们发现最美味的鱼是在132华氏度的温度下烹饪的。然而，除非它煮了超过45分钟，否则它没有完全巴氏消毒，如果你的免疫系统很弱，或者鱼的质量是寿司级的，就不应该吃。对于完全巴氏消毒的鱼，最好将它们煮到140ºF。需要注意的是，这不会杀死鱼体内的任何病毒，但这也是传统方法存在的问题。 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是一种很好的方法，可以使它们变嫩，而不会损失太多的维生素和矿物质，这些维生素和矿物质通常是通过焯水或蒸而损失的。水果也可以在低温烹饪时加入液体，当液体加入袋子时。真空真空技术有助于保存水果和蔬菜中存在的营养物质，因为它们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软化。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法烹饪，但有些蔬菜确实可以用这种烹饪方法获益。值得尝试一下，看看你更喜欢哪一种。时间和温度指南虽然时间和温度不影响水果和蔬菜的安全，但它们确实对其结构有独特的影响。蔬菜中有两种成分使其酥脆，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中，在183ºF时，它的分解速度比淀粉细胞慢。 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结果，真空烹调是用坚韧的羊肉。真空真空技术可以让你做一些传统方法无法完成的事情，比如把烤肉煮成三分熟，然后散架。这是因为用真空真空技术烹饪坚硬的羊肉可以让你在不煮到三分熟和干燥的情况下分解和软化肉。一旦羊肉的温度远远超过140华氏度，肉就会开始变干，变得更淡，然而，它们也会开始更快地变嫩，这就是为什么硬烤和炖肉要在高温下做几个小时。使用真空真空技术，你可以将肉保持在140ºF以下足够长的时间，使嫩化过程完成。我经常用真空烹饪的羊肉作为许多普通羊肉菜肴的基础，比如羊腿，炖羊肉，或羊肉咖喱。你也可以在任何你最喜欢的食谱中使用它，只需将食谱中的烹饪步骤替换为已经煮熟的真空煮羊肉，然后继续剩下的食谱。当然，它也可以直接吃或配上简单的酱汁。时间和温度指南FDA指出，羊肉在130ºF下放置超过112分钟，或140ºF下放置超过12分钟是安全的。用真空真空技术很容易做到这一点，主要原因是我们推荐煮半熟的羊肉，因为羊肉在这个温度下最嫩。 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:其他项目温度
• 信息:用真空烹调猪肉有两个主要好处。首先，真空技术可以让你安全地把猪肉煮到五分熟。另一个好处是，通过较长时间的烹饪，可以使较硬的猪肉变嫩，而不会变干。这是因为用真空蒸煮猪肉可以让你分解和软化肉，而不用把它煮到三分熟以上，把它弄干。一旦猪肉的温度超过140华氏度，肉就会开始变干，变得更淡，然而，它们也会开始更快地变嫩，这就是为什么传统上更硬的猪肉要在高温下做几个小时。使用真空真空技术，你可以将肉保持在140ºF以下足够长的时间，使嫩化过程完成。时间和温度指南FDA指出，猪肉在130ºF下放置超过112分钟，或140ºF下放置超过12分钟是安全的。用真空技术很容易做到这一点，主要原因是我们建议烹饪猪肉切成三分熟，因为它在这个温度下最嫩。然而，有些人觉得真正五分熟的猪肉质地令人生厌，所以138至140华氏度的温度可能更有吸引力。三分熟的猪肉在130ºF到139ºF之间烹饪，我们建议在131ºF烹饪，让你自己的温度比安全区域的底部高出几度，但可以自由地在这个范围内实验任何温度。 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:真空烹调贝类非常鲜嫩，可以避免传统方法过度烹饪时产生的韧性。在传统的贝类菜肴如杂烩汤、沙拉或意大利面中加入真空腌制贝类是很好的选择。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最有效的烹饪温度差异很大。FDA表示，贝类在135ºF保存超过27分钟，或140ºF保存超过8.65分钟是安全的。用真空真空技术很容易做到这一点，但使用的确切温度会根据烹饪的贝类而有所不同。许多贝类最好在132ºF煮熟，然而，除非煮了超过45分钟，否则它不是完全巴氏消毒的，如果你的免疫系统很弱，或者贝类的质量是寿司级的，就不应该吃。对于完全巴氏消毒的贝类，最好将它们煮到140ºF或更长时间。需要注意的是，这种方法不会杀死贝类中的任何病毒，但这也是传统方法存在的问题。贝类的常规烹饪方法非常简单。 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:煮得太熟、寡淡和干燥的火鸡在家庭厨房中很常见。通过实践，用传统的方法可以完美地烹饪火鸡，但完美和过度烹饪之间总是有细微的界限。使用真空烹调法总是能做出均匀嫩滑且非常湿润的火鸡。与其他一些食材不同，真空烹饪法可以从根本上改变食材，真空烹饪法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，火鸡肉排，或火鸡冷盘。当然，这是一个伟大的平原与一些肉汁制成的液体在袋子里。时间和温度指南美国食品和药物管理局表示，火鸡在136ºF下放置63分钟以上或140ºF下放置30分钟以上是安全的。这很容易用真空真空技术做到，而用传统方法几乎不可能做到。然而，尽管我们可以在低于140ºF的温度下烹饪火鸡，但我们发现火鸡的质地非常不同，吃起来很“生”。为了避免这种情况，我们建议火鸡胸肉在147ºF煮1至4小时，腿肉或大腿在147ºF煮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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