看看外国人如何真空低温烹饪鸡胸肉

TheFoodLabsCompleteGuidetoSous-VideChickenBreast

如何真空低温烹饪鸡胸肉

Cookingchickensousvideproducesresultsunattainablethroughtraditionalmeans.

用传统的真空低温方法烹饪鸡肉已经是难以实现的了。

WhatifItoldyouthatchickenbreastdoesnthavetobebland?Thatitdoesnthavetobedry,stringy,orinsipid?Yourchickenbreasthasthepotentialtobethelifeoftheparty,withalevelofjuicinessyouthoughtonlythebestporkchopscouldhave.Itcanbethemealthateveryonereallywants,notjustbecauseitshealthyandinexpensive,butbecauseitssodamntasty.

如果我告诉你鸡胸肉不一定就是淡而无味的，或者说干涩无汁，筋多嚼不烂。恰恰相反，美味多汁的鸡胸肉非常有可能成为聚餐上最受欢迎的一道佳肴。鸡胸肉除了它可口的味道，还很健康廉价，所以还没吃过鸡胸肉的你，赶紧来尝一尝吧。

Thesecrettoperfectchicken?Temperaturecontrol.Thekindofdown-to-the-degreecontrolthatonlysous-videcookingcangetyou.Iftheresonedishthatmostdramaticallyshowsthedifferencesbetweenthisandtraditionalcookingmethods,itschickenbreast.Luckily,itsalsooneoftheeasiestdishestocook,andthisguidewillshowyouhowtodoitstepbystep.

完美鸡肉的秘诀就是对火候的把握，而这一点只有真空低温烹饪才能做到，同时，鸡胸肉的烹饪最能体现出这种现代方法和传统方法的区别。令人欣慰的是，这道菜做起来非常容易，下面我们就来了解一下鸡胸肉的制作过程。

THEFOODLABSCOMPLETEGUIDETOSOUS-VIDECHICKENBREASTS

WHYSOUSVIDE?

为什么选择真空低温烹饪？

Chickeniseasyenoughtocookusingtraditionalmethods,sowhywouldyouwanttocookitsousvide?Takealookatthatchicken.Tenderenoughtocutwithabutterknife,glisteningwithflavorfuljuices.Itsgottextureandflavorthatjustarentattainableviatraditionalhigh-heatcookingmethods.

用传统方法烹饪鸡肉就足够简单了，为什么要选择真空低温烹饪呢？首先来了解一下鸡肉，柔软鲜嫩，美味多汁，闪闪发光，用传统的高温方法，就无法实现这一切。

See,traditionallycookedchickenispenetratedbyhigherheatfromtheoutsidein,makingitverydifficulttogaugeexactlywhattemperatureitisfromtheedgestothecenter.Thispresentsaproblem.Inordertoensurethatthecenterofthechickeniscookedthroughandsafetoeat,weinevitablyovercooktheouterlayers,leadingtothatfamiliardry,stringytexture.Withsous-videcooking,werecookingatpreciselythetemperatureatwhichwewanttoservethemeat,whichmeansthatbythetimeweredone,thechickeniscookedperfectlyfromedgetocenter.

按照传统的方法，外部温度更高，向内部逐渐深入，所以很难精确判断从边缘到中心的温度，这就是问题的所在。为了确保中心的鸡肉煮熟，食用安全，鸡肉的外层就不可避免地被过度烹饪，导致鸡肉变得干涩多筋。如果真空低温烹饪，我们就能准确地掌握火候，从边缘到中心都能得到完美地烹饪。

HOWTOSELECTTHERIGHTTEMPERATURE

如何选择适当的温度

Ifweretobelievewhatourparentsalwaystoldus,chickenshouldbecookedto°F.Thenagain,itsaprettysafebetyourparentshadneithermodernequipmentnoramodernapproachtofoodsafety.Thesetwothingsarewhatallowustosafelycookchickentofarlowertemperatureswhileachievingmoredesirabletextures.Heresthescoop.

如果我们总相信父母告诉我们的，鸡肉应该煮到70℃。你的父母肯定没有现代化设备，也没有现代化食品安全方法，而正是这两样东西，我们才能安全地低温烹饪，获得理想的质感。

CHICKENANDFOODSAFETY

食品安全

Thereisamisconceptionaboutwhatconstitutesasafecookingtemperatureformeat.IfyouveevertakenaServSafeclass,youveprobablyheardofthe40–°Fdangerzone,thetemperaturerangeinwhichbacteriasupposedlythrive.Youvebeengivenurgentwarningstoavoidservinganyfoodthathasremainedwithinthisrangeforatotaltimeoffourhours.Youveprobablyalsoheardthatinorderforchickentobesafe,itoughttobecookedallthewayto°F.

关于煮肉的安全温度一直有一个误解。如果你上过食品安全课，你可能听说过4—60℃这个危险地带，因为细菌在这个范围内繁殖最为迅速，所以要避免食物在这个温度带停留的时间超过4小时。

WhattheUSDAislookingforisa7.0log10relativereductioninsalmonellabacteriainchicken.Thatis,areductionthatensuresthatoutofevery10,,bacterialivingonthatpieceofchickentostart,onlyonewillsurvive.

美国农业部正在寻找沙氏门菌相对较少的鸡肉，确保鸡肉上一千万个细菌，只有一个能活下来。

Or,ifyoupreferitingraphform,hereyougo.Regardless,thisfollowsaprettystraightforwardlogarithmicdecaycurve:Thehotteryouget,thefasterbacteriadie,andthefastertherateofbacteriadyingincreases.

总而言之，温度越高，细菌死亡越快。

THEEFFECTOFTEMPERATUREONJUICINESS

Iknewthatthehotteryoucookchicken,themorejuiceitexpels,butIwantedtoknowexactlywhattheeffectis,bothfromameasurable,quantitativeperspectiveandfromasubjectivehowdoesittaste?perspective.Todothis,Icookednear-identicalchickenbreaststotemperaturesrangingfrom°Fupto°F,measuringthemoisturelosttothebagineachsampleandtastingtheresults.

烹饪鸡肉的温度越高，排出的汁就越多。我想从可衡量的，定性角度，和客观的角度确切地知道这会是什么样的效果。要做到这一点，我在57—70℃范围内烹饪两块几乎一模一样的鸡胸肉，测量出每个样品丢失的水分，尝尝有什么不同。

Fromaquantitativeperspective,thedifferencesareprettydramatic.

从定性的角度来看，区别十分显著。

Hereishowmuchjuiceisexpelledfromaneight-ouncechickenbreastcookedto°F:

这里就是一块g的鸡肉煮到60℃时所排出的水分：

Andheres°F:

这里是65℃

Itsmorethantwiceasmuch!Interestingly,Ifoundthattheamountofliquidachickenbreastlosesdoesnotrisesteadilyasthetemperatureincreases.Below°Forso,itlosesverylittle,buttheresabigbumprightaround–°F.Between°and°,theresagainasteadyincreaseinjuiceslost,followedbyanotherbigbumparoundthe°Fmark.Moreover,eventhoughchickenfatstartstomeltataround°F,itsnotuntilyouhitthatsecondbumpat°Fthatliquefiedfatreallystartsto







































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