sous-vide的牛肉，嫩得很均匀吧 sous-vide的西瓜 Thomas Keller最近小宇宙爆发哦，写了好几本书呢。我打算再收一本。就是本文开头的那本书 Under pressure. 有兴趣可以看看这个表格，来自于 A practical guide to sous-vide cooking The pasteurization times for beef, lamb and pork are listed in Table C.10. Table C.11 lists the pasteurization times for chicken and turkey. Temperature Time Temperature Time °F (°C) (Minutes) °F (°C) (Seconds) 130 (54.4) 112 min 146 (63.3) 169 sec 131 (55.0) 89 min 147 (63.9) 134 sec 132 (55.6) 71 min 148 (64.4) 107 sec 133 (56.1) 56 min 149 (65.0) 85 sec 134 (56.7) 45 min 150 (65.6) 67 sec 135 (57.2) 36 min 151 (66.1) 54 sec 136 (57.8) 28 min 152 (66.7) 43 sec 137 (58.4) 23 min 153 (67.2) 34 sec 138 (58.9) 18 min 154 (67.8) 27 sec 139 (59.5) 15 min 155 (68.3) 22 sec 140 (60.0) 12 min 156 (68.9) 17 sec 141 (60.6) 9 min 157 (69.4) 14 sec 142 (61.1) 8 min 158 (70.0) 0 sec 143 (61.7) 6 min 144 (62.2) 5 min 145 (62.8) 4 min Table C.10: Pasteurization times for beef, corned beef, lamb, pork and cured pork (Anon., 2005b, 3-401.11.B.2). Temperature Time Time Time Time Time Time °F (°C) 1% fat 3% fat 5% fat 7% fat 9% fat 12% fat 136 (57.8) 64 min 65.7 min 68.4 min 71.4 min 74.8 min 81.4 min 137 (58.3) 51.9 min 52.4 min 54.3 min 56.8 min 59.7 min 65.5 min 138 (58.9) 42.2 min 42.7 min 43.4 min 45.3 min 47.7 min 52.9 min 139 (59.4) 34.4 min 34.9 min 35.4 min 36.2 min 38.3 min 43 min 140 (60.0) 28.1 min 28.5 min 29 min 29.7 min 30.8 阅读全文>>