No, ne krivim jih. Just show them this next time
Vprašanje 1: Kaj je Sous Vide? What's so great about low-temperature cooking?
Strictly speaking, the main tool for low-temperature cooking is the fertilizer machine which can precisely control the temperature of the water bath. In vakuumski stroj ali vakuumska vrečka ni nujno orodje, saj lahko na druge načine dosežejo toplotno odporno vrečko.
V omrežju mnogi uporabljajo električni štedilnik, da zamenjajo članek o poučevanju maščob, vendar morajo razjasniti več stvari. Shufei Machine ima vlogo nadzora temperature, da se odzove na različne prehrambene materiale, ki jih uporabljajo različne temperature. If the use of rice cooker insulation function to do Shu Fei law, will face the dilemma of unable to adjust the temperature, so can only cook one kind of food, and different models, brands of rice cooker, temperature is not the same, implementation bo omejeno.
In general, the standard for cooked food is 100 °C, and 100 °C inside and outside. As a matter of fact, there are many traditional Chinese dishes, which do not necessarily reach the "traditional level of cooked food" . Na primer: pijani piščanec v proizvodnji, da bi ohranili najboljši okus, je večina prakse kuhanje mehurčkov v vreli vodi, kuhano meso pod nekaj minutami izven ognja, uporaba preostale toplote počasi pusti, da notranja dozori, tako da Meso v bližini kosti je običajno malo roza. In addition, the japanese-style pork chop, which is often eaten, is first fried at low temperature and then deep-fried at high temperature. The remaining temperature enables the pork to reach 8-minute cooked, in order to present the effect of soft and juicy inside the crisp. nizkotemperaturno kuhanje uporablja dolgotrajno nizkotemperaturno segrevanje za sterilizacijo hrane, doseganje varnega in praktičnega območja, tudi če ne doseže 100 °C, je lahko varno za uživanje.
Low-temperature cooking is a great way to plan a batch of foods, cooking 5 steaks at a time and eating them slowly is a great way to save time. Of course, the steak must be hot to eat delicious, so the method of reheating is very important, if you use 56 °c fat good steak, put it in cold storage, before serving, take the steak from the refrigerator and put it in 50 °C hot water (you can heat it with a fat-relieving machine) . Ko se ne počuti hladno, pripravite vročo ponev. Then fry the steak on both sides until it is colored and fragrant and ready to eat.
In terms of fat-comfort properties, it's perfect for meat! Especially very thick or tendon more parts, with a long time constant temperature heating, you can easily tame the hard parts. Poleg tega so druge sestavine na osnovi beljakovin, kot so omake na osnovi jajc (jajčna krema, francoska marinara) in sladice (puding, soufflé), prav tako dobri kandidati za udobje maščobe, prihranek časa lahko zmanjša tudi stopnje napak, in druga živila ali recepti, ki potrebujejo to be simmered for long periods of time can also be cooked at low temperatures.
Čas objave: 18. oktober 2021