真空烹饪时间和温度

一旦你对真空烹饪的时间和温度有了一些了解，你几乎可以烹饪任何东西。

嫩煮取决于肉片的鲜嫩程度。有些肉只需要加热，而有些则需要多煮几天，直到它们完全分解到可以享用的程度。

我根据自己的经历和其他人的报告，总结出了这些温柔的时刻。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坚韧程度。我曾经做过烤了18个小时的牛肉馅，结果它太嫩了，我也做过烤了36个小时仍然很硬的牛肉馅。

获得一致结果的最好方法是向你经常光顾的肉贩或鱼贩求助，这样你就能了解他们的肉是如何烹饪的。我给出的很多时间也是我个人的喜好，如果你喜欢做的时间长一点或短一点，请随你的喜好。

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烹饪技术是如何运作的或如何确定真空烹饪温度．

• 信息:用真空烹饪法烹饪牛排和其他嫩牛肉有两个主要好处。第一个好处是，真空烹调法每次都能烹饪出完美的牛排。另一个好处是可以把更硬，但更美味的牛排，如牛腩牛排，通过更长的烹饪时间变成非常嫩的牛排。之所以能做到这一点，是因为用真空烹饪法烹饪坚硬的牛肉可以让你分解和软化肉，而不用把它煮到五分熟以上并晾干。一旦牛肉的温度超过140华氏度，肉就开始变干，变得更淡，然而，它们也开始更快地变嫩，这就是为什么坚硬的烤和炖要在高温下做几个小时。使用真空烹饪法，你可以把肉保持在140华氏度以下，时间足够长，以使嫩化过程顺利进行。我经常用真空烹调的牛排作为许多普通牛排菜肴的基础，如法士达或牛排沙拉。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，然后继续食谱的其余部分。时间和温度指南美国食品和药物管理局规定，牛肉在130ºF温度下保持112分钟以上，或140ºF温度下保持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
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• 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，而不会损失大量的维生素和矿物质，而这些维生素和矿物质通常是通过焯水或蒸失去的。当液体加入到袋子中，水果也可以在较低的温度下烹饪时注入液体。真空低温烹饪法有助于保存水果和蔬菜中的营养成分，因为烹饪它们的温度不会超过细胞壁完全分解的温度。这可以使它们在不失去所有结构的情况下变嫩。这个袋子也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通过这种烹饪方法获益。值得尝试一下，看看你更喜欢哪一种。虽然时间和温度对水果和蔬菜的安全没有影响，但它们对它们的结构有独特的影响。蔬菜有两种成分使它们变脆，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真空烹饪法是用切得很硬的羊肉做出来的。真空低温烹饪法可以让你做一些传统方法无法完成的事情，比如把烤肉煮到三分熟，然后散架。之所以能做到这一点，是因为用真空烹饪法烹饪坚硬的羔羊肉可以让你分解和软化肉，而不用把它煮到五分熟以上并晾干。一旦羊肉的温度远远超过140华氏度，肉就开始变干，变得更淡，然而，它们也开始更快地变嫩，这就是为什么坚硬的烤和炖要在高温下做几个小时。使用真空烹饪法，你可以把肉保持在140华氏度以下，时间足够长，以使嫩化过程顺利进行。我经常用真空真空烹饪的羔羊作为许多普通的羔羊菜的基础，如羊腿、炖羊肉或咖喱羊肉。你也可以在任何你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。美国食品和药物管理局(FDA)规定，羊肉在130ºF温度下放置112分钟以上是安全的，或在140ºF温度下放置12分钟以上是安全的。这在真空低温烹饪法中很容易做到，这也是我们建议将大部分羊肉切成五分熟的主要原因，因为在这个温度下，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:用真空烹饪法烹饪猪肉有两个主要好处。首先，真空烹调法可以安全地将猪肉煮到五分熟。另一个好处是，通过更长的烹饪时间，可以使较硬的猪肉变嫩，而不会变干。之所以能做到这一点，是因为用真空烹饪法烹饪猪肉可以使猪肉分解和变嫩，而不用将其煮到五分熟以上并晾干。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，它们也会更快地开始变嫩，这就是为什么传统上要在高温下烤几个小时更硬的猪肉。使用真空烹饪法，你可以把肉保持在140华氏度以下，时间足够长，以使嫩化过程顺利进行。美国食品和药物管理局指出，猪肉在130ºF温度下保持112分钟以上是安全的，或140ºF温度下保持12分钟以上是安全的。这在真空烹饪法中很容易做到，这也是我们建议将猪肉切成五分熟的主要原因，因为在这个温度下猪肉最嫩。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摄氏度的温度可能更有吸引力。五分熟的猪肉是在130至139ºF之间烹饪的，我们建议在131ºF烹饪，以使你自己的温度比安全区域的底部有几度的变化，但请随意在这个范围内试验任何温度。 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:真空烹饪法的贝类非常鲜嫩，而且可以避免传统方法煮得过熟而产生的韧性。当加入传统的贝类菜肴如杂烩汤、沙拉或意大利面时，真空烹饪贝类是很好的选择。搭配橄榄油、柠檬汁或黄油食用也很不错。烹饪贝类的最佳温度各不相同。美国食品和药物管理局指出，贝类在135ºF温度下保持27分钟以上是安全的，或在140ºF温度下保持8.65分钟以上是安全的。这在真空烹饪法中很容易做到，但具体的使用温度会根据烹饪贝类的不同而不同。许多贝类最好在132华氏度下烹饪，然而，除非烹调超过45分钟，否则没有完全巴氏消毒，如果你的免疫系统较弱或贝类是寿司级的质量，就不应该食用。对于完全巴氏消毒的贝类，最好将它们烹饪到140ºF或更长时间。需要注意的是，这种方法不会杀死贝类体内的任何病毒，但这也是传统方法的一个问题。通常烹饪贝类的方法非常简单。 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:烹饪过度、无味、干燥的火鸡在家庭厨房中很常见。通过练习，可以用传统方法完美地烹饪火鸡，但完美和过度烹饪之间总是有一线之隔。使用真空低温烹饪法，火鸡总是嫩得均匀，而且非常湿润。与其他一些原料不同，真空烹饪法可以彻底改变原料，烹饪火鸡肉主要是一种方便和一致性的行为。我经常用真空烤火鸡做其他菜，如热烤火鸡三明治、火鸡肉片或冷切火鸡肉。当然，它是很好的素菜，加上一些用袋子里的液体做的肉汁。美国食品和药物管理局(FDA)规定，将火鸡放在136华氏度的温度下超过63分钟或140华氏度的温度下超过30分钟是安全的。这很容易用真空烹饪法做到，而用传统方法几乎不可能做到。然而，尽管可以在低于140华氏度的温度下烹饪火鸡，我们发现它的质地非常不同，吃起来是“生的”。为了避免这种情况，我们建议火鸡胸肉在147ºF的温度下煮1至4小时，腿或大腿在147ºF的温度下煮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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