如上所述,问题的一部分是火鸡中的明暗肉的不同性质导致达到肌肉蛋白凝固的不同速率。如果你煮得太久,胸肉就凝固了;如果你不长时间煮这种鸟,黑肉仍然坚韧和耐嚼。食品科学作家Harold McGee表示乳房的温度为155-160华氏度(与Roger Highfield指出的整体温度一致),但你想要腿部180度或以上(Highfield没有解决的区别) 。由于你最终希望乳房和腿部温度不同,问题是如何成功实现这一目标。 McGree提出了一种选择,通过使用冰袋来保持鸟的乳房在解冻时比腿部低约20度,这样当它们被放入烤箱时,腿会在烹饪过程中获得“热启动”。 Food Network的Good Eats的Alton Brown曾提出另一种方法来建立不同的加热速率,使用铝箔将热量从乳房反射回来,从而导致腿部加热比乳房更快。他目前在Food Network网站上的烤火鸡食谱不包括这一步,但如果您观看相关视频,则会显示使用铝箔所涉及的步骤。

英国利兹大学物理学Essay代写:土耳其物理

Part of the problem, as described above, is that the different nature of the light and dark meat in a turkey result in different rates to reach the coagulation of the muscle proteins. If you cook it too long, the breast meat has coagulated; if you don’t cook the bird long enough, the dark meat is still tough and chewy. Harold McGee, a food science writer, indicates aiming for 155–160 degrees Fahrenheit in the breast (which concurs with the overall temperature indicated by Roger Highfield), but you want 180 degrees or above in the leg (a distinction Highfield does not address). Since you ultimately want the breast and legs to be different temperatures, the question is how to successfully accomplish this. McGree presents one option, by using ice packs to keep the breast of the bird about 20 degrees lower than the legs while thawing, so that the legs get a “heat start” on the cooking process when they’re put in the oven. Alton Brown, of Food Network’s Good Eats, once presented another way to establish different heating rates, using aluminum foil to reflect heat away from the breast, thus resulting in the legs heating faster than the breast. His current roast turkey recipe on the Food Network website does not include this step, but if you watch the related videos, it shows the steps involved in using the aluminum foil.

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