家常系列:蒸雞(全雞)

家常系列:蒸雞(全雞)
 

即刻有人問,喂,係街買隻白切雞有咩分別?當然唔同,自己親手整比屋企人/朋友先夠誠意夠 warm 㗎嘛。

我自己就用電蒸爐低溫攝氏70度蒸,無電蒸爐嘅朋友就要細火。低溫好處係唔會令到雞肉鞋,同埋唔會因高溫,迫曬啲水份出嚟。唔夠一百度,大家一定好驚驚,會唔會殺唔到菌?仲要係雞添。就呢樣嘢,我都 research 過下嘅。

呢個 wiki 咁講,"Bacteria are typically killed at temperatures of around 68 °C (154 °F). Most harmful bacteria live on the surface of pieces of meat (assuming the meat has not been ground or shredded before cooking). As a result, for unprocessed steaks or chops of red meat it is usually safe merely to bring the surface temperature of the meat to this temperature and hold it there for a few minutes."

另外呢幾個 website 都好有趣:
http://www.cookingissues.com/index.html%3Fp=3913.html
http://www.extension.umn.edu/food/food-safety/preserving/safe-meals/slow-cooker-safety/
https://freshmealssolutions.com/index.php?option=com_k2&view=item&id=17:food-safety-with-low-temperature-cooking&Itemid=38

而是實上,平時出面燒味鋪啲雞你覺得又滑又多汁果啲 part 都係無被高溫破壞先會咁。好,anyway,開波啦喂!

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