05/10/2017
Something about sous vide that explains why pink meat isn't always raw and dangerous!
粉紅色 = 生 ?
近日看到報告，說香港雞隻有很多細菌, 建議大家 一定要煮熟一些。 魔廚一向採用低溫煮食， 而且有時雞肉都帶一點粉紅，那是不是很危險?
其實肉色呈粉红 = 生？ 這不一定。如要解釋, 可以用人類對溫度的適應能力來嘗試一下。
如果在20°C環境下，我們會感到很舒服，但如到33°C便會很熱,則開始辛苦，20分鐘可能沒有問題，2小時都可以支持到，但如再長時間，例如6小時，可能會中暑。如果溫度高達40°C，我們更可能2小時內就中暑，不出12小時身亡。如果90°C, 只要幾秒就身亡。細菌也一樣，一般 56°C，它們就開始死，而一達到73°C，甚至即死。為了令大家容易明白，衛生署就用73°C做標準, 而一般雞肉用56°C烹調時仍然會呈現粉紅色的，但大家不必認為一定是生的，其實最緊要是煮了多少時間，如果時間夠長, 用56°C煮雞一樣都可以殺掉細菌。
Is pink chicken meat raw?
There have been lots of reports recently about bacteria in chicken and that we should thoroughly cook chicken. So is pink chicken undercooked and raw?
Not really. To explan this we'll take human beings as an example. At 20C we are very comfortable, at 33C it gets very hot but we can bear for 20 minutes to 2 hours, but if we are at this temperature for over 6 hours we might get a heat stroke. At 40C we may get a heat stroke after 2 hours and die within 12 hours. At 90C, it will only take a few seconds to kill us. Bacteria are the same, they start dying at 56C and at around 73C they die instantly. To make the general public easier to understand, Health Departments have set the "preferred temperature" to 73C. However we can still cook chicken at lower temperatures say at 56C and kill bacteria and achieve pastereurization. We just need to sous vide the meat a longer time in the water bath!
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