I ka honua o ka kuke ʻana i ka lapalapa ahi, ʻo kahi mea kaua i mālama pono ʻia ke kī. ʻO nā ʻīpi paʻa no ka hoʻololi ʻana i ka meaʻai, kahi pulupulu hoʻomaʻemaʻe no ka hoʻomaʻemaʻe ʻana i nā pahu, a me kahi pūʻulu spatula hoʻomoʻa no nā hana maʻalahi. Eia nō naʻe, ʻaʻole ʻike ʻia kekahi mea hana akā ʻo ia ka mea koʻikoʻi loa no ka loaʻa ʻana o nā hopena maikaʻi a maikaʻi hoʻi: ka thermometer grill backyard.

He mea koʻikoʻi kēia mea hana maʻalahi i ka hōʻoia ʻana i ka palekana a me ka maikaʻi o kāu mau mea i hana ʻia. E ʻimi kākou i ka ʻepekema ma hope o ka ʻai ʻana a e ʻimi i ke kumu i lilo ai ka thermometer ʻiʻo i kou hoaaloha maikaʻi loa i ka wā e pili ana i ka ʻai ʻana ma hope.

 

The Science of the Sear: Understanding Maillard Reaction and Internal Temperature

Aia ka manaʻo o ka grilling i kahi hanana ʻepekema i kapa ʻia ʻo Maillard reaction. Hana ʻia kēia ʻano paʻakikī o nā hopena kemika i ka wā e hui pū ai nā protein a me nā kō i loko o ka meaʻai me ka wela, e hana ana i ke ʻano o ka sear brown a me nā mea ʻono maikaʻi a mākou e hui pū ai me nā ʻiʻo i kālua ʻia. Loaʻa ka hopena Maillard ma nā mahana ma mua o 300°F (149°C) [1].

Eia naʻe, ʻo ka pane ʻo Maillard he ʻāpana wale nō o ka puʻupuʻu grilling. ʻOiai ʻo ka loaʻa ʻana o kahi sear nani he nani ia, ʻo ka hoʻāʻo maoli o kahi griller akamai aia i ka hoʻomaopopo ʻana i ka wela o loko o ka ʻiʻo. Hoʻopili pololei kēia mahana i ke ʻano, juiciness, a ʻo ka mea nui loa, ka palekana o kāu meaʻai.

ʻO ke koʻikoʻi o ka wela o loko: ke kaulike ʻana i ka palekana a me ka hana

Hiki i ka ʻiʻo ʻaʻa ʻole ke hoʻopaʻa i nā hua bacteria ʻino e hiki ke alakaʻi i ka maʻi lawe ʻia mai ka meaʻai. Hoʻopuka ka USDA i nā wela liʻiliʻi liʻiliʻi o loko no nā ʻano ʻiʻo like ʻole [2]. Hōʻike kēia mau mahana i kahi e luku ʻia ai nā maʻi bacteria. No ka laʻana, ʻo 160°F (71°C) ka mahana wela liʻiliʻi loa o loko no ka pipi lepo, ʻoiai ʻo nā ʻoki pipi holoʻokoʻa, e like me nā steaks a me nā ʻōpala, hiki ke kuke ʻia i nā pae like ʻole e like me kāu makemake [2].

Akā ʻaʻole pili ka mahana i ka palekana. I ka kuke ʻana o ka ʻiʻo, hoʻomaka nā protein ʻiʻo e denature (hoʻololi i ke ʻano) i nā wela kikoʻī. ʻO kahi haʻawina 2005 i paʻi ʻia ma ka Journal of Food Science e wehewehe i kēia kaʻina hana, e hōʻike ana i ka hopena o ka denaturation protein i ka ʻiʻo o ka ʻiʻo a me ka palupalu [3]. No ka laʻana, ʻoi aku ka palupalu a me ka momona o kahi steak laʻa i hoʻomoʻa ʻia i kahi wela kūloko haʻahaʻa e hoʻohālikelike ʻia me kahi steak maikaʻi i kuke ʻia i kahi wela kiʻekiʻe.

ʻO ke akamai o ka pololei: Pehea e hoʻokiʻekiʻe ai ka thermometer i kāu pāʻani grilling

No laila, pehea ka abackyard grillUa komo ka thermometer i keia hoohalike? ʻO ka ana wela o ka ʻiʻo kāu mea huna no ka hoʻomaʻamaʻa maikaʻi ʻana e:

E hōʻoia i ka hoʻohana palekana

Loaʻa i ka Hana Pono

Kaʻalo ʻana i ka ʻiʻo maloʻo, hoʻomoʻa ʻia

Me ka ʻike o ka ʻepekema ma hope o ka ʻai ʻana a me ka mana o kahi thermometer ʻiʻo ma kou lima, ua hele maikaʻi ʻoe i ke ala e lilo ai i poʻokela hoʻomaʻamaʻa backyard. E puhi i ka ʻai, e ʻapo i ke akamai o ka kuke ʻana i ka lapalapa ahi, a hana i nā meaʻai ʻono, palekana, a hoihoi hoʻi no ʻoe iho a me kāu poʻe aloha.

E hoʻokomo i loko o kahi ana wela o ka ʻiʻo i kūpono i kāu ʻano ʻai a me kāu kālā. E hoʻomanaʻo, hiki i kahi ʻike ʻepekema liʻiliʻi a me nā mea hana pono ke hoʻonui nui i kāubackyard grillʻike!

E ʻoluʻolu e kelepona mai iā mākou maEmail: anna@xalonn.com or Kelepona: +86 18092114467inā he nīnau kāu, a e kipa mai iā mākou i kēlā me kēia manawa.