1.It's not enough to succceed at our goal 90 persent of the time. 它并不足够成功在我们的目标时间90分钟内。 2.give you the best yield from the best possible fish. 给你出产自最好的鱼的最佳产量。 3.Moreover,when you use a high-heat method such as roasting,the exterior of the meat gets very hot,past well-done,and inside you get what we call the bull's-eye effert—successive rings of well-done,medium-well,medium and rare. 3。此外,当你使用一个高热方法如烘焙,外部的肉变得很热,当全部熟透,并且在你得到我们所说的事物的关键一环依次是全熟的,七至八分熟，五分熟的和三分熟的。4.Again,sous vide is very forgiving—your window for taking it out of the heat is larger than with more familiar techniques because the food is cooked at the same temperature at which we want it to finish. 4。再一次,真空低温烹调法是容许(失误、错误等),对于从中比其他熟稔手法取出更大的热量,因为食物煮在同一温度时,我们希望它完成。 5.Medallions of Elysian Fields Farm Lamb Saddle. 精排来自福地农场的羊脊肉。 6.Removing the air ensures efficient heat transfer between the water and the food and,because oxygen encourages spoilage and freezer burn,it improves the shelf life of the food in the bag. 移除空气可确保水和食物之间的高效传热,因为氧气易滋生腐败和冻斑,故而它提高了袋装食物的保质期。 7.There are many different sizes of chamber packers,from big box-shaped countertop appliances 1 foot tall,1.5 feet wide,and 1 foot deep with a clear dome-like lid to stand-alone models on rollers.有许多不同大小的腔封隔器,来自大盒子形状 1英尺高,1.5英尺宽,1英尺深的厨房小电器 ，并有一个清晰的圆顶形盖到独立操作的样机在辊轴支架上。8.We use an all-purpose .003-inch-thick bag. 我们使用一个通用的。003英寸,厚袋9.whatever material you choose,it should be rated for use with food products and for use at boiling temperatures,100℃. 无论你选择那种材料,它应该是被用于食品并且使用是的沸点应该是100℃。10. The immersion circulator is attached to whatever sort of container or tank you're cooking the food in. 浸没循环器是可附属与任何类型的容器或你烹饪的食物的槽。 希望你满意O(∩_∩)O~
空空的小新
