白切鸡:
![Image and video hosting by TinyPic](http://i49.tinypic.com/33faump.jpg)
![Image and video hosting by TinyPic](http://i50.tinypic.com/16c2n9g.jpg)
![Image and video hosting by TinyPic](http://i47.tinypic.com/2hh3ktv.jpg)
前几日苏姐做了个白切鸡,西兄跟帖出了考题,求其成品鸡胸体温,大腿及内侧温度,今特试做,一则交作业,二则共分享,
黄毛鸡一只,冼净冲水半小时
![Image and video hosting by TinyPic](http://i50.tinypic.com/34qqtyc.jpg)
当时测量温度为摄氏16度
![Image and video hosting by TinyPic](http://i45.tinypic.com/30xhc2w.jpg)
大锅小烧开,入整鸡,烫10秒左右,提起马上冲凉水{整鸡外表皮}再烫、再沖,我这过程重复了三次,其目的是为了使其表皮脆爽弹牙,因为在外表冲凉过程中内里还是热的,当外表突冷,表皮会收缩再煮不易烂……
![Image and video hosting by TinyPic](http://i49.tinypic.com/20t5aop.jpg)
再入鸡至水开马上转小火20分钟,关火,这时鸡的胸腿温至75度华氏160度左右,再焖10分钟取出,这时鸡温整体达到85度,华氏184度,马上入冰水泡冲,至凉改刀即成,这时的鸡表皮爽脆,鸡肉刚断生,鸡骨略带粉红色……真赞!
![Image and video hosting by TinyPic](http://i50.tinypic.com/2rpr22b.jpg)
![Image and video hosting by TinyPic](http://i45.tinypic.com/s3ljd2.jpg)
以上是我的体会,非正宗求指教。
小情人大学快开学了,回校前,想吃我以前做过的“蛋黄鸭卷”呵呵,本人只能服从命令听指挥了……
周日一餐:
蕃茄排骨冬瓜汤;
![Image and video hosting by TinyPic](http://i46.tinypic.com/2nh2338.jpg)
蛋黄鸭卷:
![Image and video hosting by TinyPic](http://i45.tinypic.com/33u8y2g.jpg)
烤牛排;
![Image and video hosting by TinyPic](http://i49.tinypic.com/15nsny1.jpg)
![Image and video hosting by TinyPic](http://i46.tinypic.com/2jdibki.jpg)
最后的水果,哈密瓜
![Image and video hosting by TinyPic](http://i47.tinypic.com/awyujr.jpg)
最后祝大家开心每一天。