ΜΟΡΙΑΚΗ ΚΟΥΖΙΝΑ ΜΑΘΗΜΑΤΑ ΕΠΙΣΤΗΜΗΣ ΤΗΣ ΜΑΓΕΙΡΙΚΗΣ ΑΠΟ ΤΟ HARVARD ''EGGS ''. ΠΩΣ ΒΡΑΖΟΥΜΕ ΤΑ ΑΥΓΑ

ΘΕΡΜΟΤΗΤΑ ΚΑΙ ΘΕΡΜΟΚΡΑΣΙΑ

1. ''..And in fact, most people have difficulty understanding what the
2. benefits are of low temperature, because you're thinking of time
3. usually as your primary thing, not temperature.
4. And what you really realize is that if you can control temperature extremely
5. accurately, that temperature is an incredibly important variable, and
6. that accurate control of it can do amazing things.
7. And a very good demonstration of that is eggs, because eggs almost can act
8. like a thermometer.
9. And in a very small window of temperatures between 57 Celsius and 70
10. Celsius, that 13-degree window, almost all of egg cookery is encompassed in
11. those 13 degrees.
12. Just to show you kind of what is accomplished with accuracy.
13. So 57 degrees Celsius, which is our first egg here.
14. 57 is about the same temperature as a medium rare steak.
15. It's 135 in Fahrenheit.
16. In an egg, it's completely raw.
17. it's completely pasteurized, meaning you've killed any salmonella in it.
18. Maybe a little bit thickened on the white, but it's completely raw.
19. However, if you cook an egg at 57 Celsius for enough time--
20. I usually cook it for an hour--''

THE THEORY