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为什么不能用微波炉翻热鸡肉

You Should Never Reheat Chicken In The Microwave. Here's Why

微波炉是一个现代科技的奇迹
The microwave oven is a modern technological miracle.
我们都对微波炉早已习以为常
We all take them for granted,
但是自从20世纪60和70年代微波炉开始普及
but since microwaves became affordable for the average household in the 1960s and’70s,
它们的受欢迎程度一直飙升
their popularity has soared
并且它们永远改变了
and they have forever changed
我们烹饪和翻热食物的方式
how we cook and reheat food.
“我知道你可能习惯了
“ I know you’re probably used to
在环礁湖上自己种蔬菜和捕鱼
growing your own vegetables and spearing fish on the lagoon,
但是在大陆这里 我们只要用微波炉加热它”
but here on the mainland, we just nuke it.”
尽管微波炉很强大
As great as they are, though,
它并不适用于所有食物
the microwave isn’t ideal for everything
尤其是翻热鸡肉
especially reheating chicken.
当然 这比用烤箱烘培更快更容易
Sure, it’s faster and easier than firing up the oven.
但是说到鸡肉
But when it comes to chicken,
我们值得对它花时间和精力
it’s worth making the time and effort
不仅是为了食物的风味和口感
not only for the flavor and texture of your food,
同时也为了食品安全
but for food safety as well.
美国疾病控制与预防中心估计
The Centers for Disease Control and Prevention estimates
在美国每年大约有4800万例食物中毒
that there are about 48 million cases of food poisoning in the United States each year,
导致大约128000人住院
resulting in about 128,000 hospitalizations
以及超过3000人的死亡
and more than 3,000 deaths.
沙门氏菌是这些食物中毒病例的原因之一
One of the leading causes of these food poisoning cases is salmonella,
仅这一项就导致了120万例的食物中毒
which alone causes 1.2 million cases of food poisoning.
那么你就会猜到
And you guessed it:
沙门氏菌只是生鸡肉中发现的几种危险细菌之一
salmonella is just one of several dangerous bacteria that can be found in raw chicken.
“Julia 你在干什么?
“What are you doing, Julia?
这些鸡柳条还没煮呢!
The chicken fingers aren’t even cooked!
你想喝沙士汽水还是什么的吗?”
You want us to get sarsaparilla or something?”
但那是生鸡肉
But that’s raw chicken.
那么 沙门氏菌和翻热的熟鸡肉有什么联系呢?
So what does salmonella have to do with reheating chicken that’s already been cooked?
一旦鸡肉煮到
Once chicken is cooked to
建议的内部温度华氏165度
the recommended internal temperature of 165 degrees Fahrenheit,
危险的细菌就会被消灭
dangerous bacteria is eliminated.
不过 在烹饪之后
After cooking, though,
鸡肉需要在两小时之内冷藏或冷冻
chicken needs to be refrigerated or frozen within two hours,
如果天气热的话 则需要在一小时之内
or one hour if it’s hot out.
如果超过了这段时间 细菌就会开始重新繁殖
Any longer than that and bacteria start to regrow and multiply.
“伙计 你一定受不了这个”
“Man, this must be killing you.”
“哦 什么?你在我桌上滴得到处都是的沙门氏菌吗?”
“Oh,what, the salmonella dripping all over my desk.”
当然 如果你把这鸡肉再加热到165华摄氏度
Of course, if you reheat the chicken to 165 degrees,
这会再次杀死细菌
it will kill the bacteria again.
但事实证明 微波炉在这方面做得很糟糕
But it turns out that microwave ovens are pretty bad at that.
世界健康组织表示
According to the World Health Organization,
微波不能很好地穿透大块的食物
microwaves don’t penetrate thick pieces of food very well,
这会导致加热不均
which can lead to uneven heating.
这意味着
This means that
即使你吃剩的鸡肉已经有一部分是滚烫的
even if part of your leftover chicken is now piping hot
但可能还有部分鸡肉
there may be portions of it
内部温度从没达到165华摄氏度
that never reached that internal temperature of 165
那么能导致食源性疾病的细菌
and bacteria that can cause foodborne illnesses
可能还在里面游荡
may still be hanging out.
微波的热量只能穿透食物的1到1-1/2英寸
The heat from a microwave can only penetrate 1 to 1-1/2 inches into food,
因此鸡块越大
so the larger the piece of chicken,
它就越需要依靠外表面传导加热
the more you have to rely on conduction heating from the outer surface
这就是一个坏主意!
It’s just a bad idea!
“我认为把一只鸡放进微波炉
“ I think putting a chicken in the microwave is,
就是最卫生的做法
like,the most sanitary thing to do.
而且 没有油脂中多余的卡路里!”
Plus, it doesn’t have all the extra calories form the grease!”
“(哔——)这太疯狂了!!”
“B—- is CRAZY!!”
但我们假设你并不担心这些
But let’s say you’re not worried about any of that,
或者你是一个常用微波炉转食物的微波炉爱好者
or that you’re a microwave aficionado who always rotates food,
用较低的功率和较长的时间烹制肉类
cooks meat on a lower power and for longer,
并用温度计来保证温度达标
and uses a thermometer to ensure a safe temperature.
不过 为了鸡肉的味道和口感
You still shouldn’t be reheating your chicken in the microwave
你仍然不应该用微波炉翻热鸡肉
for the sake of its flavor and texture.
博士后研究员Kyle Frischkorn解释道
Postdoctoral research scientist Dr. Kyle Frischkorn explains
翻热的剩菜往往会产生
that reheating leftovers often results in
他所说的“加热过的味道”-又被称作WOF
what he calls”Warmed-Over Flavor” – or WOF
但他与Serious Eats的团队合作
but he worked with the team at Serious Eats
看看他们是否能将鸡肉中的WOF降到最低
to see if they could minimize WOF inchicken.
他们发现不管采用何种翻热技术 WOF几乎是不可避免的
Well, they found that WOF is mostly unavoidable regardless of reheating technique,
当他分享自己对微波鸡肉的感受时 他直接写道
he did not mince words when sharing his feelings about microwaving chicken, writing:
“从测试的翻热方法部分来看
From the reheating-methods portion of the testing,
最明显的结果是微波对鸡肉有不好的影响
the clearest result was that microwaving does gross things to chicken
我们应该不惜一切代价避免这种情况”
and should be avoided at all costs.
让我们冒点风险 这么说吧
Let’s go out on a limb and say
你翻热剩菜不是为了吃这种像海绵一样而且散发恶臭的鸡肉
that spongy, funky chicken isn’t what you’re looking for when you reheat your leftovers.
你还有其它选择吗?
What other options do you have?
根据传统的烹饪方法来说
Conventional cooking wisdom says
你应该和它最初的烹饪方式一样翻热鸡肉
that you should reheat chicken the same way it was originally cooked.
这意味着你的烤鸡应该在烤箱里重新加热
This means your baked chicken dish should be reheated in the oven,
你的炒鸡块应该在平底锅里重新加热 等等
your sautéed chicken should be reheated in a pan, and so forth.
科学表明 这样不仅味道更好 也更安全
Science says not only will it taste better, it’ll be safer, too.
下次烹制鸡肉的时候 丢掉微波炉吧
When it comes to chicken, ditch the microwave.
你的健康和味蕾都将会感谢你的
Your health and tastebuds will thank you.
来看看我们最新的视频吧!
Check out one of our newest videos right here!
此外 更多关于你喜欢的食物的视频会不断推出
Plus, even more Mashed videos about your favorite foods are coming soon.
订阅我们的油管频道并且开启提醒
Subscribe to our YouTube channel and hit the bell.
你就不会错过任何有趣的视频了
So you don’t miss a single one.

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视频概述

虽然用微波炉翻热鸡肉很方便,但是会存在很多不健康的隐患

听录译者

收集自网络

翻译译者

cc.

审核员

审核员BZ

视频来源

https://www.youtube.com/watch?v=nDQnz3CBzsQ

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