1. Beef 牛肉
1.1 Steak 牛排
Think tender cuts like rib eye New York strip,and sirloin.These time and temps arebased on a one-inch piece,but a skinnier steak will not overcook in the bath.Be careful when pre- and post-searing meat,however,as it's easy to overcook thin pieces when browning.
嫩肉，像肉眼排，纽约牛排和牛腰肉。这些时间跟温度是基于一片厚一英寸的肉，但是一块极瘦的肉排是不会煮过头的（in the bath这句直译是在浴室，我觉得怪怪的）要在预热跟后热的时候小心处理肉，因为薄的肉很容易在加热过程中被烧焦。
1.2 Roast 烤肉
We like to cook whole roasts-large tender cutsoften labeled under names like prime rib or rib roast-at a slightly highertemperature than steaks in order to achieve the optimal texture.
我们倾向于去用烤的来烹调大块的嫩肉，称之为烤牛排。我们会用比烹调肉排稍微高一点的温度，以求达到最佳口感。
1.3 Toughcuts 硬肉
Here’s where sous vide shines brightest-you’ll beblown away the first time you cook a cheaper cut like brisket or chuck for 16hours plus,converting it into something that tastes great.
在这里，真空低温烹调法就表现的很明显。你会觉得很震惊，在你第一次烹调一些廉价的胸肉或肩肉，竟然要花16个小时以上去使它们变美味.
1.1 Steak 牛排
Think tender cuts like rib eye New York strip,and sirloin.These time and temps arebased on a one-inch piece,but a skinnier steak will not overcook in the bath.Be careful when pre- and post-searing meat,however,as it's easy to overcook thin pieces when browning.
嫩肉，像肉眼排，纽约牛排和牛腰肉。这些时间跟温度是基于一片厚一英寸的肉，但是一块极瘦的肉排是不会煮过头的（in the bath这句直译是在浴室，我觉得怪怪的）要在预热跟后热的时候小心处理肉，因为薄的肉很容易在加热过程中被烧焦。
1.2 Roast 烤肉
We like to cook whole roasts-large tender cutsoften labeled under names like prime rib or rib roast-at a slightly highertemperature than steaks in order to achieve the optimal texture.
我们倾向于去用烤的来烹调大块的嫩肉，称之为烤牛排。我们会用比烹调肉排稍微高一点的温度，以求达到最佳口感。
1.3 Toughcuts 硬肉
Here’s where sous vide shines brightest-you’ll beblown away the first time you cook a cheaper cut like brisket or chuck for 16hours plus,converting it into something that tastes great.
在这里，真空低温烹调法就表现的很明显。你会觉得很震惊，在你第一次烹调一些廉价的胸肉或肩肉，竟然要花16个小时以上去使它们变美味.
