The best temperature for 12 kinds of food to make them taste delicious

Every food tastes best at a specific temperature. Most European and American countries already have kitchen food thermometers that are used to accurately measure the optimal temperature of food, allowing you to cook the most delicious food. The temperature of food is closely related to its taste and nutrition.

Make tea

The best water temperature for brewing tea is 70℃-80℃. The tea brewed in this way will have good color, aroma and taste, and the nutrients contained in the tea leaves such as vitamin C, caffeine and tannic acid will not be destroyed. After brewing, the hot tea should be kept at 65℃.

Drinking water

The best temperature for drinking water and gargling water is 35℃-38℃, as this water temperature causes the least irritation to the mouth and teeth. Boiled water tastes most refreshing when it cools to 12℃-17℃.

Drink soup

Soups taste best at 60℃-65℃. At this time, the "real ingredients" and water in the soup can blend together, the seasoning can fully bring out its flavor, and the taste is better.

Boil milk

Milk should not be boiled at high temperature for a long time. Generally, at 60℃-70℃, it can achieve the purpose of sterilization and disinfection, and the taste is delicious. This is because the protein in milk will undergo significant changes when heated.

vegetable

From the perspective of preserving nutrients, cooking methods such as raw food, stir-frying, steaming, stewing, and microwaving are better. Relatively speaking, frying, boiling, grilling, and deep-frying are not suitable. Vegetables are easily destroyed when kept at 60℃-80℃. When making soup, the vegetables in the soup should not be blanched for too long to avoid further destruction of vitamin C. Vegetables are best eaten at 50℃-60℃, and have the best taste.

meat

Meat is most delicious and tender when the temperature is between 70℃ and 75℃. The whole poultry should reach 82°C so that the thickest meat is cooked through. Bacteria are most easily spread during the processing of minced meat, so it must be at least 71°C to be safe.

Honey

The best temperature for making honey water is 50℃-60℃. If you use boiling water to boil honey, it will not only change the sweet taste of the honey and make it sour, but also denature the enzymes in the honey.

Fried seafood

The temperature of fried seafood should be around 90℃ when it comes out of the pan, and the serving temperature should be 70℃. This way it is not too hot and the taste is the most delicious. When the oil temperature for frying seafood is too low, the uncooked seafood is unhygienic and can easily cause diarrhea, but when the temperature is too high, the protein contained in the seafood will coagulate, making it difficult to digest.

Eat watermelon

The best temperature for eating watermelon is 8℃-10℃. If the temperature is lower than this, you won’t be able to taste the real sweet and sandy taste and texture; if the temperature is higher than this, it will not only easily deteriorate, but also fail to quench your thirst.

cold drink

Cold drinks such as popsicles taste best between 0℃-6℃, while ice cream is most refreshing at 6℃; soda tastes comfortable and refreshing at 3℃-5℃; the best temperature for drinking fruit juice is 8℃-10℃. Although adding ice to juice is fashionable, it can easily irritate the stomach and intestines; heating it not only destroys the original taste, but also easily destroys the vitamin components in the juice.

Wine Tasting

The most suitable drinking temperature for red wine is around 18°C. Of course, the suitable drinking temperature will also change with the change of seasons. But the difference should be around 2°C. Beer is most refreshing and pleasant when consumed at 6℃-8℃ in the summer, and most mellow at 10℃-12℃ in the winter.

Add MSG

Generally, it should be added when the dish is almost cooked or just out of the pot, because the temperature of the dish is around 70℃-90℃, which is the best temperature for MSG to dissolve and the flavor is the strongest. On the contrary, when the temperature exceeds 120℃, the sodium glutamate in MSG will be carbonized, which will not only lose its umami taste but also have certain toxicity.