今集用最簡單嘅慢煮牛扒去分享一次我點樣去計算一件牛扒要煮幾耐，會根據牛頓冷卻定律 (Newton's Law of Cooling),
呢個計算方式會用到積分 (Integration) 同少量物理解釋，有啲人可能會認為係痴L線，當然懂得嘅觀眾可能睇得好過癮，好想試下自己玩一次，點都好呢個計算方法可以應用係慢煮或者烤焗上面，道理相同。
注意：肌肉纖維較多嘅部位例如牛仔骨，牛腩呢啲位置雖然都可以計算得到時間，但係我哋都需要額外嘅時間去令到佢哋變腍。
理論分為4部分，歡迎跳過.
1.牛頓冷卻定律 (Newton's Law of Cooling Intro) 簡介
2:04-3:58
2. 數學引證 Derive Equation
3:59-6:17
3.實驗計算 Experimental Calcuation
6:18-10:36
4.懶人包圖解時間估算 Graphical Solution Of Time Estimation
10:37-12:23
This video is to share how I use a scientific way to estimate the time needed for a piece of meat to cook with sous vide. This theory can be applied to sous vide cooking, or in the oven.
Please be noted that for any tough parts such as short ribs or beef briskets, we will need more time to break down the connective tissue in order to archieve a tenderer texture.
The video has 4 theorectical parts. Please skip or choose the part you are interested.
