As a culinary expert with a deep understanding of food science and gastronomy, I'm here to provide you with an insightful answer regarding the temperature of "Nappe". However, it seems there might be a bit of confusion regarding the term "Nappe". In the culinary world, "Nappe" is not a recognized term for a specific temperature or cooking process. It might be a term from a different context or possibly a typo. If you're referring to a cooking technique or a specific type of cream, it would be beneficial to have more context to provide an accurate response.

For instance, if you're asking about the temperature for making a type of cream, such as a pastry cream or a whipped cream, the temperature can vary significantly depending on the method and the desired outcome. For example, when making a pastry cream, you might cook the milk to a certain temperature before adding it to the egg yolks. In contrast, for whipped cream, you wouldn't cook the cream at all but rather whip it cold to incorporate air and create a light, fluffy texture.

The reference you provided, "Cooking temperature should be between 70 --C (156 --F) and 85 --C (185 --F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture," seems to refer to a custard or a similar cream-based sauce where egg yolks are cooked with milk or cream. This process, known as tempering, is crucial to create a smooth and thickened cream without curdling the eggs. The temperature range given is a safe zone to cook the yolks gently, ensuring they thicken the cream without scrambling.

If you're referring to a different culinary process or have a specific recipe in mind, please provide more details, and I'd be happy to give a more precise answer. It's essential to have the correct context to ensure the information provided is both accurate and useful.

Now, let's proceed with the translation of the provided information into Chinese.

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Cooking temperature should be between 70 --C (156 --F) and 85 --C (185 --F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture.read more >>