【板前２０年の技】メンチカツはある工夫をすれば肉汁１００倍になる

The 100 times meat juice menchi-katsu is complete. I'll cut it with a chopstick. Isn't this meat juice crazy with menchi-katsu? The overflowing of this meat juice is crazy, isn't it? Good morning! I'm Kosei, a.k.a. Shiasenigiru. Yes, today I would like to make 100 times meat juice menchi-katsu. I don't think there was any, and the meat juice is overflowing. Yes, let's make it right away. First, peel the onion skin. If you hold the knife for a long time when you cut the core, there is a risk of injuring your hand by piercing the onion, so hold the knife short and cut the core so that it becomes saline. After that, I will peel the skin while hooking it on the knife. When cutting rounded ingredients, if you float the palm of your left hand in the air, it may become unstable and injure you, so put the palm of your left hand on the cutting board and stabilize the ingredients before cutting. The skin of the head has a boundary that is dry, so I will cut off this part. I will chop the onion. I will make a cut while floating the blade of the knife a little. By doing so, you can cut it together without breaking it apart. If you make a cut, put it sideways, and by making a vertical cut, you can easily chop it. After that, hold the knife with your left hand and cut it finely. You can't cut the blade even if you drop it straight down. You can cut it for the first time by pushing or lowering it. So if you drop it straight down, the fibers will be crushed, water will come out, and the ingredients will be easily damaged, so basically you use the blade for a long time to cut it, but if you chop it and fry the onion until it is sweet, the moisture in the onion will be released, and the umami and sweetness will be condensed, so on the contrary, drop it straight down and cut it to crush the fibers. By cutting it to roughly the same size, the way the fire enters will be uniform. After adding the salad oil, fry the onion over medium to high heat until it is lightly browned, and then condense the sweetness and umami. Flatten the onion so that the moisture evaporates easily, leave it for a while, and when it is lightly browned, mix it evenly and flatten it again. Even if it is browned, I want to keep the texture of the onion, so this is fine. When it is lightly browned, take it out on a bat, flatten it so that it cools easily, and leave it at room temperature until the rough heat is removed. If you put it in a place where the tongue is open like this, you can cool it down quickly. After the rough heat is removed, wrap it and cool it in the refrigerator. I will make butter liquid. Butter liquid means fried batter in English. Since it is condensed by adding flour, it is thicker and more tightly coated than ordinary breadcrumbs, so it locks in more meat juice and has a crispy texture. Conversely, if you use butter liquid for a dish that you have to serve after cutting tonkatsu, the batter becomes too crispy when cutting, the batter breaks, and the cross section does not become beautiful, so in that case, you can usually dip it in breadcrumbs. Wheat flour contains gluten and protein called gluten. Gluten is elastic and has a hard-to-stretch property, and gluten is weak in elasticity but has an easy-to-stretch property. If you add water to wheat flour and knead it, what comes together is this gluten and gluten. By combining two water and protein, it forms a protein called gluten. Gluten has two properties of glutenin and glutenin, so it is elastic and sticky. If you want to get a crispy texture, but if you produce gluten, it will have a fluffy texture and you will not be able to make it well. Gluten has the property of being produced when the temperature rises, so if you take the egg and milk out of the refrigerator, you can make it right away. If you mix it well enough to get rid of the lumps, gluten will be produced, so mix the egg and milk in advance, make it easy to mix, and then add wheat flour and mix it quickly. On the contrary, when making pizza, you can knead it well. By the way, the amount of gluten content is more in the order of strong flour, medium flour, and flour, so I use flour with less content. This amount of lumps will give you a crispy texture. By using wheat flour instead of bread flour, you can trap a lot of meat juice in the minced meat. I crush the wheat flour in advance with a mixer. Wheat flour absorbs 1.5 to 2 times more water than bread flour, so it has the effect of preventing meat juice from escaping. By the way, the role of wheat flour is to adjust the hardness of the hamburger and trap meat juice. By mixing wheat flour and milk in advance, the wheat flour absorbs moisture and becomes a fluffy texture, and it becomes easier to mix with minced meat later. The role of milk is to adjust the hardness of the hamburger and eliminate the smell of meat. Prepare a bowl hit by ice. If the ice is stacked in two steps, the ball will not be stable, so put it in one step and put the ball on top. Minced meat has excess drips, so wipe it off with kitchen paper before kneading to remove the smell. This time, I wanted to make it more juicy, so I added a lot of fat-containing pork. By adding ice to the bowl and kneading while cooling, you can prevent the temperature of minced meat from rising at hand temperature, reduce the risk of food poisoning, and it will be easier to form as the oil cools and hardens. By adding salt first and kneading, the minced meat will stick together more, and it will be less likely to crack when grilled, and the protein contained in the minced meat will be formed, making minced meat harder to escape. There is no order before kneading, but if you add salt and knead, it will stick together and become one. Next, add seasonings and ingredients and mix. I will add nutmeg to remove the smell of minced meat and season it. I will also add stir-fried onions. After breaking the egg in another container, check if it contains shell or blood, and you can avoid the risk of shell and blood. Add the mixture of tofu and milk and mix well. By adding beef stock, the minced meat will be more meaty. The temperature of the beef stock is 40 to 50 degrees, so melt it lightly in the microwave once and then mix quickly. If you mix it slowly when mixing beef stock, the temperature of the beef stock is about 40 degrees, so it will cool immediately, the oil will solidify, and it will become lumpy. Then, when you are frying minced meat, the lumpy beef stock melts, and there are holes in the minced meat, and the beef stock will run away and become lumpy, so be careful. By putting a wrap on the bat, it will be easier to remove the seeds and it will be easier to wash. By applying oil to your hands and forming them, it will be difficult for the seeds to stick to your hands, and you can shape the surface smoothly. I will make one with 100g. If the size of one is too small, the beef stock will run away, so be careful. If you form it as it is, air will enter the seeds, and if you raise the minced meat while the air is in, the holes in the air will burst due to heat expansion, and there is a possibility that the holes will open in the minced meat, so I will deflate it before shaping it. It will be an image of deflating with a reaction thrown in your hand like this. When you get used to it, deflate it rhythmically like this. It's okay to do it slowly while you're not used to it, and there is a possibility that you will drop it, so I think it's a good idea to deflate it on a bat or ball. If you deflate it and it doesn't feel bumpy, shape it into a towel shape. If you shape it too thinly, the area of ​​the oil will increase when you fry it, and the beef stock will run away, so shape it while leaving some thickness. By smoothing the surface of the seeds, you can prevent cracks. When the seeds are easy to stick to your hands, apply oil to your hands again and shape them. By doing the same work at once like this, you can work efficiently. If there is a little meat left over, divide it evenly. This is the biggest point of this video. This is the most important point to make the meat juice overflow. In the case of hamburgers, it is said that you should cool the hamburger in the refrigerator before grilling it on the street, but by the way, I used to do it that way. But if you think about it, if you grill it while the seeds are cold, a lot of meat juice will escape and it will be easier to dry during the time until the center is cooked. It is the same reason as returning the steak to room temperature before grilling it. By the way, if you make a hamburger with a lot of meat juice, when you put the chopsticks in, the meat juice will overflow and it will not dry out. When you bite it, you may be asked if it is better to have meat juice, but for example, it is not good to tear the skin with chopsticks and let the soup come out, and if you bite it when you eat it, it is impossible to let the soup come out. If you break it with chopsticks and there is no meat juice, you can't get much out of it even if you bite it. In the first place, meat juice is composed of water and oil. If you overcook it, the water will evaporate, and if you use less fat meat, the meat juice will not come out. So I return the seeds to room temperature before grilling. By the way, in the Japanese Pharmaceutical Act of the Ministry of Health and Welfare, the room temperature is 15 to 25 degrees, and the room temperature is 1 to 30 degrees, but the room temperature and room temperature in cooking are basically the same, so I think it's okay to keep it at 15 to 25 degrees. However, if the room temperature exceeds 30 degrees in the summer, and if you leave the seeds at room temperature for a long time, food poisoning bacteria tend to proliferate around 30 to 40 degrees, so you need to be careful. If it seems to exceed 25 degrees when forming, there is a possibility that the seeds will come off, so in that case, put it in the refrigerator for 5 to 10 minutes and lightly cool and harden the surface. If you raise the seeds of Menchikatsu from 20 to 23 degrees, the meat juice will overflow unbelievably. Use raw panko to marinate the panko. Raw panko leaves moisture and dries it, so it has a crispy texture, sweetness, volume, and looks good. Loosen the panko before using it. Butter liquid is separated while it is in the refrigerator, so mix it lightly before using it. The seeds will deform a little due to gravity, so shape it again and put it in the butter liquid. If you remove the marinated liquid, the texture will be worse if the batter is thick, so remove the excess liquid. When marinating panko, if your hands are covered with liquid, it will stick to the panko and become a lump, so wash your hands and wipe them before marinating panko. Cover the seeds with panko, lightly press down and marinate firmly. If you press down too hard, the panko will be crushed too much, so be aware of the feeling of pressing down. Look at the whole while shaping like this and make sure there are no lumps. It's good to be able to marinate panko with a feeling that the panko is sticking out without lumps like this. If it takes time to marinate panko, the seeds will be diluted and the difficulty of marinating panko will increase, so quickly marinate panko or cool it in the refrigerator and adjust it well. If you roll it on your hand like this, the excess liquid will fall off easily. Set the oil temperature to 130 to 135 degrees. If the oil is low, place the net sold at a 100-yen shop below so that the adhesive surface does not burn. If the amount of deep-fried oil is small, the oil temperature will drop sharply when you put in the minced meat cutlet, so adjust it while putting it in when it reaches 140 degrees. Since it is transformed by gravity again, we will shape it. By the way, if you don't fry it immediately after marinating panko, the panko will absorb moisture and become sticky, so be careful as the texture may change. If you put it in as it is, it will pop and the oil will jump out, so gently put it in the oil using a skewer or a large spoon. Fry for 7 minutes at a low temperature of 130 to 135 degrees. If you put it in the oil and touch the panko right away, the batter will come off, so after 1 to 2 minutes, touch it after the batter has hardened. If you try to fry a large panko at a high temperature at once, when the fire enters the center of the minced meat, the surrounding moisture evaporates too much and the panko becomes dry and crispy, so first cook it at a low temperature until about 70%, take out the panko from the oil once, and cook it until about 90% at a low temperature, and finally cook it at a high temperature perfectly, and you can finish it with a crispy and juicy panko. In other words, it means frying the panko twice. First, take out the panko from the oil. Leave it at room temperature for about 5 minutes until the oil warms up as it is, and cook it at a low temperature. Frying panko will cause oil dirt, so remove it. Next, raise the temperature from 165 to 170 degrees. I took out the fried panko earlier, but since the net is rough, fine panko remains in the oil. In particular, if you use panko with a high sugar content, the remaining panko in the oil will burn like this immediately. And again, I'm trying to scoop it with a net that has a rough net, but I can't scoop it. Even if you use a net that has a small net, you can't scoop it well. You can devise it with kitchen paper, but you can't get it right. However, using kitchen paper to scrub the back is troublesome, and it takes time and more washing, so I don't want to do it. And in the end, even if you know that the fried food will burn, you will forcibly fry the fried food. Have you ever had this experience? If it's going to be like this, it's a new oil, but isn't it squeaky? Don't worry. I will solve everything this time. You don't need a special tool. Use anything you have at home I will clean the oil in an instant. The remaining white rice will solve this oily state of hell. It's okay to leave it in oil from 130 to 140 degrees, so add as much white rice as possible and mix it up. Then, the adhesive of the white rice will stick to the fried food and you can remove it cleanly. Scrape the edge and bottom of the pot while rubbing the rice to entangle the fried food. When the fried food is gone from the oil, take out the rice and the oil cleaning is complete. The oil before frying has become beautiful. It is beautiful because it shines in a golden color. It feels really good to see beautiful oil. If the fried food is not so dirty, you can put it in a colander, wash the rice, drain the oil, and then use it without boiling the rice water or risotto. When it reaches a temperature of 165 to 170 degrees, fry for 1 minute. The second time is to make it look delicious and crispy. To check if the fried food is cooked, insert a skewer to the center of the fried food, wait for about 3 seconds, pull it out, put it on your lower lip, and if it's pretty hot, it's cooked. I think it's scary if you're not used to this method, so you can touch the skewer with your hand and check it. In order to make the food poisonous, if the center temperature is over 75 degrees for more than 1 minute, or if it is more than the same temperature, it will be completed. It is difficult to explain how to start a fire by feeling, but insert a skewer to the center for about 3 seconds, put it on your lower lip, and if it's hot, it's okay, or insert a skewer and if the meat is transparent, it's okay, but the feeling varies depending on the person, so it's just a reference level. The meat juice 100 times menchi-katsu is complete. I'll break it with chopsticks. Isn't this meat juice crazy with menchi-katsu? It's just a waterfall of meat juice. This is exactly what crispy and juicy is. You can see that the meat juice is overflowing from the surface. By the way, even if you break it in half, the meat juice will still come out. I'm hungry. Just in case, I'll taste it seriously. I have to sharpen my sense of taste, so please don't mess with me. For some reason, the first one didn't pick up the sound. I'm sorry. Itadakimasu. This overflowing meat juice is crazy, isn't it? The meat juice overflows in 100 shots. It's overflowing with just the scent. It's so delicious that I want to eat it all the time. Air Uma and Air Mecha Rinko are delicious, aren't they? On the contrary, this is rare and valuable. No, no, no, no. I don't need it anymore. Go shopping now in seconds and make it in seconds. It's so delicious that I can't believe it anymore. I'm not saying anything bad. Seikunitsu shops that sell Tento all over the country... Please put it in the shop with this recipe. You'll be surprised to call out the reputation to the reputation and line up. No, no, no. I'm serious. It's really delicious. No doubt, this is the best menchi-katsu I've ever eaten. The moment I ate it, the moment it was crispy, the meat juice spread in my mouth, and the umami flowed. It's so delicious that my brain panics. It's like a bomb of umami and meat juice. All the umami and meat juice are condensed here, and the moment you bite it, it explodes in your mouth. I'll say it over and over again. Please try to make it the same way. I'm sure you'll be impressed and excited. It was so delicious. Thank you for the ingredients. Thank you for the meal. So, how was the 100 times meat juice menchi-katsu? I think the key to improving things is to always aim for a step above where you are now. It's not a two-step or a three-step jump, it's a step above where you are now. If you have too high a goal, it's easier to give up if you can't do it yourself. On the contrary, even if your goal is too low, you'll stop because it's not fun. If the game Mario is too easy, you'll get tired of it and it won't be fun. Even if it's too difficult, you can't move forward at all, and you'll stop because it's not fun. Instead of meeting other people's goals, I want to always look at my current position, set appropriate goals, and have fun and challenge myself. If you like this video, please subscribe to the channel. Thank you for watching today.