【板前の技術】全てのサラダチキンの中でこれが一番旨い自信がある

When you cut it, the meat juice comes out from the cross section like this, and it is quite moist and juicy. If you add virgin olive oil or lemon juice as you like, the result will change greatly depending on the technology of the same ingredient, so cooking is very interesting. Good morning! I'm Kousei, the owner of Shia's Recipe! Yes, today I would like to make the ultimate salad chicken. Knowing this recipe makes dieting fun, and even if you don't diet, it's so delicious that you want to eat it normally. Yes, let's make it right away! First of all, I would like to cook the chicken breast in two types of common failure patterns without any processing. Since I haven't processed anything, there are streaks, blood, excess oil, and drips. I'll just skin it first. First, I'd like to wrap it tightly and cook it in the microwave without making a hole to let the steam out. If you don't make a hole to let the steam out in the wrap, the wrap will be dented the moment it cools down, the ingredients will be crushed, and the umami will escape from the ingredients or the shape will change. By the way, the reason why the wrap is dented the moment you open the microwave is that when heated in the microwave, the water contained in the ingredients tries to evaporate and turns into water vapor. When water turns into water vapor, the volume swells by about 1700 times. When this water vapor tries to go out with the air, the wrap expands. At first glance, it looks like it's perfectly sealed because it's wrapped tightly, but in fact, the water vapor and air are slowly coming out of the gap. When the air in the container has come out to some extent, when the heating is finished and the microwave is turned on, the water vapor cooled by the outside turns into water and shrinks to about 1700 times, so the wrap is dented at this time. If you warm it up until it heats up in the center, the moisture and umami will come out like this. Next, warm it up while boiling until it heats up in the center. This one also lost its moisture and umami and shrunk considerably. Next, I would like to make salad chicken with the process of cooking chicken breast. First, I will peel the skin. The skin can be used for other dishes. There are fibers, blood, and excess oil, so I will clean it. In this way, turn the blade of the knife outward, insert the knife, cut the fiber, and then hold the fiber and use the blade of the knife to clean it while sweeping. If there is excess oil such as fibers, blood, or excess oil, it will remain in the mouth, smell, and taste will change, so clean it carefully. The thinner side is used for makanai and other dishes. By the way, 50 degrees washing works not only for meat, but also for fish and vegetables. After 30 seconds, cool the chicken in cold water immediately so that it does not overheat any more, and then wipe off the water around the chicken. The surface is now clean like this. Make a hole with a fork so that the taste can be absorbed easily. Unlike chicken breast, if you poke too much with a fork, it will be easily crushed, so be careful. If the freshness is good and you don't wash it at 50 degrees, wipe off the drip at this point. Sprinkle sugar on the chicken breast. Sugar has the property of easily dissolving in water and binding water and protein. The reason for sprinkling sugar on the chicken breast is that by sprinkling sugar on the chicken breast, the sugar enters the chicken breast and binds the protein and water, increasing the water absorption and making it more juicy. You may think, what? Sugar doesn't make it sweet? Don't worry, it doesn't taste like sugar at all. Moisture comes out of the chicken breast due to the penetration pressure, but you don't have to worry because the moisture is absorbed by brining to increase the water absorption. Next, I will use the technique of brining to make it more juicy while seasoning. Brining is a cooking method of soaking meat in brine solution and softening the meat to make it juicy. The brine of brine solution is English, but in Japanese it means salt water. So add salt and dissolve it thoroughly. The reason why chicken breast becomes soft and juicy by soaking in salt water is that when the meat is heated, the muscles are formed, shrunk, and the moisture is squeezed out. The muscles are mostly made of protein. Once this protein is formed, it cannot be returned to its original state of moisture. The protein of the muscles formed by heating is in the same state as this twisted muscle. In theory, in order to make chicken breast juicy, it is important to heat the protein as much as possible and to keep the moisture in advance so that the moisture can evaporate to some extent. By the way, have you ever heard of the word sashiseso in cooking? It is the order in which seasonings are added. The difference between sashiseso is sugar, shi is salt, su is vinegar, se is soy sauce, and so is miso. When the concentration of a liquid is different, it tends to move from a concentration that is high to a concentration that is low. At this time, the spreading speed is as fast as the concentration is high and as slow as the concentration is low. By the way, in the case of fried chicken, the coating is applied around the meat, so even if you don't sprinkle sugar on it before applying it to the brine liquid, the coating will coat it, so the hydration will increase. So even if you use the same brining, I think it would be interesting to adjust it according to the dish. Muscle fiber protein is nutrient-rich, muscle fiber protein is water-soluble, and compound protein is non-soluble. In other words, if you think more scientifically, you can make chicken breast even juicier by approaching a scientific approach to a nutrient-rich muscle fiber protein that has a hydrophobic function that tightens more than half of the muscle. Add kelp to brine solution. The white powder around the kelp is not dirt, but mannitol or mannitol, which is a flavoring ingredient. So it's a waste to wash it away, so use hard-tightened kitchen paper or a cloth to lightly wipe off the surface of the kelp. If you use large kelp, it will be easier to make broth by lightly cutting it with scissors. Next, add bonito flakes. To make a broth of kelp and bonito flakes, let it sit in the refrigerator for about 6 hours. If you don't have enough time to let it sit, the broth will not come out, and if you let it sit too long, the smell of kelp will come out too much, so check the size and taste and adjust the time well. By the way, the reason for adding kelp and bonito flakes is to transfer glutamine, which is a flavoring ingredient of kelp, and inosine, which is a flavoring ingredient of bonito flakes, to the chicken breast and season the kelp and bonito flakes. By mixing the flavors together like this, the flavor is doubled by the cleaning effect. Then, brine for 2 hours at room temperature. It is said that food poisoning is the easiest to increase the temperature range from 30 to 40 degrees, so if the water temperature is easy to rise, or if the temperature in the room cannot be managed, brine in the refrigerator. Next, I will make a sauce to soak the chicken breast. Wash and wipe the ginger. Cut off the protruding part and remove the dry part. When making grated ginger, you can prevent the dryness of the unused part or delay the pain by peeling only the used part. After that, you can grate it while holding the part with the skin, so it will be easier to work because it will not slip. Next, peel the garlic and process it. When peeling the garlic, you can easily peel it by holding the skin and pulling the garlic without cutting it completely to the bottom like this. After cutting it in half, there are garlic buds in the hole in the middle, so the garlic buds are easy to burn and have bitterness, so remove them in advance. Combine the seasonings. Fresh ginger and garlic smell better, but you can use tube. Put the seasoning in a heat-resistant sealed bag. The reason for working in a tupperware is that the refrigerator will not be dirty even if the liquid leaks and the bag will be stable, so it will be easier to work. After brining is finished, take it out and soak it in the sauce. You can see that it absorbs moisture and has a needle like this. Wipe off the excess water so that the seasoning does not leak and then soak it. Mix the sauce while rubbing it so that the seasoning is evenly absorbed. If you remove the air from the bag as much as possible so that the seasoning is evenly absorbed with a small amount of sauce, it will fall to the heat of the chicken and soak in the refrigerator for about 3 hours to half a day. but by taking it out of the refrigerator and returning it to room temperature 1 to 2 hours before cooking, you can finish a juicy salad chicken. Set the room temperature to 63 degrees for 1 hour. According to the regulations of the national health insurance agency, the center temperature of the chicken should be over 1 minute at 75 degrees, over 30 minutes at 63 degrees, or after cooking in the same way, so be careful enough to heat it. A common recipe for chicken breast is to boil it for a few minutes, then turn off the heat, cover it with a lid, and leave it for a few minutes to reproduce low-temperature cooking. Fix it with masking tape so that the bag does not flow with the water of the low-temperature cooker. When it's time, take the rough heat at room temperature and let it sit in the refrigerator for 6 hours to 1 day. When it's time, take it out. Now, I would like to compare the ones that have been cooked. The one that was cooked in the microwave without processing from the far right, the one that was cooked without processing in the middle, and the one that was processed on the far left. Despite the fact that the number of grams was almost the same at the time before comparison, the size is completely different. Moreover, the chicken that has been processed is large in size despite the thin part being cut. The one that was cooked in the microwave evaporates the water so much that the fibers come out like this. Before the center is cooked, the edge part is overcooked and it is quite dry like this. The next one was boiled in a pot, but after all, before the center is cooked, the surrounding water evaporates considerably and becomes dry. The edge is also dry and dry. Finally, it will be the processed chicken breast. The elasticity and moisture of the appearance are completely different. When cut, the meat juice comes out from the cross section like this and it is quite moist and juicy. Since the edges are also well processed, the moisture is well retained and the finish is delicious. If you compare it like this, the difference in moisture is very easy to understand. Then, just in case, I will taste it seriously. In the case of chicken, you have to feel it more seriously using your senses, so please don't mess around. I will cut it and serve it. It's already beautiful. The ultimate salad chicken is complete. It has a fresh, juicy, and flavorful finish. I think you will be really surprised when you eat it. It's delicious enough as it is, but if you add virgin olive oil or lemon juice as you like, you won't be able to stop your appetite anymore. Finally, it will be the difference in cross section. Even with the same ingredients, the results will change dramatically depending on the technology, so cooking is very interesting. Well, it looks delicious. ITADAKIMASU First of all, I will eat from the one that has not been processed in the microwave. The one warmed in this microwave is heated rapidly in the microwave, so the umami and moisture are removed and it is quite dry. However, since it has not been processed, the raw smell of the chicken remains. Next, I will eat the one that has not been processed in the pot. The one that has not been processed in the pot is less smelly than the one that has been cooked in the microwave. However, since it has not been processed, the raw smell of the chicken remains. Finally, I will eat the one that has been processed in the pot. ITADAKIMASU It's delicious! What is this? It's really delicious! No, no, no, it's a cross-section. I want everyone to compare the taste at once. The moment you eat the one that has been processed in the pot, you can tell the difference at once. The moment I took a bite, the juice of the meat spread in my mouth and I felt a lot of umami. At the same time, the flavor of lemon, bonito, and kelp came out of my nose at once. I feel an incredible sense of happiness. I will also eat the one with olive oil and lemon juice. It goes well with the chicken! The combination is very good. The combination of the flavor of olive oil, brown sugar, and the sourness of lemon juice is the best match. People who are going to diet from now on will definitely look forward to dieting. I will eat this salad chicken slowly later. It was really delicious today as well. Thank you for the food! How was the ultimate salad chicken? It is often said that the creativity is proportional to the distance traveled. If you look at various things on the journey, the input will increase, so I think it is a logic that new ideas will be easier to be born. This idea is also applied to cooking. If you eat a lot and walk a lot, it's not just a physical distance, it's a distance of thought. If you read a lot of books or watch YouTube and have a habit of touching new things, your creativity will be enriched and your ideas will be easier to come up with. The idea that comes to mind now is the accumulation of the input so far, so when you look at it, you may want to be aware of the distance traveled. If you like this video, please subscribe to the channel. Thank you for watching today!