ホワイトソースの作り方のコツ／シーフードグラタンを家庭で簡単に作る方法

ホワイトソースの作り方のコツ／シーフードグラタンを家庭で簡単に作る方法

… with ratio of 1 : 1 : 10. White sauce can be kept in a freezer. … otherwise white sauce gets brown. HOW TO MAKE GRATIN Today I’m going to make seafood gratin with crab and scallop. I’m going to prepare ingredients first. This is scallop. Split it with hands, so that you can enjoy the texture of it. For crab, you can find crab flakes such as from snow crab at supermarkets, so use them. Cut mushrooms. You can slice them like this. Or you can cut them into chunks. You can also add macaroni or onion if you like. But I’m going to keep it simple. Next, I’m going to make white sauce. Melt butter in a pot. Do this slowly with low heat otherwise butter gets burn. Add flour once butter melted. Stir it well with a wooden spatula. White sauce is usually made with butter, flour and milk with ratio of 1 : 1 : 10. I’ve put detailed amount in the description box below, so please check there. Still keep the heat low not to burn it, and keep stirring it well. Once flour and butter have blended well like this, add milk here. Make sure to add it little by little so that the sauce won’t be lumpy. When you add milk, the temperature goes down so turn the heat up just a little. Make sure to blend the milk with the sauce each time you add it. Once the sauce holds together like this, you can add next portion of milk. Repeat this. I used to make gratin with leftover of ingredients used at the restaurant I worked for, like squid and white-flesh fish. And people loved it so I wanted to share the recipe with you guys although I don’t usually put up videos about recipes of western food. When the sauce is becoming thinner, you can start adding bigger portion of milk and it won’t become lumpy. So, keep adjusting the portion of milk to add depending on the thickness of the sauce. White sauce can last for 2 weeks to a month if you keep it in a freezer. So, it will come in handy if you make a lot of it at a time and keep it in a freezer. Once the sauce has become as thin as this, add one or two pinches of salt to adjust the taste. I personally like adding consommé powder just a little to bring out the taste. You can also add grated cheese if you like. Once you are satisfied with the taste, turn off the stove. Next, I’m going to fry the ingredients. Put olive oil and then the ingredients. If you’re using macaroni, make sure to boil it beforehand and fry it together with other ingredients in this step. Season them with salt and pepper. Try not to burn the ingredients, otherwise white sauce gets brown when you add them to it later. Once they are cooked to some extent, put white wine here. Pour it in a circle motion once or twice. Keep frying them. Then, add rosemary. Turn off the stove. Add the sauce as much as you need to mix everything together. Turn on the stove and keep the heat low. Stir everything together. This is to warm the sauce again as it becomes solid when it cooled down, and also to blend everything together. Once all blended well, turn off the stove. Keep the rest of the sauce in a freezer so that you can use it another time. Now, you just need to put it in an oven-proof dish and bake it. Put it in a dish like this. If you feel it’s a bit too thick, you can add milk while cooking it on the stove again. So, adjust the thickness in that way. It depends on each person’s preference, but I like adding Parmesan cheese. You might like using melting cheese like Cheddar or Gouda. Add fried crispy onion, too. Lastly, put panko bread crumbs and put it in an oven. Bake it at 200 to 230 degrees Celsius until it browns. If you don’t have an oven, you can also bake it with a fish grill with upper burners. Now I’m putting this in an oven. I’ve baked it at 230 degrees for about 15 minutes. Once it’s browned like this, it’s finished. It looks tasty, doesn’t it? Thank you for watching! GRATIN LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前がグラタンの作り方をご紹介します。今回は、カニ・ホタテ・マッシュルームを用いて、簡単な調理方法を解説します。

■材料の目安
・バター　50g
・薄力粉　50g
・牛乳　500g
・塩　ひとつまみ
・コンソメ　ひとつまみ

■目次
0:00　グラタンの作り方
0:13　今回の材料（ホタテ・カニ・マッシュルーム）
1:19　ホワイトソース用のバターの溶かし方
1:36　ホワイトソースの材料の分量
2:03　ホワイトソースを作る際の火加減
2:15　ホワイトソースに牛乳を加えるタイミング
3:05　今回、グラタンを紹介した理由
3:35　ホワイトソースでダマを作らないコツ
3:49　ホワイトソースの保存方法・期間
3:59　ホワイトソースへの味付け
4:33　グラタンの具材の炒め方
4:52　グラタンの具材への下味のつけ方
5:35　具材とホワイトソースの合わせ方
6:22　グラタンの器への盛り付け方法
6:53　グラタンを焼く前の味付け
7:17　オーブンの温度と焼き方
7:57　グラタン（完成）

#グラタン #シーフードマカロニグラタン #蟹 #銀座渡利

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