唐揚げ

唐揚げ

Hello everyone, I’m Tassin Shima, and today I’d like to make fried chicken. There are many ways to make fried chicken, so I’ve been trying out many different ways to make it, but I’d like to show you the way I’ve been making it lately . Now, let’s talk about chicken. Today I’m going to make it with chicken thighs.You can use breast meat, and I eat quite a lot, so I’ll make 4 pieces for 4-5 people, but you can make as many as you like.First , I ‘ll start with the chicken.Chicken has drippings, so as usual , remove the moisture with kitchen paper.Then , cut the chicken.First , spread out the skin. If you’re concerned about oil, excess skin, or streaks, leave them here to make them softer.For me…too much… let’s save some of the oil.Cut the skin so that it doesn’t get too small.Also , if you’re concerned about these streaks, remove them.I remove about this amount or the little bit that sticks out, but I don’t do it very carefully. (Cat) Also, here’s the cartilage. There are things that stick together, so look carefully and clean them all.The skin will shrink when cooked, so make sure to take only the excess so you don’t make it too small.Then , cut it.The larger the cut , the longer it will take to fry, so I think you should decide whether to cut it into larger or smaller pieces depending on how you want to eat it.The frying time will vary slightly. I think I’m a rather large person, but first I ‘m going to cut it while looking at how the muscles are attached to each other . Now, when I spread it out and look at it with the skin spread out properly, I can see that this is the boundary, and on this side there are a lot of small, detailed muscles that are attached vertically. There is a part that is vertically or horizontally like this, and then there is a relatively large mass of muscle that is attached like this. It’s going to be divided into sections like this , so I’m going to cut it in half here.Then , how many grams and how many parts should I cut this into? This is a relatively small thigh, so I’m going to cut it in half.I’m not going to cut it like this or cut it horizontally.This muscle contracts like this.Muscles shrink like this , so I’ll cut it vertically, so I’ll cut it along the fibers, or in the direction of the muscle.They’ll have roughly the same weight. If they are, they will be the same size when they are shrunk, so the two here are not that different from each other , so I will cut them roughly in the middle.Then , this is this part.If you look at this right now, It’s thick here, and there ‘s a little bit of muscle here, and both are thick, but only this part is thin, so if you cut it like this, it’s only thin here , and the weight will probably change, so I’ll start with this one . I cut it consciously so that it is about the same size as the one I cut, so I ‘m going to cut it once here.It ‘s thin here, so I’m going to separate it here and cut it like this.In that case, I’m not that much of a restaurant, so I think you can start with the smallest pieces and increase the size even if you don’t have the exact size , so keep that in mind, the thickness of the meat, etc. I think it will come out evenly if you keep an eye on it and cut it consciously.It ‘s like this : I cut a piece like this.This is where it was a little thin.I think it’s quite difficult to cut while imagining how the muscles would contract, but it might be a little easier to understand if you try to cut the meat a little tighter than when it’s spread out, and cut it so that it feels like it’s somehow contracted . Okay, now we’re going to add salt, but for this seasoning, we’ll use salt as the main ingredient to let the flavor soak in, bring out the flavor of the chicken, and sprinkle on the condiments of soy sauce, garlic, and ginger just before frying. So, I don’t want to sprinkle the salt sparingly, but I want to be careful with the salt, so I’m going to use the cutting board I cut earlier and the tray that contained this meat to spread the salt evenly. So, using these three ingredients, spread it out and carefully salt the meat. Now, add a good amount of salt, about 0.8 to 1%. At this time, if possible , I think it’s a good idea to be a little conscious and carefully salt the meat, adding more salt to the thicker parts and less salt to the thinner parts . Season with salt and pepper, if you like. Rub this salt into the meat thoroughly and transfer it to a bowl. Now, I’m just adding salt and pepper, but I’m going to add the alcohol here. Add about 2 tablespoons of alcohol and let it mix. At this point, I want to mix in the alcohol and leave it like this for a while, but if I cover it with plastic wrap at this point, the flavor will soak in even more, so I wrap it with plastic wrap and put it in the fridge for a while… When I say, “I’m going to make fried chicken,” I do this first thing in the kitchen. After that, I make other dishes, make miso soup, cook rice, etc., and then fry the food at the end, so I usually leave it in the refrigerator for at least 30 minutes, or marinate it, so I think it’s a good idea to marinate it as much as possible. Now, let’s put it in the refrigerator. Why don’t you add soy sauce to the chicken? Of course, if you marinate the chicken, the aroma of the soy sauce will get into the chicken, but I feel like it might make it harder to bring out the umami of the chicken, so I use the power of salt to flavor the chicken, but to bring out the umami of the chicken, I use fragrant soy sauce, etc. I also think I’ll add garlic and ginger at the end, just before frying. Now, 30 minutes have passed, so I’d like to get some meat. It’s been 30 minutes and I only added salt so the condition hasn’t changed much. I’m thinking of adding soy sauce, garlic, and ginger here, but my kids don’t really like ginger, so today I’d like to just add a little garlic. It’s a relatively small one, and the garlic and ginger get steamy and burnt inside the batter , so it tends to give off a rather strong smell, so I only use a small amount. However, I think some people like deep-fried chicken with a strong garlic flavor, so you can add as much garlic or ginger as you like.I want the soy sauce to have a really fluffy aroma, so I’d like to add about 1 to 2 tablespoons. First, soy sauce, then garlic. I didn’t add ginger this time, but now I’ve added garlic and soy sauce, so let’s mix them in again. Finally, check the bottom of the meat to see if the soy sauce is properly absorbed by the meat, and if it isn’t, mix it in a little more to make sure the soy sauce is absorbed. Now that the preparations are complete, I would like to coat them with flour and fry them. First, prepare some oil and heat it before touching the flour. I don’t have a deep fryer, so I fry it in a frying pan, but you can use a pot or whatever you normally use. However, the good thing about a frying pan is that it has a large surface area, so even though it’s a lot for 4 pieces, you can fry it in about 2 times, so just fry it as you normally would, although it depends on the amount of oil and how much you use it . Today, I would like to use a little less oil, about half, so that the meat is submerged in oil. I use frying oil when I have it left, but today I ‘m at the point where I think I’m running out of oil. It’s better to fry it in clean oil, but it’s a waste, so I think I’ll use this oil for today and finish it off today. Now that we have prepared the oil, let’s light it. I don’t have a thermometer, so rather than measuring the temperature, I’d like to adjust the temperature while watching the bubbles and making sure it’s about medium heat. I prepare flour, and I think people often use two types of flour for frying: wheat flour and potato starch.If you use just flour, they’ll be crispy when they’re freshly fried, but they’ll become moister as time passes. If there’s a lot of potato starch, it tends to have a crunchy texture, but there are differences in things like the fact that it’s a bit powdery, and the powder particles are fine , so it sticks to a lot and feels powdery , and it absorbs oil easily . I think some people add eggs here, but if you want to add eggs at this point, break the eggs after letting them soak in the soy sauce, and then knead the eggs well.When you apply the batter, it becomes a little fluffy, and since it ‘s coated with egg, it’s coated well and the finished product is moist. I think there are many different types of batter and many different ways to make it, so I think it’s a good idea to try them out and find what you like. Today, I would like to fry it with a mixture of flour and potato starch in a ratio of about 1:1 . I think you could coat the meat with flour once and then fry it, which would make the flour stick to the meat and make it harder to peel off, but it’s a pain, so I’d like to fry it while coating it this time. So now I’m frying it using both hands, so everything is ready. Dip the meat, flour, and oil in the prepared state. I turned on the fire for a while and it started to warm up, so I turned it off, but it’s now heating up to the point where I can feel it get a little warmer when I put my hand over it . Then, while applying the batter, lightly coat both sides and leave the body part thinner since it will be folded. Just like making rice balls with the skin, spread out the skin tightly and place it in a round shape. I coated the inside once to make it stick , so it’s a bit thinner, but since the outside will be the batter, I’ll just add a little more to the outside, and I’ll spread more of this skin on the outside than on the inside and fry it properly, giving it a crunchy texture, so I’m going to put it in like this. The temperature hadn’t risen. You can leave it until it reacts a bit more, but if you spread it all over, it’s easy to burn if it’s too hot, so it’s okay to keep it low.At first, I spread the skin tightly and now it’s soaked in, so I think the skin is soggy, so I spread the skin tightly and wrap it in the skin, and then I set the heat to medium, so that it burns a little bit, and bubbles are coming out from around the meat. Since it’s a frying pan, the fire is hitting this area, and the fire is still weak here, so I watch the bubbles, and if there aren’t many bubbles, they’re coming out vigorously here, but since the hit is weak here , I sometimes change the balance like this, because there’s oil in it, and if it’s too uneven, it’s dangerous, so I’m going to change the balance a little bit . I’m planning to heat it up without touching it until the flour solidifies , but sometimes it will stick to the bottom of the frying pan, so I’ll check to make sure it doesn’t stick to the bottom, and then fry it without touching it . It’s been 5-6 minutes since all of the meat has been in here , but the color has become a little lighter and the surface of the meat is a bit whitish around the edges.I’m going to turn it over, remembering the order in which I put it in, and turning it over starting from the one I put in first.Since the thickness and size of the meat are different , I think it’s okay to turn it over starting from the part that looks whitish when viewed from above (it’s whitish) . Now, I looked carefully at the state of the bubbles , and the bubbles are relatively large bubbles like this.There are a lot of large bubbles coming out around the meat.I always fry it while adding flour. I use this method, but if you are worried that it will take a while because the cooking process may change slightly depending on the time, it may be simpler to add all the powder first. Gradually, these bubbles are caused by the moisture in the ingredients and the moisture in the chicken, so the bubbles are large at first, but as the heat comes in, the bubbles gradually decrease and become smaller. The sound will change like this, so I think it’s a good idea to listen carefully to the state of the bubbles and the sound as you fry. At first, it was fine. I’m saying a lot, but the sound has changed a little now, and I feel like it’s starting to calm down a bit.The oil is a bit old today, so as the oil gets older, the way the bubbles come out changes a bit, so it might have been better not to use this oil.When I think about it , I think it’s hard to tell when the fire has started or not. So, if you judge the amount of time at first, then carefully look at the state of the bubbles, listen to the sounds, and think about it in your own way , you’ll gradually start to see some signs, so as a guide , it will take about 8 to 10 minutes in total, depending on the size, but I think the fire will come in.The same thing will happen on the other side . Once it’s golden brown like this, the final step is to raise the temperature to give it a crispy texture. At this temperature, If you fry it like this , it will become quite oily, so at the end, turn the heat to high.As this oil contains oil, it would be dangerous if you raise the heat so high that it leaks from the sides, so make sure the heat is high enough that it won’t spill out of the frying pan . Adjust the amount accordingly.The oil is quite hot, so use chopsticks to turn it around and fry until it gets a nice, even color.When you get a nice brown color overall , drain the oil.When you cut the oil, make sure it’s hot enough. Drain the oil over a hot oil and place it on a wire rack. At that time, place it in a colander with the skin facing up. Once the temperature is high, once all the oil has been fried, turn off the heat in the oil . It’s still hot, but I’m going to put it on a colander while coating it with flour. I want to put the meat on top and turn the heat on again when all the meat is in.This time, I fried it in two batches, so there was a time difference, so I think it’s better to serve it with the cold side facing down so it doesn’t get steamy. I would like to start from the end.Today I made fried chicken.There are many ways to make fried chicken, but I tried making it the way I often make it at my house.The key is to use the salt properly to bring out the flavor of the chicken. After that, they are coated with soy sauce and fried.Today , I put it in a thick layer for presentation, but originally I would have spread it out on a slightly larger plate so that it would not get steamy and crispy… It would still be nice and crispy even after it cooled down. I think it would be delicious to eat.Today I tried adding itapase and lemon to make it a little cooler , but I think it would be even more delicious if you add a salad or something like that and put it on a plate as much as possible so that it doesn’t get steamy.The quantities are listed in the summary section , so please give it a try.Goodbye Goodbye ! Let’s take another shot to avoid being drawn out (Roman)

今回は唐揚げの作り方をご紹介します。
私もいろいろなやり方を試して作っているのですが、最近はこの方法で作る事が多いです。
基本的に塩で鶏肉の旨みを引き出して、最後にふわっとお醤油とニンニクの香りを纏わせます。

唐揚げ　(我が家の)4〜5人分

鳥もも肉　4枚
塩　適量
胡椒　適量
酒　大さじ2

醤油　大さじ1〜2
ニンニク　小さめ1かけ
(生姜)

小麦粉
片栗粉

揚げ油

(イタリアンパセリ)
(レモン)

#料理
#cooking
#志麻さん

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