【シェフの技】プロはここが違う。パサつきゼロの火入れで鶏胸肉の概念、変わります。

【シェフの技】プロはここが違う。パサつきゼロの火入れで鶏胸肉の概念、変わります。

Hi there! Hope you’re all doing well today. Today’s video is a guide to cooking chicken breast. So I’ll walk you through how to cook it properly. Chicken breast is pretty delicate, right? If you cook it too much, it gets dry. But if you aim for perfect doneness, it’s hard to tell if it’s cooked kinda tricky. Even pros sometimes struggle with it. So today, I’ll show you two examples from a chef’s point of view what’s undercooked vs. what’s done right. Let’s get started! First, I’ll show a common mistake cooking it normally, cutting it open, and finding it still raw inside. This is regular store-bought chicken breast. Pat off the excess moisture with paper towels. Lightly salt the whole surface. When to salt is important too, but let’s do it at the start today. That’s about it no fancy prep. Let’s move on. Okay, pan’s ready. Let’s start cooking. We’re using fairly high heat. Add olive oil, then the chicken breast. Since the heat’s high, there’s a lot of steam rising already. Nice browning happening now. Alright, let’s flip it over. I seared the skin side for about a minute. Now I’ll cook the meat side for another minute. After that, I’m flipping it back to the skin side again. One minute per side definitely isn’t enough to fully cook it. They say it should feel springy when it’s done. But that’s hard to judge it *looks* cooked from the outside though. The skin side looks really good nice and crispy. Golden and tasty-looking. Let’s stop here. It’s been about six minutes, so I’ll take it off the heat. Since we used high heat, the meat has shrunk a bit. When I touch it, it feels firm enough not squishy so it *seems* like it’s cooked. Let’s cut and check. Yep, still raw. Like, seriously raw inside. The outside’s cooked and dry, but the inside… It’s actually warm surprisingly warm. So if you checked with a thermometer or metal skewer, it might *seem* cooked. But the color is translucent not even rare. Totally unsafe. It’s basically chicken tataki. Anyway, way too raw. No good. Let’s try a different method. This time I’ll cook it more carefully to get it just right. Same chicken breast as before. Last time, I didn’t prep or manage the heat well, so it dried out on the outside. Let’s keep that in mind for this next try. If there’s excess liquid, it can cause odor, so first pat it dry. You can also rinse it in 50°C water to help. Soak it for 20–30 seconds and the smell should go away. You could go straight to cooking, but to be extra careful, chill it in ice water to stop any cooking progress. No need to chill it completely just enough to stop the heat. Just like peeling tomatoes once the surface cools a bit, take it out and pat it dry. That should remove most of the initial smell. In restaurants, meat is usually fresher, so this step isn’t needed. But if there’s a lot of drip or smell, it helps. With supermarket chicken, I’d say it’s worth doing. Now for trimming this top flap affects how it cooks, so I’ll remove it this time. You can cook it with the flap on, but it’s hard to explain everything in one video. This part here That’s the tenderloin. I’ll take it off. There’s a thick tendon here, so I’ll cut it out. Using the back of the knife. The tendon goes pretty deep, but no need to chase it too much. Just trim it roughly like this. Check for any extra tendons or veins. The tenderloin can be stringy too, so remove that part if needed. Chicken breast, like duck or pigeon, always varies in thickness that’s true in French cooking too. As you can see, it’s kind of slanted. Even thickness helps it cook evenly, so it’s best to even it out. But if you care about presentation, you may not want to mess with the shape just try to balance the heat. You could also cut it in two or use plastic wrap to even out the thickness. There are a few ways, but today I’ll cook it as-is. To stop the skin from shrinking, poke a few holes in it. Then sprinkle a bit of sugar over the surface. About 10–15 grams is usually enough. The sugar doesn’t make it sweet. It’s not like salt it won’t penetrate as deeply. Unlike salt, sugar doesn’t fully penetrate. It has larger crystals. Its main job is to help bind protein and moisture, keeping the juices inside. That said, sugar still draws out a bit of moisture. After a few minutes, you’ll see some liquid coming out. You can probably see it here. Letting some of it out now actually helps. When you cook it, some moisture escapes anyway without sugar, even more will be lost. So sugar kind of helps coat and protect the meat. Wipe off the moisture again here. Next is the brine. You’ll find plenty of info online. In French cooking, it’s called “salmuera” a mix of salt, sugar, and optional herbs that adds moisture and aroma. Basically, it adds flavor and depth. I use about 30g of salt for 600g of water. You’ll need a decent amount to let the flavor soak in. It works great for fried chicken too. You’ll be surprised how juicy it gets. Restaurants often use this for oily fish too. Today I’m keeping it simple just salt, no herbs. Stir until it fully dissolves. Now add the chicken. Chicken breast is super lean, so it’s hard to make it tender. The key is to trap in moisture. Without tricks, the best way to keep it juicy is to cook it whole or bone-in. The bone helps lock in flavor and moisture. Of course, eating it right away is best. This is just one of several methods. You could also add kombu for extra umami. It’s easy to customize. I’ll let it sit at room temp. In warm weather, 30 minutes is enough. In cold weather, about 2–3 hours. Or overnight in the fridge. That’s the general idea. Let’s wait for it to absorb the moisture and salt. While it’s brining, let’s prep the veggie broth. We’ll pull the chicken from the brine and simmer it lightly in the broth. Then finish it off with a sear at the end. Since we’re not eating the veggies, let’s get the most flavor out of them. Cut against the grain to release more taste. Chop the carrots small too, for better flavor extraction. Add celery if you have it, but just onion and carrot work fine too. Toss everything into the pot. Add cold water enough to cover the veggies and slowly bring it to a boil. Let the veggie aroma infuse into the water. If you start with hot water, the flavor doesn’t come through as well. Add a pinch of salt to bring out the sweetness of the veggies. Once it heats up, simmer for 30 minutes. Perfect timing while the chicken is in the brine. Add a bay leaf too. This really brings out the vegetable aroma. I’ll add a bit of dried rosemary too. Once it boils, skim off any scum and let the flavor develop. The veggies are starting to look translucent now. That means the flavor’s in the broth. Place a rack so the chicken doesn’t touch the bottom. Now add the chicken. Keep the heat super low just enough to stay warm without cooling down when the meat goes in. I wrapped it in paper so the veggies don’t stick to it. If that doesn’t bother you, skip it. Either way works. Simmer for about 10 minutes. This transfers the veggie aroma into the chicken and removes any unwanted smell. It’s a great method. Plus, the brine locked in moisture, and now the broth keeps it from escaping kind of like double hydration. Right now, it’s probably full of moisture super plump. Even after pan-searing, it won’t dry out. Even if a bit escapes, there’ll still be plenty of juice inside. Alright, 10 minutes are up let’s take it out. Some veggies might stick to it. Unwrap the paper… It’s looking great nice gloss and bounce. Feels about the same as the undercooked one in terms of firmness. Actually, this one might be even softer. Before pan-searing, pat it dry thoroughly. Moisture will prevent it from browning properly. You can use just olive oil, but as I mentioned earlier, chicken breast is very low in fat. To give it a juicy, rich finish, I recommend using butter. Get the pan hot and sear with butter. Butter’s optional it’s just one of many approaches. Go with what works for you. I’ll brown the butter a little for extra flavor. Let’s finish it up. Start with high heat to brown the butter, then lower to medium-low. Use the butter foam to baste as it finishes. Focus on the skin side, and flip it often to cook evenly. You should cook the meat side too, but don’t overdo it or it’ll get tough. So mainly sear the skin side. We’ve packed in the moisture now we add that missing roasted aroma. That’s where browned butter really shines. Let’s coat the tenderloin piece with the butter too. Don’t overcook it though you’ll lose that soft texture. Just 1 to 1.5 minutes is enough. Nice golden color now. Let’s take it off the heat. To check doneness, use a metal skewer. Insert it into the center, wait 8 seconds, then press it under your lip. If it feels hot, it’s good. A thermometer would be even more accurate, of course. Let’s cut it down the middle and take a look. Perfect nailed it. Look at that shine super juicy. Juices are oozing out from the cut. This is exactly the doneness we want. Slight pink tone it was clearly raw before. Now it just has a faint, subtle blush. You can still tell it was pink before but now it’s gently cooked through. Side by side, the difference is obvious. This one’s still kinda raw inside like tataki. Not ideal to eat like this. Let’s try a bite. Oh yeah, I’m happy. The flavor is intense amazing. And it’s super juicy. Really fun to chew. This is how chicken should be. Sugar helped retain moisture, brine soaked in flavor, veggie broth added aroma, and butter sealed it all in. Everything worked perfectly together. Seriously, this is delicious. Just slice and serve so good. And super tender. Mmm. Yeah. Mmm-hmm. So, that’s how I cook chicken breast. This is kind of a low-temp method. Hope it helps. Chicken breast is delicate. To get it tasty, you need a little technique and effort. It’s tricky to hit the perfect doneness. Easy to undercook it. But follow these steps and it’s hard to mess up. Chefs who serve great chicken daily really deserve respect. Next time you eat out, just remember all that effort behind the scenes. And when you cook at home, be extra careful with heat. See you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

鶏胸肉をしっとりジューシーに焼く方法を解説しました。何か参考になることがあれば嬉しいです！

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#鶏胸肉　#焼き方　#柔らかく