【肉の基本】すべての肉は塩と砂糖で硬くならない！【鶏胸肉・豚こまも救う】

【肉の基本】すべての肉は塩と砂糖で硬くならない！【鶏胸肉・豚こまも救う】

Yes, the ingredients I use today are just salt and sugar. Thank you for your hard work. Today is an introduction to the magic seasoning that prevents any kind of meat from becoming tough . In such a case, chicken breast is a good friend of the family, but it becomes hard and difficult to use. However, just by using salt and sugar, not only chicken breast but also all meat can be cooked juicy without becoming tough. Let’s go today. We will proceed like this. Well then, let’s quickly look at this seasoning Yes, the ingredients we’ll use today are just chicken breast, salt, and sugar . Sprinkle half that amount of sugar. Let it sit for 10 minutes until the grains of salt and sugar are gone . I’ll just explain a little bit [music] First of all, 0.5% salt by weight of meat. I feel like this is a bit of a hassle, but if you divide the weight of the meat by 200, the amount of salt will come out . And sugar is half the amount of salt. Roughly speaking is OK here. By the way, 0.5g of salt will make it easier to measure . This is about 0.5g . So, I hope you can use this as a guideline. The reason why I came up with this method is that there are ways to make the meat juicy by soaking it in salt water or sugar water . It’s been 10 minutes, so I’d like to compare these 3 grilled meats with salt only . I’m going to grill the breast meat . This is so-so in between . to watch. It ‘s almost plump . It feels like this is in the middle . I’m going to eat a little bit and compare this first . Well, it’s a bit hard to swallow, so here ‘s my method for today . It’s really juicy. Actually, I’ve never compared it so strictly, so I was a little surprised that it was so different. It ‘s because it’s water-retained with sugar, so it’s not like it’s softened, but it feels like the meat is cooked while maintaining its original softness, so it’s like decomposing it with shio-koji (salt koji) to soften it, or breaking it down by hitting it to make it softer. It ‘s just salt and sugar, so it doesn’t interfere with the taste.In addition, this method won’t harden not only chicken breast but also pork and beef . For example, it’s interesting to make nikujaga with chicken breast or make pork kimchi with chicken breast . If you have any questions , please feel free to write in the comments .

今日はすべての肉が硬くならない！下味の基本を紹介します。

0:00 オープニング
0:56 塩と砂糖で下味
1:44 補足説明
3:00 食べくらべ
4:38 大事なまとめ

鶏胸肉はびっくりするくらいふっくらジューシー、豚こま肉の筋っぽさもなくなる不思議な下味です。

僕もずーーーと悩んで閃いた方法なので、ぜひお試しいただけたら嬉しいです！

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