【検証】肉を低温調理して、比べた結果が意外だったwww

【検証】肉を低温調理して、比べた結果が意外だったwww

Yes, hi, this is Butcher Shimada from the Hormone Shimata channel. Have you ever heard of low-temperature cooking? As the name implies, it is a cooking method in which food is cooked at a lower temperature. We’ve seen this a few times before, but this time we’re going to examine low-temperature cooking. So let’s get right to it. We’ll call it “low-temperature cooking of steaks.” Today we’re going to use a beef sirloin here and cook it at low temperature. This is a personal unimportant story, but no matter how many times I try, my computer never learns, For some reason, whenever I type in low-temperature cooking, it’s always low-temperature cooking. That’s a little bit concerning. Low-temperature cooking is also known as vacuum cooking. It involves cooking food in water using a special low-temperature cooker, a device called a low-temperature cooker. Low-temperature cooking has many benefits, but the most significant benefit is that it heats the meat at a lower temperature range, which prevents the destruction of proteins in the meat and the loss of moisture, resulting in a tender and juicy product. There are many other advantages, such as ease of cooking because you can set the temperature and then just let it go. When it comes to steaks, there are different cooking conditions: rare, medium-rare, medium, and well-done. It takes skill to adjust each of these cooking conditions at home, and it can be a bit of a hurdle, but a low-temperature cooker can be used to provide consistent heat. Other advantages include the ability to heat the food to medium and shorten the time to serve by just doing the final cooking. One disadvantage is the risk of food poisoning. If you don’t cook it properly and at the time and temperature recommended by the manufacturer and others, there is a risk of food poisoning. You can also easily find tables on the Internet that show cooking times and thicknesses. The thickness of the meat in this case is about 3 cm. So for beef, at 55 degrees, it takes 5 hours and 10 minutes to cook the meat all the way through to the center. Note that the approximate cooking time varies depending on the meat you use. Low-temperature cooking involves heating from 360 degrees in water. So the thickness of the food is more important than the weight. Today we are going to use this meat at 55 degrees Celsius for 24 hours, 12 hours, 6 hours, 3 hours, 1 hour, and nothing at all, using 1% salt by weight, and finally grilling the surface to verify what the differences are. Generally, rare is about 55 to 65 degrees Celsius at the center. Medium is 65 to 70 degrees. Well-done is about 70 to 80 degrees. So let’s start by weighing the meat. From left to right, 326g349g302g328g322g340g. Next, sprinkle each meat with a little salt and pepper, 1% of its weight. Once the salt has been sprinkled on the meat, we then place the meat in a vacuum bag and vacuum pack it. Once all the meat has been vacuum packed. I also wrote the weight of the meat and the cooking time on each bag. We start heating the meat at 24 hours first, then 12 hours, 6 hours, 3 hours, and 1 hour. We will stay in the store today and see how it goes. So let’s set the timer for 24 hours and the temperature to 55 degrees Celsius, put the meat in and start cooking. It’s been 12 hours since we started, so we’ll put the meat in for the next 12 hours. So we put in 6 hours, then 3 hours, then 1 hour, and when the time is up, we take it all out. Now all the cooking is finished and we take it out. From the left, 24 hours, 12 hours, 6 hours, 3 hours, 1 hour, and the meat that has not been cooked. Since we’re here, let’s also measure how much juice is released from each. So let’s start with 24 hours. At first it was 326 grams, and then 282 grams. The meat at 12 hours was 349 grams and 311 grams Next is 6 hours, 302g was 276g Three hours is 328 grams, which is 309 grams One hour is 322 grams is 310 grams The one with nothing done is 340g is 335g The result is that the longer heating time basically produces more juice as well. So, in terms of ratio, 6 hours produced the most juice, but it seems to vary slightly depending on the amount of fat and other factors. I’m also curious to see how the flavor changes as a result of the juices. If you look at them all side by side, the meat with the longest cooking time, 24 hours, is the grayest in color. The ones with the shortest cooking time are pinkish in color. Now let’s cut it. It’s 24 hours. Next is 12 hours. Six hours. Three hours. One hour. This is the one that we haven’t done anything with. The 24-hour and 12-hour ones look a bit dry. Six hours has also lost some moisture, but it is still moist. At 3 hours and 1 hour, it is moist and raw. Compared to the meat that hasn’t been done, you can clearly see that all of the meat has changed color. It looks the best at 6 hours. Since we’re here, let’s see how it’s done in this state. The first one is 24 hours. It’s very soft. It’s so soft that it’s almost like it’s melting. The 1% salt is just right. The saltiness is soaked into the meat, and the flavor is well absorbed. The next step is 12 hours. It’s a little tougher than the previous 24 hours. It’s like roast beef for 6 hours. Compared to 3 hours, 24 hours, and 12 hours, it still has a freshness. At 1 hour, it still feels raw and elastic in texture. The color is changing, but from a sterilization point of view, 3 hours and 1 hour may be undercooked. Even though it looks like the color has changed, the bacteria may not be dead, so there is a risk of food poisoning. Please forgive me, this time it is a validation. Don’t do this with meat that hasn’t been done anything, because it is completely raw. Now let’s cook the surface for one minute on each side and eat it as a steak It’s 24 hours, 12 hours, 6 hours. It’s cooked all the way through, so it’s easy to just cook the surface. We’ll grill the meat for 3 hours, 1 hour, and nothing, respectively. When they are done baking, we cut them. The first step is 24 hours. If it comes out as a steak, it might feel a little overcooked. At 12 hours, there is still a slight pinkness. Six hours is my favorite look for cooking a steak. Three hours is more like very rare. I’m sure there are people who prefer it this way. It looks good when the surface is baked for 1 hour. The meat that hasn’t been cooked at all is like a chop. I’m sure there are people who have made mistakes at home cooking steaks like this. So let’s try the steak again. First of all, 24 hours If this were served as a steak, it would be a little different. It might be closer to ham. Next is 12 hours. If you ask me if this is also steak, it’s like ham. It’s too crispy. Next is 6 hours. The meat is tender, but it’s still moist and has a steak-like texture. Next is 3 hours. It’s not the safest choice, but the texture is very good. Next is one hour. The inside looks pretty rare, but the atmosphere changes when the surface is cooked. I like this kind of feeling. The last one is meat that has not been cooked. Yeah, this is completely raw. It’s better to cook it again. Since we’re here, let’s try it with different flavors. This is my salty hot sauce. It’s not too salty, but the meat has a lot of flavor, so it’s a good balance. You can also put it on steak. Personally, I think that this thickness of meat might be preferable to 6-hour Agi-Chiban for safety and texture. I will continue to research low-temperature cooking because it is very deep. It was delicious again today. Thank you for the food. That’s all for today’s video. Thank you for watching until the end. How was the low-temperature cooking? I think low-temperature cooking is a great way to broaden your cooking horizons. We run a hormone restaurant called Hormone Shimada in Maebashi and Takasaki in Gunma Prefecture. There are many places in Gunma where you can eat delicious meat, so if you come to Gunma, try to find some! If you like this video, please subscribe to our channel and give us a high rating!

みなさんはステーキの焼き方にこだわりはありますか？
レア・ミディアム・ウェルダン。
はたまたミディアムレアなど。
ステーキの焼き方ってとても難しいですが、
今回は低温調理の魅力をお伝えしようと思います！
肉や食材を低温調理することで、どんなメリットがあるのか。
それでは早速やっていきましょう！
#焼肉 #低温調理
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他にもこんな動画を紹介してます!!
◇【永久保存版】焼肉屋が作る最高にうまいステーキの焼き方講座

◇【大検証】ステーキに塩振るタイミングがこれで解決！
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