洋食屋さん越えました。口の中でとろける悶絶級の旨さ【至高の煮込みハンバーグ】

洋食屋さん越えました。口の中でとろける悶絶級の旨さ【至高の煮込みハンバーグ】

The grilled marks on this hamburger are the best. It looks great. This is amazing. Hello, I’m RYUJI. Today I will be co-producing with this. It is SHIRAZ CABERNET of JACOB’S CREEK, who also appeared last time. I made a delicious chicken steak with it last time.

Since it was well received, the company asked me to use the SHIRAZ CABERNET for cooking. This time, I will use SHIRAZ CABERNET to make the best hamburg steak. It’s a long-awaited recipe. I’ve never introduced a stewed hamburger recipe before, so this is my first. This is really delicious.

That sauce is also my serious recipe, I make it myself instead of using canned demi-glace. Now let’s get started. RYUJI’s buzz recipe. First is the ingredients. Minced meat of pork and beef. You can use whatever mushrooms you like, but I use half shimeji mushrooms and half maitake mushrooms.

It can be eryngii or mushrooms. 1 onion and 1 clove of garlic. I use SHIRAZ CABERNET from JACOB’S CREEK as a seasoning. Why do I use it as a seasoning? Because the recipe uses red wine, I use SHIRAZ CABERNET for cooking and drink it when I eat it.

They smell the same, so they’re a perfect match. I don’t just drink a lot. These are the ingredients for this time. Start cooking. You already know what goes into making the perfect burger, right? It is to understand the taste of the material. Not because I want to drink it.

As a culinary researcher, I have to do this. I check the taste of the ingredients. It’s delicious and definitely goes well with my hamburger sauce. Now let’s get started. First, onions. Cut the onion in half because each one is used in a different way.

Half of this is mixed into the burger and the other half is for the sauce. The onions you put in your burger. Chop it. Chop it like this. The finer the onions, the better when putting them in a hamburger. If the grains are large, the shape of the hamburger steak tends to collapse.

It’s a hassle. But make it finer like this after chopping it. When cutting onions, move the blade of the knife while cutting so as not to cut the fibers. If the fiber of the onion is crushed, it becomes easy to release water. The trick is to move the knife blade slightly like this.

Please put it in the vessel. Please put salt and pepper on it. Put 10g of butter on it and heat it in the microwave for 2 minutes and 30 seconds without wrapping it. Do not fry it, steam it with butter in the microwave. It remains moderately moist.

The savory aroma is the role of the brown sauce that I make later. So this onion is not for the aroma, but to pack the moisture into the hamburger. The umami and sauce when you bite into it are the best. I don’t fry it because it loses moisture when fried.

A hamburger with onions steamed in butter is very delicious. Next is the other half of the onion. People usually cut onions along the grain, but this time I wanted to add more water for the stewed hamburg steak. Cut the onion vertically like this. Cut it like this. Can you see it split?

I often cut onions for stew like this. This is for stewed sauce. I’ve already split the mushrooms by hand, so that’s the end of the knife work. This is buttered onions, let this cool. Spread it out like this to let it cool.

You can put it in the refrigerator as soon as you take it out of the microwave. Please put the seasoning here. Add 1/4 teaspoon salt and 2/3 teaspoon consomme. Then knead it well once. Kneading it after adding salt makes it easier to shape the meat. Do it like this.

Add 2 tablespoons of bread crumbs to soften the minced meat. 2 tablespoons of water. Water is added to the hamburger to make the meat juicy. 6 shakes of nutmeg. Nutmeg gives the burger a nice flavor, so add it. It goes well with the scent of SHIRAZ CABERNET.

This scent alone makes me want to drink wine. and black pepper. And potato starch. For the supreme hamburger, I used gelatin. The supreme hamburger is not stewed, so there is no moisture. I used gelatin to lock in the moisture. Potato starch thickens when heated.

So by adding potato starch, the juices can stay in the meat. Once you’ve kneaded it, add the onions. When the onions are cool to body temperature, put them in it. It is better to cool it with a tray or the like. Knead it again.

The richness of the onion makes the hamburg steak rich in flavor. Add buttery flavor and onion sweetness to your burger by mixing it. Once you’ve kneaded everything, shape it. Please divide it in two. The purpose of hitting it is to remove the air inside.

By removing the air inside, it becomes difficult to break. When I made the supreme hamburger steak, I emphasized that the meat juice should come out a lot, but this time it will be stewed, so I don’t have to emphasize it. Do it like this. It’s about 180g.

It already looks delicious, so let’s bake it. Please put the butter in the frying pan. and melt the butter. First, grill the hamburger. It is stewed, but it tastes better if it is baked first. Meat tastes better when it’s grilled to bring out its aroma.

Along with the scent of this warm butter, I confirm the taste of the ingredients. I need to confirm the taste more. It’s never because I want to drink. Heat the butter over medium heat. Set aside the molded hamburger.

If you press the center with your hand, the heat will easily spread to the inside. Gently brown it. It doesn’t need to be hot inside at this point, as we’ll be cooking it later. bake it It will brown after a few minutes of baking. It looks so delicious. It looks delicious grilled.

The grilled marks on this hamburger are the best. Put a fragrant brown mark on it like this. The smell of this roasted meat is the best. This burning sound is like an orchestra. I drink SHIRAZ CABERNET with the music of this orchestra. It’s delicious. This goes perfectly with a hamburger, I guarantee it.

Cook each side for a few minutes to set the contents. Let’s take a look at the back side. The back side also looks good. Please make a grilled mark like this on both sides. Take it out once it has this appetizing brown color.

This is not yet cooked through, so please do not eat it as it is. This frying pan contains butter, meat fat and umami, so use it as is. Please add the onions you cut earlier. Fry it over medium heat. It should be a little charred, so please add a little salt.

When salt is added, the moisture in the onion is released due to the osmotic pressure, condensing the umami. Please increase the heat. It was medium heat until a while ago, but I want to char the onions just a little. I want to bring out the umami by frying it. It is slowly browning.

It doesn’t have to be fried to a caramel color. Please put the mushrooms. The more vegetables you add, the better the nutritional balance. And the texture of hamburger and the texture of mushrooms are compatible. When it is baked, add 1 tablespoon and 1 teaspoon of cake cake flour.

This is the sauce for stewing, so mix it with the ingredients and fry. Please entangle it with ingredients while baking it. Thoroughly mix the cake flour into the onions and mushrooms. This is to prevent the cake flour from clumping. 3 tablespoons of ketchup.

Western restaurant brown sauce is mostly made from ketchup and Worcestershire sauce. I use ketchup and Worcestershire sauce to make brown sauce that tastes like demi-glace sauce. I want to skip the sourness of ketchup and leave only sweetness and umami.

A sour aroma comes out, but that means that the sourness of the ketchup is gone. Fry until the ketchup turns into a paste. And this is the turn of SHIRAZ CABERNET. SHIRAZ CABERNET 100cc. It’s a waste to use a lot of it, so please put only 100cc.

It has the fine richness and aroma of red wine, and it becomes the best seasoning when boiled down. This is a cooking method that completely removes the alcohol and acidity and brings out the best richness and aroma. I drink SHIRAZ CABERNET with the aroma that this SHIRAZ CABERNET is simmering. This is ECO.

Due to the high heat, it boils down into a paste. It is a state in which the alcohol component is completely gone, and only the aroma and umami remain. Please put some water here. Also add Worcestershire sauce. consomme. For garlic, do not use improvised tubes. because it is supreme. Add some garlic flavor.

It’s about half a piece. One piece is too much. And add a teaspoon of sugar for sweetness. It’s still watery. When it is in this state, please put the hamburg steak earlier. It looks great. Cook over medium-low heat until the sauce thickens. Then the hamburger will be cooked all the way through.

This is absolutely delicious. Pour the sauce over it like this. I want to get rid of the moisture and concentrate the flavor. So don’t cover it. Let it simmer for about five minutes, and the sauce will thicken. Please judge whether it is completed by the degree of thickness.

I drink SHIRAZ with this scent. This is luxury at its best! The degree of thickness depends on the taste of the person. But it should be thick. After about 5 minutes, the thickness has reached this level. It turned out to be a thick sauce. That’s it. This is amazing.

If you have whipping cream, a little drizzle is better. It’s the supreme stewed hamburger steak that I put all my heart into and goes well with SHIRAZ CABERNET. Tasting. The best hamburger has been completed, so I will try it. I’m looking forward to the compatibility of this and hamburger. I’ll enjoy having this.

It’s so soft i eat it This is the pinnacle of stewed hamburgers, too delicious. this is awesome The umami of red wine is clear. It’s like the best stewed hamburger you’ll find in a long-established restaurant. Of course, it goes well with SHIRAZ CABERNET.

Because the flavor of Shiraz Cabernet is added to the hamburger steak, they are the perfect match. This hamburger has a lot of gravy. These are too good together and really delicious. It goes very well with the sauce.

This time, the degree of perfection of it is very high, so I will not change the taste. Staff tasting. This is SHIRAZ CABERNET. Thank you. I’ll enjoy having this. This is too delicious, so it’s cowardly. This relationship is amazing.

Of course, they are delicious on their own, but I chose the one that goes best with them. SHIRAZ CABERNET goes very well with this sweet sauce. You are a pairing genius. I emphasized the compatibility. This gives me great satisfaction when I eat it.

The sauce compensates for the moisture, so I made the hamburger a meaty dish. Because the wine goes well with meat dishes. I have confidence in this recipe. You might think I’m complimenting this because it’s a corporate request, but it’s really delicious. You’ll find me drinking this in other videos too.

Enjoy the ultimate combination of supreme stewed hamburg steak and JACOB’S CREEK’s SHIRAZ CABERNET. Goodbye, I’ll drink all this If you drink it all, you will die. it is not open. Stop the camera. we’ll drink it all up Finished shooting. It’s our time now.

I can say that I am already used to drinking this. We drink this often. We’ve been drinking this in other videos and have used it in other dishes as well. you are a genius I want to do this kind of work. Sometimes I want to do this kind of work.

This is the third year that JACOB’S CREEK has requested. We have been drinking this for a long time. But I drink this even if they don’t ask. we like this very much

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