クロックムッシュ

クロックムッシュ

Hello everyone, this is Tassin Shima. It’s night outside right now, so it might be a little dark and hard to see, but I didn’t have time to take pictures, so I’m taking pictures at night after the kids go to bed. Today I would like to make a croque monsieur using the white sauce I made last time. The first thing to do is preheat your oven to 250 degrees, or the highest temperature depending on your oven, maybe 230 degrees . I can preheat it at 250 degrees, so I set it to 250 degrees. I’m a white sauce person, but today I tried making a 1:1:12 instead of a 1:1:10. So, you can decide on the hardness depending on your personal preference, but today I would like you to look at the hardness of 1:1:12. Today I’m going to bake something in the oven, and if you don’t have an oven, you can use a toaster or a fish grill instead.I don’t have a toaster, but I have a fish grill, so I’ll try baking one on the fish grill. I think so. Then I would like to make it. It’s a white sauce, but it’s been a while since I’ve eaten it, so I’ve put the mac on it like this. Since it’s made with milk, it forms a film, but when you mix it together, it becomes lumpy. It’s not a lump, but it does feel a little bit sticky to the mouth, so if you’re concerned about it , I think it’s a good idea to wrap it in plastic wrap immediately after making it to prevent the film from forming. I don’t really care about it, so I often use it as is, but today I’m going to mix it up a bit. It’s still going to be a mess. The membrane from earlier. Today, I made this white sauce using 30g of butter, 30g of flour, and 360cc of milk. I think you can use about 2 pieces for this amount. It may be a bit much, but I feel like I’ll use this much. I also need 4 slices of bread, but the one I had at home was cut into 6 slices, so I’ll cut it into 6 slices and make it today. It’s quite a volume, so if you don’t have a lot, you can cut it into 8 pieces. Let’s start with the white sauce. Just over 1 tablespoon. First, spread about 1 heaped tablespoon onto the bread. Yes, that’s cheese. Today I’m using pizza cheese, but you can also use sliced ​​cheese. I like this cheese, so use as much as you like. And it’s ham. I will use two pieces of ham today. Depending on the item, you can use just one piece, or on the other hand, if you really like ham, you can use a lot. Yes, then add a little more than 1 tablespoon of white sauce on top of this again. The order doesn’t really matter, but for example, the more white sauce you have, the tastier it becomes and the thicker it becomes, so I like to apply the white sauce at least twice, but that’s fine depending on your preference. If the white sauce comes after the cheese, it can be quite difficult to spread, so I think this order will make it the smoothest to spread. Then put the bread on top again. Next time, I’ll use a fairly large amount, about 2 tablespoons. A little over 2 cups. A little more generously. And finally, I just love cheese again. If you put a little more on top, the white sauce will melt when you cook it, and I think it will be delicious, but I don’t like that kind of thing. If you think so, please adjust by reducing it a little. I’d like to put a little more cheese on it, but I have to open a new one, so I’ll leave it at this for today. When I made the white sauce with 300 g, I had this much leftover, so maybe I could make it with 250 g, or even 250 or 200 g. If you have a little bit of white sauce left over, you can use it on toast for breakfast, mix it with curry to make a creamy curry, or add it to soup to make something like clam chowder. , I would like to keep the little bit left over. Bake one in the oven and one on the grill. If you are baking in the oven, pull out a parchment paper if you have one, so you don’t have to worry about it dripping. Place only one sheet. There’s cheese all the way to the middle, and it’s delicious when it’s piping hot, so I bake it on the middle rack. I think it will take about 15 minutes to bake, but the temperature and heat will vary depending on your oven, so keep an eye on it and bake until it’s golden brown. Now, if you are grilling fish, cover it with aluminum foil as there is a possibility of dripping. Place the bread on top and bake it over medium-low heat, since it is only on the top. Well, the grilled fish was cooked first, so it looks like this. It was a little too strong after all, so it might have been better to cook it completely on low heat, but it took about 5 minutes. Now let’s cut it. I usually use the oven, so I’d like to see how it heats up on the grill. The key point when cutting is the burnt part of the cheese first. It’s a little hard there, so you can cut it by moving the knife in small movements. If it’s difficult to cut, use the edge of the knife to cut a piece of cheese rind. The white sauce is soft, so when you get to the top layer of bread, it’s a bit hard but still fluffy when you grill it on a fish grill. . If you bake it in the oven, it will be more crunchy and it will be quite hard. (Top top) So, when it reaches the ear, have the patient make small movements as if cutting the ear, without pushing the ear all at once. Once the ear (on the top) is cut, I drop the knife and clean it, like this, and touch it a little to see if it’s warm inside. It’s slightly warm, so I think it’s cooked to the point where it’s delicious enough to eat. The oven is also baked, so take it out. It’s like this. The ears are burnt so hard that they’re almost scratchy. Actually, it would take more time to bake it in the oven, but it’s crunchy and fluffy, and since the bread has cream in between, it feels like it’s steaming and warming, and the cream melts . It feels like it’s melting. If you want to enjoy this crunchy, fluffy, gooey texture , I’m not used to using an oven or a toaster, so I don’t know. I think it’s a good idea to toast it in a toaster until it’s warm enough and the edges are crispy . If you are going to grill fish on a grill, today I grilled it on a low to medium heat, but I thought it was a bit strong, so I recommend grilling it slowly over low heat, so it feels more like it was baked in this oven . I think it will come close to. Yes, I would like to cut this as well. Today I made a croque monsieur using the white sauce method I made last time, using a 1:1:12 ratio of white sauce . I also compared how to bake it: one in the oven and one on a fish grill. The key to baking is to sandwich cheese and ham between two pieces of bread, and by sandwiching a relatively large amount of white sauce between them, a gooey texture is created. Also, the key to grilling is to warm it up slowly, not too hot, until it reaches the center. You need to heat it up to a temperature that will melt the cheese, and if you bake it at that temperature, the edges of the bread will be crispy and crispy, giving it a really nice texture. I’m sure everyone is different when it comes to grilling fish, but I think it would be a good idea to aim for that deadline when grilling. It’s late tonight, so I was thinking of reheating it tomorrow morning and eating it, but Roman got hungry while filming, so he’s going to eat it now. Please try making it yourself. Goodbye.

今回は1:1:12で作ったホワイトソースを使って、クロックムッシュを作りました。
夜中の撮影になり、いつもより暗いので、見にくいかもしれません。申し訳ありません。
パンの種類や、ホワイトソースの硬さ、ハムやチーズの量など、自分の好みに合わせて作ってみてください。
オーブンやトースター、魚焼きグリルなど、お持ちの道具を使って、中がしっかり温まり、耳がカリッと焼けて、美味しいそうな焼き色がつく火加減を目指してみてください！！

– – – – – – – – – –

クロックムッシュ

材料(2個分　2〜4人分)

牛乳　360cc(g)
バター　30g
小麦粉　30g

食パン(6枚、または8枚切り) 4枚

ハム　4枚

ピザ用チーズ　お好きな量

ホワイトソース

※ホワイトソースが少しあまったので、200〜250ccくらいで作るといいかもしれません。

– – – – – – – – –

公式アカウント

https://www.youtube.com/@タサン志麻/?sub_confirmation=1

@shimatassin

https://www.instagram.com/shimatassin_officielle
https://x.com/ShimaTassin

– – – – – – –

#料理 　#志麻さんのレシピ 　#タサン志麻