Similar Posts
Anokha Chicken Recipes | New Style Chicken Recipes
Anokha Chicken Recipes | New Style Chicken Recipes #food #chickenrecipes #cooking #streetfood #riderkitchen46 source
Chicken Ghee Roast |ASMR
#food #asmr #delicious #recipe #reels #yummy #chicken #how #gheeroastchicken source
40-second Skillet Lasagna
source
How To Make Delicious Bournvita Brownie | Easy Homemade recipe | Eggless | LockDown dessert Recipes
#LockDownRecipes #BournvitaBrownie #quickEgglessHomeMade Ingredients:- (baking time 35 minutes) Refined flour…. 1+1/2 .. Cups Sugar….. 1cup Bournvita….1/2 cup Desi ghee….. 1 cup Baking soda… 1/tsp Chocolate biscuits for garnish My facebook page Indian dessert malpua Indian dessert besan ki chakki Indian dessert Bengali rasgulla Pani puri recipe Jodhpuri pyaz ki kachori Track: Julius Dreisig & Zeus…
コスパ最強【鶏むねレシピ2選】「悪魔のうま塩唐揚げ」＆「うま塩親子丼」
鍋専用だと思い込んでた「鍋キューブ」、唐揚げにも親子丼にも使えました。どちらも、鶏だしのうま味がたまらん最高な味わいになった…パサつきがちな鶏むね肉も、片栗粉をまぶしてしっとり仕上げてます。 [Presented by 味の素㈱] ★┈┈┈┈┈┈┈┈┈┈┈┈┈┈★ おいしそう！と思ったら いいね👍やコメント✏️お願いします♪ ★┈┈┈┈┈┈┈┈┈┈┈┈┈┈★ 【1】悪魔のうま塩唐揚げ ■材料 (2人分) ・鶏むね肉 1枚(300g) ・大葉 10枚 ・酒 大さじ1 ・「鍋キューブ®️」鶏だし・うま塩 1個 ・片栗粉 大さじ3 ・サラダ油 大さじ3 ■手順 (1)鶏肉は繊維の向きが同じ部分ごとに3つに切り分ける。斜めに包丁をあててそれぞれ繊維を断つように食べやすい大きさに切る(そぎ切り)。 (2)フライパンに鶏肉、酒を入れる。「鍋キューブ®️」鶏だし・うま塩を袋の上から手で潰して粉末状にし、半量を加える。大葉は軸を取り除いてちぎりながら加える。水分がなくなるまでもみ込む。片栗粉を加えて全体にまぶし、鶏肉を軽く握りながら並べる。 (3)サラダ油を加えて中火で熱し、肉に火が通り、カリッとするまで上下を返しながら6〜7分揚げ焼きにする。油をしっかり切ってボウルに入れ、残りの「鍋キューブ®️」鶏だし・うま塩を加えて全体にまぶす。(揚げ焼きするときの火加減は弱火〜中火で揚げましょう。) ■注意事項 揚げ焼きで調理する場合は、油の温度が上がりやすく、発火の恐れがあります。以下の点を守って調理しましょう。 ①揚げ物をする時は絶対に火元を離れないようにします。 ②白煙が上がってきたら高温になっているサインなのですぐに火を止めます。 ③揚げ焼きは油の量が少なく温度が上がりやすいので調理中は強火で揚げないようにします。 【2】うま塩親子丼 ■材料 (2〜3人分) ・ごはん 適量 ・鶏むね肉 1枚(300g) ・溶き卵 3個分 ・玉ねぎ 1/2個(100g) ・片栗粉 大さじ1 ・「鍋キューブ®️」鶏だし・うま塩 2個 ・水 300cc ＜仕上げ＞ ・細ねぎ(刻み) 適量 ■手順 (1)玉ねぎは薄切りにする。 (2)鶏肉は食べやすい大きさに切り、片栗粉をまぶす。(硬くなりがちな鶏むね肉も片栗粉をまぶすことで柔らかく仕上げられます。) (3)フライパンに「鍋キューブ®️」鶏だし・うま塩、水、玉ねぎを入れて中火で熱し、煮立ったら2の鶏肉を加える。アクを取り除き、肉に鶏だしのうま味が染みて火が通るまで、弱火で3分ほど煮る。溶き卵の半量をまわし入れ、ふたをして卵が固まるまで40秒ほど煮る。残りの溶き卵をまわし入れ、ふたをせずに白身が白っぽくなるまで1分ほど煮る。 (4)器にごはんを盛り、3を等分にのせ、細ねぎをちらす。 声：音読さん #デリッシュキッチン #DELISHKITCHEN #料理 #レシピ #時短 #おうちごはん #手料理 #簡単レシピ #手作りごはん #今日のごはん #鶏むねレシピ…
24 Comments
Leave a Reply
You must be logged in to post a comment.
By the time the food hits your mouth, the ethanol molecules are long gone. The moment you put it in hot pot/pan ethanol vanishes in seconds.
My question is if vodka has this effect why is it not regularly used in other entrees. I only ever seen it in penne al la vodka.
The ethanol burns off. Vodka is a marketing ploy. No matter what you say it does nothing.
Excellent video but your explanation is incomplete. I think you must also include the fact that there are flavor compounds found in tomatoes that are not water or fat soluble, but they are alcohol soluble. The whole purpose of bringing alcohol, I.e. vodka into a tomato base sauce to get access to those flavors. Without some alcohol those flavors remain unreleased into the sauce.
Wow. Atk such great educators that I kinda feel like I "know it all" sometimes. But then once in a while they crank out a new tech (or in this case, explanation for a old one) and I'm flabbergasted again.
I remember adding vodka but nothing else
Ethan chebowski does a solid video. I highly recommend watching his video on the subject as it's a deep dive and as a summary or final point, you can make the sauce without any alcohol and it'll taste amazing. Sometimes better than adding any alcohol.
It's nasty don't do it.
if is just the ethanol doing work, can I use like everclear or other 'neutral' alcohol?
so, can I just add vodka to any sauce or ??
If you don’t do alcohol, you can get away with a mild acid a little vinegar a little lemon juice will give you a similar effect vodka is often used because it adds no other flavors
Vodka does add a flavor note that is distinct. Saying otherwise makes you sound like a lover of cilantro.
Vodka makes penne alla vodka taste metallic. I’ve heard gin is better but I have yet to try it
My scientist friend – alcohol evaporate at 40°C, so at over 100°C it won't be there to do anything. But probably there is another motiv, i didn't say adding votca don't do anything.
Would love to see more "Does x do anything?" videos! Another channel did a video on the effect of bay leafs on a dish that was interesting.
LOVE this break down. Once you know what the vodka does, it can be applied in many other recipes!
If you serve the vodka on the side not it’ll definitely do something.
Plus you used my fave pasta which is rigatoni , vodka does kick up flavor
I used to work in a kitchen and my boss set his hair on fire trying to make vodka sauce. He did not actually have any vodka and substituted his homemade moonshine. It was a hot day and the vapor combusted.
Doesn't most of the ethanol cook out of the sauce? In that case is it more effective to add the vodka last? Also, try gin instead of vodka.
Panchetta is not standard in vodka sauce if it was I'd be dead long ago due to severe allergies to pork. Correct, your error is not standard.
I understand the science, but I've never liked any vodka sauce I've tried. I find it gives the sauce a slightly nauseating air. Perhaps the retronasal sensation is a negative for me.
adding vodka to myself definitely does something
First