なぜ筑前煮は狙って味を作るのか？「じっくり味染み派」vs「シャキシャキ照り煮派」科学的に正しいのはどっちだ！？筑前煮・煮物の科学 【ゆっくり解説】 скачать в хорошем качестве

なぜ筑前煮は狙って味を作るのか？「じっくり味染み派」vs「シャキシャキ照り煮派」科学的に正しいのはどっちだ！？筑前煮・煮物の科学 【ゆっくり解説】

なぜ筑前煮は狙って味を作るのか？「じっくり味染み派」vs「シャキシャキ照り煮派」科学的に正しいのはどっち？筑前煮・煮物の科学 科学で解く筑前煮のコツ、作り方・ 筑前煮・煮物の調理科学 をゆっくり解説しました。 よろしくお願いします。 参考文献 Maillard Reaction & Flavor Chemistry Al-Dalain, S., et al. "Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review." Foods, 2024. https://www.mdpi.com/2304-8158/14/11/... "Maillard reaction." Wikipedia. https://en.wikipedia.org/wiki/Maillar... Collagen & Texture "Thermal Stability of Chicken Keel Bone Collagen." ResearchGate, 2013. https://www.researchgate.net/publicat... "Thermal Stability of Chicken Keel Bone Collagen." LSU Scholarly Repository. https://repository.lsu.edu/nutrition_... "Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions." NIH, 2023. https://pmc.ncbi.nlm.nih.gov/articles... Umami Synergy "Taste preference synergy between glutamate receptor agonists and inosine monophosphate in rats." PubMed, 2000. https://pubmed.ncbi.nlm.nih.gov/11015... "What is Umami." Umami Information Center. https://www.umamiinfo.com/what/whatis... Cross-modality & Sound "A few years ago, psychologist Charles Spence decided to test..." Whitney Barlow Robles. https://whitneybarlowrobles.com/wp-co... "Foods that sound better taste better." International Association for the Study of Pain (IASP). https://www.iasp-pain.org/publication... Diffusion & Cooking Science "Differences analysis of water molecular diffusion behaviors in vegetable oil and mineral oil under temperature field." ResearchGate. https://www.researchgate.net/publicat... "Mass Transfer Mechanisms during Dehydration of Vegetable Food." ResearchGate. https://www.researchgate.net/publicat... Oil & Vegetables "Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation." MDPI. https://www.mdpi.com/2304-8158/13/24/... "Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products." NIH. https://pmc.ncbi.nlm.nih.gov/articles... Emulsification "What Is Emulsification and How Does It Work?" MasterClass. https://www.masterclass.com/articles/... "Understanding Emulsification: The Art of Blending in Cooking." Oreate AI Blog. https://www.oreateai.com/blog/underst... Molecular Diffusion (Salt vs Sugar) "Distribution and diffusion coefficients of glucose and sodium chloride onto konjac and egg white gel." J-Stage. https://www.jstage.jst.go.jp/article/... Pectin & pH "Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates." USDA ARS. https://www.ars.usda.gov/ARSUserFiles... "Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates." ACS Publications. https://pubs.acs.org/doi/10.1021/jf97... Mushrooms & Guanylate "Mushrooms." Umami Information Center. https://www.umamiinfo.com/richfood/fo... "Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor." NIH. https://pmc.ncbi.nlm.nih.gov/articles... ※記事の更新等でリンク先が変更されている場合は、その際は公式サイト内にて再検索をお願いいたします。 ※この動画は【東方project】を基にした二次創作です。 東方Projectの二次創作ガイドライン https://touhou-project.news/guideline/ ＃ゆっくり解説 #ゆっくり科学 #ゆっくり料理