Cooking summer13
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Cooking summer13
- 2. 夏学期成果報告
- 4. ・パターン入門(まじょ・へーすけ) ・The Art of Simple Foodより パターン起こし 夏学期成果報告
- 5. ・パターン入門(まじょ・へーすけ) ・The Art of Simple Foodより パターン起こし ・冊子版編集 夏学期成果報告
- 8. 料理の必然性
- 9. 料理の必然性
- 14. 納得して料理をする
- 15. 参考文献
- 16. 参考文献 SIMPLE F O O D THE ART OF ALICE WATERS
- 17. 参考文献 SIMPLE F O O D THE ART OF ALICE WATERS 料理の思想的な部分に触れながら、 料理を素朴に、本質的に楽しむための レシピ集
- 18. 参考文献 SIMPLE F O O D THE ART OF ALICE WATERS
- 19. SIMPLE F O O D THE ART OF ALICE WATERS Aliceさんの世界観や アメリカで料理をする質感を伝えたい ↓ 参考文献
- 20. SIMPLE F O O D THE ART OF ALICE WATERS Aliceさんの世界観や アメリカで料理をする質感を伝えたい ↓ 英語版を中心に作成 のちに日本語版へローカライズ 参考文献
- 28. Recipe Breakdown Patterns The Pattern Zeros The Stewing Pattern Context You are wondering what to cook for dinner. You may be having friends or family over for dinner, or you might be looking for a recipe that can also be eat the next day or be stored in the freezer for eating later on. Or, you might just be looking for a chance to enjoy an experience with rich and slow cooking. Problem You have much desires, but cooking in such amounts may seem laborious and expensive. The large amounts or ingredients may seem to cost a lot and take endless times to cook. You might also be trapped to think you have to stay by the pot the whole time and can't get anything else done. Solution Cook some stew! The slow and gentle cooking will cast a magic on any piece of meat or vegetable to create a very tender and flavorful dish. The aroma of stew cooking over the oven wafting in the air is deeply comforting and brings up everyone's appetite. All you have to do is perform simple preparations to the ingredients and the rest of the cooking the pot will do for you. You can cook in amounts so you can save some to eat another day, or you can cook for everyone for a good dinnertime around the big table. Stew is a very inexpensive, easy, flavorful, and a heart-warming dish loved by everyone.
- 29. Stewing is a method of cooking food Slowly and Thoroughly (2) under low heat over a long period of time. Meats which give the depth and texture to the taste, and Aromatic Vegetables (3) which give a sense of sweetness to the flavor are cooled together with some "Herbs"in a moist condition with a small amount of liquid. Inexpensive and tough-to-chew parts of meat such as shoulders, shins, or cheeks are best suited for stewing. By cooking Slowly and Thoroughly (2), the tough fibers in the meats are broken down to become tender, giving out collagens and gelatins which give the savory flavor to the dish. This is the Magic of Stewing (1) - inexpensive and tough meat turns into a tender and flavorful dish with little effort. Meats which are to be stewed are cut into rather small, bite-sized pieces. They go through a process of Pre-Seasoning (6) with some salt, pepper, along with various spices and herbs - usually a few hours to a day before stewing. Season the meat raw and store inside the refrigerator. The long hours help the taste sink down into the meat for a savory finish. To make the meats flavorful even more, a Taste Trap (7) is made on the meat by browning the meat in a sautee pan before they go into the pot for stewing. The cooked parts made on the surface of the meat forms a membrane which traps in the tasty juices within the meat so they stay tender and juicy even after the long hours of stewing to come. Stewing Slowly and Thoroughly Aromatic Vegetables Slowly and Thoroughly Magic of Stewing Pre-Seasoning Taste Trap Sample Recipe Recipe Breakdown Patterns
- 30. Recipe Breakdown Patterns Patterns for Stewing #1 The magic of stewing Context: You have parts of meat such as the shoulder or the shanks. These are the parts of meat which contain the most muscular tissues, since they are the parts the animals move the most. Problem: These parts of the meat are cheap and easy to buy, but are hard and tough to chew. Solution: Take time to cook the meat slowly in a stew or braise to make the meat tender for eating. By cooking the meat slowly in a liquid, the collagen in the tissues become softened. This makes the collagen hydrate and turn into gelatin, which dissolves into the stew to add flavor and texture. The meat then reabsorbs the flavorful stew to become tasty and tender. #2 Slowly and Thoroughly Context: You are cooking a stewed or braised dish. Problem: It is hard to judge if the pan is being heated properly, and you have to adjust the heat multiple times. If too strong, the pan will start to burn or boil over. If too weak, you are not sure if the meal will be cooked thoroughly. Solution: Cook the pot slowly at a simmer. The liquid should not be boiling, but show a few air pockets bubbling once in a while. If the heat level is hard to adjust and keep constant, the pan can be heated in an oven. This way there is no worries about the meal burning, and its temperature can be kept at a steady level. Even with the low heat level, when the liquid at the bottom of the pan is heated, it rises to the top of the pan, bringing the cooler liquid at the top to the bottom to be heated. This creates a cycle in the liquid, keeping the steady temperature in the pan. Patterns
- 32. 次回予告
- 39. 次回予告 料理の場づくり