こんな作り方があったとは・・・。
日本のスーパーのベーコンでもできるよね?
ディクテやってみました・・・
Bacon is not hard to cook. But we found the way to make sure it's cooked well every time.
Here's a simple technique for making crispy and tender instead of dry and crumbly.
Place the bacon in just enough water covered and
skimmed(?) over a high heat.
Additional water keeps the initial cooking temperature low, gentle, so the meat's tenderness is moisture and stays tender.
The water which is boiled lower it medium. Once all the water simmer the way, turn the heat down the medium low, continue cooking tells the bacon crisp and well-browned.
But turn the water which is at boiling point 212 degrees, the bacon fat is almost completely
rendered (?).
So also much less like if burn the meat were waiting for a fat cutoff.
I want you left with this
prompt(?), the bacon is not puzzling to crisp, not tough and
(???).
分からなかった場所、あやふやな場所がいくつか残りました。短いビデオだからサクッとできるかと思ったんですけど、なかなか手強かった・・・。
たまにやるのはいいけど、定期的にディクテで勉強って、私にはムリだわ。めっちゃ疲れる。
ー9月15日追記-
http://rhinospike.com/ で書き起こしをお願いしておりましたところ、カナダの方から投稿をいただきましたので、こちらに転載したいと思います。私のディクテと違う部分は赤字で記入しておきます。
Bacon's not hard to cook, but
we've found
a way to make sure it's cooked well every time.
Here's a simple technique for making
it crisp and tender instead of dry and crumbly.
Place the bacon in just enough water
to cover it in a skillet over high heat.
The additional water keeps the initial cooking temperature low
and gentle so the
meat retains its moisture and stays tender.
When the water
reaches a boil, lower
the heat to medium. Once all
of the water
has simmered away, turn the heat down
to medium low
and continue cooking
until the bacon
is crisp and well browned.
By the time the water
reaches its boiling point
at 212 degrees, the bacon fat is almost completely rendered. So
you're also much less
likely to burn the meat
while waiting for the fat
to cook off.
And what you're left with
is plump bacon that pleasantly crisp and not tough
or brittle.
コメント