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調理テクニック

基本テクニック：焼き付け、煮込み、ソテーなど。

焼き付け

Beginner

Creating a flavorful brown crust through the Maillard reaction

手順:

  1. Pat protein dry
  2. Heat pan until very hot
  3. Don't move it—let crust form
  4. Flip when it releases easily

用途: Steaks, chops, chicken thighs, scallops

煮込み

Intermediate

Low and slow cooking in liquid for tender results

手順:

  1. Sear protein
  2. Sauté aromatics
  3. Add liquid 1/3-1/2 up
  4. Cover and cook 2-4 hours at 300-325°F

用途: Short ribs, pork shoulder, chicken thighs

ソテー

Beginner

Quick cooking in a small amount of fat over high heat

手順:

  1. Cut ingredients uniformly
  2. Heat pan with fat
  3. Cook in batches—don't crowd
  4. Keep food moving

用途: Vegetables, stir-fries, quick-cooking proteins

ロースト

Beginner

Dry-heat cooking in the oven for caramelization

手順:

  1. Preheat oven (400-450°F)
  2. Dry and season ingredients
  3. Single layer, don't crowd
  4. Flip halfway

用途: Vegetables, whole chickens, beef, fish

デグラッセ

Beginner

Using liquid to lift flavorful browned bits from pan

手順:

  1. Remove protein from hot pan
  2. Add cold liquid
  3. Scrape bottom with wooden spoon
  4. Reduce by half

用途: Pan sauces, starting braises, building stews

乳化

Intermediate

Combining fat and water-based liquids into stable mixtures

手順:

  1. Start with water-based ingredient
  2. Add oil very slowly
  3. Whisk constantly
  4. Once stable, can add oil faster

用途: Vinaigrettes, mayonnaise, hollandaise

料理を始めましょう

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