Скачать или смотреть コロッケがプロ級になる科学的な調理法！なぜ肉屋のコロッケが異常に美味いのか？家で再現する裏技！【ゆっくり解説】

科学で解くコロッケがプロ級になる科学的な調理法・コロッケ揚げ物の科学をゆっくり解説しました。
よろしくお願いします。


参考文献一覧
Longdom Publishing - "The Chemistry Behind Fried Foods: How Frying Affects Flavor, Texture, and Health?" https://www.longdom.org/open-access/t...
Modernist Cuisine - "The Maillard Reaction" https://modernistcuisine.com/mc/the-m...
National Institutes of Health (PMC) - "Study of the behavior and properties of frying oil on repetitive deep frying" https://pmc.ncbi.nlm.nih.gov/articles...
National Institutes of Health (PMC) - "Role of Lipids in Food Flavor Generation" https://pmc.ncbi.nlm.nih.gov/articles...
Chowhound - "The Science Behind Why Beef Tallow Leads To The Perfect French Fries" https://www.chowhound.com/1685103/sci...
MDPI (Foods Journal) - "Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation" https://www.mdpi.com/2304-8158/13/24/...
National Institutes of Health (PMC) - "Formation of Starch–Lipid Complexes during the Deep-Frying Process" https://pmc.ncbi.nlm.nih.gov/articles...
MDPI (Processes) - "Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Potato Powder" https://www.mdpi.com/2310-2861/10/11/744
Wiley Online Library (IJFST) - "Unravelling the nexus between structure, texture, and acoustic traits of fried chicken nuggets" https://ifst.onlinelibrary.wiley.com/...
The Chef and The Dish - "All About Beef Tallow: A Classic Fat In a Modern Resurgence" https://www.thechefandthedish.com/pos...
Fiveable - "Crispy texture Definition - Principles of Food Science" https://fiveable.me/key-terms/princip...
Wikipedia - "Maillard reaction" https://en.wikipedia.org/wiki/Maillar...
日本調理科学会 - "揚げ物調理のコツと科学" (General Reference via J-STAGE) https://www.jstage.jst.go.jp/browse/c...
Serious Eats - "The Food Lab: The Best Way to Fry" (Technique Reference) https://www.seriouseats.com/the-food-...
Science of Cooking - "The Science of Deep Frying" https://www.scienceofcooking.com/scie...

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