科学で証明「ステーキ　高温シア 」 ステーキが固く生になる理由。失敗しない基本の最初に高温で火を通すステーキの科学的調理方法と温度管理

This video provides a detailed explanation of "The Science of Steak: A Scientific Look at Failures! Why Does Cooking Steak at High Temperatures Initially Make It Tough and Raw? The Scientific Cooking Method for Steaks (Basic High-Temperature Shearing)! Everything Depends on the Cooking Process (Temperature Control). The Science of Steak." Thank you for watching. ●Reference Products Core Temperature Thermometer (Professional and High-End Model): ThermoWorks Thermapen ONE Thermometer, "Within 1 Second" Accuracy (±0.3℃) https://amzn.to/4snAANG Affordable Meat Thermometer, Core Temperature Thermometer (Probe Type), List, Amazon https://amzn.to/4rOq5lF Affordable Non-Contact Thermometer for Cooking, List, Amazon https://amzn.to/47btWle As an Amazon Associate, this channel earns income through eligible sales. ●References/source list MDPI (Applied Sciences, 2024): "Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction..." https://www.mdpi.com/2076-3417/14/13/... MDPI (Foods, 2025): "Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review" https://www.mdpi.com/2304-8158/14/17/... MDPI (Applied Sciences, 2025): "The Effect of Low-Temperature Heat Treatment on the Physicochemical Properties of Bovine Semitendinosus Muscle" https://www.mdpi.com/2076-3417/15/8/4146 MDPI (Foods, 2023): "Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review" https://www.mdpi.com/2304-8158/12/13/... MDPI (Molecules, 2023): "The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion" ( https://www.mdpi.com/1420-3049/28/16/... MDPI (Applied Sciences, 2022): "Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin" ( https://www.mdpi.com/2076-3417/12/5/2365 MDPI (Foods, 2025): "Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review" https://www.mdpi.com/2304-8158/14/11/... Frontiers in Nutrition (2022): "Insights into flavor and key influencing factors of Maillard reaction products: A recent update" https://www.frontiersin.org/journals/... Frontiers in Nutrition (2026): "Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization" https://www.frontiersin.org/journals/... MDPI (Molecules, 2021): "The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems... (*Mechanism of Meat Flavor Compound Formation) https://www.mdpi.com/1420-3049/26/1/223 Frontiers in Soft Matter (2024): "Addressing the structural sophistication of meat via plant-based tissue engineering" https://www.frontiersin.org/journals/... Serious Eats (The Food Lab): "The Food Lab's Complete Guide to Pan-Seared Steaks" https://www.seriouseats.com/the-food-... ThermoWorks (Engineering & Science): "Carryover Cooking: What Happens After You Cook?" https://blog.thermoworks.com/thermome... ThermoWorks (Engineering & Science): "Chef Recommended Steak Temperatures" https://blog.thermoworks.com/beef/ste... *If the link has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on the Touhou Project. Touhou Project Derivative Work Guidelines https://touhou-project.news/guideline/ #Steak #YukkuriExplanation #YukkuriScience #YukkuriCooking