料理科学で作るとんかつ｜肉選び・筋切り・下味・パン粉・油・揚げ方・温度・揚げ後の立てかけ方まで科学で全部解き明かす【料理科学】

[Cooking Science] Why do tonkatsu (pork cutlets) always fail? | A complete and detailed explanation of the "why" behind every step, from meat selection, tenderizing, seasoning, breadcrumbs, oil, frying method, temperature, preheating, and how to stand the cutlet after frying. Thank you. References/source list USDA FoodData Central (United States Department of Agriculture) https://fdc.nal.usda.gov/ The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork (ResearchGate) https://www.researchgate.net/publicat... Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Measuring water holding capacity in poultry meat / Meat Proteins (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying (ResearchGate) https://www.researchgate.net/publicat... Pore ​​development in chicken meat during deep-fat frying (ResearchGate) https://www.researchgate.net/publicat... Reduction of oil uptake of fried food by coatings: A review (ResearchGate) https://www.researchgate.net/publicat... Revealing the thermal oxidation stability of rice bran oil (Nature / Scientific Reports) https://www.nature.com/articles/s4159... Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil (ScienceDirect) https://www.sciencedirect.com/science... Exploring the effect of frying process on the optimum flavor range (ScienceDirect) https://www.sciencedirect.com/science... Evaluation of polar compound distribution in edible oils under restaurant deep frying (ScienceDirect) https://www.sciencedirect.com/science... Effects of cooking methods on aroma formation in pork: A comprehensive review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Effective Strategies for Understanding Meat Flavor: A Review (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor (PubMed Central) https://pmc.ncbi.nlm.nih.gov/articles... Please stop eating raw pork meat and offal (Ministry of Health, Labour and Welfare) https://www.mhlw.go.jp/stf/seisakunit... *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/ #Tonkatsu #YukkuriExplanation #YukkuriScience #YukkuriCooking