- 5 時間前
カテゴリ
📚
教育トランスクリプション
00:00Allerticarastralgent
00:05Platinum Elonda
00:09amazing
00:10Lost vent
00:15Wow, Icchan's singing voice is amazing, as expected.
00:18Thank you so much
00:20Today has a kind of Italian vibe.
00:23Yes, today we'll talk about the very soul of Italians.
00:28Speaking of pasta, it's boiled in a pot with plenty of water...
00:41The firm, chewy texture when coated in sauce is delicious.
00:49The pasta is ready.
00:53However, what I'm going to tell you today is that you don't need a pot and the washing up is also low heat ratio
01:02It's an incredibly easy technique that also reduces it, yet
01:08It was really chewy and the goldfish was delicious.
01:11It has a chewy texture, like fresh pasta.
01:14delicious
01:16It transforms into an exquisite, chewy pasta.
01:20What's more, all you need is the usual pasta you have at home—it's so convenient!
01:26There was something to talk about, it looks delicious
01:30I know it's going to be absolutely delicious.
01:31Delicious!
01:36So delicious!
01:37Hmm
01:43A structural show that changes tomorrow, I love pasta
01:49Will you make it? Yes, I'll make it a lot. I cook a lot at home.
01:55I don't do much else, but I make a lot of pasta, surprisingly.
01:58Isn't it difficult to make? The noodle texture and other things are quite challenging.
02:02Yes, we do. And the flavor is something like tomato-based or simple.
02:07Tends to become ill-like
02:12Today I'll introduce a pasta recipe that defies common sense.
02:16It's a new common sense that even the stars are saying, and it's true that a lot of people have already said it's a good thing.
02:22How to Overturn Conventional Wisdom with Pasta: A User's Manual for Everything
02:26Let me introduce the first thing: the amount of water. To boil it deliciously, you need plenty of water.
02:33Using hot water is common sense, but what about according to the instruction manual?
02:40The top water level is full, and the heating costs are also reduced, so it's really great.
02:46And the cooking time, which used to average 17 minutes, has been reduced to 12 minutes and 5 minutes.
02:57It's a shortened version, and the cooking utensils are usually just a pot and a saucepan.
03:04You need a frying pan to make the soup, and that's what we're going to do this time.
03:11You only need one frying pan, no pot needed, and it's foolproof!
03:15Does anyone know about one-pan pasta that can be made using only a frying pan?
03:20This is a must-see instruction manual; if you follow it, you'll never fail. You absolutely must know it!
03:25There's a point I want to make, and it's really simple.
03:31Authentic taste!
03:34This is great, this is important, first of all, this bonito flake style pasta
03:41To demonstrate my skills, I have prepared two types of Japanese-style pasta noodles.
03:48The ingredients are all the same, but the light blue one is from a typical recipe.
03:54The pasta I made is pink, and it's in the style of Tori-bushi.
04:02From typical recipes
04:06It's refreshing and delicious, and has a nice chewy texture.
04:13I thought so.
04:37Surprisingly, even though it's the same noodle, it's chewy just like pasta!
04:42And furthermore
04:44Hmm, I feel like the pink one has some kind of mixed flavor.
04:49It's great that there's so much of it; it tastes just like pasta from a restaurant.
04:53It was great, but out of 26 people, 22 chose the Tori-bushi style.
05:01This is easier than before, so how much has the difficulty level been raised?
05:06It's coming along, isn't it? Is it okay?
05:08To be honest, I kind of know how to make it in a frying pan.
05:11Yes, it's a one-hit kill, right? Yes, yes, I know how to do a one-hit kill.
05:15I don't do it. Hmm, the hardness and the strong flavor make me uneasy.
05:20So I'd like to share with you all a pasta dish packed with the secrets of the Tori-bushi style.
05:25I've prepared this for you. In the end, this kind of pasta is my favorite.
05:29That's great! It smells really good. Let's eat! It looks delicious.
05:36Yes, yes, yes, yes
05:38Are you okay?
05:40Delicious! Chewy and tasty.
05:43The delicious flavor is evenly distributed.
05:45Yes, it's delicious.
05:46They intertwine evenly and then blow into the wind again.
05:48I'm one of the few people who never cooks for myself, so even when I eat pasta...
05:51It's mostly just shops, though.
05:52Yes, yes, yes
05:53Like the pasta you get at a restaurant
05:54There's absolutely no difference.
05:57There are two secrets to the deliciousness of Toribushi-style pasta.
06:02There are
06:02The first is the chewy texture that many people have mentioned.
06:10It has a chewy texture and has recently gained a lot of attention due to the fresh pasta boom.
06:16On the other hand, when it comes to delicious pasta, the image that comes to mind is al dente.
06:23There's probably a word in Italian that means chewy.
06:27Oh, so that's what it meant.
06:28I love that slurping sound when you cut through it.
06:32Actually, dried pasta can be broadly categorized into al dente.
06:37Pasta that is easy to make and easy to make with a chewy texture
06:40There's pasta.
06:42These pastas differ in color intensity; the darker ones are al dente.
06:49It is easy to use and is commonly used in Japanese households, so to speak,
06:54The real pasta is over here.
06:56Certainly, the familiar colors are on this side, while on this side is Italy.
07:03Traditional pasta is easy to make chewy but a little
07:08It's a bit high, yes yes, but if it's Trises style, it's the usual pass.
07:15With this, you can have al dente or chewy textures, and you can use any ingredients you like.
07:21Huh?!
07:21The fact that it lets you have the best of both worlds is pretty amazing, but it's expensive.
07:24I don't have to buy it, right? That's great! What is this, Princess style ultimate?
07:30To get to the point, traditional pasta becomes chewy.
07:35We need to know the reason. I see.
07:38Chiba was the destination for the infiltration of a pasta factory to uncover its secrets.
07:46There's a pasta factory in Kashiwa City, Kanagawa Prefecture, that's been around for a long time, since before the war.
07:56A long-established manufacturer that has been making pasta since before the war.
08:01Hmm, pasta?
08:03This factory actually uses traditional Italian methods for drying
08:08When creating a stud, I think, "Wow, they're doing it this way?"
08:14It is often described as both easy and dry.
08:21Compared to modern methods, traditional methods take approximately five times longer.
08:25So that's the secret to its chewy texture! Oh, I see.
08:33Where exactly does the time-consuming part come from? First, the wheat, which is a key ingredient.
08:40After mixing the flour and water, we headed to this pasta shop.
08:53The dough is being pushed out from top to bottom, one strand at a time.
09:01Actually, a die with a hole in it is fitted into the base of the machine.
09:09It is filled
09:15Different types of pasta have holes of varying sizes and shapes.
09:19That is how it is made.
09:24I thought this extrusion would take a long time, but it's a typical process.
09:30It's almost the same as the manufacturing method.
09:35Next, the pasta was served, and this is actually the biggest difference.
09:44In typical manufacturing methods, the moisture is rapidly removed at a high temperature of 90 degrees Celsius.
09:52The drying time is about 8 hours.
09:59On the other hand, in the traditional Italian method, the temperature inside the drying chamber is
10:0442 degrees Celsius, therefore, it will take about two days to dry the guest.
10:14It takes a full two days to mature slowly at such a low temperature.
10:21If you dry it, it will have a texture like fresh pasta.
10:25Even with dried pasta, you can feel the difference; it's just like your usual pasta.
10:33Because it is dried at high temperature for a short time, it has elasticity and a chewy texture.
10:38On the other hand, traditional pasta is dried at low temperatures for a long time.
10:44This process makes it soft, and that's how it was made.
10:50Traditional Italian pasta and everyday pasta
10:55The difference becomes even clearer when you boil them. Hello, thank you for telling me.
11:03Mr. Tatsuro Maeda has worked for a major flour milling company for over 25 years.
11:12He is a professional in powder analysis.
11:14There are various professionals, so what happens to pasta when you boil it?
11:20So, you can do this by thinly slicing the cross-section of pasta and dyeing it.
11:27This is a fluorescent image of pasta. Pasta doesn't usually look like this.
11:32The top image shows the cross-section of regular pasta, and the bottom image shows the cross-section of traditional pasta.
11:37It's a face
11:38You can see that the regular pasta has more white parts.
11:43Yes, this is because the raw starch contained in the pasta makes it feel hard when you eat it.
11:49That part is al dente. If you zoom in, you can see the raw sediment.
11:57The powder is granular.
12:00When water and heat are added to this, it changes into a paste-like substance; this is solidification.
12:06Elasticity is created by a phenomenon called [name of phenomenon].
12:13Traditional pasta, which is softened by low-temperature drying,
12:18Because it heats up easily, it is mainly hard raw starch.
12:27Solidified until
12:28Chewy texture
12:33On the other hand, regular pasta that has been dried at high temperatures absorbs water and heat.
12:38Because it's difficult
12:43It doesn't solidify easily all the way to the center, so it has a nice chewy texture.
12:49It results in a firm texture, what is known as al dente.
12:58So, in other words...
13:00The mainstream pasta in Japan is made to have an al dente texture.
13:06It is very suitable for that, however
13:08Not suitable for creating a chewy texture.
13:17Yeah, it's the usual thing where this part becomes chewy, right?
13:21I want my usual pasta to be both chewy and al dente.
13:26That's how it felt, right?
13:27Yes, you can make your usual pasta chewy.
13:31There really isn't such a method.
13:33Shaking it around
13:37Even experts are unequivocally stating that it's not suitable for making chewy textures.
13:41pasta
13:41Yes, the teacher said so.
13:44What should I do, Mama Mia?
13:46Yeah
13:48Just as the reporting team was about to give up hope, a savior appeared.
13:56Two men pursuing pasta: a chef and a scientist.
14:03something like that
14:03These two actually use something to make pasta chewy.
14:10I discovered a technique.
14:18Italy has discovered a technique to make pasta chewy.
14:22Chef Anchef
14:22Kakehashi Tetsuya-san
14:26This product took two years to develop.
14:31They use pasta that is easy to cook al dente.
14:34Wow, I want to eat it!
14:36The customers who ate
14:40It's really delicious.
14:43It had a texture I'd never tasted before.
14:46Furthermore, this couple had driven two hours to get here.
14:52Tar
14:52Uh
14:53It was delicious.
14:54It's chewy and delicious.
14:59It doesn't have this kind of chewiness or texture.
15:03It's chewy and bouncy.
15:07Captivate customers
15:09How is the chewy texture created?
15:14When Kakehashi-san showed me around the kitchen...
15:19A pot full of boiling water
15:22Is there a secret here?
15:24Right?
15:26I never use this.
15:28Not used at all
15:28Do not use
15:32It's this thing you can see over here.
15:34No way
15:35Is it a cauldron?
15:37Yes, this is the Hell Cauldron from Kanagawa.
15:39Hell Cauldron
15:40Yes, in this
15:43oh
15:44Pasta sheets
15:46Uh
15:55Yes, this is Beppu City, Oita Prefecture.
15:58It was Beppu.
15:59Beppu
16:02Hell-steaming, where vegetables and meat are steamed using the steam from the hot springs, is a local specialty.
16:11I tried cooking pasta in this hellish cauldron.
16:15Apparently, the pasta turned out wonderfully chewy.
16:22I don't know the reason.
16:25The chef does it by instinct.
16:28I don't know the reason, though.
16:30Yes, it becomes this chewy.
16:32The flavor does not deteriorate.
16:33Yeah, but how do you do it at home with a steamer or something?
16:38I can't take this anymore.
16:41Rest assured
16:42And here's a method you can even do at home!
16:45The person who made the pasta chewy
16:4840 years dedicated to flour research
16:51It's Masaharu Yamada.
16:55At a major flour milling company
16:56He was also involved in the development of frozen pasta.
17:02That's what Yamada uses to make pasta chewy.
17:06but
17:07All you need is a frying pan and a lid that fits it.
17:13Yes
17:16Some people may know how to cook in a frying pan,
17:20The key is to use this lid.
17:25After a while
17:28The frying pan is filled with steam.
17:30So, this is how it's being steamed?
17:33The inspiration for this cooking method was
17:36When you fry dumplings, you pour in a lot of hot water at the end, right?
17:42That's also because the hot water evaporates and turns into steam, which coats the dumpling wrappers.
17:48It's exactly the same as making it chewy.
17:50surely
17:51I see, I see.
17:52Yeah, yeah
17:54That's what caught Mr. Yamada's attention—steam
17:57By warming the pasta with steam
18:00I thought it would turn out chewy.
18:047 minutes after covering
18:08Shiny, glossy pasta is ready.
18:11So, how does it taste?
18:17We have prepared a pasta tasting set. The light blue plate is a pot.
18:23Here's some boiled pasta. Let's start with this. Mmm, mmm, mmm, mmm, excellent.
18:29The cooking time is just right, al dente, so delicious, so delicious!
18:32It has a great texture, it's really good, yes yes, next is the pink plate.
18:38This is pasta cooked using steam in a frying pan with a lid.
18:44Yeah, yeah, wow, they're completely different, I'll say it again, they're totally different, definitely a perfect match.
18:51Yeah, it's completely different, but not too loose either. The shine is just different.
18:56No, from the looks alone, this steam is definitely better.
18:59It's good, isn't it? I feel like it has a stronger umami flavor. This steamed version is better.
19:04Yes, yes, yes, the cooking method alone makes such a difference. The power of steam is amazing.
19:10Wow, the power of steam is amazing!
19:12A revolution occurred.
19:13Isn't this the first time since I was a reporter?
19:20Why does using steam make pasta chewy?
19:25Is that so?
19:26I've scientifically verified it.
19:30This is what the cross-section of pasta looks like when boiled in a pot.
19:35There are still some unhardened white parts left, right?
19:39On the other hand, here's what happens when using steam.
19:43It hardened completely all the way through.
19:47Oh, that's completely wrong.
19:51Compared to traditional Italian chewy pasta noodles
19:55Same level
19:57Yes
19:59Professor Maeda, who has been researching pasta for many years, also commented on these results.
20:05I was a little surprised.
20:07It's a very hard pasta.
20:10I was very surprised that it transformed into something so chewy.
20:19What exactly happened?
20:22According to Professor Maeda, when boiling pasta in a pot...
20:26The temperature is higher at the bottom and lower at the top, causing reflow.
20:32The temperature is unstable.
20:36So, use plenty of hot water and boil it at the highest temperature possible.
20:40They are saying
20:41So that's it.
20:42That's why there are so many of them.
20:45On the other hand, when you put a lid on the frying pan...
20:47The inside was filled with steam
20:49The overall temperature is kept high.
20:52The heat penetrates efficiently all the way through.
20:55So that's the secret to its chewy texture!
20:59I see
21:01The power of steam is truly amazing.
21:05but
21:07Actually, this method has
21:08It has one weakness.
21:10Yes
21:11Oh, seriously? I came all the way here.
21:16After putting the lid on and waiting for a while
21:21It's overflowing!
21:25I understand, it boils over.
21:29If you put the lid on, the foam will build up and overflow.
21:33Yeah, yeah
21:35Ugh, cleaning in front of this stove is such a pain.
21:37It's a hassle.
21:40How can I deal with this boil-over problem?
21:45Now everyone, this is where the instruction manual comes in, and it's really unpleasant.
21:50picture?
21:50It's just beginning.
21:50The answer we found is
21:53It is a common item in most households.
21:56This liquid
21:57With this, you'll never have to worry about boil-overs.
22:01Try experiencing its power for yourself.
22:03Oh, what do you mean?
22:04Experience?
22:09That's the liquid from earlier.
22:11Do you know anything?
22:13Oh, it doesn't smell.
22:14picture?
22:15It feels like oil.
22:16Yes, yes
22:17Absolutely correct
22:18It's oil.
22:19Let's see if it can prevent boil-overs.
22:23I wonder how much it will cost.
22:25One teaspoon is enough.
22:27yes
22:28Why is this okay?
22:29One cup is enough.
22:30This is fine.
22:31Put the lid on
22:33Let's start the experiment.
22:35Wait, but this alone won't cause it to boil over?
22:40But they're already swarming.
22:41It seems like they're the ones making a lot of noise.
22:46But the firepower is the same, you know.
22:49I was starting to think the flame was a bit weak.
22:51Oh, look!
22:52Oh no, this is bad, this is bad.
22:53He's already here
22:55It came out, it came out
22:57Oh no oh no
22:59It's really bubbling and simmering over here.
23:02There's no way we'd get along.
23:05Wow, that's really interesting! They're completely different!
23:08Now, please turn off the switch.
23:12This is bad.
23:13Really?
23:14Look at this, it's insane!
23:17Wow this
23:19Cleaning this is going to be a pain, isn't it?
23:21Wipe
23:22We also have towels.
23:24This is troublesome.
23:24This is troublesome.
23:26it is
23:27It's a hassle, but
23:27Ugh, what a pain.
23:28It's even more troublesome, isn't it?
23:29If you play seal combo
23:30With this, you don't have to do anything.
23:32If it's nothing, then look
23:34Because there's nothing attached.
23:35yes
23:36The three of us will be doing infomercials and stuff.
23:40How did you find the power of oil?
23:42I don't understand the reason behind the power of oil.
23:44That's amazing!
23:48Why when you add oil
23:49Does this prevent boil-overs?
23:53By adding oil that does not mix with water
23:55Oil gets into the bubbles
23:57It prevents the bubbles from bursting and becoming larger.
24:03There's something in the way so it can't inflate.
24:06I see, I see.
24:08Any type of oil is fine.
24:11With a spoonful
24:12Even when boiling udon or somen noodles.
24:14It will be very useful!
24:18Frying pan and lid
24:20And with just one spoonful of oil
24:23The chewy texture is clear.
24:27Next up is another secret essential for delicious pasta.
24:32The person who taught me was Hidaka, one of Japan's leading Italian chefs.
24:39Yoshimi went to Italy about 40 years ago in search of authentic flavors.
24:46What I learned about the true essence of pasta during my experience was the sauce.
24:52The pasta and the noodles need to be well-integrated, you know?
24:55It doesn't taste good.
24:56It won't taste like Italy.
24:58It's definitely different.
24:59This is the best when it's completely gone from the plate by the time you finish eating.
25:03Highly delicious
25:05That's what top chefs all say about pasta.
25:09The essence of its deliciousness
25:12That's on par with the sauce.
25:14I see.
25:16That's right.
25:19When the noodles and sauce are well combined and create a sense of unity like this...
25:24A deep flavor is created.
25:27But when I make pasta at home, the sauce and noodles are like this
25:33Has anyone ever had the experience of the sauce not coating the food and leaving only the sauce on the plate?
25:38I think that's possible too.
25:39I understand.
25:40I wonder why that is.
25:43Actually, the way the sauce clings to the pasta is different from regular pasta and Italian pasta.
25:47There is a big difference in traditional Riya pasta.
25:51If you look closely at the pasta, the usual pasta is smooth
25:56On the other hand, traditional pasta is uneven.
26:01The sauce clings to the uneven surface, making the pasta and sauce mix together.
26:05A sense of unity had been created.
26:08They've started to get involved.
26:12Furthermore, this uneven surface has another effect
26:17The hint lies in the cooking method of Italian chef Hidaka.
26:20Hidden
26:23When you put Hidaka-san's traditional pasta into boiling water...
26:28It's usually 11 minutes, but we'll start it in half the time, 5 minutes and 30 seconds.
26:37Incredibly, they put undercooked, still-hard pasta into the sauce.
26:41fart
26:43Mix the sauce and pasta thoroughly.
26:49Then
26:51It starts to thicken a little like this, doesn't it?
26:54Wow
26:56looks delicious
26:56Looks delicious!
26:58The thickness is important.
27:00Starch comes out of the noodles.
27:02This is what creates the harmony between the sauce and the pasta.
27:05This is the key to its deliciousness.
27:07The source of the thickness is starch.
27:12Actually, traditional pasta has an uneven surface that makes it easier for starch to leach out.
27:16Ku
27:16The sauce had become exceptionally well-integrated.
27:19Oh, really?
27:21But then it's impossible, isn't it?
27:22Because it's so smooth, like always.
27:26However
27:27Plissoteru Pasta has solved even this many times over.
27:32Can you do it?
27:34Solve this and then go ahead and do it.
27:37This is the experimental part.
27:39The glass container on the desk contains a brown liquid.
27:43It is called elemental liquid.
27:44Ah, doesn't that bring back memories?
27:48What have you ever said in science class?
27:49The one that changes color?
27:50Starch will turn it bluish-purple.
27:52Oh, I did it!
27:54We have prepared three types of pasta.
27:56Do you have any? Yes
27:59The usual pasta boiled in a pot
28:02Traditional pasta boiled in a pot
28:05This is my usual pasta, cooked according to the instructions.
28:10Now let's examine the starch in pasta.
28:12Ready, set, go!
28:13Boom
28:15Oh oh
28:16They never come here.
28:18Changed
28:19dark
28:20Wow, that way
28:21You're the weirdest one here.
28:23The color has started to change.
28:25Which one has the most starch?
28:29Instruction manual
28:29This one
28:30That's right.
28:32Because the Torisetsu method uses more starch than expensive pasta.
28:35It's out, isn't it?
28:36Even the liquid has turned blue.
28:39Why, why?
28:40I pulled out the tradition
28:43Actually, if you follow the instructions, you don't have to do anything and the starch will grow.
28:47—They're sticking together
28:48Why?
28:50Why?
28:50When you boil the noodles in a pot as usual, the starch dissolves from the noodles.
28:55It gets thrown away with the hot water, right?
28:58Oh, I see.
29:01So it's the boiling water, right?
29:03But the Torisetsu-style pasta uses the starch from when the noodles are steamed.
29:07It's still sitting in the frying pan.
29:10It's clinging to the noodles.
29:16Therefore, the Torisetsu-style pasta naturally involves sauces as well.
29:19It will get better.
29:21Isn't that incredibly logical?
29:24But according to the instructions, there are some tricks to make it even more delicious.
29:29picture
29:30Now, let's finally pack in all the secrets of the instruction manual style.
29:34Let me show you my elaborate pasta dish.
29:37Oh, chef
29:41This time, Miyauchi Di created this instruction manual-style pasta.
29:45I'll be working with Lecter!
29:46It's the type that just pops out.
29:49What we're about to make is a super easy and delicious tomato pasta
29:54Ta
29:55Here are the ingredients.
29:57We'll be using regular dried pasta.
30:01Only 400ml of water
30:04Tomatoes are seasoned with salt and sugar beforehand, which enhances their flavor.
30:09It really stands out!
30:10Hmm
30:11First, put olive oil and garlic in a frying pan.
30:16Then, stir-fry it over medium heat.
30:21Here's the key point: Sauté the garlic in olive oil.
30:25This will prevent it from boiling over later on.
30:29Once the garlic becomes fragrant, add 400ml of water.
30:35So you put it in here, huh?
30:36I see
30:36That's the second point!
30:39Add the water and then immediately add the pasta.
30:42yes
30:43So you mean starting with cold water, not hot water?
30:46If the frying pan is small, break the pasta in half and submerge it in water.
30:51Please do so.
30:52Yes, I understand.
30:53Pasta tends to stick together if you add it after the water has boiled.
30:56The pasta is cooked with water at the same time.
30:59That's the trick!
31:00You don't have to wait for it to boil.
31:02And the essence of Trises' style pasta
31:05It's time for the lid.
31:07yes
31:07Shimura is working as an assistant.
31:10Once you put the lid on, turn the heat up to high to trap the steam completely.
31:15and
31:15Yeah
31:17Oh, bubbles are coming out!
31:21Thanks to the oil, there's absolutely no boiling over.
31:24Yeah
31:26Once it boils, stir it gently.
31:30Then, simply wait for the cooking time indicated on the pasta package.
31:36There's no need to stir it halfway through.
31:38It's boiling, so it's on time.
31:42While you wait, make sure the pasta tastes better.
31:45Singing is a good idea.
31:46please
32:15The noodles are good too.
32:16So smooth and creamy
32:16It becomes smooth and creamy
32:18Here's the third point.
32:22Add the seasoning at the end.
32:25This time the tomatoes are already seasoned.
32:28I'm going to add the tomatoes.
32:31Actually, if you add salt before it's finished boiling...
32:34Pasta tends to get hard easily.
32:37This is a common mistake for people who make pasta in a frying pan.
32:41Because it's points
32:41Take care.
32:43Later is fine.
32:44Hmm, I had it in there.
32:46So, in fact, it was a failure.
32:48It's a failure.
32:49The moisture from the tomatoes and the starch from the pasta combine.
32:54It's so gooey, isn't it?
32:55It's already melting.
33:18It smells wonderfully of tomatoes. Let's eat!
33:35It tastes so good, you wouldn't think it was added later.
33:43The tomatoes are so fresh!
33:45Sweet and delicious poop
33:50Next up is chicken cream pasta on a gray plate.
33:57Hmm
33:58Delicious! It's really addictive.
34:01Really delicious
34:02It's really delicious
34:04It looks like a shop
34:05So, you haven't added anything like heavy cream or anything like that?
34:09No heavy cream is included.
34:10Just milk, salt, and pepper.
34:12Milk, salt, and pepper
34:14Huh?
34:15It's as proper as white stew.
34:18It's thick and creamy, like whipped cream.
34:20Seriously?
34:21It thickens on its own, just like in the instruction manual.
34:24Then
34:25Fujimoto-san is already eating with gusto.
34:27Hmm, I finished it all.
34:29Delicious, really delicious
34:31You hardly need to wash it at all.
34:33It's easy to make in just one frying pan.
34:35That's so true.
34:36Wow, that's awesome!
34:39Thick and creamy with starch
34:40Here's how to make cream pasta the way you'd expect from a recipe book.
34:44The materials are here.
34:45Here are the key points.
34:48First, chicken thighs
34:50Sauté the king oyster mushrooms first.
34:51Add water and pasta.
34:53The delicious flavors of the ingredients are concentrated into the pasta.
34:59Add the milk after the pasta is cooked.
35:02Stir while evaporating the moisture
35:04It's ready when it starts to thicken.
35:10Finally, add the spinach.
35:11Season with salt and pepper.
35:15The instructions can also be found on the program's website.
35:21So far, you've seen this new common sense about pasta, but...
35:26Pasta is still a very deep subject. What exactly is pasta?
35:34The word means something that has been kneaded, and refers to all kinds of kneaded products made with wheat flour.
35:40Wow, there are over 500 types of pasta in the world!
35:47Do you have one?
35:47Not just noodles, but various shapes
35:51This is called short pasta.
35:56But why are there so many different kinds?
36:02The key to this lies in Mamma Mamma Mamma Mamma.
36:23The person who told me was Italian chef Sato from Ebisu.
36:26Takayuki
36:30Embassy of the Republic of San Mari on the Italian peninsula
36:33It has been given the seal of approval as one of the best restaurants.
36:38Such skill is truly an incredible honor, a genuine master craftsmanship.
36:44The signature dishes of this restaurant are all handmade by the chef.
36:48Handmade pasta
36:49Hey hey hey hey seriously this
36:54Pasta in various colors and shapes, paired with different sauces
36:57Andarinos, which are characterized by their unique texture and use of different cuts of meat, are meaty.
37:04It's absolutely delicious when coated in a rich, simmered sauce.
37:08The clozzeria with the absolutely delicious pattern stamped on it
37:12This is also pasta served with pesto sauce.
37:16That's why it was Sato-san who taught me how to make these kinds of dishes.
37:22In villages and towns, there are mothers who are good at making their own special pasta.
37:26So I went to visit someone like that and had them teach me directly for a week.
37:32We're not close enough to cry together when we go home.
37:37Because it is.
37:39Yes, I learned it from Italian mothers, from my mom.
37:43Homemade pasta is like the taste of home cooking, made by mothers
37:53They make the local pasta by hand, wow, that's so meticulous.
37:59It's no longer just a craft; it's beautiful pasta that you make for your family
38:06Treat a friend
38:08This is a typical scene in Italy, this is the village.
38:14There are some foods that can only be eaten in a particular region, or foods that can only be eaten in a specific state, so it's all about individual taste.
38:21A wide variety of sexualities is deeply rooted in that region.
38:25Mamma's homemade pasta is the most soulful thing.
38:30I thought so
38:32I didn't know that each family has its own unique characteristics that are passed down through generations.
38:37I think you'll go.
38:38But I wouldn't want to marry into a family in that somewhat difficult region.
38:41That's right.
38:43I can't take it anymore.
38:51So, let's try making short pasta.
38:54Well, I also interviewed some fun Italian mammas.
38:59This is Director Tanaka.
39:00Yes, we spoke to a mama who is in Japan and we
39:05I just learned how to make pasta, which is really fun even for beginners, so please give it a try!
39:10I want to
39:12It's a pasta called Marloredus, and I'm using this basket
39:16The mamas make it, but it's actually a little bit familiar to us
39:21The same method can be used with spiral nests.
39:25Oh, I see, we have one too.
39:27let's do it
39:27yes
39:28Use your thumb
39:29yes
39:30one
39:31One
39:32The dough is made by kneading all-purpose flour with lukewarm water until it's about the size of a marble.
39:37Make it the size.
39:40It's a soft fabric, so I'll place it a little to the side.
39:44Then press it firmly and it will wobble
39:50Hoi hoi hoi
39:52Give me a tight hug and do this
39:55Wow, so cute!
39:56Done
39:58a
39:59That's true.
40:00You're incredibly skilled!
40:01Simple
40:02Nice, it's cute.
40:03Wow, you can even have a baby with this, seriously.
40:06I think I'll tilt it.
40:07Oh, it seems like I didn't get the correct answer. That's right, that's right, there are many kinds.
40:15The reason they exist is because the mothers are trying to express their individuality and are pursuing it to the fullest.
40:19It seems that was the result, so the moms are having a great time with their families
40:26It's the best, while we're talking about all the trivial things and complaining.
40:37Lemon and olive
40:39It already has a refreshing scent
40:43good
40:45It has an Italian feel to it.
40:46Italy
40:47It feels like I've come to Italy
40:48It's so chewy, lemon!
40:50Chewy
40:52This is stylish
40:54It would be quite stylish as a snack to go with alcohol.
40:56I want to drink wine.
41:00Just because you ask doesn't mean everything will come out.
41:04So much love goes into making short pasta!
41:08Italian moms are amazing!
41:10But honestly, I don't really know how to incorporate it into my usual cooking.
41:16I bet there are a lot of people who don't understand it, right?
41:18For those of you who are interested in therapy, we can help you with something familiar to you through short circuits.
41:24Pasta would be perfect for that. Is that a bento box?
41:36Actually, one of the characteristics of short pasta is that it doesn't stick together.
41:40When comparing pasta that had been left for an hour, the noodles
41:48The pasta is completely stuck together.
41:51But I don't like this.
41:54Short pasta has a three-dimensional shape, so it stays fresh even after some time.
41:59It doesn't stick easily and the texture is well preserved.
42:02That's right
42:04In fact, in Italy, lunch boxes containing short pasta are
42:08Very popular
42:11The menu for the day was butterfly-shaped pasta
42:15Rufatte pasta mixed with tomato sauce
42:18Stylish!
42:19Stylish!
42:24Students and business people use it as their lunch box.
42:28They're coming to buy it.
42:31For lunch, short pasta is definitely the better choice.
42:34Because that way you can avoid getting your shirt dirty, you can bring a handkerchief or something.
42:38You don't have to wear it.
42:39I see
42:41By the way, I'd like to ask Sato Sefu for his recommended bento box.
42:45I did it.
42:47First, boil the pasta for the time written on the package.
42:53Then rinse with cold water.
42:58Mixing it with olive oil further prevents it from sticking together.
43:01Naru de
43:04Finally, add your favorite pasta sauce and it's ready!
43:10Mix store-bought white sauce and meat sauce.
43:13And it will be like lasagna.
43:16Give it a try.
43:19How did you discover the fascinating world of pasta?
43:23The pasta was quite a surprise.
43:25I'd like to take over the recipe for pasta from my family.
43:28Banmar's pasta
43:29I see.
43:31The content I introduced today can be downloaded using this QR code.
43:36in
43:38Al dente, chewy, and short pasta – definitely your favorite!
43:43I want you to find Mino Pasta, and finally, this pass nurtured in Japan.
43:50How to enjoy Ta at a long-established Western-style restaurant in Sendai City, Miyagi Prefecture
43:57The most popular menu item is the classic Neapolitan spaghetti.
44:03I thought it tasted good because it blended well with the other ingredients.
44:05It's chewy.
44:08Our specially crafted extra-thick noodles are boiled and then left to rest overnight.
44:14Cook the pasta until it is soft all the way through and until it is browned.
44:18firmly
44:25The aroma and umami are enhanced, and the rich sauce coats everything perfectly.
44:30Mitsuku
44:32May the same delicious taste, then and now, continue to be a part of your dining table.
44:38Blood pressure management tips from the 2025 edition of the user manual.
44:48The point is 130 horses
44:51I want you to firmly grasp it in your mind.
44:53Oraku
44:54Thank you for watching.
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