こごうの台所 ほぼノーカット❤︎ノーメイク
It was all messy today. What kind of shank was it today ? This Kagoshima Prefecture, domestic Wagyu beef shank, lucky meat, beef stew. Domestic Wagyu beef shank, lucky meat, beef stew. I’m going to make lucky meat into beef stew . First, I’ll turn on the heat and put it in a frying pan. I’ll heat it up a little and add the frozen butter I’ve stored . When it’s about this hot , I’ll peel it off like this and the butter will have melted , so I’ll float it like this because the heat is a little strong . But it’s a pain, so I’ll just stab it with a fork like this , stab it … I don’t know what you’re saying, but it’s kind of a habit, so I’m going to grill the surface with this, well, I’m not doing anything special, but I’m going to put onions , onions, carrots , onions and carrots , some of the carrots were going a little bad, I bought them because they were cheap , because I’m going to simmer them anyway, and I also have to peel the potatoes, which is a bit of a pain , it’s nothing really, but I’m grilling it like this , grilling it, turning off the heat, and setting them aside , then I peeled the remaining onions, peeled them, peeled the carrots with a peeler, peeled those too, peeled the potatoes , peeled those too, peeled the potatoes, peeled the potatoes , oh, a knife, if you have a Hot Cook, you can make it in no time if you use the curry mode, but, oh , I got a delivery from France, so, ah, the table is a bit dirty, sorry , um, so, I got a delivery, but this DOUFEU, red wine, I bought in France, this, should I cook it in this , Enzo Mari is fine, but it’s okay. This is the usual one, oh sorry it’s messy , I’ll start boiling it here, can you take a picture of this already? Oh, it is, so I’ll cut this up and throw it all into this DOUFEU. My cooking isn’t always anything special, I put laurier in when stewing , and chopping it into chunks seems more delicious, but if I slice it into rounds, it seems too careful, and my daughter doesn’t like big carrots, so it’s disappointing when it looks like this. The carrots were starting to rot, and the tips were turning black, so I had to eat them. If I added too much, I’d get complaints, so I’ll just make carrot rapée . I prefer more onions because they’re sweeter and my daughter likes them, so I’ll add more onions for her sake and also to increase the portion size. It would be a waste to eat all of this in one day, so I’ll use this for 2-3 days. Beef stew : In this day and age, isn’t it best to eat it over 2-3 days? And I won’t cut it into small pieces. If I cut it into small pieces, it gets mushy and mushy after simmering, which I don’t really like, so it’s up to your preference. If you like it mushy, cut it into small pieces . See that meat from before ? It ‘s well-cooked, isn’t it? That ‘s what I’m going to add . But I also need to peel the potatoes. You might ask why I’m using a knife when there are peelers available, but peelers aren’t actually for peeling potatoes. For me, the standard way to cut potatoes is with a knife, like this , round and round and round. I’m not very good at peeling potatoes, so if you’re not good at peeling, it might be easier to do it like I do, like this, like this. Oh, sorry, I’m not wearing my glasses, so I can’t see. Put them on, I can’t see . Okay, I’ll put them on. Okay, I’ll put them on. Okay, I’ll put them on. Okay, I ca n’t see. Okay, I’ll put them on. Okay, so, if I peel it like this, I have presbyopia, so I need to hold it far away to see. Okay, I hold it far away and look like this , and if I keep taking out my reading glasses, it’ll be like double glasses, so I guess it should be like this . Okay, so here it is, half a big potato, like this. If you’re using a Hot Cook, you should put another one in . If you don’t put a whole one in , the Hot Cook will get all mushy, and it’ll end up looking like curry or whatever, with no potatoes. That’s fine for people who like that, though. The bad thing about the Hot Cook is that it cooks the food too much. Yesterday’s boiled radish and chicken wings were so mushy, I don’t even know what to say , but if you like oden, you should definitely buy a Hot Cook. But , I don’t think I need one. Well, I do need a Hot Cook, but I end up overcooking it . So, hmm, what should I make? Something lightly simmered. That’s why I always make boiled pumpkin , and I’m like, are the sprouts okay ?! Now, cut it like this, throw it in, and this is a trivial thing, but does anyone remove the sprouts first? After finding the sprouts like this , you just swirl it around and you’re like , oh, I found the sprouts , there they are, done! There it was, and then it started spinning , oh, didn’t you see? After that, it started spinning , which one are you? I’m in the “on the day” camp. I’m the “change it depending on the day ” camp . I feel a sense of security when I have potatoes in the fridge, you know? You can fry them with bacon, or fry them with onions and make an omelet . This is what I think while peeling potatoes. For those of you who have kids studying for exams, what do you do when they’re studying? They really have to be quiet, what do you do? Everyone’s going to cut this meat, I don’t know how to keep them quiet , oh, this, this, this juice here, juice? I’m going to put the meat juice in the pot , and then I’m going to cut this , oh, I can see me in this picture , oh, excuse me, how about this? Am I in this picture? Can I see you? I’m in this picture, should I turn on the light? I turned on the light, can you see it if I turn it on? No, it’s dark, isn’t it? Ah, this is better What do you think ? I don’t like touching meat, so I cut it like this , and with tongs , it looks like good meat. It’s fourth-grade beef, after all. From Kagoshima. It’s the best, I wonder if it’ll be delicious just like this , but I won’t do that. So, I’ll put the potatoes, onions, and carrots I put in here earlier , and it looks delicious, doesn’t it? Is it okay to just have the meat ? You’re getting such good meat at such a low price, and I’ll enjoy it, and then, from Brittany, where my boyfriend lives, I put in about two bay leaves, and just simmer it, and then! And then, I noticed some dirt on the frying pan I used to cook the meat in earlier, or is it dirt? Dirt? This umami flavor is here, so you put it in like this , scraping it off so the flavor doesn’t escape , and it’s about this amount, just enough to just barely touch it. Can you see it? Just enough to just barely touch it. So, I’ll turn it on the heat, I think it’s medium. Once it starts to boil , I’ll turn it down to low heat. Keep it cool and do it properly, this Le Creuset DOUFEU is cool, isn’t it? Well, this is for 50 minutes , about 50 minutes? Let it simmer , and in the meantime, I’ll use this leftover to make some carrot rapée. Now, it’s boiling a little, so it’s simmering, right? Then , it’s a pain, but rather than this ladle , I use this antique one, is it vintage? This tiny vintage ladle I bought in France— not really a ladle, but the kind you put on soup— comes with every set. You use it to skim off the scum. This extra step is absolutely necessary, even though it’s a pain. I study French for 50 minutes, on my days off, or rather, every day, but I’m not making any progress . It’s frustrating because language learning doesn’t have immediate results. I’m always told, “It’s a handicap.” If only there was some kind of magic , I could suddenly speak English! That’s why those kinds of learning materials sell so well, and scammers abound. No, I can’t. Okay, I’ll wait a little longer. It was a little too hot, so I turned it down to the lowest heat? Or very low? Well , it looks like it’s boiling, and I’m in the picture, so it looks like this. It ‘s bubbling, right? Bubbling, bubbling . So, don’t turn off the heat. I wonder how it’ll turn out ? I looked at it and it looked delicious . There wasn’t much meat in it , but it was expensive. It was beef, shank, so I checked the condition of the potatoes. If they were a little crumbly, that was good. If they were a little crumbly , that’s not good, so I cooked it for about this long . Then, since this was the cheapest , I wonder if I should turn off the heat with a large pot. I don’t trust these kinds of things, so I usually put it in like this. If I use a metal ladle, it will scratch the Le Creuset enamel, so I mix it with something like this. I love stews , so when I lived in Nagano , I always put celery in it on my wood-burning stove, and I always cooked on top of it. I have to wash it . Oh, that’s right. Look, there’s a stain on my apron. I don’t like it. I was selling aprons. That apron isn’t very popular, either. I know I shouldn’t say, “You should definitely buy this pink apron because it’s so cute,” but if you do, this one is cute. I always buy it because I like that fabric, and on occasions like this, I say, “Tada, Yuasa’s spoon is good.” Hmm , too thin . Too thin, it brings down the mood. But too thick, too thick is no good . Beef stew is quite expensive , so I only make it about once a year . Curry isn’t popular at home, either. My daughter can’t eat spice curry, though I make it myself. This is easy. I whip it up for lunch. I made it the other day in Osaka. At a friend’s house, and they were like , “Hmm ? I put everything in, maybe a little too much? Let’s simmer it a bit and see how it dissolves. ” It’s finally the season for stews. I love cooking, so summer isn’t all that fun. Anyway, it’s mostly mixed, so I’ll turn the heat back on. I’ll turn it on the very low heat . It’s probably too thin. What should I add? If I add tomatoes or something it will turn into hayashi rice, so I’m still considering it I had some pumpkin, but what about that? It might not really matter Oh, it’s a little dark, maybe this one is better Kogo’s recommendation Gogo’s recommendation is better vertically Kogo’s recommendation, the rest is a short video ♪ There are two It’s simmering like this It may not look very good It’s starting to melt like this I overcooked the potatoes, but look , the meat looks delicious Now it’s done, so let’s serve it in a bowl It’s a little light in flavor, so add a pinch of salt Peel off anything stuck to the bottom and eat it It turned out delicious. Today I used a Moroccan bowl. How do you like it? Here it is , like this I’ll eat it with this Jensen bread I’ll toast it a bit Now let’s eat This is a German Atique or vintage, I don’t know, but it ‘s not a fork. Spoon I’ve been trying to learn French since this morning, but I can’t even say a word. I have a language disorder, so I’m the one who’s basically in the mood. The word order is a little weird, is n’t it? Let’s eat. It’s hot! 🥵 Delicious. I need to bring my fork and knife. Pho, al-fa-ale, are these connected? Are you recording now ? Are you ? Are you? Yes, you are. This is the fork they sell at the usual Japanese yellow fish store. This is a Domino Domino, an antique domino , and this is an Opinel knife they sell at French supermarkets . It looks like something men would like. You turn it around and lock it in place , and you use it to cut and eat meat, but the spoon is a bit of a nuisance. Whoa, has it gotten hard? No, it has a nice texture. It’s hard . I wonder what I did wrong. It feels incredibly chewy . Oh, my daughter is going to get mad at me for this. 😭 “It’s tough 😠” You’re right, I wonder if muscle needs to be cooked a bit longer – it’s pretty tough, I’m sorry I went to so much effort to make it, but maybe I should have added red wine – oh well, I messed up a bit, the meat, I did something unfortunate , I made some mistakes too So, I’ll eat it by myself It was like this I wanted to revive my failed beef stew, so I put it in the refrigerator for a day to let it sit So I went to the butcher to ask for advice about my problem, and the butcher told me to grill some minced beef and put it in, so I grilled this and put it in The store that puts it in these packages is pretty low now, so I’m going to grill this a bit, grill it in lard and put it in here Then I turned on the fire, and Let’s grill the meat. With an iron pot like this, if you turn up the heat too high in the middle, it will get hot only in this area and not in the center, so first heat it up slowly over low heat. While that’s going on, remove the meat and , “Um, I just got home too…” If you make a mistake and are in trouble, it’s a good idea to ask a butcher. A reliable butcher. I rush to the butcher right away , and they listen to my concerns. I told them that I boiled shank meat today, but it wasn’t very tasty. So, there’s no point in boiling it any more, so I’ll grill some minced beef, so I’ll grill it. It smells good. The red wine I was given looks good, but I don’t drink it at home, so how do I open it? Oh no, I can’t open it . I don’t have any tools to open it. Oh, I found it! I found it. Is the meat okay? I think this is good enough! I thought about adding red wine, but no , by the time it gets to this point it ‘s like a stew that’s been left for a day . Leaving it for a day gives it more body. Some people add chocolate, but I don’t like adding chocolate, so I’ll bring this meat back to a boil and pour it all in. I thought about red wine, but the man didn’t say anything about red wine, so if I do something extra, it’ll smell like red wine and my daughter won’t be able to eat it, and that’s what I can think of. Can you think of something? What can you say? Can you think of something at a time like this ? No, it can come to mind . Ah , so it’s something like this. It’s been a day already , so rather than just adding water, I can add a little of this oil from when the meat was fried , and it’s like dissolving a little lard and bubbling like this, right? But if I do this, the potatoes will fall apart and it’ll be gooey and gross , so it’s starting to boil. So, it’s starting to boil, and then I’ll add this flavorful frying pan with the juices from the frying pan like this and bring it to a boil again… It’s true! It looks a bit like Hayashi rice, but this tough shank meat seems like it would work well as a soup stock . Yes, yes! I’m sure it would taste good . So, here’s a plan to turn failure into success. I asked the butcher. Well, will it work? But my daughter is coming home, so I’ll show you the eating scene again tomorrow morning , or rather, in the breakfast series. Bye everyone.
長いので要点をお伝えすると
まず
急に思い立ってカメラを回したので
ノーメイクでパジャマ姿です
この撮影をする前の日に20%オフのスネ肉をゲット
さっそく作ってみたら大失敗😭
どうしよう😨となったので
信頼している近所のお肉屋さんに駆け込んで
この状態からどうしたら美味しいビーフシチューになるか相談したら、焼いた牛バラにを入れるように進めてもらい、やってみたが
私の舌には合わず
まさかの大大失敗😔
娘には人気だった
年寄りにはこのコッテリは無理だってお話です
こごうのくだらない雑談が30分以上繰り広げられます
【スタッフさやかより】
19:10 からの部分が好きです😊