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쩐다고 할만한 식당 자체가 없죠 다 비슷비슷 프리미엄이라고 할 정도의 업장은 전무합니다. 부산 톤쇼우도 말은 많이 나오지만 가성비가 좋은거지 쩐다의 맛이 아니고.. 고기를 저기서 더 고급으로 다루기엔 난이도가 너무 올라가서 어쩔수 없는 현실이기도 합니다. 반죽물이나 빵가루에 장난을 더친다 해도 한계점이 존재하구요.
@@arthurhardy you've clearly never had a medium pork chop then. It's the way to go. For context,...the bacteria in pork dies at a lower temperature than that of chicken. You can eat pork that's not cooked till its dry.
The guidelines for cooking pork in the US were lowered from 160f to 145f internal temperature recently. But this does not look like it has reached 145f. This is less of an issue with slow cooking but for a quick fry I'm not sure I'd want to risk eating pork that's still pink in the middle. I would be interested to see if a thermometer read more than 120f on these. I'd also be interested to know what the recommended internal temperature guidelines for pork are in Korea.
Recently cooked the same thing (katsu) at 140F internal and it looks like this. for most cases pork can be eaten at down to 129.9 internal, as this is what sous vide companies recommend as well. pretty odd texture at 129F but it's what a lot of high end restaurants do follow, so it's likely fine. At least my family and i are still alive
A large part of why medium pork is safe to eat is how the pigs are raised. Pigs used to be kept in ground level pens, and what food they were fed was just slop often fed from the same surface they were defecting on. The commercial pork industry has since been held to higher standards, commercial pig farms now have to maintain higher standards, especially in the the pig's diet. This has greatly reduced the chance for trichinosis and other nasty illness in commercial pork. There are no issues cooking commercially raised pork to medium. Small farm and wild swine are a different category and should be cooked appropriately.
On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender.
It said Stella!! I saw that..the place did look clean..but the way he was slapping the meat down..musta splashed all over..the pork was on the pink side for me..don't mind pink in beef..but not pork..bit longer for me..the breadcrumbs looked fab..and loved the look of the sauces. .. guess space is an issue..🤔😒
US restaurant standard is for US only. Korea has its own standard. Pork is raised differently in Korea. Pork is technically red meat, so you can cook it to medium. Especially if pork is raised in a clean environment.
clean food preparation is key to real tasty food..unlike in china where food are laden with various chemicals just to look appetizing, lucky if not fake food at all
that is 3rd world issue like China and Philippines, where pork is not raised in hygenic places, since 3 decades ago, pork parasites have not been docmented in Korea. Medium Pork is so juicer and yummy.
이틀전에 처음 다녀갔는데 엄청 기분좋은 식사했었어여!! 솔직히 제가 먹어본 돈카츠식당중 탑이라고 밀씀드릴수있습니다. 돈까스 자체는 잘하는 다른 집들과 크게 차이는 없는 맛있는맛이지만 샐러드와 특히 돈까쓰소스에서 다른집들과 차이가 있더라구여 특히 그렇게 맛있게 먹고나니 돈까쓰를 담아주시던 에르메스 접시까지 뭔가 엄청 특별한식사를 한것같은 기분이었어여!! 한번 드셔보시는거 추천드립니다!
this is cooked to medium rare-medium and it's much much more moist than the regular western porkchop. it also has better texture imo because of the tenderness. if this is undercooked pork then high-end japanese restaurants are all doing no-no's and i highly doubt that is true. you should try it and it'll change your life
Here in Argentina everyone would yell THAT'S RAW!! So everyone complains the pork sirloin is dry... The same happens with pretty much any lean meet: people doesn't know how to cook it nor how eat it
Pork can be cooked slightly pink and be perfectly fine. Trichinosis rates are so low now in the US at least, I would assume it's the same in Korea, that it's incredibly rare that you'll get sick from eating pork that's still blushing. An internal temp of 145F is recommended by the FDA, which would lead some cuts of pork to still be slightly pink. The only exception is Ground pork, this should always be cooked through completely (same with ground beef).
온도는 음식이 조리되는 시기를 나타내는 것이지 색상을 나타내는 것이 아닙니다. 돼지고기는 내부가 분홍색을 유지하면서 완전히 익힐 수 있습니다. 돼지고기의 최소 조리 온도는 145F/62.7C입니다. 137F/58.4C로 가열하면 선모충증이 죽고, 145F/62.7C로 가열하면 살모넬라균이 죽습니다. 참고로 돼지고기 내부가 완전히 "하얀" 결과는 다음과 같습니다. 165F / 73.8C 이상으로 조리됩니다.
When did Japanese Tonkatsu become Korean Street Food? Please tell me which part of the Korean language the word "Tsukizen" may be found? Keep your 2nd rate kimbap and gogigui, I'll stick with edomae sushi and yakiniku thank you very much...
On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender. Dunce
the crust sound really crispy, the preparation is clean good job ... BUT ... the pork is UNDERCOOKED, this is not fish (sashimi) or beef (tartare). Pork, along with chicken, is a meat that MUST be cooked all the way through.
That was true decades ago when pork possibly carried trichinosis but that hasn't been the case for a very long time (since the 1950s). Medium doneness pork is delicious and is safe to eat these days. Granted, my government (and probably yours as well) cautions against it but they do the same for beef and sushi so that's not really saying much.
WRONG! A minimum of 145 F or 63 C internal temperature is required by modern health standards for pork. To me the last few pieces were under cooked, but it's safe to eat. I like it just slightly pink like the first few pieces.
@@nox1cous654 like I said, the US govt says the same 145 about beef as well, but rare is 125 and medium rare is 135. If you do everything your govt tells you to do, that's great and I'm happy for you, but I've been enjoying medium rare beef for 40 years and I'm feeling fantastic. Besides, 145 is medium, and that's still pretty pink in the middle for pork. tl;dr the pork in the video is safe and probably delicious. Source: professional cook for a few decades
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5:25 고기 너무 좋아 보이네요^^
*Happy 🎆 New Year 🎆 to everyone watching the awesome eating videos of Delight!*
3:18 등심꽃살이네요ㅎㅎ 저거 꾸워먹으면 존맛
YES THE PORK WAS COOKED PINK TO PERFECTION
맛있습니다.하지만 요즘식당들이 너무 상향평준화 되어있어서 와 쩐다...이정도까진 아니였습니다.
15:30 피분리(고기와 튀김옷이 분리 되는현상)가 일어나는데 피분리에는 많은 이유가 있겠지만, 8:14 밑간을 미리해두면 소금때문에 수분이 나와 피분리가 되기도합니다.베타믹스를 쓰는거같은데 이미베타믹스에 간이 되어있을텐데...
맛은 있는곳입니다.굳이 멀리서 찾아가 줄서 먹을정도는 아닐정도일 뿐이죠
피 분리현상 저도 신경쓰였는데 언급하시네요 ㅎㅎ
베타믹스가 아니라 그냥 밀가루 아닌가요?
쩐다고 할만한 식당 자체가 없죠 다 비슷비슷 프리미엄이라고 할 정도의 업장은 전무합니다. 부산 톤쇼우도 말은 많이 나오지만 가성비가 좋은거지 쩐다의 맛이 아니고.. 고기를 저기서 더 고급으로 다루기엔 난이도가 너무 올라가서 어쩔수 없는 현실이기도 합니다. 반죽물이나 빵가루에 장난을 더친다 해도 한계점이 존재하구요.
피분리 간단함 숙성 돈까스라는데 숙성인지는 모르겟고 등심 손질&컷팅 후에 염지하고 재진공떠서 냉장숙성 하루하고 삼투압으로 나온 핏물 다시 닦고 만들면됨
근데 이게 손도가고 진공기를 사야해서 대부분 업장에선 안하는데 제가 자주가는 집은 이렇게도 해보세요~ 라고말씀드렸는데 고민많이하시다가 바꾸심 서비스도 갈때마다 주심 손님들이 맛은 그대로인거같은데 더맛있는느낌이라고 뭔지모르겟다 하신다고 ㅋㅋㅋ 식감이란게 이렇게나 중요함
@@이호일-y7l화면에 보니 비계가 붙어 있는 덩어리를 튀겨도 되나부죠?
12：35翻譯有問題、怎會是地溝油呢？😤
Some of that Pork was pretty Pink.
Yes, and?
Don't mind me, I was just thinking of the benefits of undercooked pork.
@@arthurhardy you've clearly never had a medium pork chop then.
It's the way to go.
For context,...the bacteria in pork dies at a lower temperature than that of chicken.
You can eat pork that's not cooked till its dry.
Nice sharing 👍👍
the amount of subtitles im impressed
합정동 숙성 돈가스 맛집 이렇게만 해도 한번 가보자 생각하게 되는데 생활의 달인 나왔다고 하니까 가야 되나 하는 고민이 생기게 되네
합정 근처에 돈까스 맛집이 몇개 있긴한데...영상의 츠키젠도 괜찮은편이에요. 혹시나 가시게 되면 출입문에서 떨어진 곳에 앉으세요. 출입문 쪽 자리 너무 추움 ㅠㅠ
생활의달인에서 거르고 조리과정 보면 뭐 특출난거 없음 걍 마케팅빨로 승부 보려는거지 뭐
돈까스야 걍 거기서 거기임 정말 쉬운 음식이고 마케팅이 관건임
합정이면 그냥 크래이지카츠 가는게 나음
생활의 달인이 애매하네요 그거만 아니면...
믿거생 ㅋㅋㅋㅋ
what is the coating mixture? is that panko?
*Nice video bro. greetings from Turkey* 👋
돈까스가 맛있어 보입니다 🤤
what is the correct name of the product 9:54 ?
It looks delicious but should pork be pink inside? It looks a bit undercooked.
Alguem precisa urgentemente mostrar esse video para o @Casimiro, por favor.
My, my, my.....that looks absolutely incredible!
it looks raw...
Pork needs to be fully cooked
Is this safe?
@@randyting what? Pork doesnt need to be fully cooked
@@skatewithme59 it’s a perfect medium u donkey
@@Nerdywr pork must be fully cooked you donkey
안심카츠에서 샤토브리앙이라는 표현은 잘못됫네요. 샤토브리앙은 안심에서 텐더와 휠렛부분을 제외한 부분 가장 가운데 부분이 샤토입니다.
이게 돈까스지 진짜.
요즘 수제돈까스라는 곳 가보면 진짜 한숨이 절로나옴.
Yummy. My 2022 Year's 1st RUclips video.
Meu também. Delicioso começar o ano Novo assistindo fazer essa delícia. 🤩🤩🤩🇧🇷🇧🇷🇧🇷
海老味噌スープは面白い。自分だったら、最後に味噌入れるけど
등심 지방붙은 고대로 받아써서 첫번째 마진손해 츄리살떼서 두번째 마진손해 찔긴막제거 및 손질 세번째 마진손해 완벽한 상품화를 위해서 과감하게 마진손해보며 좋게 팔으니 당연 맛은 확실하겄네요 양심장사 이런데가 잘되야됨 -지나가는 정육인-
헐.ㅡ여기가 생달에??
ㅎㅎ.생긴지 한 1년미만쯤됐나..
이곳보다맛있는곳 넘쳐납니다.
2번가봤구요.그냥저냥 기본정도에요.
합정도.상수동.홍대.연남동에 넘쳐나는 돈가츠집 수준이구요
티비에 나와서 우와정도는 아닌데 ㅎㅎ 왜..
ㅇㅈ..더 맛있고 유명한곳 많지만 줄 안서는게 장점, 웨이팅 안하는 가까운 돈까스 집 정도 포지션
Hola soy el primero 😏😏😏
Why is it pink in the middle. Isnt that unsafe? Tapeworm?
고기가 안익은것 같은데 문제가 없나요?
등심돈까스 몇도에 몇분 튀기시나요??
자를때 가운데 부분도 다 익나요??
고기 비닐에서 바로 꺼내고 손질하는데 432시간 숙성은 언제 하는 거? 그리고 돼지 안심에 샤토브리앙 명칭을 왜 붙이는 건가요...
고기가 저것만 있겠냐고~ 432시간 전에 숙성해놓은거 있겠지 ㅋㅋ
고기 손질한건 이제 432시간 숙성하러 들어간거고 ㅋㅋㅋ
영상 찍는 사람이 432시간동안 숙성되는거 찍고 있어야하냐고 그럼 누가봄~ ㅋㅋㅋㅋ
이런 댓글은 지능지수가 몇이어야 달까?
근데 실제로 저렇게 숙성안함 ㅋㅋ 고깃집 일해보면 저렇게 숙성할 공간도 없고 숙성 냉장고에 고기만 넣어놨다가 쓰던거 다떨어지면 꺼내쓰고 다시 채워넣음
시간 신경 안씀 바쁜 곳일수록 더욱 더
숙성냉장고에 고기 넣는데로 고기 빼나가는데 숙성시킬 시간이 어딨어 ㅋㅋ
@@lightartist잘 알지못하지만 제대로 된 숙성전문식당은 따로 숙성창고가 있는걸로 알고있습니다
@@BanguRia 정직하게 그런곳도 있긴하겠죠? 제가 일했던 식당은 잘안될때 하루 100~200매출 잘될때 300~350 나오는 곳이였는데 숙성냉장고는 있지만 숙성창고는 따로없었고 고기 떨어지는대로 숙성냉장고에 얼마안된고기 꺼내다 썼습니다.
운영하는 회사가 따로있는 매장이였고 숙성 흑돼지 전문점이였지만 회사에서도 어차피 모른다고 흑돼지도 수급이 안될 땐 백돼지 갖다씀
72시간인지 400시간인지 숙성 거짓말, 흑돼지 거짓말 근데도 동내에서 제일 잘나가는 돼지고기집이였음
What is the initial broth for?
베타믹스 쓰는건가요???
is it good for pork to be pink inside?
It's fine.
Anyone here knows what are the ingredients for the wet batter they use before they put it in panko? Thank you! :)
Looks to be just flour and water as far as the flaks I'm not sure
trade secret..
근데 고기 다익은건가요?? 고기가 너무 두꺼워 중앙에는 안익었는지 붉은데요?
부산의 톤쇼우와 대결한다면 어디가 더 맛있을까...?
Wow~^^ Great^^
The guidelines for cooking pork in the US were lowered from 160f to 145f internal temperature recently. But this does not look like it has reached 145f. This is less of an issue with slow cooking but for a quick fry I'm not sure I'd want to risk eating pork that's still pink in the middle. I would be interested to see if a thermometer read more than 120f on these. I'd also be interested to know what the recommended internal temperature guidelines for pork are in Korea.
Recently cooked the same thing (katsu) at 140F internal and it looks like this. for most cases pork can be eaten at down to 129.9 internal, as this is what sous vide companies recommend as well. pretty odd texture at 129F but it's what a lot of high end restaurants do follow, so it's likely fine. At least my family and i are still alive
looks about 150-160 on the edges, and like 130-140 in the middle section
A large part of why medium pork is safe to eat is how the pigs are raised.
Pigs used to be kept in ground level pens, and what food they were fed was just slop often fed from the same surface they were defecting on. The commercial pork industry has since been held to higher standards, commercial pig farms now have to maintain higher standards, especially in the the pig's diet. This has greatly reduced the chance for trichinosis and other nasty illness in commercial pork.
There are no issues cooking commercially raised pork to medium. Small farm and wild swine are a different category and should be cooked appropriately.
@@sc5015 explains the change in the recommended internal temperatures.
@@sc5015 pretty interesting stuff there. thanks for the information.
Thank you for showing this restaurant, Happy New Year.
Super
I seriously need to take a Korean food vacation.
Great job, guys!
if you paid a visit to China, you would forget about South Korea. man!! come to China!! Beijing, shanghai , guangzhou, chongqing, nanjing.
everything is better in china
@@rockyrock5223 fake food china
@@alec0065 everything fake in china
편집 하실때, 동일한 작업 반복하는 장면은 좀 제거해 주시면 안될까요?
Wow, yummy
돼지고기인데 덜익혀 먹어도 되는건가요?
냉장인가요? 냉동을 해동한건가요?
Yummy yummy 🤤
Pink inside 👀
On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know:
Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender.
Since when did this japanese creation become Korean street food?
They love to claim things as their own. There is even a clown faction in korea who believes they invented pizza. I wish I were kidding...
I’m a little concerned about how close the raw pork is to the beer taps. Why is the kitchen set up like that? Or are they not beer taps?
It said Stella!! I saw that..the place did look clean..but the way he was slapping the meat down..musta splashed all over..the pork was on the pink side for me..don't mind pink in beef..but not pork..bit longer for me..the breadcrumbs looked fab..and loved the look of the sauces. .. guess space is an issue..🤔😒
US restaurant standard is for US only. Korea has its own standard. Pork is raised differently in Korea. Pork is technically red meat, so you can cook it to medium. Especially if pork is raised in a clean environment.
If you go to the right places you can get served medium pork. Stick to canned baked beans
@@JohnDoe-me6vm cheeky sod..you big pussy hiding behind a cat..if you have credible info..don't start throwing cheap insults..
ha ha in Korea, pork does not have 3rd world parasite issues, pork in medium is just fine, which tastes fantastic and really juicy.
Very nice 👍👍🥰🥰
clean food preparation is key to real tasty food..unlike in china where food are laden with various chemicals just to look appetizing, lucky if not fake food at all
that is 3rd world issue like China and Philippines, where pork is not raised in hygenic places, since 3 decades ago, pork parasites have not been docmented in Korea. Medium Pork is so juicer and yummy.
How is this street food? It's in a building.
양배추에서 냉장고 냄새나던곳
에르메스그릇에 음식을 담는 것도 좋지만
음식이 에르메스였으면 더 좋았을 곳
0:57
それは玉ねぎじゃなくて桜えびでは？
Maybe someday I will get to visit your country. This looks incredibly tasty!
Certified Gold!!!!!
조리공간이 가운데 있어서 안심도 되고 음식 나올동안 구경도 하고 좋네요 ^^음식도 맛나보이고요^^왜 우리 동네엔 이런 곳이 없는고얌...ㅠㅠㅠ
안심돈까스라서 안심
看到口水一直流
This is Japanese Tonkatsu. The name of the joint is Japanese, too. I wonder what's happening.
궁금한게 고기가 저렇케 두꺼우면요...튀기는 시간은
얼마나 걸리고 튀김온도 몇도인지 궁금합니다.
저도 궁금합니다 알려주세요
160~163도에서 천천히 익히다가 180~185도로 익혀서 바삭하게 만들어냅니다. 등심을 저렇게 두껍게 하는 것 보단 안심으로 두껍게 썰어 카츠 만들면 더 부드럽습니다
180도 3분 튀기고 6분 레스팅하면 빛깔 정말 잘 나옵니다
@@user-nb7ry1eg3w
등심.안심 동일 기준인가요
두께는 2cm 이상이던데!
猪肉拆包装后不再冲洗一下吗？
That tonkatsu looks pretty good
여기 나왔구나....솔직히 연돈보다 맛있습니다!!
12：32分中文翻譯有錯誤，＊裝滿地溝油＊ 這個是很恐怖回收再回收的黑心油阿，看到嚇了一跳
밀계빵이 맛있는데
이틀전에 처음 다녀갔는데 엄청 기분좋은 식사했었어여!!
솔직히 제가 먹어본 돈카츠식당중 탑이라고 밀씀드릴수있습니다.
돈까스 자체는 잘하는 다른 집들과 크게 차이는 없는 맛있는맛이지만
샐러드와 특히 돈까쓰소스에서 다른집들과 차이가 있더라구여
특히 그렇게 맛있게 먹고나니 돈까쓰를 담아주시던 에르메스 접시까지 뭔가 엄청 특별한식사를 한것같은 기분이었어여!!
한번 드셔보시는거 추천드립니다!
광안리 톤쇼우도 한 번 드셔보세요.
숯향입혀서 새로운 식감이 느껴졌슴니다.
비계가 붙어 있는데 맛있나요
콘반보다 맛있나요?
@@XDizzyday 강남사시면 콘반이 더 좋긴한데 콘반 웨이팅이 심해서
내가 좋아하는 돈까스 스타일.
hola estupendo video genial:👌🤜🤛👍
Love the pork cutlet such a nice cut but under cooked pork is a no no
this is cooked to medium rare-medium and it's much much more moist than the regular western porkchop. it also has better texture imo because of the tenderness. if this is undercooked pork then high-end japanese restaurants are all doing no-no's and i highly doubt that is true. you should try it and it'll change your life
@@zaymax_7 Yeah, it'll change his life alright. He's 'bout to get some serious food poisoning.
@@andykrankus5108 you can treat pork exactly the same as beef. It’s safe.
@@tomsmith9853 Huh no
@@tomsmith9853 Tapeworms would agree
맛있어 보인다 다이어트 중이라 ㅠㅠ 합정이면 집근처인데 소금에 찍어먹네여 ㅋㅋ
와사비/돈까스소스/소금 3가지 있음
Here in Argentina everyone would yell THAT'S RAW!! So everyone complains the pork sirloin is dry... The same happens with pretty much any lean meet: people doesn't know how to cook it nor how eat it
Yes you are right
same thing in the US. so many think you have to cook pork well done to kill parasites. amazing how many are missing out on correctly cooked pork.
Thank you for showing this pork chop restaurant, Happy New Year.
Not a pork chop.
Isn’t that pork a little under cooked? Consuming under done pork is bad for you.
Pork can be cooked slightly pink and be perfectly fine. Trichinosis rates are so low now in the US at least, I would assume it's the same in Korea, that it's incredibly rare that you'll get sick from eating pork that's still blushing. An internal temp of 145F is recommended by the FDA, which would lead some cuts of pork to still be slightly pink. The only exception is Ground pork, this should always be cooked through completely (same with ground beef).
@@outhouse124 i'm still afraid of trichinosis tho... but it does look good
특히 등심 안심은 진공상태에서 몇일만 지나도 드립이 엄청생김 진공지에 물이 엄청 생긴다고 근데 진공풀때보면 숙성은 개뿔이다
진짜 양 적다
덜익은것같아보이는데
괜찬은거겠죠?
온도는 음식이 조리되는 시기를 나타내는 것이지 색상을 나타내는 것이 아닙니다. 돼지고기는 내부가 분홍색을 유지하면서 완전히 익힐 수 있습니다. 돼지고기의 최소 조리 온도는 145F/62.7C입니다. 137F/58.4C로 가열하면 선모충증이 죽고, 145F/62.7C로 가열하면 살모넬라균이 죽습니다. 참고로 돼지고기 내부가 완전히 "하얀" 결과는 다음과 같습니다. 165F / 73.8C 이상으로 조리됩니다.
15:28 튀김옷이 다 벗겨져있는데 이게 나가네..
well....looks like the best korean pork is cooked japanese style....
Yes. Even the panko in this video was Japanese.
Can they eat pork in MEDIUM RARE? I honestly have no idea.
13:48 불편함 ㅠㅠ 코팅팬 같은데
Undercooked pork????
돈까스 미디엄 인데 안익어도 문제 없군요
....WHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOWWWWW !!!!!.......amazing foooooood !!! thanks
Hello friend 🙏🤝🇮🇩
와 히레 쥰나 맛있어보이네..
비주얼로 보면 카츠바이콘반랑 비슷한데 맛이 궁금하다..
It would taste raw and under cooked
가까우면 여기, 아니면 콘반가세요 근데 콘반 웨이팅 너무 심함 ㅜ
진짜 맛있어보이네요.. 가봐야겠다..
Looked a little under cooked
這誰翻譯的...在約莫12分的怎麼是倒入地溝油
Your translation says the same thing as mine
看起来不错
This place uses Hermes plates and bowls to serve fried pork cutlets? Damn…
Well, pork can eat it in medium, but not recommended it and i always ask for well done.
When did Japanese Tonkatsu become Korean Street Food? Please tell me which part of the Korean language the word "Tsukizen" may be found? Keep your 2nd rate kimbap and gogigui, I'll stick with edomae sushi and yakiniku thank you very much...
고기 크기 균일하지 않은거 나만 불편함? 영상에는 안나왔지만 그람수 재면서 하는건가?
mano para poe um limãozinho pf
확실히 돈까스 퀄이 달라 보이네요~
なぜまとめて一気に揚げるのか。あれでは油の温度も下がる上に揚げたてをお客さんに提供できていないのでは？カツ同士が触れることで衣も剥がれている。本来トンカツは蒸し料理だが、この動画では肉汁を閉じ込められているようには残念ながら見えない。
そうですね、韓国語のコメント欄見ても指摘する人多いです。
В чем панируют?
Looked raw
On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know:
Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality-juicy and tender. Dunce
the crust sound really crispy, the preparation is clean good job ... BUT ... the pork is UNDERCOOKED, this is not fish (sashimi) or beef (tartare). Pork, along with chicken, is a meat that MUST be cooked all the way through.
I'm a former cook and I was about to say the same thing
That was true decades ago when pork possibly carried trichinosis but that hasn't been the case for a very long time (since the 1950s). Medium doneness pork is delicious and is safe to eat these days. Granted, my government (and probably yours as well) cautions against it but they do the same for beef and sushi so that's not really saying much.
WRONG! A minimum of 145 F or 63 C internal temperature is required by modern health standards for pork.
To me the last few pieces were under cooked, but it's safe to eat. I like it just slightly pink like the first few pieces.
@@nox1cous654 like I said, the US govt says the same 145 about beef as well, but rare is 125 and medium rare is 135. If you do everything your govt tells you to do, that's great and I'm happy for you, but I've been enjoying medium rare beef for 40 years and I'm feeling fantastic. Besides, 145 is medium, and that's still pretty pink in the middle for pork.
tl;dr the pork in the video is safe and probably delicious. Source: professional cook for a few decades
that is 3rd world issue, in Korea pork does not have any parasite issues, medium pork is so muc juicier and tender.
raw pork nice