Delicious French food in Sendai. Fried food science.

2020/10/16 blog

◎ Sendai French Chef's Blog

A 17-minute walk from Sendai Station toward Tohoku University's Katahira Campus (southwest direction).


A 6-minute walk from "Aoba-dori Ichibancho Station" on the Sendai City Subway Tozai Line toward Sendai High Court (southwest).



Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.


French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato




I will do my best to help you today as well.


We hope that you will feel that this encounter is a very valuable and meaningful encounter.


Please stay with us until the end.


This week, we will scientifically explain the tips for making delicious fried food, such as how to cook the popular dish "fried food" at home.

And today, I would like to talk about the "Science of how to make delicious fried foods".

I look forward to working with you today.


[How much food should be fried]

○ The reason why adding a large amount of ingredients at one time results in a messy finish.

When frying, the ingredients are dropped into the oil only when the oil is heated and warmed sufficiently.

The temperature of the oil after adding the ingredients here will drop at once even if it is sufficiently heated.

At this time, if the amount of ingredients to be added is small, the temperature will return quickly, but if many ingredients are added at once, the water contained in the ingredients will evaporate due to heat.

Then, the heat of the oil is released into the air together with the evaporated water vapor, so the temperature may not recover for more than 2 to 3 minutes.

Basically, fried food should be finished in about 5 to 6 minutes at the longest, so if the temperature is low for 2 to 3 minutes or more, the finish will not be proper. ..


Also, the amount of heat required to raise the temperature of 1 g of oil by 1 ° C is about half that of water. This is called "oil has a lower specific heat than water".

In other words, it can be said that oil is overwhelmingly "easier to warm and cool" than water.

Therefore, the key to deep-fried foods is "how to keep the oil temperature at an appropriate temperature".

Therefore, when making fried foods, do not add too many ingredients at once.


Fried food is not always the same depending on the shape of the pot and the type of ingredients used, but "It is better to avoid adding more than 1/10 of the weight of the oil used at one time.

Also, things with a large surface area, such as kakiage and potato chips, cause the oil temperature to drop sharply, rather than things that are well-shaped, such as croquettes and donuts.

Especially for these ingredients, it is better to reduce the amount of frying at one time.


[How to distinguish the temperature of oil]

There are several ways to check the temperature of oil, but among them, besides using a thermometer, "Put your finger in to know the temperature (don't imitate a good boy)" and "Oil liquid. Except for the method of "seeing how the surface shakes", all methods use the evaporation of water.


As a typical way to see the temperature of oil, try dropping the tempura garment on the heated oil. There is a method called.

This is because when you drop a drop of tempura garment made by dissolving wheat flour in water with chopsticks, the water is heavier than the oil at first, so it sinks to the bottom of the pot. Then heat is added to it and the water evaporates. And as the water runs out, the lighter clothes will rise to the top.

If the temperature of the oil is over 200 ° C, which is very high, the water will evaporate immediately after the clothes are dropped and will float before sinking to the bottom of the pot.

If the temperature of the oil is in the temperature range of 170 ° C to 180 ° C, the water will evaporate while the fallen batter is sinking down, and it will rise to the extent that it sticks to the bottom of the pot.

Also, at temperatures between 150 ° C and 160 ° C, the batter once completely sinks to the bottom of the pot and then slowly rises up.

In the low temperature range of 150 ° C or less, the sunken clothes do not come up easily.

In this way, you can measure the temperature of the oil by watching the time when the tempura batter rises.


By the way, there are other ways to check the temperature of the oil, such as "Put a pinch of salt and judge by the sound that comes out at that time" or "Put the tip of the wooden chopsticks into the oil and at this time the tip of the chopsticks. There is also a method of "judging by looking at the appearance of bubbles coming out of."

All of these methods utilize the thermal evaporation of moisture.

Therefore, it is not possible to see the temperature of oil with "refined salt" or "metal chopsticks" that contain almost no water.


That's all for today.

Thank you for reading to the end today!


See you next time on La Fleur de Cerisier's blog! (o ^^ o)


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À bientôt



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Speaking of French in Sendai, La Fleur de Cerisier


[La fleur de cerisier La fleur de cerisier]

Means "cherry blossom" in French.


We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.


We hope that you will find a store that is useful to you.



La Fleur de Cerisier

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato