Tensei Shitara Suterareta ga, Hirowarete Tanoshiku Ikiteimasu - Vol. 1 Ch. 4
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A few things regarding making tonkatsu:
I used to make chicken katsu every day at a restaurant where I worked for three years and I still make katsu—chicken and tonkatsu—at home from time to time, and the method they've chosen to make their tonkatsu with here is incredibly inefficient.
Sprinkling flour onto a piece of meat is a really inefficient use of time. It uses both hands, and you're not going to coat the meat evenly. Instead, it's much better to dredge the meat in a bowl or a pan of flour.
The egg wash used between the flour and panko isn't just plain beaten eggs; water has to be added, or else the eggs with be too thick and gooey and will easily fall off the meat.
The breadcrumbs need to be ready ahead of time, and you need a lot of it, preferably in a bowl or a pan; you don't just coat the egg-washed meat, you need to punch meat down into the breadcrumbs or they'll very easily fall off.
And you should prep the bowls/pans of flour, egg wash and breadcrumbs beforehand; for food safety reasons, you don't want to be doing them one step at a time because you'll have to constantly wash your hands to avoid cross-contamination, and even with cleaning magic, that'll take time (and mana). The best method is to prep all the ingredients ahead of time, then have a dry hand and a wet hand, so that you pick up the sliced meat with the wet hand and drop it into the flour before flipping it and picking it up with the dry hand to put into the egg wash. You flip it in the egg wash with the wet hand, then put it into the breadcrumbs with the wet hand, punching it down and flipping it before punching down again with the dry hand. Then you set it aside into a pan or a plate and start again with the next one. Restaurants are all about doing things efficiently; you always have to work like you've got 10 other things to do, because you always have 10 other things to do, even after you've finished those 10 things, because 10 more things will need to be done.
"Breadcrumbs are spreading too fast" is not really a thing happens when you make katsu in a restaurant setting; the breadcrumbs are already pressed into and adhering to the egg wash and flour, and any breadcrumbs that would have fallen off would have fallen off into the pan or plate where all the katsu had been placed during the breading portion of making katsu.
Also, katsu are not typically made to order; they're usually made ahead of time and parcooked, then flash fried to hot to order. Chicken katsu can take 15 or more minutes to fry just to get to a safe temperature, and tonkatsu, in my experience, takes 10 or so minutes to cook through depending on thickness, and you don't want patrons having to wait that long for their food, especially if you're a busy place and want to turn the table as often as possible.
Again, author wants to write a cooking manga, but doesn't have experience working in commercial food service. Really annoys me.
I used to make chicken katsu every day at a restaurant where I worked for three years and I still make katsu—chicken and tonkatsu—at home from time to time, and the method they've chosen to make their tonkatsu with here is incredibly inefficient.
Sprinkling flour onto a piece of meat is a really inefficient use of time. It uses both hands, and you're not going to coat the meat evenly. Instead, it's much better to dredge the meat in a bowl or a pan of flour.
The egg wash used between the flour and panko isn't just plain beaten eggs; water has to be added, or else the eggs with be too thick and gooey and will easily fall off the meat.
The breadcrumbs need to be ready ahead of time, and you need a lot of it, preferably in a bowl or a pan; you don't just coat the egg-washed meat, you need to punch meat down into the breadcrumbs or they'll very easily fall off.
And you should prep the bowls/pans of flour, egg wash and breadcrumbs beforehand; for food safety reasons, you don't want to be doing them one step at a time because you'll have to constantly wash your hands to avoid cross-contamination, and even with cleaning magic, that'll take time (and mana). The best method is to prep all the ingredients ahead of time, then have a dry hand and a wet hand, so that you pick up the sliced meat with the wet hand and drop it into the flour before flipping it and picking it up with the dry hand to put into the egg wash. You flip it in the egg wash with the wet hand, then put it into the breadcrumbs with the wet hand, punching it down and flipping it before punching down again with the dry hand. Then you set it aside into a pan or a plate and start again with the next one. Restaurants are all about doing things efficiently; you always have to work like you've got 10 other things to do, because you always have 10 other things to do, even after you've finished those 10 things, because 10 more things will need to be done.
"Breadcrumbs are spreading too fast" is not really a thing happens when you make katsu in a restaurant setting; the breadcrumbs are already pressed into and adhering to the egg wash and flour, and any breadcrumbs that would have fallen off would have fallen off into the pan or plate where all the katsu had been placed during the breading portion of making katsu.
Also, katsu are not typically made to order; they're usually made ahead of time and parcooked, then flash fried to hot to order. Chicken katsu can take 15 or more minutes to fry just to get to a safe temperature, and tonkatsu, in my experience, takes 10 or so minutes to cook through depending on thickness, and you don't want patrons having to wait that long for their food, especially if you're a busy place and want to turn the table as often as possible.
Again, author wants to write a cooking manga, but doesn't have experience working in commercial food service. Really annoys me.
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I don’t know anything about cooking but I won’t eat a tonkatsu without something acidic to wash all those oils. Fat is flavor, but one overwhelming flavor is flat-out boring.
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you might want to try cordon bleu (maybe), we add cheese in it so the taste might be more to your liking it.
It's a tad different from tonkatsu.
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That's really more of a problem if you use non-neutral flavored oil, or if you try to fry it from cold (like chapter 2 of Yankee-kun to Kagaku Gohan); if you cook it in neutral-flavored oil from hot and let the oil drain off, you're typically not going to taste the oil in the breading that much unless you're using old-ass oil. Fat's only really a flavor in fried things if they're greasy or the oil's soaked in, or you're frying it in something like olive oil, which has its own flavor.
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Thanks for the insight.
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Thanks!
https://mangadex.org/title/f5e2d07c...rareta-node-mofumofu-tachi-to-oryouri-shimasu no updates for 3 years
https://mangadex.org/title/822a6951-e127-4e1e-bc67-9c86aa0d3772/lolita-meshi
https://mangadex.org/title/f660d886-742d-402f-8588-1bba12d72036/iinazuke-bentou not isekai, but these seem nice
Can't go wrong with fried food, but it's good that they had oil Tho hopefully they have stuff to balance it b/c i doubt there's any medication to off set artery clogging unless 'cleansing' magic works on your internal organs too XD (tho with the popularity guess they'll either have to raise prices or prep more ahead of time if not take reservations or limit the amount sold or so, if not have adventurers provide the orc directly)
https://mangadex.org/title/dd406d53-05b6-4df1-b50a-670cc216d2ac/suterare-seijo-no-isekai-gohantabi hasn't been updated for 5 months, not sure if last team dropped it
https://mangadex.org/title/f5e2d07c...rareta-node-mofumofu-tachi-to-oryouri-shimasu no updates for 3 years
https://mangadex.org/title/822a6951-e127-4e1e-bc67-9c86aa0d3772/lolita-meshi
https://mangadex.org/title/f660d886-742d-402f-8588-1bba12d72036/iinazuke-bentou not isekai, but these seem nice
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Fantasy aside, I imagine most of these are escapism for overworked office workers as opposed to ppl in the food service industry but i imagine other than watching vids or the editor not being as strict on researching 'because isekai',
that they might've just based it on either cooking classes they had in school versus just their family's home cooking, tho it would be cool to find cooking manga where the artist is actually either married to a chef or was a 'pro' themselves or whatever (although otherwise, a lot of the ones tagged as 'cooking manga' are just 'customers' themselves versus showing the process of making it and more of a food review kinda thing than the technique)
Like how ppl are always like "I miss rice" (although while i am asian myself and tend to eat a lot of rice with meat i would almost never eat plain rice by itself cept for maybe fried rice and even then i usually get it as a side for stuff)
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Mincing/grinding meat down to a consistency where you'd actually want to use it for Hamburg/Salisbury steak is actually a bit less simple than tonkatsu.
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For a inn, yes. But for tasting yourself not quite.
How unbelievably stupid😮💨. What a horrid way to extend a chapter! "Something's missing" doesn't mean she cooked it improperly the first time. I expected her to make the sauce and fixins since those things were what I assumed was the "missing" taste she was talking about. I didn't expect her to NOT be able to cook it properly again, since she cooked it right the first time! Htf does she go from a perfect cooking to the excessive issues she was having? Has the author never cooked before? So nonsensical and such a waste of time to read. Couldnt get the bread crumbs to stick, plus she tried cooking a pork cutlet in fish oil?! Reincarnated my ass! Unless her brain was broken last life😅!
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