Yankee-kun to Kagaku Gohan - Vol. 1 Ch. 2 - 2nd Period: Karaage fried from cold oil

[MangaDex]

 

[kamykowsky]

thanks for translation

 

[lxmon_fax]

Now I’m hungry for some fried chicken.
Thanks for the TL

 

[HaikenEdge]

Don't know that frying from cold oil is a good idea; the potato starch used to coat the karaage would very likely absorb too much of the oil and turn out greasy as hell. One of the reasons why frying is done with hot oil is so that the exterior of the breading or batter cooks quickly so that it forms a barrier against the oil to prevent it from absorbing too much of the oil and becoming greasy, heavy or soggy.

If you cut the chicken thigh into bite-sized pieces before marinating with garlic, ginger and soy sauce for about thirty minutes (or overnight) and then dredge it in potato starch right before you fry, you can heat the oil to 350F, fry for 5 minutes, pull out and let drain, then fry again for 5 more minutes for a pretty perfect result.

Source: I used to work in a fast casual Japanese restaurant where chicken karaage was one of the best selling items, and now I southern fry chicken for a living.

 

[TropeStealer]

Thanks for translating. Reading this make me crave for fried chicken.

 

[RangoBongo]

Thanks for the translation!

 

[halcer]

thank you for the chapter!

 

[RedIce05]

So… future love interest showed up?

 

[Pagemistress]

Don't know that frying from cold oil is a good idea; the potato starch used to coat the karaage would very likely absorb too much of the oil and turn out greasy as hell. One of the reasons why frying is done with hot oil is so that the exterior of the breading or batter cooks quickly so that it forms a barrier against the oil to prevent it from absorbing too much of the oil and becoming greasy, heavy or soggy.

If you cut the chicken thigh into bite-sized pieces before marinating with garlic, ginger and soy sauce for about thirty minutes (or overnight) and then dredge it in potato starch right before you fry, you can heat the oil to 350F, fry for 5 minutes, pull out and let drain, then fry again for 5 more minutes for a pretty perfect result.

Source: I used to work in a fast casual Japanese restaurant where chicken karaage was one of the best selling items, and now I southern fry chicken for a living.

I thought that sounded weird! I don't even fry food!

 

[Mitsu13]

Thank you for the translation! Happy to find a new good cooking manga. The art, characters, and story are really good! The food also looks delicious!

 

[notekatha]

I know it's the standard for these manga, but I kinda don't want a female lead? I enjoy the dynamic between Chiaki and Ran as is.

(And, perhaps a bit biased, I feel like it's common for the 'extra' character to have needless drama that takes away from the main protagonist. That or "oh noes I cannot cook and I live alone uwu")

 

[TurnipFarmer45]

quite unique, an educational manga which correlates chemistry with cooking (plus yankee, plus man-to-man action?!)
would love to see more chapters in the future

 

[HaikenEdge]

re: frying with underheated oil:

This topic was covered briefly on The Dish With Kish this week (topic starts at 7:51):

 

[Bananawithaknife]

Don't know that frying from cold oil is a good idea; the potato starch used to coat the karaage would very likely absorb too much of the oil and turn out greasy as hell. One of the reasons why frying is done with hot oil is so that the exterior of the breading or batter cooks quickly so that it forms a barrier against the oil to prevent it from absorbing too much of the oil and becoming greasy, heavy or soggy.

If you cut the chicken thigh into bite-sized pieces before marinating with garlic, ginger and soy sauce for about thirty minutes (or overnight) and then dredge it in potato starch right before you fry, you can heat the oil to 350F, fry for 5 minutes, pull out and let drain, then fry again for 5 more minutes for a pretty perfect result.

Source: I used to work in a fast casual Japanese restaurant where chicken karaage was one of the best selling items, and now I southern fry chicken for a living.

Cold frying is a legitimate technique (even recommended by America's Test Kitchen) but it's mainly used with fries. I do however use the double fry method with chicken.

 

[HaikenEdge]

Cold frying is a legitimate technique (even recommended by America's Test Kitchen) but it's mainly used with fries. I do however use the double fry method with chicken.

It's only really applicable to potatoes because potatoes are high in water and starch content, so when heated, the water in the potato migrates outwards, forcing oil away from the potato and causing the surface starch to gelatinize, drying it out by the time the oil reaches frying temperature.

Blanching and then double frying is still better for texture, consistency and control in making fries.

 

[Pen3]

I know it's the standard for these manga, but I kinda don't want a female lead? I enjoy the dynamic between Chiaki and Ran as is.

The keeds need a mom.

 

[Bananawithaknife]

It's only really applicable to potatoes because potatoes are high in water and starch content, so when heated, the water in the potato migrates outwards, forcing oil away from the potato and causing the surface starch to gelatinize, drying it out by the time the oil reaches frying temperature.

Blanching and then double frying is still better for texture, consistency and control in making fries.

Oh, that makes sense.