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稲垣精肉店 byまみこまみこ
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ラムショルダーロールの形を生かしたグルグルラムのクミンカバブ風〜 byまみこまみこ
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ラムショルダーロール byまみこまみこ
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ラムショルダーロール byまみこまみこ
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クミンとフェンネルを胡麻油、低温で香りをたくさん出します byまみこまみこ
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クミンとフェンネル クミンはブラッククミン byまみこまみこ
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フェンネル多めにしましたが、まったく臭みがないのでフェンネルよりクミン多めの方がよかったかなっ〜 byまみこまみこ
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パーシャルな状態のラム肉のミルフィーユの上にかけてみて〜コーティングです byまみこまみこ
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ラム肉は絶対、必要最低限以外、触らないこと! byまみこまみこ
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しばらくしたら、崩さないようにひっくり返します 何枚かのラム肉はミルフィーユの形でくっついてます byまみこまみこ
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グルグルラムができました♬ ミルフィーユ層なので表面はケバブみたいになるんです!中はしっとり♬byまみこまみこ
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グルグルラムから出た脂とクミンとフェンネルの香りにカットトマトを〜(パプリカ玉ねぎも入れました) byまみこまみこ
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ファーストで置いた生肉の状態の時、クミン、フェンネルがパウチされます〜胡麻じゃない〜く・み・ん〜 byまみこまみこ
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結構しっかり、グルグルラムになってます〜byまみこまみこ
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バジルよりもミントがよかったかなっ byまみこまみこ
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外はケバブみたいですよ! byまみこまみこ
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内側はしっとり〜焼く寸前に塩胡椒したので内側は薄味なのでシラチャーソースかケチャップを♬ byまみこまみこ
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凄い笑顔の素敵な方です byまみこまみこ
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国産牛すじ byまみこまみこ
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牛すじ byまみこまみこ
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600グラム byまみこまみこ
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青森田子〜 byまみこまみこ
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ふんだんに byまみこまみこ
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セロリもふんだんに♬ byまみこまみこ
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赤ワインもドバドバに入れます一本近く使っちゃいました〜 byまみこまみこ
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お水も400cc足して 1時間、弱中火、圧力鍋 byまみこまみこ
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牛すじ赤ワイン インゲン添え(コンソメベース)byまみこまみこ
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この濃い色は焦げではなく赤ワインの色です byまみこまみこ
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ジンギスカン〜いいね!byまみこまみこ
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メンチカツが美味しそうだったので
稲垣精肉店に行ってみました〜
メンチカツは揚げたてが食べたいのですが
近くないので
買うのをためらっていたのは事実です
ですが
稲垣さんの冷凍のお肉が
かなり美味しかったし
お店の方も、店内の整理整頓された感じも
とってもよかったので
メンチカツを買って帰り
家であたためて食べました〜(^◇^;)♬
チンしてから(この時もクックシートを引いておけばシート以外、よごれません)
フライパンにクックシートをひき
油をサラッと
ころもをカラッとさせながら
弱火でじっくり
ジワジワ油がメラメラとなる感じまで〜
そうしましたら
カリッとゴツゴツ感も出ていい感じ〜
カプッとしたら
めちゃくちゃ美味しい〜
ちゃんとお肉の味がする〜
お肉はたたいているのか
食感も凄くよいし
揚げ油もまったく酸化してないんです〜
これはびっくりメンチカツです
わざわざ買って帰る価値ありです!
(・∀・)aroma★
〜ジャンボメンチカツもいいなっ〜