Name: 食品科学者は完璧なクリスマスの七面鳥を調理する - BBC (Food scientist cooks perfect Christmas turkey ?- BBC)
Uploaded: 2021-01-14T10:12:02.000Z
Duration: 5 min 17 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

Food scientist Dr Stuart Farrimond is here to help.

I need you to tell me how to cook the perfect Christmas turkey,

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a turkey that actually tastes of something.

I'll show you science does have the answer

And that's going to make sure that we've got super succulent meat.

Feel like we're doing a science class rather than a cooking session.

We also add oranges and syrup to the mix to boost flavour.

you do have to plump up that bird before it goes in the oven.

The theory is that, by starting off with more water in the meat,

we will have more moisture in it after cooking, too.

Right, so the turkey's had a bath, a long soak. What now?

Now I want to give it a special winter coat, so that, when it goes

in the oven, it becomes super crispy and super brown.

In the winter coat we have some goose fat and some baking powder.

Why are you putting baking powder on a turkey?

and so that will accelerate the browning reaction.

it happens faster as the pH level increases.

OK, so we want to put it in upside down. Why?

That's cos most of the fat is on the bottom of the turkey

and so, if we put it upside down, that fat will dribble down

and will make all of it taste really succulent.

The fat bastes the breast meat from the inside,

I'm going to reveal to you my other special tip.

You're not going to believe this - it's ice.

We're trying to cook the turkey, not cool it down.

So, if you wanted to dry out a turkey, there'd be no better place

because an oven is incredibly dry in there.

So, we want to actually keep the moisture in the bird

as much as possible, so we want to make the oven humid.

A really easy way to do this is with ice.

It will turn into steam and it turn the whole dry oven

and, halfway through, we flip it over to keep those juices flowing.

The reason why turkey gets such a bad reputation is that people

So, about 15 minutes before the end of cooking, we need a thermometer

So, if you've got it in the coldest part of the turkey and it's over 75,

Here we go, check it out. That looks amazing. I'm so hungry!

OK, I'm going to carve. Step away from the turkey.

You've got to really resist the urge because resting is very important

if you want to have lovely, succulent meat.

So, we need to let it rest so that the moisture and the heat

30 minutes under foil allows the juices to absorb evenly

# It's the most wonderful time of the year

# And everyone telling you be of good cheer... #

Resting also reduces the flakiness of the meat...

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食品科学者は完璧なクリスマスの七面鳥を調理する - BBC (Food scientist cooks perfect Christmas turkey ?- BBC)

absolutely

incredibly

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