ふきこぼれ対策ここに極まれり The ultimate solution to overflow problems
闘い続けたふきこぼれとの闘いですが、
ついに確固たる対策がわかりました。
I’ve been fighting over and overflow problems for a long time, but I’ve finally found a solid solution.
長い闘いでした。
It’s been a long battle.
目次
夏の吹きこぼれ Summer overflows
夏特有の吹きこぼれがあります。
There’s a type of overflow that’s unique to summer.
そうめんです。
It’s somen noodles.
たっぷりのお湯で茹でないとそうめん同士がくっついてしまうため
大きな鍋、火力強めでゆでます。
If I don’t boil them in plenty of water, the noodles will stick together, so I use a large pot and boil them over high heat.
麺から出てくるでんぷんが上手い具合にふきこぼれを誘発します。
The starch released from the noodles perfectly induces overflow.
今にも吹きこぼれそうです。
It looks like it’s about to overflow.
吹きこぼれというよりも噴火しそうです。
It’s not just overflowing, it looks like it’s going to erupt.
火山です。
It’s a volcano.
火を弱めました。
I turned down the heat.
これで吹きこぼれることはなさそうです。
It doesn’t seem like it’ll overflow anymore.
もはや凪です。
It’s calm now.
そしてわかってしまいました。
And now I understand.
全てを・・・
All of this…
結論 Conclusion
私が出した結論は
火力を弱める。
My conclusion is to reduce the heat.
これです。
That’s it.
前回のブログでもなんとなくの対策として書きましたが、確実な方法です。
I mentioned this in my previous blog as a temporary solution, but it’s a surefire method.
よくよく考えると吹きこぼれた時に火を止めますので
当たり前のことでした。
If you think about it, it makes sense since you turn off the heat when it boils over.
近くにあるものほど見えないものですね。
The closer something is, the more difficult it is to see.
The trick to intentionally boiling over
Boiling over is annoying when cooking, but apparently it’s sometimes done intentionally.
I did some research.
It’s called “yudekoboshi.”
The cooking technique is called “yudekoboshi” or “yudekosusu.”
The reason is to enhance the flavor of ingredients, removing scum, slime, and odors.
Method
There are two main ways to “yudekoboshi.”
The first is to wait for the food to boil over.
You often see this in videos on parboiling bamboo shoots, etc.
The second is to discard the cooking water.
This is the most common method.
By discarding the entire cooking water, you can remove unpleasant flavors and odors.
It’s also great because it keeps the kitchen clean.
Ingredient Examples
Bamboo shoots, taro, meat, and burdock root are often boiled and overflowed during pre-cooking.
Summary
I learned that people have been making good use of the dreaded overflow in cooking since ancient times.
This is very enlightening.
Perhaps my miso soup is even more delicious because it boils over.
I try to prevent overflow as much as possible, but if it does happen, I want to approach it with a positive attitude.
