| 時間 |
icon | チャンネル名 | チャット | |
|---|---|---|---|---|
| 1 🔗 |
Takanashi Kiara Ch. hololive-EN | Get your KFP x Vite goodies NOW! Knifes, Ramen, Aprons, Chopsticks, we got it all! https://viteramen.com/collections/kfp-x-vite-ramen | ||
| 2 🔗 |
TimJZheng | Oh, it won't fully reabsorb until like... 6 hours later so you can start the cook whenever | ||
| 3 🔗 |
TimJZheng | Ahahaha the dry brine basically creates its own brine out of chicken juices, you're good | ||
| 4 🔗 |
TimJZheng | Through the process of osmosis, it draws out liquid, and then it mixes with everything you put on, which creates its own brine without the extra water introduced in wet brines | ||
| 5 🔗 |
TimJZheng | MSG LFGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG | ||
| 6 🔗 |
TimJZheng | YEAH SCIENCE | ||
| 7 🔗 |
TimJZheng | White pepper powder has a different flavor profile than black pepper, it's highly prevalent in certain asian foods, spicier, but not sharper in flavor | ||
| 8 🔗 |
TimJZheng | The concept of this fried chicken was to be a blended Austrian/Japanese recipe. Realistically, nothing is super necessary haha | ||
| 9 🔗 |
TimJZheng | Celery seed is specifically a "flavor association" for North Americans-- It's so prevalent in chicken dishes that adding celery seed makes anything taste more "chickeny" because of flavor memory | ||
| 10 🔗 |
TimJZheng | This only applies to north americans though, so I actually don't think you'd have that flavor association | ||
| 11 🔗 |
TimJZheng | That's one of the interesting things about designing recipes for different cultures and regions-- it's highly specific to cultural foods and cues! | ||
| 12 🔗 |
TimJZheng | Yeah, the awkward thing about coatings/batters is that you generally do need significantly more than you'll actually need, or it won't coat right | ||
| 13 🔗 |
TimJZheng | Yeah, that's what I fried in at home | ||
| 14 🔗 |
TimJZheng | Deep frying with flour doesn't tend to splatter quite as much as shallow frying, so you shooooould be okaaay...? | ||
| 15 🔗 |
TimJZheng | I AM NOT GOING TO LIE I TOTALLY FORGOT TO ADVERTISE THAT LMAOOOOOOOOOOO IT GOT CUT FROM THE VIDEO BECAUSE IT DIDN'T FLOW WELL | ||
| 16 🔗 |
TimJZheng | Yes, yo ucan pull them off to wash them! | ||
| 17 🔗 |
TimJZheng | NEW ADVERTISING POINT, GROW YOUR PLANTS WITH THE BONES OF THE CHICKENS THAT GO TO THE USUAL ROOM | ||
| 18 🔗 |
TimJZheng | I had to hand make and hand blend that haha, it took me two hours to make | ||
| 19 🔗 |
TimJZheng | Once we move to actual production we'll ship a master case of 112 to you :^) | ||
| 20 🔗 |
TimJZheng | The macro ratios are made for the general population, so if you want a low-carb diet, that doesn't really work-- IT'S STILL RAMEN AFTER ALL | ||
| 21 🔗 |
TimJZheng | The knife is a handmade prototype! It's fine though haha, it just makes the orange shinier | ||
| 22 🔗 |
TimJZheng | I DID NOT I JUST WANTED TO DO COOL THINGS I'M ACTUALLY KIND OF BAD AT SELLING THE STUFF LMAOOOOOOOOOO | ||
| 23 🔗 |
TimJZheng | USE THE KNIFE TO CUT OPEN THE RAMEN PACKET or like some green onions for the ramen or something | ||
| 24 🔗 |
TimJZheng | WAIT KIARA HEAR ME OUT INSTEAD OF SPARKLING WATER POUR THE RED BULL IN | ||
| 25 🔗 |
TimJZheng | WHAT IF WE USED APRICOT RED BULL FOR THE SPARKLING WATER INSTEAD OF THE WATER FOR THE BATTER WE NEED TO COOK KIARA | ||
| 26 🔗 |
TimJZheng | GUYS REMEMBER THE MORE MERCH YOU BUY THE MORE DUMB AKAS I CAN SEND | ||
| 27 🔗 |
TimJZheng | close enough that's pretty much what I do I'm not even certain my home scale is accurate anymore honestly just wing it | ||
| 28 🔗 |
TimJZheng | LMAAAOOOOOOOOOOOOO it's fine honestly just guesstimate these are just flavorings to your preference | ||
| 29 🔗 |
TimJZheng | in retrospect, scaling down from a restaurant size recipe did not account for the accuracy of home scales... uh... hmmm. I hope this works |
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| 30 🔗 |
TimJZheng | IT'S FINE IT'S JUST A NEW TEST RECIPE WE COOKIN | ||
| 31 🔗 |
TimJZheng | YES MAGIC FLAVOR POWDER JUST YEET THAT IN | ||
| 32 🔗 |
TimJZheng | whip together all the other ingredients first, then add the red bull-- er, sparkling water when you're ready to fry | ||
| 33 🔗 |
TimJZheng | Our paprika isn't as high quality as yours, so yours probably has better flavor and color | ||
| 34 🔗 |
TimJZheng | Paprika from that region is closer to the source of the best stuff in the world, whereas the stuff I used at home was a generic | ||
| 35 🔗 |
TimJZheng | Yeah, for that to work you'd need wooden chopsticks | ||
| 36 🔗 |
TimJZheng | You can weigh it technically but also I'm not sure I trust that scale... | ||
| 37 🔗 |
TimJZheng | I GOT REALLY CONFUSED WHEN I HEARD MY VOICE AND I WASN'T TALKING I'M NOT GONNA LIE | ||
| 38 🔗 |
TimJZheng | Whole egg works! | ||
| 39 🔗 |
TimJZheng | Yeah DUMP IT IN | ||
| 40 🔗 |
TimJZheng | aight bet let's do it | ||
| 41 🔗 |
TimJZheng | We just finished our multi-cam cooking stream setup too | ||
| 42 🔗 |
TimJZheng | Yeah, that'll be good, the rest will incorporate in with the bubbles | ||
| 43 🔗 |
TimJZheng | Wait until the oil is to temperature before you start, or it'll get more cakey | ||
| 44 🔗 |
TimJZheng | 3 station process: Flour, press in, then batter, then seasoned flour, and grip firmly again | ||
| 45 🔗 |
TimJZheng | It'll be fine if you let it rest too | ||
| 46 🔗 |
TimJZheng | The specificity of the recipe is specifically to get to Michelin Star levels so chef doesn't yell at you and you don't need to go cry in the walk in for 5 minutes | ||
| 47 🔗 |
TimJZheng | You should add enough oil so that it covers the chicken completely. Honestly some pieces of chicken float and others... don't... I'm not really sure why. So long as it'll cover the chicken(mostly) | ||
| 48 🔗 |
TimJZheng | With the chicken tenders/breast strips you have, a shallower fry is definitely alright | ||
| 49 🔗 |
TimJZheng | Set the burner to max to start with so it can come up to temperature, and then lower it later. What you can do to test it too is to drop in a tiny little bit of batter to see how it bubbles | ||
| 50 🔗 |
TimJZheng | Y'know, here we prefer heavy bottom thicc pots but it'll work so long as your burner is powerful enough. Heavy bottom pots retain heat better | ||
| 51 🔗 |
TimJZheng | Damnit I could've said "heavy bottoms are hotter" it was RIGHT THERE | ||
| 52 🔗 |
TimJZheng | Yeah, it's essentially the same as a schnitzel process, so you're good | ||
| 53 🔗 |
TimJZheng | KIARA DO YOU HAVE A LID. DO YOU HAVE A HEAVY BLANKET TO COVER FLAMES WITH. ACTUALLY CAN THE CUTTING BOARD COVER IT | ||
| 54 🔗 |
TimJZheng | KIARA THIS FIRE SAFETY IS CONCERNING CAN YOU PUT THE CUTTING BOARD OVER THE PAN AND SEE IF IT COVERS IT ALRIGHT OR IF YOU HAVE ANOTHER CUTTING BOARD OR SOMETHING THAT CAN COVER IT | ||
| 55 🔗 |
TimJZheng | Wood takes a surprising amount of time to burn, it's extremely good at standing up against hot oil, the combustion temperature is way higher | ||
| 56 🔗 |
TimJZheng | I'm not seeing shimmers on the oil surface so it might not be hot enough | ||
| 57 🔗 |
TimJZheng | You can use tongs | ||
| 58 🔗 |
TimJZheng | Really taking the advertising seriously, dedicated enough to be flat as a board to advertise the cutting board | ||
| 59 🔗 |
TimJZheng | YUZU SALT WILL BE AMAZIIIIIIIIIIIIING | ||
| 60 🔗 |
TimJZheng | It looks like it's probably about 260F or so from my guesstimation | ||
| 61 🔗 |
TimJZheng | Y-yeah just throw it in and see how it goes what can go wrong honestly YEET IT | ||
| 62 🔗 |
TimJZheng | Yeah sure WHY NOT FULL SEND | ||
| 63 🔗 |
TimJZheng | ayyyyyyyyyyyyyyyyyyyyyyyyyyy | ||
| 64 🔗 |
TimJZheng | Yeah this is fine since you're only doing one batch | ||
| 65 🔗 |
TimJZheng | You'll want like 8 still, this is fine. The chicken cools down the oil a lot | ||
| 66 🔗 |
TimJZheng | Actually with that much chicken in there, you might want max... | ||
| 67 🔗 |
TimJZheng | You'll want to stir them around a little bit so that they fry evenly | ||
| 68 🔗 |
TimJZheng | SHE'S COOKING CHAT SHE'S POPPING OFF | ||
| 69 🔗 |
TimJZheng | Give 'em a flip and stir them around so they cook evenly | ||
| 70 🔗 |
TimJZheng | Those shoooould be okay but definitely don't use the chopsticks | ||
| 71 🔗 |
TimJZheng | This crust will turn out darker than usual because of the soy sauce in it, so that kind of coloring is normal | ||
| 72 🔗 |
TimJZheng | USE THE KNIFE KIARA USE THE KNIIIIIFE | ||
| 73 🔗 |
TimJZheng | LETSGOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO | ||
| 74 🔗 |
TimJZheng | I'll head over to Ikea for lignonberry jam | ||
| 75 🔗 |
TimJZheng | ...Peppery? :^) | ||
| 76 🔗 |
TimJZheng | Use the cutting board and Kikker-kiri knife to cut some of the tenders! | ||
| 77 🔗 |
TimJZheng | Ahaha the vinegar is just making it shinier haha, it's not necessary just makes it look nicer | ||
| 78 🔗 |
TimJZheng | YEAAHHHHHHHHHHHH That's what we call "kireaji" 切れ味, or the "flavor of the cut," which means how it feels when you cut with a knife. We design for the best kireaji possible | ||
| 79 🔗 |
TimJZheng | When you cut with a knife, it should FEEL good, and should make you want to just cut more things because of how FUN it is | ||
| 80 🔗 |
TimJZheng | And it also has all your vitamins and minerals and even fiber, so you can finally eat ramen to improve your health! | ||
| 81 🔗 |
TimJZheng | KIARA IS SO AWESOME I'VE HAD SO MUCH FUN DOING THIS KFP YOU GUYS TOO HAVE BEEN SO COOL SUPPORTING ALL OF THIS I'M SO HAPPY HOW THIS ALL TURNED OUT THIS IS LIKE A DREAM COME TRUE THANK YOU SO MUCH EVERYONE |
||
| 82 🔗 |
TimJZheng | I literally just made that code just now :^) | ||
| 83 🔗 |
TimJZheng | why is everyone being weird about the code it's just kiara's breasts that she cooked and fried on stream??? very seiso | ||
| 84 🔗 |
TimJZheng | |||
| 85 🔗 |
TimJZheng | |||
| 86 🔗 |
TimJZheng | AUF VITERSEN | ||
| 87 🔗 |
Takanashi Kiara Ch. hololive-EN |