JP2007089403A - Method for making carbonara - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for making carbonara solving the following problems: carbonara lacks smoothness in the mouth because cheese increases in its viscosity when the temperature thereof gets lower. <P>SOLUTION: The method for making carbonara comprises the following process: a first process of grating cheese to prepare a cheese-made container charged with powdery cheese; a second process of boiling pasta in a first pan; a third process of frying bacon in a casserole comprising a second pan; a fourth process of adding fresh cream or the like to the bacon fried in the third process to make sauce; a fifth process of putting the pasta boiled in the second process into a third pan to apply olive oil around the pasta; a sixth process of putting the pasta with the olive oil around in the fifth process into the cheese-made container to dress the cheese and the pasta; a seventh process of putting the pasta dressed with the cheese in the sixth process into the casserole and mixed with the sauce to make them harmonious; and an eighth process of sprinkling pepper on the mixture getting harmonious with the sauce in the seventh process. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for making carbonara.

  Carbonara was originally a Roman dish, using pancetta and guanchare instead of bacon, pecorino romano and palmigiano reggiano as cheese, and spaghetti in pasta. Even in Italy, the use of egg yolk spread after the Second World War.

  Here are some recipes for how to make carbonara that are widely used today.

-Recipe 1
The recipe for “Carbonara spaghetti with strawberries” written by Keiko Okubo “Pasta Juku” (Graph, p. 46-47, 1998) is roughly as follows. The following is the amount for two people.
(1) Beat the garlic and crush it, cut the bacon into 2 centimeters wide and drop the shimeji stone as a cocoon.
(2) In a bowl with egg yolk (two eggs), grated Parmigiano Reggiano (4 tablespoons), fresh cream (1/3 cup), salt (1.3 teaspoon), and pepper Add plenty of ingredients and mix.
(3) Boil hot water in a deep pan, add salt when boiling, and boil spaghetti.
(4) Put olive oil and garlic in a frying pan and stir to transfer the scent of garlic.
(5) Add shimeji mushrooms and fry, and wipe off excess oil with a paper towel.
(6) Cut the spaghetti hot water that has been boiled up in the pan, put it in the bowl, and entangle it quickly.
(7) Immediately put the entangled material in the frying pan and entangle it with the bacon and shimeji.
(8) Add a proper amount of salt, pepper and parsley and finish.

-Recipe 2-
The outline of recipes published on the website "http://www.elle.co.jp/atable/data/recipi" is as follows.
(1) Put olive oil, crushed garlic and hawk claws into a frying pan, and cook slowly over low heat.
(2) Remove the strong smoked scent of the surface of the panchetta, cut it into a 1cm square stick, put it in olive oil with the garlic scent in the above pan, and fry it over low heat until the fat is dissolved. .
(3) On the other hand, in a bowl, add 1 egg, 1 egg yolk, fresh cream (1 tablespoon), grated Parmigiano Reggiano (1 tablespoon), salt and pepper. (4) When the pancetta in the frying pan becomes fragrant, add white wine and fresh cream, add saffron while mixing with your fingers, simmer a little, and then remove the garlic and hawk claws.
(5) Put the freshly boiled pasta in the frying pan and the prepared one in the bowl, add freshly grated Parmigiano Reggiano cheese and pepper, and heat it on low heat. Mix with pasta until it reaches the desired state.
(6) Add black grain pepper that is laid on a plate and cut into fine dust.

-Recipe 3-
The outline of the recipe published on the website "http://www.ne.jp/asahi/marizo/pastadiary/recipi" is as follows. However, the following is the amount for two people.
(1) Boil pasta.
(2) Put olive oil and chopped garlic in a frying pan and warm. If garlic foams, add 3 to 4 pieces of bacon (or appropriate amount of panzetta), stir until burnt, stop the fire, and set it aside.
(3) On the other hand, 1/2 bowl of fresh cream (or the same amount of warm milk), two eggs, a little salt, a large amount of grated parmesan cheese (about 2 tablespoons per person), pepper Add a lot of and mix.
(4) Put the boiled pasta into the frying pan and entangle it with bacon or oil. Don't set fire yet.
(5) Empty the contents of the ball in the frying pan, and slowly over low heat (If the pasta is too hot, the egg yolk will solidify, so it is necessary not to overheat the pasta). And it ’s done.

-Recipe 4-
The outline of recipes published on the website "http://www.a-com.co.jp/kyushu-info/saisyoku/" is as follows.
(1) Put egg yolk and freshly grated Parmesan cheese (Parmigiano Reggiano) in a bowl and mix.
(2) Stir bacon cut into 1 cm square with olive oil and stop the fire.
(3) Put boiled pasta in it, mix it, and entangle the contents of the ball. Because it is quite sloppy, adjust to your preferred concentration with pasta boiled juice or olive oil.
(4) Complete the taste with salt and pepper. The feature of this recipe is that no cream is used. I don't use fresh cream in Italy.

  Carbonara is a very tasty pasta dish with a rich flavor, typically with Parmesano reggiano cheese (abbreviated as “Parmajano reggiano” in this specification). As the temperature goes down, the viscosity increases and the mouth feels mottled. Therefore, it is necessary to finish cooking quickly so that the temperature does not drop. On the other hand, when the boiled pasta is entangled with the sauce in the frying pan, there is a dilemma that if the temperature is not lowered, the pasta will be fried immediately and become tasteless.

  Carbonara can fail at each cooking stage whether it is too hot or too cold. Therefore, it is said that carbonara is difficult to cook. In order to solve this problem, various recipes have been proposed as described above.

  The present invention can surely make a carbonara that is difficult to cook in this way, can provide the customer with a carbonara in the state of squirrel, and the customer does not have a sizzle in the mouth. The challenge is to propose a method of making carbonara that allows you to slowly enjoy the flavorful carbonara, and also to produce food that will satisfy customers by cooking in front of customers. To do.

The above-described problem has been solved by the carbonara manufacturing method according to claim 1.
That is, the first process of cutting cheese and preparing a cheese container with powdered cheese, the second process of boiling pasta in the first pan, and the bacon in the clay pot as the second pan The third process of frying, the fourth process of making sauce by adding fresh cream to the bacon fried in the third process, and draining the pasta water boiled in the second process, the third pot 5th process of entwining with olive oil, 6th process of putting pasta entwined with olive oil in the 5th process in the above cheese container and thoroughly mixing cheese and pasta, In the process of carbonara including the seventh process, the pasta mixed with cheese in the process is put in the clay pot, mixed with the sauce and slowly blended, and the eighth process in which pepper is sprinkled on the blended product in the seventh process. It was solved by how to make.
The above first to eighth processes only indicate that the processes are necessary, and do not necessarily have to be performed in the order described. Finally, in the heated clay pot, Each process may be advanced at a timing that allows the pasta to be softened, preferably in front of the customer.

The effects of the carbonara manufacturing method according to the present invention described above are as follows.
(A) A carbonara that is difficult to cook can be reliably made.
(B) The customer can be provided with a carbonara in a warm state.
(C) The customer can slowly enjoy a tasteful carbonara with a rich texture that does not linger in the mouth.
(D) It is also possible to produce in the customer's satisfaction by cooking in front of the customer.

Hereinafter, the best mode for carrying out the above-described method for producing a carbonara according to the present invention will be described in detail with reference to the drawings.
In addition, FIG. 1 is a flowchart which shows the flow of a foodstuff, and the procedure of cooking.

  First, as a 1st process [STEP1], cheese is shaved and the cheese container 1 of the state in which about 20 grams of powdered cheese 1a entered was prepared. The cheese container 1 is preferably Parmigiano Reggiano, but other hard-type cheeses such as Pecorino Romano can also be used.

  As a second step [STEP 2], the pasta 3 is boiled in a first pan, for example, a deep pan 2. The pasta 3 is preferably a thick spaghetti, but other types of pasta, such as short pasta such as penne, can also be used. As usual, when boiling pasta 3, it is preferable to add salt to the boiled juice.

  As a preparatory step for the third step [STEP 3], the bacon 4 is cut into a baton shape (bar shape) of, for example, 0.5 to 0.7 cm and 4 to 6 cm. Instead of bacon 4, ham and pancetta may be used. In this specification, these are collectively called bacons.

In the third step [STEP 3], the bacon cut into the above band shape is made with fat 5 such as margarine, butter and olive oil until it becomes crunchy (preferably) in a clay pot 6 as a second pot. stir fry. Furthermore, it is also preferable to stir the potatoes (for example, mushrooms) cut into an appropriate size (not shown). Furthermore, in this process, other spices such as garlic and hawk claws may be added, and other ingredients such as shimeji, crab cans and anchovies may be added as desired.
In this specification, the earthenware pot is a pot or a plate made of thick ceramics, and has a feature that heat conductivity is small and heat capacity is large.

In the fourth step [STEP 4], as shown in FIG. 1, the fresh cream 7 is put in the bacon that has been fried in the third step [STEP 3] and mixed, and the sauce 8 is made in the clay pot 6. At this time, it is possible to use milk instead of fresh cream, or to use both fresh cream and milk.

  In the fifth step [STEP 5], when boiled juice is put in the third pan, for example, the tapered pan 9 for preheating, the boiled juice is thrown away from it, and the second step [ Step 2] Boil pasta 3 boiled in hot water. Then entangle olive oil so that the pasta does not stick together. The tapered pan 9 as the third pan may be kept at room temperature without being preheated depending on the temperature of the cooking place and other conditions, and the boiled pasta 3 may be put therein.

Before the sixth step [STEP 6], preferably, the taper pan 9 in which the pasta 3 is put in the fifth step [STEP 5], and the cheese made with the cheese 1a in the first step [STEP 1]. The container 1, the earthenware pan 6 in which the sauce 8 is put in the fourth step [STEP 4], and the (preferably) oversized pepper mill 10 are brought to the customer's table. Then, the sixth to eighth processes described later are performed in front of the customer. As a result, it is possible to provide customers with a freshly prepared carbonara, and they can feel that they will cook for themselves, and they can dine with great satisfaction.

  In the sixth step [STEP 6], the pasta 3 is transferred from the taper pan 9 to the cheese container 1, and the powdered cheese 1a and pasta 3 are well mixed. At this time, since the cheese container 1 is neither hot nor cold, and has a large heat capacity, the temperature of the pasta 3 becomes an appropriate temperature.

In the seventh step [STEP 7], the pasta 3 mixed in the sixth step [STEP 6] is put into the clay pot 6 in which the sauce 8 is put in the fourth step [STEP 4], preferably egg yolk. Remove 11 and mix gently. At this time, since the temperature is not so high, it does not happen that the yolk 11 solidifies immediately and fails.

  In the eighth step [STEP 8], preferably, pepper pepper, preferably black pepper is sprinkled on the pepper mill 10 to complete the carbonara.

  The carbonara made from the method described above is placed on top of the clay pot 6, so the temperature does not drop easily due to the large heat capacity of the clay pot 6. Accordingly, the temperature of the cheese decreases, the viscosity of the cheese increases, and it is unlikely that the cheese will become smoky in the mouth, so that the customer can enjoy the meal while enjoying a conversation slowly.

The best mode for carrying out the carbonara manufacturing method according to the present invention has been described above. However, the present invention is not limited to the above-described embodiment, and the technical idea of the present invention described in the claims is described below. It goes without saying that various modifications and changes can be made within the range described above.
For example, the first to eighth processes shown in the above embodiment only indicate that the processes are necessary, and do not necessarily have to be performed in the order described. Each process may be carried out at a timing that allows the sauce and pasta to be tempered in the clay pot, preferably in front of the customer.

It is a flowchart which shows the flow of a foodstuff.

Explanation of symbols

1 Cheese container (Parmigiano Reggiano)
1a Powdered cheese 2 First pot (deep pot)
3 Pasta (spaghetti)
4 bacon 5 fat (margarine) bacon 6 second pot (earthen pot)
7 Fresh cream 8 Sauce 9 3rd pan (tapered pan)
10 Pepper mill 11 Egg yolk

Claims (6)

  The first process of shaving cheese and preparing a cheese container with powdered cheese, the second process of boiling pasta in the first pan, and the second step of frying bacon in a clay pot as the second pan Process 3 and 4th process to add fresh cream etc. to the bacon fried in the 3rd process, and the pasta water boiled in the 2nd process. In the fifth step, the pasta tangled with olive oil in the fifth step, the sixth step in which the pasta entwined with olive oil in the fifth step is put into the cheese container and the cheese and pasta are well mixed, It is characterized in that it includes a seventh process in which pasta mixed with cheese is put in the clay pot, mixed with sauce, and slowly blended, and an eighth process in which peppers are sprinkled on the blended product in the seventh process. How to make carbonara.   The method of making carbonara according to claim 1, wherein the steps 6 to 8 are performed in front of the customer.   The method of making carbonara according to claim 1, wherein egg yolk is added and mixed in the seventh step.   The method for producing carbonara according to claim 1, wherein the bacon is bacon, pancetta, or raw ham.   The method of making carbonara according to claim 1, wherein in the third step, cocoons such as mushrooms and shimeji are also added. The method of making carbonara according to claim 1, wherein the cheese is Parmigiano Reggiano.

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