0354ぱくぱく名無しさん2024/05/31(金) 02:48:58.20ID:4Na88JdK What does brisket generally refer to? ChatGPT Brisket generally refers to a cut of meat from the breast or lower chest of beef or veal. It is a tough cut of meat due to the significant amount of connective tissue, which requires long, slow cooking methods to break down the fibers and make the meat tender. Here are some key points about brisket:
Location on the Animal: Brisket comes from the lower chest or breast section of the cow, between the fore shank and the plate.
Composition: The brisket contains a lot of connective tissue, primarily collagen, which needs to be cooked slowly at a low temperature to become tender and flavorful.
Cooking Methods: Brisket is typically cooked using methods such as:
Smoking: Common in barbecue, especially in regions like Texas. It involves cooking the brisket slowly over indirect heat with wood smoke for flavor. Braised: Often used in dishes like pot roast or corned beef. The meat is simmered slowly in liquid until it becomes tender. Roasting: Slow-roasting in an oven can also produce tender brisket. Regional Variations:
In the United States, smoked brisket is a staple of barbecue culture, particularly in Texas. In Jewish cuisine, brisket is often braised and served as a holiday dish, especially during Passover. In the UK and Ireland, brisket is sometimes used for corned beef. Cuts: Brisket is usually sold in two main cuts:
Flat Cut (First Cut): Leaner, with a consistent thickness, often preferred for braising. Point Cut (Second Cut): Contains more fat and connective tissue, making it ideal for smoking. Overall, brisket is prized for its rich flavor and tender texture when cooked properly, making it a favorite for both home cooks and professional chefs.
What kind of food is brisket in America? ChatGPT In America, brisket is a popular cut of beef that is primarily associated with barbecue but is also used in various other regional and traditional dishes. Here are some of the most common ways brisket is enjoyed in American cuisine:
Barbecue Brisket:
Texas-style Barbecue: This is perhaps the most famous preparation, where the brisket is seasoned with a simple rub of salt and pepper, then smoked slowly over indirect heat (usually with wood like oak or mesquite) for many hours until it becomes tender and flavorful. The result is a juicy, smoky meat with a flavorful bark on the outside. Kansas City Barbecue: In this style, brisket may be smoked and then finished with a sweet, tangy barbecue sauce. Corned Beef:
Corned beef is made by curing brisket in a brine with various seasonings for several days. It is then typically boiled or braised until tender. Corned beef is a key ingredient in Reuben sandwiches and is often served with cabbage, especially on St. Patrick's Day. Jewish Brisket: 0357ぱくぱく名無しさん2024/05/31(金) 02:50:38.04ID:4Na88JdK A traditional dish in Jewish cuisine, especially for holidays like Passover. The brisket is typically braised with onions, carrots, and various seasonings. The long, slow cooking process makes the meat tender and infuses it with rich flavors. Pot Roast:
Brisket is sometimes used in pot roast recipes, where it is braised slowly with vegetables and a flavorful liquid (such as broth, wine, or beer) until it becomes very tender. Brisket Sandwiches:
Smoked or braised brisket is often sliced thin and served in sandwiches, sometimes with barbecue sauce, pickles, and onions. Burnt Ends:
A delicacy often made from the point end of the brisket, burnt ends are the crispy, flavorful edges that are typically cut into cubes, seasoned, and smoked again to create a delicious, chewy treat. Overall, brisket in America is celebrated for its rich, beefy flavor and its versatility in various cooking methods, especially slow cooking and smoking. It is a staple at barbecue joints, delis, and family gatherings across the country. 0358警備員[Lv.9][新]2024/05/31(金) 02:51:24.31ID:6eVfuRk6>>356 速攻部位って言われてて草 0359ぱくぱく名無しさん2024/05/31(金) 02:52:05.49ID:4Na88JdK んでそんなに自信あるなら挙げたフォーラムに喧嘩売って来いって 「ブリスケットは部位なのになんで調理として普通に話しとんねんこらぁ(Japan)」って 0360ぱくぱく名無しさん2024/05/31(金) 02:52:22.12ID:4Na88JdK>>358 そっから先読めない池沼w 0361警備員[Lv.9][新]2024/05/31(金) 02:52:59.98ID:6eVfuRk6>>359 >>352 まじでガイジ過ぎて会話ならんわ どうせこいつ本人だろ 0362ぱくぱく名無しさん2024/05/31(金) 02:54:18.68ID:4Na88JdK In America, brisket is a popular cut of beef that is primarily associated with barbecue but is also used in various other regional and traditional dishes. Here are some of the most common ways brisket is enjoyed in American cuisine:
つまりこいつは仙台で牛タン食いに行こうが理解できないコミュ障ってはなしやんw それは部位だ~ 0367ぱくぱく名無しさん2024/05/31(金) 03:02:11.30ID:4Na88JdK こいつ100%燻製もBBQもやったことないわw いわば鰻食ったことない外人や牛タン食ったことない外人と同レベル 0368ぱくぱく名無しさん2024/05/31(金) 03:03:56.96ID:4Na88JdK ちなみに鰻をChatGPTで「まともに」質問してみたわ What kind of eel dishes are commonly eaten in Japan?
In Japan, eel (unagi) dishes are widely enjoyed across various regions. Here are some of the most common eel dishes:
Unajū:
Grilled eel (kabayaki) served on top of rice in a lacquered box. It is often enjoyed with a special sauce and is particularly popular during the summer festival known as Doyo no Ushi no Hi. Unadon:
Similar to unajū, this dish features grilled eel served over rice, but it is presented in a bowl instead of a box. Kabayaki:
Eel that is split open, skewered, and grilled with a special sauce made of soy sauce, mirin, and sugar. It can be served over rice or enjoyed on its own. Shirayaki:
Eel that is grilled without any sauce, seasoned only with salt. It is typically eaten with wasabi and soy sauce or ponzu (citrus soy sauce). Hitsumabushi:
A specialty of the Nagoya region, this dish consists of finely chopped grilled eel served over rice. It is eaten in three stages: first as is, then with condiments, and finally with broth poured over it, like a tea rice dish. Uzaku:
Grilled eel mixed with a cucumber salad dressed in vinegar. This dish is known for its refreshing taste. Umaki:
A rolled omelette with grilled eel inside. It is often served as a side dish or appetizer. Unagi no Kimosui:
A clear soup made with eel liver. This soup is often served alongside unajū or unadon to complement the meal. Unagi no Kimo-yaki:
Skewered and grilled eel liver, commonly served as an appetizer in izakayas (Japanese pubs). Eel dishes in Japan are considered a delicacy and are often eaten on special occasions. Different regions have their unique eel preparations and seasonings, offering a diverse culinary experience. 0369ぱくぱく名無しさん2024/05/31(金) 03:06:21.82ID:4Na88JdK 質問の仕方がアホ&日本語でやるとかなり適当な答えが返ってくるというのは使ってれば分かる事 0370ぱくぱく名無しさん2024/05/31(金) 03:58:17.72ID:4DJlZQiV 10万円くらい賭けてる2人のバトルだったな 0371ぱくぱく名無しさん2024/05/31(金) 04:00:13.63ID:4DJlZQiV ここが初心者質問スレッドってこと知らなそう… 0372ぱくぱく名無しさん2024/05/31(金) 04:02:22.69ID:4Na88JdK 初心者スレだから言ってることを汲み取ってるんだよ ちなみに【初心者】【ベテラン】な 本当にベテランなら言いたいことは一発で分かるわ知らないなら知らないでいいのに 0373ぱくぱく名無しさん2024/05/31(金) 04:04:37.29ID:4Na88JdK 初心者に対してエアプがなんとかマウント取ろうとした結果の惨事だろこれ 大体燻製でやろうとしてんだなっていのは普通分かる 0374ぱくぱく名無しさん2024/05/31(金) 04:18:12.25ID:4Na88JdK 初心者も含めた「質問」スレなのに隙あらば粗さがしをしようというのはどうかと思うよ 知らない&気に食わないなら答えなきゃいいじゃん 0375ぱくぱく名無しさん2024/05/31(金) 05:14:39.52ID:4DJlZQiV そんな必死にならんでも良いだろうに… ここが生き甲斐なのはわかったけど… 0376ぱくぱく名無しさん2024/05/31(金) 05:30:02.24ID:4Na88JdK 生きがいもなにも間違った前提で自分がマウント取るために初心者を叩くのはおかしいって話だな 逆になんでそんなに初心者に食材だ~って詰めようとしてるのをここが生き甲斐なのはってやらないかが謎 知らない&やったことがないならスルースレばいいだけの話じゃないの? 0377ぱくぱく名無しさん2024/05/31(金) 05:51:13.06ID:V3uDDt3v ブリスケットバトルエアプ杯決勝まだやってんのか