なぜ親子丼は失敗するのか？肉が硬くなる理由・卵を混ぜるとダメな理由・割り下の黄金比の正体・プロが飲める食感を作る科学まで徹底解説 をゆっくり解説しました。
【ゆっくり解説】
よろしくお願いします。

参考文献・出典リスト

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Periodic cooking of eggs（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation（PubMed） https://pubmed.ncbi.nlm.nih.gov/41074...
Gel properties of salty liquid whole egg as affected by preheat treatment（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...

Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...

Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
The Twin White Herrings: Salt and Sugar（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Extreme Osmotolerance and Halotolerance in Food-Relevant Yeasts and the Role of Glycerol-Dependent Cell Individuality（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...

Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Understanding the Relationship between the Molecular Structure and Physicochemical Properties of Soft Rice Starch（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice（PubMed Central） https://pmc.ncbi.nlm.nih.gov/articles...
Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch（PubMed） https://pubmed.ncbi.nlm.nih.gov/31619...
Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars（PubMed） https://pubmed.ncbi.nlm.nih.gov/26352...

文部科学省：日本食品標準成分表（八訂）増補2023年 https://www.mext.go.jp/a_menu/syokuhi...
国立研究開発法人 農業・食品産業技術総合研究機構（農研機構：NARO） 食品研究部門 https://www.naro.go.jp/laboratory/nfr...

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＃親子丼＃ゆっくり解説 #ゆっくり科学 #ゆっくり料理