![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/%E6%9C%A8%E7%82%AD%20%E8%BC%BB%E5%B0%84%E7%86%B1.png\")
<\/p>\nHello!
\nMost people call charcoal-grilled dishes \u201cUme~!!\u201d.
\nIn most cases, it is outside surrounded by nature, or in an atmosphere.
\nA good robata, fun company, and delicious food.
\nIt seems that the savory atmosphere brings out the umami even more.
\nBut it's not just a feeling, it's really delicious
\nis also true.
\nLet's think about why it tastes so good.<\/p>\n
<Infrared rays are the lifeblood of charcoal cooking>
\nI think that more than 80% of the deliciousness of charcoal-grilled food comes from infrared rays.
\nincrease. Charcoal fire emits strong far infrared rays.
\nEven if I say it, it may not come across. It's easy to feel.
\nIf you fan a gas fire with a fan, the heat will flow with the wind.
\nWhen you fan the charcoal fire, your hand fanning it becomes hot.
\nThis piercing heat is due to infrared rays.
\nInfrared rays are electromagnetic waves like ultraviolet rays and visible rays.
\nIt flies toward the fan without being affected by the wind.
\nIt is this infrared rays that creates various \u201cdelicious\u201d elements.
\nClick here for infrared<\/p>\n
Infrared generation amount of gas fire is about 2kw
\nCharcoal fire \u3003 About 8kw<\/p>\n
Charcoal fire is 4 times more than gas fire
\nIt emits infrared rays.
\n\u3000
\n<The radiant heat does not let the umami escape.> \uff1e
\nAs many of you may know, cooking with fire
\nThere are three types of heating: radiation, convection, and conduction.
\nIn radiant heating, there is only air around the ingredients, so
\nI can't take the umami ingredient with me.
\nIf you make crab into mizutaki, the rice porridge at the end will be exceptionally delicious.
\nThis is because the umami ingredients flow out into the hot water.
\nGrilling that can lock in umami ingredients such as glutamic acid
\nIt is a natural reason why crabs are rich and delicious.
\nIn addition, the infrared radiant heat bakes the surface evenly and quickly to cook the ingredients.
\nBecause it is hardened, it has the function of confining the umami inside.
\nThat's right. And of course, it also has a fluffy and juicy feel.
\nwill produce it.<\/p>\n
<\/p>\n
<Story of radiant heat>
\nCrisp surface and excellent texture. It's warm inside.
\nInfrared rays harden the surface structure of ingredients at once, so the umami is exposed to the outside.
\nI will not let you escape.
\nAnd above all, it creates a texture and texture that makes you think it's delicious.
\nIt is unknown why the \u201ccrisp surface, warm inside\u201d tastes delicious.
\nThe skin of the grilled fish should be crisp, the seaweed of the rice ball should be crisp, and the rice cake should be crisp.
\nThe surface is crispy and delicious.
\nThis may be the unique texture of Japanese people (?)<\/p>\n
<Pleasure Substance Generation!!>
\nBefore charcoal-grilled food is cooked, not only the sight but also the smell and sizzle.
\nA variety of sounds such as "Umasou!" will be produced.
\nPleasure substances (dopamine, serotonin) are generated in the brain, and the stomach
\nIt seems that the movement is active, and the amount of saliva is extremely increasing.
\nThe dog-like check-in state invites drooling even more.
\nThis tendency seems to be stronger in nature with good air.
\nChildren are especially sensitive, and this is why they only eat a lot during BBQ.
\nThat's how it was.<\/p>\n
This is Mr. Shudo, who seemed to deliver charcoal the other day.![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/DSC_0050.JPG\")
\nthank you always.![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/DSCPDC_0001_BURST20190616135529790_COVER.JPG\")
![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/DSC_0051%283%29.JPG\")
\nIt's been a fun season for BBQ.
\nLadies and gentlemen, why don't you enjoy BBQ with charcoal grill?<\/p>\n
Farm Market Hiroe Shibuya<\/p>\n
\u00a0<\/p>","protected":false},"excerpt":{"rendered":"
Hello! Most people say charcoal cooking is delicious. In most cases, it is done outdoors surrounded by nature.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2880","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n