Kirarara Hey you’re not WRONG... but they also recommend you eat steak at 135, medium rare. This doesn’t mean 130 degree steak is inherently UNSAFE. I will grant that it is LESS safe, but as long as you get good quality meat 130 degrees will kill almost all bacteria in any meat. Pork, being higher in bacteria, should probably be cooked until 145 to kill all bacteria. However, 140 on pork will give you a medium rare porkchop that’s delicious and juicy. Tl;dr: Good quality pork to 140F is 99.5% safe.
Thin cut pork loin works well too. I prefer thin cut u should try. Also I like to put plastic wrap of the loin before starting to make it, and beat it. to tenderrize it. it becomes so soft. whole new experience! Try it!
Looks fantastic. That method of cooking - allowing meat to 'rest' while the internal temperature continues to rise - is often used in roasting or for large steaks, but I didn't know it could be used for deep-frying.
=D I think without it, you'd have to do a lot of trial and error. After making it a few times you might be able to get close timing it but still not as good as measuring every time.
if you want to up the flavor on the tonkatsu, I recommend mincing garlic and mixing it in with the panko so that you end up breading the pork with some garlic. Highly recommend for a fellow tonkatsu lover.
Hey BeatTheBush, you could buy the meat for a lot cheaper if you buy the pork loin as a half/whole loin instead of sliced. Usually 30-50% cheaper and around 3-8 pounds. Very simple to cut and doesn't require a sharp knife since there aren't any tendons or cartilage to cut, just freeze what you don't use. An added bonus is you can cut them to whatever portion size you need.
Oh yeah... the meat I bought wasn't even trying to get it on sale. I was more trying to make this video, lol. Otherwise I would wait for pork chops with bone in and it'll be $2.69/lb or so.
You can split the meat in half, or fry it twice. First in low heat, and then high to finish off.As you know from your trip to Japan, it's best served with shredded cabbage -- Tonkatsu sauce and hot mustard...yummy
Yeah you need the extras if you want to make it a proper tonkatsu meal. This was more simple wam bam. A thinner cutlet is another way of eating it. It's like comparing thick sous vide meat vs. quick cook thin meat. In thicker meat, you have a higher ratio of tender vs tougher meat on the outside.
Thank you, BeattheBush! I watched your video on preparing roast chicken with brussels sprouts last week. That lasted me 6 meals and cost me about AUD$20. Food is so expensive in Australia; AUD$20 is about the amount I spend for 1 meal if I eat out. This encourages me to spend more time cooking for myself. I was just thinking what to cook this week. And this video pops up! Subscribed!
great video, also a stainless steel scrubber will clean that stove nicely without scratching, just dont use it on the painted parts, plus they last and last, no rust!
A very interesting, cheap and filling meal. I made this a couple of days ago and it kept me going for about 4 hours. It's a little fatty, so I'd stray away from this if you're on a diet :P. Overall a very good meal for people on a budget.
Hey good video. Another thing you couldve done when your meat was frying too quickly was to lower the heat on the stove. You want to monitor the temperature of your oil while you do this so it doesn't get too low as that can be a problem too.
This man worked in silicon valley and expects me to believe this was a mistake? You know the laws of thermodynamics and found a perfect, entertaining way to plug a thermometer affiliate. GG
Hey beatthebush, you didn't include the oil in the cost. Why not cut them into thinner slices you will get to use all the egg and get more crunchy crust and also it will take less oil to cook it.
Oh yes. I added it later. It's about $0.25 worth. If you cut them in half into thinner then I guess you have to fry twice with the small pot I was using. Yes it'll be crunchier, depends on what you like.
That sizzling sound @ 2:30 is my favorite part! Ever consider tenderizing the pork with a mallet meat tenderizer? No Tonkatsu sauce? That meal is about ~$10 at our Chicagoland Mitsuwa Food Court. Great video. Something different.
If yu pound out the steak then you will get a better cutlet and it will cook better. Also, if you buy a bigger roast the butcher at the grocery store will usually cut it up for you and run it though the meat tenderizer.
It adds a bit of cost to the meal. I look at how long I would leave meat outside. You will have animal fat in there that could become rancid. I generally use it or toss within 2 days. Sometimes sooner if it has been through a lot of use.
Woah, that's a good mistake. I really do need a meat thermometer now. :( It's one of those things I wanted for years but never got, but wow, it's a real game changer. For katsu, I used to make chicken katsu, but I would bake it to use less oil for less fat intake/make less mess. The way to do it is follow the recipe of seasoning+egg+bread crumbs, but turn a burner on lower heat and basically toast the bread crumbs, then put it in the oven like usual (375 or so?) But if you don't toast the crumbs, they just taste like a soggy mess. Oh, I see the RG RX-78 Gundam there. Didn't know Beat was a Gundam fan! :D :D I've not put together my RG RX-78 yet. :(
It really was. Otherwise, as soon as you cut it, the temperature will stop rising. Yeah, I'm not sure about building it just yet. I do enjoy looking at the un-built pieces lol.
you beat the bush, but you've failed to beat the meat. Great video. Next time, try tenderizing your porkchop before you start seasoning. I'm sure it'll improve the texture, shorten cooking time, and help save oil.
Ooo good question - better not throw it out. That is sacrilege. Southern cooks keep that good stuff and also in soul food, that stuff is liquid gold. Mmmm.
I sometimes re use oil. If I made some kind of sausage..I'll save it. And reuse it with eggs the next day. Gives it a great taste. I don't hardly ever use such great amount though so I wonder how many times people reuse it when it's a good amount.
Opps. It's about $0.16 if you use it four times or make 4 cutlets. I strain out the bread crumbs and put it in a bottle. Then recycle at the hazardous waste facility.
Why don't you season your veggies? Chinese food is so flavorful. It is my second favorite, after Indian cooking. Indian's are wizards with veggies and sauces. India is an easy place to be a vegetarian.
I eat plain. Like a monk. I adjusted to eat plain and not need additional salt which I believe is better for you. But I suppose spices of other kinds can be added.
You really are sorta LUCKY, but really it's smarts. You turned what could have been a mistake into a perfectly cooked piece of meat, because you are a natural born, consummate problem solver. You don't just DO anything. You think your way through. What an example you are. OVEN CLEANING Comet will clean it effectively to with a green scrubby, which is not as harsh as steal wool. As a last resort, use steal wool with graduated pressure.
I quit my job making 250 a week online rent lights water trash electricty for 450 internet 65 phone 45 cigs 140 household virtually free gym 30 food questionable
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CAUTION: I showed 140F, Actually SAFE INTERNAL TEMP IS 145F from pork.org.
F
Pork to 145 is asking for a dry mouth.. I'm with you at 140 bud.
Foodo poisoning
Kirarara Hey you’re not WRONG... but they also recommend you eat steak at 135, medium rare. This doesn’t mean 130 degree steak is inherently UNSAFE. I will grant that it is LESS safe, but as long as you get good quality meat 130 degrees will kill almost all bacteria in any meat. Pork, being higher in bacteria, should probably be cooked until 145 to kill all bacteria. However, 140 on pork will give you a medium rare porkchop that’s delicious and juicy.
Tl;dr: Good quality pork to 140F is 99.5% safe.
Richie Gasparini should be safe but don't compare beef to pork -_- I'd eat raw beef over raw pork any day
Haha I love how you break it down almost like a science project. Keep up the good work.
Thanks!
for some reason, the fact that you used 2 thermometers for this makes me very happy. lol
I think I used it twice?
Thin cut pork loin works well too. I prefer thin cut u should try. Also I like to put plastic wrap of the loin before starting to make it, and beat it. to tenderrize it. it becomes so soft. whole new experience! Try it!
Yes it does and it'll be an even faster fry. Making sure the internal temp STOPs at the proper point will be harder to do with thin cuts.
BeatTheBush. Yup. But go to Wal-Mart buy a decent fryer for 30$ 3 liter. Cook 2 mins. Perfect every time :)
You won't have to worry about that since it's thinner. You just pull it out when it's done on the outside and then eat it whenever.
I'm planning to start my 2 wk master cleanse now I want tonkatsu .
When engineering meets cooking.
Looks fantastic. That method of cooking - allowing meat to 'rest' while the internal temperature continues to rise - is often used in roasting or for large steaks, but I didn't know it could be used for deep-frying.
I'm surprised it continued to rise for 5-10 minutes, score for frying methods.
Haha so this is how an engineer cooks!! You uses gadgets for precision.
You’re adorkable!
Thanks for sharing!
=D I think without it, you'd have to do a lot of trial and error. After making it a few times you might be able to get close timing it but still not as good as measuring every time.
Please keep making these kind of vids as they are very helpful. Thank you.
You're welcome! Will do!
Mistakes make perfect! Great video and great way to show portioning for single meals! Thanks!
if you want to up the flavor on the tonkatsu, I recommend mincing garlic and mixing it in with the panko so that you end up breading the pork with some garlic. Highly recommend for a fellow tonkatsu lover.
Ahhh yes.. more spices!
Hey BeatTheBush, you could buy the meat for a lot cheaper if you buy the pork loin as a half/whole loin instead of sliced. Usually 30-50% cheaper and around 3-8 pounds.
Very simple to cut and doesn't require a sharp knife since there aren't any tendons or cartilage to cut, just freeze what you don't use.
An added bonus is you can cut them to whatever portion size you need.
Oh yeah... the meat I bought wasn't even trying to get it on sale. I was more trying to make this video, lol. Otherwise I would wait for pork chops with bone in and it'll be $2.69/lb or so.
You can split the meat in half, or fry it twice. First in low heat, and then high to finish off.As you know from your trip to Japan, it's best served with shredded cabbage -- Tonkatsu sauce and hot mustard...yummy
Yeah you need the extras if you want to make it a proper tonkatsu meal. This was more simple wam bam. A thinner cutlet is another way of eating it. It's like comparing thick sous vide meat vs. quick cook thin meat. In thicker meat, you have a higher ratio of tender vs tougher meat on the outside.
as discussed, let's have a 50c meal menu for those who want to take this to the next level lol :)
Ha ha... wow 50 cents.
Thank you, BeattheBush! I watched your video on preparing roast chicken with brussels sprouts last week. That lasted me 6 meals and cost me about AUD$20. Food is so expensive in Australia; AUD$20 is about the amount I spend for 1 meal if I eat out. This encourages me to spend more time cooking for myself. I was just thinking what to cook this week. And this video pops up! Subscribed!
Wow... yeah, eating out is dang expensive. I did that recently twice on pretty low cost food and it matched my grocery bill for 2 weeks, lol.
Hilarious when you took out the IR temp probe thing to check.
If you cut it, it will lose heat and stop cooking so I'm glad I had that around.
Yes more cooking!
More cheap meals?
I wonder what an expensive meal of yours look like as well!
Please!! I love these
great video, also a stainless steel scrubber will clean that stove nicely without scratching, just dont use it on the painted parts, plus they last and last, no rust!
this coocking proces like,someone at Emergency monitor for fever lol
I am so glad I found your channel, Francis.
Impressive panko estimation!
=D Lol.
You can also preheat the oven while they fry and then when brown, bake them covered the rest of the way.
You can but then when you bake, the moisture may cause it to be less crunchy after.
Good point, if you enjoy the crunch in the coating.
You are a genius. A cheaper version of tonkatsu for me hehe
How would an more expensive version look? I mean... it IS tonkatsu for me less the sauce.
An expensive one would look as golden and perfect like the one you had in japan for like $30-40. :P
Victory .Studios 40 dollars for the master chef who learned 7 years how to make perfect Tonkatsu
Victory .Studios How is this 'genius'? It's a tonkatsu video.
Just made this tonight. It was delicious. Thanks for the recipe Francis!
You're welcome! =D
Great job, looks delicious! I really need to start cooking more and eating out less. Your cooking videos are inspiring and helpful!
Thanks! I'm glad if it helps you save. =D
haha your videos and your reactions are so entertaining! I love how you learned something yourself while trying to teach.
=D Thank you!
I like these very affordable recipes. Stick with this series of videos! Great stuff.
Huh... seems like a hit! =D
I really like your cooking videos. I actually use them a lot
I tend to cooker simpler meals most times since I don't have all day to cook. =D
I tried this today, and it came out great, thank you!
You're welcome! 145F minimum for pork!
I love your cooking videos! Actually all your videos! Love the outlook on life!
Cool! I appreciate that you appreciate it! =D
Try just cooking the pork medium well or just medium. You’ll get more flavor out of the meat and it still won’t be dangerous.
I’m actually going to try making this!
=D Delicious!
A very interesting, cheap and filling meal. I made this a couple of days ago and it kept me going for about 4 hours. It's a little fatty, so I'd stray away from this if you're on a diet :P. Overall a very good meal for people on a budget.
I am going to try this tonight. I hope it doesn't turn out too dry. And you pronounce "panko" correctly !
That looks so good! I'll have to run home and make some.
Quick! Drop everything! XD
Hey good video. Another thing you couldve done when your meat was frying too quickly was to lower the heat on the stove. You want to monitor the temperature of your oil while you do this so it doesn't get too low as that can be a problem too.
Too low can cause it to be soggy. This thickness of pork will not allow proper frying without waiting in my experience.
Question: as far as that beaten egg, would you toss it? Or actually just scramble it to not waste it? Thanks.
You gotta do the mound of diced cabbage bro. Enjoyed the video... esp the lesson in thermometer.
This man worked in silicon valley and expects me to believe this was a mistake? You know the laws of thermodynamics and found a perfect, entertaining way to plug a thermometer affiliate. GG
LOL... it really was. Well...I sort of knew it might be too thick and went with it anyway.
This Video was super relaxing.
Huh... interesting. Never thought it would be.
Very good and tasty looking. I do this, but I add a teaspoon of chayenn pepper. 🍽
=D Add any spices you deem fit.
that looked so yummy! I personally need sauce on my tonkatsu but that usually just adds more salt
=D Very very crunchy. It's preferred to fry at a high enough level which likely wont cook a thick piece like this normally.
How long did you wait for it to get to ~ 145F?
About 10 minutes. Longer than I thought.
This helps greatly. Thanks!!
=D
Hey beatthebush, you didn't include the oil in the cost. Why not cut them into thinner slices you will get to use all the egg and get more crunchy crust and also it will take less oil to cook it.
Oh yes. I added it later. It's about $0.25 worth. If you cut them in half into thinner then I guess you have to fry twice with the small pot I was using. Yes it'll be crunchier, depends on what you like.
That sizzling sound @ 2:30 is my favorite part! Ever consider tenderizing the pork with a mallet meat tenderizer? No Tonkatsu sauce? That meal is about ~$10 at our Chicagoland Mitsuwa Food Court. Great video. Something different.
It's possible but it seems not over cooking it makes it very tender.
I so enjoy your videos, :-) how you experiment ha ha, and it seemed very good!! thanks for sharing and keep these coming!
Almost had to remake this video but whoa... turned out even better than how I normally make it, lol.
Looks delicious 😋 ❤
That looks really good and simple to make too! Do you usually eat fruit or any kind of dessert after a meal?
Yes, usually. Very rarely desserts.
It makes me super hungry. On diet anyway... 😋
=/ Is diet not just restricting the total calories rather than the type of food?
at 4:12- "let me feel this meat here"- am I the only one who heard that?!? Hahaha.
Lol... I guess that could be taken the wrong way.
If yu pound out the steak then you will get a better cutlet and it will cook better. Also, if you buy a bigger roast the butcher at the grocery store will usually cut it up for you and run it though the meat tenderizer.
Ahhh but then if you pound it, it'll become thinner. Just different ways to eat it.
Looks so tasty!! The rack made its appearance!
=D Oh man.. the rack... it's so important to keep it crispy too.
That looks REALLY good. What kind of oil should you use?
I use anything I have. Vegetable oil, corn oil, canola oil, peanut oil.
This was quite interesting.
=D
Looks there was a good amount of egg leftover. Thoughts for using this?
It doesn't taste good frying it. I just save it for the next cutlet.
correct me if I'm wrong but I feel as if the temperature of the meat kept rising due to the fact that food doesn't stop cooking till it's cold
what about the cost of all the oil? does one re-use the oil?
It adds a bit of cost to the meal. I look at how long I would leave meat outside. You will have animal fat in there that could become rancid. I generally use it or toss within 2 days. Sometimes sooner if it has been through a lot of use.
Love this video I'm going to try to make it for my family. And so cheap😁
=D
Do you have a pressure cooker? If so, I'd love to see some cheap meals using it!
I do not. Maybe I need to get one, lol.
Woah, that's a good mistake. I really do need a meat thermometer now. :( It's one of those things I wanted for years but never got, but wow, it's a real game changer.
For katsu, I used to make chicken katsu, but I would bake it to use less oil for less fat intake/make less mess. The way to do it is follow the recipe of seasoning+egg+bread crumbs, but turn a burner on lower heat and basically toast the bread crumbs, then put it in the oven like usual (375 or so?) But if you don't toast the crumbs, they just taste like a soggy mess.
Oh, I see the RG RX-78 Gundam there. Didn't know Beat was a Gundam fan! :D :D I've not put together my RG RX-78 yet. :(
It really was. Otherwise, as soon as you cut it, the temperature will stop rising.
Yeah, I'm not sure about building it just yet. I do enjoy looking at the un-built pieces lol.
you beat the bush, but you've failed to beat the meat.
Great video. Next time, try tenderizing your porkchop before you start seasoning. I'm sure it'll improve the texture, shorten cooking time, and help save oil.
CAVIAR
Me:😒
PORK CUTLET
Me:😍🥰😘😏☺️☺️😍
Caviar... just salty really. And too expensive its ridiculous.
That looks tasty af.
It does taste awesome. =D
👍🏻👍🏻delicious. Nice vlog.
Thanks!
Please correct me if I’m wrong but you really miss that Tokyo restaurant that served you that amazing pork tenderloin meal don’t you BSB lol?
Looks yummy
=D
Can Panko be substituted with other types of bread crumbs?
Yes. It works about the same. Even oat meal flakes work.
BeatTheBush thank you( oh my gosh the BTB responded to my comment I’m fangirling)
I feel nervous for them nice long sleeve shirts you wear while cooking 🍳
My clothes stayed safe the whole time. =D
LOL! Man where did you get all these gadgets for cooking? It's awesome.
Which? The rack? In Japan.
No thank you for teaching us some good meals Francis!!
=D You're welcome. Min Pork temp is 145F
you accidentally discovered double frying like they do for fries. makes fries even better ;).
This was not double fried though. For the fries... I have a video on that here: th-cam.com/video/WoozK8aj2PY/w-d-xo.html
What do you do with the leftover oil?
asking the real question
Ooo good question - better not throw it out. That is sacrilege. Southern cooks keep that good stuff and also in soul food, that stuff is liquid gold. Mmmm.
Jan Bonet I reuse the oil one more time then I pour it in disposable cup in the freezer & trow it out on trash day
I heard it's not good to reuse the leftover oil. I wonder what other people think though.
I sometimes re use oil. If I made some kind of sausage..I'll save it. And reuse it with eggs the next day. Gives it a great taste. I don't hardly ever use such great amount though so I wonder how many times people reuse it when it's a good amount.
Where'd you get that shirt
Korea
can you use potato starch?
I've tried may different starches and they tastes similar to me.
What do you do with the leftover oil? You didn’t count oil in your calculations.
Opps. It's about $0.16 if you use it four times or make 4 cutlets. I strain out the bread crumbs and put it in a bottle. Then recycle at the hazardous waste facility.
i am also surprised that cooked thru. actually i would go slightly higher for meat around 70 C minimum.
Depends on your tastes. Safe level for pork is 134F and above.
Whoa, you are into RC Cars?
You should make a video about them!
Either I made it and cannot find it or I actually didn't make one! Lol!
just needs tonkatsu sauce or ponzu
should be 145F and then allowed to rest
Or you can allow it to rest and reach 145F.
engineering001 PORK CUTLET COOKING
Chemistry? Cooking to a certain temp and now over is all cooking is.
Don't you need Tonkatsu sauce?
When I am out of it, I make it by mixing ketchup and worcestershire sauce.
Ahhh... do I NEED it? Not really. You can use any sauce you like.
Awesome.😎
=D
There's something about this video that isn't kosher.
A little too much thermo engineering on a pork chop for me...but the recipe looked good.
Lol. It's critical to get the temp around there. The higher it reaches, the tougher it gets.
"Let me feel this meat, here"
Best way to check doneness.
now make hand pulled noodles and beef brisket from scratch.
Lol... I'll have to practice first.
now im hungry :p
=D
Where is the Bulldog tonkatsu sauce?
I didn't see that you seasoned the pork
I did.
Gordon Ramsey does that then sticks it in the oven. You didn't get sick did you? Another 30 secnds ouldve done it, or butterfly your cutlet :)
Ha ha... I feel great!
Let's see what Gordon Ramsay have to say about this...
Lol, ok.
unfortunately id need about 2.5 times as much to be filled up
Whats up with the thumbs down
Don't worry. There are always thumbs down on any video. People might be expecting credit card videos?
Why don't you season your veggies? Chinese food is so flavorful. It is my second favorite, after Indian cooking. Indian's are wizards with veggies and sauces. India is an easy place to be a vegetarian.
I eat plain. Like a monk. I adjusted to eat plain and not need additional salt which I believe is better for you. But I suppose spices of other kinds can be added.
You really are sorta LUCKY, but really it's smarts. You turned what could have been a mistake into a perfectly cooked piece of meat, because you are a natural born, consummate problem solver. You don't just DO anything. You think your way through. What an example you are.
OVEN CLEANING
Comet will clean it effectively to with a green scrubby, which is not as harsh as steal wool. As a last resort, use steal wool with graduated pressure.
I got really lucky. To have the temp stop right at 140F. It turned out PERFECT. Cleaning? Lol... I'm too lazy...
Asmr pork cutting
So many things are ASMR these days.
BeatTheBush yeah but i love that crunchy sound too bad I can never get it as crunch when I fry 😂
some people just want God to lose hope on us 0:58
I quit my job making 250 a week online rent lights water trash electricty for 450 internet 65 phone 45 cigs 140 household virtually free gym 30 food questionable
But this is assuming we have all these things
Be careful, bro!
Why? Few degrees under?