I tried smoked San Francisco "Smoke & Rooster NF - RT1000" at home with no smoke

It is difficult to cook in a smoked cooking smoke cooked that traps the ingredients with smoke and creates a deep richness, which inevitably produces smoke. Meanwhile, putting ingredients from Panasonic and pushing a button just smoke cooked without smoking "Smoked & Rooster KEEMURAN Tei NF-RT1000"Has appeared, and I actually smoked it, whether it really smokes out, how much smoking can be done with quality, from simple foods to elaborate ingredients.

Smoked & Rooster KEEMURAN Tei NF-RT1000 | Roaster | Panasonic
http://panasonic.jp/roaster/products/NF-RT1000.html

"Smoke & roaster tamuran-tei NF-RT1000" arrived.


I tried out it from the box. There are about a gas stove of the fixed type for the width.


It is like this when comparing iPhone 5s on top.


Since this is the only operation panel, operation is easier than using a microwave oven.


When you pull the handle, there is an oil catcher, and a grill net that puts fish and meat etc on it ... ...


Making a smoked dish and smoked net on the grill.


Heaters are mounted on the inside and inside, cooking is done by electrothermal control. Also like the oven toaster, the heater will not turn red.


In the explanation, the quantity for each ingredient to be smoked, the cooking time, the amount of smoked chips, and the method of preparation are stated.


How to use the panel is to be understood well by reading the operation procedure page.


◆ Unnecessary food ingredients edition (Quail egg, 6P cheese, bacon)

· Quail egg
First of all, I will try to verify the performance of Smoked & Roaster Rakuten Tei NF - RT1000 with almost unnecessary quail eggs prepared in advance.


Quail eggs are prepared by cutting the boiled water and shaking the salt and wiping off the water at the end.


Since the chip is not attached, I prepared the following smoke chip. When smoking a variety of ingredients, you should recommend a cherry blossom without a habit. Smoked chips should be 5 mm or less as a guide, and if there is more than 10 mm, remove them or crush them finely.


The amount of smoked chips needed to smoke a quail egg is 6 to 12 and about 10 g.


Put this in the line inside the smoked dish.


The smoked net that puts the ingredients must be wrapped in aluminum foil. For those with moisture and oil content such as quail egg, meat and fish place smoked net on aluminum foil ......


Wrap around the circumference on the upper side.


Put the net containing the ingredients on a smoked dish ......


Always cover the smoked dish with aluminum foil. At this time, if there is even a little gap, care should be taken because it is not smoked well. It is ok if you seal firmly into the lid of the lid and tightly seal the large cut aluminum foil.


So, when you turn on the power of the main unit, first press the "kunsei" button on the operation panel.


Next, specify the time to heat with "Timer" button. Quail egg is 14 to 19 minutes.


When "Start" is pushed, cooking starts.


There is no smoke coming out during cooking at all, and almost no sound at the beginning regarding operation sound. The sound increases slightly when the exhaust is activated from the middle, but it is a level that can be used without trouble even in a late-night residential complex. The way the exhaust starts from the silent state while actually heating is visible from the following movie.

The state being cooked with "Smoke & Roaster Rakuten Tei NF-RT1000" looks like this panasonic - YouTube


After 19 minutes, an electronic sound called "pipy piping" sounded, and the cooking was completed. When you open the aluminum foil, smoke or steam that was sealed may be emitted, so be careful with burns.


That's why "smoked quail egg" is like this. Despite having left it by pressing the button, it was smoked with a beautiful brown color.


As I ate it, the freshly made smoked quail egg was lushed in yellow at azatsu, smoked and smelled and there was a deep richness.


In addition, smoked smoked chips are like this, you can see that they were taught securely. Even looking at the change of quail egg, it should have had a lot of smoke, but I was surprised that little smoke came out. Although smell peculiar to smoked was felt, unlike smoke, it did not remain in the room if it was ventilated. Smoke and smell generated by fish cooking and smoking are all purged and exhausted by the built-in "catalyst filter", and the high performance that the catalyst filter does not need replacing is also a mechanism.


· 6P cheese
When smoking raw foods such as melting cheese and mesh smaller than nuts, lay aluminum foil on the net instead of from the bottom.


Place 6P cheese which was returned at room temperature for 10 minutes on a net ......


After placing a smoked dish with lid on aluminum foil, set it in smoking mode for 15 minutes and start heating.


I thought that cheese was completed just by leaving it alone, it melted with heat and it got pettised.


I tried to arrange it on a dish without care and it looked like it.


When eating, smoked cheese without flavor is bad. The usual 6P cheese has turned into a dish of a bar that looks like a drink, perfect for snacks of sake.


·bacon
We prepare a commercially available block bacon.


For block bacon, those with a thickness of 2.5 cm or more must be sliced. Since the thickness of the block bacon purchased this time was close to 5 cm, cut it in half.


Afterwards, wipe off the water with kitchen paper and you are ready.


Spread 15 g smoked chips in a smoked dish and wind the aluminum foil around the smoked mesh from below to set bacon.


Once the smoked dish is sealed with aluminum foil, it will be smoked in 23 minutes. Because it does not use gas fire or smoked wood with fire, it is very easy to just leave it after pressing the button.


So, the smoked bacon is like this.


I cut it.


When eating, it has a bacon-like smoked scent firmly on the outside, with a moderately calicious texture on the outside, lean meaty in the inside. Bacon is originally a smoked food, but since most commercial products are attached to smoke solution, it is easy to taste genuine bacon by smoking with smoked chips. Bacon was especially popular, rushing editorial staff who made me hungry, and there was nothing left in the dish but a brief moment.


◆ Foodstuffs that also use the roaster function (sweet salmon · lamb meat with bone)

· Sweet salmon
Originally "Smoke-free fish roaster" was upgraded products "smoked & roaster Kameuran Tei NF-RT1000", so it will be necessary to use the fish baking function in any case, salty sweet salmon Prepare fillet of fillet.


Put the fillets as they are on the grill net ... ...


Just push "Auto Menu" several times on "Operation Panel" to "Slice", set "Calcination" to "Weak" and press start button. There is no need to adjust the timer, automatic judgment of the weight of fillets on the grill, cooking at the proper baking time.


Bake-up is like this. Surprisingly I could not feel the smoke or smell of grilled fish at all, and it was very excellent as a fish baked roaster. I would like to eat as it is, but I will put up with it and leave it as it is for 20 to 30 minutes to cool down.


And, further smoked cooked things. With the stunning smoked coloring, I was convinced that "I was glad you could endure" the moment you opened the aluminum foil lid.


The surface is solidly brown, and there is a "terrier" that can not be seen by just baking.


The eyes were crispy and finished fragrantly.


When eating, the taste itself is a rare smoked salmon, but it seems like the smoked salmon flavor has been condensed many times. It seems that the juicy season as it is baked is confined by smoking. One editorial staff was touched as "it is tastier than the previous bacon."


It smells smoothly on the skin and it has a crisp texture although it is juicy. It is a level that it is likely to be put into stores as a snack of sake no longer.


· Lamb meat with bone
I've smoked all the way up to the instructions recipe so far, but I am challenging the bone-attached lamb meat selling at a low price as I got used to some extent.


Lamb meat has a smell so grind the salt and spices and put it for about 1 hour.


After 1 hour put the lamb meat on a grill net ... ...


Starting cooking with "baking adjustment" set to "strong" according to "fish meat" of "auto menu".


Since the door is made of glass, you can see the oil dripping from the carpet and lamb meat.


That's why I baked.


When cooking in cooked mode for 14 minutes after taking coarse heat ......


Completion of stunning smoked roasted rum.


When you try to bite it like a pirate, it is moderately juicy and you can feel a lot of rich that can not be bought just by burning. It was a cheap lamb meat so it was a bit odd when raw meat, but thanks to spice and smoke there was absolutely no smell. The editorial staff who ate this, commented that "I feel like I ate a proper restaurant restaurant."


◆Smoked daughter supervised smoke & roaster official smoked recipeHen (Smoked dumplings · smoked instant salami)
On the website of "Smoke & Roster Kameuran Tei NF-RT1000", there are more than 200 smoked recipes posted on the website "Smoked pathographerThere is a recipe page dedicated to smoke & roaster that was supervised by. First of all, "Smoked dumplingsI seemed to be easy, so I will challenge. Only prepared chilly dumplings.


Wrap the aluminum foil around the grill net from the bottom, leave gaps and arrange dumplings on the net.


Smoked for 20 minutes with 15 g of chips, it looks just like fried dumplings.


When eating, the skin is a crispy texture, a unique dish that smells smoked from dumplings. The seeds in the inside are solidly cooked and it is an excellent one that can be easily made with just leaving without preparing.


Finally it takes a little effort and time to make "Smoked instant salami". We prepare 80 g of meat (beef and pork), 1/3 teaspoon salt, 1/6 teaspoon sugar, a bit of black pepper and a little smoked paprika. Even smoked paprika can be used as a substitute.


Combine all the materials ......


Mix well.


Mixed minced into three equal parts.


Next, the minced minced into three equal parts is formed into a rod shape of about 10 cm.


I wrapped it in a lap, and it will arrange it into a salami-like form.


Three salami can be made from 80 g of mince, but this time I tried to stock in large quantities in accordance with the recipe. Once the shape is completed, it is aged and dried for 3 hours in the refrigerator.


Three hours later, the surface moisture disappeared and the appearance looked like a little salami.


So, arrange the salami on the net and smoke for 16 minutes with 15 g smoked chips.


The finish is like this. As smoked paprika enters, you can also feel a smell like salami in addition to the smell of smoked.


Juicy adjustment that the delicious seems to be so delicious.


When I try to eat it, it has a taste like "salami-flavored sausage", but the degree of completion is high enough to think that "did you really make this by yourself?" One editorial staff was talking "It can be satisfied even if it comes out with a store." It takes a bit of trouble, but it seems to be good for parties as well.


In addition, as smoked instant salami produced a considerable amount of oil during smoking, oil was spilling over aluminum foil, but from the second time it was possible to prevent oil leakage by doubling the aluminum foil.


◆ Maintenance
"Smoke & Roster Kameuran Tei NF-RT1000" can wash whole the door with saucer and wash, grill net · smoked dish · smoked net can be washed easily. Because the grill net is made of fluorine processing, even if you bake meat and fish it is less sticky and you can say that care is easy after use.


In addition, since the self-cleaning process is done inside the cabinet, oil splattering in the cabinet can be disassembled using "auto clean function". To use it, long press the "temperature setting" on the operation panel, light the item "auto clean" and press the start button. The inside of the cabinet gets high heat for about 20 minutes, and when it is finished, the oil is decomposed.


"Smoke & roaster tamuran tei NF-RT1000" can make smoked products without worrying about smoke at all in the room, it is very convenient to keep an eye on because it is electric cooking. Although the smell of smoked drifts in the room, since smoke is not at all, it never remains until the next day, and when baking the fish, I did not feel smell at all, not much smoke. It is a pity that the smoked net is so small that it can not be made in large quantity at once. It is not suitable for doing a smoked party at large numbers, but if you make a good snacks for one or two people for dinner, it is a very excellent smoked cooking utensil.

At the time of writing the article, Amazon's price of "Smoke & Roaster Rakuten Tei NF-RT1000" is 24,900 yen including tax.

Amazon.co.jp: Panasonic smoked & amp; roaster Terumuratei Brown NF-RT1000-T: Home & amp; Kitchen