Can "meat master" discriminate cheap machined meat and high processed meat? Video validating

Processed meatAnd meat processed with various treatments such as ham and sausage by human hands. Manufacture of processed meat is developed mainly for long-term preservation of meat, but in recent years more people prefer flavor and texture unique to processed meat. The processed meat is much different from meat that has not been added, but the movie that verified "Meat masters can discriminate cheap meat and fine meat even with processed meat" is on YouTube It is published to.

Meat Expert Guesses Cheap vs Expensive Deli Meats | Price Points | Epicurious


It is in America that challenges meat discriminationOlympic ProvisionsHe is a chief chef in a meat specialty restaurant calledElias CarloMr.


Mr. Carlo asked me to eat two kinds of processed meat and let me judge "which is more expensive processed meat?"


The first question issalami. Salami which you often see as a pizza topping has a little junk impression.


First of all, we will check the quality from the appearance of salami. Carlo says, "When I judge the salami's goodness or badness, I will pay attention to" Salami's skin ".


Carlo first turned his eyes to A's salami, "A gave a flavorNatural caging(Natural intestine) "I will explain. "Salami of A knows that the outer skin is so beautiful that it is a natural intestine."


Then Carlo shifted to palpation, peeling the salami while saying, "Premium salami is very soft and its smell is wonderful".


Then a salami of B. "This is probably an artificial intestine made with collagen, rice flour," analyzed by Mr. Carlo.


Furthermore, the quality of the salami can be distinguished from the inside of the leather, the condition of the fat and meat. Carlo pointed to a salami of A and said, "The white fat and the red body part are very clearly separated and the fatty part is shining white."


The next shows a salami of B, "Salami with poor quality is slightly yellowish, it oxidizes and smells bad," Carlo said.


And finally check the taste. How is the taste of A salami?


"The irritating flavor of the leather is first felt, melts in good condition on the tongue, and there is no feeling that fat is left strange."


Then a salami of B. Carlo sniffed the smell as strongly as "Sue" sounded, and checked the quality of the salami.


Then, it seems that I am concerned about the firmness of salami, leaking words saying "It's hard" after all.


"A good salami is soft.The salami in A feels elastic but the salami in B is hard like a rock.Sorami sold in the supermarket should also choose a soft one."


When I eat B salami, "Well, I have a taste of lactic acid.It there is a recipe to directly inject lactic acid bacteria necessary for fermentation to make salami quickly, but this salami has taken its recipe"


Carlo expects Salami A to be more upscale. The result is ... ....?


A salami is $ 35 (about 3700 yen) per pound (about 450 grams) and salads of B are $ 20 (about 2100 yen) per pound (about 450 grams). It is a splendidly correct answer.


Carlo also seems to be relieved.


In order to distinguish the quality of salami, it is good to check "salami's skin is natural or artificial", "flavor of leather" "whiteness of lean body".


The second question is ham. Both are quite large.


"Ham! Ham is very fond of processed meat," Carlo said. To ham is a method known as "liquid smoke" which is made by soaking it in "smoke solution" and then drying it to make smoked flavor, and commonly knownHow to apply smoke to foodThere are two kinds.


"Liquid smoked is perfect for making ham quickly, liquid smoked ham is no longer a traditional ham in the mass production mass consumer consumption," Mr. Carlo laughs.


Mr. Carlo saw A's ham "This is" American traditional ham. "This break is a proof of mass-produced goods." To speed up the production, we tell you that phosphate will be used for A ham.


"Natural smoked ham without phosphate shrinks like ham of B. A ham is too big."


"B ham is beautiful, the cross-section color is very natural," Carlo praised B's ham.


It is said that the unevenness in the wind color of light brown and dark brown on the surface color is a proof that it is smoked ham with genuine tree.


Tasting immediately. I say "smoked" the smell of A's ham, "I still feel smoked in liquid".


It seems that it does not suit my taste, saying "It is sweet like a fish."


After that, when I breathed Ham of B at once, I gave a satisfying voice as "Yeah".


"It is a real smoked taste, I am using apple chips and it has a very high-grade flavor", I guess up to the type of chips used for smoking.


Well, the results are finally announced. It was B ham that I expected Carlo to be high class. Result is……


A ham is $ 11 (about 1200 yen) per pound (about 450 grams) and B ham is $ 18 (about 1900 yen) per pound (about 450 grams). It is also correct answer again.


"There is not much difference in price as I thought," Carlo said. It seemed that I thought that there was a big difference in price much more.


As a way to distinguish ham's quality, "mass produced ham has helical cuts", "ham made from real smoked is not good in shape" "actually smoked ham has outside color There is unevenness. "


The third question isMortadella. In America it is also called "BOLOGNA". Mortadella, made by making minced meat rough enough to emulsify the meat of raw materials, is a processed meat with very strong artificial feeling.


Carlo took a look at B Mortadella, "I do not have bubbles at all, I am cross-sectioning, it's a proof of mass production that there is no stuffing inside," as soon as B cheaply processed Mortadella It is goods.


On the other hand, Mortadella of A contains pistachios, black pepper, lard and so on.


Taste A Mortadella first. After all, Mr. Carlo sniffs the smell of Mortadella and attempts to distinguish it even with olfaction.


"Yup"


Carlo liked Mortadella of A and ate two breaks as well.


It seems satisfied with "It is really good Mortadella".


Then B Mortadella.


Eat half of Mortadella ... ....


The rest is back. Carlo is laughing saying "enough already."


Carlo says that A is higher class than Mortadella. Result is……


A Mortadella is $ 16 per pound (about 450 grams) and B Mortadella is $ 4 per pound (about 430 grams). In fact it is four times as much price difference.


"You are hitting," Carlo said.


As a way to distinguish Mortadella, it can be cited as "the section is nonuniform and the pattern is made better", "pistachio, lard, etc., it is better to have stuffing that you can see by eye".


The fourth question is sausage. Unlike processed meat so far, at first glance, I do not know what is different between A and B.


"Leather is important here as well", says Carlo. Like trying to distinguish salami, I try to judge by using artificial intestine or natural intestine.


The sausage of B draws a slightly curved line and feels natural, but ...


A sausage is straight, and somewhat artificial atmosphere.


"Both colors are OK, neither finally liquid smoked or genuine smoked, I do not know until I eat it," it seems that Carlos will not be confident in appearance alone.


First, I bought A sausage.


"Yeah, it tastes good, the condition of grease is not bad", surprisingly sa sausage of A got a high reputation.


Then B.


"Both of them are very similar, this is very difficult to say honestly," it seems that it is difficult to make a judgment more than expected.


"But, from the texture of leather, the army will go up to B sausage."


Carlo continued to eat sausages afterwards, and I am extremely worried that "both of them feel like smoked genuine, they feel like smoking liquids ......" Apparently it seems quite a difficult question.


After all, Mr. Carlo judged that sausage B is higher class than B, "I think that it is very close". Well, the result ......


A sausage is 6 dollars (about 630 yen) per pound (about 450 grams) and sausage of B is $ 13 (about 1400 yen) per pound. It was a result that B was higher class with a difference of more than twice.


Because it was much bigger than expected, Carlo also laughs bitterly.


In order to distinguish the quality of sausage, "It is more likely that the bent shape uses the natural intestine" and "the edge of the leather is more exclusive".


The last question isProstott.


At the moment of being carried, Carlo declared "This is obvious."


"If I make a mistake, I will decide not to name meat specialists in the future," I will skip to the joke.


Pointed to B. Prokto, "It is a dark, luxurious and beautiful color! And the degree of marbling inside is wonderful" is acclaimed.


On the other hand, in A's Prokstatt, "Low marbling, less color, pale color" is underestimated.


"A good Prostot will moisturize fairly and it will become a dark shade," Carlo said.


I will start tasting quickly. Carlo first ate A 's prostoot.


"The flavor is also light, is not it?"


B's prostott first smelled hard and commented that he was "wonderful."


Even after eating "It is a wonderful taste, it is a top level prostitt" and is a compliment.


Mr. Carlo, who expected B to be high class, got a farewell saying "I will not make meat dishes anymore if I make a mistake," it seems to be quite confident. Well, the result ......


A prosthut is $ 11 (about 1200 yen) per pound (about 450 grams), and B Berstedt is $ 193 per pound (about 450 grams) (about 20,000 yen). It was a big difference of 10 times or more.


Carlo is in a good mood hitting the table.


To identify the quality of prosciutto, "extensively there is a marbled," "that you are wrapped in decent label," "dark, rich shades" is that of a point.


"The quality checkpoint of processed meat introduced this time can also be used when actually purchasing processed meat at supermarkets, so please try to utilize it," Mr. Carlo summarized.