The provided text appears to be a transcript of a cooking video. The host, Yamaguchi, is making a dish called Peperoncino and provides a step-by-step guide on how to prepare it. Throughout the video, Yamaguchi shares various tips and tricks, such as using a specific type of olive oil and adding garlic to bring out the flavor.
Yamaguchi also talks about their personal experiences and preferences, including their love for a particular type of pasta and their dislike of overly spicy food. They also share their thoughts on cooking, stating that it's an art form and that planning is key to success.
The host then presents the finished dish, which they claim is a perfect balance of flavors and textures. They also share their score for the dish, giving it an 8 out of 10.
Here are the key facts extracted from the text:
1. The dish being prepared is Ero Peroncino.
2. The cook is using 100g of pasta.
3. The ideal salt concentration for 1 liter of water is 4%.
4. The cook is using 28g of salt, which is considered light.
5. The cook is using garlic, olive oil, and chili pepper soy sauce as ingredients.
6. The cook is boiling water and adding it to the pasta.
7. The cook is mixing the ingredients together and adding the sauce evenly.
8. The dish is being served with parsley.
9. The cook is using a pot that is very large.
10. The cook is cutting the ingredients into small pieces to bring out their strong flavor.
11. The cook is using a toothpick to remove garlic buds.
12. The cook is using a ladle to pour hot water into the pot.
13. The cook is adding the hot water to the edges of the pot.
14. The cook is mixing the ingredients together and making a small amount.
15. The cook is twisting and stopping the mixture from the top.
16. The procedure time is 4 minutes.
17. The cook is using Lee Stick Effects Version 8 olive oil.
18. The cook is using a tablespoon of olive oil.
19. The cook is boiling the ingredients for about 5 minutes.
20. The cook is using a stylish trick to bring out the flavor of the ingredients.
Note: Some of the text is in Japanese, so I may have missed some key facts or misinterpreted some of the content.