Home Cook

"Oh, it's really cool."

When Bai Ye devoured for a while, he patted his stomach, and then slumped down on the chair.

I have to say that he really didn't look forward to this meal in vain. Both the quantity and quality definitely far exceeded his original psychological expectations. In short, he ate very happily.

For example, the steak he had just finished cooking as a staple food cooked by Kojiro Shinomiya.

For steak, Bai Ye, who is a Chinese, seldom eats it, but as western food has become more and more popular in China in recent years, even if he has never eaten steak, Bai Ye has some understanding of steak.

Although it is said that eating steak directly eats steak, the steak is not all the same, but is divided into several types, such as the more common steak, such as rib-eye steak, sirloin steak, filet mignon, T-bone steak and more.

Rib-eye steak, this steak has both lean and fatty meat, and the grilling aroma is more fragrant. This steak is the best when it is three mature.

Sirloin steak, the outer rib of the beef, has a certain amount of fat, the meat is somewhat hard, chewy, and has a strong overall taste and toughness. When cutting the meat, it is best to cut the meat together.

T-bone steak, as the name suggests, is T-shaped. It is the backbone meat on the back of the cow. In American restaurants, it is rare for fine French restaurants, and seven mature is more delicious.

As for the final filet mignon, this is the most tender meat on the rib. Because the meat is very tender, it can be fried to three, five or seven.

This time, Kojiro Shinomiya chose filet mignon, and it was not the meat from ordinary cows, but the meat from a high-grade ingredient called white-haired Cinderella beef.

High-grade ingredients and Shinomiya Kojiro's superb cooking skills make up a super delicious dish.

The steak Bai Ye ate this time was five-ripe. Of course, if he could, he naturally wanted to eat seven-ripe or fully-cooked. After all, as a Chinese, he was accustomed to eating cooked food. He was somewhat repulsive to the degree of half-baked.

However, because of the heavy workload this time, Shinomiya Kojiro's five-mature steak was prepared the most, so Bai Ye could only bite the bullet and eat it.

Picking up the knife and fork, since the last time I changed to a Western food proficient, Bai Ye's knife and fork are very slippery, and the sharp steak knife can easily cut the steak, just like cutting a piece of tofu.

With a fork, he cut a small piece of beef, and sent it into his mouth to chew in the white night.

Bai Ye was frowning at the entrance of this beef at the beginning of the first year. He felt that it was a little disgusting to send such half-baked things into his mouth, and he had already prepared for the worst.

But after chewing for a while, Bai Ye's brows widened.

Short oil, this steak is surprisingly good.

The meat on the outside is a little hard, and it is a bit chewy, but the meat on the inside is extremely tender, and it can almost be said that it melts in the mouth.

And when he took a bite, the gravy splashed into his mouth, and the delicious gravy full of beef essence instantly filled Bai Ye's mouth with fragrance.

Almost enjoying the steak in his mouth, Bai Ye carefully looked at the section of the cut steak on the table.

The outside of the steak is brown, but the inside of the steak is pink, like the color of a baby's cheeks, not the **** red with blood that Bai Ye imagined.

This made Bai Ye feel a lot better, and then he cut a piece of steak again and tasted it carefully.

But this time, after abandoning the evil thoughts and focusing on enjoying the deliciousness, Bai Ye discovered the real deliciousness of this steak.

"1, 2, 3, 4..."

"Uh, this beef tastes so good, it's amazing..."

With careful chewing, the unique taste of the beef in the mouth is really displayed in front of Bai Ye.

The biggest feature of a medium-rare steak is probably the layering of the beef, and the steaks of different levels and degrees of doneness have completely different flavors.

"Xiao Bai, did you know? The legendary good steak has more than 100 kinds of meat flavors."

In Bai Ye's mind, something Liu Shiyu said before appeared.

Unlike Bai Ye, a more traditional Chinese, although Liu Shiyu was also born in a culinary family, her personality seems to be a little open, and she doesn't care about those traditional rules or anything. Her cooking style is quite compatible with Yuanyue. It is all inclusive, learn whatever is good, no matter if a black cat or a white cat can catch mice, it is a good cat, and she also has a lot of research on Western food.

And when her predecessor passed by a newly opened steakhouse while shopping with her, Liu Shiyu suddenly said something like this to her predecessor.

In this regard, the predecessor was dismissive.

Western food in the district, there are only a few patterns in exchange, what is there to study.

This was the thinking of the predecessor at the time.

However, Bai Ye believed Liu Shiyu's words at this time~www.wuxiaspot.com~ This steak of Shinomiya Kojiro does not have more than 100 kinds of meat flavors, but there are still 50 or 60 kinds.

"Uh, by the way, Liu Shiyu seemed to have explained a wave of principles at that time, what was it?"

Bai Ye recalled it carefully.

"Oh, yes, what's the Maillard reaction? It's been grilled on a high fire, and the high temperature makes the protein react with the sugar, so that there is a variety of meat flavors."

Recalling Liu Shiyu's explanation at the beginning, Bai Ye was not aware of it. At this moment, he deeply felt the importance of learning physical chemistry well. It seems that the chemical reaction must be taken into account when cooking a dish. shiver.

Shaking his head, Bai Ye shook off the distracting thoughts in his head and went to enjoy the delicious food.

The steak this time is not accompanied by sauce. For the top steak, the sauce is superfluous. Just relying on the original taste is enough to conquer everyone.

However, from the deliciousness of this steak, Bai Ye tasted a slight salty taste and a faint black pepper taste, as well as the not obvious garlic taste.

"Well, the garlic should have been cut in half and rubbed the raw steak, and the salt should have been sea salt."

Shirogane speculates on Shinomiya Kojiro's cooking technique.

I am full of praise for Shinomiya Kojiro's choice of using sea salt to cook Shiroya.

In his mouth, his tongue touched the large grains of salt before it had time to dissolve, and then touched the uneven feeling when it gradually melted on the meat, and the taste of the beef constantly stimulated the taste buds! The taste of this beef is instantly layered.

"Delicious, delicious."

In the end, Bai Ye was full of praise for this steak, and then he raised his head and looked at the other dishes on the table, his eyes glowing.

Please remember the first domain name of this book: www.4020.la. 4020 novel network mobile version reading website: m.4020.la