The teacher who eats halberds

Takmi, who had already finished eating a piece, turned his head and his face became strange: Mr. Roland was crying and eating steak!

This scene is incredible!

It's different from those two.

Roland has been in the kitchen for a longer time, and he can appreciate the charm of this plate of steaks even more.

The juice of the steak runs in the mouth.

Every chew is a new world.

How, exactly?

Roland thought he was once one of the world's best chefs, but today he has tasted the taste of the world's top - even more delicious than that person!

The cow has many parts, all with different tastes, like his life.

When he was young, he seemed to be innocent, but he was a lawless little devil, occupying the most important position in the family, and he changed his appearance when he went overboard, but no matter what, a light bite seemed to be tender water. Soft, it's like filet.

When I grew up a little, I seemed to be rebellious, and if I was squeezed, I would beat back hard, I didn't talk about friendship, but I had a different kind of emotion in my heart, and I seemed to be gentle, but I said "Hello teacher" in my mouth, and I regarded a few people as the same thing in my heart? In fact, it is a kind of stubborn muscles and bones, like the outer loin sirloin has a little exercise, and it tastes a little more fragrant, less fragrant and less fat accumulation.

The young man seemed gentle and obedient, but there was a little unconvincing complaint inside. A tendon surrounds the whole body, guarding the so-called dignity, like the naked eye or the part of the New Yorker, without the softness of filet and sirloin, chewing and lighting a fire, which can easily liberate the accumulated fragrance.

When he reached middle age, he gradually learned to compromise in the face of reality, and lowered his head in desperation, because he was carrying his parents and his children on his shoulders. Dream? The dream is fading away.

It's like a brain steak, full of flavor and charm, but it's a pity that there are too many burdens on the tendons, so it's only suitable for slicing.

Tolerance for the elderly....

Roland's old tears were rampant, and his eyes were blurred.

He stood up and walked towards Zhang Xu's stove, where there was still a small half, I don't know how long it was, the steak was gone, he picked up the baking sheet, stuck out his tongue and licked the remaining gravy on it.

There is no elegance at all.

At this point, he wasn't a chef, just a diner.

Long.

The taste of the steak faded away.

Reason is slowly returning.

Roland looked at the baking pan, clean, if it wasn't for the presence there, who could believe that there was a small hill of steaks on this plate for a few minutes?

But now there is not even the gravy left! The puff pastry that fell off was also eaten, and there was nothing left!

What did he do?

Eat a plate of steak and stick out your tongue to lick it?

Zhang Xu handed over a towel.

Roland took the towel and covered his face! The taste of the steak in my mouth seems to be still lingering, and I can't wait to eat all the flavored tongues.

"Shhhh

The pain on the tip of the tongue awakened reason, and I had finished eating, that steak.

His tears were still flowing

In the past, I also analyzed the taste of the steak from the perspective of the chef, to think about how I would make it, and to understand the steak to interpret the essence of a cow. Later, the only thought at that time was "Great, I won't be able to eat such a delicious steak again, what should I do!?" "

When I think about it, I cry while eating.

From the taste buds to the mind and body, be completely conquered by that steak!

"Teacher Zhang, you are a master among masters!"

As we all know, steaks are three ripe, and at this level of doneness, the meat is the most tender and the juice is not lost much. Actually, it's a compromise between the ingredients and the chef.

It's not that a fully cooked steak can't be eaten, it's not that it's not delicious.

The first is that the requirements for ingredients are very high. Beef is divided into grain-fed and grass-fed, grass-fed has a more flavorful flavor and more beef flavor, but the fat is much less than grass-fed, and the more muscle fibers are thicker and thicker, the harder it tastes. The price, of course, is cheaper.

The second is that the requirements for chefs are extremely high. To achieve a micro-coke on the outside, it is necessary to pass through high temperatures, which can only be done under the Maillard reaction, and in such a long time of exposure to high temperatures, it is very rare to retain the internal gravy.

The vast majority of chefs can't do it well.

Therefore, the three maturities are just a compromise.

No matter how ripe the three are, or with a little bit of blood, it is more or less the difference.

There are only a handful of well-cooked steaks in the world that can maintain the juiciness of the meat, and almost all of them are the handles of three-star restaurants, and they have many years of rich experience.

I can make the steak like the best of all the steaks... It's God, right?

Roland struggled to think of Zhang Xu, who was eight years old... is less than a fifth of these of their age.

If he hadn't witnessed it with his own eyes, Roland wouldn't have believed in the world's top at all, and he was actually a little devil who was brazenly picking his ass in the kitchen! Although it is said that it is through the pants!