I'm in Food Wars: Opening A Late Night Cafeteria

81 Keep in mind

thaw.

hot pan.

oil.

dry shell.

hot plate.

Take the pot to rest.

Sprinkle with salt and pepper.

Then.

Cut this medium-rare sirloin steak.

Dip in some sauce.

into the mouth.

Immediately, I just felt that the sweet juice accompanied the chewing of the teeth, and began to permeate the whole mouth! The smell of the steak, the SWAT strong camp, roamed away, passing each to the taste bud cells.

at the same time.

The freshly-baked sirloin steak in front of me makes the most of its tough, chewy and original flavors!

Can’t help but.

Isshiki Satoshi, the judge, has a solemn face!

“It’s awesome!

“It’s the first time I’ve seen such a tender steak on the outside!”

“At the moment of entry.”

“Delicious gravy that rhymes immediately.”

“At the end, the fragrant beef smell can always reverberate in the mouth, which makes people feel very comfortable!”

finally.

Isshiki Satoshi, this pot opened his eyes, facing Seiichiro and Sōma in front of him, and said, “Ahem! I think it’s still Seiichiro’s steak dish, which is better and more delicious!”

“By comparison.”

“Sōma’s steak dishes.”

“It’s a little bit woody in taste, and the meat isn’t tasty enough.

“what?”

“I lost again?”

here.

Yukihira Sōma, who could only shake the back of her head, felt the SWAT battalion ask.

“Ha ha!”

“Thus.”

“Sōma, you have lost 491 cooking battles in front of me!” Yukihira Seiichiro, who was next to him, smiled happily with a happy expression on his face.

“Dad.

“Circle 490, okay?”

Yukihira Sōma, the unhappy Bai Xiao Seiichiro glanced at him.

“Hey!”

“What about one more game?”

“Anyway, no matter how much you compare with me, the final result is to lose!” Seiichiro, listening to Sōma’s words, seemed a little unhappy, and couldn’t help but continue to laugh.

“cut!”

“You were proud.”

“Next time, I will beat you with new dishes.”

Sōma, who was bored, could only pout and quickly turned his head away.

However.

Next.

He held his chin with one hand and began to fall into deep thought!

A good steak.

It is necessary to achieve the effect of “outer coke and inner tenderness”.

And here’s the outer focus.

Whether it’s frying or grilling, it’s all about creating a charred “shell” on the outside of the steak.

therefore.

This requires the surface temperature of the steak to be high enough.

in this way.

The Maillard reaction can occur around it.

It always brings out the meaty charred flavor.

However, to achieve this effect. If it is frying, the initial pot temperature of the frying pan needs to be very, very high, basically above 200, and the steak can be placed in the pan.

If grilled over an open flame.

The temperature is higher than the frying temperature.

But.

why?

Same thing.

How can your own father fry the steak so tender when he is frying it?

Can’t help but.

Sōma, who didn’t think about thistle, could only turn to Seiichiro and asked, “Dad! How did you fry the steak so tender?”

“The reason is simple.”

“If you want to fry the steak to a uniform finish, you need to have the corresponding tools! But if you don’t have tools, you can also start with the thickness of the steak!”

“usually.”

“You can choose a thickness of about 1cm to 1.5cm, and the maximum limit is also more than 1.5cm. Because of this thickness of steak, although the surface is slightly less fragrant, it can still be tender on the outside and tender on the inside. !

“also.”

“Frying with enzyme-rich ingredients such as onion and papaya can improve the toughness of beef to a certain extent, so as to achieve the effect of tenderization.”

“at the same time.

“The choice of kitchen utensils is also very important.”

“If you want to make the steak fresh and tender, it is necessary for the meat to reach a high temperature instantaneously when it is placed in the pan, but at the same time, it cannot cause the temperature of the frying pan to drop sharply!

“so.”

“The pots and pans used.”

“There must be sufficient thickness and good heat storage properties.”

“Just imagine.”

“If your pan is very thin, even if the pan is very hot, and a piece of steak is placed on it, the pan will be cold in an instant, and it may be a matter of tens of seconds after it is warmed up again.”

0… ask for flowers…

At this time, “turn over, and the steak may still be mostly pale in color! But if you don’t turn it over, the meat may become old and lose its fresh and tender taste!”

“And heat storage has something to do with the thickness, quality, and material of the pot, so is it better to buy a thicker pot?”

“Answer.”

“Not at all.

“In short, this requires your accumulated experience.

Say it.

Yukihira Jōichirō, was looking at Sōma secretly.

Seeing him sitting there, he began to think quietly. Those eyes full of wisdom, occasionally flashed a light, as if to understand something.

Can’t help but.

Seiichiro nodded secretly, satisfied!

He is a father.

Naturally, it is clear that Sōma’s biggest bug is his monster-like absorbing ability.

This absorptive ability does not come from some kind of culinary talent, nor is it just a simple effort, but the ability to objectively accept the essence of things and the courage to try personal thinking.

That is to say:

Sōma.

He doesn’t fall into a cookie-cutter mindset.

They will not use various reasons to make their life easier and gradually give up on themselves.

on the contrary.

He knows how to accumulate “weapons” in peacetime.

Then, in the face of foot conditions, there will often be a rational way of thinking with special police, and use super action to solve problems.

“Dad.”

“Teached!”

“Sure enough, it’s your knowledge!”

finally.

Sōma recovered a little, and couldn’t help but admire Seiichiro.

“Um!”

“Sōma.

“On the road of people, there is growth.”

“And this kind of growth is not destined to be smooth sailing. If you start to get carried away with only a little achievement, then it will be difficult for you to gain a foothold in this Totsuki Academy!

Yukihira Seiichiro spoke to Sōma very calmly.

“Dad.

“I see.”

Sōma nodded, taking Seiichiro’s words to heart. wide,