How to choose the material ①

2021/04/14 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward Sendai High Court (southwest direction).

 

Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.

 

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato

is.

 

 

I will do my best to help you today as well.

 

We hope that you will feel that this encounter is a very valuable and meaningful encounter.

 

Please stay with us until the end.

 

Today, I would like to talk about how to choose materials.

Both French and Japanese cuisine start with knowing the ingredients.

By knowing the characteristics of each material, how to select it, how to prepare it, how to heat it, etc., you will know what kind of approach (cooking method) you should take.

That's the story today.

 

[Vegetables]

First of all, I would like to introduce how to choose vegetables and how to prepare them appropriately.

《Leaf vegetables》

○ Spinach, chicory, cabbage, lettuce, etc.

[How to choose]

For green leafy vegetables such as spinach, those with glossy leaves and dark green color are good. On the other hand, avoid leaves that are light in color, yellowish, or weakly wrinkled.

The best cabbage is heavy and smooth, with good glossy leaves, freshness, and no damage, dirt, or cracks.

For chicory and lettuce, choose one that has a dense core and fresh and glossy leaves. Avoid sparse leaves or dry greens that turn brown.

[How to prepare leafy vegetables]

When cooking leafy vegetables, remove the leaves that have turned brown, wilted leaves, and hard stems.

Spinach, chicory, lettuce, etc. are easily damaged when washed with water, so wash them quickly and gently immediately before using.

In rare cases, cabbage and lettuce may have green worms attached to them. This is a matter of course in the natural world, and it is not a bad thing at all, so if you hold down the points when washing, there is no problem.

The key to removing insects such as green worms is to soak them in water with salt or vinegar for about 15 minutes. (Water with a neutral detergent is fine, but after that, wash off the detergent thoroughly.)

If the cabbage is free of insects, wash it under running water.

 

《Root vegetables》

○ Burdock, carrot, turnip, radish, beet, etc.

[How to choose]

The key to choosing root vegetables is to choose one that is glossy, hard and firm, with no scratches or stains. Choose smaller, well-shaped items rather than larger ones. If it is too big, it is often streaky and hard, so you should avoid it.

For things with leaves, such as carrots, radishes, turnips, etc., choose bright green ones that have pinned leaves and are lively.

When storing, it is better to cut off the leaves and do not wash them as they are, but put them in a well-ventilated plastic bag and store them in a refrigerator.

[How to prepare root vegetables]

Some carrots, turnips, and radishes have wax to improve their color. For such items, scrub the surface with a scrubbing brush or peel it off. In the case of burdock, wash it off thoroughly to remove all the mud on the skin before using it. For radishes, separate the leaves from the beard underneath and wash thoroughly with plenty of water. When cooking, use it as it is without peeling it.

 

That's all for today.

It will continue, so I'm looking forward to the next time.

Thank you for reading to the end today!

 

See you next time on La Fleur de Cerisier's blog! (o ^^ o)

 

Au voir

À bientôt

 

 

We're rooting for you!

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Speaking of French in Sendai, La Fleur de Cerisier

 

[La fleur de cerisier]

Means "cherry blossom" in French.

 

We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.

 

We hope that you will find a store that is useful to you.

 

 

La Fleur de Cerisier

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato