The most famous French bistro in Sendai.
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Located in Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, I would like to introduce you to the cooking methods of French cuisine, particularly how to cook (heat) meat dishes, divided into heat sources and heating equipment.
[Q&A on cooking meat]
There are endless questions when it comes to cooking meat.
Here, we will briefly explain the features of heating appliances and answer some of the questions that may arise during your daily cooking.
[oven]
○It is a cooking method that uses hot air, radiant heat, and conductive heat to indirectly heat ingredients inside a box called an oven.○
- Oven cooking involves heating the air in a closed space and using that heat to cook food.
In reality, heating occurs through a combination of three sources: convection heat from the heated air, radiation heat from the oven walls, and conduction heat from the oven top.
Not only is the heat generated indirectly rather than over an open flame, but the closed space also helps retain moisture inside the oven.
In addition, by pouring water on the top plate or heating it together with aromatic vegetables, it is possible to heat the food in a humid environment, such as by steaming it using the steam.
Compared to the steam oven below, it takes more skill to use it, and you need to understand the machine's quirks. Also, since the heat is blocked by the baking tray, the oven is not suitable for large-scale cooking with stacked baking trays.
[Charcoal fire]
◎The meat is cooked in a short time using high heat and is a "dry" cooking method◎
・When heating an object, the greater the amount of heat transferred to the object, the greater the heating effect. The amount of heat is greater the higher the surface temperature of the heat source, and charcoal fires, which boast extremely high temperatures of 800 to 1200°C, produce a large amount of heat.
For example, compared to an electric heater with a surface temperature of around 600°C, the amount of heat transferred to the material is three to ten times greater, making it possible to heat the material in a short period of time.
This means the ingredients are less likely to lose excess moisture, resulting in a juicy finish.
In addition, charcoal does not produce moisture when burned, so it produces a "dry" heat that leaves the surface crispy.
In addition, hard charcoal such as Binchotan charcoal can suddenly expand and burst when heated, so you should avoid storing it in humid places.
[Steam convection]
◎We realize digital management of various heating and cooking methods using the power of steam◎
・Compared to the ovens mentioned above, convection ovens are equipped with a blower inside and heat the entire interior more evenly, eliminating uneven heating.
Because the air moves quickly, heat is transferred to the ingredients more quickly, reducing cooking time.
The steam convection oven is a machine that adds the power of steam to expand the range of cooking options.
By adjusting the temperature and humidity, a variety of cooking methods are possible, including baking, simmering, cooking rice, frying, boiling, and steaming. By adding steam, which efficiently transfers heat, roasting at low temperatures is also possible.
Another feature is that it allows you to precisely control the cooking time, internal temperature and humidity, air volume, core temperature, etc., making it ideal for cooking large quantities.
[Pressure cooker]
◎Creates a temperature of nearly 120°C inside the pot, softening even hard materials in a short time◎
- The boiling point of water varies depending on the atmospheric pressure; low pressure lowers the boiling point, and high pressure raises the boiling point.
This principle is utilized in pressure cookers.
The power of this pot varies depending on the type and manufacturer of the pot, but it traps the water vapor generated by the ingredients when heated inside the pot, increasing the pressure inside the pot to about 2 atmospheres.
This also raises the boiling point, causing the temperature inside the pot to reach nearly 120°C, which is normally impossible to achieve.
Because it has an extremely high temperature, it can heat the ingredients inside more quickly, and can cook tough meat in a short amount of time, even meat that would take a long time to soften in a regular pot.
However, after heating, the lid cannot be opened until the air pressure inside the pot has dropped, and during that time the ingredients will continue to cook with the residual heat. You will need to set the heating time after subtracting this time.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
I'm rooting for you.
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
