Risore
◎ 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.
Q.1
I heard that "risole" (the process of cooking the surface of meat) does not help retain the juices.
A.1
It is scientifically incorrect to say that "cooking" means "the meat will not release juices," but there is a "delicious taste that comes from cooking over high heat."
○ It is true that the previous idea that "cooking" the surface of meat prevents the juices from leaking out is now scientifically proven incorrect.
However, by cooking over high heat, the moisture on the surface of the meat will evaporate in a short amount of time, allowing the surface to develop a nice brown color before the juices come out from the inside.
This is called the "Maillard reaction," in which sugars and amino acids (proteins) interact to produce brown substances (melanoidins).
In addition, various aromatic compounds are produced, enhancing the flavor.
Although this reaction can occur at low temperatures, it is accelerated by heating, so it makes sense to heat it over high heat.
Also, cooking over high heat gives the meat a fragrant texture.
Many people feel that these elements are what make grilled meat delicious, and many chefs use the "risole" method to achieve that deliciousness.
Furthermore, the same effect can be achieved by searing the surface over high heat to cause the Maillard reaction during the final stages of cooking the meat.
[Let's review the differences in characteristics depending on the material of pots and pans]
[Iron]: It has high strength and high heat resistance, but has relatively low thermal conductivity.
Another disadvantage is that it is prone to rust.
[Stainless steel]: Rust-resistant and durable, but has low thermal conductivity.
[Copper]: It has extremely high thermal conductivity, but it is expensive and requires a lot of maintenance.
[Aluminum]: It has high thermal conductivity, is light and easy to handle, but is vulnerable to acids and alkalis.
[Enamel]: A metal surface coated with glass, which has excellent heat retention and distributes heat evenly. However, it is vulnerable to shocks.
[Resin coating]: Covering the metal surface with non-absorbent grease or oil prevents the material from sticking or burning.
For example, pots made of dense materials such as copper are heavy and have a large thermal capacity (ability to store heat). At the same time, because the heat is stored in the pot and not transferred directly to the food, the food inside the pot cooks more gently and also retains heat better.
Also, pots with thick bottoms and materials with high thermal conductivity
The higher the temperature of the pot, the more even it is when heated, and the less likely it is to burn.
With these things in mind, it's a good idea to use pots and pans of different materials and thicknesses depending on the purpose!
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 Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
