A bistro in Sendai city famous for its duck dishes.
◎ 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.2
I would like to know how to use Aloe effectively.
A. It is important to be mindful of the deterioration of fats and oils, and to do things with a purpose in mind, such as "preventing drying," "circulating heat," and "enhancing flavor."
The process of pouring melted fat and cooking juices over the meat while it is being grilled, known as "aloise," was originally intended to keep the meat from drying out while it was being cooked.
At the same time, applying heat and fat has the effect of slowly cooking the meat, and is also effective for applying pinpoint heat to thick or uneven pieces of meat, or around bones in meat with meat still attached.
In dishes such as "roasted duck" and "roasted lamb on the bone," the fat from the meat itself is returned to the meat, and the use of other fats and oils such as butter also enhances the flavor.
That's why it's important that the oils, grease, and cooking juices do not have a burnt smell.
Oil will deteriorate if it is heated too much, so one technique is to change the oil halfway through cooking; for example, first sear the surface in salad oil that can withstand high temperatures, then remove the oil and add fresh butter and continue cooking while pouring it over the cooking juices.
Furthermore, if you "dilute" the butter with vegetable oil, you can obtain better flavor and prevent burning.
[Review of meat structure and changes in state due to heating]
○. Meat temperature and changes in meat condition
[Around 50°C]
The meat becomes elastic.
↓↓↓
[Around 60°C]
The meat becomes tough.
↓↓↓
[Around 65°C]
The meat juice comes out all at once.
↓↓↓
[Around 75°C]
Collagen becomes gelatinized
○These three types of proteins denature at different temperatures when exposed to heat.
This is why meat becomes tougher or softer depending on the temperature.
Myofibrillar proteins begin to coagulate and contract at temperatures above 50°C, while sarcoplasmic proteins begin to coagulate at temperatures around 60°C.
Collagen begins to contract at around 65°C and becomes gelatinous at temperatures above 75°C.
Therefore, after heating, the meat will gradually become more elastic as the temperature rises, but will become hard once it exceeds 60°C, and will begin to release juices all at once at around 65°C.
Then, at around 75°C, the meat will become tender (in reality, the fibers themselves will still be tough and dry, but it will feel that way because they are no longer a solid mass).
The relationship between the degree of doneness of meat and the core temperature of the meat can be imagined as follows:
・Rare: Below 55-65°C.
・Medium rare: 65°C.
-Medium: 65-70°C.
・Well done: 70~80°C.
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
