A bistro in Sendai city that serves delicious meat recommended by the chef.
◎ 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.3
Are there any precautions to take when grilling aged meat?
A.3
To retain as much moisture as possible, it is a good idea to grill it over charcoal or deep fry it in plenty of oil.
The condition of the meat varies depending on the aging method, but "dry-aged" beef, which has been gaining attention in recent years, loses moisture in the meat during the aging process, so it tends to become dry when cooked in the normal way.
Therefore, chefs are constantly searching for ways to retain the juiciness of meat that has become softer through aging, without losing the very little moisture.
Charcoal grilling is the most common method. Not only is it intended to cook the meat efficiently with high heat, but it is also thought that the smoky aroma produced by the fat that drips off during the cooking process matches the aroma of aged meat.
Another method is to fry it in a frying pan with plenty of oil or butter.
In particular, the most common style is for the surface to be charred until fragrant, while the inside is nearly rare.
Another technique involves heating the food at a high temperature for a short time, regardless of the heat source, and then slowly cooking it using the residual heat.
Regarding the distinctive aged aroma, some people bring it to the forefront by using fat from aged meat in the grilling oil, while others think that some customers may not like the aroma and soften the impression by using a strong roasted flavor.
Q.4
Is it always necessary to add "Repose" at the end of heating?
A.4
If you are "heating while resting," there is no need to rest it again after baking.
The purpose of letting meat rest after grilling, called "repose", is to prevent the juices from leaking out when the meat is cut and to allow the residual heat to cook the meat slowly all the way through to the center.
So, for example, when grilling a fairly thick piece of meat over charcoal, all of the meat except for the bottom surface, which is directly exposed to the radiant heat from the charcoal, is heated as if it is resting, so it is possible to serve the meat without resting it again after it is cooked.
The reason for taking the meat in and out of the oven repeatedly while cooking is to avoid raising the temperature of just the surface of the meat too quickly, and to slowly distribute the heat all over the meat, while lowering the surface temperature and using the residual heat to cook the inside.
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
