How to cook cold meat
◎ 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.
If you don't have time to bring the meat to room temperature:
Part 1
First of all, when grilling meat, it is best to let it come to room temperature before grilling.
However, when it comes to actually cooking, it is often the case that you just don't have the time.
So here are some tips for grilling beef straight from the refrigerator.
First of all, if you cook cold meat quickly, the muscle fibers will denature and the meat will easily shrink.
So it's important to heat it slowly and gently.
In particular, when cooking muscular, lean meat like the shorthorn beef inner thigh meat used this time, be careful not to raise the temperature too high when grilling.
This time, I used a thick iron frying pan to gently transfer heat, and heated it while arrozzerizing butter (a heating method in which fat is scooped up with a spoon or something and poured on top).
It is also important to be aware of the direction of the tendons so that the meat cooks slowly.
If the meat fibers are cut vertically against the heat source, they will cook more easily along the fibers and become hard in a short amount of time, so cut the meat so that the fibers are cut horizontally against the bottom of the frying pan.
When frying, add plenty of oil and heat the whole thing little by little, frying both sides while arrosing.
After grilling for 3-4 minutes, let it rest in a warm place at 60-70°C. Repeat this process to gradually cook the meat in layers of heat, resulting in a moist and juicy finish.
Also, it's important to combine olive oil with butter to prevent the oil temperature from getting too high and giving the food a "fried" feel.
When resting meat, place it in a tray with the fibers vertically, in the opposite direction to when grilling, so that the juices can distribute evenly throughout the meat.
It's also important to turn the meat over every time it rests, as this allows the juices to reach the center of the meat more efficiently.
Pan-fried shorthorn beef rind
・Strong red meat flavor and moderate chewiness
The inner thigh meat of a Japanese Shorthorn cow (a cow that has given birth to a calf) is grilled in a thick frying pan.
If you are grilling the meat without letting it come to room temperature, it is important to "let the meat rest and gradually add layers of heat to distribute the juices throughout the meat and prevent it from shrinking."
Cut the steak to reveal both the grilled side and the beautiful red meat within, then sprinkle with grated Grana Padano cheese and crushed white pepper.
The single-horn beef is served simply with roasted garlic and arugula servatea.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur 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
