If you want to eat delicious beef in Sendai, go to La Fleur de Cerise.
◎ 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 2
As a general rule, it's best to let meat come to room temperature before grilling it.
But in reality, it's often the case that we just don't have the time.
So, here are some tips for grilling meat straight from the fridge.
Tip 1.
"Cut the meat so that the muscle fibers are parallel to the bottom of the pot."
- When grilling meat that has just been taken out of the refrigerator, cooking it slowly rather than quickly will keep the meat moist and soft.
If the meat's muscle fibers are vertical to the bottom of the pot, they will cook through quickly, so check the direction of the muscle fibers and cut them horizontally.
Tip 2.
Use a thick iron frying pan and cook the food gently at a steady temperature.
- To cook meat slowly, a thick frying pan is ideal as it gently transfers heat.
The pan I used this time was a 2.3mm thick hammered iron frying pan made by Kamaasa Shoten.
For baking, mix butter with olive oil to prevent a sudden rise in temperature and burning.
Tip 3.
{The cooking method is different for lean, muscular, moist red meat and fatty meat}
- The basic rule of not raising the temperature too suddenly is the same for all meats, but the approach will vary depending on the characteristics of the meat.
Red meat, which is high in moisture, should be cooked slowly while adding oil.
Fatty meat is grilled without directly applying heat to the surface, preventing the fat from oxidizing.
In this way, you can adjust the cooking time depending on the type of meat.
○.Cut out the meat.
[1] The beef used is Japanese Shorthorn beef (74 months old) from Iwate Prefecture, which has a very strong flavor.
Cut open the fatty part of a block of lean inner thigh meat (about 11 kg) and remove the innermost core.
[2] Cut into blocks of approximately 250g (approximately 7cm thick) for one serving.
Leave some of the tendons intact to prevent the flesh from shrinking while cooking.
Salt encourages the juices to flow out of the meat, so don't sprinkle it on before cooking.
[3] To prevent the meat from cooking too quickly, it is important to pay attention to the direction of the muscle fibers when grilling.
Cutting the meat so that the muscle fibers are cut across the bottom of the pan will help it cook more slowly.
○. Bake while roasting.
[4] Add butter to a heavy-bottom cast iron frying pan and heat over medium heat.
Once the large bubbles have disappeared and the mixture has started to colour, add an equal amount of olive oil as the butter.
Tilt the pan to pool the oil at the front and add the beef.
[5] Place the beef so that the fibers are parallel to the bottom of the frying pan, and fry it in an easy fryer while arrozzerically heating the beef all over.
When the meat on one side is no longer red, turn it over and cook the other side in the same way.
○.Let it rest.
[6] After cooking the beef on both sides for a total of 3 to 4 minutes, place the beef on a tray with a wire rack on it with the grain lengthwise, cover with a bowl, and let it rest in a place at 60-70°C for 3 to 4 minutes.
At this stage, the rice should be about 50% cooked.
[7] Using the remaining oil in the frying pan, repeat steps [5] and [6] two more times.
Only the top and bottom sides of the meat are in the frying pan, and the meat is gently cooked while adding oil to the sides with a spoon.
○.Turn it upside down and let it rest.
[8] When resting the beef, it is placed in a tray with the fibers running vertically throughout the entire process.
However, be sure to turn the meat over each time it rests so that the juices circulate evenly.
[9] While the beef is resting for the third time, add crushed garlic with the skin on to the frying pan in which the meat is cooking to infuse the garlic aroma.
Return the beef that was left to rest here and cook while allowing it to marinate.
[10] Finally, sprinkle a thin layer of Sicilian sea salt evenly over the surface of the beef to taste.
Place on a tray, cover with a bowl, and let it rest in a place at around 60-12 o'clock until serving.
[11] Just before serving, add the beef from [10] to the frying pan from which the garlic has been removed and heat the surface over high heat.
The total time it takes to grill and rest the meat until it's done is about 20 to 22 minutes.
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
