仙台で有名な肉料理。
◎ 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.
◎How to grill small portions of meat?
Part 2
Tip 1
Add thickness to the meat
・If the meat is thick, it will be possible to cook it gradually. If you use a cut with a small cross section, you can get thickness even with a small amount.
Tip 2
"Three stages of heating allow for gentle heating from all directions."
・⑴. Fry the surface in a frying pan. ⑵. Heat the whole in the oven. ⑶. Cook through using residual heat.
In this way, the heating process is divided into three stages, and the meat is frequently turned over during cooking.
This prevents overcooking and ensures that the food cooks evenly and gently from all sides.
○.Marinate the meat.
[1] Marinate the outer thigh meat of a venison, which has a small cross-section, overnight in a marinade made from aromatic herbs, Japanese pepper berries, red wine, red wine vinegar, and salt. Do not use a vacuum to marinate the venison, as pressure will be applied to the meat. Instead, use a bag with the air removed to allow the meat to penetrate well.
○.Cut out the meat.
[2] Wipe the surface of the meat lightly and cut it into thick pieces (Ikkuniku is just over 3 cm, about 100 g).
Bring it to room temperature and sprinkle fine salt all over.
If you sprinkle pepper on top before grilling, the flavor will be lost during heating, so use it when serving.
○. Cook the surface in a frying pan.
[3] Add about 1 tablespoon of olive oil to a greased frying pan, heat it thoroughly, and place the venison from [2] on top, browning the surface.
Venison has a lot of moisture, so cook it over high heat to quickly evaporate the surface moisture.
[4] Heat the sides, then the cut surface.
Once all sides are browned, flip them over immediately.
Because the meat is marinated, the surface may burn easily, so be careful.
Heat each side for approximately 20 seconds on high heat.
[5] Heat will cause the oil to deteriorate, so to avoid compromising the flavor of the meat, wipe off the burnt oil in the frying pan and add fresh olive oil halfway through cooking.
Once it has browned all over, add butter and blend into a mousse.
[6] Envelop the meat in the hot butter foam by arrozzering (scooping hot fat with a spoon or other utensil and pouring it over the meat), alternating sides and cut surfaces, until the entire surface is deeply browned and has a buttery flavor.
Heating here takes about 2 minutes.
The pasteurization should be limited to 20-30%.
○.Bake in a convection oven.
[7] Convection oven at 200°C heats the meat evenly from all sides.
If you place the meat directly on the pie plate, the surface that comes into contact with the plate will be exposed to more heat, so place a layer of rolled up aluminum foil on top of the meat.
[8] Cook the sides, then the cut surface, alternating sides.
This time, the heating time in the oven is about 9 minutes.
The meat will be divided into roughly 6 sides, so each side will need to be cooked for 1-2 minutes.
At this stage, the meat should be about 80% cooked.
○.Let the meat rest.
[9] Allow the pie plate to rest in a warm place, such as the top shelf of the microwave, for about 2/3 of the oven time, or about 6 minutes.
Use the residual heat to cook the meat thoroughly and also allow the boiling meat juices to settle.
○.It's done.
[10] By letting it rest, the cooking process will be complete.
The surface of the meat is firm and springy when pressed, while the inside is juicy, tender, and rose-like.
On the other hand, the surface is fragrant and firm.
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)
Your ◎ 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.
We are 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
