Delicious pork dishes in Sendai.
◎ 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 3
During lunch time at some restaurants, you can choose from two types of meat dishes.
If there is only one type of meat, you can work backwards from the reservation time and slowly roast a block of meat at a low temperature in advance, but this is not possible with this style.
Therefore, once an order is placed, the question of how to grill a small portion of meat for one person deliciously and in the shortest possible time is something I have always kept in mind as I worked towards it.
If you cook meat in small portions, the side that is in contact with the frying pan will cook quickly, and by the time the meat is cooked through, the moisture will have evaporated from the meat, leaving it dry.
Therefore, the meat is cooked by wrapping it in fat and roasting it.
Many people use pork crepinette fat as the fat, but I don't want the mild Southdown lamb to have a pork smell, so I always use the lamb's own fat.
First, roll the saddle meat in fat and place it in a frying pan with the butter and garlic and cook in a 230° oven for 3 minutes.
It's like steaming the meat in fat. After that, remove it from the oven and let it rest in a warm place for about 3 minutes. Repeat this process 3 to 4 times, but if you touch the meat with your fingers during the process and there are parts that are still soft and not cooked enough, turn them closer to the bottom or edge of the frying pan to make it easier to cook.
When roasting meat, I believe that cooking it thoroughly brings out its flavor, so I cook it until the core temperature reaches around 65°C.
On the other hand, in the case of the lamb used this time, we prioritized preserving the delicate texture of the meat over the fragrant flavor that comes from searing the surface, so we did not finish by searing the surface.
For this roast lamb dish, we used a 14-month-old Southdown lamb purchased from Ishida Sheep Farm in Ashoro, Hokkaido.
The meat is aged for at least one week in the farm's maturation room, then wrapped in a meat wrap and aged in the refrigerator for one to three weeks at the store.
When it comes to lamb, "I buy the whole cow and butcher it myself, so I can use the fat as I like and wrap it around the meat, like I did this time. I also try to use as much of it as possible by making jus (stock) from the bones and tendons.
Roasted saddle lamb
This dish features roast lamb as the main ingredient, and uses various cuts of Hokkaido lamb, cooked in a variety of ways to suit the texture of the meat.
The roast saddleback is paired with a shallot sauce with the tartness of red wine vinegar.
The belly meat is braised until soft and then made into crispy bacon, while the tougher parts of the neck and shank are minced and made into sausages.
Serve with vacuum-cooked vegetables such as endive.
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
