Red 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.
◎How to grill lean meat moistly
Red meat has strong muscle fibers and is a part of the body that moves frequently, so it is tough and loses moisture easily when heated, meaning it is difficult to cook it moistly. There are many types of red meat, and if there is a lot of fat around it, such as the loin of beef, deer, or wild boar, it will be less damaged even if you put it in a high-temperature oven and it will be possible to cook it moistly. On the other hand, the thigh and breast meat of poultry, which have exposed muscles, are exposed to heat directly, so the rule is to cook it "slowly and at a low temperature."
Pigeon breast meat is particularly tender and has a very delicate texture. If it is heated too much, it will dry out in an instant. Also, this time, excess moisture has been removed to concentrate the flavor, so it cooks even faster than usual, so you need to be careful.
When frying in a frying pan, the skin side is mainly cooked, but only for a minute. After that, wrap it in aluminum foil and move it to a 60C convection oven or a similarly warm place. Slowly distribute the heat all over, and finish by raising the core temperature to about 50°. Also, be sure to return the meat to room temperature before grilling. Because of its delicate texture, the outside will quickly harden before the heat has reached the center.
The meat cooked this way has a rosy color and is moist when cut. I think pigeon tastes best cooked this way, but if a customer wants it rare and full of juices, I don't dehydrate the meat and I cook it a little longer.
(Multiple papers with different absorbency levels are used to keep the condition of the meat under control.)
○.Water absorption and dehydration sheet.
First, sandwich the meat between absorbent sheets to remove any drippings, then use a dehydrating sheet to remove excess water (there are three types of dehydrating sheets with different dehydrating powers, and they should be used depending on the type of meat and purpose. This time we used the one with the weakest dehydrating power).
Reducing the moisture content of meat gives it a concentrated, sweet taste and a stronger aroma. It also improves its shelf life, so you can feel at ease.
"The Piatto dei Piccione"
This "pigeon dish" is made by combining all the parts of an entire pigeon, each cooked in a different way.
The pigeon breasts are dehydrated and then cooked for a very short period of time.
You can enjoy the juicy yet firm texture of the meat and the concentrated flavor reminiscent of prosciutto.
Other dishes we used included thigh meat stewed in oil, liver made into pâté, and beef offal simmered to make a ragout, stuffed with onions, and cutlets.
The sauce is made by simmering pigeon bones and the juices that come from stewing them in oil together with red wine.
The rich flavor of the sauce brings together all the different elements.
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)
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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
