Red meat 2
◎ 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
Part 2
[1] First, lightly brown the inside of the meat to prevent it from warping.
- If you start cooking the skin side first, the skin will shrink and the whole piece will curl, especially in the case of pigeon breast, which is very tender. Therefore, you can prevent curling by first cooking the surface for a very short time with the flesh side down, allowing it to burn just a little, and then cooking the skin side.
[2] Cook for a short time, allowing the food to rest and using residual heat to cook it.
・Pigeon breast meat is lean and tends to toughen quickly when heated over high heat. Therefore, heat it only for about one minute over low heat. After that, wrap it in aluminum foil and place it in a 60℃ convection oven to rest and allow the heat to spread throughout.
[3] Drain off any excess water from the meat.
・Using absorbent and dehydrating sheets to remove excess moisture from the meat will concentrate the flavor and enhance the umami. In order to make the most of this meat's quality, we aim to cook it moderately, not "rare" so that it melts in your mouth, but so that you can enjoy the delicious taste as you chew it.
[How to make]
○. Drain the water from the pigeon meat.
①. Cut out the pigeon breast and thigh meat. Leave the wings attached to the breast meat to reduce the area of the cut so that it does not lose too much moisture in the following process.
Place the pigeon breasts between absorbent sheets and place in the refrigerator for 1 hour.
②. Remove the absorbent sheet from the meat in ① and place it back in the dehydrating sheet. Leave it in the refrigerator for about an hour to remove some of the excess water from the pigeon breast meat.
The aim is to concentrate the flavour of the pigeon breast meat.
○.Cut the wings off the breast meat.
③. Separate the wings from the breast meat. Marinate the wings in raw sugar and garum (Italian fish sauce). Do not use salt as its fine grains will draw out the juices.
Leave the chicken breasts to come to room temperature.
○.Sprinkle salt and pepper.
④. Just before grilling, sprinkle herb salt and pepper on the breast meat. The herb salt is made by grinding dried herbs, about 10 kinds of spices, and salt together. I make about four types a year and use them accordingly.
○. Grill the pigeon breasts.
5. Heat a frying pan over medium heat and add a little olive oil to the area where you will place the meat. Place the pigeon breast meat face down, fry for about 5 seconds, then immediately turn it over. This step is done to prevent the meat from curling.
⑥. Cook over low heat for about 1 minute, slowly cooking the skin while rendering out excess fat. Pigeon breast meat can easily become tough, and because it is dehydrated, it cooks quickly, so from this point on, keep the heat low at all times.
⑦. Once the skin is nicely browned, turn it over again and heat the flesh side for 2-3 seconds. Immediately transfer to a wire rack and drain off excess fat. At this stage, it is about 60% done.
○.Let the meat rest.
⑧. Remove the chicken breasts from the frying pan, wrap them in aluminum foil and place in a 60℃ convection oven (or other warm place). Leave them to rest for about 10 minutes while they cook in the residual heat.
○.It's done.
⑨. When the core temperature reaches about 50℃, it is done.
Cut the pigeon breasts in half lengthwise. Since they have been dehydrated beforehand, the cut surface should be moist but not so moist that juices leak out.
○. Grill the chicken wings.
10. Heat a frying pan without oil and fry the marinated chicken wings. When the chicken is cooked around the bone, the sugar is caramelized, and it is golden brown, remove it from the frying pan.
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)
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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 Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
