Delicious sirloin steak near Sendai station.
◎ 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 can I cook bone-in meat all the way to the bone?
Part 2
[1] Uses beef (American Beef Choice) sirloin (L-bone) with bone.
If the fillet is attached to the left side of the rib, it is a T-bone. Wrap a 3kg piece in gauze and store in a refrigerator at 0-2°C.
○. Shape the meat.
[2] Place the fish vertically with the spine facing down, and cut the meat open about 7 cm thick with a knife.
In addition, cut the meat only on the bone with the blade of the chopsticks to avoid damaging the cut surface. Bring it to room temperature so that it is easier to grill.
[3] Remove excess fat and inner tendons and shape the meat. Leave the tendons around the bones to prevent the meat from shrinking when cooking. Cut the fat into a grid pattern to allow heat to pass through. Do not add salt at this stage.
It is grilled over charcoal.
[4] Arrange the charcoal bed so that the heat is high at the back, where the meat is grilled around the bones, where it is harder to cook, and low at the front.
The height of the grill plate should be such that the charcoal is placed at a distance from the strong flame.
Set the oven height to 20cm above the floor and begin baking.
[5] Rub the fat on the surface of the steak onto the grill to distribute it evenly, and place the bone-in parts over high heat at the back and the thinner parts over low heat at the front.
The idea is to cook the meat with an even layer of heat inside it.
[6] Grill the meat for about 2 minutes, and when the surface starts to sweat a little, turn it over. Check the state of the charcoal fire, shift the position of the meat, and grill for about 2 minutes. Repeat this three times to grill it evenly.
[7] Halfway through cooking, sugar is sprinkled on the charcoal bed to create smoke and bring out a sweet, savory flavor. The meat, which has little fat and a mild flavor, is coated with a caramel-like flavor, giving it a deeper flavor.
[8] When the meat is no longer reddish on the surface, it is about 60% done.
Now is the time to sprinkle salt on the fish for the first time. By doing this, the salt acts like tanning oil, giving the fish a beautiful brown color.
[9] Press the backbone side, which is harder to cook, against the grill to cook. Once the bone side is cooked through, level the charcoal bed to keep the heat constant, and cook the meat for about 5 minutes, turning it frequently.
Cut away bones and tendons.
[10] For medium rare, total cooking time is approximately 17 minutes.
Since the sides that are not directly exposed to the charcoal fire are allowed to rest while cooking, you can cut the meat immediately after it is cooked.
Remove the bones from the meat.
[11] Before baking, cut off any outer tendons that you had left.
Cut the meat thickly, cutting across the fibers, so that it has a chewy texture when eaten, and then serve it on a hot plate along with the bones, which have been removed.
[US Choice Beef L-Bone Steak]
American beef sirloin on the bone, grilled over charcoal and served with grilled vegetables and mashed potatoes.
It's a simple dish that directly conveys the appeal of meat.
The heat is adjusted by the placement of the charcoal on the charcoal bed, and the stomach and thin parts of the meat, which are difficult to cook through, are grilled to the perfect temperature. The beef is less than 30 months old and has a relatively mild flavor, so we add a burnt sugar flavor when grilling to add depth to the flavor.
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)
#Miyagi #Sendai #sendai #miyagi #Sendai French #Homemade bread #French Sendai #Pasta #Surprise #Birthday #Date #Stylish #Fashionable #Night view #Sendai Station #Ichibancho #Ichibancho, Aoba Ward, Sendai City #Gobashi #Hors d'oeuvres #Sendai gourmet #French cuisine #Sendai Bistro #All-you-can-drink #Private party #Beef tongue #Banquet #Farewell party #Welcome and farewell party #Sendai wine #All-you-can-drink sparkling wine #Near the station #Wedding after-party #Restaurant wedding #Free drinks #For one person #Drinks set #Sendai girls' night out #Party #Sendai dinner #Popular in Sendai #Open on Sundays #Wine #For one person welcome #Drinks set for one person #Open until late at night #Sendai pasta #Meat French #Fish French #Sendai dinner #Takeout #Single person working away from home #Ura Ichibancho #Gobashi Street
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
