How to bake stuffed
◎ 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 stuffed meat?
Part 1
"The amount of stuffing should not be too much or too little."
- Quail meat is small in size and has a delicate texture and flavor.
To make the most of the quail's natural flavor, the stuffing is made with ingredients that can replenish oil, moisture, and flavor, allowing the quail meat to be cooked until it is moist.
Also, the stuffing should be kept to less than half the amount of meat so as not to overshadow the quail's presence.
{While letting it rest, slowly heat it up until it is fully cooked.}
- Quail meat has a dense texture and is one of the meats that tends to become dry when heated.
Therefore, the quail meat is marinaded in hot butter until it becomes a mousse-like consistency, and once it has firmed up, it is immediately removed from the heat and allowed to rest, and then this process is repeated.
It's important to imagine using the residual heat to slowly cook the stuffing all the way through to the center.
○ Quail meat is a bird that is often used in French restaurants because it is the perfect size to serve one to each person.
As the flavor is relatively mild, we stuff it to add oil so that you can enjoy the delicious combination of the moist meat and the flavor of the stuffing.
This time, we opened the back in order to stuff it with slightly larger farces (stuffing) shaped into a sausage shape, but if you are using soft and small farces such as rice or vegetables, it is fine to just remove the pit (without cutting into the back or stomach).
However, since the main ingredient in both dishes is quail, the stuffing should be kept to less than half the weight of the meat so as not to ruin the flavor.
In addition, the key to cooking quail so that it stays moist is to cook it slowly, repeating the process of arrozzery (a method of cooking by scooping oil from a frying pan with a spoon and pouring it on top) and reposery (a process of allowing the cooked meat to rest).
Next, pour the heated butter over the meat to coat it in heat, and then use the residual heat to cook it while it rests.
As long as the aloe vera butter remains in a mousse-like consistency, it will maintain a constant temperature, preventing damage to the quail meat.
Also, it is usually said that when grilling meat, the heating time and resting time should be roughly the same, but when it comes to quail, it is best to allow the resting time to be longer.
As a guideline, you should repeat the aloe vera and reposa process 2-3 times for meat that has been returned to room temperature, and 3-4 times for meat that has just been taken out of the refrigerator.
When cooked to this extent, the core temperature rises to about 60°C and the foie gras filling becomes soft and melted.
However, even with the same foie gras, when stuffed raw, as in this case, the temperature rises easily, but when stuffed after being heated once, the temperature does not rise easily. If you do not want the foie gras to melt, such as when making a cold dish, it is important to consider how to prepare the farce according to the purpose and use, such as using a terrine or risolating the raw foie gras before stuffing it.
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 #Ichibashi #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
