MTL - Gourmet Food Supplier-v3 Chapter 223 Islov Baking
The lamb strips looked moist and soft, but no drop of soup came to the plate. The snow-white plate lined with red and shiny lamb strips made people particularly appetizing.
The vivid green grass I don’t know what it is carved from. The roots are distinct. It seems that when a gust of wind blows, it will rise and fall in the wind, and smell the fragrance of grass.
"Chef Turk's lamb today is really surprising."
Bad Hanzai carefully read the dishes up and down, but found nothing special. Lamb smells very good, and looks very appetizing. It is very realistic, including the shape, but it can't hide the fact that it is very common.
On the contrary, Mohand looked at the lamb with a solemn expression before frowning and asked, "Is Chef Turk grilled using the Islov method?"
The tone was full of unbelievable, but he felt that it was definitely impossible for him to read it wrong. As a chef who has studied the cooking methods of Islov for a lifetime, Mohand should not be wrong. Because of this, I feel unbelievable.
"What? Islov baking method, did you read it wrong?" Budham raised his voice.
It is Sanada who looked very surprised, as if something unbelievable had happened.
Yuan Zhou was also taken aback when he heard Budhan’s exclamation. To tell the truth, Islof’s baking method. He just saw it when he was reading this morning. This book was originally bought by Charles at Yuanzhou’s request. This book.
The book he read was unclear, and he described this cooking technique that was lost six hundred years ago in an extremely exaggerated way. It was invented by Islov, the **** of barbecue.
The book says that the Isloff roasting method can directly roast the ingredients for more than six hours without any loss while ensuring the original taste of the ingredients. This means that even a drop of juice will not drop, which is simply impossible to complete. This is not the case. Yuanzhou was just taken as an anecdote anyway, and of course it was also because the book was originally about a legend in the Turkish culinary world.
In addition to the lack of time, Yuan Zhou did not study it carefully. I originally planned to take a closer look after I came down. I didn't expect to encounter it in reality now, which is quite a coincidence.
"Don't say anything else, just this hand locks the gravy, maintains the taste, and is inversely proportional to the roasting time. It can be seen that this Islov roasting method does have its own uniqueness." Yuan Zhoudao.
His culinary skills are naturally not weak. Of course, Pa Ding Jie Niu is a masterpiece of knives. If you want to roast a whole cow, Yuanzhou’s roasting skills are naturally top-notch, and his current path is the same as Islo. The husband’s method seems to be two extremes.
So Yuanzhou next plans to study it carefully. Whether it is a black cat or a white cat, as long as it can catch a mouse, it is a good cat. Since the roasting method can be spread, it is naturally worth learning.
"It was indeed developed by me in ten years based on ancient books. Today is the first complete presentation. Please have a taste of the three judges." Tilke was very calm and self-confessed.
I said it was the first time, but by looking at Tilke’s expression, I knew it was his most satisfying work. Of course, the practice of spending ten years as a chef researching a lost dish is not uncommon. No one cares about this.
If Guo Penghao knew that he could slap the face on the scene, saying that they were completely ignorant. To know that Yuanzhou recovers a lost dish, he would feel embarrassed for a week, think it has been too long, now ten years is still normal, the pattern is too Small.
Of course, it’s impossible for the people present to keep up with Guo Penghao’s thinking, so even if they heard Turk say that it took ten years to develop it, they still find it incredible.
Especially Mohand, who has studied for a lifetime and has not figured out this method, although it is because he is a Spanish, and this Islov baking method was first popular in Turkey, but it does not prevent him from feeling a little frustrated.
About the baptism of a magnificent feast in Yuanzhou, the bearing capacity of several people soared. After a while, they recovered and started tasting Turk’s dishes.
Mohand was the first to put lamb into his mouth. Anyone who has eaten roast lamb knows that if it is cooked well, it is usually charred on the outside and tender on the inside, and the skin will appear crisp and tough after roasting, and it will be very strong to bite.
But when Turk’s roast lamb was put in his mouth, the first reaction was that he felt very tender. The teeth were bitten open without any effort, and then the juice inside began to rush out, vying for a while, as if who was slow Will be left behind.
Moreover, most lamb inevitably has some of its own mutton flavor. The added flavor shows that this is indeed lamb, which can almost be regarded as the characteristics of lamb.
Tilke’s is not the case. There is no fishy smell. It is perfect and tender. It is soft and smooth. It does not look like grilled or stewed. It is indeed a completely subverted taste.
"Yes, it is indeed as described in ancient books. It looks like roasted and not roasted. It is tender and juicy, suitable for the appetite of any age group." Mohand said.
The ancient books he was talking about were naturally not some culinary books of fictional novels that Yuanzhou had read, but only a few words about Islov’s cooking methods that were actually handed down, but because they were missing so badly, apart from describing the comparison of taste In addition to being clear, especially the methods and ingredients are not clear. This is the difficulty of recovery. Otherwise, it would not be possible to develop it for decades without success with Mohand's strength.
No matter how Mohand and the others maintain it, the teeth in their eighties are already properly maintained without losing their teeth. Don’t think about more functions. Therefore, most of their meals are usually soft, rotten and fresh, especially meat. It has been a long time since I have eaten this kind of lamb, but this mutton is easy to eat.
As long as you want to take a bite, you can bite it down without any problem. In fact, it is indeed the case. The Islov baking method has such magical power.
"It's delicious. It takes the flavor of roast lamb to the extreme. It's a great dish." Sanada also thought it was delicious.
"Your roast lamb seems simple, but it is not. Especially the marinated lamb is very unique and the process is cumbersome. The sauce tastes quite good, very ingenious."
Badham took a mutton stick and dipped it in the sauce and ate a bite of mutton. He looked very relaxed and relaxed. It didn't look like he was judging food, but like sitting on a picnic in the wilderness.
Although several people are talking, the speed of eating is definitely not slow. There is no need to divide six of them into two for each person. In fact, several people have made up their minds, as long as the speed is fast enough, maybe others can eat into their own mouths. Up.
The experience summed up when I ate the dishes made in Yuanzhou before, and now it is actually applied to Tilke’s dishes without any sense of contradiction.
Eat fast. Naturally, the time to finish the food is relatively short. Although a few people don’t feel too greasy after eating the lamb, the grass still neutralizes the meat, so even the side dishes are eaten and there is only one bald one. The plate was placed there pitifully.
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