I Got the Almighty Tongue - Chapter 170



Only Noblemtl

170 Cooking Genius Streaming (3)

-Shin Je-hee was embarrassed.

-Pupil earthquake lol

-No matter what, set a mission that makes sense.

-Hyung Jehee. I understand. We’re kind of like that, lol.

The staff brought out T-bone steaks. They were vacuum-packed and refrigerated.

I quickly tore the meat apart and examined it. If it was over 4 centimeters thick, it would be difficult to cook it perfectly in less than 10 minutes no matter what I did. Fortunately, it was 3 centimeters thick, so there was a way.

“Because of the time limit, if you want to cook it in 10 minutes, you have to use the cooking method. It’s not my favorite recipe, but it’ll be delicious.”

Han-Young nods at my words.

“So you’re saying it’s possible? How do you plan on cooking it when there’s not much time left?”

I scooped up three whole cans of ghee butter and put them in a pan and turned on the heat. The butter started to melt quickly. I also chopped thyme and garlic and added them to give it some flavor.

“You’re melting a ton of butter right now. What are you going to do with it?”

There is concern in Han-Young’s voice.

“The butter I’m using now is called ghee, and you can think of it as pure butter with the lactose and casein protein removed from it. It has a high smoke point and a strong flavor. Of course, it’s more delicious.”

“What kind of dish is coming out? I still have no idea.”

“There’s a technique for cooking steak called confit. It’s a method of frying steak slowly in oil at a low temperature, but what I’m going to do is a slightly more aggressive version of confit.

“When you’re making confit, the oil temperature usually doesn’t exceed 85 degrees, but I plan to cook this steak at 150 degrees.”

“Is that okay?”

“If you use regular butter, it can burn. That’s why I used ghee, which has a high smoke point. And I’ll add olive oil to raise the smoke point even more. I also added thyme and garlic to give it some flavor.

“Let’s check the taste later. For now, I’ll make a few cuts in the gaps between the bones.”

Pour extra virgin olive oil into the melted and boiling butter. Don’t forget to cut the bone to increase the contact area with the oil so that the part attached to the bone doesn’t get undercooked. Now it’s time for the meat. Put the large T-bone whole into the boiling oil.

Swaaaaaaah.

Sizzling.

In an instant, the moisture in the meat evaporates and it starts to fry. For meat of that thickness, it should be cooked at 150 degrees for 8 minutes.

“Oh my goodness! I didn’t know you could fry it whole. It’s refreshing.”

“Chefs say that anything tastes better when fried. Steak is no exception. Mr. Ye-yoon? Peel the white asparagus with a peeler!”

“yes!”

Ye-yoon answers bravely. I wanted to give her more of a role, but I feel sorry because the situation is urgent.

“Why are you looking for asparagus?”

Han-Young asks me curiously.

“Just grilling meat doesn’t make it a steak. It needs garnish and sauce to be a complete dish. White asparagus is produced only in Europe. Germany is the most famous producer. The one we’ll be using today was flown in from Berlin yesterday. You can only find it at Shinsung Department Store, so give it a try.”

We didn’t forget to do some clever promotion either.

-Ganishi sauce? Is this possible? ㄷㄷㄷ

-What am I looking at right now?

-I know how to fry steak in oil

-I never thought of that. You could do it that way. I take back what I said earlier about not being able to do it.

Ye-yoon began to fry the peeled asparagus and mushrooms in a pan.

I turned my attention to pasta.

Remove the meat that Ye-yoon has stir-fried and remove all the fond stuck to the bottom while frying the onions. This ingredient will be responsible for the rich flavor of the sauce.

Add tomato puree to form the base of the sauce and add acidity with balsamic vinegar. Once the sauce boils, add rigatoni and mix with the meat to simmer and it’s done.

Pour half of the pasta into an ovenproof dish and top with a generous amount of ricotta and mozzarella cheese.

Cover evenly with fresh basil leaves and pour the remaining pasta on top.

Baked GT is a dish that requires meat and cheese, as is typical of pasta loved by Americans. The pasta is piled high on the bowl, and ricotta cheese is added on top, and a generous amount of grated Parmigiano Reggiano is added to create a proper visual.

I put it in the microwave and turned it on. There were only 5 minutes left.

I started making the steak sauce in one pan. I’m pressed for time so this needs to be a quick and easy recipe.

Slice the shiitake mushrooms thinly and fry them in butter. Add minced garlic and white wine to add acidity and savory flavor. Pour in the heavy cream and boil. Season with salt and pepper to create a sauce that can be made quickly and easily in a hurry.

I think T-bone steak goes better with a cream-based sauce rather than a wine-based one.

I also need to finish the remaining pasta.

When making seafood pasta, it is important to bring out the flavor of the seafood.

I put the shrimp meat on a preheated pan and it started to cook with a nice sizzling sound. I took out the cooked shrimp, drizzled it with olive oil, and added the cleaned shrimp heads and shells to extract the flavor.

Add clams and mussels, close the lid and wait for their mouths to open. Soon, the clams will open and a delicious broth will be created.

Remove the clams and shrimps that have opened their mouths and set them aside. Add the tomato puree that was prepared earlier and start boiling. For a richer taste and texture, chop the cherry tomatoes and mix them in. This way, you can create a sauce that has a good balance of tomato and seafood flavors.

Add the noodles and toss until cooked through. Season with salt and pepper. Finally, add the clams and shrimp that were taken out and mix well to finish.

Beep beep beep.

Before I knew it, the oven timer was ringing.

When I took it out, the cheese in the pasta was melted just right.

[18:00]

There is not much time left.

I checked out the steak.

Since the sirloin is lean meat, it cooks quickly, but the tenderloin part takes longer because the fat needs to melt.

I picked up the tenderloin with tongs. After grilling the sirloin for another minute, I pressed the meat with tongs and felt the right amount of elasticity.

It’s medium.

It looked like it needed a little resting. I took the steak out, placed it on a tray, and seared the outside with a Searzall (cooking torch).

Chi-chi-chi-ik.

The Maillard reaction occurs and the outer surface of the steak changes into a delicious color.

[19:20]

40 seconds left. I can’t wait any longer. The tension builds on stage as I place the steak on the cutting board.

“I wonder if the meat is cooked well.”

Everyone’s eyes are focused on the meat. Everyone is looking up and looking at the meat on the cutting board. The camera screen is also focused on this place.

After cutting the bone with a knife, I started cutting the tenderloin by separating it.

Sasa Sak.

It’s a complete success.

Because it had to be cooked at a high temperature, it had gray bands that indicated it was cooked well, but Koreans actually like this taste better. It reminds me of the steak I had in Parma.

“Beautiful color. Perfectly ripe for medium!”

The characteristic color of delicious meat appeared.

Next, when cutting the sirloin, the same wonderful gradation is revealed, revealing the meat inside. The color becomes darker as you go in, and the meat inside is properly cooked to a rosy color.

-This works.

-20 minutes is enough time to boil one ramen, but four pasta dishes and a T-bone steak are served.

-Is this the dignity of a current top chef?

-I really want to eat steak. It’s so delicious.

The bones and meat were placed on a plate and shaped.

“Ye-yoon? Please put the ganish here.”

I heard she can’t cook, but Ye-yoon put in a lot of effort because the garnish she made looks pretty good.

“Yes! Chef!”

She answers with a playful salute.

After adding the garnish and pouring the sauce, the whole dish was complete.

Ding.

Beep beep beep.

[20:00]

As soon as the bell rang, the timer stopped.

“Everyone! I have seen an unbelievable scene. Please give a round of applause.”

Wow.

Clap clap clap.

-I’m also clapping my hands while looking at the monitor.

-You too? Me too, lol

-Is this a cooking show? This is no joke.

[Kim Do-jeok gifted 100 star balloons.]

[Gohae gave me 1,000 star balloons as a gift.]

[Josba gifted 3,000 star balloons.]

[Crayon gave you 50 star balloons.]

.

.

.

-Guys. Shin Je-hee is the son-in-law of a wealthy family. What kind of support is this for someone who doesn’t have any money?

-You showed that level of performance, so you have to pay the viewing fee.

-I feel bad for watching it for free, so I’ll pay 5,000 won too.

The support is pouring in like crazy.

“Okay! Let’s taste it. Where are the people who requested to cook?”

“Tomato seafood is for me!”

A man raises his hand. Han-young picks up a plate and brings it to him. He picks up the plate, savors the smell, then picks up a fork and tastes it.

“Wow! What should I say? The seafood flavor is incredibly rich. This is the first time I’ve had such a rich tomato seafood pasta. The clams and shrimp have such a nice flavor. The sauce is well mixed with the noodles, and it’s so delicious.”

Slurp.

“It’s a shame that this cuisine is disappearing. It’s touching.”

Slurp.

He continues to eat his food without even paying attention to the camera.

-Hey! Are you eating all that by yourself?

-Tens of thousands of people are watching and he’s eating all of it.

-Ugh. I’m hungry.

-I should go to the site too.

“Baked GT and T-bone steaks were requested by American TV, so I’ll share them with everyone on site. Wow! I didn’t know oven pasta could look this delicious.”

The visual of the pasta piled high on top of the oven dish is violent.

Let’s divide the food into small portions and distribute them to the guests on site so they can taste the food.

“it is delicious!”

“I thought it would be similar to Pizza Heart Oven Pasta, but it’s on a whole other level.”

“It has a lot of meat in it, and it’s incredibly heavy because it’s mixed with cheese. It can’t be not delicious.”

But people’s attention was focused on the steak. The steak was perfectly cooked. And it was cut properly, so it was easy to eat. People started to flock to the plates.

“Calm down, everyone! Just eat one piece at a time starting from the front.”

Han-Young sweats profusely to prevent any possible mishaps. As the staff brought out forks, the customers began to eat the meat one bite at a time.

“What the… I almost swore. I didn’t know steak could be this delicious. It’s so delicious it makes me cry.”

“I can’t believe how you cooked this in such a short time. It’s the best steak I’ve ever had.”

“Ha… I can’t describe the taste. It’s just amazing. When you chew, the meat juice bursts and your mouth fills with a rich flavor. It goes really well with the sauce.”

Han-Young is following interviews with people who have tasted the food.

“My mouth is watering. I regret not saving mine. But I have tasted it myself during a steak special, so I fully understand your excitement.”

The meeting began to be organized.

“Even though I made unreasonable demands of Chef Shin Je-hee, she handled it cleanly. Even in the face of the viewer’s bizarre mission. I would like to thank you once again.”

Han-Young bows his head as if he feels sorry.

“Haha. No. Of course, as a chef, you have to cook delicious food. But speed is also important. You can’t make your guests wait too long. But since this is a broadcast, I want to cook food that will be helpful to you rather than making demands like this.”

There was something that CEO Choi Gil-su repeatedly emphasized to me.

It was advice that we should make a proper impact at the beginning of the broadcast. After hearing that, we took some risk to keep the viewers, but fortunately, it ended well. The number of viewers is still increasing.

“What other dishes do you plan to make?”

“I would like to receive your application. I will tell you just one thing properly.

Everyone! Tell me what dish you want to learn. We will also accept applications online.”

Authentic Italian cuisine is not widely available in Korea. You can’t miss this opportunity.

“pizza!”

“Risotto!”

“Please tell me about risotto.”

-I’m curious about the risotto that Shin Je-hee makes.

-Are Koreans rice lovers after all? LOL

-I was curious about risotto too. I tried a lot of it, but they were all just so-so.

“There’s an overwhelming amount of risotto. Mr. Shin, is that possible?”

Risotto.

It is a familiar dish to Koreans, but on the contrary, it is also the most distorted dish. I laughed at the thought that I could introduce proper risotto.

Today I have to show you what real risotto is.