• HOME
  • TOP
  • COMPLETED
  • Buy me a Coffee
  • HOME
  • TOP
  • COMPLETED
  • Buy me a Coffee
Prev
Next

I Got the Almighty Tongue - Chapter 57

  1. Home
  2. I Got the Almighty Tongue
  3. Chapter 57
Prev
Next



Only Noblemtl

Best Steak (2)

“What kind of meat did you prepare today?”

“This is grade 1 Korean beef sirloin that was taken out to room temperature an hour in advance. You can sprinkle salt and pepper on it in advance, or you can sprinkle it right before eating. I sprinkled it on in advance.

Okay, now let’s try baking it.”

Jehee puts a generous amount of olive oil in the preheated pan and begins to cook the steak.

Profit

A delicious sound resonates throughout the studio.

Gulp

The panelists watched the scene, swallowing their saliva without realizing it.

“Everyone is going to get stabbed. Stop looking at the meat.”

Yoo Han-young criticizes the panelists.

“Wow! The color of the meat is a work of art. It has a really appetizing brown color.

“Oddly enough, when I do it, the color doesn’t come out well. It keeps burning. Why is that, Chef?”

Jeong Su-jeong asks Je-hee.

“It’s because of the heat control. When you first preheat the pan, you should use high heat. After you coat it with oil and place the meat on it, you should reduce the heat to medium.”

“Ah! I just cooked it over high heat because the meat was thick, so that’s why.”

As the meat is almost cooked, Jehee adds butter, garlic, and thyme to make a base.

“Okay, now it’s all cooked. Cook 3cm for about 6 minutes. After cooking the meat like this, let it rest for at least 5 minutes. It’s good to wrap it in foil or cover it with a lid. During that time, I’ll make the sauce.”

Jehee made a bordelaise sauce by sautéing onions in butter, adding red wine, herbs, and chicken stock, and seasoning it with salt and pepper.

“If you don’t have red wine at home, you can use bokbunja wine. If that’s not possible, you can sauté chopped onions in butter, add commercial sauce and ketchup, and dissolve chicken stock to make a much more edible sauce. Don’t stress too much. The important thing is to enjoy it.”

“I like meat with salt or wasabi.”

Chansu intervenes.

“That’s also a matter of taste. In Italy, many people eat steak without sauce. But you should prepare a garnish. After grilling the steak, add some vegetables from the refrigerator and stir-fry them in the remaining oil. I’ll stir-fry asparagus and shiitake mushrooms.”

Just as they were about to fry all the vegetables for garnishing and start plating, Yoo Han-young asked Je-hee a question.

“Chef Shin, what is the meat temperature for medium rare?”

“It’s usually around 54 to 59 degrees. Anything over that is considered medium.”

“Can we measure the temperature of the meat to ensure objectivity?”

“Of course.”

When Je-hee readily agrees, Chan-su brings the thermometer he prepared.

“I see you even prepared a core thermometer in advance, so this was planned out.”

Jehee smiles bitterly.

“That’s right. If we knew the exact temperature of the meat we were eating, wouldn’t we be able to convey that information to our viewers more intuitively?”

When Chansu sticks a thermometer into the steak, the temperature appears on the LCD.

[56.5°C]

“Wow! It’s as precise as a machine. It’s got the perfect temperature of 56.5 degrees, which is the middle temperature for medium rare.”

Yoo Han-young looks at the thermometer and looks at Je-hee with genuine admiration.

“How do you control the doneness of the meat so precisely?”

“It takes practice. If you cook 100 steaks a day, you’ll get the hang of it naturally.”

“Now let’s taste it.”

“I’ll cut it first.”

As Jehee cuts the meat with a knife, a pink gradient that becomes darker as it goes deeper into the meat unfolds.

“Wow! The color is a work of art. It’s perfectly medium rare. I’ve never seen a steak cooked this beautifully.”

Chansu swallows his saliva as he looks at the meat.

“It looks so delicious. It’s so crispy on the outside but medium-rare on the inside. It’s amazing.”

Soo-jeong speaks while grabbing her chopsticks first, as if she is in a hurry.

“Even when I do it alone, the colors don’t come out like this. When the show airs today, I’ll record it and practice.”

After Minwoo finishes speaking, the panelists sit around and each taste a piece of steak.

“It’s really soft. The meat just melts in your mouth.”

“The meat flavor is strong, but the outside is crispy and the inside is soft and delicious. This is steak. Did you enjoy it too, Minwoo?”

“This is the best steak I’ve ever had. The sauce is delicious, too. It’s amazing how you can make it in just 5 minutes.”

“This steak is satisfying enough, but is there another way?”

Han-young asks Je-hee.

“Cooking methods are always evolving. Steaks have evolved a lot since this method was introduced: reverse searing.”

“Reverse means opposite, right?”

“The traditional method is to sear the meat first, then reduce the heat and cook the meat slowly inside. Reverse searing means to cook the meat inside first, and then sear the outside later.”

“How do you learn the core first?”

“There are three methods. The most common is to cook the meat in the oven first. Then there is the sous vide, which we are all familiar with, and finally there is confit, which is to cook the meat in oil.

Today, we will try something that can be easily made at home using an oven and confit. Sous vide does not go well with vegetable stock.”

Jehee puts the meat in the oven. After adjusting the temperature to 100 degrees, she turns on the oven and starts making the garnish.

“For this garnish, I’ll use potatoes in a traditional way.”

Jehee cuts small potatoes in half, boils them briefly, and frys them in a pan with oil. Add butter and herbs, and season with salt and pepper. After taking out the potatoes, prepare the asparagus in the same way.

Since the panelists have already tasted the steak once, the second steak they make needs another kick. Jehee decided to make a mayonnaise using white truffle.

Put raw eggs, olive oil, salt, sugar, and vinegar in a bowl and blend with a blender. Blend slowly from the bottom to mix the water and oil well. Then add white truffle, melted butter, and herbs and blend again.

“Okay, now the oven is fully operational. The meat should be between 45 and 47 degrees. Now all we need to do is sear the outside quickly.”

“Is it that simple?”

“If you actually have an oven, this might be an easier recipe.”

Cut the ribeye steak after searing for a little over a minute.

“It’s different from before. It’s so pretty.”

Soo-Jung swallows her saliva as she looks at the meat.

“The cross-section of the meat is not gradient, it’s just pink flesh.”

“That’s probably because we minimized the searing in the pan. The inside was already cooked in the oven. In the pan, we quickly caused the Maillard reaction on the outside with high heat. Isn’t that what Chef Shin meant? A crusty outside, soft and moist inside.”

Representative Oh explains the recipe.

“It’s all done. Now, let’s taste it.”

The golden brown exterior and rosy meat sections are fantastically plated on the plate. The potatoes and asparagus served as garnishes are also uniquely arranged to create an artistic pattern.

“First, eat the meat as is, and then eat it with the sauce. It’s white truffle mayonnaise.”

“Then I will go first.”

Representative Oh takes a bite of steak with a fork.

“and.”

Representative Oh closes his eyes and savors the steak.

“Speak up! Speak up. We’re on air now.”

Yoo Han-young suddenly looks at Seung-ho, who has an empty audio system, and scolds him.

“I almost cried. I swear I’ve never had a steak this perfect. It’s sad to see the meat disappearing in my mouth.”

“Let’s try it too.”

Yoo Han-young and the other panelists also hurriedly moved their chopsticks to pick up the steak and put it in their mouths. Then they froze.

“Oh my god. This is crazy.”

Chansoo speaks after a period of silence.

“I used to wonder who would spend hundreds of thousands of won on a meal at a fine dining restaurant. I think I know what I’m talking about after tasting it today. Once you taste something like this, how can you stop?”

Park Chan-soo’s body trembles.

“Viewers, we are not exaggerating. We are truly moved. I never knew steak could be this delicious.”

“The meat melts like butter in your mouth. You can feel the texture of the thick sirloin, the meaty flavor is strong, and the moist steak is soft to the bite, giving you an indescribable feeling.”

Everyone nods their heads to Representative Oh’s words.

“Try it with the sauce too.”

Everyone belatedly noticed the presence of the sauce and began to eat the steak with truffle mayonnaise sauce. Then, without saying a word, they began to empty the meat and potatoes with their forks.

“Everyone, speak up. Speak up. There will be a broadcasting accident.”

“If I tell you, you’ll eat it all by then. Can’t you just eat one more bite before you talk?”

Soo-Jung says with a smile while putting meat in her mouth.

“We all felt the same way. It was a really great steak.”

“Thank you. The difference in the taste of steak is in the details. Take good meat out to room temperature in advance, and marinate it at least 45 minutes in advance so that the moisture can escape through osmosis.

And you have to have a clear image of exactly how you want to cook the steak. The goal of reverse searing is to minimize the amount of well-done meat.”

“Come to think of it, there weren’t many parts of the meat that were fully cooked?”

“That’s right. Forward searing inevitably creates a gradation. There’s bound to be a layer of well-done parts from the outer surface. This recipe minimizes that part while taking advantage of all the advantages.”

“I really experienced a new world today. This isn’t the end of cooking, is it? You’ll continue, right?”

Representative Oh looks at Jehee and asks.

“Sous vide is good for very tough cuts of meat or meat with bones. It can also be prepared in advance for large quantities, which is an advantage. Today, I will show you how to make confit steak.”

Jehee pours olive oil into the fryer, adds garlic, rosemary, thyme, and whole pepper, sets the temperature, and then adds the meat.

“I’ll make the garnish while the meat is cooked.”

Jehee cuts and boils potatoes. Then, in another pan, fry the chopped garlic and onion, then add spinach and fry. After mashing the boiled potatoes with a potato masher, add plenty of butter, and season with salt and pepper to make mashed potatoes.

When the timer rings, take out the meat, sear it, and finish plating.

“Okay! Now it’s done. It’ll taste a little different than reverse searing in the oven.”

“This looks really delicious too. I want to eat a whole steak by myself, but I feel like I’m eating it little by little. I’m even hungrier.”

Representative Oh picks up his chopsticks and smacks his lips.

“This time, I’ll try it first.”

Sujeong quickly picks up the meat and puts it in her mouth.

“ah···”

Soo-Jeong closes her eyes and eats the meat, seemingly speechless.

“Ms. Soojung?”

“The aroma of herbs wafts through my mouth. The meat is so tender. The outside is crispier and more fragrant than the steak I had before, and it’s so tender that I really don’t know how to describe it. It’s just delicious.”

Then, the other panelists, who had lost patience, also moved their chopsticks in unison.

“Hey. I thought there would be more steaks, but this one is no joke. Why is the herb flavor so strong? Chef Shin just took it out and grilled it.”

Han-Young looks at CEO Oh with a puzzled look and asks.

“Because I added the herbs in advance when making the confit, I didn’t have to use herbs and butter to base it, so it has such a strong flavor. It’s really delicious. It’s soft, but the outside is crispy and cooked perfectly. I’m really enjoying it today.”

“I thought I had made a lot of steaks, but I’ve never had one this delicious. Thank you so much for having me today.”

“Oh! What did the PD say?”

As the camera director turned the camera toward the PD, PD Kim was holding up a sketchbook with some writing on it.

[Are you the only ones eating it?]

“Ah! I’m sorry. But what can I do? This is our job. Wouldn’t it be beautiful if we each worked hard on our assigned tasks?”

“I have some meat left over, so I’ll make it for you after the broadcast is over.”

As Jehee speaks with a smile, the faces of the camera director, assistant director, and PD Kim brighten.

“Everyone, this is a show that we are so grateful for. I hope you all try it at home. You will never regret it.

We will continue to explore the path of gastronomy and capture both fun and information. Thank you.”

────────────────────────────────────

────────────────────────────────────

Prev
Next

Comments for chapter "Chapter 57"

MANGA DISCUSSION

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

*

*


YOU MAY ALSO LIKE

The Exiled Hero Has Been Resummoned
The Exiled Hero Has Been Resummoned
6 March, 2024
prthsu3a5r1
Douluo: Strange Fire Martial Spirit, starting with a hundred thousand year soul ring
14 May, 2024
sand-mage-of-the-burnt-desert_193x278
Sand Mage of the Burnt Desert
13 January, 2025
4z1yau0y422
After The College Entrance Examination, I Was Actually Encrypted By The National Sss Level
24 April, 2024
  • HOME
  • Privacy Policy
  • Contact Us
  • Terms Of Usage
  • DMCA

© 2025 NOBLEMTL - Machine Translation Novels. All rights reserved