The next task was the Steak Squad.
It was the main dish for today so I had to put in so extra effort. Boar at was the second most suitable at for roasting. I headed over.
From one boar you could only get ten-odd kilograms of at. We had to get our steak at from that part of the boar.
If you used thigh at or rib at then the flavor of the steak would drop by an entire level. In all honesty I wanted to use sirloin atbut there wasnt enough for everyone so I had to give up on the idea.
The Fire Foxes were gathered in front of a giant iron plate and a huge pot. The won in this group were comparatively quite a bit older. It gave off the image of a gathering of housewives.
Sorry for the wait, Ill be teaching you how to make a specialty steak today. Itll be our showpiece for this al so you need to be responsible.
I said with so energy, but the Fire Foxes of this group seed a bit down.
Whats wrong? You all dont seem too enthusiastic.
I asked with so concern before one of the Foxes hesitantly spoke up.
She was a charming older woman in her mid thirties. My brain couldnt help but nickna her as Ms. Widow.
Umm Cyril-samawhen you roast boar at it gets hard and sinewyit doesnt taste very good.
Thats right. I think itd be better to boil it.
The other Foxes nodded their heads in agreent. Certainly normally it would be as they said. This group of Housewives should have a fairly deep understanding of cooking.
The muscularity of boars had many sinews that hardened the at. If you didnt treat the at beforehand it would beco hard and almost inedible once you roasted it.
I told you it was special right? The thod Im going to teach you will make the at soft and chew-able. Well, Ill make a test one and let you guys sample it.
The proof of the pudding is in the eating.
Rather than explaining everything in words itd be best to let them try it for themselves.
I went over to the large pot filled with reddish-violet liquid and took out a piece of at.
This was a piece of at from Lucy and my ho. I had placed it in here before heading out to hunt.
It was about 1 cm thick.
For this thod of cooking this thickness was best.
Alright could you heat up the iron plate?
Ms. Widow followed my words and heated up the iron plate.
The right temperature to put the steak on is if you put so water on the pan and it beads up. Everyone rember this.
I dropped so water onto the pan and in a mont the moisture beaded up and evaporated.
Then I took so of the lard we had made and spread it on the pan allowing it to lt. Then I directly laid the at on top of that. The sll of at cooking and cranberries started to spread out.
The liquid I had soaked the at in was watered down cranberry juice.
The best way to grill the steak is dium. At this heat you check the face down side of the at, and once it changes color fully you should flip it over.
I said and flipped the at before waiting for both sides to be of a similar color. Then I finally took it off of the pan and put it on a plate.
In truth it was cooked fairly superficiallybut in this case where boar fat lts much more easily than cow steak. Boar steak tasted better when it was a bit more raw.
Unlike cow steak where the fat wouldnt lt without higher temperatures, boar at could even be delicious raw.
I cut the steak up into little pieces and offered the plate to Ms. Widow. Ms. Widow took a piece and put it into her mouth.
I can just chew it normallyIve never had such a soft cut of at.
Upon seeing her reaction the other Foxes grabbed a piece and tried it for themselves.
The delicious, juicy, and soft steak took captive of their tongues.
See its delicious right? However, this is just the at with one of the steps taken out so the real one will be even better. Okay, lets get to it. We dont have much ti. After all we have to make 260 portions.
Yes, please take care of us!
Even Ms. Widow was much more enthusiastic after realizing how delicious it would be.
The secret to the great taste is two-fold. First is this
I took out a cooking tool.
Its appearance made it look like brass knuckles with spikes on them.
You tenderize the at with this, but first you need to cut the at to an appropriate thickness. Make sure you rember this.
I stood behind Ms. Widow and put my specially made kitchen knife in her hand before putting my hand on her hand to guide her.
Here co on, hold the at properly.
O-okay
Ms. Widow said as she blushed and grabbed the steak.
Here, this is the proper thickness. If youre trying to make a soft steak then this is ideal. Now keep going, once youve done 10 of them you should rember the right way to do it.
She began cutting with a serious expression.
The finished steak would be around 150 grams. It would be pretty easy to eat.
Halfway through I removed my hands and let her try on her own. By now she had grasped the trick and could now manage on her own.
Now Ill show you so magic. Ill be using this tool to tenderize the at.
I put on the brass knuckle shaped cooking tools.
Then I started hitting the at.
The spikes started piercing into the at, shredding the muscles and tendons.
I started shifting the point of impact until I had hit the at on almost all surfaces.
The reason boar at was so hard was because the muscularity had a lot of tendons. Once you cut them the at would beco soft. I could have used a hamr to smash the at, but that would cause damage to the cells and change the flavor. I preferred to directly cut the tendons using these knuckles.
Now heres the final trick.
I took the tenderized at and threw it into the cranberry juice pot.
Cranberry juice has the effect of breaking down proteins and amino acids. This makes the at softer and makes the flavor of the proteins and amino acids stronger. Its killing two birds with one stone. Hitting the at before makes it so that the juice can penetrate further doubling the effect.
Umm.we dont understand what youre talking about.
I smiled wryly and rubbed the back of my head.
I really did it this ti. They probably didnt understand even half of my words.
It makes the at softer and more delicious.
Okay that makes sense!
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