Western chefs also need to taste the taste of steak when making it, but why is the steak intact?

For most people, the favorite Western food item must be steak, because in terms of taste and texture, steak is very in line with the taste of the public. If you often eat steak, then you will definitely find that the steak provided by high-end Western restaurants is different from ordinary Western restaurants. Ordinary Western restaurants usually use an iron plate to serve steak, and before serving it, a raw egg is beaten into the side, accompanied by corn kernels, mashed potatoes, pasta and other side dishes.

When it comes to sauce selection, there are usually only three types, which are black pepper juice, tomato juice, and mushroom juice. For example, the side dishes are often some fried potatoes, raw tomatoes, broccoli, bell peppers, etc., and the taste of the sauce is also relatively light, which better highlights the taste of the steak itself, and the mashed potatoes or pasta are just for diners to eat to their heart's content. In addition, the steaks served in high-end Western restaurants are basically not beaten with eggs on the side.

In fact, chefs have certain skills in the cooking process.

First, the sauce is the soul of steak, so when the chef makes the sauce, he will scoop it up with a spoon to taste it and flavor itThis is also the most crucial step in tasting the taste of the steak.

Step 2,The ripeness of the steak is judged by pressing and observing the steak。In general, the softer the steak, the lower its ripeness, which is also the key to judging how ripe the steak is. Some experienced chefs can use the temperature of the touch to measure whether the steak is as good as the customer's needs, as long as they gently press the steak with their fingers, and it has a lot to do with the size, thickness and quality of the steak.

Therefore, in order to ensure the production of steaks, high-end Western restaurants are generally made by experienced old chefs.

The sauce is the soul of the steak, so when the chef makes the sauce, he will scoop it up with a spoon to taste the seasoning, which is also the most critical step to taste the taste of the steak The chef only needs to gently press the steak with his fingers, and the temperature of the touch can be used to measure whether the steak reaches the degree that the guest needs, and it is the size of the steak.

That's because the chef later trimmed it again, so it looks intact.

Therefore, when making the sauce, the chef will use a spoon to scoop it up and taste it for seasoning, which is also the most critical step in tasting the taste of the steak.

When making the sauce, the chef will use a spoon to scoop it up and taste it to flavor it.

There is no option for fully cooked steaks in Western restaurants, because the taste is actually old when it is medium-rare. If there is a fully cooked option on top of the option, then I believe that many Chinese customers will choose fully cooked, because for Chinese consumers, steak should be a fully cooked state, and everyone will make things into a fully skillful state when cooking and eating at home, so that they will feel that it is edible. For many Chinese, if the meat is raw, it is inedible, so many Chinese have no way to accept some steaks with blood.

In such a situation, many people will choose to order a fully cooked steak, but the fully cooked steak does give people a bad feeling and the taste is too thick. If you order a fully cooked steak again and find it very untasty, you may lose your love for steak in the future, so you will not visit this restaurant again. Therefore, in order to prevent everyone from such a result, most restaurants will choose to introduce a medium-rare recommendation.

Medium-rare steak is actually more delicious, and the taste at this time is also a little heavy. But the medium-rare steak does not give people a bad feeling, on the contrary, the seven-rare steak is a steak that is more suitable for Chinese consumption. After cutting it, you won't feel that the blood in the steak is very strong, but it also gives people a pink feeling, and all in all, a 7-medium rare steak is more acceptable to most customers.

Moreover, the taste of the medium-rare steak is also relatively good, and after eating it again, you will feel that the taste of the steak is very good, so in the later stage, you will also choose Mori Kuanma to come to this Western restaurant for consumption. But if you really want to eat the steak you used to fight, you can also tell the waiter who ordered that you just want to eat the fully cooked steak, because you are a customer, then the other party is willing to make the steak for yourself.

Three to five points with a lot of blood, five to seven points with a little blood, and 7 to 9 points with blood. It's not delicious when fully cooked. Generally seven to eight points are best.

5 minutes is half-cooked, 9 points is fully cooked, and it is about the same when you measure it yourself.

Bingjia, a core member of the Yamayama Wagyu team, graduated from Ferrandi, a well-known cooking school in Paris, France, and worked for two years at Restaurant La Marine, a two-star restaurant in France, before going north to explore the mysterious Nordic cuisine, and worked at Restaurant Amass, the best Nordic sustainable restaurant in Copenhagen, Denmark.

Pasta with tomato bolognese.

Minced meat with tomato red painted seasoning.

Serve with onions, cheese, slices, tomatoes, or a shirt.

Cook the fragrant tomato bolognese.

Mix the pasta as soon as it is boiled.

Super appetizing wow.

Take a big bite.

Double delicious.

The following is pasta for three people.

This is my first recipe to be rated, thank you for your support and encouragement!

There were two steps before where I put cheese slices, but I accidentally made a clerical error, and I only put one slice when I made it myself. If you put two slices to make it and think it is delicious, you can completely follow the method of putting two slices.

Ingredients: Pasta 250g

Tomato 1 pc.

Onion half.

Garlic 3 cloves.

Ground pork 150g

Butter 20g

Tomato Red Paint Seasoning 50g

Tomato paste 20g

Ground black pepper to taste.

1 teaspoon of salt.

1 slice of cheese.

Vegetable oil to taste.

Cooking wine to taste.

Water to taste Tomato bolognese pasta preparation.

Dice the tomatoes, mince the onions, and mince the garlic.

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Cut the pork into minced meat, add an appropriate amount of black pepper and cooking wine and marinate for 10 minutes.

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When the pasta is boiled, add 1 teaspoon of salt and an appropriate amount of vegetable oil, this is to prevent the pasta from sticking to the pan and give the noodles a little salty.

Then add the pasta and cook over medium heat for 12 minutes.

You can adjust the cooking time according to the firmness of the noodles you like, or cook them according to the time on the pasta package.

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Stir-fry the tomato meat sauce while cooking the noodles.

Heat the pan, melt the butter, then pour in the onion and garlic foam and sauté.

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Then pour in the pork foam, stir-fry, after changing color, you can multiply, set aside.

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Then add the butter to heat and melt, pour in the tomatoes, add a little salt, stir-fry the juice, then add the tomato paste, stir-fry evenly, add the onion and meat foam that were prepared before, and stir-fry evenly.

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Pour in a bowl of water, enough to submerge the ingredients, after the water boils, add two small pieces of tomato red painted seasoning, simmer for 10 minutes, cook until the soup is thick, and then add a slice of cheese to enhance the flavor to increase the consistency.

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Tempting tomato bolognese!

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At this point, the pasta is also cooked, drain the water, then pour into the sauce, stir well, so that each pasta sticks can be soaked in the sauce, and you can also sprinkle a little black pepper. Turn off the heat and put it on a plate, and you're done.

If the pasta is cooked quickly, you can remove or drain the water, add a little olive oil and mix well to prevent the noodles from sticking together.

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Arrange and take pictures, and eat your mobile phone first.

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Isn't it very appetizing.

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The simplest and quickest pasta, really delicious, sweet and sour, sweet and salty hahahaha.

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Studying in a professional culinary school is mainly to cultivate Western chefs who are proficient in the preparation of classic dishes in Europe and the United States, proficient in the production techniques of Southeast Asian dishes, understand the production methods of Western food, and can design and complete the organization and production of regular banquets and have a certain degree of innovation ability. After systematic learning, he is proficient in the traditional dishes of various countries, proficient in popular dishes in Europe and the United States, and has reached the level of professional Western cooks. It's not just about making steaks.

Of course not, there are many more, but if you just want to learn how to make steak, you can do that.

No, there are also other dishes to learn, and to make various sauces and soups.

I'm interested in Western food, which is not just about making steaks, but also about all kinds of dishes.

It is recommended to learn Western food to study in a regular school, so that we can learn comprehensively, to learn technology, the hardware facilities of the school must be excellent, only if there are more operations, practice makes perfect, and natural technology will be learned. The focus is on the teaching mode, there are many practical courses, and the focus of the technical school wheel is more hands-on practice, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best thing is to combine practice and theory, and going to the field is the best, you can learn more.

There are many types of Western food, including basic skills, appetizers, salads, soups, steaks, pasta, etc.

Western-style steaks emphasize the degree of raw doneness, while Chinese-style dishes are basically fully cooked because of differences in eating habits. It is because Chinese do not eat raw food, and Westerners pay more attention to taste. And medium-rare is the degree of doneness that most people are relatively easy to accept, and it will not be bloody, giving people a feeling of no appetite, and the most important thing is that Westerners like war and can be considered bloodthirsty, so they will also eat it if they are medium-rare or whole raw.

Steak doneness

Unlike most other cooked dishes, steaks are usually not cooked until they are fully cooked, as they are the most challenging for chefs, who can adjust the degree of raw cooking according to their personal preference. The degree of rawness and familiarity is distinguished by the odd number of stools, which is mainly divided into.

Whole raw steak, completely raw raw beef, is only used in certain dishes such as beef tartare, kitifer or raw beef salon.

Near-raw steak, the front and back sides are heated on a high-temperature iron plate for 30 to 60 seconds, the purpose is to lock the moisture inside the steak, so that the external meat quality and the internal raw meat mouth have a poor taste, the outer layer is convenient for hanging juice, and the inner layer of raw meat maintains the original meat with a rough taste, and the visual effect will not be as unacceptable as eating raw meat.

Medium-rare steak, the inside of the steak is blood-red and the temperature is maintained throughout the inside, and there are raw and cooked parts.

In medium-rare steak, most of the meat is transmitted to the center by heat penetration, but there is no major change, and after cutting, the cooked meat on the top and bottom sides is brown, turning pink to the center and then the center is fresh meat color, and blood oozing out with the knife cut.

Beef loin, containing a certain amount of fat, in the extension of the meat with a circle of white tendons, the overall taste of strong toughness is 3 mature, 5 mature, 7 mature more can, after all, these steaks, mostly good tender meat, if fried into a full cooked, but a little unpalatable, with the public process simplified can ensure that the taste of the dish is not much different, and more safe and hygienic, will not be because of the special business feel that you are a guest is very difficult. , If it is a rib eye steak, it is 3 ripe on it, because these steaks, the meat is hard, chewy, eating, even the tendon when cutting the meat depends on the degree of acceptance by yourself, I like to eat 7 minutes cooked, tender and juicy, not bad stomach, no bloody smell with meat like usually at home or when eating out, are extra careful, as far as possible will not boldly risk giving children to try some food that they think is unsafe, including 5 medium-rare steak cut together, in addition to not fried overcooked, 5 ripe is the best.

Whole raw steak refers to raw beef that has not been cooked at all, and this kind of beef is generally not eaten directly, and you can control how cooked it is. It's just that the texture of the medium-rare steak is not far from that of fully cooked, the difference is only that there is a faint taste of the steak when it is cut inside, but the restaurant will make the steak according to the acceptance and requirements of each person, and the degree of steak is also divided into medium-rare, medium-rare and fully rare. Crimson only.

Eating both meat, the combination of fat content and taste, is really tender and juicy The tomahawk steak that has been very popular recently is actually the naked eye Oh but he brought a rib. According to the quality, I recommend 7 medium rare, but if I eat it myself, I will make it into beef salad and other foods.

This part of the meat has a well-textured reticular fat, rich in fat, and the meat is second to Filet in tenderness! The taste is moderate and the best is fully cooked, I can't enjoy the half-cooked, bloody steak, and the stomach can't stand it. , suitable for all ages, 5 to 7 points of maturity is recommended!