Chapter 1758 (2/2)

Because this sentence is relatively long, it was translated to Yuan Zhou by Alex. Yuan Zhou nodded and said, ”you won't be disappointed.”

Yuan Zhou said it calmly and naturally. After that, he wore a mask again.

Of course, Alex also translated this to the four people.

At this time, the four didn't say anything, because Su Ruoyan came to order.

Except Jeremy, the other three ordered Florence T-bone steak without exception.

After receiving the three as like as two peas, especially when seeing steak, Yuanzhou suddenly responded to the two who came to be known as Tuoma and Mali shlo.

After all, when Yuanzhou studied beef king, in addition to the steak skills given by the system, in reality, Yuanzhou also saw the cooking of steak by other Western food masters.

Toroma and marishero are naturally among them. Yuan Zhou learned a lot of videos and materials about steak, especially toroma and marishero fought with steak at the western food conference three times.

It's really like a duel between two swordsmen. Unfortunately, they lost, won and drew, and there was no winner or loser.

”It was them.” Yuanzhou Xindao.

”Do you order Florence T-bone steak? That's really great.” Yuan Zhou's heart flashed such an idea. He was a little excited. Thinking that he could surpass the peak of the world, what emerged in his heart should be the idea of war.

Immediately, Yuan Zhou immediately lowered the excitement, and then continued to cook as usual.

It's dinner time. It's time to cook for the diners. You can't be distracted for any reason.

Therefore, even if Yuan Zhou had the idea of communication in his heart, he also began to cook seriously at the bottom of his heart.

Yuanzhou has always treated diners equally, but he never said that fame should be more serious. He goes all out to every diner.

The most important thing about Florence T-bone steak is freshness, but it is not fresh. Large livestock basically need to remove acid. The simpler the food, the higher the requirements for processing ingredients.

Needless to say, the T-bone steak provided by the system also goes through acid drainage, but the acid drainage time is controlled by the system.

After slaughtering to the greatest extent to eliminate fear, the glycogen in beef is enzymatically hydrolyzed to produce lactic acid ATP, which is decomposed into phosphoric acid, and the pH value of meat drops to the lowest of 5.4-5.6. This period is called rigidity period.

At this time, after precise calculation by the system, when the beef is stiff to the maximum, the muscle tissue of the meat begins to soften gradually at the temperature of 0 to 4 degrees. When the meat tastes best, the nutritional value of the beef also rises to the peak. This period is called post ripening of the meat. In this process, the pH value of the meat will gradually rise to 6.0-6.4, and the meat is acidic, This process is called meat acid removal.

The whole T-bone steak in Yuanzhou's hand is the steak that has been systematically drained of acid.

This whole T-bone steak is the T-bone steak of a whole cow. In fact, toroma and marishero order the most authentic T-bone steak. This T-bone steak starts with two people, so this one is one kilogram to 1.5kg.

So the three of them ordered only two.

Now Yuanzhou is holding a knife and preparing to cut T-bone steak.

……

PS: the vegetable cat knows that after the update, there must be a little partner who said that water is everything, but in fact, these excesses are necessary. If not, there will be a lot less. The big plot is always after the excesses!

Vegetable cat also hopes that the little friends can see it comfortably, so I worked very hard, third watch!