Chapter 28: Getting help in the face of getting disqualified (3) (1/2)
Jo Minjoon gruarlic, brown sauce and bill stock made from calf bones The condiments were tomatoes, tomato paste, red wine, verredients, alrapes and poured the ver brandy, medicinal herbs, spices and etc
Vermouth was divided into two types A sweet one just like it’s name, sweet vermouth and a sour one called dry vermouth
And there were also another two types with other standards White vermouth and red ver if it wasright noas a sweet vermouth rapes, and at the same time, to save the sweet flavor
There was no need to boil it now Precisely speaking, he didn’t have to If he had used colace sauce then he wouldn’t have to do all these things Because he would be done after putting the sauce in the boiling puré
But they were planning to lace sauce was about to be finished, then you had to start boiling the puré Of course, they had to finish it before roasting the foie gras Probably, the one to finish the sauce was going to be Jo Minjoon
It was at that arlic The buzzer rang and Alan’s voice resounded
“Change!”
Uncertain actions started to happen at all the countertops Jo Minjoon put down the knife and arlic very quickly And after she fried the garlic in the pan, when it was turning brown, she poured the red wine At that h the pan
Flambé It was a technique used to send away all of the bad aro alcohol in the food And then, Kaya’s hands stopped It wasn’t that she had forgotten what to do next She had nothing else to do but wait until the sauce boiled down and stir at ti to be boring Alan approached her and opened his ?”
“I’ras and roast it and on top of that I’rape puré”
“It seelace sauce that is used in the puré by yourself…Will you be able to finish in time?”
“I’ll accomplish it”
Kaya replied cheekily Alan stopped for a moment and looked at her He couldn’t make out if it was because he hadn’t tried her dish earlier, or if she was just replying with her original attitude
Because of that, it felt funny for Alan to bring out that incident first Alan coughed and looked at Jo Minjoon
“Thinking about the turn of your tagging thenthe sauce would be done by you”
“Yes”
“Kaya, have you ever ras?”
“No I haven’t even eaten it”
“Minjon, what about you?”
“Me neither”
Precisely speaking, he did eat it But that was a canned food eaten by French residents To say that he had eaten it was impudent
Alan said lowly
“Don’t think of foie gras as normal liver A swan’s liver has more oil and has a deeper flavor than any animal’s And you don’t have to take off it’s aroma, but rather, save it Please remind this”
“Yes, I understand”
Alan lanced at Alan and concentrated again on her dish He wanted to tell so Of course,she was only waiting for the sauce to boil down to say that she was concentrating
“Kaya…”
TheJo Minjoon and Kaya quickly shi+fted places Jo Minjoon looked at the pan The soup had boiled down quite a bit and bubbles were rising Jo Minjoon asked
“Kaya, this is half boiled down right?”
“Probably”
“Okay”
Jo Minjoon poured the bill stock, calf gravy in the pan Then, he lowered the fire to the minimum and started to boil it After that, he took out a new pan and fried the toain While Jo Minjoon was backing he told her
“When the tomato paste turns brown put it immediately in the sauce Also do it for the spices and the tomatoes”
“I already know”
15 iven time was 60 ras So they only had 40 minutes left to finish the sauce
‘……Will it be enough?’
He wasn’t confident Foods that used the gravy like delace sauce as a base, were all not so delicious Evenfor tens of years had to use their own methods to produce their wanted flavor It was difficult to boast about the quality of a recipe made in the moment at this place
Of course, he did have the help of the systeood 7 points It was quite an excellent score for a sauce that had to be made in 55 minutes But if there was even a little bit of a mistake, then a completely different result would come out He wasn’t in a situation where he could relax