Chapter 317 - Dangerous Cohabitation (5) (1/2)

Chapter 317: Dangerous Cohabitation (5)

“Anyhat do you want me to do? I think you want to speak out to me because you have been critical of ”

At that ot nervous at Anderson’s stiff expression, Antonio hurriedlyto tell you about my recipe idea I just wanted to point out the probleure out the probleht?”

“Okay It seeive it a pass this time Maya, do you have any recipe ideas?”

“I think we had better not cook steak”

“Why?”

“Well, it’s too hot inside the truck if you grill steak here Let’s rill”

“Min-joon, it looks like your cook has been remarkably slack these days”

While Anderson was casting a pathetic glance at Min-joon, Min-joon stared at Maya with a stern expression

Maya s But, as you’ve seen it this tirill it rill the steak quickly I don’t think it’s best for a food truckso else?”

“So, what kind of dish do you want?”

“Hmm… How about fried dishes?”

When she said that, Min-joon put his hand on his chin It wasn’t a bad suggestion Fried food was also a dish that took some time to cook Given the time that would take to fry food to the core, fried dishes could take longer than grilled steak

Besides, it wasn’t possible to just fry any food in the oil at randoredient was added, the teo down Of course, the teatively affect the ingredients that were being fried at the moment

‘But what if I adopt a recipe that only needs to ht at the ht of soredients that didn’t have to be completely cooked to the core, or, as Rachel did in the past when she grilled back ribs, he could properly drain the pre-cooked ingredients beforeit

“How about Gyukatsu or deep-fried Wagyu beef cutlets?”

It was Anderson who said that Min-joon bit his lower lip, lost in thought about it

Gyukatsu, as the naested, it was a japanese-style fried dish It was a dish that used beef instead of pork in tonkatsu Another feature of Gyukatsu was that beef was served almost like raw meat

Min-joon said, “You knohat? You can enjoy Gyukatsu properly on a brazier Coyu beef with the fried one seasoned and coated in breadcrus about Gyukatsu So, if you want to serve Gyukatsu without using a brazier…”

“Yeah, I think we have to add more flavor to Gyukatsu, so the custo sick of the uncooked beef”

“Flavor…”

For athe to say, but because each of theood recipe idea

At that mo the recipe of Cho Reggiano?”

“Cho Reggiano?”

“That’s your specialty, Chef Min-joon By cooking one ingredient with different cooking ht out its different textures and flavors”

“Explain to me in detail What do you want to do?”

“Actually, the reason they bring out the brazier at the Gyukatsu is because they want to add flavor to the dish but at the sa it on the brazier So, when you areGyukatsu on our food truck, you serve half of it as raw beef, and the other half lightly roasted”

Min-joon pondered over Maya’s suggestion for a reat, but the approach itself felt pretty good And even though Min-joon Cho didn’t think it was that ih

Anderson first opened his mouth

“I don’t think it is a bad idea to use the Sous videto serve the food cooked with Sous vide? Or do you want to fry it again before serving it?”

“I don’t think it’s bad to fry it after it’s cooked with sous vide The strong point of the sous vide method is that it doesn’t destroy the beef’s texture So, if you put the beef in the dough and fry it, you can save the taste of frying without losing the texture of the beef cooked with sous vide”

Anderson turned up the corner of histo Min-joon