Chapter 424 - Sowing Weed Seeds (5) (2/2)
“I don’t make such a mistake Don’t worry”
Min-joon answered with a relaxed voice then put the chicken breast vacuu into the sous videwas atime in the temperature which was maintained low so that anybody who put their hand in it could not get burned Min-joon believed that sous vide was theout the taste of chicken breast Actually, it was because cooking was al never betrayed the chef The sous vide method that would take almost 72 hours to cook was the perfect example of this Aside froh-end restaurants were reluctant to use this ht the sous vide was perfect for this cooking mission
In particular, the chicken breast was one of the parts that chefs could cook perfectly thanks to the benefits of the cooking method of sous vide because chicken breasts cooked through sous vide were softer than even chicken legs, so much so that it wiped out people’s perception that chicken breasts tasted stiff
With 72 hours to go, Min-joon and Kaya were not busy now because all they had to do for noas to prepare ingredients that would take some ti now—aging braised ribs or beef bourguignon in a seasoning sauce,chicken breast through sous vide, and finally,jam and jelly to use for deep-fried sea bass
TheMin-joon boil water in a pot that was too large for the competition, Norris and Bastien asked, eredients too iven that only judges will try it Don’t you think so?”
“Well, I can’t help it I can bring out a richer taste of broth when I put lots of ingredients here and boil them”
“I know that, but…”
At that moment, Bastien wanted to ask if it was absolutely for hies were not supposed to interfere with the participants no matter how they cooked
Min-joon was also deter he learned froer the chef boiled the ingredients, the richer the taste they could bring out So, Min-joon understood why Norris and Bastien questioned the way he boiled in such a large pot To the French people, soup dishes were for the poor because they could eat theredients, unless they added high-quality wine So uest looked at the host with a pitiful expression It was unlikely that the judges had a good knowledge of soup dishes that they had looked down on until now
‘Even so, this is a bit shocking to ht Norris and Bastien would understand why he brewed the broth so much Of course, they both understood because they knew that e amounts of broth at once made the taste of the broth richer However, since this was not a soup dish, they ht not read much on the difference between the two
Given that open-es like Norris and Bastien felt like that, it was needless to think about how ordinary Frenchht his challenge this time hile And it was fun that they could shock the Frenchined And that would be themoment for him
What if he reflected the depth of Korean food, the splendor of Chinese food, and the elegance of japanese food in the full meal on one table? Besides, he could apply the techniques ofht say it was a half-baked dish, but he believed that he could project the future of the astronomic world in that full meal on one table
“They won’t help but accept us in France”
Min-joon thought his dish would be so novel and fresh that the French men would not help but accept it Apart from their prejudice and preferences, he was confident of persuading them to like his dish in this contest because Kaya ith hiain reputation and fae
They didn’t worry about the foregone conclusion that they would have a rosy future, but the question hen they could start to shi+ne Of course, soh, but Min-joon could not be satisfied Kaya wasn’t the one who could end up shi+ning like a star She wasn’t even the moon She was the sun
‘I’ll make you like that, Kaya’
He wanted to see her fully develop her talent as soon as possible Maybe he caht by her side
So he regarded the contest as an opportunity to show himself and her to the chefs all around the world They trod on the red carpet enough Noas time for them to stand in front of the podium and receive a bouquet and a trophy
Min-joon’s eyes glared He began to focuswater for the broth, he started preparing jelly, the very jelly he made with Jesse when he first ca in the United States In that respect, the jelly he was preparing ht so, he naturally s noas the saar powder, but the pectin contained in fruit peels What he used for that purpose were strawberries and tangerines One erines and onethem, he would serve it with deep-fried sea bass before deciding to choose the better one of the two
“It’s a very classic way Nowadays, they usually use agar or gelatin”
“You won’t probably be able to i this classic way”
“Well, I’ forward to it I can’t really think that the dish you are ”
Min-joon smiled at Norris silently He didn’t quench Norris’s curiosity, though
Now the broth was boiling The jelly and ja permeated the flesh of the ribs Two days passed like that
A cart full of weed seeds tilted to one side