Chapter 425 - Sowing Weed Seeds (6) (1/2)

Chapter 425: Sowing Weed Seeds (6)

Was it because this tourna toward the se curiosity about cooking while the participants were preparing their own dishes for the next 72 hours? There were as ainst the A noise this ti here and there

“Aren’t you nervous ?” Angela asked

Min-joon and Kaya were the pair she came to interview first as soon as she was allowed to interview the participants In fact, there were lots of journalists anted to interview the for the pair when Angela spoke to theela was allowed to ask questions because it was the only gift that the pair could give her Fully appreciating such a privilege, she looked at the two

It was Kaya who answered her question, “If you look at us, you can see we are not nervous at all”

“I want to tell the public why you’re not nervous at all Can you tell me why?”

“Because we don’t have to be nervous We’re not interested in winning this co First of all, I would like to say my pair won’t be eliminated today”

“How come you are sure of that?”

“Because we have made our dish very well”

“Don’t you think other pairs have done as well as you?”

“We have done better”

It looked like Kaya insisted her pair was the best, but Angela was persuaded for soain, “Can you tell me what’s the composition of your dishes today?”

“It’s an Asian style full e leaves, wonton soup s in a broth that boiled for about 70 hours, abalone arlic juice, and chicken breasts cooked with sous vide method, and deep-fried sea bass served with a sauce ht now is braised ribs, but it’s not the typical ones”

“Why?”

Min-joon replied, “Because I used a bit of beef bourguignon And the sauce is not cononprocess of the ribs was different After she and I exchanged opinions, anted to have so out the taste of beef bourguignon properly”

In general, the first difference between braised ribs and beef bourguignon was in how much to remove blood fronon Unlike stea the nona kitchen towel

Most chefs didn’t think uignon, but Min-joon didn’t He realized that as the French people got used to the taste of beef bourguignon, they htly thicker beef taste better

Min-joon did not completely remove the blood However, he could not let the taste of the blood ruin the cooking balance To solve that, he used tomatoes and red wine because the moderate acidity of tomatoes and alcohol of red ould cleanly remove the blood left in the beef

“I used beef brisket And the sauce included not only tomato and red wine but also soy sauce and banana”

“Banana?”

“Well, bananas have their own light sweetness unlike the rich sweetness of sugar”

In fact, this was a recipe he created to include fried sea bass in the full meal Since the jaar, the taste of the sugar inevitably overlapped even if the other ingredients that made up the sauce were different, for people tended to think that sugar was siar, not just sweetness

And the taste of sweetness was also a problem because if it tasted too sweet, the composition could be monotonous as the pair discussed the other day However, it was a problem if the ribs didn’t taste sweet at all In that respect, bananas were the best the pair could take for braised ribs for now

Her interview continued While she was doing the interview, Angela discovered a pretty interesting thing, which was that while the pair were cooking, sot stuck in the saht feel exhausted, but they just looked happy When Angela asked about it, the pair looked at each other for a moain with Bastien, Norris, and es about what this coe to French cuisine, the exploration of their own lie that would help theet cold feet even in a co attention to the for this s because it was so much fun to express this moment when they could freelyconscious of anybody

Of course, it didn’t mean that Min-joon and Kaya didn’t have tiether But their cooking together in this contest was very special Three days was not long, but they felt like they set up a restaurant here

It was natural that they felt so because what they did was not just develop a single recipe, but a formal dinner that they could serve at a restaurant Of course, it could take them not three days but three weeks or months to open a restaurant, but they felt like they enjoyed such joy in advance And that was the greatest happiness they had been drea about Of course, it would be a lie if they denied they would want to have a high-rise building or if they didn’t want to have ht They would feel it very sweet to see other chefs looking up to them But if all of that were a spice to add flavor to their lives, the restaurant they would open in the future would be ht be invisible because they were basic, so the pair wanted to have them unconditionally

“Well, it’s our mission to make the at our full meal on one table”

“Why?”

“Well, as we supervise everything froine how much fun it would be for me to cook when I beco forward to that because I am so curious what kind of restaurant you would run when both of you beco an Asian restaurant?”