They Gather Here

Senzaemon nodded, and then asked, "Why did you use a dense bag?"

"You'll understand in a moment."

"..."

The commander-in-chief was deflated.

In the eyes of Yuanyue students, this kind of thing is almost impossible.

Someone immediately stood up and asked: "Chicken breast needs to be refrigerated and marinated for 6 to 12 hours, no matter how thin it is, it is useless."

Luo Zhen smiled and shook his head: "For different ingredients, marinating has different purposes. What is the purpose of marinating chicken breast?"

"Flavourful, tender taste."

"The answer is correct. My subsequent steps can make up for the lack of marinating time, so don't worry."

After finishing speaking, Luo Zhen didn't explain any more, and started to deal with three kinds of side dishes——

Roasted carrots, sautéed broccoli, boiled corn.

He found a few miniature carrots. Since they are very small, they were not peeled. They were just washed and cut in half. Then they were put into a large bowl, sprinkled with fine salt, and poured a spoonful of olive oil. Mix well.

Preheat the oven at 200°C, spread the mixed carrots on a baking tray lined with tin foil, put them in the middle layer and set the time to 25 minutes.

Next up was sautéed broccoli.

Luo Zhen tore the whole rotten flower into small ones and cleaned them many times.

Put water in the pot, add salt after the water boils, put in the broccoli and blanch the water, remove it when it turns green, pour oil in another pot, add broccoli, oil consumption, salt, light soy sauce, stir-fry over high heat, and quickly out of the pan.

And finally the boiled corn.

This side dish is the simplest, peel and cut into sections, boil water on high heat, pour in corn, add rock sugar and milk, cook for 15 minutes on high heat, and then it will be out of the pot.

After processing these three side dishes, it should be the main ingredient, chicken breast.

The crowd held their breath.

Luo Zhen boiled a pot of water, then inserted the probe thermometer into it, and stopped heating at 65°C.

Then, he poured water into the rice cooker, slowly put the chicken breast meat and the dense bag against the inner wall of the rice cooker into the water, and used water pressure to expel the air in the bag as much as possible, and then sealed it.

After 2 minutes, a bag of marinated chicken breasts and a bag of unmarinated chicken breasts just went to the pot.

Immediately afterwards, fix the dense bag on the wall of the rice cooker with wooden clips, and turn on its heat preservation mode.

In the routine of ordinary novels, at this time, someone needs to forcefully explain and help pretend to be aggressive, but the problem now is that almost everyone is in a state of confusion.

Thinking about the situation in front of him would definitely make it difficult for the author, so Luo Zhen had no choice but to settle for the next best thing and let himself give hints.

He cleared his throat, then winked at Alice, and whispered, "Sous vide."

Sous vide is not just...

Sous-vide cooking!

This technique can minimize the loss of moisture and its own weight in the raw materials, and preserve the original flavor, color and nutritional content of the food as well as the aroma of spices as much as possible.

Alice couldn't help but her eyes lit up, and she blurted out: "Incomparable genius idea!"

Fresh chicken breast is soft and elastic. During its heroic journey from a piece of meat to food, protein denaturation and a large amount of water loss will occur. The higher the temperature, the more severe the water loss, and the worse the taste.

If you follow the common sense of cooking meat and boil it in water, it won't take long, and its taste will go straight to beef jerky.

But in fact, chicken breast meat doesn't have to reach 100°C to be safe.

The U.S. Food and Drug Administration (FDA) has given clear data that as long as the internal temperature of the chicken exceeds 165°F, that is, 73.8°C, it is completely sufficient to kill bacteria and meet food safety standards.

If the temperature is lower than 73.8 ℃ for cooking, and the cooking time is extended appropriately, the sterilization effect can also be achieved.

Many Michelin restaurants use a low-temperature slow cooker to precisely control the temperature, usually at 145°F (62°C) for one and a half to two hours.

But the price of the low-temperature slow cooker is often 30000 yen, and the average housewife or family really can’t afford it, and there is no need to make such excessive expenditures for the taste, and finally can only [Excuse me, goodbye! .jpg].

However, the genius Luo Zhen gave birth to a genius idea——

The keep warm mode of the rice cooker.

Alice came over and asked Luo Zhen excitedly: "What is the heat preservation mode of this Tiger (Tiger) rice cooker?"

As expected of being the "son of the gods of molecular gastronomy", he is really knowledgeable~

Luo Zhen smiled: "63°C, what an amazing coincidence."

Coincidentally a hammer!

Alice really wanted to pry open Luo Zhen's head and see the structure inside, she was almost dying of envy.

In fact, this girl often uses low-temperature slow cooking, because in molecular gastronomy, there are a large number of dishes that involve this technique.

For example, beef, pigeon meat, sun eggs, will be used.

But those are all made with a special low-temperature cooking machine. It is completely beyond the horror imagination of several levels to achieve it with such cheap equipment like Luo Zhen.

I saw him stretching: "The chef's imagination should not only be expressed in recipes and menus."

This guy is playing X again.

Although very upset, Alice was convinced.

She walked over, patted Luo Zhen's right shoulder violently, and then hugged and hugged: "As expected of Luo Zhen, the man I'm optimistic about is indeed a genius."

Erina, Yukinoshita, Eiriri, Kato Megumi, and Chitanda rushed out, dragging Alice back.

Five horses dismembered?

Luo Zhen was dumbfounded.

Senzaemon also coughed lightly in embarrassment: "Stop making trouble."

Alice still obeyed her grandfather's words, and stayed there obediently, not daring to get close to Luo Zhen.

Senzaemon nodded in satisfaction, and then said: "If I remember correctly, sous-vide cooking technology appeared in France as early as the 70s. At that time, there were no special low-temperature cooking machines."

After hearing this, Alice could not help but blush.

She knew that grandpa was blaming herself for only focusing on technology and not connotation. After seeing Luo Zhen's exquisite operation, he hadn't thought of sous-vide low-temperature cooking technology. He didn't understand until he was prompted.

This is not the quality that "the son of god of molecular gastronomy" should have.

Of course, there are still many people who still don't understand what Luo Zhen did just now. They came to ask the reason, and Alice could only explain clearly.

And Luo Zhen took this opportunity to make dipping sauce.

After all, there is a bag of chicken breasts that are marinated without spices.

Since you want to match chicken breast, it is best to choose a low-calorie and delicious solution, and the Thai-style dipping sauce is the most recommended.

This kind of dipping sauce is very simple. The only ingredient that is a little difficult to handle is lemongrass (that is, what we often call "lemongrass"), but last time I went to the spice laboratory in Yuanyue to get a lot, which can be used .

Luo Zhen found out the lemongrass, took the root, chopped it and put it in a bowl.

Then there is a clove of garlic and a millet pepper, also chopped, add a spoonful of fish sauce, squeeze in the lemon juice of a lemon, and finally add a spoonful of fish sauce and two spoons of water.

Thai dipping sauce, done!

Now, just wait for the low-low-low-slow cooking to finish.

Call ~

Luo Zhen let out a long sigh of relief, and then wiped off his sweat.

Author's message:

￥￥￥￥￥￥￥￥￥￥￥￥￥

PS1:

Because it involves Yuanyue, it can be regarded as "the world of cooking and martial arts", so when considering the menu, it will inevitably be described in more depth and closer to the principle. I hope everyone will not feel bored.

PS2:

Thanks to Piaoshuang's Ye, huiyv, and Nanchao Yimenghen Lishang's blade.

Thank you for your recommendation tickets and monthly tickets.

Many thanks!

PS3:

Yesterday's data: 200 tips, 6 blades

Cumulative data: 33020 rewards, 215 blades

Addition progress: 4/5

Chapter 69 Airborne reinforcements and low-temperature slow-cooked chicken breast ([-])

The wait is maddening.

Low temperature slow cooking is different from other cooking methods——

Since the food is heated in a dense bag, it is impossible to overflow with aroma, and the water temperature is always kept at 63°C, so there is no "gurgling" sound.

Therefore, before the cooking is finished, no one knows how it tastes, and can only watch the chicken breast slowly change color.

I'm so tired, I really want to eat...

This was the thinking of almost everyone, including Senzaemon.

After 45 minutes passed by the time on the clock, Luo Zhen finally acted and took out the marinated chicken breast first.

Everyone is looking forward to it.

I saw him pouring olive oil into the pan and heating it, turning the pan to spread the oil evenly on the bottom of the pan.

Alice was slightly taken aback: "If you use oil to fry, wouldn't all your previous efforts be wasted?"

Luo Zhen shook his head with a smile. Instead of answering directly, he chose a low heat throughout the process. The oil temperature was only 70% hot (about [-]°C), but the sound of bubbling could still be heard after the chicken was put into the pot.

Moreover, he was not in a hurry to turn over, but just quietly observed the color change.

Slowly, the side of the chicken sticking to the bottom of the pot begins to turn white, and then gradually "rises up". When the white part "rises" to half of the side, it is turned over.