They Gather Here

"..."

Luo Zhen was speechless, and could only comfort himself with the old ancestor's saying "good men don't fight with women".

Of course, that's just a self-comforting rhetoric, the real reason is that you can't beat it.

Regardless of primary or secondary sexual characteristics, girls develop earlier than boys.

The most hateful thing is that they are very smart (cunning) and clever (cunning). When they find that boys are coming from behind and are taller and stronger than themselves, they take the initiative to stop and stop using force to solve the problem.

However, boys are forced to "good men don't fight women", and they can't resort to violence.

Boys who have had sisters of similar age should have similar experiences.

To sum up, it is understandable that Luo Zhen can’t beat Erina as a juvenile body. It is not a crime of war. What’s more, there is Fei Shazi who is in charge of holding hands and feet to help, which will make the war between men and women become one-sided. .

Fortunately, Luo Zhen has cooking skills, so he can solve the problem through cooking competitions.

He showed a provocative smile and looked at Erina: "It's still the same sentence, you can't win me."

Erina was annoyed: "I still say the same thing, Xiao Zhen is a fool, a fool, a fool, a fool, a fool, a fool, a fool!"

"..."

"..."

Eerily quiet.

Luo Zhen couldn't say a word for a long time, and finally could only sigh.

This is an izakaya called "One Two", which is named after the bar in the store - one bar, two tables, very concise.

From this interior layout, it can be seen that the store is very small, and the back kitchen can barely accommodate two people cooking at the same time, but if it is a cooking showdown between Luo Zhen and Erina, it must be divided into front and back.

To be honest, the name "One Two" is quite expressive, fully reflecting the simplicity and simplicity of the store.

The name came from Erina's whim, and the girl even autographed the name narcissistically, writing those two Chinese characters on the noren in small round script.

But if Luo Zhen were to think about it, it would probably be called "Aotian", a name more in line with the identity of a time traveler (also a reborn person).

Of course, that was his initial thought, and when he thinks about it now, he only feels that he is really a second-hand artist.

Thinking about what was there, he moved three chairs into the back kitchen, and then lined up in front of the stove to form a new "ground" 50cm above the ground for feet.

There is no way, he is not tall enough now, and needs external force.

Erina watched from the side, and smiled triumphantly: "I use a small bench, which is 20cm shorter than your chair."

Damn girl!

Luo Zhen stared fiercely: "Fifty steps laugh at a hundred steps."

"Fifty steps...well...you are saying these awkward idioms again."

"It's terrible to have no culture."

"Is that also an idiom? Why does it feel weird?"

"Fool!"

This time it was not an idiom, Erina understood.

However, in terms of culture class, she was indeed not Luo Zhen's opponent, so she had no power to parry, and could only let the opponent rub herself against the ground.

The girl trembled with anger: "Xiaozhen, you are a big idiot!"

Luo Zhen replied: "The language is so poor, I don't know who is the fool."

"..."

"..."

Erina finally recognized the reality, and honestly stopped talking.

Win a while!

Luo Zhen was very satisfied with the results of this stage, but quickly calmed down and turned his attention to the next cooking.

Regarding today's recipe, he has already decided to confront the other party - fried steak.

In terms of Chinese cuisine, I have more than 20 years of cooking experience in my two lifetimes combined, while Western food was only introduced after I aspired to become a professional chef in my previous life.

But even so, his experience is by no means comparable to that of Erina. With such an obvious advantage, of course he must defeat the opponent head-on.

Therefore, it is impossible to lose.

Thinking of this, Luo Zhen was naturally full of confidence and chose to take out a piece of steak.

Erina, who was watching from the sidelines, couldn't help but widen her eyes, quite surprised: "Xiao Zhen, you actually want to use thick cut steak?"

Generally speaking, the thickness of most steaks bought on the market is about 1.5cm, which is generally called thin cut, and the thickness of about 3cm or even thicker is called thick cut.

Thick or thin cuts can make a very, very, very big difference in the quality of your steak.

First of all, as far as frying steak is concerned, the steak needs to be fried at a high temperature to fry the "shell".

To achieve this effect, the initial pot temperature of the frying pan must be very high, and the steak can only be put into the pot when it is above 200°C.

If you put a piece of steak under 1.5cm on a frying pan at 200°C, it will take at least 1 minute on each side if you want to fry both sides.

With a thickness of 1.5cm, each side takes more than a minute, and it is basically over 7 mature. It is basically impossible to fry a steak that is charred on the outside and tender on the inside. .

Under normal circumstances, in order to ensure the tenderness can only be compromised, reducing the frying time on both sides.

Likewise, the beef flavor will be greatly reduced.

Steaks of about 3cm will not have this trouble at all. Even if each side is fried for 2 minutes, it will basically be about 3 mature, and you can continue to operate it later. As long as it is well controlled, it can be done.

In other words, if a chef (or foodie) feels that thin-cut steaks can no longer satisfy him, he can try thick-cut steaks.

Of course, cooking increases the difficulty exponentially.

Erina believes that the current self can't control it, otherwise she wouldn't use the slightly "cheating" method of ripening.

But since Luo Zhen took out the thick-cut steak, it shows that he is very confident and sure.

Erina satirized sourly: "Be careful of throwing stones at your feet~"

Luo Zhen replied: "Don't worry about it."

"Fool."

"You are."

The girl had a small nose, turned her head to one side, but glanced over from time to time, secretly watching the other party's operation, and almost took out her little notebook to record it.

This time Luo Zhen chose the rib eye, one of the most common and classic parts, which is the upper part of the long back muscle at the position of the sixth to twelfth ribs of the cow.

This part is very balanced in all aspects, the tenderness of the meat is very good, the oily flowers are evenly distributed, and at the same time there are some tendons, and the snowflakes are very beautiful, so it is more fatty than filet.

Since the theme of the competition was known one day in advance, the steak had been moved to a 4°C freezer on the upper level of the refrigerator for preliminary thawing.

I saw him take it out and put it on the chopping board to let it stand.

Erina couldn't help snorting softly: "You know it very well, you know the principle of 'freeze quickly and thaw slowly'."

Luo Zhen chuckled: "I know more about dry aging than you."

"Humph--"

"Proud."

Luo Zhen commented and continued to wait.

Freezing will cause the water in the cells to flow out of the cells and lose water, but thawing is just the opposite. Generally, the outside of the cells is thawed first, so the concentration of the solution outside the cells will first begin to decrease, and then flow back into the cells to achieve the effect of "hydrating".

If you take it directly from the freezer at -20°C to room temperature, the thawing speed is too fast, and the inside of the cell is still a piece of ice that has not melted, while the outside of the cell has become water and cannot return, which will lead to "crash" flow There was blood all over the place.

Then this steak is finished.

Moreover, the temperature environment of thawing will also have a great impact on food safety.

Thawing by air at room temperature is not efficient. It takes at least half a day to completely thaw a thick-cut steak, in other words, it is exposed to a temperature environment that is prone to bacteria for up to half a day.

At this time, you can only eat fully cooked, and only true warriors dare to challenge Medium Rare (called "three ripe" in China).

It's a pity that the izakaya is not a three-layer refrigerator, otherwise Luo Zhen can get the 0°C layer two days in advance, and the 4°C layer one day in advance, and take it out an hour before eating to restore the room temperature.

As for now, you can only get it in a 4°C refrigerator one day in advance, and then take it directly.

There is still some time before it comes back to room temperature, which he uses to make a buttery sauce.

This step can be done or not, because the steak is delicious if you sprinkle salt and black pepper directly, but now that you have time, you might as well use it.

First, the preparations——

Return the butter to room temperature and soften, chop the garlic, and squeeze the lemon juice.

Then, pour the three into the same bowl, add crushed vanilla, mix well, put it on tin foil and roll it up, shape it into a cylinder, tighten the two ends like twisting candy, and take it back to the refrigerator to freeze and shape.

When you want to use it, take it out, slice it and put it on the steak, it is very convenient.

At this point, the steak has returned to room temperature.

In order to ensure that the finished product has a crispy shell, Luo Zhen uses kitchen paper to absorb the moisture on the surface.

Then, he heated up the frying pan, sprinkled some water on the surface of the pan from time to time to determine the temperature, until the water droplets could be vaporized with a "sizzling" sound in an instant, and the satisfactory effect was achieved.

Immediately afterwards, add a small amount of salad oil to the pan, sprinkle some thin salt on the steak, and fry it together with the whole garlic.

In order to prevent the garlic from burning, Luo Zhen put it on the steak.

The next thing is that the timing must be precisely pinched to the point of frying——

Fry for one and a half minutes on both sides, then turn the steak upright, and fry the surrounding area until it is slightly charred. Since it is a thick-cut steak, it took 3 minutes to fry the steak until it was only half-cooked.

In the last step, preheat the oven to 220°C, put the steak on the baking tray, sprinkle some freshly ground black pepper, put it into the middle layer with fresh thyme and the roasted garlic, and bake for 5 minutes.

Erina stared at the time set on the oven and muttered, "Medium (five ripe)?"

Luo Zhen nodded: "Why, can't you accept it?"

"No, I just prefer well-done, it's just a personal preference."

"Then I'll bake it a little longer."

Therefore, Luo Zhen added another 5 minutes.

This operation is actually against the rules, it is equivalent to setting the time without asking the safety device, the power of the oven is so high, if the power supply is not enough, the entire izakaya will have to switch on.