After Wu Hai entered the store, Alex entered the store with the four of them.
When entering the store, Jeremy deliberately said: “I suggest sitting here, so that you can know the distance in advance.”
Remi was naturally referring to the location of the long curved table, where the entire process of Yuanzhou’s cooking could be clearly seen.
“Okay.” Dharama chose the middle position, nodded and sat down directly.
And Marichelo also nodded and sat directly beside Dharama, usually he would not sit next to Dharama.
The only reason to sit here this time is that the seat here is too small, and it is useless to sit apart.
Finally, Baie sat on the other side of Dharama. It can be said that the two were sitting on the side of Dharama, one on the left and the other on the right.
In the end, Jeremie chose to sit next to Mariciello, while Alex stood quietly behind the four, waiting for translation and introduction.
Of course, Alex was serious about introducing the menu.
After introducing the menu, not to be precise, after introducing the information the two wanted to know, Alex was speechless except for being asked questions.
Maricero and Dharama’s eyes were fixed on Yuan Zhou who was standing in the kitchen.
Yuan Zhou is wearing a sky blue narrow-sleeved Hanfu today. The dark patterns on the cuffs and neckline are lotus flowers. The color is clean and elegant. He wears a snow-white mask and a white and clean hat. .
A pair of eyes that are clear and quiet can look very trustworthy.
And Dharama and Marichero didn’t forget to look at the kitchen as far as their eyes could see, whether it was the placement of ingredients, knives, seasonings, or other corners or glass countertops, don’t say anything dusty and dirty, There is not a drop of water, and it is clean enough to sleep on it.
In such a clean and tidy environment, even the most critical eyes of the two of them could not see any shortcomings.
Those whole rows of seasoning boxes are straight no matter which line they look at, which is more obsessive than obsessive-compulsive disorder.
“He is a rigorous person.” Dharama said, and there is still a half sentence in his heart, which is probably more rigorous than him.
“I’m also very strict with myself,” Marichero added, rarely agreeing with Dharama’s words.
“Hello, Chef Yuan.” Droroma greeted Yuan Zhou, who was close at hand.
Of course, Dharama does not speak Chinese, but speaks English.
The sentence is simple, and it’s close at hand, and after being watched by these two for so long, Yuan Zhou naturally knew it, so he nodded in response.
“Hello.” Mariciello also greeted.
His teachers all said hello, and Baier next to him was no exception. He also got up and said hello to Yuanzhou, and his attitude was still very good.
Of course, Marichero and Dharama didn’t get up, they all sat and greeted Yuanzhou.
As for Jeremy, it’s much simpler. He’s near Wuhai and is chatting with Wuhai, but Wuhai doesn’t answer very much.
Naturally, Yuan Zhou didn’t know these three people. He just saw that Daloma and Mari Shero looked familiar, but because he was just saying hello, Yuan Zhou didn’t ask any questions. After responding, he just stood there waiting for the menu. Ready to cook.
“I’m looking forward to dinner today,” Dharama said finally.
Because this sentence is relatively long, it was translated by Alex to Yuan Zhou. Yuan Zhou nodded and said, “I won’t let everyone down.”
Yuan Zhou said these words very calmly and naturally, and after he finished speaking, he put on his mask again.
Of course, Alex also translated these words to the four of them.
The four of them didn’t say anything at this time, because Su Ruoyan came to order.
Except for Remy, all three of them ordered Florentine T-bone steak.
After receiving these three identical orders, especially when he saw the steak, Yuanzhou instantly realized who Dorama and Marisero were.
After all, apart from the steak skills given by the system when Yuan Zhou was studying Niu Wang, in reality Yuan Zhou had also seen other western food masters cook steak.
Dorama and Marichero are naturally among them. Yuanzhou has learned a lot of steak videos and materials, especially the three-time Western Food Conference between Taloma and Marichero, and finally the showdown with steak.
It’s really like a battle between two swordsmen, but unfortunately, the two have one loss, one win and one draw, and there is no winner.
“It turned out to be them.” Yuan Zhou thought.
“Are you all ordering Florence T-bone steak? That’s really good.” Yuan Zhou’s thoughts flashed through his heart, and he felt a little excited. Thinking that he could surpass the peak of the world, what appeared in his heart should be Fighting intent.
Immediately, Yuan Zhou immediately lowered his excitement and continued to cook as usual.
It’s dinner time and it’s time to cook for the diners without distraction for any reason.
So, even if Yuan Zhou had an idea in his heart that he wanted to share, he still started cooking seriously.
Yuanzhou has always treated diners equally, but he has never said that fame should be taken seriously. He does his best for every diners.
The most important thing about Florentine T-bone steak is freshness~IndoMTL.com~ But freshness is not just slaughtered and served on the table. Large livestock basically need to deacidify. The requirements are higher.
Not to mention, the T-bone steak provided by the system is also deacidified, but the deacidification time is controlled by the system.
After slaughtering to reduce fear to the greatest extent, anaerobic glycolysis of glycogen in beef produces lactic acid ATP, which is decomposed into phosphoric acid, and the pH value of meat drops to 5.4-5.6 to the lowest level. This period is called stiffness. Expect.
At this time, after precise calculation by the system, when the beef is stiff to the maximum degree, under the temperature condition of 0 to 4 degrees, the muscle tissue of the meat begins to gradually soften, juicy, and the taste reaches the best, when the beef is at its best. The nutritional value of the meat has also risen to the top. This period is called the post-cooking of the meat. During this process, the PH value of the meat will gradually rise to 6.0-6.4, and the meat will be acidic, and this process is called the acid discharge of the meat.
The whole piece of T-bone steak that Yuan Zhou has now is a steak that has been systematically deacidified.
This whole piece of T-bone steak is the T-bone steak of a whole cow. In fact, Daloma and Mariciello ordered the most authentic T-bone steak. This kind of T-bone steak starts out for two people. So this one is 1kg to 1.5kg.
So the three of them only ordered two.
And now Yuanzhou is holding a knife, ready to cut the T-bone steak.
……
Ps: Cai Mao knows that after the update, there must be some friends who say good water and everything, but in fact, these excesses are necessary.
Cai Mao also hopes that my friends will be comfortable, so I work hard, three more!
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