As mentioned earlier, T-bone steak refers to the upper loin of a cow, which is a large steak consisting of loin, rib and tenderloin.
Because this part includes the spine, it is usually divided by special cutting knives and special people, and even Italy has the profession of dividing chefs.
It seems that Baier’s restaurant has a special division chef. Of course, it is not just the t-bone. There are other parts. Also bought a bone cutter costing 70,000 euros.
Regardless of whether the restaurant invites or not to divide the chef, it is not like Yuan Zhou would go directly to the restaurant with a shiny silver kitchen knife.
“Does he want to divide himself?” Byer said in surprise.
“Obviously so.” Dharama nodded, but the hesitation in his eyes also expressed his doubts.
“This blade is too thin, it’s easy to hurt the knife.” Mariciello, who was on the side, shook his head in disapproval.
Actually, that’s true. Generally, whoever uses a kitchen knife to cut beef bones, even pork bones that are not so hard need to be cut with a bone cutter, not to mention beef bones that are harder.
Except for Jeremy, who I have seen for a long time, the expressions of the other three people can be said to be the same.
But who is Yuanzhou?
It’s the Bull King!
He is the man who has mastered the idea of
I saw that the three people’s voices had not yet fallen, and Yuan Zhou’s sword was on.
With a “swipe” sound, the knife splits the air, followed by the subtle sound of the blade cutting into the meat, then the slight clicking sound of the blade touching the beef bone, and finally the blade is parallel to the cutting board. It was an indescribable coincidence of Baie, Mariserra, and Dharama.
Dizzying.
Fast speed, another knife.
It was so fast that the three of them almost couldn’t help exclaiming, because they only saw Yuanzhou cut a piece of steak without hesitation.
And the fallen steak was beautifully textured, and the bones were flat and intact.
“It’s unbelievable.” Mariciello couldn’t help widening his eyes. He even drew and drew with his hands, but no matter how he drew with his hands, he felt that he couldn’t learn it.
Maricero’s current state is, Q: Have you learned it?
Hand: TMD
Brain: TMD
This is the high unity of the brain and the hand.
“It’s unbelievable, I didn’t expect Chef Yuan to be so powerful.” Dorama looked at Yuan Zhou’s arms and shoulders wrapped in his sleeves in surprise.
Bye on the side couldn’t help but touched his stout arm, and muttered in a low voice: “This is too exaggerated, how can it be cut down.”
Yes, the three were surprised because they had neither tried it nor knew they couldn’t.
As Yuanzhou cut the steak, the eyes of the three Doroma couldn’t be separated from Yuanzhou. Even if Yuanzhou took the steak to marinate and didn’t cook the steak, the three of them watched intently. , seems to want to see the flowers from Yuan Zhou.
The three of them looked at it very seriously, especially Dharama and Marisiello. Baie sometimes looked at Dharama because he had to pay attention to his teacher from time to time.
Seeing the state of the three of them, Jeremy smiled and said in a voice that he could only hear: “I said two points and that’s really two points, this is one point.”
The four of them entered the restaurant together. Although they ordered different meals, they still served together. About fifteen minutes later, Su Ruoyan came over with the grilled steak.
Of course, Su Ruoyan served Jeremy the first time, and the second time she brought two steaks from Daloma, Mariciello, and Baie.
Because a serving of Florence T-bone steak is 1kg to 1.5kg, so three people ordered two.
Dharama naturally eats one with Baie, while Mariciello orders one directly and asks for a smaller one.
“The three steaks are here, please take your time.” Su Ruoyan didn’t put the plate in front of the three of them this time, but in the middle before she spoke.
“Thank you.” After the three nodded their thanks, Su Ruoyan left.
The large T-bone steak is served in a coarse brown ceramic plate. The ceramic plate is not so flat, but has a slightly rough texture, but it goes well with the steak.
Two Florentine T-bone steaks placed together look similar, but a closer look reveals that the two steaks come from different parts of the sirloin.
The T-bone that belongs to Marichero is larger and naturally has less meat, while the T-bone of Dharama and Baie is shorter and more meat.
In this way, visually, the two steaks are about the same size, but in reality they are smaller. It can be seen that Yuanzhou made the cuts according to the requirements of the diners.
The two steaks were steaming hot among the three of them, and along with the heat, there was an unignorable aroma that kept digging into the noses of the three of them.
As for the cutlery, cutlery, and fork, the three of them were in their hands. Of course, the white water of the welcome package was also in the hands of the three of them.
“Teacher, please go first.” Byer swallowed quietly and took the initiative to say.
It’s not that Baie is greedy, it’s really since Su Ruoyan brought it to the current position, the aroma of the roasted beef has been in his nose~IndoMTL.com~ As a top chef, he can get from He could smell the smell of beef fat after being roasted at high temperature, and he could smell the slightly burnt aroma, the aroma that is unique to beef, and the salty taste of sea salt sprinkled at the highest temperature. Clearly.
“It’s a good steak.” Bye thought so, and swallowed his saliva again without a trace.
“Yeah.” Dharama nodded, but instead of picking up the knife and fork immediately, she directly picked up the white water at hand and took three sips.
Mariciello on the side did the same before picking up the knife and fork.
Obviously, this is Daloma and Marichero expressing their respect for this steak, deliberately clearing the taste of the mouth, and seriously tasting the real taste of the steak.
Daroma and Mariciello looked at the steak as soon as they picked up the knife and fork.
On the side of the steak facing the two, the color of the slightly burnt beef on the surface turns dark, revealing a beautiful beef texture, while the T-bone in the middle is slightly browned, and you can see the beef spinal cord on top is roasted The charred yellow edge, it can be said that this side is a very perfect medium-rare standard appearance.
The two of them didn’t pause, they flipped the steak one by one with a knife and fork, exposing the side of the steak on the bottom of the plate.
Generally speaking, because the steak has just been grilled and the temperature is very high, when it is directly placed on the plate and then placed on the table, the steak on the bottom of the plate will not look so good, and will be soaked by the high-temperature evaporated water vapor. It will lose the burnt taste, and it will be a little soft.
But the piece in front of me was completely missing, just as perfect as the side that just faced them, the beef was beautifully dark, the T-bone in the middle was slightly browned, and even because of the flipping, the aroma of the steak became more pronounced.
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