The mutton strips looked moist and soft, but not a drop of soup flowed out onto the plate. The snow-white plate, lined with red and shiny mutton strips, made people particularly appetizing.
I don’t know what the lifelike green grass was carved from. The roots are clearly defined, as if they will rise and fall when a gust of wind blows over. You can smell the aroma of green grass.
"Chef Tilke's lamb today was really surprising."
Badhan carefully looked at the dish up and down, but didn't find anything special. The mutton smells delicious and looks very appetizing. Even the shape is very realistic, but it cannot hide the fact that it is ordinary.
On the other hand, Mohamed looked at the mutton again and again with a solemn expression, then frowned and asked, "Did Chef Tilke use the Islov method to bake this?"
His tone was full of disbelief, but he felt that he could not be mistaken. As a chef who has studied the Islovak roasting method for a lifetime, Mohamed should not be mistaken. That’s why I feel unbelievable.
"What? Islov roasting method, are you wrong?" Badhan raised his voice.
Even Sanada looked very surprised, as if something unbelievable had happened.
Yuanzhou was stunned when he heard Badhan's exclamation. To be honest, he just saw the Yislov Baking Method when he was reading a book this morning. This book was bought for him by Charles at Yuanzhou's request. Here's a book.
The book he read was vague and described in an extremely exaggerated way this cooking method that had been lost six hundred years ago and was invented by Islov, the god of barbecue.
The book says that the Islov roasting method can be used to bake for more than six hours without any loss while ensuring the original taste of the ingredients. This means that not even a drop of juice will be lost. This is simply impossible. This is not the case. Anyway, Yuan Zhou only read it as an anecdote. Of course, it is also because the book is originally about the legend of Turkish cooking.
In addition to the lack of time, Yuanzhou did not study it carefully. He originally planned to take a closer look after coming down, but he did not expect that he would encounter it in reality now. It was quite a coincidence.
"Not to mention other things, this method of locking in the gravy and maintaining the taste, which is inversely proportional to the roasting time, shows that this Islov roasting method is indeed unique." Yuan Zhou said.
His cooking skills are naturally not weak. The Chef Ding Jie Niu is certainly a masterpiece of knife skills. If he wants to roast the whole beef well, Yuan Zhou’s roasting skills are naturally top-notch. The path he is currently taking is similar to that of Yisluo. Husband's methods seem to be two extremes.
Therefore, Yuanzhou plans to study it carefully. No matter it is a black cat or a white cat, as long as it can catch mice, it is a good cat. Since the roasting method can be spread, it is naturally worth learning.
"It is true that I spent ten years developing it based on ancient books. Today is the first time to present it in full. Let the three judges taste it." Tilke said very calmly and confidently.
He said it was his first time, but looking at Teal'c's expression, he knew that this must be his most satisfying work. Of course, it is not uncommon for a chef to spend ten years studying the recipe of a lost dish. No one cared about this.
If Guo Penghao knew that he could spit on the faces of those present, saying that they were completely ignorant, he would have felt embarrassed for Yuanzhou to restore a lost dish for a week. It felt that it was too long. It is still the norm after ten years. Smaller.
Of course, it was impossible for the people present to think in sync with Guo Penghao, so even if they heard Teal'c say that it took ten years to develop, they still found it incredible.
Especially Mohamed, he has been studying this method for a lifetime and has not been able to figure it out. Although it is because he is Spanish and this Islov roasting method was originally popular in Turkey, it does not prevent him from feeling a little frustrated.
After a splendid feast in Yuanzhou, the tolerance of several people rose sharply, and they recovered after a while and started to taste Tealke's dishes.
Mohamed was the first to stuff the lamb into his mouth. Anyone who has ever eaten roasted lamb knows that if it is cooked well, it is usually charred on the outside and tender on the inside. The grilled skin will appear crisper and tougher, making it very chewy.
But after putting Teal'c's roasted lamb in his mouth, his first reaction was that it felt very tender. He bit it open without any effort with his teeth, and then the juice inside began to pour out in a swarm, as if someone was slow. It seems like it will be left behind.
And most mutton inevitably has some of its own mutton flavor. The added flavor shows that it is indeed mutton, and it can almost be regarded as a characteristic of mutton.
Tilke's is different, there is no fishy smell at all, the texture is perfect and tender, soft and tender, it doesn't look like it's baked, and of course it doesn't look like it's been stewed. It is indeed a taste that completely subverts the past.
"Yes, it is exactly as described in ancient books. It is grilled but not grilled. It is tender and juicy and suitable for the appetites of any age group." Mohamed said.
The ancient book he was talking about was naturally not the novel version of the cooking book that Yuan Zhou had read, but a few words about the Yislov roasting method that had been handed down. However, it was so missing that apart from the comparison describing the taste In addition to being clear, especially the methods and ingredients are unclear. This is the difficulty of recovery. Otherwise, with Mohamed's strength, it would be impossible to develop it for decades without success.
No matter how well Mohamed and the others take care of themselves, if they haven’t lost all their teeth in their 80s, they have already taken good care of themselves. They don’t want to have more functions. Therefore, most of their daily meals are based on soft, rotten and tender food, especially grilled things. It’s been a long time since I’ve eaten mutton, but this mutton tastes effortless at all.
It's no problem to be able to take a bite as long as you want. In fact, this is the case. The Islov grilling method has such magic.
"It's delicious. It brings out the flavor of roasted lamb to the extreme. It's a great dish." Sanada also thought it was delicious.
"Your roasted lamb seems simple, but it is not. Especially the method of marinating the lamb is very unique and the process is complicated. The sauce tastes very good and is very ingenious."
Badhan took a mutton strip and dipped it in the sauce and took a bite of the mutton. He looked very leisurely and at ease. It didn't look like he was judging the food, but like he was sitting on a picnic in the wilderness, leisurely and peaceful.
Although several people were talking, they were definitely not eating slowly. It seemed that there was no need to divide the six pieces into two for each person. In fact, several people had made up their minds. As long as they were fast enough, they might be able to eat other people's food into their own mouths. .
The experience I gained from eating Yuan Zhou’s dishes before can now be applied to Tilke’s dishes without any sense of inconsistency.
Naturally, it takes less time to finish the dishes if you eat quickly. Although several people didn’t feel too tired after eating the mutton, the grass neutralized the meat very well, so even the side dishes were eaten and only one was left bare. The plate lay there pitifully.
…