Start in Another World With All Cooking Skills

The two chefs are just getting into cooking.

The notaries in the referee's seat were chatting with each other.

"If we had known that the cooking competition would attract so many people, we should have charged extra tickets at the door, and we would have made a lot of money. Thinking about it this way, it seems really interesting. If I can commercialize this kind of competition if……"

The first to speak was Ms. Nelson, the president of the local business association.

What she said was in line with her status.

"No matter what you see, you want to make a fortune from it. If you keep doing this, you will be hanged sooner or later." The former A-level adventurer Mr. Aris answered the question.

He was on good terms with Ms. Nelson, and the two had been longtime friends.

"Tsk, shut up. An adventurer who retires early after taking an arrow in the knee, what do you know?" Nelson replied.

In the end, it was Mr. Williams who came out to smooth things over and changed the subject:

"Uh... If you want me to say, this unique style of cooking competition is really interesting. It exposes the cooking venue to the audience and our notary, and even adds some appreciation to the cooking process. .I think it's well worth documenting and posting in a journal."

However, his persuasion did not have any obvious effect...

Aris and Nelson still talk to each other, you come and go, and you never get tired of it.

Grando, the head chef of the [Twilight] restaurant with a wide heart and a fat body, just shook his head and sighed wryly.

The notary was speaking enthusiastically, and the chefs in the two cooking areas were also busy with work.

Veretta reluctantly admired the perfect quality lamb chop for a while, then picked it up and started to handle it with an almost pious expression.

Donne on the side took a peek at the lady chef opposite.

To be honest, Dawn was very satisfied with Veletta's reaction after seeing the black goat meat until now.

A chef who can easily distinguish the quality of ingredients and fully cherishes the best ingredients will never be so bad.

So, this black-skinned Miss Chef is really good.

It's worthy of being my first choice for someone who wants to poach the wall.

The barbecue restaurant under Wishing Restaurant sincerely invites you to join us!

...

Veretta continued to operate.

Born in a family of barbecue, she is very good at grilling meat.

That Dao En ate the meaty barbecue that he had agreed to eat, but it was not her full strength.

First remove the fascia between the ribs of the lamb ribs, so that a section of the ribs is completely exposed to the outside.

This is a common method used by the upper classes in the Dorna Empire region when dealing with animal steaks.

One is for the sake of beauty, and the other is for convenience and then cut along the ribs.

Wipe blood from lamb chops, then turn over.

It can be seen that there is a light layer of fat on the outer part of the lamb chops.

Veretta chose to keep this part of the fat intact.

Because this layer of fat is the main source of the flavor of lamb chops, and the fat distribution of black goat meat can be called the golden ratio. The fat near the thick end of the rib is thin, and the part with less meat near the tail is relatively thick.

In this way, during the roasting process, the part with less meat is protected by a layer of fat, so it is not easy to dry and burn.

Thanks to the monster black goat!

It really grows itself into a nice baked look!

Veretta sprinkled a layer of salt on both sides of the lamb chops, and then sprinkled a little black pepper, and then let it stand for a while, so that the salt and salty taste can fully penetrate into the texture of the lamb.

After that, she started to prepare another important ingredient.

In tonight's cooking competition, lamb chops is a well-deserved C, and Veletta also found a side coffee that tastes very good for it——

vanilla sauce.

In Veletta's culinary experience, lamb and herbs are a good match, and various types of herbs can be used together.

And the dish she is going to cook tonight is roasted lamb chops with herbs.

Prepared rosemary, thyme, basil, parsley, mint.

These herbs were just picked in the morning, and they were still fresh with dew when they were first delivered to the kitchen. After reasonable preservation, they are still fresh now.

Pick the greenest leaves from the herbs, chop and mix.

In Veretta's cooking experience, there is no fixed ratio for the production of vanilla sauce. Which one to put more and which one to put less depends on personal preference.

But this process is also delicate.

For example, basil and mint can be added a little more, because their tastes are relatively fresh.

Thyme has a strong and long-lasting flavor, so you don’t need to add too much, just take out two pieces and add the small leaves on top.

There is also rosemary, the amount of this herb should be restrained, because its taste is a bit aggressive, a bit aggressive, and it is easy to overwhelm the guest.

Mince a few cloves of garlic and add a shallot. They are mixed in, and then add a stronger sweet aroma to the lamb.

Add a few dried green pips to give the sauce a nutty layer of flavor.

Add some cottage cheese to provide some seafood-like savory flavor.

Pour in the bread crumbs.

Because most of the ingredients in the sauce are vanilla, the water content is very high. It is not easy to form a crispy shell when it is spread on the lamb and baked. At this time, dry bread crumbs are needed to balance the thin consistency of the vanilla sauce.

With all the sauce essentials ready, Veretta pours in a little more olive oil.

After that it's all about grinding and mixing well.

This process is a little cumbersome.

If she can have [Ruyi] that turns into a blender, it will save a lot of effort.

Too bad she didn't.

The pureed vanilla after grinding is about the consistency of ice cream on a sundae, and all the crushed vanilla is well mixed into the sauce.

You're done.

After the herb sauce is adjusted, retake the salted lamb chops on the side.

Spread a layer of yellow mustard on top.

This kind of sauce, which is often used in Dona's high-end restaurants, has a spicy and sour taste, and a slight wine aroma, which can well neutralize the greasy feeling of meat.

Therefore, it is often used for barbecue.

And Veretta has another purpose in using this sauce, which is to act as a binding agent.

The thick yellow mustard sauce can well bind the lamb chops with the freshly prepared herb sauce, which is more conducive to baking a crispy crust.

The whole piece of lamb chops smeared with yellow sauce has a pink flesh color under the appetizing yellow color. It seems that the initial appearance is very good.

Use a spatula to thicken the vanilla sauce.

The sauced lamb chops were put on the grill, and Veretta carried it into the kitchen.

With the productivity of this other world in the Land of Miracles, the ovens are all fixed, big and heavy, and it is impossible to move them into the hall.

The baking process still has to be done in the kitchen.

After the lamb chops are in the oven, all you have to do is wait.

But with so many people watching outside, Veretta didn't want to just wait in the kitchen.

So she went back to the competition venue and planned to take the time to make a small side dish - cauliflower puree.