LRAB Page 83
Page 83
It has absolutely nothing to do with Erina anymore.
She has completed her mission and, carrying her own glory and halo, continues on a new journey.
Chapter 87 Meat Master
Beef tongue.
English Beef tongue aka ox tongue……
There are no complicated naming rules or different translations; a cow's tongue is simply a cow's tongue!
For diners who are afraid of strange foods, beef tongue may not be appealing, and may even make them feel "disgusted" or "afraid".
but.
There are still some foodies.
Thinking about this part purely from a food perspective.
After all, the true essence of beef tongue lies in its ability to be categorized into high-value meat products.
……
usually.
A cow's tongue is typically around 50 centimeters long and weighs between 1.5 and 2 kilograms.
Therefore, the appearance and taste of the tongue and the root of the tongue are very different.
Overall.
The meat is firm and fatty, with a very elastic texture.
The beef tongue placed before Erina at this moment contains five rare "black tongue" cuts, including:
The meat in beef tongue is softer the closer it is to the root, including the tip, the base, and the bottom.
Even a tongue.
It looks different from the experience of eating it.
The tip of the tongue is more active during eating, which helps to chew food, resulting in a firmer texture and flavor.
The middle to the back of the tongue doesn't move much, its texture is relatively soft, and it's easier to chew.
It's very oily and has a mild flavor!
Comparison.
The flesh under the tongue is not very tender and has a more chewy texture.
……
At this moment.
Hisako Shinto first used a blowtorch to sear the surface of the beef tongue until the coating hardened.
This step may seem simple, but it is actually crucial. It not only removes the fishy smell of beef tongue, but also makes the roasted beef tongue more fragrant and crispy.
Afterwards, slice the beef tongue into thin slices.
Skillfully arrange the sliced beef tongue on a preheated baking tray.
As the temperature of the baking pan gradually rises, the beef tongue begins to sizzle.
That was the sound of oil jumping merrily in the heat.
During the baking process.
Bake slowly, don't rush to flip it.
Once the juices have seeped out from one side, flip it over. You can then cook it to medium-rare or well-done.
In this way, the outer layer is crisp and bouncy, while the inside remains soft, tender, and juicy.
Ah!
It's okay if it's not fully ripe.
However, doing so may result in a loss of richer flavor.
You can dip it in some lemon juice to eat it; the subtle fruity aroma and oiliness will achieve a perfect balance.
……
These few years.
Beef tongue served thickly sliced.
It appears in many barbecue restaurants, and some shops offer an extra-thick slice with a thickness of up to 3cm.
Generally, the grilling in these shops is done by the staff, so it's a bit of a shame that you don't grill the meat yourself.
Just like now, Hisako is in charge of the entire process of grilling the thick-cut beef tongue.
But in the end, it was Erina who was responsible for tasting it.
In fact.
Roasting thick-cut meat is very difficult.
After roasting over high heat for a period of time, the meat will be placed in a low-heat warming area for a while.
So, how long should the meat be roasted?
How long does it take to place it in an insulated area afterward?
When rebaking, which side should you start with?
If any of these issues are not handled properly, the entire dish of grilled thick-cut beef tongue will be ruined, losing its best flavor!
……
"Miss."
"This is the dish you will be enjoying today. Please take your time."
Finally, Hisako placed a small, steaming piece of thickly sliced beef tongue on the plate, and then, feeling relieved, said respectfully.
"Hmm! It's been a while since I've had beef tongue."
Erina glanced at them, her expression remaining perfectly calm, showing no sign of emotional fluctuation.
She picked up her knife and fork, slowly cut off a small piece of beef tongue, and put it in her mouth.
Then he chewed it with his teeth and savored it carefully.
Take a bite.
It truly melts in your mouth.
However, it's the lean meat on the edges that melts away.
The central area was a thick, dense mass of fat that was so firm it was almost like cartilage.
Erina couldn't chew it or swallow it; she could only let it choke in her throat, leaving her wanting more!
"That's true."
"This taste...this texture, it really is from A5 grade Wagyu beef!"
Erina opened her eyes, regained her senses, and exclaimed in surprise.
……
Black Wagyu beef.
It is a breed of Japanese cattle.
The texture of the meat is quite different from that of regular beef, so if the Wagyu beef isn't thickly sliced, it loses its sense of ceremony.
The beef tongue, after being grilled with saffron sand, releases a powerful and penetrating aroma in the mouth.
You only need to eat one piece.
99% of people can be cured of their aversion to kissing a cow's tongue.
The thick slices of tongue, though not as juicy as beef ribs or short ribs, didn't burst with flavor in my mouth.
However, the suppleness created by the grinding of smooth muscle and teeth gives the taste buds a pleasant and unforgettable experience.
Take Erina for example. As she ate, she described how eating this high-end beef tongue was as wonderful as nibbling on her boyfriend.
……
The flesh from the tip of the tongue to the middle.
It's beautiful, but compared to the unparalleled texture of the tongue, it's still a little too firm.
This part needs to be sliced thinly and grilled until both sides change color and shrink slightly, resulting in the magical texture of medium-rare.
at this time.
Erina picked up a slice, dipped it in the sauce, and took a bite.
The slightly chewy pieces of meat bounced between your teeth, with a subtle aroma of fat and a sweet, savory flavor.
The aroma of freshly cooked beef tongue rolls wrapped in piping hot rice is so enticing that it can cause a brief moment of dizziness.
After chewing and swallowing.
A feeling of happiness slowly rose from my stomach.
Faced with this delicious food, even the saddest feelings vanish in an instant.
……
"Hmm~"
"The taste is fantastic."
"It has a crisp and chewy texture upon first bite, and it's very delicate."
"It's oily and crispy, and tastes even better if you rinse it with lemon juice and then dip it in a little sea salt."
"Moreover, overall, the meat on the tip of the tongue is firmer, while the meat in the middle of the tongue is more tender and elastic."
"As for the fatty tongue root meat, it is the highest grade of the whole beef tongue. After being thickly sliced, it is tender, juicy, and chewy."
It is said that beauty is in the eye of the beholder, and this saying also applies to ingredients like "beef tongue".
Those who like it regard it as the king of the carnivorous world.
Appreciate its dense, crisp, and juicy texture, especially its unique taste, which is softer than chicken gizzards and has a crisper texture than toro.
It also has its share of haters, who find it huge and bloody.
Its soft, saliva-covered texture is so appealing that it makes one's imagination run wild, yet it's hard to actually eat it.
Humans treat beef tongue the same way they treat durian.
Love and hate are clear!
There are no neutral parties!
If we look at it from the perspective of the visual field...
Beef tongue is indeed a dark gem; even without strong spices to remove its fishy smell, just boiled in plain water and dipped in soy sauce, it has an excellent chewiness and rich meat juices.
One bite and you'll be hooked! It's unlike anything with a dark, unpleasant smell, like preserved eggs or durian!
……
Subsequently.
Erina continued eating her grilled meat.
Having the power of the God Tongue, she naturally knew the quality of the meat very well.
"Where do you get your beef from?"
She swallowed hard, then asked the question knowing the answer already.
“Young lady, these are all beef tongues taken from black Wagyu cattle purchased from the Mito family!” Hisako replied truthfully.
"The Mito family? Could it be that the supply of this meat is related to Mito Ikumi?"