Fifteen minutes after the baking time, Erina Nagi opened the oven door with insulated gloves and pulled out the baking tray and transferred it to the counter, carefully observing the puff pastry on the outer layer of Wellington steak, and took off the gloves and said.

"Thermometer."

"Yes, please." Jiang Yunfeng presented the electronic thermometer with both hands.

Erina Nagi took the thermometer and pierced the puff pastry from one side to the very center of the Wellington steak, and the readings on the electronic screen showed that the center of the steak was only 31 degrees, far from the optimal temperature of the steak in her mind.

Pulling out the thermometer, Erina Nagikiri wiped the juices off the probe and waved to send the steak anew into the oven. Jiang Yunfeng was instructed to stuff the baking tray back, and re-set the oven temperature and time as required.

But just ten minutes after the baking time, Erina Nagi Kiriri signaled Jiang Yunfeng to take out the steak again, and the chef's instructions had to be obeyed, so Jiang Yunfeng took out the steak and held his mouth and said, "Miss, it didn't take long~ Can't you bake it for a long time?" Will such a mundane removal make the steak lose its pan gas? ”

"You think you're stir-frying? If you don't understand, shut up! Erina Nagikiri replied angrily at first, and then inserted the thermometer into the steak and explained while reading, "It is best to maintain the core temperature of Wellington beef before the oven between 40 and 43 degrees, especially when the temperature is approaching now, it must be measured frequently, and the heating up of the steak is not a linear process." ”

After nearly forty minutes of grilling and many measurements, the core temperature of the steak was finally locked at forty-two degrees, and the tempting aroma made Jiang Yunfeng wipe the overflowing saliva, and he wanted to eat it with a knife, but was stopped by Erina Nagikiri.

"Don't move! Freshly baked steaks need a break, and patience is essential to make a perfect Wellington steak. ”

Jiang Yunfeng had no choice but to put down the kitchen knife and stare at the wellington steak resting on the bracket and swallow his saliva wildly.

Thirty minutes later, Erina Nagikiri inserted the thermometer into the center of the steak for the last time, and the temperature continued to rise as the steak absorbed the juices as it rested, and now the core temperature was 51 degrees.

"Perfect medium rare, I've been waiting for you for a long time." Erina Nagi pulled out the thermometer and slowly cut it with a kitchen knife aimed at the cut-off of the Wellington steak, the crisp sound of the puff pastry passing by the blade, and some crumbs peeling off with the sound.

The steak is completely cut off, and Erina Nagikiri holds the ends and folds them in half to show the profile, the puff pastry is fluffy and crispy, the mushroom sauce is dense and thick, and the steak is pink and tender. Pink gravy also flows on the oak cutting board.

After the show, Jiang Yunfeng divided the Wellington steak into small portions for everyone to enjoy, and Kohei Soma was shocked beyond words, and Shinto Scarlet Sand was completely intoxicated by the illusion created by Erina Nagikiri. After tasting the Wellington steak carefully cooked by Erina Nagikiri, the corners of his mouth, which had been kept cold, relaxed.

Erina Nagikiri, who tasted her own dishes, gave herself a passing grade, but given the changes in religious beliefs, there was always a gap between salted white truffle flakes instead of bacon, and morels and porcini mushrooms could not replace the deliciousness of foie gras. The finished product is delicious now, but Erina Nagikiri thinks she can make it even better if she can use bacon and foie gras.

Although the degree of completion is not satisfactory, the taste of the dishes alone is enough to crush all the dishes served before Brother Salt. After a battle between heaven and man, the arrogant Brother Sayan still lowered his noble head, took off his sunglasses, leaned over to hold up Erina's slender jade hand, and gently kissed the knuckles of her right hand, showing respect to a strong man who had defeated him.

The confrontation ended with Brother Sayan, who launched the challenge, but it provoked the desire of Xingping Chuangzhen and Jiang Yunfeng to show their skills. Brother Sayan is also a temperamental, and he is not discouraged by defeat at all, but is excited to see a new way of cooking. Since it has been suspended, it will simply close directly, and the guests who have made reservations today will have no scruples about a meat-themed cooking exchange.

First of all, the host Sashio showed his newly germinated inspiration, Erina Nagikiri came to Japan, the country of the Far East, so Sashio used a side of marinated ribeye steak and cut it into thin slices, attached to the rice and kneaded into sushi.

Raw beef alone is certainly not a good mouthful, so Salt Sprinkler uses a very crude cooking method, he stacks the sushi neatly on an oak cutting board and burns it directly with the flame of an airbrush. The high flame caramelizes the surface of the beef quickly and ignites the oak planks of the base.

At the end of the short searing cooking, Brother Salt extinguishes the burning flame and lets everyone taste their improvisations. Erina Nagi picks up a piece of steaming sushi and puts it in her mouth, and the ratio of rice cooking to sushi vinegar is quite decent, but the highlight of this fire-fired beef sushi is with this piece of fire-fired beef.

The simple black pepper and sea salt cleverly bring out the original flavor of the steak, the flame that is much higher than the temperature of the frying pan directly burns the surface of the beef, the flavor substances are released exponentially, the slight spicy and sweet and sour brought by the yellow mustard sauce spread on the back makes the overall taste of the sushi more deep, and the burning oak aroma soaks the rice from the bottom to make the sushi taste three-dimensional and more layered.

A little inspiration can achieve such an amazing work, Rao is the well-informed Erina Nagi also has to admire Brother Sayan, this ability to grasp inspiration and manifest is not an ability that any chef can have, not to mention those graduates before the far moon, Erina Nagikiri's familiar peers counted on two hands.

Stimulated, Kohei Soma rolled up his sleeves and vowed to serve a dish that would surprise everyone, and after a search of the open kitchen, he fixed his eyes on the pile of minced beef that was originally going to be made into Turkish kebabs.

Kohei Soma chopped French parsley and onion are mixed together with minced meat, and the noodles are constantly broken on the table to make the minced meat stick and sticky. After molding, Kohei Sozane divides the minced beef into two equal portions and makes two patties of equal size.

One of the meatloafs was sprinkled with a large amount of dried cheese and covered with a thick layer before the other was covered and edged, and all the cheese crumbles were sealed between the two sides of the meatloaf, and the whole thick sandwich patty was thrown directly onto the charcoal grill by Kohei Soma.

She didn't care too much about the cheese sandwich meatloaf made by Kohei Chuangzhen, and at this moment her eyes were attracted by the small oil pan in front of Jiang Yunfeng, which was cooked in the oil pot and was once a unknown delicacy that she had tasted in Jiang Yunfeng's hometown - filter powder, which was an indispensable color-enhancing side dish - roasted cane.

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