Qian Chen's choice seems to be very simple, it is an ordinary steak.

However, seemingly ordinary steaks, once different ingredients, different cooking techniques, and different kitchenware are used, it is immediately like an Internet celebrity who adds a filter lens and becomes a goddess in seconds!

The ingredients will naturally not be ordinary ingredients, the beef of the cream cow that Qian Chen chose.

Since Qian Chen came into contact with fantasy ingredients, he has formed an indissoluble bond with fantasy-level cattle, whether it is the hard as stone but flavorful meat of rock cow, or the cream cow with milk flowing in his veins and milky fragrance in his bones.

It can be said that Qian Chen's best fantasy ingredient is beef.

This time, he chose a piece of beef cut at the back of the butter cow's loin at a vertical angle to the spine.

This piece has a peculiar shape, and the bone in the middle is like a capital 'T' beef, and everyone has a common nickname 'T-bone steak'!

And it's not just for the sake of looking good.

The T-shaped vertebrae directly divide the steak into two parts, one large and one small.

The large part is the outer loin, which contains a certain amount of intermeat fat, which is frosted, and the outer edge is wrapped by a layer of white fascia, which is more resilient and chewy, and this part belongs to sirloin or sirloin steak.

The small part is lower and belongs to the meat in the loin, with very little fat content, high protein, and the taste of the beef is better and tenderer, and this part belongs to the filet mignon.

If the quality of the steak is high enough, in order to ensure that the moisture inside the steak is not lost excessively, the mascula in the meat should not be broken by beating, and the water inside the steak will be squeezed out due to strong pressure while breaking the fascia.

To avoid this, acupuncture is usually used, such as taking a thin fork and poking holes in the steak.

In fact, this method can also cause irreversible damage to the steak and destroy the overall taste of the steak.

However, Qian Chen has Wing Chun.

I saw that Qian Chen raised his hand and there was a series of sticky beatings, and the fascia inside the T-bone steak was directly broken, but it did not hurt the external structure of the steak in the slightest.

It has to be said that Wing Chun is really just right for processing steaks.

Then there is the process of marinating and preparing the sauce, which does not attract everyone's attention.

Until Qian Chen put the steak into the strangely shaped oven.

After getting Tony's head... Ahem, when the infinite energy stove was used, Qian Chen studied the function well.

It wasn't until he discovered that, in addition to the traditional function, this stove could also use a cooking method dedicated to molecular cuisine - sous vide cooking!

With the continuous advancement of technology, food scientists have gradually discovered that high-temperature cooking is not necessarily friendly to ingredients.

When the temperature exceeds 70 degrees Celsius, a large amount of moisture and texture inside the food will be lost, and when it is below 60 degrees Celsius, it will not completely kill bacteria.

So the optimal cooking temperature should be constant between 60 and 70 degrees.

But who has ever seen a flame with a temperature of only 70 degrees?

Therefore, for the time being, foodologists can only use the tortuous method of sealing the ingredients and then putting them in a thermostatic pot of water to achieve a similar effect.

But this Tony brand stove is different, because it uses Tony's own black technology, the Ark reactor, not only is it small, but the energy output is also extremely stable, and it can achieve better cooking results than a constant temperature water bath!

After trial and error in the dream training space, Qian Chen came up with the optimal cooking temperature of the cream beef T-bone steak at 63.43° and the optimal cooking time at 25 minutes and 57 seconds.

At this temperature, the T-bone steak cooked at this time achieves the best in terms of texture and flavor.

The system even directly gave a completion rating of up to 95%!

As for how he arrived at this result?

First of all, use the talent 'temperature control' and experiment with a rough range, the optimal temperature should be between 62 and 64 degrees, and the long time should be between 24 and 26 minutes.

Then you have to experiment little by little in the stupidest way.

For example, the first time is 62 degrees, and the second time is 62.01 degrees... And so on.

In the spirit of scientific research, Qian Chen spent a lot of time and finally came up with this optimal solution!

However, ordinary vacuum thermostatic water baths alone cannot achieve such precise results.

That's when Tony's stove came out, and the most important piece of the puzzle of molecular cuisine, 'sous-vide T-bone steak', clicked! A bite shut!

So the audience of the entire Grand Theater saw Qian Chen put the T-bone steak into the oven, and they got busy around the oven.

Qian Chen is now fine-tuning.

There are two main heating methods for infinite energy stoves, one is similar to induction cookers, but compared to induction cookers, this one is more accurate and the fire head is more uniform.

The other is a low-energy thin laser beam dedicated to the oven.

This laser beam, thinner than a human hair, is applied to the steak and produces only very low heat and temperature, which is completely suitable for low-temperature cooking.

Despite this, Qian Chen's eyes were still glued to the steak in the oven without blinking.

Due to differences in parts, fat, and moisture content, there is a slight difference in the amount of firepower required even if the same steak is separated by 1 centimeter.

To achieve the best results, Qian Chen had to rely on manual fine-tuning to ensure it.

The T-bone steak slowly turns light brown in the oven and becomes more attractive in color.

Qian Chen's face slowly showed a confident smile, as if victory was already in his hands.

It took Qian Chen a full 3 hours for the T-bone steak to marinate and break the fascia inside with Wing Chun, and when Qian Chen's steak came out of the pan, there was less than half an hour left.

Coincidentally, Ignac's Roasted Bress Chicken with Golden Grape has also just been baked.

The moment he turned on the oven, a faint golden stream of air gushed out.

Silk~!

Suddenly, the entire theater brushed and inhaled sounds.

The audience's faces suddenly showed a drunken red, and some weak-willed viewers even opened their mouths subconsciously, and there was a faint flow of crystal liquid from their mouths.

The wine made from the golden grape is catalyzed by high temperatures, and the aroma alone is intoxicating, as if it pulls one directly into a dreamy gastronomic castle.

Qian Chen, who was standing on the kitchen counter opposite Ignatz, also smelled this fragrance and couldn't help but change color.

The scent was so terrifying that he could barely hold it.

Fortunately, under the double protection of the two golden talents of Iron Will and Dragon Soul Heart, he was able to keep him awake.

In the past, he had heard that some chefs specialized in studying some crooked ways when eating halberds, and immediately used special spices to influence their opponents, and even directly affect the judges.

Ignatz didn't do it on purpose, but it was even more terrifying.

The smell alone is terrifying.

What kind of flavor will be achieved by roasting Bresse chicken with such fine wine?

It's really exciting!

Qian Chen couldn't help but feel a trace of chagrin at this time.