Home > Work > 食戟のソーマ 11 [Shokugeki no Souma 11] (Food Wars: Shokugeki no Soma, #11)
1 " Out of all of the meats you can get from a cow...... the tail meat has the most gelatin!Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.That way, by the time it has thoroughly soaked up the demi-glace sauce...... all of the sticky gelatin in it will have begun to melt out...... giving the meat a decadently chewy and gooey texture!That, together with the demi-glace sauce, creates a much richer taste experience.He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...... but the gelatin it does contain is perfect for a beef stew! "
― , 食戟のソーマ 11 [Shokugeki no Souma 11] (Food Wars: Shokugeki no Soma, #11)
2 " WHOA! Now that's some thick-cut bacon!""Oh my gosh! Look! The top of it is gleaming!Just looking at it is making me hungry...""Wait a minute. If he's copying the transfer student, then the meat he's using should be oxtail, right? So why is he bringing out bacon?" If he's adding bacon to beef stew, there's only one thing it could be.A GARNISH! THE BACON IS MEANT TO BE A SIDE DISH TO THE STEW.Yukihira's recipe is the type that calls for straining the demi-glace sauce at the end to give it a smooth texture. That means its only official ingredients are the meat and the sauce, making for a very plain dish. Garnishes of some sort are a necessity!Beef simmered in red wine- the French dish thought to be the predecessor to beef stew- always comes with at least a handful of garnishes.The traditional garnishes are croutons, glazed pearl onions, sautéed mushrooms...... and bacon! Then that means...he's going to take that thick, juicy bacon and add it to the stew?!""Now he's sautéing those extra-thick slices of bacon in butter!He's being just as efficient and delicate as always.""Man, the smell of that bacon is so good! It's smoky, yet still somehow mellow...""What kind of wood chips did he use to give it that kind of scent?""You wanna know what I used? Easy. It's mesquite.""Mess-keet?""Have you heard of it?""It's a small tree used for smoking that's native to Mexico and the Southern U.S. You'll hardly find it used anywhere in Japan though.""Ibusaki!"Mesquite is one of the most popular kinds of wood chips in Texas, the heartland of barbecues and grilling. Because of its sharp scent, it's mostly used in small quantities for smoking particularly rough cuts of meat, giving them a golden sheen."But I didn't stop there! I added a secret weapon to my curing compound- Muscovado sugar!I sweetened my curing compound with Muscovado, sage, nutmeg, basil and other spices, letting the bacon marinate for a week!It will have boosted the umami of the bacon ten times over! "
3 " The cumin and cardamom I used in testing worked great with curry...... but they were too sharp for the stew.After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves...... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too.If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. ""Look! Now he's dicing some vegetables!""Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through!MATIGNONCelery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine.Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right.Yet another thing that will preserve the gentle flavor of the dish while still giving it impact.This stew he's making now...... is going to taste better than the one he made only last week by an order of magnitude! "
4 " The cheek meat is so tender it falls apart in your mouth! Then there's the gummy, chewy tripe and tongue- new textures and flavors to enjoy with every bite! It all hits you so fast it's like a roller coaster!""This charcoal-grilled skirt steak is particularly amazing. Usually, skirt steak is served thinly sliced. But these are thick cut, taking their juiciness to a whole new level! Not only that, he added a grid pattern of shallow cuts to the meat's surface... ... so that once it was charcoal grilled, it would have a pleasantly springy texture to it. It makes for an excellent accent when dipped in the stew. "
5 " Gawd, I hope Yukihira is okay. This makes, what, three days in a row he's slept in that kitchen now?Yo, Yukihira. We're coming in. How about you think about taking a break and-"Fell asleep face-first in the sink when he tried to wash up."Yukihira!""Oh my gosh, take him to the infirmary! Call an ambulance!""Mmph? Nikumi? Tadokoro?""Thank goodness you're awake!""Idiot! All of this is meaningless if you push yourself to exhaustion before the match even begins!""Nikumi?""I'll wash these dishes up for you, so go take a nap or something, got it? Sleep deprivation is the root of a lot of injuries, y'know.""Let me help too!""Sure, thanks.""Thanks, girls.I really appreciate it. "
6 " Mmm! It's so hot and juicy! It looks like he marinated the eel in some red wine and cinnamon to underscore its flavor with a touch of freshness before he cooked it.""I stuck some gunpowder in that eel, y'know. Some very special gunpowder...to blow your dish out of the water!""Mmm! What?!"Where did this sharp, vivid taste come from?!The eel.Kurokiba must have secreted something inside of it... He got us.It's dried plums!"Dried plums? You mean prunes?!""Eel and prunes?!"Aha.He rehydrated some dried plums and then used the crépine to keep them wrapped inside of the eel."Mmm! The fruity tang of the plums is mixing together with the rich, heavy juices from the eel... "
7 " He's panfried those thick, juicy chunks of eel to a perfect golden brown!""And now he's going to simmer it in red wine with a bouquet garnish!""I thought so. Ryo Kurokiba is making a matelote!"EEL MATELOTEComing from the French word for sailor, matelote is freshwater fish stewed in a red-wine sauce. Any fish can be used, but the most traditional preparations include freshwater eel."That is definitely a dish fit for the Western-Entrée theme.""Huh? Didn't he have the eel filleted before? Now they're back to their old shape again.""He wrapped them in a crépine to hold them in shape. A logical choice, given the chef. The fattiness of the crépine adds depth to the eel's flavor, giving it a greater punch." Eel Matelote... hot and fluffy mashed potatoes... handmade brioche rolls...He's quickly and efficiently playing his cards one by one!I see. So this...... is how he pieces together such powerful dishes.He has built a deck packed with strong cards to completely overpower his opponent...... just like a veteran card gamer! "
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