"From the cross-section, it's a perfect medium-rare, showing a pink hue inside."
"And with 40% of the meat around the edges still tender, I believe it was prepared using a low-temperature slow-cooking method below 60℃!"
"Then, before serving, a blowtorch was used to heat the surface, causing a Maillard reaction."
"With the surface rapidly heated to a high temperature, the steak's juices were locked in, while also achieving the color and aroma expected of a top-tier steak."
Swallowing, Alice marveled at the steak's tenderness.
Every food has its ideal cooking temperature.
If the temperature is too low, bacteria may remain, harming human health.
But if the temperature is too high, some nutrients will be lost or destroyed, and even substances harmful to the human body may be produced, for example:
Water-soluble proteins in food will harden if overheated.
Fats in meat, if excessively heated, will oxidize and decompose, leading to a loss of vitamins A and D.
The sirloin steak, prepared with low-temperature slow-cooking, had a moisture loss of only 5%-8%, and its texture was exceptionally tender!
"Strange, low-temperature slow-cooking is usually applied in the field of Molecular Cuisine, so why even this sirloin steak..."
"Could it be that this is the true strength of a Totsuki graduate?"
Cutting another small piece of steak, Alice muttered in frustration.
Then, she looked up and scanned the surroundings but couldn't find Erina's figure in the crowd.
"Miss, you don't need to look."
"She already left early with Hisako, probably planning to head back!"
Beside her, a listless Ryō Kurokiba grabbed a bright red lobster from the plate with his bare hands, and, disregarding his crude eating manner, he opened his mouth wide and gnawed on it.
"She just left like that?"
"Sure enough, she hasn't changed at all; she's still so unsociable."
Upon hearing this, Alice couldn't help but mumble, then continued to bury her head in the sirloin steak.
Meanwhile, in the resort's vast and boundless main plaza, a black luxury car was already parked there. Secretary Hisako was seen dragging a heavy suitcase, walking hurriedly: "Miss, why are we leaving so quickly?"
"If we leave now, we can reach the Izakaya before it closes at 12 AM."
Erina, who was ahead, stopped and then briefly looked back at Hisako, saying so.
"Ah?"
"We're not going back to Totsuki, but... but going to the Izakaya first?"
Hisako was stunned upon hearing this!
The Practical Training activity had just ended, and she was already so eager to see Sosuke?
…
Shao Mai, rumored to be a food sold alongside by steamed bun shops or tea houses in the Qing Dynasty.
Of course, there is also a saying that it was a food brought back by merchants from Central Asia or the Western Regions during the Yuan Dynasty, corresponding to the Turkic word "Shirme," which means a leather pouch or bag.
In the culinary world, this food has many names, such as: Shaomai, Xiaomi, Shaomai, Guipengtou, Kakaixiao...
Unlike sealed steamed buns, Shao Mai usually has an open top.
The reason for this was that tea houses at the time also offered "processing services," providing dough wrappers for customers to bring their own fillings, which would then be steamed until fully cooked.
Because each tea customer brought different fillings, some brought raw pork, beef, or lamb, some brought ginger, spring onions, and garlic, and some brought radishes, green vegetables, and dried Tofu.
Therefore, for easy identification, an opening was left when wrapping the filling, allowing people to claim their order by "filling."
In short, Shao Mai is indeed different from a main dish.
Perhaps its purpose is merely to fill the stomach or to offer a taste.
But just as delicious food can bring people happiness, in the eyes of some, simple Shao Mai is the meaning of life!
…
At this moment, in the Izakaya.
Sosuke first put the all-purpose flour into a basin, added hot water, and stirred it to form a dough.
Once the flour cooled, he kneaded it thoroughly with both hands until the dough was no longer sticky.
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