I wonder if the logic to “ripping “ the steak to jagged pieces with a fork rather than cutting it into neat pieces with a knife might be: when you rip the steak, numerous small, uneven fragments stick out, and then are burned more severely than the rest, but adding a crunchy, crisp texture to the juicy larger piece, plus a touch of flame flavor, and the whole combination creates a more delicious bite? This is the theory espoused by famous chef Adam Perry Lang in his book “Charred and Scruffed.”
First time I've seen forks used to literally break down the meat. Either that server must have very strong hands or the meat is very tender. Also, I wonder how hot it gets working so close to live coals? What was the yellowish fat he used to rub down the grill, lard? I can't imagine butter lasting so long, albeit on the cold side of the grill. I know in France rib steak or tenderloin cuts are often served with beurre maitre d'hotel, but with the beef as fatty as it is I can see why our presenter did not try to use it on the steak.
こちらの動画を見て、先日、行ってきました。
なんと言っても、驚く程に肉が柔らかい。
決してオーバーじゃなく木綿豆腐よりも柔らかい感想
ナムルや小鉢も美味く、ほとんどの、ドリンクが無料でした。
お肉柔らかいですよね。
参考にして頂きありがとうございます😊
@@t-boxjapan3245
返信ありがとうございます。
良いお店を教えて頂きました。
値段的に頻繁には行けない所が痛いです。今後も、色々紹介してください。
Literally just ripping it with forks lol
C’est bon ça !! 👍🤞🇫🇷
I wonder if the logic to “ripping “ the steak to jagged pieces with a fork rather than cutting it into neat pieces with a knife might be: when you rip the steak, numerous small, uneven fragments stick out, and then are burned more severely than the rest, but adding a crunchy, crisp texture to the juicy larger piece, plus a touch of flame flavor, and the whole combination creates a more delicious bite? This is the theory espoused by famous chef Adam Perry Lang in his book “Charred and Scruffed.”
肉の切り分け方が斬新
いやぁ🎉
素晴らしい😂
堪能しました😅
ロースター風で、
炭火焼❤
本気ヤバいッ😮
ヘレ肉の提供し方、
素晴らしい🎉🎉🎉
ただ、冷麺、麺太いッすね、
I'm sorry for your loss. The chateaubriand was destroyed. 😬
No thax ❤
🙏🏼🌹
First time I've seen forks used to literally break down the meat. Either that server must have very strong hands or the meat is very tender. Also, I wonder how hot it gets working so close to live coals? What was the yellowish fat he used to rub down the grill, lard? I can't imagine butter lasting so long, albeit on the cold side of the grill. I know in France rib steak or tenderloin cuts are often served with beurre maitre d'hotel, but with the beef as fatty as it is I can see why our presenter did not try to use it on the steak.
せっかくの綺麗なお肉が...
切り方もうちょいなんとかならんかったのか...?
昔見たミニまな板に乗せて切ってそのまま提供スタイルがベストやったわ
フォークで切れるくらい柔らかいのをアピールは良いと思いますがなんか見た目汚いかなと😅
激しく同意