Otherworld Starts With All Cooking Skills

Chapter 471 Herb Lamb Chops with Cauliflower Puree

The two chefs have just entered the cooking state.

The notaries on the referee’s seat were chatting with each other.

“If we knew that the cooking competition would attract so many people, we should collect tickets at the door, and it would definitely make a lot of money. Thinking about it this way, it seems to be really interesting. If I could commercialize this kind of competition if……”

The first to speak was Ms. Nelson, the president of the local businessmen’s association.

The words spoken are in line with her status.

“No matter what you see, I want to make a sum of money from it. If you want me to say, you have been like this, and sooner or later you will be hanged.” The former A-level adventurer Mr. Aris answered.

He has a very good relationship with Ms. Nelson, and they can be regarded as long-term friends.

“Tsk, shut up. Adventurers who retire early with an arrow in the knee, what do you know?” Nelson replied.

In the end, it was Mr. Williams who came out to make a round and changed the subject:

“Uh… if I want to say, this kind of unique cooking skills is really interesting. Exposing the cooking venue to the audience and our notaries, and even adding some ornamental to the cooking process. . I think it’s worth recording and sending it to the journal.”

However, his persuasion did not play a significant role…

Aris and Nelson are still you and I say, you come and I am happy.

Grando, the chef of the [Twilight] restaurant with a fat body beside him, just shook his head with a bitter smile and sighed.

The notary is talking hotly, and the chefs in the two cooking areas are also busy.

Veretta reluctantly first admired the perfect quality lamb chop for a while, only to hold it up, and begin to deal with it with an almost religious expression.

Dorn on the side had a sneak peek at the chef Miss on the opposite side.

To be honest, Dorn was very satisfied with Veretta’s reaction to the present after seeing the black goat meat.

A chef who can easily distinguish the quality of ingredients and fully cherish the best ingredients will never go bad there.

So, Miss, the black-skinned chef, is really good.

It is indeed the first choice for me to dig a wall.

We sincerely invite you to join us!

…

Veretta continued to operate.

Born in a barbecue family, she is very good at roasting meat.

That Daoen ate the good popping meat barbecue, but it is not her full strength.

First remove the fascia between the ribs of the lamb ribs, so that one section of the ribs is completely exposed.

This is a common method used by the upper class to deal with animal steaks in the area of ​​the Dona Empire.

One is to look good, and the other is to cut along the ribs afterwards.

Wipe clean the blood on the lamb chops and turn them over.

It can be seen that there is a light layer of fat on the outer part of the lamb chops.

Veretta chose to leave this part of the fat oil intact.

Because this layer of fat is the main source of lamb chops flavor, and the fat distribution of black goat meat can be called the golden ratio. The fat near the thick end of the rib is thin, and the part near the tail with less meat is relatively thick.

In this way, during the roasting process, the parts with less meat are protected by a layer of fat, which is not easy to dry and burn.

Thanks to the monster black goat!

It really grows into a good roasted look by itself!

Veretta sprinkled a layer of salt on both sides of the lamb chops, then sprinkled a little black pepper, and then let it sit for a while, in order to allow the salt and saltiness to fully penetrate the texture of the lamb.

After that, she began to prepare another important ingredient.

In the cooking competition tonight, the lamb chop was a well-deserved C-place, and Veretta also found a delicious pairing coffee for it——

Vanilla sauce.

In Veretta’s cooking experience, lamb and herbs are a good pair, and all kinds of herbs can be matched.

And her dish tonight is roasted lamb chops with herbs.

Prepared rosemary, thyme, basil, parsley, mint.

These herbs were just picked in the morning, and they were still fresh when they were delivered to the kitchen. They were preserved properly and are still fresh.

Pick the greenest leaves from the vanilla, chop and mix.

In Veretta’s cooking experience, there is no fixed ratio for the production of vanilla sauce. Which one puts more and which puts less depends on personal preference.

But this process is also delicate.

For example, basil and mint can be added a little more because they have a fresher taste.

Thyme has a long and rich flavor, so you don’t need to add too much, just take out two and add the small leaves on top.

There is also rosemary. The amount of this kind of vanilla should be restrained, because its taste is a little bit aggressive and aggressive, and it is easy to overwhelm you.

Chop a few cloves of garlic and add a shallot. They are mixed in, and then a strong sweet aroma will be added to the lamb.

Add a few green nuts to add a nutty flavor to the sauce.

Add some dry cheese to provide some salty taste similar to seafood.

Pour in the bread crumbs.

Because most of the sauce is vanilla, the moisture content is very high. It is not easy to form a crispy crust when it is applied to the lamb to roast. At this time, dry breadcrumbs are needed to balance the thin consistency of the vanilla sauce.

All the sauce necessities were ready, Veretta poured in a little olive oil.

After that, grind and mix thoroughly.

This process is a bit cumbersome.

If she can have a [Ruyi Scepter] that becomes a blender, it will save a lot of effort.

It’s a pity that she didn’t.

The consistency of the ground and mixed vanilla puree is about the same as the ice cream on the sundae, and all the crushed vanilla powder is well mixed into the sauce.

That’s it.

After the vanilla sauce is adjusted, get the salted lamb chops on the side again.

Spread a layer of mustard sauce on top.

This kind of sauce, which is commonly available in the high-end restaurant of Dona, has a bit of spicy and sour taste, and a slight aroma of wine, which can well neutralize the greasy feeling of meat.

Therefore, it is often used for barbecue.

And Veretta has another intention to brush this sauce, acting as a binder.

The thick mustard sauce can very well bond the lamb chops and the freshly prepared vanilla sauce, which is more conducive to grilling a crunchy crust.

The lamb chops smeared with yellow sauce, the whole piece of yellow with appetite is under the pink flesh color, and the preliminary appearance looks very good.

Spread the vanilla paste thickly with a spatula.

Put the lamb chops with the sauce on the baking tray, and then Veretta brought it into the kitchen.

With the productivity of Otherworld, Miracle Land, the ovens are fixed, large and heavy, and it is impossible to move them into the hall.

The baking process still has to be done in the kitchen.

After the lamb chops are in the oven, all you have to do is wait.

But with so many people watching outside, Veretta didn’t want to just wait in the kitchen.

So she returned to the competition venue, planning to make time to make a small side dish-cauliflower puree.