Otherworld Starts With All Cooking Skills

Chapter 472: It’s Red Fruit, I Added Red Fruit

The preparation of cauliflower puree is very simple.

Cut an onion and a few cloves of garlic into the pan and fry until soft. When the flavor is rich and the onion is almost transparent, add the cauliflower.

Then increase the firepower and pour the milk that has half submerged the cauliflower.

Throw two more thyme leftovers and cook together to add some vanilla flavor to the cauliflower puree.

When the thyme is boiled dry, open the lid and smell the fragrant vanilla flavor mixed with the thick milk flavor and vegetable flavor, which means that the cauliflower is almost cooked.

After that, it is ground into mud.

Because the cauliflower has been boiled until it is soft and rotten, this step is much more convenient than when making the herb sauce.

The ground cauliflower puree has a very delicate texture, like whipped cream, and it is still steaming.

There is a strong milky aroma in the heat.

The cauliflower itself is sweet, and the fried onions and garlic add a different taste and flavor to the cauliflower puree, which smells very good!

After making the cauliflower puree, Veretta went to the kitchen.

Her herb roasted lamb chops are almost finished.

It has been roasted in the oven for more than 20 minutes. According to experience, the meat in the center of the lamb chops is estimated to be half-ripe.

The whole piece of lamb chops is wrapped in a thick layer of vanilla sauce, which has formed a crispy crust. At this time, lightly touch with a fork and you will find that the lamb under the vanilla crispy shell is still very tender.

The freshly baked lamb chops were brought from the kitchen to the stadium.

The smell of roasted meat and herbs permeated the audience, and immediately caught the noses of all the audience and judges.

The people who were optimistic about her off the court talked about–

“This steak is green? But that kind of crisp green that can evoke appetite. It tastes delicious, what sauce is it brushed with?”

“Vanilla sauce. Didn’t you see that Veretta took a long time to chop vanilla?”

“I just got here, where do I know where to go?”

“…”

“This lamb chop will be great just by looking and smelling! It must be as delicious as that roasted meat. Veretta Big sis, the queen of Komodova’s culinary arts forever! ”

“It is highly recommended to add this herb roasted lamb chop to the permanent menu of [Bright Stars]! I really want to try it too!”

“…”

Veretta was not affected by the emotions of the audience, and calmly placed the grilled lamb chops on the cooking table.

There is no rush to cut.

In the common sense of barbecue chefs, it takes a while to “wake up” for the big meat just out of the oven.

During this small standing process, the gravy inside will flow spontaneously and spread out more evenly, and the taste of mutton will be better.

By the way, the moisture in the shell can evaporate with the heat, making it more crispy.

After waking up, cut according to the gap between the ribs of the sheep.

The outer layer of the cut lamb chops is wrapped in a scorched green vanilla crispy shell, and the cross section reveals a large piece of tender lamb that is roasted to medium ripeness.

A piece of lamb chop on a plate.

Squeeze a large and three small lumps of cauliflower puree on the side.

In this way, a roasted lamb chops with herbs and cauliflower puree is finished.

However, considering that this kind of platting still looks a bit monotonous, Veretta puts a tip of basil on each tuft of cauliflower to decorate it.

The crispy shell, the tender lamb, the white and delicate cauliflower puree, the emerald green basil leaves.

In this way, the visual sense is ascension a lot.

If it is sold in some dark-hearted restaurants, the difference between before and after the plate is estimated to directly double the price of the entire dish.

Because the dishes on his side had been completed, Veretta turned his attention to Dorn, who was next door, and the other side seemed to be doing the finishing work of the barbecue.

The cooking time of the two people seemed to be almost the same, and it was a good time to give the notary a comparison while it was hot.

In fact, during the process of making lamb chops with herbs, Veretta took the time to sneak a glance at Dorn.

It’s normal to observe the opponent by light spotting time during the game.

Without being distracted by her own cooking, Miss, the black-skinned chef, roughly saw the steps of Donne’s roasting.

First, he marinated the lamb chops.

And in the process of pickling, a very interesting condiment, red fruit is used.

A fruit with more sourness than sweetness.

As for why the other party uses this in the marinating process, Veretta’s barbecue experience can be understood on the spot.

In the process of roasting lamb, if a bit of sourness can be added, the lamb can be made firmer. But this sourness shouldn’t be too heavy.

For example, Veretta’s own method of brushing mustard sauce to add sourness is very traditional and very effective.

In this step, Dorn took a unique approach. He used fruit acid and smeared and marinated the mutton with small red fruit.

Veretta commented on this: “Very interesting, I am a bit stunned by this man.”

Secondly, Dorn smoked the lamb before grilling the lamb chops.

He performed the smoking process directly in the [Bright Stars] competition area, and his behavior was too blatant. At that time, he attracted the attention of everyone including Veretta.

It’s hard not to pay attention.

But what is strange is that I don’t know what kind of fire temperature control method the man used. During the whole smoking process, the smoke did not diffuse out of the cooking area where he was located, and even the choking smoke was not smelled at the scene.

Only a good smell of burning wood can be smelled.

I don’t know what kind of wood he burned.

In short, through these sneaky glances, Veretta can be 100% sure that the black-haired man next door who is a bit annoying but holds high-quality ingredients is definitely an excellent chef with a high level of skill.

This is evident in his culinary techniques that he has demonstrated since he started cooking.

Veretta was not surprised by this.

This man dared to be so unscrupulous and clamored to compete with himself in cooking, there must be two brushes.

However, he finally made a wrong move!

Blame him for being so self-confident, he has to compete in Realm, the barbecue he inherited from his ancestors.

If it’s better than barbecue, Big sis, I haven’t lost anyone yet!

Also, I have to thank the other party for the amazing mutton with superb quality.

Because the ingredients used are so good, Veretta feels that today’s roasted lamb chops with herbs is absolutely extraordinary.

Seeing Dorn, who was slowly starting to install the next door, Veretta raised the corner of her plump red lips with confidence.

I am determined to win today!

Compared with the two participating chefs, the audience and judges on site may not be so calm.

After seeing Veretta making lamb chops but not serving them immediately, as well as Don’s sluggish platting movements, the former A-level adventurer Aris spoke first:

“Two people, if the roast lamb is ready, please serve it. Well, I definitely don’t want to eat it because I smell it, but I am eager to give you a fair evaluation.”

“Hold on.”

“Come!”