Chapter 2679: Islov roasting method

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The mutton strips looked wet and soft, but not a single drop of soup flowed onto the plate. The White plate, against the red and l.u.s.trous mutton strips, made people particularly appetizing.

It was unknown what the realistic-looking gra.s.s was carved out of, but every single one of them was clearly defined, as if they would rise and fall with a gust of wind. There was even the fragrance of gra.s.s.

Head chef tiels mutton today is really surprising.

Badhan carefully looked at the dishes from top to bottom, but he didnt find anything special. The mutton smelled very good and looked very appetizing. Even the shape was very realistic, but it could not hide the fact that it was very ordinary.

On the other hand, Mohamed looked at the mutton again and again with a serious expression, then he frowned and asked,Head chef tilk, did you use islovs method to roast this?

His tone was full of disbelief, but he felt that he couldnt have seen it wrong. As a chef who had studied islofs cooking method for his whole life, morhande shouldnt have seen it wrong. That was why he felt that it was unbelievable.

What? Islofs roasting method, did you see it wrong? Badhan raised his voice.

Even Sanada was shocked, as if something unbelievable had happened.

Yuan Zhou was also stupefied when he heard Badhans exclamation. To be honest, he had just seen the islov roasting method when he was reading a book this morning. It was a book that Charles had bought for him at his request.

The book he read did not elaborate on it, but it described the lost cooking method that was invented by islof, the G.o.d of barbecue, in an extremely exaggerated way.

According to the book, the islof roasting method could directly roast the ingredients for more than six hours without any loss while maintaining the original taste of the ingredients, which meant that not even a drop of juice would fall off. This was simply an impossible situation. In any case, Yuan Zhou just read it as an anecdote. Of course, it was also because the book was originally about the legend of the Turkey cooking world.

Plus, he didnt have enough time, so he didnt study it carefully. He had originally planned to take a closer look after he came down. He didnt expect that he would actually encounter it in reality. It was quite a coincidence.

Not to mention other things, just by locking the gravy, maintaining the texture, and being inversely proportional to the roasting time, we can see that the islof roasting method is indeed unique. Yuan Zhou said.

His culinary skills were naturally not weak. Dissecting a cow with a knife was undoubtedly the best work. If he wanted to roast the whole cow well, Yuan Zhous roasting skills were naturally also top-notch. The path he was taking at the moment seemed to be on the opposite end of islofs method.

Therefore, Yuan Zhou planned to study it carefully. Regardless of whether it was a black cat or a white cat, as long as it could catch mice, it was a good cat. Since the roasting method could be spread, it was naturally worth learning.

It is indeed something that I have spent ten years researching and developing based on ancient books. Today is the first time I have presented it in its complete form. I would like to invite the three judges to try it. Tiel said calmly and confidently.

Although it was said to be the first time, it was obvious from tiels expression that this was definitely his most satisfied work. Of course, as a chef, it was not rare to spend ten years studying the cooking method of a lost dish, but no one cared about it.

If Guo penghao were to know that he could make a face of those present, he would say that they were totally ignorant. One should know that when Yuan Zhou restored a lost dish, he would feel embarra.s.sed even if it took him a week. He would feel that it was too long. Ten years was still the norm and the scope was too small.

Of course, it was impossible for the people present to think in sync with Guo penghao. Therefore, even though they heard that it took ten years to develop it, they still found it unbelievable.

Especially for Mohamed, he had studied this method for his whole life and still could not figure it out. Although he was Spanish and the islov roasting method was first popular in Turkey, it did not prevent him from feeling a little frustrated.

Probably after the baptism of Yuan Zhous gorgeous feast, the bearing capacity of the few people rose sharply. In just a short while, they recovered and began to taste the dishes of tiel.

Mohamed was the first to put the Lamb into his mouth. Anyone who had eaten roast lamb knew that if it was well roasted, it was usually crispy on the outside and tender on the inside. The skin would be more crispy and tough after roasting, and it would be very strong to bite.

However, when tiek put the roast mutton into his mouth, his first reaction was that it was very tender. He bit it open without any effort, and the juice inside began to rush out, as if it would be left behind if he was slow.

Moreover, most of the mutton would inevitably have some of its original stinky smell. The added flavor indicated that it was indeed mutton, almost a characteristic of mutton.

However, it was different for tiel s. Not only did it not have a fishy smell, but it also had a perfect and tender texture. It was soft and smooth, not like it was roasted or stewed. It was indeed a texture that completely overturned the past.

Thats right. Its indeed like what was described in the ancient books. Its like being roasted but not roasted. Its fresh, tender, and juicy, suitable for the appet.i.te of any age group. Soundless said.

The ancient book he was talking about was naturally not the novel version of cooking books that Yuan Zhou had read, but the words and phrases about the roasting method of islof that had been pa.s.sed down from generation to generation. However, because it was very missing, apart from the description of the taste that was relatively clear, the cooking method and the ingredients were especially unclear. This was the difficulty of restoration. Otherwise, it would be impossible for him to not succeed even after decades of research with his strength.

No matter how much Mohamed took care of himself, it was already a good thing that he didnt lose all his teeth at the age of 80. There was no way he could have any more functions, so most of his meals were soft and tender. He hadnt eaten roasted meat in a long time, but this lamb was easy to eat.

As long as one wanted to take a bite, there was no problem at all. In fact, that was the case. The islof barbeque method had such magic.

Its very delicious. The taste of the roast mutton is brought to the extreme. Its a very good dish. Sanada also thought it was delicious.

Your roast mutton looks simple, but its actually not. Especially the marinating technique, its very unique and complicated. The sauce is also quite good. Its very ingenious.

Badhan took a lamb stick, dipped it in sauce, and took a bite of the Lamb. He looked very relaxed. He didnt look like he was judging the food, but more like he was sitting in the wilderness for a picnic, relaxed and peaceful.

Although they were talking, their eating speed was definitely not slow. It seemed that there was nothing extra for each of them to share the six fish, but in fact, they were all thinking that as long as they were fast enough, they might be able to eat the others fish.

The experience that he had concluded when he ate Yuan Zhous dishes before didnt feel out of place when he applied it to tiels dishes.

The fast-eating natural dishes took less time to finish. Although they didnt feel too greasy after eating the mutton, the gra.s.s still neutralized the meat very well. Therefore, even the side dishes were finished, leaving only a bare plate pitifully placed there.