Transmigration: The Little Chef Calls The Shots-Chapter 1571 - 359, Red Wine Braised Beef (first update)

Due to limited space at the competition stage, each tavern was only allowed two assistants in addition to the head chef participating in the competition.

The participant from Drunken Immortal Tower was an elderly man over fifty, surnamed Niu, known as Master Niu, who was said to be Zhuang Kangping’s apprentice.

The one representing Drunken Immortal Tower in the competition must be the head chef of the tavern, and this Master Niu truly lived up to his name, exuding an impressive aura! ƒгeewёbnovel.com

Upon seeing Master Niu enter the stage, Zhuang Kangping smiled with gratification, his eyes narrowed to slits, the crow’s feet at the corners so deep they could trap flies.

Over at Dong Tian, Lin Yuan personally took to the stage. Although Dong Tian had many chefs with exquisite culinary skills, none had quite the same spirit as Lin Yuan.

Moreover, since two of the judges had already been captivated by her cooking, it was far more fitting for her to compete than anyone else.

Today, she was accompanied by Sun Qian and Gao Xuan, one skilled in cooking, the other in knife work; both capable of offering substantial help to Lin Yuan.

They did not know what dish Drunken Immortal Tower was preparing, but the dish from Dong Tian was certainly something everyone had never seen before.

For the first meat dish, Lin Yuan originally planned to make red wine steak because the beef she selected was very chewy, and it was the best cut from the cattle. Secondly, with the unique red wine brewed by Liu Limin, it would surely add a fresh flavor to the dish.

However, red wine steak had its limitations.

Steak is generally eaten medium rare, which is the tenderest, juiciest, and most flavorful cooking degree. But for these ancient folks who preferred their food well-done, a steak still showing traces of blood was obviously unacceptable.

If making it medium rare was not an option, then it would have to be medium well or well done. As long as the beef was preprocessed properly, even if the meat turned somewhat tougher at that doneness, it would still be acceptable for most people.

But all the calculations failed to account for the unexpected appearance of Zhuang Kangping today.

Though Zhuang Kangping still had good teeth, he was, after all, ninety years old, so who knew if his teeth were still functional?

If he happened to break a tooth biting into her steak, it would be an embarrassing spectacle!

After shaking her head firmly in her mind, Lin Yuan resolutely dismissed the idea of red wine steak and instead decided to make red wine beef stew.

Compared to red wine steak, the stewed beef with red wine would be much softer. Not only could it retain the fragrance of red wine, but also the tenderness of the beef, enhanced by a variety of fresh vegetables, it would certainly add appeal to the dish.

While instructing Sun Qian and Gao Xuan to wash and chop vegetables, Lin Yuan’s lips curved slightly with a touch of luck.

The truth was, her suggestion to extend the competition time to two and a half hours was self-serving because the red wine beef stew needed at least one and a half hours to soften the beef to the desired extent.

However, according to the previous rules, a dish only had two hours to prepare, and even with her exceptional abilities, it was impossible to cook the beef perfectly within that time frame.

Fortunately, by using the elderly Mr. Zhuang Kangping as leverage, Yan Xiangkai agreed without giving it much thought.

Additionally, this incident showed that Yan Xiangkai was indeed a fairly straightforward businessman who didn’t engage in too much scheming. If it were someone else faced with this situation, regardless of who you needed to accommodate, they would simply refuse, and then what could you do?

Preparing red wine beef stew may sound easy but is actually quite complex, starting with the beef preparation.

Previously, to create the most delicious steak, Lin Yuan chose tender meat from the shoulder to the ribs of the cattle and had also pre-marinated it with salt and pepper.

Even though she was no longer making steak, this marinated beef could be cut into chunks for stewing.

Lin Yuan first retrieved the marinated beef from a small basin, then used the back of the knife to vigorously pound on the two pieces of meat, which helped to relax the tough sinews.

After tenderizing, she cut the meat into bite-sized chunks and set them aside to rest for a while.

Taking advantage of this moment, Lin Yuan began to set up her pot.

Not only was her cutlery custom-made, but all Lin Yuan’s pots were also specially tailored.

The onlookers saw her bring out a deep, round pot and place it on the stove, immediately becoming captivated by its unusual shape and speculating about its peculiar design.

Upon seeing this pot, a certain unattractive girl from River View Tower instantly lit up with excitement.

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