American Ranch

Chapter 129 Revealing one's hand 【Please recommend, collect】

Others mentally judge the taste of the beef.

Dodgson looked thoughtfully at Chen Mo, then at Bright, and said with a smile, "Very good beef, comparable to American Wagyu, should have a very broad market, at least I like it very much."

American Wagyu is a hybrid of RB Wagyu and the preferred river valley Angus cattle in the United States. It is called extremely black Wagyu in the United States.

"Thank you." Brett smiled and toasted Dodgson.

Next came the main course, the char-grilled tomahawk steak.This time I specially ordered it to be more refined, because the smell of mutton is slightly heavier than ordinary beef, and I specially added two cloves of garlic to roast it together...

The tomahawk steak has enough fat, no butter is used, it is grilled directly on the charcoal, it is about medium rare, and it has a strong aroma of bone and meat.

Seasoned with sea salt and black pepper.There is fried broccoli on the plate, which is extremely simple.

Seeing this, Dodgson fully understood Chen Mo's intentions, took a knife and fork to taste a piece carefully, and drank a glass of red wine.Close your eyes and enjoy it...

Generally speaking, the most classic parts of beef are sirloin, filet, and eye meat, followed by short ribs...

Strangely, the best part of Brett beef, which is used for western food, is the tomahawk steak and the ribeye with ribs.

It is very rare to be able to roast the aroma of beef bones simply.

Five-ripe steaks have delicate meat texture, and the most classic is the bone flavor, which is the most difficult part of grilling tomahawk steak.

Bone flavor is the soul of Tomahawk steak, but it can't be baked in many cases... If it is baked for too long, the meat will be old and the taste will not be good.Pursue the texture but can't taste the bone flavor... Tomahawk steak without bone flavor is just a style thing without soul.

This tomahawk steak not only conquered Dougson, several other chefs also gave thumbs up.

Americans like to eat meat. Tomahawk steak is fat but not greasy, especially with the smell of bones, and the meat is more chewy. Take a bite of meat and drink a little wine...there is a touch of garlic combined with the smell of beef. However, it can't cover the taste of beef. It is very good when it combines the fragrance of beef bones.

Chen Mo, who only eats seven-ripe steak, also started to eat it.

Fortunately, two bottles of red wine were opened in advance, eating meat and drinking, so that the taste is enough.

Vegetable salad is served with the beef. Eat a bite of meat, drink some wine, and eat some vegetables... After the main meal, some Chinese desserts are served.

"It's great, I haven't eaten such great beef for a long time." Dawgson praised without hesitation, and pulled Brett aside to ask about the situation of Brett's cattle, ready to study it.

Dodgson is a genius.

Before coming here, he already knew some things about the River Valley Ranch, and he also knew that the River Valley Ranch paid a lot of money to buy the Brett cattle breed.At first, Dodgson had no interest in Bright cattle, but the taste of Tomahawk steak made him have a very big change in Bright cattle.

Beef has a strong smell, which has both advantages and disadvantages.There are also some people who like to eat steaks with a strong smell of beef cattle... The smell of mutton is not fishy, ​​but beef.

The meat of Wright beef is tender and tender.The taste has a back-to-basics feeling, just like... the taste of a bite of beef that I ate in my memory.

The smell of beef is beef, or beef flavor, which is stronger than wagyu and Angus beef.

When the beef taste is heated, it intertwines with the fat to produce a mellow taste, and the aroma is very strong.

What's more special is the tomahawk steak that I ate just now. It was only medium rare, but it was grilled with a strong aroma of beef bones, which is so rare.

Tomahawk steak needs beef flavor.The best Tomahawk steak is by no means RB Wagyu, but Angus cattle raised with grain in Australia, New Zealand, and the United States.

The best taste is that the bone is roasted, and the meat is not too old.

When tasting Tomahawk steak, you usually eat meat with big mouthfuls. It is required to be fat but not greasy, with a bone flavor and juicy meat... The bone flavor is mixed with a strong beef aroma, and the bursting taste is really indescribable.Dodgson can cook a tomahawk steak like this from River Valley beef, but finding one that fits the bill is hard.

River valley Angus cattle have heavy muscle fibers, and the fat is not enough, and it is not uniform enough.Wagyu, the oil is enough, but the beef flavor is not strong enough.

For Western food, the most valuable part of Brett cattle should be the Tomahawk steak.

The aroma of beef bone oil mixed with the strong aroma of beef creates a perfect, original taste that seems to be the way beef should be.

As for other cuts, like the grilled steak just tasted, it is not bad, but without the combination of the aroma of beef bone oil, making medium-rare or medium-rare steaks, the beef taste is too strong.

Brett and Dodgson hooked up and chatted for a while, the two went into the kitchen, and Brett took out a piece of frost-free fresh-keeping Tomahawk steak...

"Mackenzie, come and have a look."

Chen Mo and the others were sitting in the dining room chatting, and when they heard Dougson shouting, they all turned their heads and looked over: "I seem to have found a gold mine."

McKenzie is the chef of the Michelin three-star restaurant owned by Waylon Company. He got up and walked over, and said with a smile, "Aren't you full yet?"

"You're an idiot, don't you think this tomahawk steak is very special?"

McKenzie shrugged and said sincerely: "It's a very good steak, and the chef is also very good."

Some things cannot be made with good cooking skills. Mackenzie is a Michelin three-star chef, but he can't make medium-rare tomahawk steak with natural bone flavor, and he has only eaten it in Dawgson's restaurant.

"Really, how did you get a Michelin three-star chef." Dodgson said speechlessly.

Chen Mo got up and took a look. Dodgson put on the chef's apron and was ready to start.

Bai Xiaoou winked at Chen Mo... Chen Mo understood, and walked out... Bai Xiaoou came over afterward, whispered something in Chen Mo's ear... and then led a group of idlers to the recreation room.

"Master Jing, I heard that you are proficient in eight traditional cuisines. I wonder if you can cook Dengying beef. I want to learn to make some snacks." Chen Mo looked at Jing Chenghong who stayed behind, smiled and said.

"Of course, Dazhou Dengying Beef is a must. The most difficult thing is the piece of meat."

Bai Xiaoou confessed in a low voice, Jing Chenghong also knew Chen Mo's intention, and wanted him to show his hand in front of Dodgson.

Chinese food and Western food are two completely different systems.

The Chinese look down on Western food, thinking it is a barbarian culture, after all, it is Greater China, with a history of 5000 years at every turn.Westerners don't envy China's long history. They treat Chinese food as if we treat Western food, or even worse...

The eating culture of the Chinese is extensive and profound. Except for airplanes, you can’t eat anything in the sky, and you can’t eat anything underwater except for submarines.Chinese people are willing to try, not taboo.And Americans, at least a small part of them, shy away from things they are not familiar with.After all, America is descended from Britain...

It is said that the Germans are rigid, and so are the British.For example, the British guy who first landed in the Americas... At that time, food was scarce, but faced with mountains full of live chickens and seas full of lobsters... At that time, there were so many lobsters on the east coast of North America, so many that there were occasional huge waves, and the lobsters would be washed away. They were piled two feet high on the bank, but no one dared to catch them and eat them.

Some people even almost starved to death...

Even now, some traditional Americans (British descendants) are still like this, with a proud personality and extreme rejection of foreign things and cultures.

The audience for Chinese food in the United States is mainly Chinese, Asian, and young and middle-aged people who are willing to accept new things.It's hard to see old people in Chinese restaurants in the US...Chinese food is not for everyone.Jing Chenghong knew this, and knew that the road ahead would not be easy, so he put away his domestic pride, looked at Chen Mo and nodded solemnly...

　Ask for recommendations, favorites

　　


(End of this chapter)