Chapter One Hundred and Thirty First: Show Your Hands
Others mentally commented on the taste of the beef.
Dougson looked at Chen Mo thoughtfully, then looked at Bright, and said with a smile: "It's very good beef, comparable to American Wagyu. There should be a very broad market, at least I like it very much."
American Wagyu is a breed of cattle that is a cross between RB Wagyu cattle and America's preferred River Valley Angus cattle. It is called Black Wagyu in the United States.
"Thank you." Brett smiled and gave Dodson a toast.
The next dish was the main course, charcoal-grilled tomahawk steak. This time, I specially ordered it to be cooked more delicately. Because the smell of mutton is slightly stronger than that of ordinary beef, I specially added two cloves of garlic and grilled it together...
The tomahawk steak has enough fat and no butter is used. It is grilled directly over charcoal and is about medium rare, giving it a rich flavor of bone and meat.
The seasonings are just sea salt and black pepper. There is fried broccoli on the plate, which is extremely simple.
When Dougson saw this, he completely understood Chen Mo's intention. He picked up a knife and fork and tasted a piece carefully, then drank a glass of red wine. He closed his eyes with a look of enjoyment...
Generally speaking, the most classic parts of beef are sirloin and filet, and the eye part, followed by short ribs...
It's strange that the most delicious part of Bright Beef, used in Western food, is the tomahawk steak and the rib eye with ribs.
It is very rare to roast beef bones in a simple way.
The meat of medium-rare steak is also relatively delicate, and the most classic thing is the bone flavor. This is the most difficult part of grilling tomahawk steak.
The bone flavor is the soul of Tomahawk Steak, but many times it cannot be grilled... If you bake it for too long, the meat will be old and the taste will not be good. You pursue the taste but cannot taste the bone flavor... Tomahawk without bone flavor
Steak is just a style thing and has no soul.
This tomahawk steak not only conquered Dougson, but several other chefs also gave it a thumbs up.
Americans like to eat big mouthfuls of meat. Tomahawk steak is fat but not greasy, especially with the flavor of bones. The meat is also chewy. Take a bite of meat and drink a sip of wine... There is a light garlic aroma combined with the flavor of beef.
However, it didn't cover up the flavor of the beef. It was blended with the aroma of the beef bones, which was particularly good.
Chen Mo, who only ate medium-rare steaks, also started to devour it.
Fortunately, I opened two bottles of red wine in advance, eating meat and drinking wine, so that I can enjoy the taste.
The beef is paired with a vegetable salad. Eat a bite of meat, a sip of wine, and some vegetables... After the meal, some Chinese desserts are served.
"It's great, I haven't eaten such great beef in a long time." Dougson praised without hesitation, and took Bright aside to ask about the condition of Bright's cattle, preparing to do some research.
Dodgson is a genius.
Before coming, he had already learned about some of the conditions of River Valley Ranch, and even knew that River Valley Ranch spent a lot of money to buy back the Brett cattle breed. At first, Dougson had no interest in Bright cattle, but the taste of Tomahawk steak made him interested in Brett cattle.
Wright Cow has undergone a very big change.
Beef has a strong mutton smell, which has both advantages and disadvantages. Some people like to eat steaks that have a strong beef taste... The mutton smell is not fishy, it is the taste of beef.
The meat of Wright beef is tender and tender. The taste is like returning to nature, just like...the taste of beef in my memory.
Beef flavor is beef flavor, or beef flavor, which is stronger than beef such as Wagyu and Angus beef.
When this beef flavor is heated, it mixes with the fat to create a mellow texture, and the aroma is very strong.
What's even more special is the tomahawk steak I just ate. It was only medium rare, but it had a rich flavor of beef bones. This is so rare.
Tomahawk steak needs beef flavor. The best tomahawk steak is definitely not RB Wagyu beef, but Angus beef raised on grain in Australia, New Zealand, and the United States.
The best flavor is that the meat is roasted and the meat is not too old.
When tasting tomahawk steak, you usually eat a big mouthful of meat, which requires fat but not greasy, bone flavor, and juiciness in the meat... The bone flavor is mixed with the strong beef aroma, and the taste is really indescribable. Dougson can use it
Valley Beef grills tomahawk steaks like this, but it’s too difficult to find tomahawk steaks that meet the requirements.
Valley Angus beef has heavier muscle fiber, and the fat is not enough and not even enough. Wagyu beef has enough fat, but the beef flavor is not strong enough.
Used in Western food, the most valuable part of Bright beef is probably the Tomahawk steak.
The aroma of beef bone oil mixes with the strong aroma of beef, forming a perfect, original, and seemingly instinctive taste that beef should be like.
As for other parts, like the teppanyaki steak I just tasted, it was pretty good, but without the aroma of beef bone oil, making the steak medium-rare or medium-rare would have too strong a beef flavor.
Brett and Dougson chatted for a while, then the two went into the kitchen, and Brett took out a piece of frost-free tomahawk steak...
"McKenzie, come and take a look."
Chen Mo and the others were sitting in the restaurant chatting. When they heard Dodgson shouting, they all turned their heads and looked over: "I seem to have discovered a gold mine."
Mackenzie is the chef of the Michelin three-star restaurant owned by Waylon Company. He stood up and walked over, smiling and saying: "Aren't you full yet?"
"You are such 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 without good cooking skills. McKenzie is a Michelin three-star chef, but he cannot make a medium-rare tomahawk steak with natural bone flavor. He has only eaten it at Dougson's restaurant.
"Really, how did you manage to become a three-star Michelin chef?" Dougson said speechlessly.
Chen Mo stood up and took a look. Dougson put on the chef's apron and was ready to take action.
Bai Xiaoou winked at Chen Mo... Chen Mo understood and walked out... Bai Xiaoou then came over, said a few words in Chen Mo's ear... and then led a group of idle staff to the entertainment room.
"Hello, Master Jing. I heard that you are proficient in the eight traditional cuisines. I wonder if you can make 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-have. The most difficult thing is to slice the 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 Dougson.
Chinese food and Western food are two completely different systems.
Chinese people look down on Western food, thinking it is barbaric culture. After all, this is Greater China, with a history of more than five thousand years. Westerners do not envy China's long history. They treat Chinese food just as we treat Western food, or even worse...
The Chinese food culture is extensive and profound. You can't eat anything that flies in the sky except airplanes, and you can't eat anything underwater except submarines. Chinese people are willing to try and have no taboos. But Americans, at least a small part of them, are not familiar with them.
All things are kept at arm's length. After all, Americans are descendants of the British...
It is said that the Germans are rigid, and so are the British. For example, the British who first landed in America... were short of food, and faced mountains full of live chickens and seas full of lobsters... At that time, there were a lot of lobsters on the east coast of North America.
There are so many that occasionally there are huge waves, and lobsters will be washed up on the shore and piled up to two feet high, but no one dares to catch them and eat them.
Some people even almost starved to death...
Even now, some traditional Americans (of British descent) are still like this, with arrogant personalities and extreme rejection of foreign things and culture.
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. In Chinese restaurants in the United States, it is difficult to see old people...Chinese food is not popular with everyone. Jing Chenghong knows this
, also knowing that the road ahead would not be easy, he had already put away his pride in the country, looked at Chen Mo and nodded cautiously...