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32.57% Life As Hikigaya Hachiman / Chapter 184: [184] Burgundy Red Wine-Braised Beef

Capítulo 184: [184] Burgundy Red Wine-Braised Beef

Chapter 184: Burgundy Red Wine-Braised Beef

As Hiroki entered the kitchen, he was greeted by a pristine and well-organized setup, creating an atmosphere free from any hint of greasiness. Mrs. Kasumigaoka, who had been waiting in the background, quickly approached him.

"How did it go? Did you pass the evaluation?" she inquired.

Hiroki shook his head, his disappointment evident. "No, I failed."

Mrs. Kasumigaoka's disappointment was profound, and the assisting chefs shared in her dismay.

"But this young man... Hikigaya-kun has secured another chance for me."

"As long as he can prepare a dish of Beef Bourguignon within an hour, we can pass this star rating evaluation."

Hiroki managed a strained smile, well aware of the seemingly insurmountable task before him.

"How is that possible? If you make this dish from scratch, it would take at least 2 to 3 hours. How can you complete it in just one hour?" one of the chefs exclaimed, appearing disheartened.

"Yeah, it's evidently an impossible task," Mrs. Kasumigaoka conceded, offering solace to her husband.

"Let's forget it this time and reapply next year."

"Mom, Dad, don't worry. If Hachiman says he can do it, then he most certainly can," Utaha reassured, approaching her parents with a smile on her face.

Upon witnessing their daughter's unwavering confidence, both Mr. and Mrs. Kasumigaoka were surprised.

"But doesn't Hikigaya-kun only have a rudimentary understanding of cooking?" Mrs. Kasumigaoka inquired, somewhat perplexed.

"That's just his modesty; don't take it to heart, Mom," Utaha replied, casting a glance at Hachiman, who was now dressed in an apron and a chef's hat.

"This guy's culinary skills far exceed Dad's."

"Oh, is that so..."

Their daughter's words sparked a glimmer of hope in Mr. and Mrs. Kasumigaoka.

Hachiman, now ready, approached Chef Kasumigaoka to make a request.

"Could Chef Kasumigaoka please assist me in preparing the ingredients for the Beef Bourguignon?"

"Ah, of course."

Chef Kasumigaoka sprang into action, swiftly instructing several assisting chefs to gather and prepare the necessary ingredients.

In no time, the chefs had the beef, bacon strips, potatoes, onions, carrots, and other cleaned ingredients ready.

After ensuring his hands were clean, Hachiman nodded as he surveyed the ingredients on the counter. Then, he turned his gaze toward Hisako and Erina on the other side.

"Erina, I'm about to begin."

"Hmph, I'd like to see how you can complete this dish in just one hour."

Erina, as haughty as ever, turned her head and paid him no further attention.

Seeing her reaction, Hachiman found it amusing and shifted his attention to the two large pieces of freshly thawed beef on the counter, which were evidently the main ingredients.

Hachiman examined the beef, assuring himself of its high quality.

He firmly placed one of the large beef pieces onto the cutting board, then skillfully wielded a chef's knife, instinctively channeling his "Kendo" skill module.

In the blink of an eye, the beef on the cutting board was masterfully divided into several uniformly sized pieces, with the removal of any sinews executed with ease.

Head Chef Kasumigaoka and several assisting chefs observed in amazement.

"Isn't this knife work exceptionally extraordinary?" one of them whispered.

"Actually, besides his culinary skills, Hachiman is a proficient Kendo practitioner. He claimed the men's division championship at last year's Kendo Inter-High School Championship and even holds the title of Swordsmaster, a rare achievement in the entire Japanese Kendo Community," Utaha explained, her tone filled with pride.

Women tend to boast about their boyfriends, whether it's about wealth, intelligence, strength, or achievements.

Upon learning of Hachiman's remarkable accomplishments, Mr. and Mrs. Kasumigaoka exchanged glances, their expressions reflecting astonishment. They had no inkling that their daughter's boyfriend possessed such exceptional talents.

The title of Swordsmaster held profound significance, even to those less familiar with Kendo.

It represented the pinnacle of the entire Japanese Kendo community.

Our Swordsmaster had just completed the preparation of the beef and moved on to handle the bacon strips. After deftly removing the skin, he expertly cut them into uniform pieces.

With his Kendo skills nearly perfected, Hachiman's knife work was a mesmerizing spectacle.

He carefully arranged the cut bacon into the pot, then fetched kitchen paper to wrap the beef pieces, diligently squeezing out any excess moisture.

After thawing, beef tends to release a considerable amount of moisture. Retaining moisture in a beef dish is a cardinal sin, as it hinders the proper browning of the beef. Therefore, removing excess moisture is of utmost importance.

With the main ingredient, the beef, prepared, Hachiman moved on to handle the onions, potatoes, carrots, and other supplementary ingredients. Once again, his impressive knife work transformed these ingredients into the desired shapes.

He preheated the oven and took out a skillet. Pouring olive oil into the skillet, he began to fry the bacon strips.

Silently calculating the frying time with precision down to every second, Hachiman retrieved the bacon once it achieved a rich, golden-brown color.

After removing the bacon, the skillet still held the rendered pork fat from frying. Hachiman picked up a piece of beef with tongs and placed it in the skillet to sear.

Sizzling sounds filled the air as he continuously flipped the beef pieces, ensuring each side turned into a beautiful deep brown.

Once the beef chunks were seared, Hachiman added the pre-cut onions and carrot slices to the skillet, stir-frying for about a minute. This gave the vegetables a golden oil sheen on their surfaces.

When all of this was well-prepared, Hachiman placed the seared beef chunks and bacon into a cast-iron Dutch oven, along with the freshly sautéed carrots, onions, and other vegetables. Lastly, he casually added a pinch of salt and pepper.

You know, Asian chefs often season their dishes in a similar manner, with terms like "a bit," "as needed," and specific amounts depending on the chef's estimation.

"Hey, hey, is it really okay to season it so casually?" one of the assisting chefs hesitantly questioned upon seeing Hachiman's seasoning style.

"It should be... fine!" another chef muttered quietly.

After adding the salt and pepper, the next critical step followed.

Adding flour!

Hachiman took a handful of flour and gently sprinkled it evenly over the beef and vegetables in the skillet, creating a white layer that would help lock in the beef's moisture and thicken the broth.

*Ding!*

At this moment, the oven was also preheated. Without covering the cast-iron oven, Hachiman placed it in the oven and heated it for 4 minutes, then removed it and added another sprinkle of flour before baking it for an additional 4 minutes.

Upon taking the cast-iron oven out of the oven for the second time, the kitchen was already filled with the delightful aroma. However, the dish was not yet complete.

Hachiman poured red wine, beef broth, canned tomatoes, and added chopped herbs such as parsley and thyme into the oven. Lastly, he poured in a bit of water, heating it over high heat until it boiled.

After boiling in the oven, the pot was placed back in the oven for another thirty minutes.

During this time, Hachiman continued to work on the side dishes. In a sauté pan, he sautéed the pre-cut onions and mushrooms in butter, adding a pinch of black pepper for seasoning and cooking them until they turned brown.

Thirty minutes quickly passed, and with a *ding*, Hachiman poured the finished dish into a clean container, using a spoon to skim off the foam and excess fat from the surface of the broth.

He poured the processed broth and beef back into a new cast-iron oven, finally adding the sautéed mushrooms and onions on top before continuing to simmer.

Once it reached a boil, it was time for plating.

Hachiman served the dish, and once again, he picked up a chef's knife, a silver flash followed, and he sprinkled the chopped parsley on top of the plated dish.

"OK, it's done."

The timing was impeccable, stopping at precisely 59 minutes and 59 seconds.


PENSAMENTOS DOS CRIADORES
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Capítulo 185: [185] A New Position, Acquired

Chapter 185: A New Position, Acquired

As his words hung in the air, everyone snapped back to reality. Their eyes shifted from the plated dish to Hachiman, who had already shed his apron and chef's hat, leaving them momentarily speechless.

"He really finished it in just an hour..."

One of the assisting chefs mumbled as they stared at the plated dish.

"This is impossible! We've prepared this Beef Bourguignon countless times, and it usually takes at least two hours, especially when it goes in the oven. But he managed it in thirty minutes," another chef exclaimed with an incredulous expression.

However, the reality was undeniable: the dish was elegantly plated, and Hachiman had already moved on, displaying no intention to continue.

"Alright, Erina, as agreed, I've completed it within the hour." After meticulously washing his hands once more, Hachiman offered a smile to the girl on the other side.

"Hmph, it's not over yet. Taste is paramount, and there's no way a dish prepared in just an hour can be truly delicious." Erina issued a disdainful huff, her skepticism apparent.

"Whether it's good or not, you'll have the final say when you taste it yourself," Hachiman replied with a nonchalant shrug.

"Fine, I'll give it a taste."

Observing his unwavering confidence, the girl glared at him and approached the kitchen counter.

The fragrance of the dish had filled the kitchen during the plating process. Now, the entire kitchen was saturated with the alluring aroma of the meat.

Gazing at the plate of Beef Bourguignon before her, Erina, though reluctant to admit it, couldn't help but feel her mouth water. She reached out and took a fork in hand.

The glistening fork delicately pierced a piece of beef, causing a small section of the meat's surface to yield, and a stream of succulent juices burst forth from the fork's puncture.

"This is... so tender. Why is there so much juice in the beef? And even after searing and roasting, it's still this springy!"

Observing this, Erina's gaze sharpened, and she delicately placed the piece of meat into her mouth.

As the beef entered her mouth, a rich, meaty flavor immediately enveloped her palate, followed by the pleasing notes of red wine.

This intrigued the girl. It was the same red wine used, yet the previous dish had a subtle hint of acidity, while this one did not.

Upon closer scrutiny, aside from the sweetness of the red wine, another form of sweetness subtly emerged on her taste buds.

Upon careful consideration, Erina unraveled the secret behind this sweetness.

"You used honey."

"That's correct. You have an astute palate, Erina. It's no surprise you figured it out." Hearing the girl uncover the mystery, Hachiman explained without surprise.

"Honey can tenderize the resilient beef fibers. I incorporated honey into the meat before simmering it, and I also added some while seasoning to balance the gentle acidity of the red wine."

"Erina, you're aware that I've delved into Chinese cuisine extensively. Many Chinese dishes cleverly incorporate honey, such as bear paws in the 'Eight Treasures' dish. These dishes have robust and coarse textures, and they require air-drying before consumption. Honey is used to soften the meat, making it more palatable..."

Upon hearing this, the girl nodded, but her attractive brows furrowed after a moment.

"However, can honey alone achieve this level?" Erina questioned.

To this, Hachiman gave a faint smile and continued.

"Of course, honey alone wouldn't be enough. So when I was handling the beef, I made some cuts on the meat's surface. This allows the meat to absorb the sauce better while simmering, resulting in a finer, smoother, and more elastic texture."

He presented a piece of remaining beef in front of the girl.

Erina scrutinized it carefully and noticed subtle cut marks on the beef's surface. It was likely something Hachiman had done while cutting the meat, but he did it so deftly that no one else had noticed.

This level of knife skill wasn't within everyone's reach, at least not in her estimation.

Erina was most astounded by the fact that Hachiman's culinary skills appeared to have improved since their last showdown, judging by the taste of the Beef Bourguignon. This left her almost speechless.

"Doesn't this guy have a limit?" she pondered.

In reality, he didn't seem to have any limits. Hachiman possessed extraordinary abilities, with his culinary skills improving as he accumulated proficiency and breaking through the level cap automatically, rendering any constraints obsolete.

Observing Erina's silence, Hachiman didn't rush to break it. He picked up the fork, skewered a piece of beef, and tasted it.

He activated his "Tasting" module, and his Beef Bourguignon scored 92 points, whereas Chef Kasumigaoka's dish from earlier had only scored around 80 points.

You might wonder when he acquired this module?

He obtained the "Tasting" module when he became a judge in a cooking battle between Alice and Erina.

Erina snapped back to reality at this point. Her gaze fell upon the fork in Hachiman's hand, causing her face to flush with embarrassment.

"Hey, what are you doing?" she exclaimed, realizing that he had just used the same fork she had used. It was almost like an indirect kiss.

With that thought, Erina couldn't help but glare angrily at Hachiman.

Aware of the girl's gaze, Hachiman also realized that he had indeed picked up the fork she used without thinking.

However, he remained notably composed about the situation, considering they had shared a direct kiss at the beach before, making an indirect kiss seem hardly worth worrying about.

"Sorry, I didn't notice," Hachiman casually responded.

At this point, Erina reminisced about their night at the beach and felt a hint of emotion stirring in her heart. Nevertheless, upon hearing Hachiman's somewhat insincere apology, she couldn't resist giving him another piercing glare.

"So, Erina, what do you think? Is this dish acceptable?" Hachiman smiled slightly.

"Hmph, I'll reluctantly admit it. It's acceptable," she replied with a sulky tone. Although she wanted to punch him in the face, as a qualified judge, Erina grudgingly responded to the dish.

"So, our bet..."

"Alright, alright, I got it. I'll judge this Star Rating Assessment as a pass," the girl replied, giving him a disgruntled look.

Hearing her words, Chef Kasumigaoka and the assisting chefs all wore excited expressions.

"However, even if the assessment is passed, Chef Kasumigaoka will still need to continue working hard. If the annual reassessments don't go well, the star rating title will be revoked," Erina said with a serious expression.

Many restaurants found themselves in this situation, thinking that passing the star rating assessment guaranteed success, only to have their star ratings revoked during reassessment. Regret often came too late in those cases.

"Please rest assured, Miss Erina, I will continue to put in effort," Chef Kasumigaoka Hiroki said with a slight bow.

Hearing this, the girl nodded. She had tasted Chef Kasumigaoka's culinary skills earlier, and apart from a few mishaps in the Beef Bourguignon, his performance in other dishes met the passable standard. As long as he could be more strict with himself, maintaining the star rating title shouldn't be too difficult.

"Now that the assessment is over, I'll take my leave."

After saying this, Erina left the kitchen with Hisako, and the Kasumigaoka couple hurriedly followed.

At this moment, Hachiman blinked at Utaha.

Recalling the condition he had promised earlier, a hint of shyness appeared on the girl's face.

-------------------

-The "Eight Treasures" dish, known as "Babao Fan" in Chinese, is a traditional Chinese cuisine that features a combination of various ingredients, often totaling eight or more. The dish typically includes a mix of meats, vegetables, and other components, creating a rich and flavorful meal. Some common ingredients that can be found in the Eight Treasures dish include meats like chicken, pork, and shrimp, along with vegetables, nuts, and fruits. The precise combination of ingredients may vary depending on regional and personal preferences.

This dish is known for its complex flavors, combining sweet, savory, and sometimes spicy elements, making it a popular choice in Chinese banquets and festive occasions. The name "Eight Treasures" symbolizes abundance and good fortune, making it a suitable dish for celebrations and special events.

-In the Zhou Dynasty, the bear paw was regarded as a delicacy in the palace known as one of the eighth treasures.


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