Chapter 183: The Temptation of a New Position
"Unqualified!"
The frigid words emanated from the girl, and Hiroki Kasumigaoka, who had been brimming with confidence just moments ago, found himself frozen in disbelief.
"May I inquire, Erina-sama, in which aspect did we fall short of your standards?"
As the renowned "God's Tongue" of the culinary world, Erina's name was well-known. Hiroki Kasumigaoka, a star-rating-eligible restaurant chef, was naturally familiar with her reputation.
Upon hearing his question, Erina furrowed her brow slightly. Despite her displeasure, she fulfilled her duty as a judge.
"In terms of ambiance and service, there are no issues. The main problem lies in the taste of the dishes."
"The French onion soup, escargot à la bourguignonne, orange foie gras, and the Mont Blanc chestnut cake, while all having some minor flaws, would likely pass the star rating evaluation."
"The main issue lies with the beef bourguignon."
Erina paused for a moment, as if savoring the memory of the taste, and continued her assessment.
"The first problem is the cooking time. The beef was seared too dry, failing to absorb the juices fully, and it was stewed for too long in the later stage, rendering the meat excessively tender with no texture."
"The second issue is the low quality of the red wine used, resulting in an excessively acidic taste."
"The third issue is the flavor being too mild, failing to leave a strong impression upon the first bite."
Erina proceeded to calmly enumerate four or five errors, causing Hiroki to break into a cold sweat.
The title "God's Tongue" signified her dominion over the realm of taste assessment.
When he caught sight of Erina's face earlier as she emerged from the kitchen, Hiroki's heart had skipped a beat. Her reputation for discernment was widely acknowledged.
However, Hiroki had been quite confident about his performance today and had believed there wouldn't be any issues with the assessment. But, who could have foreseen...
After Erina concluded her critique, Hiroki swiftly spoke up.
"I'm terribly sorry, Erina-sama. Please grant me another opportunity. I will prepare a new beef bourguignon for you."
However, Erina outright declined his request.
"It's unnecessary. Crafting that dish anew would demand at least 2-3 hours, and I don't have that much time."
"Please, grant me one more chance."
Hiroki refused to give up and resorted to a full 90-degree bow. He had dedicated considerable time and effort to prepare for this star rating evaluation, and relinquishing now would severely dampen his culinary spirits.
Nonetheless, if he were to reapply for the star rating evaluation, he'd have to wait at least another year.
Upon seeing Hiroki's earnest demeanor, Erina furrowed her brow slightly.
"I genuinely wish I could offer you another opportunity, but rectifying the issues I mentioned earlier would necessitate restarting the entire cooking process, and waiting 2-3 hours is simply too lengthy."
Despite Hiroki's sincerity, she couldn't spare that much time.
However, as soon as Erina finished speaking, a familiar voice reached their ears.
"You don't actually need to wait that long."
They turned their heads to find Hachiman and Utaha approaching their table.
"Utaha, and you must be..."
Seeing Hachiman, Hiroki also recollected that his wife had mentioned their daughter bringing her boyfriend here. It appeared that this young man was indeed the one.
Before he could finish his sentence, Erina's voice was filled with surprise.
"How did you end up here?"
"Because this is the restaurant of Utaha's father, and we coincidentally came here for dinner. We didn't anticipate running into you, Erina."
Hachiman's tone remained remarkably composed, in contrast to the astonishment on Erina's face.
"I see."
Erina nodded after glancing at Utaha, who stood beside Hachiman.
"Kasumigaoka-senpai, good evening."
"Miss Nakiri, good evening."
Their recent partnership in a beach volleyball match had acquainted them, so while they weren't exceptionally close, they recognized each other.
Observing that her daughter and Erina had some familiarity, Hiroki felt a spark of hope.
Yet, in a matter of moments, Erina extinguished his hope with a frigid statement.
"Even if you're Utaha-senpai's father, a 2-3 hour wait is far too lengthy," Erina stated coldly.
"That's precisely why I said you won't need to wait that long," Hachiman responded with a smile.
Initially, he had no intention of intervening. However, when Utaha whispered a few alluring new positions into his ear, he shamefully surrendered.
Ah, the allure of experimenting with new positions.
"Well, then, tell me how long you need," Erina responded with a touch of annoyance.
Hachiman wore a faint smile as he calmly stated, "Only an hour is enough."
Erina's exasperation became palpable upon hearing this.
"Are you genuinely suggesting that? If you're starting from scratch, crafting this dish would require a minimum of two hours, and given your culinary skills, you shouldn't be ignorant of this."
Erina found it hard to believe that Hachiman was unaware of something even novice French cuisine enthusiasts understood. She suspected he might be trying to deceive her, all in the hopes of securing another chance for Hiroki.
This only fueled Erina's irritation, which had already been simmering due to Yukihira Soma.
"I don't trust a word you're saying. I'm leaving."
She rose from her seat, fully prepared to depart with Hisako.
However, Hachiman wasn't about to let her slip away so easily. After all, he needed someone to unlock new positions.
He reached out and gently held Erina's arm, his smile intact as he proposed, "Don't be so hasty. How about we make a wager? If I can create a new beef bourguignon within one hour, you agree to grant Hiroki's star rating assessment. If I fail, I promise to do something for you."
"It's merely an additional hour of waiting. You won't lose much."
Erina contemplated for a moment and eventually conceded, "Alright, I agree. I want to see how you can prepare this dish within an hour."
Upon hearing her words, Hachiman's lips curled into a smile.
"Then the bet is settled. If you're concerned, Erina, you're welcome to oversee the entire process in the kitchen."
She responded with a huff and a stern gaze, retorting, "Hmph, I'm not afraid of you."
As he witnessed this scene, Hachiman couldn't help but feel a touch of curiosity.
Hachiman sensed that the girl's emotions had been rather tumultuous today, but he didn't dwell on it.
"Well, then, please guide us to the kitchen, Chef Kasumigaoka," he addressed Hiroki.
With a brief glance at his daughter, followed by a more confident Hachiman, Hiroki let out a sigh and then turned to lead the group toward the kitchen.
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.
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