After Wuhai entered the restaurant, Alex brought the four of them into the restaurant.
When they entered the restaurant, Remy specially said, "I suggest we sit here. That way, you can get a better understanding of the distance."
Remy was naturally referring to the curved long table where they could clearly see the entire process of Yuan Zhou's cooking.
"Alright," Doma chose the seat in the middle and sat down.
Marisello also nodded and sat beside Doma. Usually, he wouldn't sit beside Doma.
This time, there was only one reason for him to sit here. The seats here were too small and there was no point in sitting next to each other.
Finally, Bayer sat on the other side of Doma. It could be said that the two of them sat on Doma's left and right respectively.
In the end, Remy chose to sit beside Marisello, while Alex stood quietly behind the four of them, waiting for the translation and introduction.
Of course, Alex was still very serious when introducing the menu.
After introducing the menu, or rather, after introducing the information that the two of them wanted to know, apart from being asked questions, Alex remained silent.
Marisello and Doma stared at Yuan Zhou who was standing in the kitchen.
Today, Yuan Zhou was wearing a sky-blue, narrow-sleeved Han Chinese costume with lotus patterns on the cuffs and collar. The color was clean and elegant. He wore a snow-white mask and a snow-white hat and stood there with his back perfectly straight.
His eyes were clear and quiet, looking very trustworthy.
Doma and Marisello didn't forget to look around the kitchen. Whether it was the ingredients, knives, spices, or the other corners or the countertop, there wasn't even a drop of water, let alone dust or dirt. It was so clean that one could sleep on it.
With such a clean and tidy environment, even the two of them couldn't find any flaws even with their picky eyes.
The whole row of spices was perfectly straight no matter where they looked. It was even more obsessive-compulsive than obsessive-compulsive disorder.
"He's a strict person," said Doma. Inwardly, he also thought that Zhou Ze was probably even more strict than him.
"He's also very strict with himself," added Marisello, who rarely agreed with Doma's words.
"Hello, Head Chef Yuan," Tuo Luoma greeted when he saw Yuan Zhou in front of him.
Of course, Tuoloma didn't know Chinese, so he spoke in English.
The sentence was simple, and it was right in front of him. Moreover, it had been looked at by the two of them for a long time. Naturally, Yuan Zhou knew what it was, so he nodded in response.
"Hello," Maricello greeted him as well.
Since his teacher had greeted Yuan Zhou, Bayer was naturally no exception. He also stood up and greeted Yuan Zhou. His attitude was quite good.
Of course, Marisello and Troma didn't get up. They just sat and greeted Yuan Zhou.
As for Remy, it was much simpler. He was sitting close to Wuhai and was chatting with Wuhai, but Wuhai replied very little.
Naturally, Yuan Zhou didn't know the three of them. He just felt that Tuo Luoma and Maricello looked familiar. But because it was just a greeting, Yuan Zhou didn't ask. After responding, he stood there and waited for the menu to be served.
"I'm looking forward to tonight's dinner," Troma finally said.
Since this sentence was quite long, Alex translated it for Yuan Zhou. Yuan Zhou nodded and said, "I won't disappoint you."
Yuan Zhou said this calmly and naturally. After saying that, he put on his mask again.
Of course, Alex also translated it for the four of them.
At this time, the four of them didn't say anything else because Su Ruoyan had come over to order.
Apart from Remy, the other three all ordered the Florentine T-bone steak.
When he received the three identical orders, especially when he saw the steak, Yuan Zhou instantly realized who Troma and Maricello were.
After all, when Yuan Zhou was learning Ox King's steak skills from the system, Yuan Zhou had also seen other Western food masters cooking steak in real life.
Naturally, Troma and Maricello were among them. Yuan Zhou had learned a lot of steak videos and information, especially the three times Troma and Maricello fought with steak at the Western Food Conference.
It was really like a confrontation between two swordsmen. Unfortunately, one lost, one won, and one tied. There was no clear winner.
"So it's them." Yuan Zhou thought.
"They all ordered the Florentine T-bone steak? That's really great." This thought flashed in Yuan Zhou's mind. He was a little excited. When he thought of himself surpassing the peak of the world, what emerged in his heart should be the desire to fight.
Immediately after, Yuan Zhou immediately suppressed this excitement and continued to cook as usual.
It was dinner time, and it was time to cook for the diners. No matter what, he couldn't be distracted.
Therefore, even if Yuan Zhou wanted to communicate with them, he suppressed it in his heart and started to cook seriously.
Yuan Zhou had always treated his diners equally, but he had never said that people should be more serious when they were famous. He gave his all to every diner.
The freshness of the Florentine T-bone steak was the most important, but this freshness did not mean that it could be served on the table right after it was slaughtered. Large-scale livestock basically needed to expel acid. The simpler the food, the higher the requirements for the processing of the ingredients.
Needless to say, the T-bone steak provided by the system also went through an acid excretion process, but this acid excretion time was controlled by the system.
After being slaughtered to the greatest extent, the glycogen in the beef produced lactic acid ATP through anaerobic glycolysis, which was decomposed into phosphoric acid. The pH of the meat dropped to 5.4 to 5.6, reaching the lowest. This period was called the rigidity period.
At this time, after the system's precise calculation, when the rigidity of the beef reached the highest degree, the muscle tissue of the meat began to gradually soften and become juicy. When the taste reached the best, the nutritional value of the beef would also increase to the peak. This period was called the post-ripening period. During this process, the pH of the meat would gradually rise to 6.0 to 6.4, and the meat would become acidic. This was called the acid excretion process.
The whole T-bone steak in Yuan Zhou's hand was the steak that had gone through the system's acid excretion process.
This whole T-bone steak was a whole cow's T-bone steak. In fact, Tuoloma and Marisello had ordered the most authentic T-bone steak. This kind of T-bone steak was at least enough for two people, so this portion was one kilogram to one and a half kilograms.
Therefore, the three of them only ordered two servings.
Now, Yuan Zhou was holding a knife and preparing to cut the T-bone steak.
You've already exceeded your reading limit for today. If you want to read more, please log in.
Login
Select text and click 'Report' to let us know about any bad translation.
