Nighttime.
The city began its transformation.
Streetlights on both sides of the road twinkled like stars, reflecting in the darkness and illuminating people's paths.
Usually around 10 PM, Izakaya would be at its busiest.
Aside from Rindo, Tadokoro Megumi, Yoshino Yuki, and Sakaki Ryoko, the four Far Moon students, many familiar faces from before had already started appearing here.
Drinking!
Eating!
Or resting.
Or chatting with friends about everyday matters.
In short, the Izakaya became even more unique because of the presence of these diners!
...
"I see."
"What was used was a pinot noir from Burgundy wine."
"Hmm!"
"Let me think first."
"This wine, it seems to be a dry red wine, right?"
"Although the tannins in red wine neutralize the fat within the beef, its sugar content also affects the flavor of the entire dish."
"And dry red wine has the lowest sugar content among all red wine categories, as for pinot noir, its taste is relatively gentle, with weaker tannins and a sweet aftertaste, so it is..."
"Eh?"
"This beef, why does it taste so..."
Sakaki Ryoko, who was proficient in various fermentations, quickly identified the type of wine Sosuke used.
Initially, she naively thought that Sosuke used this wine simply because pinot noir was relatively inexpensive among red wines.
But later, after a careful analysis, she found that pinot noir's own tannins were delicate and smooth, with a rich fruity aroma, making it indeed the most suitable choice for stewing beef!
Of course.
She was also very frustrated.
It had already been stewed for 2 hours, so the beef's texture should definitely be soft and tender.
But... how could it be so incredibly soft?
...
"Beef short ribs."
"Beef short ribs were used in this."
Yoshino Yuki, who had just finished eating, quickly answered the question.
"I know it's beef short ribs."
"I just can't understand why it's stewed so incredibly soft?"
Sakaki Ryoko blinked and asked in return.
"The meat of beef short ribs is softer than beef shank and beef brisket, ensuring it doesn't fall apart easily during the stewing process."
"And the longer it's stewed, the more it can fully absorb the aroma of the red wine and the flavor of the seasoning, while maintaining its complete shape and texture, it can also make the beef short ribs even more tender and soft!"
Yoshino rubbed her chin with one hand, meticulously analyzing it with her knowledge of beef.
"Hmm?"
"Ryoko, you seem to be right."
"Even if it's beef short ribs slow-cooked for 2 hours, the texture shouldn't be this incredibly soft, right?"
By the end of her analysis, Yoshino Yuki also discovered the problem.
"Shopkeeper."
"Can you help us answer this?"
"How did these beef short ribs get stewed so incredibly soft? Which... which method was used?"
Finally, Yoshino turned her gaze to Sosuke and asked curiously.
"Simple."
"Using technology and ruthless methods."
"Just add a packet of tenderizer, and it's guaranteed to perfectly solve the problem of beef short ribs being stewed to a mush yet not falling apart!"
Upon hearing this, Sosuke said jokingly.
...
"tenderizer?"
"Really or fake?"
Yoshino was almost dumbfounded when she heard this!
"Fake!"
"There are roughly two ways to make beef more tender and smooth without damaging the elasticity of the muscle fibers."
"One is to use external force, such as gently patting or pounding the surface of the beef with the back of a knife or a meat hammer."
"Doing this can loosen the muscle fibers of the beef, making it easier to cook, but if too much force is used, it will severely damage the internal fibers of the beef."
"Therefore, I generally don't use this crude method."
"As for."
"The other one."
"It's through the protein hydrolysis reaction of the beef's muscle texture, by adding some ingredients during the stewing process."
"Ingredients like black tea, honey, ginger paste, sugar, vinegar, beer, tomatoes, etc., can all accelerate the softening of beef."
"Among them."
"Black tea and honey, these two things, have the best effect."
"Moreover, black tea contains a relatively large amount of tea polyphenols, in addition to its free radical scavenging effect."
"It can also make the beef more fragrant and appetizing during the stewing process."
"Oh, oh!"
"So that's how it is."
"You almost scared me to death, I thought you really used tenderizer, Shopkeeper!"
Listening to Sosuke's explanation, Yoshino Yuki patted her chest, then wiped a drop of cold sweat from her forehead, and replied admiringly.
...
A genius renowned in his hometown.
When he goes to another place full of geniuses, he naturally becomes mediocre.
For Tadokoro Megumi, she might not even count as mediocre at Totsuki Academy.
At most, she was as the General said: "At Totsuki, 99% of people are sacrifices to hone the 1%," and she was one of the 99%!
In fact.
From the original plot.
In the first class after school started, if she hadn't been paired with Sōma.
Then she would probably have to go back to her hometown crying, carrying her "burden"!
Then, if nothing unexpected happened, she would choose to inherit her mother's Shōeien, living an ordinary life like that forever.
But now it was different, after all, Sosuke had transmigrated into this world, and naturally, many butterfly effects would occur.
Whether it was the Elite Ten like Rindo, Akikubo Momo, Erina, etc., or those in high positions like Anne, the General, etc....
In fact, their life trajectories had already begun to deviate from the original plot under Sosuke's influence!
Therefore.
Students like Tadokoro Megumi.
Would certainly also be gradually influenced in their life direction because of Sosuke.
...
"Tadokoro Megumi."
"You must understand."
"A Chef is inherently a high-risk profession."
"Everything in the kitchen is dangerous, and many unexpected situations can arise."
"Just like five-star hotels, they often encounter sudden surges in business, leading to all Chefs being unable to keep up with the serving speed."
"There are also situations where communication between superiors and subordinates is not timely, leading to a shortage of ingredients; and sometimes even kitchen assistants who were doing well suddenly throw a tantrum and quit, leaving all the mess to the Chef."
"So at that time, facing these sudden events, people's minds will inevitably be a bit nervous and flustered."
"But an excellent and qualified Chef will immediately overcome this mindset and then calmly deal with these problems."
At this point, Sosuke looked deeply at Tadokoro Megumi.
"But."
"I don't know what's wrong either?"
"Every time I get to the exam, my whole head feels dizzy."
Knowing that Sosuke was admonishing her not to panic every time she went to an exam, Tadokoro Megumi felt very touched inside.
But she still scratched the back of her head awkwardly, as this was indeed something she found very difficult to overcome.
"Experience."
"Therefore, experience is very important."
"Let's say in the first class after enrollment, you have to be assessed on Burgundy Beef Bourguignon."
"But in your nervousness, you accidentally poured an entire bottle of salt, and then you want to make a new one, but there's no time?"
"So, at this moment, how should you cope?"
"Eh?"
Tadokoro Megumi paused for a moment upon hearing this, and then she finally fully understood Sosuke's meaning!
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