Well, after a routine walk, I'll learn to work the mansion next.
Today's study is just a science experiment, a new menu development with the head chef.
This world is really different, and even though it's rich in vegetables and fruits, like tomatoes and avocados, not unlike in previous life, if you cook less.
Cut, boil, bake, fry, steam is well established, but that's all.
I have omelettes, for example, but I don't have soufflé omelettes. You have crepes, but you don't have milk crepes?
Is it that there is no developmental type?
That's why I'm digging up my previous life's knowledge and developing dishes that are as close to there as possible to avoid becoming unnatural.
'Cause I don't want something delicious.
I washed my hands with soap, put on my apron with you, Leggles, and went into the kitchen, and there was an uncle like a cock coat bear who stored a mustache around his mouth.
"Thank you for your help, Chef"
"Aye. Welcome, young ladies."
"Thank you… it will be, Ragusu"
"Yes, you've been able to say hello. It's my brother, nice to meet you."
"Oh... the story is premature"
The chef laughs bitterly at you, Leggles, who bowed his head with dust.
Of course, Mr. Rottenmeyer's incense pottery is good, so there is no one who can say this about what has happened in the last few days.
Well, I thought I'd try to develop tea bowl steaming today.
I don't know. There's pudding in this world.
If you have pudding, you know how it tastes when you steam eggs.
Why don't you steam a cup of tea?
This is a matter of oblivion. Steamed Tea Bowl "Me," he says.
So steaming a tea bowl today.
Tell them in advance about the eggs they need as ingredients, such as "unsweetened pudding" during the previous kitchen learning session, and they'll have them ready the next time.
"But the young lady has changed again..."
"Mm-hmm. I like pudding, don't I? But eggs are delicious when boiled and salted."
"Well, sure. But there's no salt in the pudding."
"None... isn't that because it's sweet?
"Not sweet pudding isn't pudding, is it?"
Um, unsweetened pudding is not pudding.
Now, how do we naturally take it to steaming a tea bowl?
"In the meantime, shall we check the method of cooking eggs"
"That's right. The orthodox must be boiled or baked."
"Egg roasted, eyeball roasted, omelette, boiled egg."
"Yes, some porched eggs."
When it comes to boiled eggs, this world is dominated by solid boiling. But you don't have a semi-ripened concept because you make porched eggs. No, you didn't even have a hot spring egg.
"I like to have half the porched eggs."
"Really? I'll serve you some porched eggs tomorrow morning."
"Thank you!
Wow! I'm gonna tell you... not.
Put that kind of awareness back on the sidewalk and figure out how to make a tea bowl steam.
When you eat porched eggs, you generally get on top of something and fill it with pepper, but salt for boiled eggs. Shall we get from there to the hot spring eggs that we eat by dipping in the stock?
"Chef, usually when you eat porched eggs, you put them on bacon or salad, and boiled eggs are eaten with salt, right?
"Yes, that's right"
"Is it because it's not going to go with anything other than salt?
"No, no, that's not true. Pudding is now made of sugar."
"Well... so what else fits?
"Others..."
Um and the chef twists his head as he rubs his jaw, which accumulates a rich mustache.
It is better to leave this to professionals who know the compatibility of flavor combinations than to say this poorly by amateurs.
In time, the chef seems to have come up with something, boiling water.
Then he gave me one egg and one small bowl.
"Shall we make porched eggs? First, the young lady should break the eggs into bowls. Don't hurt yourself yellow."
"Yes!"
Hit the egg handed to you on the flat part of the cooking table and crack it, let your fingers eat in there and twitch to open the shell, or it cracks nicely and the yellow flew out from inside with the white body.
Successfully landed it stays round like the sun floating in the sky.
"Oh, you succeeded in one go. Then I'll make it a porched egg."
"Yes!"
When you add about half a dose of vinegar to the balls in the boiling water, the chef will simply put a stepping stone in front of the demon stone stove.
Plus, Leggles, when I pulled your hand and rode, I let him hold the bowl and lay his own hand over that hand.
"Don't break it, gently put it in hot water"
"Mmm!"
In boiling and vortexing water, slowly you slip the eggs out of the bowl, Leggles.
With a slight water noise, the clear white body solidifies and turns white, and when the chef shapes it round with chopsticks and balls, it is curled up and into ice water.
Leggles and I cheered for a brilliant semi-ripe porched egg.
When I put a porched egg with water cut in a small pottery bowl, the chef handed me a spoon.
"Salt is good, but I think there's soy sauce."
"Soy sauce!"
If you say no to two thin white membranes with a spoon and spread the eggs, the yellow will overflow with trolls. The soy sauce is so dark that it's called purple there to change the color.
A spoon of soy sauce smudged the yellow body and tasted it first. Once again, I carried it to your mouth, and it gave off a much prettier face.
"Oi!
"Chef, it's delicious!
"Oh, I knew it!
Soy sauce goes quite well with yellow. This is good. But I can't be satisfied here.
I'll try to demonstrate my amateur flying ideas here.
"... Chef, I think if you have soy sauce, it would go well with soy sauce flavoured stock or something?
"Stock? Is it stock...... yeah, would you like to give it a try"
When you say that, the chef makes a good stock and pours just a little on the rest of the porched eggs.
Mix it with yellow and it will carry it in your mouth. Then the stock tastes a little darker, but something close to the taste of the hot spring eggs I remember.
Looking at this one, Leggles, who opens his mouth like a swallow chick, put a hot spring egg (tentative) in your mouth and the sparkling face of a beautiful toddler shined again.
"Hey!
"It's delicious"
"Is that true?
If the two of you shake your necks vertically to ask the head chef, the head chef puts a pouched egg with stock in his mouth with a spoon himself.
Then after a while I thought about it, I stroked my jawbeard.
"Young lady, not sweet pudding, you might be able to."
"Is it true!? How...?
"Pudding is made by stretching eggs with sugar and milk, right? Why don't you stretch the eggs with the stock. It could be an unsweetened pudding."
"Whoo! That's amazing!
A boulder professional cook. It brilliantly arrived at the prototype of tea bowl steaming from the amateur's sudden idea.
Good, now I can eat the tea bowl steaming for the memorial.
Glad to hear it, Leggles. He looked like the head chef was hanging up for some reason when he was squeaking and stroking your chick-like hair.
"Young lady...... are you okay?
"Hmm? Eggs are delicious"
"No, I'm not..."
Repeating the blink, the chef shakes his head.
"Nothing," the face I give back was a bitter grin.