Legend

Prepared on the cooking table in front of you are beef and pork meat, eggs, onions and bread. That and all sorts of seasonings.

If you are a little familiar with cooking, you can generally predict what you will make with this.

"Well, I'm supposed to teach you the dishes I've been promising for a long time..."

Tell him so, and turn your gaze to Chirali and the faces in the kitchen.

There were nearly 20 cooks there.

Even though I cooked scattered dishes at a banquet named Celebration Victory, held until midnight yesterday, and said that I had just prepared breakfast today and a few hours ago, not a single one of them exists in the colour of fatigue.

No, Ning Lo, when we could find out about a new recipe we didn't know about, we even let our eyes gleam with curiosity and cook instincts.

(I've been telling you about udon and seafood okonomiyaki, but there hasn't been a guy so far, has there? Are there only the best inn cooks in the Bestian Empire)

While subtly under barometric pressure, Ray opens his mouth again.

"The first thing to keep in mind is that when I say dishes I know, it doesn't mean I've actually made them. All I know is that it's only the dish I read in the book, and this is the first time I've actually made it. I want you to understand that and listen to me."

I snort at Ray's words when I know a guy in his 50s who is also a cook's pooler.

"Oh. We know that, too. But still, it's many times faster than developing new dishes from knowing nothing. Besides, if there's a flaw in cooking, I'll improve it over here. Right, you guys? Show me what a cook in a long sky pavilion is all about!

"Ooh!"

As a cook's compiler, the other cooks nod in solidarity to Maxim's words, who is also the head of this kitchen.

For looking sturdy, he was a man of flexible thinking.

Having confirmed that, Ray opens his mouth with a little relief.

"Okay. Then first..."

Whimpering, Ray turns his gaze toward the cooking table again.

A dish made with ingredients in front of you is hamburger. However, even if I lay it, I only have as much experience as I had in cooking practice when I was in elementary school, which is why I cook in a fairly memorable state.

"Eh...... first we're going to chop this meat up fine. It's called ground beef."

"... you carve the meat in the corner? That's... no, there are no two words for a man. Okay. I'll do it right away."

Suddenly, to Ray's instructions, Maxim surprises and gives instructions to his men.

Upon that instruction, his cook finely chops up luxury areas such as fin meat from cattle and pigs.

As for Ray, who is only as knowledgeable as a normal person with regard to the parts of meat, I did not know in particular that what is carved now is a luxury area. Ningro, look at the fin meat. I don't even think it contains sashimi.

"So, after that, mince those onions and fry them until they're clear enough. And cook the bread lightly, then cut it a thousand times."

The instructions are also given immediately, and the onions are quickly minced and stir-fried.

Even in bread, it is finely chopped immediately after passing fire through the surface.

I just work in the dining room of a long empty pavilion and everyone goes smoothly without any hesitation about those tasks.

While doing so, the meat is ground beef, the onions are also stir-fried, and the bread is also bread flour… more precisely, bread flour.

(I've seen it on a TV or something cooking show about dipping it in milk... well, you should leave that area to professionals. As for the bread flour, it was the image of the bread, but I don't know if I can do it exactly with this bread)

Still, I give the following instructions, recalling the contents of the memories.

"What about ground beef... 7: 3? No, just take half of it, okay? And please season lightly with salt and pepper. Later, if there's anything like removing the smell of meat, maybe we can put it in... well, do it this time around, when we improve it ourselves later. Oh, and pinch me some eggs, too. Until you get used to meat."

Add the stir-fried onions, bread flour, ground beef, eggs and salt and pepper, and the cook kneads the meat.

Squeeze until tamed with meat as it is, wrap it in a flat hand size, let center small, heat and put into an oiled frying pan.

Cook and consolidate the surfaces on both sides with high heat, turn the fire to low heat and cover the frying pan with a lid for steaming.

Stay put for a few minutes. This neighborhood stops the fire with more faith in the cook's account than Ray remembers.

I wish I had a kind of demiglass sauce if I were supposed to, but there's no way I could make demiglass sauce on Ray, who has only some experience in cooking internships in elementary school. So this time we decide to divert the skewered sauce that will be served in the dining room of the long empty pavilion.

Most importantly, the sauce itself is very laborious, and the flavour that cannot be made in the stores around it.

Whatever it is, we have managed to arrange the finished hamburgers in front of the cooks...

"This dish is named Hamburg. Try it."

Following Ray's words like that, he first stretches his fork and knife to Hamburg, where Maxim, who is also responsible for this occasion, was put on a plate.

Since the outside is well cooked and solidified, the feeling when cutting the hamburger with a knife is close to the steak.

When you cut the part of the surface like that, gravy flows out of the part that is cooked plump and soft thanks to being made to steam.

Still, it's not as much gravy as Ray expected, probably because the meat used to make the hamburger was a sparse, lean area like fin meat.

Instead of less gravy, however, it was unexpected for Ray that the fin meat was finely minced and steamed to make it feel more fuzzy than regular hamburgers.

Maxim puts only the hamburger in his mouth without sauce first.

Slowly taste the hamburger as you gather the gaze of the other cooks around you.

Fragrant and toothworthy area because the surface was cooked thoroughly. And the very soft part where finned meat is the center. I use beef and pork meat, but the taste of meat differently than eggs, onions and bread flour using two types of meat did not quarrel, but rather enhanced each other.

"Well, this is quite..."

He's eating meat! It feels like it, but it's still not like steak. Now, I can taste enough of the meaty feeling.

Other cooks who were watching what was going on around them marveled at Maxim's words.

He's just entrusted with the kitchen of a long empty pavilion, and Maxim is tough on himself, but asks others for it.

At the occasional presentation of the new dishes, those here were repeatedly said harsh words.

The Maxim said a compliment without saying a word of dissatisfaction. That's all, it's just a surprise if you try to be the cooks around you.

Maxim made the most admittedly remark because this was only made by reference to Ray's opinion, an amateur in cooking. If other cooks had served the same dishes as this, they would have wasted countless pieces of food, from how to cut ingredients to how to add a lower flavor, mix meat, mold, bake, flip, etc.

"Eat up, you guys. You know why I'm surprised."

That's what Maxim tells me, and the other cooks also point their forks and knives at the plate on which Hamburg is riding as well.

At first, just hamburgers without sauce, just like maxim.

Ray learns to do that too and mouths the hamburger, but felt something missing somewhere.

Again, a hamburger for Ray would be because it would say something like plenty of gravy coming out when you cut it up.

But Ray is the only one who knows that hamburger. The hamburger that the other cooks know will be this first hamburger to eat.

"Well, this is quite..."

"I can taste the meat, but I cut it once for it, so even those with weak jaws and teeth can eat it."

"But I have a sauce..."

"You can't help that. In the first place, this sauce is for skewering, uh... did you say hamburger or something? It wasn't made to go with this dish."

"Personally, it seems like a sour sauce made from wood or something..."

"Really? As far as I'm concerned, I'd prefer a softer, more intense source of presence."

"Um, as far as I'm concerned, maybe you should have no sauce. Instead, it feels like it firmly adds a lower flavor."

"Hamburg itself is fine. But what are we going to do with the attachment? More vegetables than hamburgers are meat? Vegetables that fit hamburgers...... potatoes or something?

"What's potato... doesn't being with a hamburger irritate your fullness too much? I think it would be nice to have something refreshing that I can reword."

"What about raw leafy vegetables?

"Then why don't we just serve the salad?

I get a lot of opinions, but basically I hear everyone say a positive opinion, and Ray exhales a breath of relief.

Because it was a dish I taught confidently, but if they told me it wasn't tasty here, I had to teach them new dishes again.

Ray's gaze was directed toward Maxim, and then Maxim himself stared at each other.

Eventually, it was Ray who broke that silence.

"This dish called Hamburg can be used for a variety of dishes. For example, a hamburger that simmers in stew and simmers in a hamburger, or a hamburger that sandwiches in a round bread with leafy vegetables and tomatoes. Also, the recipe for the hamburger itself is to the extent that I have previously seen and remembered in the book, so I think there is a lot of room for improvement. Complete this dish called Hamburg as a specialty dish from the ancient pavilion."

"... Huh, I don't even need to be told. Sure, I was watching how I made it according to your instructions now, but I saw a lot of room for improvement. Especially the choice of the meat area. Sure, it tasted good in this area with less fat, but probably would use a more fat area if it were supposed to?

Ray snorts unintentionally at Maxim's words.

Because I didn't expect Ray to anticipate a hamburger just because I had a tasting.

"Right. I would have used a more fat part of it, and when I cut the hamburger, I get a lot of gravy and stuff... Apparently. However, I think this is delicious enough, and I think customers who don't like dark flavors will take it. And..."

Squirting, the ball on the cooking table. Keep your gaze on Hamburg's Tane, more precisely in the ball, and keep the word going.

"With regard to meat, I also used pigs and cows this time, but I think using monster meat would make it taste better. Needless to say, if it's the meat of a high-ranking monster, it's delicious thanks to magic."

"Oh, that's what I was thinking, too. Fortunately, the ancient sky pavilion is famous for its many things, so you'll never get the meat of a high-ranking monster. … but it is also true that it is difficult to do so on a regular basis. If you make a mistake, the meat tastes off. Oak instead of pig, cow... there must have been a bull-shaped monster called Lansbull about a week from Teito. Why don't you fetch him and make a little hamburger? First, the ratio of the meat to the oak. Multi-eyed... No, given the fleshy nature of the lance bull..."

The image must have sprung up quickly. Maxim reached for the ingredients that were nearby whining about bumps and something, thinly sliced the mushrooms in his hand and started baking them using butter.

The other cooks smile small and bitter watching Maxim like that.

That appearance meant that this sight was not uncommon.

"I'm sorry, Mr. Ray. Your parents will continue to cook until they are satisfied."

It was a man in his 30s who came up with the good looks of someone in his 30s who was an assistant to Maxim.

It's also the No. 2 in this cooking area.

"No, my knowledge helps and most importantly. Besides, he said he wanted a lot of dishes."

"Haha. I didn't know what to do when they first told me they wanted that much food... but an item box would be handy. I'm jealous that the ingredients won't get worse.... Well, it's good and bad to not be able to mature or something like that. Anyway, I know a lot about the recipe, so I'm good here now. Yes, this is a thank you"

Tell him so, and hand him a tart with color-picking fruit on it to Ray.

Ray, who receives the tart, leaves the dining room with a gentle thank you.

At this time, the so-called mackerel is created from a hamburger recipe spread from the ancient sky pavilion, and can be combined with the udon passed on to the gilm to make the mackerel udon... that's still a while away.