Chapter 70
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Translator: True Detective
Chapter: 70
Chapter Title: Grand Chef Korea - Preliminary Round Cooking
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1.
"What brings you here?"
I tilted my head and asked. The girl fidgeted awkwardly before dropping her gaze to the floor. Her feet couldn't stay still, shuffling restlessly.
'She'll need some courage.'
I cast the Blessing of Courage on her again. As if she'd made up her mind, she clenched her fists tightly and lifted her head. Our eyes met, and she quickly looked away.
"U-Um, do you... h-have any extra butter? I-I forgot to bring mine... And the dish I'm making really, really needs butter...!"
The girl trailed off at first, then blurted it all out like a machine gun. Tension and anxiety tangled together, as if she didn't even know what she was saying.
"Hold on. Calm down."
I gently placed my hands on her shoulders. She flinched, but thankfully didn't pull away.
"Your breathing's too shallow right now. Try inhaling in two counts, then exhale slowly. Like this."
I placed a hand lightly on my chest first, took a deep breath in, and slowly exhaled to demonstrate.
"Now close your eyes and follow along. Slowly. It's okay."
The girl mimicked the breathing I'd shown her.
"No one's going to hurt you. You're safe."
I whispered while doing my best to soothe her. I didn't forget to cast the Blessing of Peace as well.
"Okay, now tell me slowly. What did you need from me?"
The girl opened her eyes. Her pupils still trembled, but the fear and anxiety from before were gone.
"I need butter... Could I borrow some if you have extra? I'll pay you back later for sure."
"Sure. You can take as much butter as you need. I brought extra just in case."
I smiled and handed her half of the butter I'd brought.
"Th-this is expensive butter... Are you sure I can take this much? I don't need this many...!"
"What if it's not enough? Just take it. Don't go asking anyone else."
"Thank you...!"
The girl bowed her head deeply.
"Better hurry back. Time's ticking away even while we're standing here."
"Oh no...! S-sorry for taking your time...! I'm going now...! Thank you so much―!"
She startled and rushed back to her station. I had the feeling the cameras around us were pointed especially at me.
'Not my imagination.'
I had no idea how they'd use this in the broadcast, but I hoped there wouldn't be any devilish editing. PD Jung In-sun didn't seem the type, but who really knows with people?
I picked up my knife again and sliced the remaining potatoes. The peeled ones went into a bowl of water to remove surface starch.
'This is important.'
If starch remained on the potatoes, they could burn while frying. So they needed a thorough rinse and transfer to a fresh bowl.
The ideal method was soaking them in water and refrigerating for a day to mature, but with no time for that, this would have to do.
'Time to start on the meat.'
I placed the frying pan over the gas flame. Heated it to medium, then added a bit of canola oil.
Sizzle―
I laid it pepper-side up first. Seared for about three minutes until the surface browned.
'Perfect.'
When I flipped it, the steak showed a perfect Maillard reaction.
Sizzle―
I added butter to the pan and let it melt. This lowered the temperature enough to prevent the pepper from burning.
As soon as it melted, I spooned it repeatedly over the meat. This basting technique infused deep flavor and kept the surface from drying out.
The browning meat and the subtle butter aroma whetted the appetite.
"Hello."
A voice came from the front as I focused on cooking. Looking up, I saw Chefs Kang Taeyeon and Han Seojin standing side by side.
I bowed quietly. She smiled warmly and spoke.
"May I have your name?"
"Kang Yerin."
"Yerin, it's so nice to meet you. Mind if I ask what dish you're preparing?"
"One moment."
I gripped it with tongs from the side to flip without damaging the peppered surface. Confirmed both sides were perfectly seared, then started on the edges.
"Steak au Poivre. It's a French dish."
No need for more explanation. Both chefs were experts and surely knew it.
"Ah, um. I see."
Chef Han Seojin said awkwardly. Chef Kang Taeyeon stared at me intently before asking,
"Kang Yerin. Do you remember what I said earlier today?"
"Yes."
"…………."
Silence hung between us. Only the low sizzle of the meat filled the air until Han Seojin jumped in.
"You said to put our lives on the plate! Right?"
"Correct. Kang Yerin, have you ever studied abroad in France?"
"No."
"Then let me ask: Does the dish in front of me reflect your life?"
He fixed me with a sharp gaze.
"Yes."
"...Understood. I hope it turns out as good as your confidence. You have 40 minutes left. Good luck finishing up."
"Thank you."
The two chefs bowed lightly and moved on to other contestants.
'That'll do.'
A sound came from the oven once the meat's edges were evenly cooked. I transferred the steak to a sheet pan and slid it into the preheated oven.
While making the sauce, the meat would rest and finish cooking gently. Normally you'd need a thermometer for internal temp, but not me.
'Go by feel.'
Back in that other world, there were no thermometers for cooking. Just open wood fires, not even gas.
'And I still nailed it perfectly.'
I was confident I'd reached mastery in grilling meat.
'Time for the sauce.'
I finely minced a shallot. It would add a light onion flavor without overpowering the sauce.
In the pan from searing the meat, I added the minced shallot and garlic, plus a pinch of salt. Sautéed for a minute, then added brined green peppercorns.
'This is the highlight.'
I pulled the pan off the flame and poured in cognac. This prevented flare-ups. Safety first.
Whoosh―!
Holding a lighter close, flames shot up vigorously.
The flambé technique: pour liquor and ignite to burn off alcohol quickly, leaving only the flavor.
'Brings back memories.'
Watching the blaze, I recalled the fire spirits handled by elves. They were so reliable.
I didn't strictly need the flame—it could've evaporated naturally. But this visually confirmed the alcohol was gone.
'Looks great too.'
No alcohol scent remained, so I added my homemade beef stock and heavy cream, reducing on medium heat. Half the volume, and it was done.
Main dish prep complete. Now just wait out the time.
'Finish the fries.'
I drained the soaked potatoes in a colander, spread them on a paper towel-lined surface. Covered with more towels and patted dry.
In a pot, I combined peanut oil and lard. These would boost flavor.
Once the oil hit about 200°C, I carefully added the potatoes in batches to avoid dropping the temp.
Sizzle sizzle―
Bubbles rose as they blanched—not full fry yet. Double-frying makes them crispier and tastier.
I fried small batches and placed them on a baking sheet.
"Phew..."
After the first fry on all potatoes, I froze them straight away. To dry the surface and firm up the insides.
As I caught my breath, I noticed the sauce had reduced by nearly half.
"Mm."
I tasted the reduced sauce from a spoon. Shallot, cognac, pepper aroma; deep beef stock; rich, smooth cream.
"Good."
The sauce coating the spoon's back meant a bit more reduction for perfection.
'Final touches.'
I pulled the meat from the oven. Golden-brown crust studded with peppercorns.
Let it rest while fetching the potatoes from the freezer. Reheated oil to 200°C and added the chilled ones one by one.
Sizzle sizzle―
This was the real fry: crisp outside, fluffy inside. Perfect side.
After five minutes, surfaces turned golden-brown with a crisp snap. Drained into a bowl, seasoned with salt and herbs.
'Done.'
I took a wide, clean plate. Spread thick poivre sauce thinly at the base, piled fries carefully atop.
Finally, placed the fresh-from-oven tenderloin steak gently on top.
Ding―
Dish complete, I quietly pressed the bell in front.
"Already?"
"Five minutes left."
A stir rippled around me. A familiar face from the staff approached: writer Seo Na-hyun.
"Are you done with your dish?"
She treated me like a stranger, and I did the same. No reason to act acquainted here.
"Yes."
Her gaze shifted to my plate. She swallowed hard, then pointed to the Grand Chef-logoed door.
"Place it on the cart and head to judging."
"Got it. Thank you."
I carefully set the plate on the cart, gripped the handle, and walked slowly to the door.
"Woooow―!"
"You got this!"
"Pass for sure!"
Cheers and encouragement rang out. Glancing at the audience seats, I saw unnie gripping her hands tightly, watching me.
'It's fine.'
I gave her a faint reassuring smile and headed to the firmly shut door.
Judging time now.