He quickly analyzed the value of this information in his mind.
This is much more than just making a meal taste better.
If we were to host high-end private hunting clients in the future, we would give them food with a " Courage " effect before they went into the mountains to face wild beasts.
Customers will no longer miss their shots due to fear.
His hunting success rate will increase exponentially, which will become his irreplaceable core competitiveness in the Alaska wilderness.
"How long do you need to marinate it?" Laurent leaned closer to the spice bowl, carefully observing the color changes of the meat slices.
Ten minutes.
Su Wei put down the clamps, walked to the sink, and turned on the tap to wash her hands.
"If it exceeds ten minutes, the high concentration of fruit acids will completely ripen the meat, thus defeating the purpose of enjoying its fresh sweetness when eaten raw."
During the ten minutes of waiting, the only sound in the kitchen was the soft hum of the oven.
When the time was up, Su Wei used tongs to scoop out the twelve pieces of meat one by one and laid them flat on a wide-mouthed glass plate filled with crushed ice.
"Chef, please."
Su Wei took half a step back.
Laurent took out a pair of long silver chopsticks, without dipping them in any excess sauce.
He picked up a piece of pink, cold marinated bear meat, put it in his mouth, closed his mouth, and began to chew.
In the first second, the intense tartness of blueberries and the savory saltiness of sea salt explode on the tip of the tongue.
In the third second, the teeth severed the thin muscle fibers.
Contrary to expectations of the dryness and coarseness of wild animals, the meat, softened by the powerful fruit acids, became as tender and juicy as jelly.
But deep within the bite, there is an astonishing resilience characteristic of a predator's muscles.
In the fifth second, the crisp, pine scent of spruce needles exploded deep in my nasal cavity, perfectly masking the fishy smell of the bear meat itself.
All that remains is the intensely rich, carnivorous aroma of a male bear in its gluttonous phase.
Laurent chewed faster and faster, his Adam's apple bobbing as he swallowed the pieces of meat.
The [ Courage) ] effect is active.
Laurent felt a faint but distinct warm current rising in his stomach.
The heat surged up his spine, invigorating him.
His initial fatigue vanished, replaced by extreme excitement.
He no longer felt like he was standing in a safe, bright, modern kitchen.
Instead, he stood on the windswept cliff of Zhushi Pillar Mountain, holding a hunting rifle, looking down at a huge prey.
This is a pure, primal desire for conquest.
Laurent opened his eyes, his blue pupils bloodshot.
He threw the silver chopsticks on the table and pressed his hands firmly against the stainless steel edge.
"This isn't even a dish."
Laurent's voice trembled slightly.
"This is a potent aphrodisiac targeting primal male desires."
The way he looked at Su Wei changed; it was now a kind of fervent desire for higher skills.
Pierre, unconvinced, didn't use chopsticks but grabbed a piece of meat from the ice plate with his hands and stuffed it into his mouth.
Pierre froze after only two bites.
He looked down at his calloused hands, his five years of cooking experience utterly shattered by the sight of this piece of raw meat.
It did not undergo 72 hours of acid removal and was not placed in a constant temperature chamber for dry aging.
Using only leaves and wild fruits.
"This doesn't make sense..."
Pierre muttered to himself, staggered back half a step, and slammed his back against the sink with a dull thud.
This is of course illogical; it is the knowledge base brought by Cooking Level 3 that makes Su Wei's Cooking close to those of a master.
The Simple Dietary Supplementation derived from preparing meals have special effects.
This gives his food a unique competitive edge.
That's what makes this dish special.
"Bite."
The oven's countdown timer has ended and the alarm has sounded.
"The stone slab is ready." Su Wei's voice broke his reverie.
Two apprentices, wearing heavy heat-resistant gloves, carried out the slab of black volcanic rock that was glowing red-hot.
The stone slabs were placed on specially made, thickened, heat-insulated wooden supports, their surfaces radiating an astonishing heat.
The high temperature above caused significant optical distortion.
Su Wei picked up the huge piece of shoulder fat that he had just cut off and used the willow blade to cut off a piece of pure white, thick bear fat.
He casually tossed the bear oil into the center of the 300-degree Celsius stone slab.
"Sizzle"
A sudden explosion rang out.
The white bear oil turned into a pool of scalding golden liquid as soon as it came into contact with the hot stone slab.
An extremely strong, oily aroma suddenly burst forth, filling the entire space.
This isn't the mild, milky aroma of butter, but rather an aggressive, rich, and mellow fragrance.
Su Wei used tongs to pick up the whole, unsliced piece of red pork tenderloin and pressed it heavily onto the scalding hot stone slab.
Thick white smoke billowed into the air as a violent Maillard reaction occurred at the contact surface.
The dark red surface turns brownish-black within two seconds.
"Flip it over."
Su Wei counted silently in her mind, flipped the clip over, and moved cleanly and efficiently.
The other side also contacts the stone slab for two seconds.
In a total of four seconds, the piece of meat was quickly removed from the stone slab and placed on a wooden cutting board at room temperature.
"Let it stand for thirty seconds."
Su Wei stared at the steaming piece of meat.
"Allow the core temperature to slowly spread outwards, redistributing the juices that were driven away by the high temperature."
Thirty seconds later, Su Wei swiftly sliced the tenderloin in half from the center.
The moment it was cut open, a juice with a rich, wild flavor flowed out from the cut.
The outer layer is a one-millimeter-thick, brittle, hard shell.
The interior is a perfect ruby red, in an excellent semi-ripe state.
Eat it plain, without any seasoning.
Ignoring the scalding temperature, Laurent reached out, grabbed half a piece of meat, and stuffed it directly into his mouth.
The moment you bite through the charred crust, scalding hot juices burst in your mouth.
If the previous cold marinating was a frozen blade, then the current hot stone frying is an erupting volcano.
Extreme temperature contrast, pure wild collision.
Laurent finished chewing the last bite of meat with his eyes closed.
He pulled the silk handkerchief from his breast pocket, wiped the grease off his chin, and straightened the collar of his double-breasted chef's uniform.
Laurent strode up to Su Wei.
The apprentices and Pierre around them all stepped back to make room.
They looked at Su Wei as if he were an unbelievable monster.
Pierre took out a notebook and pen from his pocket and began to quickly record all the data and steps that Su Wei had mentioned.
Laurent stopped in front of Su Wei.
"That old man in Seattle is going to go crazy," Laurent said, emphasizing each word.
"He would elevate Chart Room to legendary status at the Michelin judging panel because of this dish."
Su Wei wiped the willow blade clean and put it back in its place.
"I accepted the $100,000 commission with a clear conscience."
Laurent shook his head, a highly ambitious smile appearing on his face.