The aftermatch [Training]
Apr 24, 2020 15:10:50 GMT -7
Post by ~Emi~ on Apr 24, 2020 15:10:50 GMT -7
0/125, 30/60, third post
As he considered what actually would happen in the bowl, he realized that if he added in more spices to the mix, the meat would be able to absorb a lot of it. That allowed him the realization that preparations was equally if not even more important than the actual cooking of the food. So he decided to take some more care with his preparations that time and really think of every step on the road. After Emi then had added a few more spices that he could imagine himself liking to the bowl with the meat in it, he went over to the salad and other conserves. Since he had noticed that the conserves almost always used a lot of vinegar to keep the products safe, he imagined that he would need to make some of the bitter taste to vanish to make it tastier. So he decided that he would drain the liquid and then add in a small amount of sugar and lemon into all of the conserved that he would use.
That way he figured that he would be able to balance out all of the tastes to have them all work in unison to allow the main part grow stronger. Emi then brought out a skillet and added in some water and had it start to heat up with a fairly large amount of salt. While waiting for it to start boiling, Emi added in some oil and butter into the normal pan, which he gently pushed around to make the entire thing wet. As he saw that there were starting to become a few small bubbles in the liquid, Emi poured in the meat into the pan and swiftly stirred it around. He liked that the meat was sizzling so much better than the first time he had done it, which he notices was also thanks to the quality of the meat and the butter in the pan.
When the meat had gotten a faint color on the first side, Emi threw in a few cloves of garlic, normal union and some mushrooms. The smell of the food cooking was very tempting and Emi just knew that he had already managed far better than the previous attempt. As he wanted to keep the meat as fat as possible, he made sure to pour some of the liquid present in the pan over it, like a small shower of flavors. Before it was time for him to turn it around, he put in the potatoes into the boiling skillet and stirred it a few seconds before going back to the meat and turned it around. The brown side was incredibly good and he doubted that he would be able to make it any better even if he would have better supplies. It didn't take that much more work for him until he had managed to get the food off from the stove and unto a plate, which he swiftly devoured with great pleasure.
As he considered what actually would happen in the bowl, he realized that if he added in more spices to the mix, the meat would be able to absorb a lot of it. That allowed him the realization that preparations was equally if not even more important than the actual cooking of the food. So he decided to take some more care with his preparations that time and really think of every step on the road. After Emi then had added a few more spices that he could imagine himself liking to the bowl with the meat in it, he went over to the salad and other conserves. Since he had noticed that the conserves almost always used a lot of vinegar to keep the products safe, he imagined that he would need to make some of the bitter taste to vanish to make it tastier. So he decided that he would drain the liquid and then add in a small amount of sugar and lemon into all of the conserved that he would use.
That way he figured that he would be able to balance out all of the tastes to have them all work in unison to allow the main part grow stronger. Emi then brought out a skillet and added in some water and had it start to heat up with a fairly large amount of salt. While waiting for it to start boiling, Emi added in some oil and butter into the normal pan, which he gently pushed around to make the entire thing wet. As he saw that there were starting to become a few small bubbles in the liquid, Emi poured in the meat into the pan and swiftly stirred it around. He liked that the meat was sizzling so much better than the first time he had done it, which he notices was also thanks to the quality of the meat and the butter in the pan.
When the meat had gotten a faint color on the first side, Emi threw in a few cloves of garlic, normal union and some mushrooms. The smell of the food cooking was very tempting and Emi just knew that he had already managed far better than the previous attempt. As he wanted to keep the meat as fat as possible, he made sure to pour some of the liquid present in the pan over it, like a small shower of flavors. Before it was time for him to turn it around, he put in the potatoes into the boiling skillet and stirred it a few seconds before going back to the meat and turned it around. The brown side was incredibly good and he doubted that he would be able to make it any better even if he would have better supplies. It didn't take that much more work for him until he had managed to get the food off from the stove and unto a plate, which he swiftly devoured with great pleasure.