Cooking with Wild Game: Volume 11 by EDA

Author:EDA
Language: eng
Format: epub, pdf

* * *

I was asked to use kimyusu meat and curd to make dinner for that night.

She asked for kimyusu meat three days in a row, which showed how much Lifuria liked it.

Kimyusu meat and curd… So a dish with chicken and cheese, huh…

Since there was an oven, how about making a pizza? But there wasn’t one in the Forest’s Edge, so I wouldn’t be able to put this experience to use in the future.

So I decided to go wild and make piccata.[11]

This was an Italian dish made by frying meat dredged in flour and egg.

I had never eaten proper Italian piccata before too and only tried the imitation made by my dad. He didn’t make this for sale but as supper or gifts.

He used chicken breast meat, so I decided on kimyusu breast meat too. I decided to boldly remove the skin and cut it 1 cm thick, and then tenderize it with a stick. I used two slices for a portion, so there were six slices for three portions.

After seasoning it with Pico leaves, I stuffed crushed curd between the slices. The type of curd wasn’t specified, so I chose the Gyama curd that was tougher and easier to crush.

After finishing with that, I cracked an egg. I used the grate to grind the karon curd into powder-like form and then added it into the egg.

That was the gist of making piccata that I learned from my dad; I wondered how real piccata was made. I heard traditional piccata used veal.

Anyway, I used fuwano bits in place of flour and sprinkled it onto the meat, then poured the egg-curd mixture, and finally grilled it in a pan. Grilling it with nyuushi would make the taste too strong, so reten oil should do here. Reten oil was similar to olive oil, and personally, I thought it was suited for Italian dishes.

With that, the main dish was more or less done.

I decided to use the tarapa sauce used for the 『Kiba burger』 for this dish. When I ate piccata back home, the sauce was also tomato sauce with lots of onion bits. The aria that had the fragrance of onion and the tarapa sauce meshes well with the grilled kimyusu meat.

I tried the sample I made, and the texture of the meat, egg, and fuwano bits mixed wonderfully with the chewy curd.

If I could make this dish in the Post Station Town, it would definitely be popular. I just needed oil and eggs to make this in the Post Station Town.

I could purchase Gyama curd from the Semu peddlers and figuring out how to make curd from karon milk shouldn’t be too hard. The reten oil that I couldn’t buy had to be substituted by kiba oil though.

And I had to consider if kiba was suitable for this.

Would the kiba taste be too strong?

I wouldn’t know if I didn’t try it, but I felt I could still make a strong tasting dish. A kiba piccata that tasted like pork piccata… I could wrap it in grilled poitan and sell it at the stall.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.