Oishinbo - Vol. 3 Ch. 25 - The Succulence of Beef

[MangaDex]

 

[throwawaygod]

This seemed like one of the easier chapters to do.

 

[Mugiwara325]

Steaks are fairly common across most of the 'Western' world, so it might seem like common knowledge to many of us, but I can imagine it being more of an exotic meal to the common folk of 1980s Japan.
Not that the Tozai crew are common folk or anything. They work in Ginza and can afford to eat there regularly.

 

[throwawaygod]

When mangas say salad oil, what do they mean exactly? Vegetable oil?

 

[Mugiwara325]

When mangas say salad oil, what do they mean exactly? Vegetable oil?

Salad oil refers to oil that is used to make salad dressing. This usually means canola oil, though I suppose vegetable oil could also qualify.

 

[sarusa]

Thank you for the note on searing in the juices being a crock but adding flavor. Also there are some steakhouses and prime rib places that will kick you out if you ask for your meat well done and/or slathered in ketchup, and good for them. You don't deserve nice things, go eat at Chick-fil-A.

 

[d_a_renoir]

I'm hungry for steak now... I love home cooked plain steak.

I don't really like the taste of spices, so while I'm fine with restaurant steaks I prefer unmarinaded plain steak with just salt. Even in the restaurants I always have to ask to hold the pepper because it stings my tongue and I can't really savour the beef anymore.

 

[RedIce05]

It’s a myth that searing seals in the juices. Yes, browning improves the food but that’s because of the Maillard reaction not due to preventing moisture loss.

 

[friendly]

Huh, I'm actually happy to have read this- I feel like I understand better why sometimes a 'rare' steak is kind of bland.