564 Twenty-ninth Day of the Green Moon ② - Chaska

"Now let's actually see what procedure we use to process this Chaska fruit"

Varcus was an explanator and it was Tartumai and Siri-Low who actually worked. Roy, an irregular assistant, looks like he only helps with chores: carrying iron pots or pumping water.

First, a large amount of Chaska fruit is thrown in a large iron pan, where water is poured. They say the amount of water weighs the same as the fruit of Chaska.

Then cook the strong fire in the kamado and wait for it to boil.

When boiled, stir when the chaska fruit has inhaled enough water. It was a story that if left unattended, Chaska would burn.

"In this state, wait for the water to fly. You may put it on as strong a fire as possible to avoid extra time."

Old man Tartumai, a mixed blood with Sim, explained that in a quiet voice.

Siri-Low has the role of stirring, sweating on his forehead. When this happens, they don't have to wear a white mask to be allowed.

"Eventually, when Chaska breathes out the water, her response will be snug and heavy. Together around that time, we will now apply our hands to crush the fruit"

Ten minutes later, Siri-Low switched the wooden slab for agitation to a rub-like instrument and began to show a crushing motion as he crushed the contents of the pan.

This seems to be quite a heavy labor. Roy had the same face he had replaced, but he kept his mouth shut.

"If that's how the water flies completely, I'll move the pan elsewhere"

It seems this is not a task that Siri-Low could do alone, and a stick was given to the handle of the pan and moved with Roy to the next kamadu.

I don't have to worry about burning any more because I haven't been set on fire by your skin. At that place, Siri-Low continued to wiggle the rind with even more crumbs.

"If you want to flavor Chaska itself, throw the ingredients at this stage. Today we will keep going to make sure you know the taste of Chaska itself correctly"

If you realize it, the explanator will also be the role of Tartumai, and Varcus watched over the disciples with his usual blurry face.

The cooks from the thirty are all watching Siri-Low's work in a rare way. In the meantime, Count Dalaim's chef, Yang, snuck up on me.

"I was told that Chaska is an ingredient that is eaten like fuwano in shims, but the procedure seems to be very different."

"Yeah, that's right," he replied, "I remain secretly dawning in my heart.

The mellow scent drifting from the iron pot was very similar to freshly cooked white rice.

Siri-Low, who is trying so hard to match it, looks like he's even caked.

"As you crush the fruits of Chaska in this way, you become more viscous. Fix the chaskas first until the shape of the fruit is completely gone."

From beside what Turtumai was saying, a snuggly chaska was teasing the rind.

It is also a matter of whether the rice cake is caught in the pestle with cake.

"This amount is enough for one person, but if you're dealing with a lot more chaskas, shake the stick for a few people. Keep in mind that you have to aim for the next step before the hot chaska cools and solidifies"

I'm working in a hot iron pan, so it'll still take some time to cool and solidify. Siri-Low was immersed in the task alone for a few minutes.

As the work progresses that way, Chaska's viscosity finally grows stronger.

When Siri-Low pulled the stick, a surprise burst out of between the galleries as the snapping chaska began to snap everywhere.

"That's tremendous stickiness. It's like a carved gigo."

"Will that make it a dish similar to Fuwano's? So far, it's hard to imagine."

Nor did the whispers of the cooks appear to have gone into his ears, and Siri-Low accomplished the task.

"You're welcome," Turtumai nods.

"Now this is the next step. Lord Bozzle, bring that equipment here."

What the bozzle carried was a large bowl-like cookware made of metal.

A sweaty Silly-Low plushes his face with the hand plush he receives from Roy before taking up a bottle of red mammalian vinegar. A small amount of Mammalian vinegar and plenty of water were poured into the bowl.

"The ratio of water to vinegar, please, is 10 to 1. Whether it's vinegar or seal juice, Mammalia vinegar is more user-friendly in this Genos."

Entering with such words, Tartumai had strange apparatus in his hands.

It is a metal, elongated box. It is about 30 cm long and the surface of the incision is about 10 cm on one side. One side face is not sealed and countless small holes are holed in the other side.

"We'll pack the chaska in this and mold it"

Saying, Tartoimai stuffed a dusty chaska in the box.

Thus, he appreciated the wooden apparatus processed to the size that fitted the face of the incision, and when pushed all the way in, the chaska grew slightly as though by the way from the countless holes.

In front of the amazing crowd, a bunch of chaskas thinned like yarn fall over the liquid strained in a bowl.

"When you do this, the mammalian vinegar stretches the membrane over the surface of the chaska, and without the bumps sticking together, it won't keep its original shape. If you wash it with water after a while, the taste and aroma of Mammalian vinegar will disappear, and the surface viscosity will never rise."

I've never heard of acidity inhibiting starch viscosity.

That means I guess this is because of the nature that either Chaska or Mammalia have. Is it still a characteristic of Chaska that even the fruit juice of the seal can be substituted?

"Hmm. This is a face demon. Why do you have to do that, in a yarn shape?

When Timaro asked with a urchin face, Turtumai was answering as he continued to work with machine-like accuracy.

"If you leave the chaska cold as a lump, it becomes as hard as wood. If you pass the heat, it will soften, but then even the stickiness will rise this time. The people of the east must have devised these processes in order to finish the difficult to handle Chaska as a delicious dish. I hear in the shim you wrap a chaska in an oiled cloth, and then you make a hole in it and squeeze the contents."

The exact thing is, it's not just a handful. Talking faceless, Turtumai looked kind of like a machine doll.

"It also seems that in Sim's meadow area, it is common to eat this way, throwing meat, vegetables and vanilla over the fire with the chaska soaked in vinegar water. For the people living in the meadows, this way of eating, which can be made with one iron pot, would have been preferred with less effort. I hear the cooking method of eating water cut chaskas with ingredients is preferred in the king's capital of Sims."

"Hmm. Either way, that sounds like a lot of work compared to Fuwano. Is this ingredient called Chaska worth using for cooking until then?

"I think there's something else you can actually eat to make sure of that."

When the bowl eventually filled with chaskas, the bowl prepared a new bowl.

And the bowl filled with chaska was nicely washed with water after the contents were spanked by wooden monkeys.

"Please keep tasting this chaska. This will be a vegetable chaska with no salt or anything on it."

As Tartumai continued to work, Bozzle and Siri-Low began to split the first minute into small plates.

The cooks, curious faces, pinch it up. We were reluctant to receive it at the end of the line by the woods.

It does have the same white sawmen-like appearance that was served in Silver Star Hall.

However, at that time, some kind of legume had been refined in the fabric. This will be our first experience with vegetarian chaskas.

"This is Chaska, isn't it? Indeed, as I heard, it seems to be a dish similar to a pastry."

Yun-Sudra, who was the only one in this who had not attended the "Silver Star Hall" dinner party, said so with a smile.

I nod back to you and throw a pinch of Chaska in my mouth.

Again, even though it's a millimeter long and only thin, it's a lot of elasticity.

Speaking of which, even during that dinner party, I had the feeling that I was "like rice cake".

(But even regular rice cakes don't get so thin and lazy. So that's all viscosity is unusual)

And it tastes like chaska.

At that time, it was as strong as a noodle, and because some legume was refined, it was not possible to confirm the taste of Chaska itself.

For the first time, the vegetable chaska in my mouth was slightly sweet.

There is no strong flavour or flavour. Just a hint of sweetness and fragrance spreading in my mouth and disappearing quickly. The flavors and flavors of Mammalian vinegar were washed away beautifully, so I could confirm the gentle taste.

(It's not like beef at all. I also think I heard that the non-sticky indica rice is the ingredient... after all, this feels like I'm eating a cake rice finished with noodles)

I knew I was thrilled to be alone.

The other Kamadoku people taste Chaska with a slightly more difficult face.

"Even a pasta made of fuwano or poitan is not enough without flavoring it... I guess it's just like that"

"What makes it different from a puff is this teeth scratch and bite. This will make you feel comfortable… you may be able to make a dish with different delicacies again"

Tour-Din and Raina-Lou and Sheila-Lou are not serious faces.

Mime and Limi-Lu and Yun-Sudra are very entertaining faces.

In the meantime, Shaska was now handed out something with a smooth red sauce.

Should I say sauce or soup? It was prepared in advance, and Varcus warmed it up again while we were tasting.

"This is a broth taken from the bones and meat of the caron with a slight addition of salt, tau oil and ira leaves"

When I mouthed it, now there was an astonishing blur.

The shaska was dramatically delicious just by hanging the thin soup. Try Varcus, who prefers complex flavoring, maybe it's just a consolation, but the taste of the soup itself was delicious in the first place.

But after all, it must be a flavor devised to show off Chaska's lead. The deep caron stock was beautifully reconciled with the tingly spicy ira leaves, and this alone made it seem like a fine dish already.

"This is delicious. It also seems to have a comparable flavour to the dish Lord Asta taught me earlier called" Black Fuwano Noodles "."

Jan also said so, as she felt.

After finishing his job, Varcus looks around at the cooks with a blurred eye.

"How about that? If you seem to want Chaska, you can make regular arrangements to buy it from Sims, so I intend to spare no effort."

"Hmm. Well, I'm pretty sure it's an ingredient worth working on. It seems to take a lot of work, but that's the same thing with Lord Asta's invented" Black Fuwano Noodle Soba "… if it's the only dish you've ever had to taste in Sims, there won't be many people who will be happy."

Timaro replied so in a tone of tone.

The other cooks generally agree. I looked around happily at it, and then Polearth turned his gaze towards me, too.

"How about Lord Asta? Lord Asta, who already deals in a dish called" Black Fuwano Noodles ", will soon be ready for a delicious dish."

"Yeah, well... I just don't think I can do it in a slightly different way before I do."

"Different ways of processing?

Polearth is strangely inclined to his neck, and Timaro is frowning as well.

And from behind it, Varcus had been pointing his emotional unreadable gaze.

"What is different processing like? Has Lord Asta ever dealt with ingredients similar to Chaska's?

"You don't know that unless you actually touch it. However, as far as I'm concerned, I'd like to do some research."

Needless to say, I was hoping to find a way to keep Chaska in her mouth.

As a Japanese born in Japan, that would have been a supremely natural wish. Although this Genos had encountered many different ingredients, only ingredients similar to rice were hard to come by.

"It's very interesting. Would you mind if I took a look at one end of that research, too, on this occasion?

"Yeah? That can stick... it can take time, and it could fail a lot, right?

"I don't mind. Is there still a loose end to the carving?

That was the word directed at Polearth, the partitioner.

Polearths is smiling and nodding "of course".

"The taste of the ingredients is because this Chaska was the last. There must still be a respite until the cooks who work at this hotel begin to see you."

"Really? So sweet for your words, just a little"

Either way, I was thinking of throwing in my personal belongings and letting you buy Chaska. If only the first step of research could be taken on this occasion, that would have been an extremely gratifying story.

But also, we don't know how similar Chaska actually is to rice, so this is a difficult question.

After considering it, I decided to lump four different tastings at the same time.

"Okay. Well, let's get Chaska apart first. Calculating to cross mouth to mouth by mouth to all of you here... maybe five cups each in this container."

With the help of Raina-Lou and the others, we move Chaska into vessels.

When I touched my hand in this way, Chaska's fruit was actually very stiff, with a texture very similar to raw rice.

However, even up close, its shape is a beautiful oval, and that indentation that occurs in the removal of germs does not exist. Again, this is an ingredient from different worlds similar to rice.

It's not rice, so I guess I don't even need to grind it with water to take the bran.

But I decided to try and sharpen it with water for only two of the four chaskas.

The reason was that he wanted to relieve the viscosity of this chaska at all.

This chaska is probably more viscous than regular cake rice. I should have had to attack that viscosity first if I was to be an ideal rice substitute.

Consistent with that strategy, I also focused on the amount of water.

First of all, as a major premise, the amount of water is greater than that of Turtumai. Turtumai was letting Chaska suck all the water, but without even more water and air than that, it was because it would interfere with the steaming process.

Originally even in my hometown, if converted by weight, the water used 1,4 to 1,5 times the amount of rice. This time, there was something more I wanted to try, so I decided to do it in two patterns, one, five times and one, seven times.

Shaska sharpened with water and shaska not sharpened. There, the amount of water is multiplied by one and five times and one and seven times, for a total of four patterns.

And the important thing is, fire.

I had to rely on the experience of a handful of rice box cookers already. I never even handled earthen pots at my father's disposal, but if it was an iron pot to use, the lunch box must have closer properties.

(Well, I used to camp with my dad and Lina once a year. You'll figure it out)

With that in mind, I decided to start a fire somewhere else.

Give an overview to three people: Raina-Lou, Sheila-Lou, and Tour-Din to get the fire turn in the same way. It is the practice of the so-called "first chorocholo, medium pappa".

At first, on medium heat, wait for the heat to turn carefully to the iron pan.

When the hot air comes out of the gap in the lid, set it on high heat at once. I let it burn so magnificently that I couldn't beat as many tartumys earlier.

After a while, the lid starts to move unreliably, so put the affordable weight on the lid.

In the pot these days, Chaska would be making a flashy leap.

Alternatively, would it show a different nature to rice and be integrated with the snuggle?

All this could not be confirmed that the lid could not be opened.

The cooks are watching our work without a scratch.

The people Chaska itself was the first to see, as well as the Vulkas, must have been hard to understand what I was trying to do.

In the meantime, the lid movement, which was about to spill, subsided.

Here, the fire is changed to medium heat.

However, the two iron pans, which use 1,7 times more water, have the lid moving in the same condition. Due to the volume of water, the steam momentum has not yet subsided.

Here I am, breaking that iron rule a lot earlier than "Don't take the lid off if the baby cries". That's why I dared to use more water.

"Okay. Then I'll take the lid off these two. It would be a great steam, so be careful."

After I gave him that kind of attention, I took one lid away.

As expected, a faint vapor is ejected. From the surroundings, oops came the twist.

After waiting for that steam eruption to subside, I peeked into the iron pan.

White chaskas are leaping in the boiling water. In the meantime, it doesn't seem to be integrated or anything.

I borrowed the pattern and removed the excess water.

Remove more used water here.

I just don't throw away the broth, but I store it in an empty iron pan. I wanted to test the broth to confirm my hypothesis.

Once the water has been removed as such, close the lid and place the weight on it.

By the end of the other iron pan, the movement of the lid had already been quiet, so the fire was switched quickly to medium heat.

"Asta, why did these pans use more water? It doesn't seem to make much sense to me to remove it later."

What I've been asking with my eyes shining in curiosity has been Mim.

After switching to medium heat for the second Kamamen, I turn back to you.

"I'm from Chaska. Which stickiness do you want to take? I'm hoping that the viscous ingredients dissolve in this removed water, what do you think?"

This was the knowledge I gained when I learned to treat my father with indica rice.

Indica rice is a variety of rice commonly handled in Southeast Asia and elsewhere. This is originally a less sticky variety than Japanese rice, but it is often cooked using the "hot water method" to remove more stickiness from it.

In Japan, the quantity of water is strictly arranged to cook rice. A proper amount of water was devised to prevent the rice from finishing well after inhaling the water.

In Southeast Asia, however, rice is often eaten as an accompaniment to grilled rice and curry. To this end, cooking methods seemed to have been established that could be finished in a less viscous fashion.

"Long before you were born, there was a fuss about a lack of comedy. The cold damage caused me to lose rice in Japan. At that time, Indian rice was imported in large quantities. You can't cook it like Japanese rice. Finishing different varieties of rice in the same procedure means there's no way it's going to work."

When was that, my father said it that way?

Originally, even if the less sticky indica rice was cooked in the Japanese way, it would turn out to be a pasa finish. However, because such knowledge had not passed in Japan at the time, the reputation of "indica rice is not good" and so on has been rolled up.

"If we were to sell indica rice, it would have been nice to have told us about 'how to get hot water'. And if you could tell me how to cook delicious grilled rice, I wouldn't have even raised that much discontent."

Regardless of my father's emotions, I got a chance to learn about "How to Get Hot Water" and Indiana Rice.

So, this chaska is the opposite of Indian rice, a much more sticky ingredient than Japanese rice.

Then it occurred to me that employing the "Hot Water Removal Method" would not relieve the stickiness at all.

"In the meantime, this removed water is white and cloudy. Is this the stickiness of Chaska?

In Mim's words, my consciousness was drawn back to reality.

"Probably," I nod as I gently put my father's lavish smile into the depths of my heart.

"Besides, I'm sure there's a little bit of Chaska nutrition melting out here, too. If you can handle Chaska by the woods, I'm going to let you use this broth for another dish."

"I see. I'm so excited to see how Asta finishes Chaska"

That's how Raina-Lou called me "Asta" when I was talking to Mim.

"The hot air subsided and I couldn't hear it boiling. Didn't we run out of water completely?"

"Okay. Then let's get it down from the fire"

We gave the iron pot handles a stick and moved them to the fire or not, just like Siri-Low and the others.

From here on, it is a steaming process.

The time would be between 15 and 30 minutes. Pol Earth was squeezing his hands in such a way that he couldn't wait.

"Now, are you just gonna wait? It'll take some time, but it's going to be a lot easier to finish than usual."

"Right. For that matter, it's important to reduce fire and water."

The other cooks each whisper something with their benevolent counterparts. Varcus had Tartumai and Siri-Low with Bozzle, each facing each other.

In the meantime, Roy, who had been out of hand, approached me as "Yo."

"No way, I didn't expect you to treat me as far as Chaska. It's an ingredient that has nothing to do with Giva meat, but it's a lot of enthusiasm."

"No, now if you can finish Chaska the way you want, you won't have to widen the range of Giva dishes again. To be honest, it's the crackling that's making my chest so loud."

"Yeah, I'd love to have him unveiled at a woodland feast."

Polearth, who had been a little separated, reacted to Roy's words.

"Right. You were one of the cooks invited to the woodland feast, weren't you? Uh, you're only Lord Varcus' apprentice."

"My name is Roy. I never became a disciple of Varcus, but now I work under his disciples"

Roy praised him with a serious face.

Speaking of which, this is probably the first time I've seen Roy relative to a nobleman. Polearth was stroking his "I see" and plump cheeks.

"Actually, there was something you wanted to tell the folks at the woods about that. Just in time, I'd like you guys to stay a little after this and listen to me with you."

"Accepted. Now let me tell the other two as well."

Roy thanked him again before returning to Siri-Low and others early enough.

"What's the matter? Is there anything wrong with the feast of rapprochement?

"No, it's not so much a problem... do you have one? Well, for now, I don't want to put it in the other ear yet, so I'll take my time in the other room after this."

After stating so, Polearth smiled and broke his face.

"More than that, you're this Chaska first! Lord Asta seems to have great expectations of this Chaska, so I'm starting to look forward to it."