Tondemo Skill de Isekai Hourou Meshi 2, episode 10
Alternative Names
Tondemo Skill de Isekai Hourou Meshi 2nd Season, สกิลสุดพิสดารกับมื้ออาหารในต่างโลก ซีซั่น 2, とんでもスキルで異世界放浪メシ 第2期
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Huge slime Sui was cute, and the voice acting was excellent too. Its size even surprised Fel so it is stronger than other huge slimes of the world.
Glad to see the other party did not look down on Mukohda for looking weak. Glad his reputation and rank was paying off.
Mukohda actively trying to fight was also surprising as I seemed to remember from the source materials him complaining all the time trying to avoid fighting while having cheat-level powers like the protection put on him and weapons (and cookware) made with mithril. I’m glad he gained some confidence and put them to use. The deities especially the male ones must be glad he would be closer to gaining a tenant selling alcohol.
Sui-mixer!
That salt-baked meat looked delicious, and I’m watching with an empty stomach…… Japanese people have a term for this called meshi-tero 飯テロ equating the showing of delicious food / eating with terrorist attacks, causing suffering on innocent people (stomachs) indiscriminately.
As I said in another comment, what a coincidence salt played a role in two animes the same week. I wonder what they did with all that (10kg of) salt afterwards. Depending on the setting, place and period salt could have been more precious than human lives (but I guess not if you had access to salt produced in an industrial scale from online supermarket).
I wonder what cooks / restaurants do in real life? Can the salt be reused or do they go bad after a while after absorbing all those juice? Throwing them all out seemed such a waste even if they are inexpensive.
I just caught up on this show and I agree that the meat looked really, really good this week.
I have used this salt baking method once before to cook a large roast, and it works really well. In my case, we did it on an open fire, so the salt casing helps protect the meat from the variable temperatures of the open fire as flames/coals ebb and flow through the hours it takes to bake. The salt really does harden into a shell as it bakes thanks to mixing in the moisture (egg whites). This traps in the moisture from the meat as it cooks, essentially steaming it. It takes a lot of salt to do this well, so I imagine you would only see this in the traditional food of maritime locales where salt would have been readily available. The salt is not reusable afterwards.
In a restaurant setting, I would imagine they could achieve much of the same effect through commercial steam ovens. This lets them bake a roast while injecting steam into the oven, keeping it just as moist (and cooking it faster without having to heat the meat through the shell). They might wrap it in something else that helps keep the juices in while also allowing better heat conduction.
Thanks for sharing your experience and knowledge.
There is also the Begger’s Chicken which uses clay in a similar manner to trap the moisture. (Obviously there would be no salty taste transferred to the food, I think)
Done!
