Punch: From third-rate anchor to top chef

Chapter 421. Liqueur Foie Gras, Four Types of Bread
The fourth cold dish is also molecular cuisine.

This time the chef used centrifuge separation technology.

The crab meat juice of Alaskan long-legged crab and the juice of golden passion fruit were obtained respectively.

These two completely different juices are mixed together to make a golden jelly.

Here it is cut into small square cubes the size of a little finger and neatly stacked inside the crab shell.

On top of the pale gold jelly is a handful of creamy white beluga caviar that is worth the price of gold.

Li Xiao scooped up a spoonful of pale golden jelly with a slender spoon.

The taste of this pear is very Q-bomb, a bit like eating Xizhilang jelly.

The taste of the jelly is very special, sweet and sour of golden passion fruit and strong fruity aroma.

The gravy from Alaskan long-legged crab brings out the fresh and sweet taste of seafood.

The overall taste is sweet and sour, very refreshing and appetizing.

The acidity and sweetness of passion fruit are well controlled.

Not too sour or too sweet, sweet and sour refreshing, feeling very comfortable.

Li Xiao continued to dig down, only to find that under the jelly, there was still the crab meat of the Alaskan long-legged crab that had been torn into pieces.

Alaskan longleg crab meat, mixed jelly, and the best white sturgeon caviar.

The three different tastes bring extreme freshness and sweetness, and the mixed jelly in the middle neutralizes the greasy feeling of crab meat and caviar well.

The feeling is really great, the lower layer is a big mouthful of crab meat, the middle layer is a rich jelly, and the upper layer is a delicious bomb of white sturgeon caviar.

The effect, taste and aroma of this cold dish are even better than the expensive bluefin tuna belly just now.

If the previous bluefin tuna was 90 points, then this cold dish has a level of more than 95 points.

The foie gras is served with another bitter wine, Bitter from Marche.

There are more than 30 kinds of plants and spices in the ingredients, which are very rich and fragrant, with relatively light bitterness and strong stamina.

But this time, instead of serving pure wine, we used the cocktail matching method.

The bartender adds a small amount of lime juice and grapefruit juice to the wine.

Ice cubes are added to make the aftertaste longer, the acidity and sweetness are slightly reduced, and the bitterness is more short-lived.

Reduce its bitterness and increase its sweet and sour taste, and finally wipe the edges with lemon juice to increase the freshness of its entrance, which can also achieve the effect of developing taste buds.

Li Xiao took a sip, although the bartender only made a simple preparation.

But it made this cup of pale yellow Bitter more delicious and smoother in the mouth.

After taking two sips of Bitter, the foie gras was brought up by the waitress.

The taste of foie gras is quite greasy, so chefs all over the world try to use different means to make the taste of foie gras more refreshing.

Pair with wine, with bread, with all kinds of things, and here in Yueyan, they also match things, trying to make the foie gras more palatable.

The first step is Bitter, which is made more refreshing by adding lime juice and grapefruit juice.

In the second step, crispy fried bread sticks are provided.

In the third step, a thin layer of red jelly is spread under the golden foie gras.

He scooped up a small spoonful of foie gras with a spoon, and even scooped up the very thin layer of red jelly on top.

The moment the foie gras was eaten, Li Xiao couldn't help but admire the chef's ingenious design.

The red jelly is a jelly made from strawberry and orange liqueur.

The strong wine taste is mixed with fresh fruit aroma and sweet and sour taste, and the taste is very strong and stimulating.

But the chef's sense of proportion is very appropriate.

A thin layer of jelly can greatly reduce the greasy feeling brought by the upper layer of foie gras.

And it won't overwhelm the guest because the taste is too strong.

The surface of the slightly fried foie gras is slightly crispy, slightly crispy, and the feeling of burnt fragrance hits the face.

The inside of the foie gras is soft and creamy, with a very delicate taste.

The foie gras is combined with the wine and sour taste of the jelly, making it very comfortable to eat.

After taking a few mouthfuls in a row, Li Xiao didn't feel any greasy feeling.

Even if you eat too much, the taste of wine on your tongue will become heavier and heavier.

However, relatively speaking, this approach has been quite in place.

After all, foie gras is an ingredient that is not easy to prepare, and its advantages and disadvantages are very prominent.

If one is not handled well, the whole dish will be ruined.

Compared with many outlandish processing methods, the use of fruity liqueur in front of me has been quite successful.

Paired with the crispy bread next to it, the taste is improved to a higher level, and the greasy feeling is also significantly reduced.

Next is the bread, which is very rich in variety.

Focaccia, puff bread, baguette sticks, sourdough bread.

Focaccia, a flat bread that tastes like a pizza base, but thicker.

The bottom and surface are toasty, with a crusty layer of bread in the middle.

Focaccia usually has a variety of fancy ingredients on the surface, onions, cheese and all kinds of bacon, all kinds of fruits and vegetables are common ingredients.

And the focaccia here is topped with a juicy tomato.

Tomatoes and bread are sent into the oven together, so the skin of the tomatoes has been caramelized due to the high temperature, and the beautiful patterns have been cracked.

Li Xiao took a bite, and the juice inside the tomato on the surface exploded in the mouth, mixed with the crispy focaccia, it was a perfect match.

The puff bread next to it is not too bad, and the crisp is very well done.

Li Xiao took a bite, and the strong sense of air flowed through his mouth instantly.

Although the puff pastry has a strong sense of air and layering, it will not turn into crumbs after being bitten.

The overall sense is very strong, and it is still a whole after biting down.

The thickness is very well controlled, and it will not make him too thin in order to forcefully pursue more layers.

After all, this is puff bread, not just puffs.

Usually everyone has heard of French bread sticks, also known as French baguettes.

The skin is tough and is usually as long as an arm.

But the stick bread in front of me is not the stick bread that everyone knows.

The thin bread sticks here are only as thick as your index finger, and they are not hard to eat, but very flexible and chewy.

Among the four types of bread, the most outstanding one is the largest sourdough bread.

There are four fist-sized sourdough breads, which are evenly cut into 4 pieces.

The sourdough bread is like a small mountain bag with circles of white lines on the outside, which looks like terraced fields.

The outer layer is crispy, and the inner layer is soft and tender. Two completely different tastes dance back and forth between the lips and teeth.

When all the bread was on the table, there was still a slight heat, obviously these breads were freshly baked.

Although the fresh bread is very hot, it is the best to eat fresh bread.

The crispy skin retains maximum crispness without absorbing too much moisture from the air.

The soft and waxy interior still emits heat, and the moisture and heat inside have not been dissipated, so it is loose and soft.

(End of this chapter)