Punch: From third-rate anchor to top chef

Chapter 425
The chef here arranged a second main course after the main course.

Stewed pigeon legs and slow-cooked pigeon breast.

Pigeon breast is put together into a lovely heart shape, topped with dried raspberries, dried strawberries, puffed barley and barley.

This is followed by carrot capers, and a special sweet and sour sauce.

Capers are a very special Italian soy product.

The method of making this kind of capers is very different from the method of pickling Chinese pickled cabbage, so the taste is also very different.

The pigeon breast was slow cooked for 60 hours at a low temperature of 4 degrees to keep the meat quality at four maturity.

Due to the special treatment, it is mature pigeon meat, not only does not taste good, but also has a faint aroma.

The roasted squab next to it was added after roasting, herbs, basil, rosemary, onion, and a lot of Marsala wine for cooking.

Marsala wine is a highly sweet wine.

The alcohol content is very low, while being very sweet and fruity.

Li Xiao used a special ivory knife to cut open the tender pigeon breast, and then used a fork to pick up the pigeon breast.

The meat is extremely tender, and the gravy is well wrapped in the meat after being cut.

Capers, raspberries, and strawberries add subtle sweetness and tartness.

Let the pigeon meat remove some peculiar smells.

The stewed pigeon legs on the other side are also not inferior.

After roasting, the skin of the squab becomes very flexible after being stewed for a long time.

The squab meat inside is very tender and tasty.

The sweetness of Marsala wine is completely integrated into the pigeon meat, making the meat taste very sweet.

However, compared with the first main dish just now, the smoked kinji fish, it was slightly inferior.

In Li Xiao's view, the second main course in front of him is only about 2 points at most.

After finishing two main courses, it was time for dessert.

The first dessert is quite satisfactory.

A rose made of chocolate.

Roses made of chocolate, blooming on small golden squares.

The roses are vivid, and each petal has a different shape.

At the right temperature, the state of chocolate will be in a semi-solidified state.

At this point, the flow of chocolate has stopped, but you can still easily change the shape of the chocolate chips to make it the size and shape you want.

A little bit of black truffle and chopped nuts are added in the middle to make the chocolate flavor richer.

But from Li Xiao's point of view, the chocolate in front of him seemed a little too sweet.

The second main dessert is very eye-catching.

The chocolate roses in the first course are already quite delicate.

However, Track 2 is a step up.

A golden vase with blown sugar, and a small blue wild flower in the middle of the vase, the style is immediately raised.

Looking at the exquisite little vase of blowing sugar, Li Xiao smashed him with some reluctance.

But food is for eating, not for viewing.

After satisfying the visual enjoyment, it is time to satisfy the tongue.

With a silver spoon, gently knock open the small vase made of sugar blowing.

Inside the small vase are chamomile smoothies and panna cotta.

Under the small vase is a large circle of lemon foam.

Lemon foam is also a product of Molecular Cuisine. Adding egg curd makes the lemon foam more durable, and it can last for more than an hour without changing its shape.

Use chopsticks to pick up the vase fragments and put them in your mouth.

The sweetness of the sugar vase is very well controlled, and the slight sweetness is very comfortable to eat.

Moreover, the technology of blowing sugar is very sophisticated, and the hardening technology is very good, so there will be no sticking to the teeth.

The chamomile smoothie tastes very refreshing, and there is a refreshing feeling of mint in it.

The Italian panna cotta tastes a bit unsatisfactory.

The wine taste is a bit strong, and the sweetness is also high.

If you leave out the panna cotta, the score for this dessert can reach 90 points.

But when panna cotta is added, the score drops to 80 points.

It is conceivable how bad the texture and taste of this panna cotta are.

Next comes the after-dinner snack.

Unlimited crispy rolls.

The crispy roll looks a bit like a miniature croissant, but it's hollow.

Only the outer puff pastry, with a cylindrical hollow in the middle.

One lady is responsible for holding the tray, while the other lady is responsible for squeezing the vanilla cream for the guests.

Vanilla cream is actually a kind of cream, but it will add vanilla egg yolk batter to the cream.

Therefore, the concentration of vanilla cream is thicker than ordinary cream, and the taste is more mellow.

The reason why the vanilla cream is not added in advance is because the vanilla cream is frozen, and the meringue is just baked.

Once the vanilla cream is added in advance, the moisture in the vanilla cream will be quickly absorbed by the meringue, the meringue will soften instantly, and the animal cream will melt quickly.

In fact, normally speaking, the cream cakes made by most cake shops are not made of pure animal cream.

It is made of animal cream mixed with vegetable cream. On the one hand, it can reduce the cost, and on the other hand, it can keep the state of the cream firmer.

If it is made entirely of animal cream, when the temperature is slightly higher, the cake may not be home yet, and it will be in a semi-melted state.

The meringue rolls are filled with vanilla cream, and the young lady will also help sprinkle mixed nuts.

The cream is packed full without any perfunctory.

Li Xiao stuffed two thumb-sized puff pastry rolls into his mouth, and the crispy puff pastry burst in his mouth immediately.

This time the meringue was made by the chef in a different way.

Puff pastry rolls are thinner and lighter, with more air and more layers.

Although the number of layers of meringue rolls does not reach the legendary [-] layers, there are definitely thousands of layers.

The hot meringue and the cold vanilla cream create a feeling of ice and fire.

The taste and taste are quite good, at least 90 points.

The last thing that comes up is petit four, which means fancy snacks.

A total of 4 small snacks of different types are floating on the huge white cotton ball.

The 4 snacks are Snow Puffs, Strawberry Daifuku, Purple Potato Dumplings, and Cashew Nut Crisp.

The appearance of snow puffs is somewhat different from ordinary puffs. The appearance of snow puffs is somewhat like an enlarged version of Wangzai steamed buns.

On the surface of the snow puffs, there are snowflakes like snow cakes.

There is no filling in the center of the snow puff, and it is all sweetened by the snow icing on the surface.

The texture and taste are quite good, but the size is a bit too small.

Strawberry Daifuku is a kind of cherry blossom-style small dumpling.

The outer layer is glutinous rice skin, and the inner filling is strawberry. It tastes smooth and soft, with a refreshing strawberry fruity aroma.

The glutinous rice skin on the outside is very soft and slightly sticky to the teeth.

The strawberries inside are sweet with a slight sour taste, very delicious.

Purple potato dumplings are very similar to strawberry Daifuku, but the strawberries inside are replaced with purple potato puree.

The purple sweet potato puree is mixed with milk and cream and a small amount of cheddar cheese. The milk flavor is very strong and very sweet.

The final cashew nut crisp tastes good, but it is a little overcooked, and there is a clear smell of smoke on the surface.

Thank you for the monthly ticket and the recommendation ticket.

(End of this chapter)