I don't really spray people.

Chapter 387
Stew, this theme is very suitable for everyone to play, because many countries have their own special stews.

Under this theme, no one will be restricted, and everyone can show their talents.In contrast, stew is a dish that requires more experience to do well.

Bai Renzong knew that the two seniors Zhang Guanghan and Jiang Chuan Yousheng were holding their breath in the theme of this issue of Pizza, so he came up with this theme to give them a good chance for revenge.

However, for Bai Renzong, although the shooting started the next day, for the majority of netizens, they still have to wait until Saturday night to see it.

So, on Monday, eight chefs and four judges came together again to start filming.

In addition to the ingredients in the refrigerator, the chefs have brought a lot of prepared ingredients, marinated meat, fermented seasonings, etc., which will be sponsored by station D for reimbursement.

"Okay, I believe everyone has been looking forward to today's show since last night." Bai Renzong said, pointing to Adam's dark circles and joked, "Some people didn't fall asleep last night, right?"

"Ahem." Adam cleared his throat and said solemnly, "I'm just adjusting the time difference."

"Then, everyone has one and a half hours from..." Bai Renzong looked at the time, "Start now."

As soon as the words fell, the chefs went into the warehouse and began to select ingredients.

In fact, most of the ingredients are prepared in advance by themselves, and now they choose only some basic seasonings and side dishes.

In today's theme, there is also a trap, that is, "stew" and "soup" are different. Soup is used as a part of the set meal, so its weight and presence should be controlled so that it cannot be too strong.

But today's "stew" is a single protagonist, so it must be rich enough to be the protagonist of a meal.

However, Bai Renzong felt that the chefs at the scene should not be fooled, after all, the chefs here are all top chefs in the world.

The chefs at the scene began to show their talents, and the judges also took the opportunity to chat.

"Then, what do you think of the 'stew' in your own country?" Bai Renzong asked curiously.

"Well, because of the translation problem, I don't quite know what you want to express." Allen Robus said with his chin resting, "But if it's stew, it should be distinguished from thick soup, right? Stew The dishes are more towards Provence stews, but there are also gratins and things like that..."

"Indeed, since the theme is stew, it must be served as the protagonist." Yoshito Sato replied, "It is the kind of rich stew that can be eaten with bread or pasta, not a bowl of soup."

"There are many kinds of stews in Western food." Rossini Salerno smiled, and turned to the two old men on the field, "But I am more looking forward to the stews served by these two, I don't know what it will be like special stew."

"So, Mr. Salerno is optimistic about these two? Who is the other two more optimistic about?" Bai Renzong asked curiously, Sato Yoshito immediately replied: "I am optimistic about Chef Yang Hua!"

"Oh? I thought you would be optimistic about Chef Cai Jia, Sato-san is a big breast fan, right?" Bai Renzong teased.

"No, that..." Yoshito Sato blushed immediately, "Because Chef Yang Hua is very good at making sauces, right? I feel that he should also be very good at this kind of stew. There is a thin line..."

"Of course I like Chef Adam." Allen Robbs said confidently, "What about Mr. Bai?"

"Me? Of course I'm optimistic about my wife." Bai Renzong smiled proudly, "I'm her big fan."

Everyone chatted here for a while, and the first person began to present his work.

And the first one to serve his own work was Adam Lucas, who gracefully placed the tray in front of everyone: "Moroccan-style lamb stew."

"As expected of Chef Adam, in this kind of impromptu project, he can always decide on his dishes so quickly." Bai Renzong sighed, and then looked at the strangely shaped pot in front of him that looked like a chestnut. What is it?"

"This is called 'tagine', a kind of cooking utensil unique to Morocco." Adam smiled confidently.

Alan Robbs explained on his behalf: "Its principle is somewhat similar to that of a micro-pressure cooker. It is made of clay, which is breathable but impervious to water. And the lid of the pot is made into a conical shape so that steam can circulate and rise inside. time to minimize water loss so that you can create a one-pot stew with the least amount of water. Let’s be honest...it’s hard to use for the first time.”

"Oh, amazing. As expected of Chef Adam, he has seen the world." Yoshito Sato sighed in admiration.

"Here is a baked naan." Adam said, and put another basket containing baked naan in front of them, "I believe you will need this thing later." Then he gently lifted the lid: "Then, please taste..."

The moment the pot lid was opened, the water vapor spread rapidly, followed by an extremely strong fragrance.

"Ah..." Bai Renzong closed his eyes and felt it for a while, "The aroma of mutton makes me almost drunk."

After the water vapor dissipated, Bai Renzong looked at the stew.

From the visual effect, you can see small pieces of mutton, diced carrots, and sliced ​​potatoes. There is almost no soup in this pot of stew, only a layer of thick sauce on the surface of the ingredients. See Looks like it should be tomato.

Bai Renzong couldn't help swallowing: Just by looking at the layer of sauce, one can tell how rich the taste of this pot of stew will be.

To put it bluntly, stew is a battle between fire and water. The chef has to control these two, so that the stew will be thick enough without being too dry. Only the thick soup can add flavor to the ingredients, which is similar to thickening. The truth, but the difference is that this viscous soup is "stewed".

Bai Renzong first scooped up a spoonful and tasted it, then closed his eyes carefully and felt the various flavors in his mouth gradually dissipate: "Ah... Sure enough, this rich taste is really wonderful. The mutton, potatoes and carrots have all been stewed It's so soft that it can be melted away with the tongue lightly. But the most wonderful thing is this sticky consistency."

As he spoke, Bai Renzong grabbed a piece of roasted naan: "Actually, the key to a stew is to see how much water is retained. Too much water will make the stew too watery and the ingredients will be bland, and too little water will make the ingredients too dry. It can also be very salty in taste. So, retaining just the right amount of moisture is a top priority. And when a stew does that..."

Bai Renzong tore off some roasted naan, dipped it in his stew, and ate it in one bite, with a happy expression on his face: "The protagonist of this stew is no longer the ingredients in it, but the soup. Yes. All the essence of the ingredients are perfectly integrated into this soup."

After regaining consciousness, Bai Renzong cleared his throat: "Of course, other parts of this stew are also perfect. In addition to mutton, carrots, and potatoes, there are also onions, bell peppers, laurel, garlic, olive oil, Pepper, saffron and almonds. The first time you eat it, you will be rich in sweet and sour and salty, and then you will be soaked in various aromas of lamb, and the unique smell of lamb is absolutely amazing."

"But what is admirable is this kind of cooking technique, right?" Alan Robbs frowned and said, "It's not that simple to use this pot well, because the water added is very little, so it's the same as ordinary stews. The seasoning must be different, otherwise the taste will be very strong. I must be very familiar with this kind of kitchen utensils..."

"I think the most important thing about eating mutton is not to eliminate the smell of mutton, but to 'beautify' the smell of mutton." Rossini Salerno explained, "And this stew is to use 'stew' to combine all the ingredients. The aroma and the smell of mutton blend together to form a particularly wonderful taste, which is really delicious."

The four judges looked at the stew in front of them reluctantly. The stew went so well with the baked naan in their hands. It tasted very delicious. They wanted to continue eating, but there were seven other people waiting for them What about reviews?

"To be honest, Chef Adam is always the first to serve such amazing creations, which puts a lot of pressure on others." Bai Renzong joked, resting his chin.

But another person came to him and said lightly, "It doesn't exist."

Bai Renzong looked at Yang Hua, and said with great interest, "Oh? Chef Yang Hua is very confident today."

"This is my field." Yang Hua smiled slightly, and placed several plates of stew on the tray in front of the judges, and then placed a basket of bread among them: "Please taste it while it's hot."

"It's Blanquette-de-Veau..." said Alan Robbs in French, "Bouillabaisse."

The soup plate in front of him was a thick white stew, carrots, mushrooms, beef, onions, and two pieces of laurel coconut could be seen, but there were also some black and red unknown particles in it.

"This is quite a classic French dish." Rossini Salerno smiled expectantly.

Bai Renzong scooped up a spoonful of the stew and tasted it, then couldn't help laughing: "Chef Yang Hua's meaning seems to be mocking Chef Adam' Huh, to make a thick and rich stew Does the dish still need that kind of weird-shaped kitchen utensils?’ Average. Even with ordinary kitchen utensils, Chef Yang Hua can make no less thick stew.”

After finishing speaking, Bai Renzong said seriously: "Veal, carrots, potatoes, mushrooms, herbs, laurel, white sauce is made from cream and chicken broth, and black pepper is added to it for seasoning. The taste is mainly sweet and salty. Eat it down." In an instant, there is the aroma of fragrant veal and butter, and the beef spreads out when you bite it lightly, but the meat fiber is completely different from ordinary beef. In addition..."

Bai Renzong scooped up a spoonful of red granules inside: "The finishing touch is... strawberries."

(Thanks to the monthly pass for eating three red bean paste buns, Little Red Riding Hood’s Dahongpao, and the two monthly passes for book friends 20200221154542523 and lwsama)
(End of this chapter)