I don't really spray people.

Chapter 418

In this theme, the trap set by Bai Renzong is "position".

There are many parts of pork. It is not enough to choose a part and make it delicious, but to give full play to the unique characteristics of this part.For example, the fatness of pork belly, the fatness and thinness of plum meat, and the thinness of pork leg meat, it is a perfect point to give full play to these characteristics.

"I planned to see if anyone stepped into the trap, but I didn't expect that Chef Jamie, who was the first to go up, discovered this detail. After all, he is the world's top chef." Bai Renzong folded his arms in satisfaction and praised.

Bai Renzong didn't point it out, but the chefs at the scene should have realized it.

The second chef who is going to serve his own set meal is Paul Patek. The first appetizer tasted. Chef Paul put four trays in front of the judges and said with a smile: "Please use."

There are some small crisps on the plate. On top of the crisps are some small orange particles mixed with white sauce, and some green crushed leaves, which look very delicate and lovely.

Bai Renzong picked up a piece and tasted it: "Oh, it's baked potato chips, the white sauce on top is goat cheese, and the small orange particles mixed in it are crab roe. This crispy texture is really special..."

Bai Renzong thought for a while and said: "The taste is a bit like...the milk with jelly particles in it that we drank before, but its taste is different. It tastes very similar to egg custard, but the taste is much more mellow, very Delicious. Normally I don’t like to eat crab roe, because it tastes fishy to me, but the tarragon leaf inside is very clever.”

"It's really a good appetizer." Alan Robus said with his chin resting. "Usually, people add sourness to appetizers to stimulate the appetite, but this appetizer uses' Fresh', very special.”

“Also, the potato crisps are baked rather than fried, so they won’t be greasy,” Sato added. “The potato crisps are usually a bit dry, but the cheese on top makes up for that.”

The second course is soup.

"Corn, chicken, and carrot soup." Bai Renzong scooped up the ingredients in the soup and inspected it, then took a sip, "Well, there are onions and celery seeds in it, but there is a very unique fragrance in it, and Corn goes especially well with…”

Bai Renzong took another sip, nodded and said, "It's pumpkin. It's really smart to use this. Instead of adding cream, pumpkin is used to increase the concentration and sweetness of the soup, which can make the sweetness of the corn more obvious."

"However, let me tell you, this thick soup is a bit...too light." Rossini Salerno frowned, "If you don't want to make thick soup, you can stew a pot of light garden vegetable soup, there is no need Use pumpkin instead of cream."

"I think this should be a foreshadowing, right? I don't add butter, I'm afraid it's for the preparation of the protagonist later." Bai Renzong folded his arms and smiled, "Obviously, the main course later may be a dish with a strong sense of presence." guy."

"Oh, Xiaobai..." Paul Patek smiled gratifiedly, "You still understand me."

Then, Paul Patek served his side dish: "Please use, grilled salmon with sauce."

In the tray, an orange salmon was soaked in a green sauce, with some black particles floating on the surface.

"This is caviar...wrong." Bai Renzong scooped up a spoonful of the sauce and observed the black particles, but he couldn't tell what it was from the visual effect, so he stuffed it into his mouth with the fish and tasted it. Only then did he raise his eyebrows: "Oh, this is...artificial caviar, made with seaweed extract."

"This nori seaweed extract really improves the umami taste of the salmon!" Sato Yoshito exclaimed, "It is obviously grilled salmon, but its umami taste is almost as strong as that of freshly cut sashimi. It is thanks to this seaweed extract!"

"However, I still think this side dish is a bit... emm." Allen Robbs frowned, "Don't get me wrong, it's delicious, but it's a little... lacking in satisfaction. Without fat, it will make people feel very... hunger and thirst."

However, under Bai Renzong's suggestion, everyone now knows what mystery Paul Patek has on the main course.So everyone held their temper, but at this time everyone's appetite has been whetted.

Finally, Paul Patek finally brought out his main course, and this main course can be said to be full.

"It turned out to be crispy pork knuckle..." Bai Renzong said with some surprise, "Oh, now I think the previous appetite is worth it."

Generally speaking, the crispy pork knuckle is served with some German sauerkraut or pickles to relieve the greasiness, but the crispy pork knuckle in front of you only has pork knuckle and sauce, which makes people feel a little worried. A heavy bite for a main course.

However, when Bai Renzong took a bite, he couldn't control the feeling of happiness spreading from his mouth to his whole body, as if every cell in his body was longing for the oil.

"The crispy skin and the tender and juicy pork, one bite down, the happiness of the meat in the mouth, you must understand that feeling?" Bai Renzong said with a smile, "Is this dish greasy? Of course it is a bit It's greasy, after all, such a whole pork knuckle is fried in a pan and then baked in the oven, how can it not be greasy. But!"

Speaking of this, Bai Renzong changed the subject: "The previous few dishes have obviously controlled the fat, and the fat intake is the main source of satisfaction from eating. So although the previous few dishes are delicious , but it’s actually a way to whet your appetite, it’s like the feeling that you can finally eat a big meal after being hungry for a few meals, and there’s only an unparalleled sense of satisfaction when you eat it.”

"I have to say, this method is very clever." Alan Robus said with his chin resting, "Everyone says that food is more delicious when you are hungry, and the appetizers, soups and side dishes in this set meal are all Such a trap, although delicious, deliberately reduces the fat in it, which makes people feel this kind of hunger, so when eating this crispy pork knuckle... the sense of happiness explodes."

"The sweet and sour flavor provided by the yellow peach sauce on top can also whet people's appetites, making me uncontrollably take one bite after another." Sato Yoshito sighed, "I really want to eat all the pork knuckle in front of me now. finish eating."

"Moreover, the pork knuckle is also very well selected." Rossini Salerno added, "Sufficient fat, rich gravy, and the most important thing is the pleasure of eating meat. This set meal is really great. gone."

"I think Chef Paul's level has been further improved." Bai Renzong held his chin and mused, "This is a way to improve the experience of a set meal from a more three-dimensional aspect, not just a simple one. Delicious. In my opinion, this is an evolution of Chef Paul's previous 'three-dimensional' cooking style, which is really admirable."

Eating this crispy pork knuckle alone will undoubtedly be greasy, but under the foreshadowing of the previous dishes, this main dish, which is purely pork knuckle, has become a veritable protagonist.

This is like an anti-hero, who under normal circumstances the audience might think that the means of punishing criminals by this anti-hero are too cruel and dark.But if there is a foreshadowing in front, describing the cruel deeds of those criminals, then everyone will clap their hands and applaud at this time.

This is also an upgrade of the "three-dimensional sense" in Paul Patek's cuisine.

"I have to say that participating in this program is really helpful." Paul Patek said with a smile, "I can really learn a lot from the world's top chefs."

"I'm glad you think so." Bai Renzong replied with a smile, "Then, the next one is... Chef Jiang Chuan."

Jiang Chuan Yousheng smiled slightly, and served his own appetizer.On the plate was a small serving of red raw tofu topped with a few pieces of bonito flakes for garnish.

Bai Renzong scooped up a spoonful of curiosity and took a sip, then said with a playful smile: "Tomato-flavored tofu... It's just a piece of tofu in terms of taste, but it should have tomato juice in it, and the tofu tastes better after eating." It is fragrant and tomato-y, seasoned with ginger and garlic, and the bonito flowers on top add flavor.”

"Very special hors d'oeuvres." Rossini Salerno said with great interest: "It's a combination of Chinese and Western."

"Usually, I'm not very interested in this kind of raw food. After all, if you only rely on the deliciousness of the ingredients themselves, what do you need the chef to do?" Alan Robbs frowned, "But this tomato is very delicious. Yes, the seasoning is great, just the right amount of ginger and garlic, with that aroma, but not overpowering the taste of the tofu.”

Second serving, soup.Of course, the other party brought a miso soup.

Bai Renzong stirred it, and you can see razor clams, tofu, and kelp in it. It should be a traditional miso soup with razor clams.After taking a sip, there is a faint aroma of white miso and a little aftertaste of sake, but at the same time, the aroma of tofu in this miso soup echoes with the tomato tofu in the appetizer.

"Could it be..." Bai Renzong raised his brows, put his hands together and said with a smile, "I won't comment for now, I won't draw a conclusion until I finish eating the whole meal."

"In that case, let me make a conclusion after I have tasted the whole meal." Allen Robbs nodded.

So, next, Jiang Chuan Yousheng silently brought out his third dish: Kabayaki saury.

Bai Renzong picked up a small piece of fish and tasted it. At this time, he was finally sure, but he still didn't rush to draw conclusions, but was going to wait until he tasted the last main course before expressing his opinion.

Afterwards, Jiang Chuan Yousheng also brought out his last dish.

"Japanese-style pork hamburger steak." Jiang Chuan Yousheng introduced, and put a well-prepared hamburger in front of everyone.

(End of this chapter)