I don't really spray people.

Chapter 480 Memory
"Looking up at the starry sky..." Bai Renzong raised his eyebrows: "Could it be the legendary dark cuisine?"

Looking up at the starry sky is a very famous dark dish in the UK, but Bai Renzong has never eaten it, and he did not expect to taste this dish under such circumstances today.

But when Paul Patek put his dishes in front of everyone, Bai Renzong discovered that it was not the same as looking up at the starry sky in the legend.The original looking up at the starry sky is a baked pie with many sardines inside, and the heads of the sardines will protrude from the surface of the pie, as if looking up at the starry sky, hence the name.

Although the piece in front of him was also a baked pie, it contained the head of a big lobster.

Judging from the head, it should be Boston lobster, so it can be inferred that the filling of this baked pie should also be filled with lobster meat.

Seeing this situation, Bai Renzong also heaved a sigh of relief: he really wasn't ready to taste the genuine starry sky.

After cutting off a portion of the pie, Bai Renzong looked at the cross-section. The large pieces of lobster meat were mixed with the golden sauce, and the aroma of cheese was tangy, which whetted the appetite.

Bai Renzong took a sip, and with a "squeak", there was a crispy texture in the pie crust, and the fragrance of some kind of wine could be tasted on the surface.

"Oh? This is..." Bai Renzong raised his eyebrows with interest. He thought that Paul Patek just added lobster shells to the pie crust, but the crispy taste is not as hard as lobster shells After savoring it carefully, he suddenly realized: "It's tempura scraps! This is really ingenious!"

"That's right, I made a part of the lobster meat into minced meat, then wrapped it in batter and deep-fried it, and sprinkled it on the surface of the pie crust to increase the fragrance and crispy texture." Paul Patek nodded with a smile, "And it's also Won't spoil the overall flavor of the pie."

"This method is really clever..." Bai Renzong pondered, "If you use the powder made from lobster shells, the taste will be too strong and affect the taste of the main course, but this method can perfectly solve all problems. "

Unlike the crispy pie crust, the stuffing made of lobster and cheese is very soft and smooth. The lobster hardly needs to be chewed. The tongue and palate melt when you sip it, and it slides from the throat to the stomach together with the fragrant Parmesan cheese. It is warm from the inside to the outside, especially suitable for eating in this cold winter season.

"And the shape of this shrimp brain is not just for beauty." Emma Berry picked up the shrimp head and inspected it carefully, "The shrimp brain inside is seasoned with Cognac, and the shrimp brain melts naturally when roasting, and it is as good as the pie crust." The surface is fused to form a particularly rich aroma, which is really good...”

"The taste is impeccable, and the shape is full of fun..." Carl Brando covered his mouth and sighed, "Chef Paul's style is really more mature... I remember more than a year ago, I The evaluation of Chef Paul's cooking is still 'flashy', but the interesting appearance can't make up for the blandness of the cooking itself, but now... it's really flashy and real."

"A master's trick can really make people improve." Hiroto Yamamoto teased, sipping his red wine.

"It's really a great dish..." Bai Renzong said with a satisfied smile, "So, what's the next main course?"

"Ah, the main event is finally here." Paul Patek said, bringing up a huge dinner plate. "It's called 'Backyard Party,' and be careful when you eat it."

The dish in front of me has a very special shape, like a back garden, with a lawn made of fruits and vegetables, a swimming pool decorated with green sauce, and a beautifully fried steak on a floor made of dozens of mini pebbles.

The steak is still sizzling with oil, and the corrugated stripes of the frying pan have left several cross lines on the steak, making this thick steak look extraordinarily attractive.You can see such a beautiful and thick steak in many advertisements, but it is often only when you actually eat it that you find out that the dish served is "please refer to the real thing".

"This is really tempting." Bai Renzong said with interest.

"However, using such a simple dish as steak in this session always feels a little... not amazing enough." Carl Brando frowned, "The expensive Angus thick-cut steak was used, and it was fried beautifully. But is there any particular purpose to this unique shape?"

Bai Renzong cut a piece of steak, observed the side cut, the center was beautiful pink, and it was obviously a third-rare steak.After dipping in the sauce, Bai Renzong opened his mouth and ate it, the rich gravy exploded in his mouth.

The sauce is made from Sunshine Rose grapes and simply seasoned with brandy. Steak sauces often don't use too much spices, so as not to overwhelm the deliciousness of the beef itself.

But the best thing about this main dish is not the sauce or seasoning, but the "fire" of this steak.

After the steak is served, the meat will harden as the temperature cools.Therefore, domestic steaks are usually served on an iron plate, so that the steak can be continuously heated after it is served.

This kind of situation is more common in China, because in order to save costs, many domestic restaurants use steaks that are not regular beef cattle, but ordinary beef cattle. The meat quality of this kind of beef is not as soft as real beef cattle. After that, the meat will become very tough, even to the point where it is difficult to cut with a knife, so it has to be heated continuously with an iron plate to ensure the softness of the meat.

Chef Paul's dish also has a similar purpose.

"The cobblestones below here have been heated..." Bai Renzong said to himself after feeling the temperature of the cobblestones, "So the steak is still heating after it is placed on it, and the temperature is really just right."

The heat of the pebbles is just about the same temperature as the steak, ensuring that the steak will not be cold, but not so hot that the steak becomes medium rare.So the cut steak feels like it's been cut straight off the grill.

The degree of softness and juiciness is simply unimaginable.And it's real gravy, not blood.

Many not-so-high-end western restaurants serve three-to-five-ripe steaks, and the overflow is obviously red blood when cut, but when the qualified steak is cut, the overflow should be light brown or almost transparent. gravy.

Bai Renzong had eaten a lot of steaks, both authentic and parallel ones, but it was the first time he realized that steak was such a delicious food.

"I think this is the feeling... of making a dish to the extreme." Bai Renzong couldn't help but praise.

"What a delicious steak, the softness of the meat is unimaginable..." Emma Berry couldn't help but marvel.

"This softness feels like... a steak made of A5-grade wagyu beef." Hiroto Yamamoto said, holding his chin, "And, these seemingly useless decorations on the side are actually very important. The sauce and Needless to say, the lawn on this side is made of lemongrass, and under the heating of the pebbles, its aroma penetrates into the steak, further enhancing the flavor of the steak.”

"It really integrates the shape and the cooking..." Bai Renzong said with a smile, "This is really special. Today, Chef Paul's style has been completely formed. So, what is the last dessert?"

"Dessert is 'Love Potion'." Paul Patek said with a smile, placing a tray in front of the crowd.

On the tray is a medicine bottle-shaped cake with a pink heart as the main body. There is even a bottle mouth and a cork on it. At first glance, it looks like a bottle of pink perfume, and it also looks a bit like the love potion in Harry Potter.

Bai Renzong cut a piece, and it can be seen from the side section that it is divided into four layers, namely jelly, sponge cake, chocolate ganache and jam.The outer layer is surrounded by a ring of chocolate.

As for the mouth of the bottle, it is made of cylindrical chocolate and a chocolate ring sprinkled with gold dust, and the stopper is a sugar ball.

"It's so beautiful." Bai Renzong praised, and then opened his mouth to eat.

The jelly is similar to the filling of liqueur chocolate, with a strong wine aroma, the jam is strawberry jam, and the sponge cake and ganache are quite satisfactory. In terms of taste, it is a relatively conventional dessert, texture and taste They are all rich, but its exquisite shape undoubtedly adds a lot of points to it, and it also makes a perfect ending to this package.

"Okay, I've tasted everything." Bai Renzong smiled and put his hands together, "Chef Paul, tell me, what do you think is the 'answer' to making food delicious?"

Paul Patek cleared his throat and said solemnly, "It's memory."

"Why?" Bai Renzong asked again, and Paul Patek said with a smile: "Everyone has so many dishes that impress him in his mind. I hope to bring back people's memories through cooking. When When you eat a dish, you not only taste the deliciousness of the dish, but also bring back some beautiful images in your memory."

Saying that, Paul Patek closed his eyes and smiled: "Maybe it's the leisure time fishing with my father by the river, maybe it's the afternoon of barbecue with friends, maybe it's camping with his girlfriend, these memories can make Pan The dishes in the memory are more delicious, just like the delicious stew served by your mother in the memory. The taste of the food is often fleeting, and only the deliciousness in the memory is eternal.”

"Hmm...that's a good answer." Bai Renzong nodded with satisfaction and smiled, "This answer is very in line with Chef Paul's style, and it is indeed a correct answer in my opinion. But is it the best answer? ?”

Bai Renzong looked at the remaining seven chefs and said with a smile: "It depends on whether the other seven contestants can give a better answer." After a pause, Bai Renzong continued: "So, next time Who is the one to present their 'answer'?"

At this time, Nakamura Jiro took a step forward and came to the four judges with a tray.

(End of this chapter)