Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 476 Qiu Zhenhua: I want to take Qi Siming as my apprentice, can you help me... 【Subscription】

"Zizi la la..."

The foie gras in the pan was fried to produce a lot of yellow oil, with a strong fragrance.

Qi Siming was somewhat unfamiliar with Western food, and asked curiously:
"Can I turn it over?"

Lin Xu smiled and said:

"Not yet, we have to continue frying."

As he spoke, he brought a plate, poured some red wine into it, took the raw foie gras on the chopping board and put it in, soaking it in red wine.

The second method of foie gras is to wrap it in noodles and fry it directly.

In order to make the taste better, the foie gras is usually marinated with red wine, so that the fried foie gras will have a light wine aroma, which makes people taste like eating red wine ice cream.

In addition, if the foie gras is of average quality, it will have a slight odor, which can be cleaned up by marinating it in red wine.

Put it in and turn it over, so that both sides of the foie gras are covered with red wine.

After finishing the preparations here, Lin Xu returned to the stove again. The foie gras in the pot leaked more fat. Depending on the heat, it should be ready to be turned over.

But before flipping, put some condiments that are essential for western fried and grilled dishes-black pepper and large grains of salt.

Lin Xu took a pepper grinder and sprinkled some crushed pepper and large grains of sea salt on the foie gras.

Soon, the foie gras oil fried out the aroma of pepper.

"Well, the scent is stronger."

Qiu Zhenhua said with a smile:

"Black pepper is really the soul of Western food. Almost all meat cannot do without this condiment."

Lin Xu held the spatula in one hand, held the foie gras in the pot with the other hand, flipped it quickly, and flipped the foie gras.

The fried side of the foie gras is browned in color and exudes a strong umami flavor.

There is no need to taste it at all, the taste and appearance alone make people drool.

Especially after the foie gras is fried, the delicious fragrance exudes is simply sultry.

After turning all over, he faced the camera and said:

"Foie gras is easy to melt at a temperature of [-] to [-] degrees, so when frying, the temperature in the pot should be a little hotter, so that the surface will be fried quickly, so as to prevent the foie gras from melting."

This is actually the same reason as Chinese food overgreases meat.

When oiling, the surface of the meat will be quickly dehydrated and charred in the hot oil, while the moisture inside the meat will be firmly locked.

The reason why restaurants make dishes such as fried pork taste more tender is because of the extra steps of oiling.

Lin Xu sprinkled some pepper and large grains of sea salt on this side.

One thing to say, pepper and salt are not necessary, because the taste of the sauce is enough to bring out the taste of the foie gras.

But after putting it, the taste will indeed be significantly improved.

Especially for foie gras of average quality, pepper can clean up the peculiar smell.

I have to say that there was a reason why the Daying Empire fought all over the world for pepper, but the cooking level of the Daying Empire itself...

Zhenbai blindly snatched the pepper.

This side was also fried, Lin Xu scooped up the browned foie gras on both sides with a spatula, carefully placed them on the bread slices on the plate, and placed a fried apple slice on the foie gras.

Fruit, foie gras, and bread slices, the three ingredients are stacked together, neat and a little bit chaotic, which looks quite aesthetic.

Scoop a spoonful of the initial sauce and drizzle some over the apple slices, both as a garnish and to add flavor to the dish.

Then pour the remaining sauce onto the other side of the dish.

When pouring, a quick stroke of the spoon makes the sauce scatter and form an arc. The whole dish immediately looks a lot more "Western-style", and the white plate does not look so monotonous.

"The Michelin style came out all at once. Has Boss Lin ever studied Western food?"

Qi Siming was very curious. He said that he was not good at cooking Western food, but he was so professional when he came up. Among other things, the method of pulling the sauce into a beautiful arc with a spoon is not something a novice can do.

Lin Xu smiled and said:

"No, I just watched the Western food in the film and television dramas are arranged like this, so I followed suit."

In fact, his hand has nothing to do with Western food, it is the skill of arranging plates that comes into play.

Regardless of Chinese food or Western food, even if you just put a steamed bun on a plate, the skill of arranging the plate will also play a role, so that the steamed bun can be placed on the plate where it can enhance the beauty.

While talking, Lin Xu pinched two sticks of rosemary and put them on top of the apples for decoration. This pan-fried foie gras was considered ready.

No matter how it is done or how it looks, it’s impeccable.

Geng Lishan who was sitting not far away said with a smile:
"At first I thought Lin Xiaoyou could only know Chinese food, but I didn't expect that he was also good at Western food. It was really eye-opening. I don't know what surprises will come next."

After Lin Xu finished arranging the plates, he put them on the workbench aside for the photographer to take close-ups.

And he didn't make any stop, and started to use the second method to make foie gras.

This method is not coated with bread crumb powder.

Wrapped with bread crumbs when frying, the surface of the foie gras is crispy. This crispy texture can perfectly complement the tenderness and melt-in-the-mouth of the foie gras.

But for those who don't like puff pastry, this kind of foie gras is somewhat not pure enough.

If you want to experience the pure taste of foie gras, it is soaked in red wine, marinated, and then put into a pan for frying.

Soon, the pot is hot.

Lin Xu took the kitchen paper, wiped off the excess red wine on the surface of the foie gras, and then put it into the frying pan.

The reason for wiping is mainly because I worry that there is too much red wine, and the foie gras will be easily melted from frying to boiling.

The next step is almost the same as just now, fry both sides, take it out, and place it on the bread slices.

Foie gras is different from other ingredients in that it is soft and easy to melt, so it should not be turned over more than once.

If it is turned frequently, it is possible to break the foie gras and harvest a plate of foie gras that looks like tofu.

Two kinds of pan-fried foie gras are ready, Lin Xu said to the camera:

"The classic method of foie gras is these two types. To put it bluntly, it is the difference between breaded and uncoated. In the third layer, it will be served with fruits such as apples and pineapples. In the second layer, there are only foie gras and bread without fruit... Next I will Let me show you the third method of foie gras."

He placed a raw foie gras on a plate, then brought a hand-held spray gun, lit it, and grilled the foie gras with a blue flame.

The temperature of the flame was very high, and the surface of the foie gras immediately turned brown, and the fragrance began to emit.

Compared with frying, the temperature of high-temperature grilling is more direct, so that the surface of foie gras matures faster, and more aroma and oil are locked into the foie gras.

Qiu Zhenhua knew that Lin Xu was competing with the TV station today, so he didn't say too much, so that he could give Lin Xu more shots when editing later.

But now seeing this high-temperature grilled cooking method, I can't help but say:

"This technique is powerful. It is much more difficult than frying just now. Because the flame heats up faster, it may take a few seconds, and the resulting foie gras will be completely different."

This is a bit like the way of cooking mullet roe in Japanese food.

It is also the same way to start eating after burning with a flame. The burning distance, temperature, time, etc., all have strict requirements, and the difference is thousands of miles away.

After one side is baked, Lin Xu directly flips to the other side and continues to bake.

After both sides are baked, take another clean plate, put a piece of fried bread on it, and put the grilled foie gras on it.

This time, the fried apples are not used, because this kind of foie gras cooked with fire is relatively tender and does not match the taste of apples very well.

Except for the apples, the sauce that was boiled before can no longer be used.

Because this kind of grilled foie gras, the most suitable ingredient is another western delicacy-caviar.

Lin Xu took out a small jar of caviar, opened it, scooped out some with a small spoon and put it on the foie gras.

There is no need to match anything else, just these small pearl-like caviar have already shown the style of this dish.

"You can try the first two at home. This is a home-cooked dish. It is not difficult, and the amount of sauce can be adjusted according to your own taste. There are also a variety of sauces, basically fruit sauces. Just do it."

After Lin Xu finished speaking, he held the grilled foie gras and said:

"As for this method, it is usually done by creative high-end western restaurants. Non-professionals should not try it rashly, because it is too dangerous and it is easy to burn yourself, and the taste of the foie gras is not guaranteed if it is not grilled properly. tasty."

After he finished his explanation, it was time to try the three types of foie gras.

Zeng Xiaoqi sat in front of the camera with a knife and fork, her eyes fixed on the foie gras on the plate, and she couldn't help swallowing:

"At first I was thinking about losing weight, but now it seems that I can only talk about eating first... I have to ask Mr. Chen later, if being fat is considered a work-related injury, if not, I will go on strike."

Geng Lishan on the side said:
"It's fine for Lin Xiaoyou to lie to the netizens, but even me. Even a Michelin three-star restaurant may not be able to cook the grilled foie gras. You make it so easily, and you still say you are not good at Western food..."

He picks up his knife and fork and tries the puff pastry foie gras first.

Press the apple, foie gras and bread slices with a fork, then smear the sauce on the side, and then send it to your mouth.

This allows you to maximize the texture and taste of several ingredients.

Put it in your mouth, although the first thing you eat is the sweet and sour apple, but the foie gras comes next.

The fried foie gras is slightly crispy, but the inside is fragrant, tender, soft and waxy. When you eat it, it feels like eating ice cream.

After a little sip, the fat in the foie gras will come out.

Don't worry about feeling greasy, the slice of bread eaten together is to deal with these fats.

After one bite, not only can I taste the layers and flavors of various ingredients, but most importantly, even though the apples and bread are about the same size as foie gras, the aftertaste in my mouth is still the plumpness and deliciousness of foie gras.

It can be said that eating this foie gras really gives people an indescribable sense of pleasure.

"The sauce is well prepared, the heat is just right, and the taste of several ingredients is very delicious. It is strongly recommended that netizens follow along at home. It is not difficult anyway. Basically, the ingredients are no problem, and the taste is not bad. Something will happen."

After speaking, he tasted the one without bread crumb powder, and the taste and texture were better and more delicious.

The last thing I ate was the grilled version. I put the foie gras, caviar and bread into my mouth together. The deliciousness of the popped caviar collided with the rich fragrance of the foie gras. The impact of the taste explosion , It's really shocking.

The two fragrances are like eagles soaring in the sky, making the whole person feel refreshed.

And with the bread slices eaten together, this firmly supports the two flavors, and resolves the saltiness in the caviar and the greasy in the foie gras.

Needless to say, sliced ​​bread is really a great match for foie gras.

"Hey, this is really delicious, even beyond my understanding of ordinary western food. As expected, the more high-end the ingredients, the simpler the preparation. After a little roasting, the foie gras is so delicious... Xiaoyou Lin, have you considered changing careers?"

Just this skill of making foie gras can definitely kill all the western restaurants in Yanjing.

Because the timing of the fire is too precise and in place, if you want to open a western restaurant, it won't sell well?
There are quite a few foreigners in Yanjing, and most of them work in foreign affairs, and they are not short of money. Such delicious foie gras will definitely catch their attention.

Thinking of this, Geng Lishan even planned to write a story about "winning the country" to Lin Xu.

Lin Xu smiled and said:

"When I cook Western food, I just play around and mess around. In the future, I will definitely focus on Chinese food. After all, this is what my ancestors passed down, so I can't lose it."

When the two were talking, Zeng Xiaoqi's mouth didn't stop, she ate with a knife and fork.

She thinks all of them are delicious, and they are all very delicious, especially when they are served with slices of bread, they are neither greasy nor craving.

As soon as the filming ended, Xiaowei, Xiaosui and the others crowded over:
"Save some for us, you're so excited to eat while you're afraid of getting fat."

"That's right, if you don't want to taste the food, leave it to me. I just want to gain weight recently."

"I'll go, this foie gras is really delicious, it's amazing!"

"Fuck, it's much more delicious than what I spent six or seven hundred in a western restaurant last time. Now that I have Boss Lin's tutorial, I'll buy a foie gras and try it at home next time."

"Boss Lin, what should I do if I can't finish the foie gras I bought?"

This question made other people look to Lin Xu, wondering how to preserve the foie gras.

If you buy a whole delicacy like foie gras, it will start at almost one kilogram. With such a weight, and the fact that it is particularly greasy, it is absolutely impossible to finish a meal.

So preservation has become a concern for everyone.

Lin Xu said:

"After buying it, if it is frozen, it will be thawed naturally. If it is chilled, then cut it into thick slices, wrap it in plastic wrap, and put it in the refrigerator to freeze. When you want to eat it, you can take it out in advance. Thaw... as long as you don't use hot water and microwave ovens to thaw, the foie gras will most likely remain intact."

Xiao Wei blinked:
"What about hot water and a microwave?"

"You get a raw foie gras... hot water and a microwave will melt the foie gras very quickly."

After Lin Xu finished speaking, he saw that there were about ten slices of foie gras left, so he fried them in a pan.

Since everyone wants to eat it, let's spread it and eat more, anyway, there is no need to freeze this thing again.

As for the oil fried from the foie gras, Lin Xu didn't waste it. Instead, he poured it into a frying pan and heated it to fry the bread slices.

This kind of bread has the strong fresh flavor of foie gras, which is very enjoyable to eat.

While they were scrambling to eat foie gras, in the recording room of the TV station, Min Zhengnan officially made a pan-fried foie gras made of pineapple slices, foie gras slices and toast slices.

As a western chef, it is no problem to fry a dish of foie gras.

"This is the famous pan-fried foie gras in Western food. It is very difficult to make. It is not recommended to try it at home, because Western food is very professional. It is easy for a kitchen rookie to overturn..."

He showed the finished foie gras in front of the camera, and then said reminiscently:
"When I was studying in Paris, my French cuisine master told me that there is another way to roast with fire. Unfortunately, my visa is about to expire and I have no time to go to school. If I learn it, it will definitely open everyone's eyes and admire Western food. Excellent cooking!"

The three-star Michelin chef, who was lost in memory, was about to say something more, when Liu Guitian waved at him:
"Okay, okay, we're looking at this for Chinese people, you always praise western food, it will affect the review... Is it over? Let's end when it's over."

On the other side, the shooting scene of "Flavour of the World".

Zeng Xiaoqi, who was full, patted her head and said with some annoyance:

"The rest of the foie gras should be photographed with another dish, such as the classic cold foie gras in French cuisine. I'm too careless to eat it."

Although the ingredients are all provided by Lao Huang, no money is required, but the time of eating just now and those ingredients are enough to shoot another video.

"Taste of the World" is now updated three to four times a week. Although some videos have been accumulated, it is not enough.

Because at the end of the year, everyone is very busy, and the chefs may not have time to shoot.

Lin Xu said:

"Now that you've eaten it, don't talk about it anymore. It's just to let everyone have a positive experience of Western food, so that you don't always feel how tall and mysterious. Most Western food is actually home-cooked food with a sense of mystery and ceremony. The difficulty is not high at all. .”

Just as he was talking, Xiao Wei opened the freezer, took out a foie gras that had not been opened and said to Lin Xu:
"This is the spare foie gras brought by Boss Huang. He said that if you don't need it, you can take it back to improve Dundun's life... Foie gras is so greasy, does Dundun like it?"

Lin Xu smiled and said:

"Although foie gras is fat, it is full of unsaturated fatty acids. It is okay to eat less."

Xiaosui asked curiously:
"Do you eat the prickly ones fried?"

"No, I'm going to make it by slow cooking at low temperature. If Dundun likes it, he can eat it. If he doesn't like it, he can eat it as our family's dinner."

Xiao Wei blinked:
"It's really not as good as a cat, and it's another day to envy Dundun!"

Just as Lin Xu was about to chat with everyone, Qiu Zhenhua suddenly came over and whispered:
"Master Lin, let me tell you something..."

Lin Xu smiled:
"Exactly, I have something to tell you."

The two came to the small office next to them. As soon as they entered, Qiu Zhenhua glanced out through the blinds:
"I found that Qi Siming's talent and skills are quite good. He's like the younger version of me...Master Lin, I want to accept him as an apprentice. Can you ask me? By the way, you just told me something? What's the matter?"

Lin Xu: "..."

I have seen people who love go both ways, you are just apprentices, how did this become popular?
He smiled and said:

"What I want to talk about is actually this matter. Qi Siming thinks that you are so proficient in both red and white cases. He wants to learn from you, but he is afraid that you will refuse."

"Damn! This kid really thinks too much, why would I refuse?"

Qiu Zhenhua glanced at Qi Siming in the kitchen who was busy preparing to make pasta.

Young people with high talents and good craftsmanship really make people more greedy the more they look at them.

No wonder at that time Chef Gao took Master Lin as an apprentice. No one could control the desire to accept such a talent...

Seeing his happy face, Lin Xu was also very happy.

Running in both directions indicates that there will be a feast soon, and maybe the senior brother can have some fun at that time.

And I, in a daze, became an uncle-level character... For a 22-year-old boy like us, the title uncle seems a bit old-fashioned.

He said:
"Then talk to my senior brother later, let him be the introducer, and put on the apprentice banquet. In the future, you don't need partners to come and go when you do shows."

Qiu Zhenhua nodded heavily:

"Yes, yes, let's set up an apprentice banquet, but for the introducer, you should come, I don't particularly trust your senior brother..."

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This chapter is 5400 words, ask for a monthly ticket, brothers!

(End of this chapter)