Eat Halberd: The Great Master of China

Zero degree cutting method

The host was a little puzzled when he saw that a handsome young man was going to participate in the competition instead of Asuka.

Then he looked at Asuka.

Asuka hesitated for a moment. Anyway, I don’t have much hope, it’s better to let this handsome guy try.

If you lose, put yourself on a good ride.

Asuka nodded towards the host.

The host saw Asuka nodding in agreement, and did not ask more.

The host immediately looked at Zhao Dong: “Sir is your surname?” ”

Zhao Dong glanced at the host: “There is no need to ask the name, it’s just a cooking competition!” ”

The host saw that Zhao Dong was unwilling to reveal his name, and did not ask more. After all, underground cooking competitions are illegal. Many people come to the competition by hiding their names.

“The contestant sent by Lingxiang Restaurant is Mr. Anonymous.” The moderator announced.

“The topic of today’s competition is Western steak. For both contestants, please start, the time limit is 2 hours. ”

The timer starts ticking.

Daping shouted at the so-called head chef of their hotel, Ike, “Mr. Ai, teach me a good lesson about this kid!” Let him know who he can’t afford to offend! ”

Ike nodded at the boss.

Zhao Dong didn’t even look at the two and began to select ingredients.

Asuka asked worriedly, “Sir, I can help with it, please sir, please just order me!” ”

Zhao Dong smiled and touched Asuka’s little head, “You are watching by my side, don’t worry, I will definitely win!” ”

I don’t know why, Asuka heard Zhao Dong’s words, and she was really relieved!

Zhao Dong walked towards the ingredients, and Ike also walked towards the ingredients.

The competition is steak, but the ingredients are not just steaks.

Rather, two freshly slaughtered cattle. In other words, these two cows are the ingredients, and the chef needs to get the parts he wants from the cows.

Many parts of the beef can be used to make steak. However, if you want to make a good steak dish, you can only use 5 parts.

First, filet mignon, also known as tender beef fillet, beef tenderloin, taken from the inside muscles of the cow (that is, the inner meat of the waist), less exercise, and the meat quality is the most tender and lean, less fat, because each cow has a small strip and appears “scarce and expensive”. The taste is good, but it is not chewy, and it looks old when overcooked. It is generally made for the elderly or children with poor teeth and weak digestion.

Second, sirloin steak, also known as sirloin steak, refers to the meat tender and tender beef, basically taken from the most tender beef in the back of the beef, the specific location is different, the flavor is also different. The more authentic sirloin is taken from the loin loin, but special varieties, such as the New Yorker, are taken from the front loin loin similar to the filet. Sirloin steak is tender, sweet and juicy, rich in texture, and is preferred by entry-level steak connoisseurs.

Third, rib-eye steak, also called ribeye steak, is taken from the rib ridge, that is, the meat on the side of the beef bone. Ribeye steak may not be as tender as loin, but the bone meat has always been delicious, and the tender and tender meat is sandwiched with Q and strong oil tendons, which is chewier than sirloin, more flavorful than filet, and very rich in oil flowers, which is the favorite steak for young people.

Fourth, T-bone steak: commonly known as T-bone steak, is the spine meat on the back of the beef, the large meat steak is sandwiched with T-shaped bones, one side is filet, the other is the New Yorker, the meat quality is tender and rough, or greasy or crisp, it can be said that all tastes can be eaten.

The last one is the beef steak, which is taken from the left and right sides of the cow’s ribcage, including the rib parts. The bone-in pork is fatty and delicious, juicy and chewy, with marbling, especially the sixth and seventh ribs of the beef, tender but not astringent, and the meat is rich in fully cooked meat, which can be enjoyed even by diners who are afraid of raw food, and create the alternative charm of beef steak.

Different parts will reflect different tastes, and the degree of cooking, such as filet mignon, is generally three to seven rare.

Sirloin and ribeye steak, on the other hand, are four to six ripe.

T-bone steak is best cooked in five to eight.

Beef steaks need to be fully cooked.

Of course, in addition to the five parts, other parts can also make steak dishes. Such as the tendon meat of the beef shoulder blade, the upper shoulder blade rib eye heart, the abdominal flank meat of the tripe area, the upper hind leg meat, etc. Of course, the fleshy fibers in these parts are thicker and cannot be compared with the above five varieties.

The selection of parts is also a very important part of the victory or defeat of this competition.

I saw that Ike had already started to take the ingredients, and Ike chose the T-bone steak.

The audience and the judges nodded, this Ike is really cautious enough, although other parts are also suitable for steak dishes, but this is a competition, of course, the competition must choose the most suitable part.

T-bone steak is undoubtedly the best option.

Everyone turned their gaze to Zhao Dong again. I want to see what parts he will choose.

The audience was stunned.

One of the referee stood up sharply: “God, what do I see?” ”

The other referee also stood up sharply: “Impossible, impossible, how could he do this!” ”

One of the remaining referees was also surprised to lose his normal state: “Am I dreaming?” It’s incredible! ”

The audience in the audience also recognized the goods.

“This is impossible, how can anyone in Tokyo do this.”

“We must be dreaming, let alone Tokyo, even if no one in all of Japan should know how to do this!”

“I must be dreaming!”

Asuka’s eyes widened too. Staring at Zhao Dong.

And the opponent Ike, seeing Zhao Dong’s behavior, glanced at the ghost, and stood there stupidly without moving.

The audience was stunned.

At this time, Zhao Dong was holding a knife in his right hand and was actually cutting steak at an incredible angle.

And this angle is actually zero degrees.

Zero degree cutting, not that it cannot be cut, but too difficult, because zero degree cutting, the most difficult thing to grasp is uniform, it is easy to cut one side big and one side small.

Unevenness is undoubtedly a fatal flaw for high-end cuisine.

Unevenness means that it will destroy the grasp of the heat.

Therefore, the general chef will adopt a decent posture to cut the ingredients.

But there are still people in the world who have practiced the zero-degree cutting method. Not only can the ingredients be separated perfectly and evenly, but also can not destroy a trace of meat fiber.

There are chefs who can cut zero degrees internationally, and there are also in Asia, but there are no chefs in Japan who can do this. Tokyo is even less likely.

Although everyone in the audience and the judges are Japanese, they all have deep cross-connections with the culinary world, of course, it is impossible not to have heard of the zero degree cutting method, one of the world’s three major knife techniques!

As soon as Zhao Dong’s zero-degree cutting method came out, the audience was a sensation!