Gourmets in the Heavens

On the contrary, it was Belvin Flanders, the Lin chef from France, who seemed to have seen Zhao Youqian's intentions, and couldn't help showing a hint of surprise.

"Increase the flame on your own side, reduce the local oxygen distribution in the air, and reduce the temperature of the opponent's fire...It's interesting!"

Since it is a food halberd, there is no such thing as the so-called bright or not bright method, but Zhao Youqian actually thought of such a method, which really surprised Belvin, the French Lin chef.

Because this is not only a question of cooking skills, but also a complete and integrated understanding of other knowledge of oneself, so that one can take advantage of all available situations.

"It seems that Chef Zhao Youqian is not only good at cooking, but also has a lot of knowledge in other aspects!"

This method is not like the traditional Yaozhou chefs, but rather like the path explored by cutting-edge cooks who combine high technology.

"However, the real barbecue is not only a matter of heat. Chef Wenster Xiaohua's Texas barbecue can be described as rare in the world, and it is already considered a supreme delicacy!"

Hearing Belvin's evaluation, except for the editor-in-chief of Wall Street Financial Food in West America, the other judges were a little surprised.

The culinary concepts of Europe and Western America are not in the same way, especially the French chefs are taking a refined and extravagant way, which is completely incompatible with the rough and primitive civilian cuisine such as Texas barbecue. To be able to praise so much can only show Xiao Hua's Texas barbecue It is indeed very remarkable.

And this made the other judges look forward to it even more. After all, the duel between Zhao Youqian and the King of Texas Barbecue would be extremely boring if either side was too weak.

...

"A good Texas barbecue is unusual from the beginning of the selection of meat."

"The best beef in Western America is divided into eight grades, the best of which are Prime and Choice, which are the two grades of beef that can match the skills of the king of Texas barbecue. .”

"But few people know one thing, that is, there are also subdivisions of prime beef, and there is a big gap between prime and prime beef!"

Looking at the TV screen, Morey drank the red wine and began to mutter to himself, as if this was the only way to vent his excitement.

"Grain-fed and grass-fed are completely different, but the types of cattle are also different. If my junior really wants to innovate, the way of traditional Angus cattle has been exhausted."

"Nishimei Jihei Wagyu, which is crossed with the Wagyu from Higashi Sakura, is your best choice, isn't it?"

It was as if Xiao Hua on TV would answer him, but when he saw Xiao Hua pick up his ingredients, he couldn't hide the smugness in his eyes anymore, and laughed wildly.

...

"Not Angus?"

As the editor-in-chief of Ximei's food, Sylvan could tell at a glance that the beef looked like it was definitely not the type used in traditional Texas barbecue.

"That is..."

While he was hesitating, the head of the West American branch of IGO gave him the answer. After all, he personally sent people to prepare and handle the ingredients for the two contestants.

"It's Western American extremely black Wagyu, Prime level!"

"And it's grass-fed Wagyu that is comparable to A4 grade Wagyu from Tozakura!"

Chapter 67 Not Simple Roast from the Beginning

Although it is only comparable to A4 level, according to the preciousness of Dongying's Wagyu, A4 level Wagyu is already very top-notch.

What's more, barbecue can't treat ingredients in the same way that Tozakura divides Wagyu.

The higher the grade of Tosakura Wagyu, the denser and more uniform the fat distribution, but it does not mean that it is the most suitable for Texas barbecue.

Generally speaking, beef with a similar fat distribution is sufficient for Texas barbecue.

If it is too good, it will be roasted in an inappropriate state, not to mention that the better the fat distribution, the shorter the grilling time is, which is completely different from the way of Texas barbecue.

As for grass-fed and grain-fed, there are many ways to do it.

In fact, strictly speaking, every feeding method is omnivorous, and there is no such thing as only feeding grass or only grain feed.

The main thing to look at is the overall emphasis.

However, in order to facilitate the distinction of diners and the convenience of selecting ingredients, there are still differences between grass-fed and grain-fed in general.

For example, grass-fed cattle are usually raised for a long time, and they are mainly fed with natural and fresh pastures. In this way, the fat in the muscles of the cattle raised in this way is less, and most of the fat is accumulated under the skin, which is easy to remove when eating, so beef The meat is lean and tender, low in fat and rich in flavor.

Grain-fed beef is different. Generally speaking, the melt-in-the-mouth wagyu or snowflake cattle that the public likes are grain-fed cattle.

This kind of cow is that after the calf eats pasture and reaches a certain weight or age, it will enter the feedlot and be fed with grain feed for fattening, so that the cow can grow to the expected weight as soon as possible.

Because it is fattened, it is slaughtered at a young age, and most of the fat is in the muscle.

Grain-fed cattle are classified according to the number of days of feeding grain and the breed of cattle, which can be divided into: 100 days, 120 days and 200 days.The higher the number of days of grain feeding, the richer the snow pattern of the beef, and the higher the cost.

Moreover, grain-fed beef is more delicious, juicy and tender than grass-fed beef, which is a type that modern diners prefer.

So now most people prefer grain-fed cattle, but Dezhou barbecue generally uses grass-fed cattle with rich meat flavor, but smart people will always think of other methods, such as fattening grass-fed cattle before they are sold month to two months.

In this way, grass-fed cattle are full of fat while maintaining the deliciousness of beef lean meat.

The A4-level Western American Super Black Wagyu beef in Xiao Hua's hands is a grass-fed cow. After a hundred days of re-fattening, it successfully gathered two kinds of breeding methods, quasi-legendary ingredients!

This can already be found on IGO, the best quality beef, it can be said that they are not concerned about this food.

In fact, the quality of the ingredients in Zhao Youqian's hands is also excellent, this is the real thought in IGO's heart.

The more intense the eating halberd, the better cooks can be trained, so they will not hesitate to provide the best quality ingredients when eating the halberd.

It's just that no one thought that the former king of Texas barbecue, the first beef part he picked up was not ribs, tenderloin, beef belly, etc., but the beef with forearms. Thick beef tongue!

"Ox tongue?"

"Why the beef tongue?"