Gourmets in the Heavens

Chapter 70 The Way of Taste, but Increase or Decrease

"I never thought that Chef Zhao Yougan would use such a method to marinate ingredients..."

Li Wenbo has been in contact with Shiquan Roast, so naturally he has the most say.

In fact, when he cooks this dish, he almost always improves it according to the templates that have already had successful examples.

I didn't think about it at all, but there is no need to strictly follow those practices.

"It seems that in terms of innovation and solving problems, I am not as good as Zhao Youqian as the chef..."

Lin Chef is not as good as Special Chef, it sounds very scary, but it is actually not a particularly rare thing in the gourmet world.

After all, the peak of Special Chef is actually one step away from Lin Chef. Some people have devoted their whole lives to cooking, and their culinary skills may really be in Special Kitchen, but in some respects they are comparable to or even better than Lin Chef. This is not surprising. .

It's just that Zhao Youqian is only so old, and Lin Chef has already said that he is inferior, which is a bit scary!

At least the audience in front of the screen once again realized Zhao Youqian's talent and level.

This seemingly inconspicuous Yaozhou special chef is a real super genius.

After all, it still takes more than half a year for him to reach the coming-of-age ceremony...

...

'Strong enemy!super rival! '

After Xiao Hua saw Zhao Youqian's cooking methods, the alarm bell in his heart was already turned on to the maximum.

He didn't expect that the two of them would think of going together, and the set roast is a very difficult way to control the heat.

More importantly, this is a traditional barbecue method from Yaozhou.

Even if he incorporates the essence of Texas barbecue, it is still unknown whether he can overcome Yaozhou's culinary talents.

'No more time to waste! '

At this time, only by surpassing the past self can we truly win.

Xiao Hua, who suddenly gathered all his energy together, let out a long breath, and then lifted the whole cow to the side of the fire he raised.

'Because of the uneven distribution of oxygen, is the flame temperature also uneven in some places? '

Just getting close to the fire, Xiao Hua had already discovered the problem, but he had already had a solution.

When he came to the side of the charcoal that had been piled up long ago, he seemingly casually threw a few pieces of charcoal into the fire, and the charcoal that was quickly ignited by the surrounding temperature added more to the fire that already had some white sparks. burning power.

However, if someone uses a thermometer to test it, they can see that the fire, which had not reached the extremely high red temperature in some places, is now completely red, and the temperature has risen to the most perfect level of uniformity!

'It's ready to go! '

A scene that surprised the audience appeared. Xiao Hua, who seemed to be thin and weak as a student, suddenly swung one hand, and the whole cow went up into the air with the grill, and then fell heavily on the fire , the two grills are just on both sides of the fire!

But at this time, the judges present and those real cooks saw the omen that Xiao Hua was ready to cook with all his strength.

Behind the screen, Morey sipped red wine, watching Xiao Hua on TV couldn't help but laughed again.

In his opinion, although Xiao Hua was aware of Zhao Youqian's threat, it was already too late...

...

In the way of barbecue, the most important things are of course the heat and the ingredients, but if someone says that seasoning and marinating are not important, they are also out of their minds.

Zhao Youqian put sea salt and spice powder on the suckling pig, put it on the iron plate, and then began to prepare for other ingredients. You must know that this step is very important.

Because this represents the beginning of changes in taste and meat quality, after the suckling pig is the largest type of poultry, goose!

And in order to cope with the other ingredients that will be added later, Zhao Youqian specially chose lion head goose.

This kind of goose has a big head and small eyes, and there are large black sarcoids on the top and sides of the head. It is named because the sarcoma will look like a lion's head with age. The most important thing is that it is bigger than ordinary geese. It is one third or even half bigger, and the meat is full of tenacity.

Generally, if you are a resident of Chaoshan and other places, you will definitely be familiar with this kind of goose, because the most famous braised goose in Chaoshan, as well as the famous braised goose head, are made of this kind of goose.

But this also means one thing, the smell of lion head goose has a fishy smell unique to poultry, otherwise it would not be made in such a way as stewed goose.

The long neck and big head also indicate that his essence is actually on the neck and head, but it is a pity that Zhao Youqian wants to make Shiquan Roast, and it is impossible to fully bring out the deliciousness of these two places.

This is also a trade-off that needs to be made in cooking.

The five-spice powder was used to marinate the suckling pig earlier, and similar spice powder was used to deal with the lion head goose, but the nutmeg and cloves were replaced with angelica and amomum.

Changing the formula ratio of the two spices doesn't count, but adding green onion and ginger juice to spread evenly all over the body, and more importantly, Zhao Youqian has already prepared a bone-removing knife before marinating!

"So you wanted to do this... to reduce the barrier of fire penetration?"

Li Wenbo was surprised when he saw Zhao Youqian brighten his sword, but he nodded quickly.

This approach is obviously a very correct choice. Lin Chef also used this method in the previous examples of complete roasting.

While removing the bones, it can also remove a lot of fat between the meat and the skin, which by the way reduces the strong taste of the lion head goose itself, and even allows the seasoning to penetrate into the meat better.

Whole chickens and ducks have been deboned. For these judges, they have seen a lot. Today, seeing the whole goose deboned for the first time has a different feeling.

The bones of the chicken are finely broken, and the remaining broken bones need to be paid attention to when deboning.

The bones of ducks are much harder, and the junction of skin, meat and bone is very thin, and it will be scratched if one is not careful.

The lion-headed goose in Zhao Youqian's hand is different, the bones are hard and thick, it is easier to simply remove the bones than the previous two, but in addition to removing the bones, Zhao Yougan also needs to remove part of the fat to prevent the goose meat The fishy smell is too strong.