Gourmets in the Heavens

This seems more troublesome.

There is a very strong smelling gland at the end of the poultry tail, which must also be removed.

So you can see Zhao Youqian's hand stretching in from under the cavity of the lion head goose, carrying a boning knife to keep moving inside, and from time to time cooperate with him to break the joints of the goose outside.

And when he took out his hand, he also brought a whole skeleton covered with red blood and yellow and white fat.

Don’t underestimate this step. If the flavors of suckling pig and goose are not compatible, and the flavors of the two are difficult to blend and penetrate, then it will be even more difficult for the ingredients to mix together.

The essence of seasoning is nothing more than increase and decrease. If the taste is too strong, the strong one should be taken away.

Even if the flavor is lost, it is the art of cooking, not the destruction of ingredients!

Those who can understand this point can be said to have entered the room in the way of cooking.

Chapter 71 Pyrotechnic Competition

"It seems that it is really doing subtraction..."

Although known as the minister of the worst branch of the IGO, Bilson is actually really hidden.

You have to know that if he really didn't have a second thought, how could he establish an at least independent IGO operation branch in West America, where the gourmet association is huge, and even expand to have branches in various cities?

In fact, Bilson, who had already reached the level of a Linchu giant in his cooking skills, saw Zhao Youqian's cooking skills earlier than anyone else thought.

It's just that he habitually lets others take the lead.

"My lord minister is right. Both subtraction and addition are based on the premise of making a dish more delicious..."

Li Wenbo nodded, watching Zhao Youqian begin to debone the chickens and ducks, he also relaxed a little bit, and finally remembered that the halberd food was broadcast live across the West, and began to introduce Zhao Youqian's intentions to the audience.

The recipe of Shiquan Baked is naturally not as simple as it seems. If you can learn it by watching the video, then there is no need for the cook to teach it in person.

So he wasn't worried that Yaozhou's recipes would be exposed like this.

What's more, each recipe in the hands of each different cook shows a different attitude. If all dishes are blinded, it will be really boring.

As for being able to learn these special Yaozhou cooking skills by others, there is no need to worry too much.

Without the basic skills of the Yaozhou system for a long time, many things are just good-looking. Even if they are imitated, it is because he can do these skills long ago, not because he needs to learn them.

"The first three meat ingredients have a strong taste, and the latter poultry should not be too strong. The key is to reduce the unique taste of these geese, chickens and ducks, and only let them release their deliciousness!"

"Because the roasting of the meat itself is to increase the flavor of other ingredients in it, too strong flavors of the ingredients themselves will cause fierce conflicts. The key is balance and fusion!"

Li Wenbo's voice came out from the screen, and also spread Yaozhou's culinary philosophy to every household in West America.

"And for barbecue, there is only one flavor that can really blend everything!"

"fire!!"

Following the speech of the Yaozhou Lin Chef, everyone turned their attention to Xiao Hua who had already started the barbecue again.

Zhao Yougan is still marinating and deboning, quail, pigeon, and even sea bass and the most critical ingredients.

There are ten kinds of ingredients, but they are not too many, which makes Li Wenbo look forward to what kind of technique and fire control he will use to deal with this difficult to complete roasting.

You must know that although there is no time limit in the food halberd, it will not really let you waste too much time baking.

Otherwise, if it really takes two or three days to bake, it is not difficult to make a perfect roast. The problem is that this dish has a time limit in addition to the heat limit.

Times of Day!

Give the chef one day at most, otherwise, even if he can finish the roast, the dishes inside will be spoiled due to the prolonged marinating time, and the fusion of ingredients and ingredients will not be completed.

Just look at Xiao Hua's barbecue now, you can know that it is not that simple to let the heat and temperature penetrate into the interior!

Because it was mentioned that barbecue is ultimately related to fire, the picture on the screen was transferred to Xiao Hua. At this time, they saw Xiao Hua's fire kung fu known as the king of Texas barbecue.

That is absolutely strong to the peak level of barbecue fire control.

Even Li Wenbo clicked his tongue slightly, one must know that he has also worked hard on barbecue, but if he wants to compete with Xiao Hua on the heat of barbecue, he is probably not an opponent.

Seeing this, the editor-in-chief of the Wall Street Financial Food Daily, Sylvan, showed a smile.

"The most amazing thing about Chef Xiao Hua is his control over the flame. It seems that the spices and ingredients are actually similar to his opponent, but every time he eats the halberd, the opponent will lose to him. The most important thing is the heat. Taste of defeat!"

"I believe that Mr. Belvin, who has tasted Chef Xiao Hua's dishes, should have a deep understanding..."

Turning his head away, Sylvan sought the approval of another French chef.

And this chef Belvin from France also nodded silently.

"Yes, that taste is indeed very shocking, but to do that... Chef Xiao Hua is also dancing on the tip of the knife..."

What is dancing on the tip of a knife? The audience in front of the screen knew what it was when they saw the beads of sweat constantly emerging from Xiao Hua's forehead.

Under the grilling at the seemingly scary temperature, Xiao Hua continued to turn the grill to let the whole cow grill under the fierce flame.

However, his movements are not balanced and smooth, but sometimes fast and sometimes slow.

It also made the whole cow whose skin began to tighten under the flame grilling very different.

Every ray of flame burns on the cow's skin as if it is helping it tighten and reduce moisture.

If you can notice Xiao Hua's hands, you can also find that he is not only turning the grill, but also pushing the entire roast cow back and forth, making sure that the temperature and heat penetrate into the whole roast cow evenly, and then inside retain.

But obviously this step will take a long time and effort, at least now Xiao Hua is already sweating profusely, and he has not managed to completely raise the temperature of the ingredients.