Gourmets in the Heavens

Breaking away from the shocking taste and taste in his mouth, Belvin didn't rush to taste the two big meats before him, but introduced why Zhao Youqian could keep the temperature so well.

"The extremely fast heating makes the outer skin hard and tight, and also seals the juice and fat of the cow on the outer layer, and finally the extremely fast freezing makes the fat solidify, so that the inside is like a thermos bucket, but it is cooked at low temperature All the ingredients, making them more and more full of delicious gravy..."

Belvin didn't wait for Zhao Youqian to explain, but analyzed the principle himself, which also showed Lin Chu's superior vision.

"But the taste of these two meat dishes should not be as good as expected..."

"The essence of Shiquan Roast should be in the last ingredient!"

But saying it wasn't that delicious, Belvin's hand still didn't stop, he cut off some of the two kinds of meat and put it into his mouth.

Then he looked at Zhao Youqian with a look of surprise, even though he was handling the lion head goose and other poultry inside, it still couldn't stop him from showing an extremely shocked look.

"Why...why can it have such a strong meat flavor?!"

At this time, Li Wenbo, the Lin Chef of Yaozhou, was finally going to speak.

Even if he knew that Zhao Youqian was powerful, he didn't expect that Zhao Youqian could really restore the perfect roast.

If the other ingredients are just for the last ingredient to play a supporting role, how can this dish be called Shiquan Roast?

The real perfect barbecue is the perfect barbecue with all the ingredients!

"..."

Chapter 78 Ice in Fire

"Shiquan roasted Shiquan means perfection, so Chef Belvin's worry that other ingredients will not have enough flavor is actually unfounded."

"Or if according to Chef Belvin's words, all the essence is only left in the last ingredients, then the original intention of this perfect roast has been lost, and it is a complete failure!"

Without exaggeration, Li Wenbo began to introduce the difficulty of "Shiquan Baking" to everyone for Zhao Youqian. It is precisely because of the control of the heat, ingredients, and taste that all require perfection. This dish can become Lin Chef. The test level of the fire!

Otherwise, it is really only one aspect of the skill that is assessed separately, how can it be qualified to be a difficulty for Yaozhou Lin chefs?

The lamb and roast suckling pig, which exude a faint golden quality, do not have such outstanding culinary visions. On the contrary, it is precisely because of this restrained and indifferent appearance that they can bring the biggest surprise to the judges.

The fresh and tender lamb that absorbs the aroma of beef and suckling pig, the suckling pig that absorbs the deliciousness of mutton and the unique fat feeling of lion's head and goose poultry, two not uncommon ingredients, because of cooking, the taste becomes stronger and even surpasses them The taste of the past is limited.

With every bite, you can feel the pleasure that several ingredients complement each other and blend with each other to bring diners.

What's more, after combining these several kinds of ingredients with their own unique flavors, there is only indescribable deliciousness, and there is no slightest, or even a trace of fishy smell.

On the contrary, it is because of the blending of the different marinades made by each of them, after the strong smell of barbecue, there is still such a cool feeling to wash the whole body.

It is obviously a delicious gravy that is so rich that it will drip from the tableware at any time, but it does not make people feel greasy at all, only the taste that pulls people's appetite, making people keep reaching out to taste it.

"Lamb meat is already extremely delicate. After more than two hours of roasting, the charcoal fire has penetrated in, and the texture of the meat has been roasted very soft, but it is also because of this that the flavor of the spices in the lamb meat It also completely melted into the meat...”

"The fat of the lamb is not too much. At this time, the beef soup and the fat of the suckling pig add the flavor of the lamb..."

"It can be said that this small roast lamb is already a rare boutique!"

When it comes to describing the taste of food, the editor-in-chief of Wall Street Financial Food, Sylvan, is definitely the best among the five judges.

In a few words, he described the taste he tasted in his mouth.

It also made the audience in front of the screen feel that the snacks they just ate were quickly digested, or that the fried chicken they were chewing on their mouths suddenly tasted bad.

"Different from lamb, suckling pig has almost another flavor, full of the marinade taste of vegetables and fruits. The suckling pig itself has a light frankincense, and the similar flavor of lamb is also absorbed by it, plus lion head goose The poultry fat complements the soup overflowing from the roasting of the suckling pig itself, making the taste of the suckling pig between pork and poultry...”

"The delicate suckling pig's skin seems to bounce back when you touch it a little bit. It will melt in the mouth without any effort, and it has a rich Q-bomb taste."

Bilson also took over the conversation, showing his presence.

"I'm looking forward to the taste now, and the last...delicious!"

Even if it is perfect, after seeing the ingredients that Zhao Youqian put in last, Bilson is obviously more looking forward to the taste of the last ingredients, what kind of changes will there be.

However, Zhao Yougan didn't directly serve the last sea bass. Even if he had already taken it out and put it on a plate, he served the goose, chicken, duck, pigeon, and quail meat first.

This is the so-called third taste, birds and beasts!

The whole body of the suckling pig was pierced with skin and flesh, and the taste of the three large-scale ingredients slowly soaked into these poultry ingredients, and because they were all deboned, geese, chickens, ducks, and pigeons and quails were all connected by skin and flesh, so naturally it was not There will be a problem of what flavor can't penetrate.

On the contrary, it was because the bones were removed, and the skin and flesh were layered on top of each other. After Zhao Youqian cut it with a knife, the meat of various poultry had been mixed together, and it was almost difficult to tell which ones were which.

With the marinade sauce and the water content of these poultry meat itself, all people have a spoonful of mixed shredded meat with about half a spoonful of soup.

It's like a chicken and duck soup. It doesn't have the thick thickening feeling, but it has a similar flavor.

At this time, Li Wenbo noticed the strong peppery aroma, row upon row, gradually becoming elegant.

Each type of poultry has a different taste, but they all use different types of pepper, whether it is white pepper, black pepper, red pepper or green pepper, all kinds of pepper flavors are finally integrated in the soup.

Coupled with the gradually milder spice powder, the taste of this spoonful is enough to make the five well-informed judges enter a wonderful food world just by virtue of the aroma.

There are countless birds flying around, and among them, a king of birds wearing feathers descends, with a faint flame.

But when the taste entered his mouth, Li Wenbo was shocked!

The eyes completely lost their focus, and they were obviously swollen, which made it known that he had lost consciousness.

Not only him, but even Bilson and Belvin, the Lin chef, lost their consciousness and were completely brought into the delicious world that only birds can have!

Even at this time, Li Wenbo knew that the so-called flame and the so-called smell of fire were all illusions, and that vaguely appearing, traveling through his blood, seemed to burn the impurities in his body and purify the coolness. The classic place of birds and beasts' taste!

So the audience present could only see that the five judges fell into silence, as if they were stunned, feeling the boundless delicacy!