Chef Chat Group

"Hehe, maybe it's the result of hard training in knife skills recently." Liu Xing said pretending to be modest.

He didn't say that he had conducted intensive training before, and the number of cucumbers he cut may be more than most chefs cut in a year. Chefs want to practice knife skills, but they can't find other shortcuts except cutting.

This is just like sports. A layman can kick a few footballs and shoot basketballs without much effort.

However, a real expert requires a lot of sweat and practice.

It looks like a very common action, but in fact it contains a lot of coir raincoat. Cucumber is a knife dish. If you want to make it, you don’t have any other cooking skills, just cut it! If you cut a lot, the texture will come out, and you can cut it well .

As for, the flavor is different, depending on the chef sprinkles different condiments.

Can be sprinkled with sugar, such a sweet cucumber.

You can use salt and vinegar, so that the sour taste can be appetizing.

Besides, spiciness is also available.

On the surface, Liu Xing watched Xiao Lin Gendan make coir raincoat cucumbers at noon, and learned it at night.

Looks like a genius, in fact, only he knows how long he has been training before.

It took almost hundreds of cucumbers to cut out the passable coir raincoat cucumbers.

Compared with Xiaolin Gendan, which is cut out casually, it is far inferior. After all, Xiaolin Gendan not only has the talent of the stomach of the gods, but in fact, he is also a senior chef without many shortcomings.

Even compared with a teacher like Liu Xing's grandfather, Kobayashi Gendan might be better.

The main reason is that although the accumulation of chef experience is important, in fact, as you get older, your physical strength will decline.

In terms of basic cooking skills such as knife skills and spoon skills, there will be obvious regressions.

It is not bad for an elderly chef to maintain [-]% of the peak level. For most chefs, the best achievement is when they are young.

After that, the middle-aged people will increase their knowledge and fear more, and then let the cooking skills rise again--the level is over [-] years old, and the cooking skills usually regress.

At the age of 17, Gendan Kobayashi is already a leader among the senior chefs, and her qualifications are actually very scary. Just because Gendan Kobayashi eats a lot, you should not think that she only knows how to eat.

In fact, Kobayashi Gendan's strength is much higher than that of most of the top ten masters. In a sense, chefs like Kobayashi Gendan are almost close to super and star chefs! The main difference between star-rated and below-starred chefs is that most of the recipes above the advanced level in the world are created and improved by these super-level and star-rated chefs! Advanced chefs still use the classic recipes of their predecessors more Master and become your own signature dish.

Even some new recipes created by senior chefs are not very valuable, and most of them are at the level of intermediate recipes.

It is equivalent to the senior chef stage, mainly learning the skills of the predecessors.

The chefs behind are more and more inclined to stand on the shoulders of giants and continue to raise the upper limit of cooking skills.

As for....the level of culinary skills should be no less than that of junior chefs. In addition, the few special recipes he studied, ordinary mid-level chefs, most of them would beat him with eggs, and they would definitely lose to Liu Xing. But... if it is a professional chef exam, it needs to test the theoretical knowledge in the books.

The theoretical knowledge of junior chefs even accounts for more than 60% of the score, and the remaining 40% of the score is practical cooking. Moreover, considering that different chefs specialize in different directions, the exam can even choose two from hundreds of classic recipes. But when it comes to the intermediate chef exam, theoretical knowledge still accounts for 70% of the score, and the remaining [-]% of the score is determined by optional dishes, proposition dishes, etc.

For the senior chef exam, the content of theoretical knowledge is less than 10%.

The rest of the exam content requires at least 5 dishes, including both the chef's own familiar specialty and the examiner's proposition.

Examination of special-level and star chefs....sorry for not examining existing dishes in the world, but requires chefs to innovate and improve a few dishes, which are unprecedented, with their own style and specialties.

In order to be evaluated as a star chef or a super chef, the level must exceed the category of a senior chef.

-Thinking that chefs need to take an exam- Liu Xing felt stage fright. In fact, this is the pre-examination syndrome, so that he dare not take the junior chef certificate before he is fully sure.

It's not that I'm afraid of being hit if I don't pass the exam, but I'm afraid that if I don't pass the junior chef certificate, it will be very embarrassing.

No one knows Liu Xing's plan. If other people know, they will feel a little surprised. of.

Chapter 197

"Also, peeing beef balls are more delicious than coir raincoat cucumbers.

Eat it while it's hot, it won't taste good when it's cold.

"Liu Xing saw the green mountains and the seven seas, and he patronized eating cucumbers in coir raincoats, so he couldn't help persuading him.

Coir raincoat cucumber, D-grade cuisine.

It is not easy to achieve such a flavor with only knife skills and seasoning.

This is still the condiment in the store, it has been upgraded and replaced with the black vinegar, soy sauce and sake of Ji's Black Vinegar, all of which have reached the level of D.

The quality is much better than the common E-level condiments on the market, so Liu Xing has prepared to use the condiments for a long time.

Although compared with the grade C condiment of Liu Xingzi's flat spicy hot pot bottom material, Ji's condiment is slightly inferior.

But it's not because the condiments are not good, it's just that the boss of Yuanzhou is too arrogant.

Because, the recipe of the spicy hot pot base that Yuanzhou sent is not so much an ordinary condiment, but a compound condiment processed through cooking skills.

Since this complex condiment is equivalent to cooking, the shelf life is relatively short, and after about seven days, it will be reduced to D-grade condiment.

Under normal circumstances, the quality of most seasonings is ∈ grade, and only a few high-quality ones can reach D grade, but they are all secrets of continuous improvement of craftsmanship. Very few C grade seasonings are sold at sky-high prices in the market .

For example, the most expensive condiment in French cuisine is salt - the flower of salt of Guérandé. The price of 50 grams is about 1000 RMB, and the price of a catty of salt is as expensive as 1 RMB. The reason why it can be sold so expensive is that The main ones are grade C condiments. Liu Xing has not identified them, but Yuan Zhou and Stephen Zhou have both.

Most of the salt on the market, 99% of the ingredients are sodium chloride, but the place of origin and process are different, which will cause 1% difference in chemical composition and difference in crystal structure, which will cause a difference in delicate flavor. As a result, very few places of origin High-quality salt will have a flavor that is incomparable to ordinary places of origin, so it can be sold at a very high price.

For example, the flower of salt is still salt-based in essence, but only some of the ingredients are different, resulting in a unique flavor, so that it breaks through the seasoning quality of ordinary salt and reaches the level of C-level condiments. Using the price analogy of the flower of salt, you can know The price of C-grade condiments is already higher, ten thousand yuan per catty.

Even high-end restaurants are reluctant to use it as ordinary salt, but use it for embellishment and finishing. The hot and spicy hotpot in Liu Xing's store is still too cheap.

"En!" Qinghai Qihai has a very good appetite. After two mouthfuls of rice, she began to eat meatballs. Terrible! At the moment when the withdrawal of urine beef balls was bitten, Qingshan Qihai felt that she was immersed in the delicious food.