Chef Chat Group

Harmless is only an ideal state. In reality, people just choose the lesser of two powers.

In any kind of food, more or less, there will be a certain dose of harmful substances.

Eating the same food may accumulate the same harmful substance.

Any substance that can cause obvious harm to the human body does not depend on what the substance is, but on the dosage.

Listen, the reason why picky eaters are in poorer health than those who are not picky eaters.

In addition to malnutrition, picky eaters have a smaller range of diets, so they eat more repetitive foods, so that the dose of the same harmful substance is relatively high.

Liu Xing looks at the problem more optimistically, any harm is a matter of dosage.

For example, even if there are so-called nitrites in stewed vegetables, such a small amount is really tolerable.

Even the more harmful things like tobacco and alcohol, there are a large number of people who cannot quit.

It would be too funny to say that a certain food is harmful while smoking and drinking.

The Sichuan-flavored red stewed soup is initially boiled, and a large number of different types of meat are added. Of course, it is not inferior to the white stewed craft. However, the first stewed meat is not mainly for eating.

Instead, it is specially used to boil a pot of brine to lay a solid foundation for the old brine soup later.

Although, the old stewed soup at the beginning can also be boiled for a long time, and the number of stews will increase. It can also be gradually boiled into a more authentic old stewed soup.

Yes, the taste of the first stewed soup.

In fact, it is a better start.

- - In the beginning, when the starting point is relatively high, the subsequent improvement will naturally get better and better.

If the recipe of the stewed soup is relatively simple at the beginning, it may take longer and more types of meat to have the same effect if it is improved later.

It is precisely because of this that it is better to make the foundation of the stewed soup from the beginning.

Afterwards, the stewed food in the old stewed soup could be brought into the right track faster, Liu Xing tasted it a little bit.

In the early days, in order to cook the first pot of Sichuan-flavored red stewed soup, the meat ingredients added actually tasted better than the meat stewed by the white stewed process just now. The taste is slightly better, mainly because the types of spices are better. So, the flavor is better and richer, but the two are not far apart. Of course, this is a comparison with Liu Xing's improved white brine process after his talent for five senses has greatly improved.

Compared with the first pot of stewed meat in the previous store, it is still much stronger.

However, Liu Xing was not disappointed, after all... the old stewed soup needs time and the number of times to make stewed soup to evolve! The more meat is stewed, the delicious taste of the meat will be partly precipitated in the stewed soup.

The same goes for the smell of spices.

Well, the more times of stewing, the more delicious and rich the flavor of the old stewed soup, which is essentially similar to the process of soy sauce brewing. Soy sauce brewing is the decomposition of protein by microorganisms, and after that, different kinds of amino acids will appear. And in modern cooking In knowledge, umami is almost equivalent to amino acid.

Everyone is most familiar with it. The substance that provides high-purity amino acids is monosodium glutamate! However, the reason for the deliciousness of monosodium glutamate is glutamic acid. unhealthy.

For this reason, at the beginning of the 21st century, the performance of brands that directly produced monosodium glutamate became very poor.

Lotus MSG, once the largest MSG brand in China and the world, went bankrupt directly.

But in fact, monosodium glutamate is not harmful, but it is beneficial to human health, especially intellectual speaking.

Because of pseudo-scientific reasons, the panic over MSG has led to the bankruptcy of MSG companies. In fact, it is quite nonsensical.

From the perspective of professional cooking, the main problem of MSG is not a health problem. MSG is even less harmful than salt.

Mainly because of monosodium glutamate, glutamic acid is the strongest one in the umami taste of amino acids. Once the concentration of glutamic acid is too high, it will inevitably cover up the umami taste of all amino acids. Therefore, in order to reflect the professional level,- Some high-level chefs don't let it go, or use MSG in a dose as small as one or two granules.

For example, soy sauce contains more than 20 kinds of main amino acids in plants, providing more than [-] kinds of delicious flavors.

Some soy sauces that are purely brewed without adding MSG are not pretending not to add them.

It's because, as long as the MSG is added, the other amino acid flavors of soy sauce can't be tasted, and the overall taste is like a pot of MSG water.

Of course, amino acids are only part of it. Usually, the umami flavor of amino acids is free amino acids. The technical term for soy sauce, amino acid ammonia, is to describe other delicious flavors of this substance, as well as some organic acids and organic bases.

Therefore, some shellfish, mushrooms, even wine and vinegar, even have a certain effect of increasing freshness.

Therefore, the dishes made by some chefs are very fresh. Don’t think that he puts too much MSG. If the umami taste is equal to the taste of MSG, then in some schools in Europe and the United States, the tuition fee for cooking skills will not exceed [-] US dollars. Learning the skills to program and drive a Z is much more expensive.

The reason why high soup, old soup, and old stewed soup are getting fresher and fresher can be explained by practical and professional cooking theory.

A large number of rich amino acids, organic acids, and organic bases (cooking bone soup may bring some of this kind of umami taste), not only the umami taste is getting stronger, but more importantly, different types of umami taste Material mention.

Not only amino acids, which are synonymous with umami, but also other substances that increase freshness.

Naturally rich ingredients such as meat, shells, seafood, mushrooms, etc. will bring different delicious tastes.

Modern cooking theory is based on the research of these main components of umami.

However, there was no such theory in ancient China, but it was the same approach with the same effect, and various freshness-increasing techniques have been developed so far, which are still amazing.

For example, hang high soup, old soup, old stewed soup, soy sauce. Perhaps, modern cooking theory has researched some delicious cooking principles, but how to do it is very difficult. For example, science laboratories have the most In the United States, the dishes made by most chefs are not delicious.

For example, modern food additive factories have developed various additives, including freshness enhancers. However, the effect of these freshness enhancers cannot replace the flavor of natural food, nor can it replace the skills of chefs.

This is also proof that science can explain - some, but not all.

As far as cooking is concerned, the delicious taste is not simply represented by representative umami ingredients such as sodium glutamate, inosinic acid, guanylic acid, and sodium succinate. It is brought by hundreds of kinds of delicate taste, not this kind of self-righteousness, thinking that these kinds of things are pronouns of umami.

-Some so-called fresheners use these things as additives.

As a result, it is naturally an enhanced version of MSG, and the taste is particularly chiseled, far inferior to the umami taste of natural ingredients and cooking.

"Before going out, cook the old Sichuan-flavored stewed soup five times! Liu Xing exchanged 0 hours for the different-dimensional culinary art laboratory. In theory, if you exchange five or six hours for the stewed ingredients of one side of the brine.