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If you want to thoroughly study culinary skills to a higher level, you not only need to have culinary knowledge and training, but also need various discoveries.

For example, no matter how detailed a recipe is, in fact, at best, the ingredients are accurate to about 0.01 grams, the temperature is accurate to about 0.1 degrees Celsius, and the time is accurate to seconds! But in fact, the real accuracy is the same as the number of digits of pi , and there is endless room for improvement.

You think you have grasped the truth of cooking, but in fact, you are still far from the truth.

Because, in the cooking process, materials and energy are undergoing countless subtle changes in physical, chemical, biological and other levels.

The general chef's function is to rely on rote memorization to copy the recipes to--there is no difference, and it becomes a standard textbook-level cooking.

However, even with the textbook-level accuracy, there is still a huge gap from the super cuisine! Generally, even the super cuisine recipes, according to the words, can only reach the level of haute cuisine.

If you want to really reach the level of super cuisine, you need to learn more, things other than recipes! There are many subtleties, if you specifically describe it, maybe a recipe production process combines various microscopic aspects Biological, physical, and chemical changes are all written in a tome of a million words, which may not be able to fully explain all the details of a dish.

It is naturally impossible for Liu Xing to rely on the knowledge of a large number of science monks such as mathematics, physics, chemistry, and biology to analyze cooking.

In fact, many of the world's top scientists are doing this kind of research.

However, if you want the cuisine produced by science and technology to surpass the top chefs of human beings, it may be more difficult for A to play chess than humans, which is an order of magnitude of astronomical figures.

The change of the overall number of Go is 10 to the 252th power. Feng Zhi of the Tang Dynasty said: "If a person can count the stars, he will know all about the chess situation.

"So, in theory, the computing power of the computer is strong enough to directly count all the changes, reaching the level of omniscience and omnipotence on the Go board.

Even if the number of all changes in Go is calculated, the performance of human computers is still limited, and it is impossible to calculate all the changes within a limited time.

As a result, the AI ​​algorithm actually simplifies omniscience and omnipotence, and weakens part of the ability. Under the condition of limited computing power, the algorithm is optimized to improve efficiency, but the defect is that the current AI winning rate is not [-]%, but it has a high probability of winning against human chess players.

The performance of the computer is so powerful that it can instantly calculate the possibility of 10 to the 252th power, then the winning rate may be 10%. And the various subtle changes contained in a dish are more important than the known changes of 252 to the [-]th power in Go It is complicated, and it is not even possible to analyze how many specific changes there are.

It is precisely because of this that it is impossible to be omniscient and omnipotent! Even a tongue like God's Tongue cannot analyze all the details of cooking, but only part of the taste.

It is much more efficient than ordinary people and even the most advanced human machines, but it cannot be omnipotent! And Liu Xing uses zhenqi to assist cooking, and the five senses and zhenqi are controlled, and it seems that the subtle operations are as normal.

But in fact, its precision is not even as fine as the tongue of God's Tongue.

Liu Xing felt that he had completely integrated his innate qi into the cooking process, and this meticulous operation should be able to keep pace with top chefs.

A super chef relies on the experience and knowledge in his brain to form an algorithm. He is not omniscient, but he has mastered some key points. Therefore, the control of cooking is beyond the imagination of ordinary people.

But now Liu Xing's real culinary knowledge and experience, in fact, there is a huge gap from Xingping Chuangzhen, let alone a super chef.

The reason why he was able to install an area was because he took advantage of certain advantages and concentrated resources to achieve some culinary installation areas.

It is still very difficult to really want to make a special meal as you like.

In essence, even if Liu Xing wants to cook at the level of advanced cuisine, Liu Xing must use his true energy to strengthen his five senses in order to achieve the effect.

In other words, without the aid of zhenqi, most of Liu Xing's cooking experiments are between D+ and C- grades. That is to say, the level of pure cooking skills is roughly the same as his current chef certificate. The intermediate level is in line with it! Liu Xing is still very concerned about this, and he is going to practice his cooking skills hard. He will train until the cooking is stable to level C or above without using zhenqi enhancement. All the dishes are high-end cuisine, and it is only at this level that it is considered a pass! After all, pure cooking skills can also be controlled at the micro level! And a pure master has a fine-grained cooking skill. The level of Yingshi and Kobayashi Gentian.

It is also the most basic i threshold to break through the level of haute cuisine and become a super and star chef.

If you can't rely on your honed cooking skills, you can only rely on your true energy to achieve high-end and special cooking.

Then, it will undoubtedly leave huge flaws and hidden dangers in his mastery and understanding of culinary skills. Compared with real chefs of the same level, he will appear to have an unstable foundation. Chefs also have this hidden danger.

Because, the talent of opening and hanging level allows the performance of culinary skills to exceed the knowledge and basic skills he has mastered. As a result, other chefs have a lot of detours and experience through bumps and bumps. Tongue may have never had it, and he chose some seemingly correct ones. The route development saves time, but it also restricts the possibility of its development! "Strive for an early date, and you can cook C-level cuisine without using real energy!" Liu Xing exchanged 500 hours for the different-dimensional cooking laboratory daily necessities, it takes three weeks to prepare the liver, which is close to the real world,

Chapter 386 Self-discipline is Really Difficult

Doubanjiang, in a sense, can be said to be an essential condiment of Sichuan cuisine, and its wide application is second only to basic condiments such as salt and soy sauce.

In a sense, for Sichuan chefs, although not all dishes require Doubanjiang, nearly half of the dishes require Doubanjiang. Half of Sichuan cuisine. Doubanjiang is not particularly spicy in terms of spiciness.

Even Sichuan people with heavy taste directly call it sweet noodle sauce.

In many cases, you can even put bean paste instead of salt. Quite a lot of Sichuan dishes, if you don’t put bean paste, it’s like the husband has lost the essence and soul.

For example, according to Stephen Zhou's fried rice method, Liu Xing made a delicious and authentic fried rice. This egg fried rice, even without the addition of zhenqi, still subconsciously made a C-level taste. After taking a bite, Liu Xing shook his head, looked at the condiments on the table, and suddenly had a flash of inspiration: "I said, - the taste of egg fried rice has always been wrong. It turns out that this is not spicy!

- - In an instant, Liu Xing had an idea. Instead of adding salt, he also reduced the amount of bacon and ham instead of salt, but added bean paste! Plates, eggs, anthracene mushrooms, bacon, ham, bean paste, soy sauce

.... After Liu Xing looked at the bullet-head dried chili, he still chose to give up.

Using bean paste can increase the flavor, and the taste will not be too spicy.

However, with the use of dried chili or other chili sauces, the taste of the egg fried rice has completely changed. Perhaps, there are people with a particularly strong taste who want to eat the spicy version of the egg fried rice.

However, Liu Xing thought about it for a while, and he knew that bullet peppers are not suitable for fried rice with eggs.

Egg fried rice mainly tastes sweet and fragrant. Eggs and shiitake mushrooms provide a variety of umami flavors. Bacon and bean paste provide umami flavors without being too spicy.

Later, the soy sauce enhances the freshness and the spring onion enhances the fragrance.

The specific method is not much different from other fried eggs.

However, just as fried rice with eggs is the most basic Yizeng cuisine, the chef's basic skills of knife work, heat, and seasoning can all be applied.

Although it does not mean that you can make fried rice with eggs, you can prepare all other dishes.

However, fried rice with eggs can allow good-tempered chefs to constantly practice and summarize the advantages and disadvantages of knife skills, turning spoons, heat, and seasoning, and improve them.

The reason why many chefs also like scrambled egg fried rice is mainly because egg fried rice has the fastest feedback.

Knife skills are not complicated, spoon skills are similar to other dishes, the heat needs to be mastered by oneself, and the same is true for seasoning.

If you can't cook an egg fried rice well, then... it is enough to eliminate most of the waste that is not suitable for cooking.

It is precisely because of this seemingly simple dish that the cooking looks simple, but in fact, it can be fully practiced in all aspects of cooking.