Chef Chat Group

"Master Bai, you actually laughed at me, thanks to the fact that I still respect you so much!" Yongqie couldn't help stomping his feet to withdraw from Rina.

Although the craftsmanship of white rice porridge has not reached the level of Shura Xinghei Seiichiro, but his heart-cooking dishes can have a certain healing effect on Xie Kiri Erina and Watanabe Beibei.

Although it still treats the symptoms but not the root cause, the deterioration of symptoms can be greatly alleviated through the subtle control of cooking heart and cooking skills.

Therefore, Yukiri Zong and Watanabe Beibei can be regarded as regular customers of Baimiqiang Dingli Cuisine." No, I just think that it would be great if Yuri Rina could be more frank. Being so dishonest all the time is not conducive to friendship. A good friend of mine." Bai Mi weakly smiled. "Yes! What Master Bai said is so right!" Kokiri Senzaemon said, "My granddaughter is just too proud and can't let it go! Many things, even if Unfortunately, he also refuses to concede defeat or something.

The character is too strong, which makes the old man feel a bit of a headache! "Grandpa!" Nanqie Rina couldn't help but say in shame.

"Hehe! My granddaughter is like this, because of her natural talent, she can't think about things from the perspective of an ordinary person.

She's just that sick, but not a bad person.

"Nanki Senzaemon said with a smile, "By the way, Liu Sang, after the holiday, Yunyue will hold the autumn selection. Are you interested in serving as a judge for the autumn selection? -Usually, the judges are Yuan Yuetou Some suppliers, or well-known people with certain influence in the food industry.

Originally, I thought you were too young and it would take a few years to be qualified, but looking at it now, your cooking skills are enough!" I'm sorry to refuse." Liu Xing declined and said,''I have my own I don't have a lot of free time to do my business and work, so I can participate in the activities of Yuanyue Academy. "...Actually, you rejected the great kindness of the commander-in-chief?" Xinhu Feisha was beside him, staring at him dumbfounded, as if he was looking at a fool. Do you know that such an opportunity Is it enough for you to squeeze into the circle of Yuanyue’s gourmet food supplier system and fulfill many famous cuisines, a long-cherished wish for many years? “Really?” Liu Xing thought for a while and said, “But I still feel that I have to rely on my own struggle.

If you stick together with each other and mix into any circle, you will get a lot of cooperation opportunities.

This kind of thing sounds good, but I think it's too decadent! Modern society should be more open and clear!"...-In an instant, Nana Erina and Niito Hisako were both irritated and glared at each other Look, this guy is so ignorant! "Hehe! Forget it, everyone has his own ambitions, but you are similar to your uncle! At the beginning, I invited him to become Yuanyue's lecturer and director, but he refused.

Kokiri Senzaemon said regretfully, "It's just that I didn't expect that a chef with such a culinary skill as a world-class master would leave so early! If he could live a few more years, with his knowledge of cooking In my opinion, I should be able to become a grandmaster with my own system! Unfortunately, heaven is jealous of talents!" Brother Liu Ju, he walked away peacefully. "Watanabe Mitsuyoshi said, 'Although he was only one step away from summing up his own system, he became famous in later generations.

Yes, after Liu Xing inherited the mantle, his talent is no less than that of any genius. In the future, he might be able to inherit brother Liu Ju's ambition! "What is the last wish of Uncle that has not been fulfilled?" Liu Xing was surprised. "You didn't Looking at the notes left by your uncle, what is the most important feature of Sichuan cuisine? "Watanabe asked." Seasoning!" Liu Xing thought for a while and said. "How many main flavor types?" "It should be twenty-four!" It turns out that it is "Two + Four Types of Dry Change Theory"!" Liu Xing thought about it, thoughtful.

The twenty-four flavor types are roughly the most classic flavor types summed up by Sichuan cuisine.

Other flavor types are relatively unpopular and not representative.

After mastering the twenty-four flavor types, after summarizing the changing relationship between the twenty-four flavor types, and finally trying to come up with a set of business-like skills, not just mastering the twenty-four flavor types, but wanting to The taste is the taste of what is prepared. The taste is ever-changing, beyond the shackles of the taste type, entering the shapeless is better than the shape! Of course, because it is a system of conjecture, so I, although it took a lot of effort to summarize, But it didn't take shape.

There are only some fragmentary experimental records.

If it is completed, Liu Xing thinks it should be no less than the spice inequality in the world of the little boss.

This seasoning system should be the so-called inequality of flavors! Turn the past, one trick and one style, into a thousand tricks, or no tricks! That’s right, that’s it, if one day, you can complete that system! I am afraid that you can become a master of a generation, and the Sichuan cuisine system will regard you as a master who inherits the past and the future!" Nanaki Senzaemon encouraged. "However, that is just a guess! Why do I have to spend my whole life to go Study this conjecture?" Liu Xing shook his head again and again, if he was asked to complete such a huge and thankless research project, he might spend his whole life in it, and it might not produce results.

Chapter 472 Twenty-Four Flavor Formulas

".....It's too unbelievable, second only to a set of theories, completely controlling the human sense of taste! Hearing such an exaggerated set of theories, Rina and Beibei Watanabe were stunned.

Because their taste cells can taste the subtleties of taste, most of the dishes of intermediate chefs can roughly restore the cooking method by eating -0.

Although the cooking of a senior chef may not be able to solve the secret of the cooking in one bite, but if you eat it a few times, at most a dozen times, you should be able to restore it almost. The ingredients, seasoning, heat, etc. are no longer secrets.

Even if the method is different from the original method, the taste must not be much different.

That’s why God’s Tongue has the title of God! Just imagine——many chefs study—only in their lifetime can they make a few high-end dishes, and they may be eaten a few times by them, and they can try to restore them when they go back. This kind of terrible Taste talent is terrifying in the culinary world. You must know that when cooking, ingredients and seasonings will undergo very complex chemical changes during the cooking process, cutting and temperature changes.

The complexity of the internal substances and all chemical and physical changes is no less than the structure of the transistors in the most advanced chip.

But even if it is God's Tongue and Immortal's Tongue, it can only be said that it can be roughly mastered: I Fourteen Flavor Types.

I really want to sum up the formula for the change of the twenty-four flavor types, which is almost impossible! After all, it is one thing to observe microscopic substances with advanced scientific instruments. However, it is one thing to analyze and summarize the microscopic substances. It is very difficult to sum up an epoch-making achievement! "That's right! It's this kind of thing! At the beginning...Mr. Liu Ju, the purpose of settling in Japan was only here to be able to follow a large number of people. A large number of faculty members and graduate chefs of Yuanyue exchanged ideas! Although the number of chefs trained by Yuanyue is not the largest in the world, it is the most skilled in the world." said Senzaemon Kokiri, "Especially, Yuanyue Food Street, when it was first There is a certain prototype scale, and every year, excellent chefs open new restaurants in Yuanyue Food Street.

This kind of environment is most conducive to culinary exchange and research.

Liu Xing couldn't help complaining about his mood at this time, no wonder uncle Liu Ju's culinary skills are the highest in the old Liu family.

It turned out that not only was he talented, but he was almost obsessed with cooking.

He didn't marry a wife and have children, so that after his death, Liu Xing, a nephew, came to inherit the inheritance and inheritance. It should be in the eyes of this master who is obsessed with cooking, food is better than his wife.

The twenty-four main flavor types of Sichuan cuisine are just like the seventy-two unique skills of Shaolin.

Most of the Shaolin masters have mastered more than a dozen Shaolin stunts, which are already amazing.

If one wants to master [-] or [-] kinds of special skills, it may take a lifetime of hard work to practice all the special skills to the point of perfection, to the point of perfection.

It is actually impossible for the vast majority of Sichuan chefs to learn the twenty-four main flavor types.

Able to thoroughly grasp the twenty-four flavor types, each flavor type represents a mastery of dishes, and can draw inferences from one instance to make variant dishes.

Then, at least hundreds of specialty dishes can be made.

It is precisely because there are too many flavor types in Sichuan cuisine, and there are hundreds of dishes and flavors.

If the talent is not top-notch, then it will take too much time and energy to delve into all kinds of flavors to the point where you can make high-end dishes at your fingertips.

Therefore, most chefs have learned some representative Sichuan dishes and mastered a few taste types.

After that, if you have time, slowly delve into more flavor types. If you don’t have time, after mastering a few flavor types, it is enough to open a restaurant. After all, customers are not like old school examiners. The technology is all intensive and learned, and if the technology is not comprehensive, it will affect the taste of the diners. In fact, this is not the case. Specializing in a few flavor types and representative famous dishes makes it easier for the chef to make a quick success. He cooks his best dishes, wins the reputation of diners, and quickly opens up the situation.

Yes, if you want to study the twenty-four flavors thoroughly before you start to be a teacher, then once you get out of the world, you will no longer be a young hero but a bad old man.

Just think - who can stand this kind of loneliness? Be willing to be poor and study the skills thoroughly.

Of course, Liu Xing has almost figured out why Uncle Liu Ju opened a restaurant next to Yuanyue in Tokyo. It seems that the reputation is not even very big, and the time it should be closed is much longer than the time it opened.

More time should be to use Yuanyue's circle to talk about cooking techniques with more high-level chefs, so as to perfect the rules of the twenty-four flavors and summarize them into a set of knowledge.

This kind of technology is just conceived, it is earth-shattering, breaking the traditional thinking of culinary art theory in the past.

Traditional cooking theory, any school, whether it is Chinese/big cuisine, Japanese cuisine, French cuisine, Italian cuisine, chefs basically learn from the knowledge of knife skills, heat, ingredients, condiments, etc., and accumulate a lot of knowledge. After gaining knowledge, gradually start to gain experience by making dishes by hand.

In essence, it still requires rote memorization, hard work and hard work.

There is no major problem with this knowledge and technology inheritance system.