Shiji: My daughter is Erina

Chapter 58

Compared with Seiichiro's slightly graceful cooking movements, Fubuki's cooking techniques are somewhat incomprehensible to many people.

From the beginning to the end, Fubuki handles the ingredients slowly,

Therefore, many people are questioning whether Fubuki is really handling the cooking with heart.

But Chuuxue couldn't hear the doubts from the outside world, and even if he heard it, he wouldn't care about it.

The dishes he makes are so unique.

In the systematic learning space, his two teachers have emphasized to Fubuki more than once that cooking is something that requires imagination.

The origin of many dishes is related to imagination.

Today, the cuisine he makes is a combination of ancient dishes and modern imagination.

When he was studying with Mr. Peter, he told Fubuki about many ancient dishes that had disappeared in the long river of history, and one of them was called the palace-style secret roast duck.

The palace-style secret roast duck dish can be considered to have reached its peak during the Qianlong period of the Qing Dynasty. If it weren't for the wars in later generations, Fubuki can be sure that this dish will definitely not be inferior to any roast duck dish.

First of all, the palace-style secret roast duck has a very sophisticated processing method. The wood used to roast the roast duck must be lychee wood, and during the roasting process, the cook needs to apply layer by layer on the surface of the roast duck within the specified time. Grease, and at the end, the roast duck is served with a secret sauce.

The reason why Fubuki made his own oven is to lock the aroma of the roast duck tightly. If the oven is simply used, the aroma of the roast duck will escape a lot.

And this process of applying grease will also become inconvenient.

In addition, roasting duck with lychee wood is far more delicious than roasting it in an electric oven, so based on various considerations, Fubuki made such a cumbersome action.

..............

No one can recognize that Fuxue's cooking method at this time is a court method that has been lost for hundreds of years, and these guys who are laughing at themselves are just a group of ignorant miscellaneous fish.

Fubuki put his nose close to the oven, and after smelling the aroma of the cooking, he showed a satisfied smile.

"Although it is the first time I try to make this dish, it should feel very good."

Fuxue said silently in his heart, and then he set his sights on the high-hanging clock.

The prescribed time of two hours was running out, so Fuxue took the roast duck out of the oven.

The charming aroma is spreading around, and some viewers who are close can already vaguely feel the mature smell of the roast duck.

At the same time, Seiichiro's cooking was completed at this moment.

The person in charge of the venue looked at the time and said directly:

"It's time, the two cooks, please stop what you're doing."

"First of all, let's start with Saiba Seiichiro's cooking, and next, Saiba-san will present your cooking."

Hearing the person in charge's words, Seiichiro walked towards the stage step by step with the tray containing the dishes.

After putting his elaborate dishes on the table in front of the judges, Seiichiro said:

"The dish I cook is called French Duck Sealed in Beeswax. All judges are welcome to comment."

"It's actually a famous dish in French cuisine, duck in oil. This dish is an amazing dish."

Judge A did not move the knife, but looked directly at Seiichiro and said:

"Before the official tasting, I have a doubt."

"Regular confit duck dishes need to be cooked for at least four hours. This does not include the time for marinating the duck meat. How do you ensure the taste and maturity of this dish in just two hours?"

Duck confit is a dish with a very penetrating taste. Under its extremely rich taste, what is hidden is the meticulous and original dedication of the cook that is invisible to the diners.

Conventional oil-sealed duck dishes must be marinated for at least 12 hours before official cooking, and within 48 hours, only after such a long time of marinating can the smell of spices be fully integrated into every trace of duck meat. The delicious duck needs to be soaked in duck oil, and then put it on the flame for slow cooking. During this period, the oil temperature in the pot must not exceed 85 degrees, so the duck meat must be cooked for at least four hours. Only by cooking in oil can it be transformed into the most perfect posture.

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And right now, Seiichiro actually brought out the finished oiled duck within two hours. I have to mention that this is really an unbelievable thing.

Hearing the doubts from the judges, Seiichiro smiled slightly and said:

"The process of marinating naturally cannot save time, but the cooking time can still be shortened by other methods."

"So the duck meat used in the dish before me is marinated in advance. I think it should not be considered a violation of the rules to use the ingredients I prepared in advance in the duel."

At this time, the person in charge said to the judges:

.........  

"Several judges, the theme of their duel was decided yesterday morning, so it is not a violation of the rules for the duel contestants to prepare and process some ingredients in advance."

"As long as the cooking process is done on the field, it's fine."

"Is that so? I see."

Judge A nodded,

"Even if the duck is marinated in advance, how did you shorten the cooking time?"

"It was also surprising that the required cooking time of four hours was reduced to less than two hours."

After hearing his question, Seiichiro replied:

"The conventional method of cooking duck in oil is to place the duck meat in hot oil not higher than 85 degrees and cook it slowly over a low heat. It takes at least four hours for the duck meat to transform to its perfect state."

"The method I chose was to put the duck meat soaked in the oil basin into the oven, and set the bottom fire and surface fire of the oven to 120 degrees at the same time. At the same time, in order to protect the skin of the duck meat from deterioration, I chose to dry it with tin foil. Protect."

"In this way, the cooking time of the oily duck has changed from the necessary four hours to a dish that can be completed in less than two hours."

"Bake it in an oven? Is there such a thing?"

Judge B exclaimed:

"That said, it all makes more sense."

"Just don't know if doing so will change the taste of the dish." Knife.

Chapter 59 Seiichiro's Strength

"Whether the taste has changed, I think the three judges will know after tasting it."

"My cooking will definitely not disappoint you."

After hearing Seiichiro's words, the three judges didn't say anything more.

Picking up the tableware in front of him, he cut the exquisite confit duck into small pieces, and the three judges began the tasting process.

The three judges closed their eyes, savoring the delicacy in their mouths carefully,

Soon, the three people's eyes suddenly opened almost at the same time.

"This is..."

"how can that be?"

"You actually added rosemary to this dish?"

Before tasting the food, the three judges could already feel the strong fragrance of the food in front of them, but at the moment of "nine two three" when the food was really eaten, they could clearly feel that this strong aroma The aroma has almost turned into substance in the mouth.

Every time you chew, the rich gravy will overflow from the tender duck meat, as if their teeth will be soaked in this rich aroma.

The incomparable irritating delicacy was like a rushing river, taking away the sanity of the three judges in an instant.

"It's great, I never thought that the duck confit cooked in only 2 hours can create such a rich taste."

"I can almost feel the most visceral joy emanating from my tongue."

"At this moment, it seems that even the brain is going to be paralyzed. Under this strong deliciousness, I don't even want to speak more."

Judge A was trembling slightly all over his body.

Although duck confit is a famous French dish, those food judges have eaten this dish quite a few times.

At this moment they can say with certainty,

The oily duck dish prepared by Caibo in front of them is one dimension higher than any oily duck dish they have eaten, whether it is the penetrating power of the fragrance or the thickness of the taste.

If you don't taste it yourself, you can't clearly feel how turbulent the strong deliciousness is.

The urge to submit to this dish, even physically and mentally, has not dissipated until now.

Judge B looked at Seiichiro and exclaimed:

"This dish is really great. It's definitely the best fried duck dish I've ever eaten. You really did a great job in grasping the details."

"There is a small detail that is very easy to overlook in making duck confit dishes. During the marinating process, many people habitually apply spices and salt directly to the surface of the duck. This practice is actually quite absurd and must be done. Mix the spices and salt thoroughly so that the aroma spreads evenly before applying it to the surface of the duck..."

Before Judge B finished speaking, Seiichiro interrupted him.

"Let me interrupt, Mr. Judge, what you said just now is not the correct way."

"Mixing salt and spices on the surface of the duck meat can indeed diffuse the fragrance of the spices evenly, but at the same time when the fragrance covers the skin of the duck meat, a large part of the fragrance will also dissipate into the air."

"So the most correct way is to mix the salt and spices evenly, let them be marinated separately in a sealed container, so that the smell of the spices can completely penetrate into the salt, so as to ensure that the aroma contained in the spices will be preserved during the marinating process. As the salt is marinated, it fully penetrates into every trace of duck meat, and the marinating process takes at least 12 hours."

Hearing Seiichiro's words, Judge B was stunned.

He never thought that there would be such a harsh technique in the processing of spices.

This is the fucking level that a high school student should have?

Be good, the cook in front of me is so amazing.

.........

Seiichiro ignored the astonishment on the faces of the three judges, but continued:

"From the moment I announced the theme yesterday, I have decided to make this dish."

"So after I went back, I immediately started to marinate the spices. Because of time constraints, I also specially used the incubator, and the temperature of the incubator was set to 25 degrees. In this way, 12 hours of marinating The work can be shortened to about eight hours. In eight hours, I let the aroma of the spices fully blend with the salt, and then used the salt that blended the aroma of the spices to marinate the duck for 24 hours. That is to say, behind my dish, there is nearly 30 hours of aroma concentration. Mr. Fubuki, do you think the aroma and taste of the dish you created in two hours can beat me? Is the dish finished after hours of hard work?"

Seiichiro's eyes moved to Fubuki...  

He continued:

"This time I used all my strength, and its taste did not disappoint Fubuki-kun..."