Omniscient and Almighty

Chapter 632 Core
What skills does a chef need to master?
The first is knife work.

Many chefs actually start with knife skills, and Mr. Chen has the most say.

Because this old man with quite a lot of past experience has not only worked as a pig butcher, not only as a soy sauce maker, not only is he familiar with many ways of "three teachings and nine streams" in the market, he has also learned to be a chef.

Of course, he couldn't do it later.

Because after becoming an apprentice chef, the only thing he has to do every day is chop and chop.

As for how to cook?

Sorry, you have to work as an apprentice knife maker for three to five years first.

This is a clear technical monopoly and the squeeze of low-level labor. The young Mr. Chen, well, he was a handsome young man with thick eyebrows and big eyes at that time. This young man saw through this wisely, and then he flashed people.

After more than half a century, nearly a hundred years later, in a gossip, the old man talked about this experience to his disciple, and then said: "Knife skills are actually very necessary."

Sooner or later, manual knife work will be replaced by machines. No matter how skilled people are in "mechanization", how can they compare with the machinery itself?
Shred tofu, lotus root, radish, etc., so thin that it can pass through the nose of a pin, and so thin that you can use hair as a comparison. How much water and grinding work does it take to practice knife skills to such a level?How long does it take to accumulate?

However, as a machine, it can be accurate to millimeters, micrometers, and even nanometers without any difficulty!

It can be said that from the beginning, human beings have already lost a lot.

But using people as machines is a huge waste in itself.

As a human being, what are the greatest strengths and strengths, or to put it directly, "foothold"?
As early as more than 2000 years ago, in the golden age when a hundred schools of thought flourished, Xunzi's "Encouraging Learning" clearly stated:

"If I try to think all day long, it is not as good as learning in a moment; if I try to look at it, it is not as good as climbing a height."

"Climbing high and calling, the arms are not lengthened, but the one who sees is far away; shouting with the wind, the sound is not made sick, but the one who hears it is clear. A fake horse is not a good foot, but it can travel thousands of miles; a fake boat is not powerful. Water also, but rivers and rivers."

Then draw the conclusion:

"A gentleman's life is not different, good and false are like things."

Capable people are not born different from ordinary people, but are good at using external objects, using various external environments and resources, so that they can climb up step by step and have both sides.

Good at fakes!

Instead of thinking of yourself as something!
Like an apprentice knife worker, he regards himself as a machine for cutting.

But when there is no machine to perform this work, people must also take the top and use it as a machine.

The reason why knife skills are required in cooking is because of the need to pay attention to heat.

Take radishes as an example, a radish allows you to cut it into different thicknesses, crooked, and whether it is fried, fried, braised, or stewed, at the same time, some shredded radishes are cooked, and some are still half raw. Some are even alive!

How does this pay attention to the heat?
No matter how powerful the chef is, how can he grasp the time?

Therefore, as Mr. Chen said, "knife skills are still very necessary."

This least technical process is the most basic and indispensable existence in the "cooking" system.

After the knife is the fire.

The passing boundary of the heat is cooked and not cooked.

unfamiliar?If you cook something, cook it to your death!

So this dividing line is easy to cross, but after crossing, the degree of cooking becomes the second dividing line.

For example, if you cook meat, you have cooked it well, but it is too old, it is very woody, and it tastes stuffy, hard, or even hard to chew. This is more than passable, but not good enough.

Your dish is cooked with meat and radish.

The meat was cooked just right, but the radishes were either still raw or too mushy.

This requires that either the cutting is different in the knife work, one is large and the other is small, one is thick and the other is thin, or the pot is cooked at different times.

When the heat is in place, the next step is to work on matching.

Scrambled eggs with green peppers, yes, scrambled eggs with shallots, yes, but how about scrambled eggs with Chinese cabbage?Can cauliflower scrambled eggs be okay?Can lettuce scrambled eggs?Can lotus root scrambled eggs be okay?
why?
why not?

This is just the matching of main ingredients, and then the matching of ingredients.

Can it be done here?
That's it.

But it can still be refined.

The same is scrambled eggs with green peppers, you can "wrap eggs with green peppers", the two are inseparable, or "mix eggs with green peppers", green peppers are green peppers, and eggs are eggs.

You can put it on a plate at will, or make it into different shapes in the pot, such as round or heart-shaped.

You can also choose different green peppers, green ones, orange ones, and red ones, and then separate the egg whites and yolks of the eggs. The final dish has five distinct colors: orange, yellow, red, white, and green.

So wait.

From the split here, we can clearly know that the so-called "cooking" is actually a complex system composed of many processes.

In theory, a chef of the highest level must do all these procedures well.

But this is only in theory.

In reality, such a "highest level" chef does not exist, and it far exceeds what a chef in the normal sense should pay attention to.

And if you want to cook a dish well, to make it as good as possible, to put it simply and crudely, what should you do?

Hire a best knife maker.

Hire a master with the most experience in cooking.

Hire a highly qualified nutritionist.

Invite a pharmacologist who is good at medicine and food.

Invite a senior research expert on human taste.

Get a big artist.

Or, should another psychologist be hired?And what other home?

……

When Xu Guangling entered into samadhi this time, when he interpreted the world of consciousness in the samadhi, he encountered such a problem.

For a certain period of time, he centered on "food" to absorb and extract things related to it in the entire consciousness.

Then it was discovered that in the end, almost half of his consciousness had been absorbed, that is to say, just the condensed core of "food" could contain most of his consciousness.

Then when "medicine" was used as the condensation core, the same situation occurred.

Then, he used "joy" as the core, as the condensation core, to coordinate consciousness, and the same situation happened again.

In this way, many core switches, in this switch, all the consciousnesses, all the knowledge fragments are constantly changing different shapes, changing into different appearances, in order to match and adapt to different cores.

So, in this switch and change, Xu Guangling knew how to "learn" in the future.

After any newly acquired knowledge enters the mind and the world of consciousness, it can be attached to different cores, and it can be completely melted in the process of constant cooperation and change, and then become consciousness from "foreign" The "originality" of the world.

This is one of the rewards.

Accounting for 1% of the finalized results.

And the 99%, after Xu Guangling switched dozens of cores, he finally discovered that all those cores could not coordinate and operate all his consciousness, or knowledge.

Either hang on to the million and miss the thousand, or hang on to the thousand and miss the million.

It's like using a magnet to absorb iron powder scattered on paper.

Magnet No. 90, absorbs 80%; Magnet No. 70, absorbs 60%; Magnet No. [-], absorbs [-]%; Magnet No. [-], absorbs [-]%.

And so on.

With one core exception.

"I searched for him thousands of times in the crowd, and suddenly I looked back, but the man was there in a dimly lit place!"

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Thanks to "Xinrui QAQ" for the recommendation vote support.

Thanks for the monthly ticket of "Diving DE Toad".

(End of this chapter)