Gastronomy God

Chapter 115 Completion of Chef Class
"Have you ever thought about why the same dish can be prepared by different chefs with completely different tastes? The answer lies in the condiments."

Having said that, Cheng Xin began to pace back and forth around the classroom.

"Common condiments include red oil, chili sauce, fermented soybeans, pepper, and cooking wine. There are various types and varied tastes. Condiment raw materials from different origins will have different tastes. The chef uses these condiments to make dishes. The taste is also unstable. So is there a stable condiment on the market? The answer is no.”

"It took me a long time and after various attempts to make happy sweet sweet sauce. This is a sauce with top seasoning effect, which can be called a versatile sauce for cooking. You can use it Used in various dishes, it will give the dishes a special flavor, very good, I recommend this sauce to everyone.”

"Actually, the seasoning sauce you used in the cooking training is happy sweet sauce. Presumably, many keen students have discovered the power of this sauce. Its seasoning effect is better than all the sauces mentioned above. The addition of the ingredients must be strong. I hope everyone can make good use of the happy sweet sauce to make more delicious dishes.”

The students in the audience were thinking about each other, and many of them had an expression of sudden realization.

No wonder the taste of the dishes made these days is much better than before.This not only includes the improvement of their culinary skills, but also the credit of happy sweet sauce.

"I know that you all listened carefully to my teaching, but I still have a few points to remind you."

"In the process of cooking, we must first ensure that all the ingredients are fresh, choose the best organic vegetables in the season, and high-quality meat ingredients. This is the most important and basic necessary point to make delicious food. I I hope that everyone, as chefs, can ensure that there is no problem with the ingredients, so that diners can rest assured."

Cheng Xin's expression is very serious, which is indeed very important, he is not joking.

The students in the audience all agreed with each other, each with a more serious expression.

"The ingredients must be cleaned thoroughly, and the water must be drained. The sauce must be mixed first, and the sauce should be poured on at the right time. In addition, do not add cold water in the middle of cooking the soup, and do not add too much soy sauce."

Not sure if the students really listened to it, Cheng Xin continued to summarize and share his experience:

"The foundation is very important. The simplest requirements, the simplest common sense, cannot make mistakes. I will remind you today."

"Knife skills are the most direct and clear thing to distinguish a chef's culinary skills. There are seven common types of knife skills for cutting ingredients, such as strips, shreds, cubes, minces, cubes, hob blocks, and slices. I teach them all. Here it is for you, you have to master the various ways of cutting ingredients. There is nothing else about knife skills, but you need to practice a lot to gradually achieve perfection."

There was a nostalgic look in Cheng Xin's eyes. Once upon a time, when he was young and just learning cooking, the biggest difficulty he encountered was how to cut all kinds of ingredients well.

As a rookie, his knife skills are not good, and the dishes he makes are not very good.As a result, he suffered a lot from his father's criticism.

The stern yet kind voice and appearance of his father, Master Cheng, reappeared in front of Cheng Xin's eyes at this moment, making him feel like tears.

It's a pity that my father is gone now, and I will inherit my father's will and make good meals so that more diners can eat high-quality dishes.

Cheng Xin secretly made up his mind to strengthen the training of chefs in the catering industry and expand the territory of the magic kitchen shop as soon as possible.

"After talking about knife skills, let's talk about pickling technology. Pickling is aimed at meat ingredients. After pickling meat food, there will be endless aftertaste and a taste that lingers on the lips and teeth. In addition, the process of pickling meat can be more Removing the fishy smell of food can better reflect the freshness and fragrance of the ingredients, and add extra points to the deliciousness."

"Generally, a catty of meat needs 2 tablespoons of soy sauce, 2 tablespoons of butter, a small spoon of pepper, 1 tablespoon of sesame oil, and 1 tablespoon of starch mixed into marinated. In addition, adding a little cinnamon powder and black vinegar will make the marinated The meat produced is very mellow."

After finishing speaking, many female students swallowed their saliva.

Girls, born with no resistance to meat, are proper carnivores.

"Before cooking food, put the food in boiling water for a while, which can remove the fishy smell and blood. It should be noted that the food should be taken out within 2 minutes, otherwise the blood of the ingredients will be all Lost, the meat is too soft and rotten, and the nutrition is lost."

This process is commonly known as "blanching water" by ordinary people. After blanching the meat, the taste will become better, and excess oil can be forced out.

Next, Cheng Xin talked about the heat of cooking.

The size and subtlety of the fire determine the taste of a dish, which is another aspect that distinguishes ordinary chefs from master chefs.

Only chefs who are experienced in many battles and have a lot of practical cooking experience will have their own thinking about the heat of cooking.

"The heat of cooking is also very important. How well you master the heat determines the upper limit of your chef career. As we all know, there are four kinds of heat for cooking, high heat, medium heat, low heat, and low heat. Each has its own Pay attention."

"Stir-fried fire is suitable for stir-frying and deep-frying dishes, which can be cooked quickly. I personally like to use high-fire when cooking Sichuan cuisine. The hotter the fire, the more flavorful the cooked Sichuan cuisine. This is how I understand it I think so. Of course, this is just my personal opinion. It’s not necessarily correct. You can refer to it. In restaurants, in order to ensure the speed of serving dishes, chefs usually cook at high heat. The fire has to be mastered. It's a must."

When Cheng Xin was an intern chef at Master Cheng Restaurant, he understood that the best way to cook is to cook with high heat.

He can fry a portion of rice noodles within 1 minute, and under the high fire, the ingredients can be cooked quickly, and there is a smell of "fire", which tastes very refreshing on the lips.

Cheng Xin also explained the other three kinds of fires vividly with examples.

So far, Cheng Xin led the students to briefly review a chef's culinary theories.

Reviewing the past and learning the new. Under Cheng Xin's vivid explanation, many students even broke through the original realm of cooking and gained a new understanding of cooking. They broke through the ceiling of their own knowledge and reached a new level. high.

Cheng Xin has one last thing to say about the character of the chef.

"The summary of today's theory class is almost finished. Let me mention one last point, the chef's ethics. As chefs, we are to cook delicious dishes and share them with diners, so that more people can taste the delicious food. Taste. If one day we don’t concentrate when cooking, we make some dishes randomly and provide dining services to diners, then we will definitely lose the hearts of customers in the end, and our cooking skills will not improve in the slightest .”

"To some extent, our ancestors said very well, to do things, to be a person first. Always maintain a humble attitude, always be willing to learn new cooking skills, and make progress together with other like-minded chef friends. This is what we are The attitude you should have."

"This is the end of my summary. The first Chef Class of God's Kitchen is officially over."

Cheng Xin announced the end of the training class and was the first to applaud.

Soon, there was endless applause in the venue. Through the strength of the applause, you could feel the students' gratitude to Cheng Xin, their joy at their culinary progress, and their reluctance at the end of the course.

No one would know that the batch of talented chefs that Cheng Xin convened and trained in just a few months would lead the magic chef shop in the future and create a mythical legend in the catering industry.

All the students remember that one of their teachers, named Cheng Xin, took them on the road of chefs, going farther and farther and making continuous progress.

To let everyone enjoy delicious food equally, Cheng Xin suddenly came up with this idea at the moment when the chef class was graduating.

And he is willing to take this idea as the corporate vision of Human World Kitchen Catering Co., Ltd., and realize it in the near future.

(End of this chapter)