Food starts with noodles

Now many stores, when doing this step, will replace the water with broth, stew, and even add a lot of spices.

These are actually wrong, because no matter what ingredients are added, it will affect the aroma of the duck itself.

It can be said that this method will be used to cover up only when the duck meat is not fresh, or when the quality of the duck is not confident.

A really good duck doesn't need to be superfluous.

Soon, the roast duck oven was heated up, and the flames began to scurry wildly.

Xu Zhuo held up the long pole used for roasting ducks, and sent the ducks one by one into the duck oven, and started to roast them.

Chapter 1527 Roast Duck Out of the Oven

When cooking roast duck with a hanging stove, the fruit wood should be burned at the mouth of the hearth, but there is no flame in the place where the duck is hung inside the hearth.

Only in this way can the duck be heated evenly and become more delicious.

When sending the duck into the oven with a long pole, you need to pick the duck and put it on the flame for a few seconds.

And when burning, you have to keep turning the long pole to try to let the flame burn the skin of the duck evenly. After this is done, the duck can be sent into the furnace for roasting.

There is not much space in the hearth, and only a dozen or so ducks can be roasted at a time.

If there are too many, the ducks will be crowded together, not easy to cook, and it will cause unevenness.

Cooking roast duck is a very patient job. For all the ducks in the furnace, you must remember the time and position of putting them in, because if the time is too long, the duck meat will be overcooked and lose its tender taste.

If you can’t remember the location, it’s not easy to roast the duck thoroughly.

During the roasting process of the ducks, each duck must be hung in the furnace in turn, so that the ducks will be heated evenly.

This is actually the same as making biscuits. When the biscuits are baked in the oven, several positions need to be changed. Some of these positions have a high fire, and some of them have a small fire. It will be baked.

The same is true for roast duck, but it is more complicated.

Moreover, every time the roast duck changes its position, it must be placed on the flames at the hearth with a pole to burn it to increase the crispness of the duck skin. It tastes more fragrant and delicious with duck skin.

When Xu Zhuo skillfully adjusted the roast duck in the oven with the long pole used for roast duck, the roast duck masters beside him were all dumbfounded.

Although they worked very hard at Sifang Restaurant, they were not convinced by Xu Zhuo.

Especially their beautiful roast duck skills made them feel a little bit over the top, and they didn't like the other chefs in the shop at all.

Fortunately, He Guoan and Ni Changye were there, otherwise these roast duck masters would really stage a scene where there are no tigers and monkeys in the mountains calling themselves kings.

Of course, it's not their fault, after all, talents are rare.

In the capital city, those who can roast duck to the B level basically belong to well-known chefs. No matter which restaurant they go to, this kind of chef will be regarded as a guest of honor by the boss.

After all, in the eyes of the owners of various restaurants, their craftsmanship is like a cash cow.

The reason why these roast duck masters chose Sifang Restaurant is entirely because the treatment in Sifang Restaurant is better, and following Xu Zhuo can increase their reputation to a higher level.

Otherwise, they would never come to this newly opened restaurant.

Originally, he planned to take advantage of Xu Zhuo's fame and raise his own value. After all, many chefs in the shop thought so, and Xu Zhuo was happy to fulfill it.

But now, their thoughts have faded.

Instead, it was replaced by a deep sense of crisis.

Because Xu Zhuo's skills in cooking roast duck and his control over the heat are completely superior to them.

The smallness of the flame at the furnace mouth, the distance of the ducks in the furnace, as well as the adjustment techniques and order, gave these roast duck masters a refreshing feeling.

It seems to have returned to the time when I was an apprentice and watched the master cook the roast duck.

Xu Zhuo is now completely immersed in the joy of making roast duck. After all, it is the first time. It always feels very novel, and human beings, no matter adults or children, have a special feeling for flames.

This kind of joy of playing with fire is really unstoppable.

So he didn't pay attention to the expressions of the people next to him at all, but continued to adjust the surrounding of the ducks, and continued to increase or decrease the number of firewood at the hearth to adjust the size of the flame.

While roasting, the bulging and plump duck skin gradually changes color, from white at the beginning to light yellow, then to golden yellow, and finally to a shiny reddish brown.

This color is very attractive, bright and bright, and it makes people greedy just looking at it.

When it was almost ready, Xu Zhuo rushed to the roast duck chef next to him and said, "Is there any duck fat ready? If you have any, bring it here, and it's ready to be baked and greased."

After the roast duck is cooked, in order to keep the crispy skin for a longer time and to make it look better, it is necessary to brush a layer of fat on the surface of the roast duck.

This layer of fat is generally replaced by duck fat.

Duck fat is fat refined from duck fat, just like lard.

Duck oil not only has a strong fragrance, but also contains more unsaturated acids than lard, so you won’t gain weight even if you eat too much.

Moreover, duck meat is cold in nature, so it is not easy to get angry after eating it.

No fat, no heat, and low price, which may be the reason why duck dishes are popular everywhere.

Xu Zhuo used a long pole to pick out a kind of duck that had just been cooked to perfection, and hung it on the shelf next to the oven.

At this moment, the duck exudes a strong fragrance, and the oil is still dripping underneath, making people drool just looking at it.

But right now, there was no time to think about it, because it was necessary to brush a layer of duck fat on the surface of the duck as quickly as possible.

Only by brushing while it is hot will a thin layer of fat hang on the surface of the duck skin, which will taste more delicious without affecting the taste.

If you wait for the temperature of the duck to drop before brushing with oil, the duck oil will solidify quickly, and there will be a thick layer of fat on the duck skin, which is not only greasy, but also very sticky to eat.

Xu Zhuo used a brush dipped in duck oil to smear the surface of the duck, and then carried the roast duck to the duck slice table not far away, and began to prepare the duck slices.

This is a process that races against time, because if you don’t slice the duck while it’s hot, the skin will collapse soon and the taste will gradually deteriorate.

But now, the process of slicing ducks has changed from the duck slicing platform next to the oven to on-site slicing in front of customers.

The advantage of this is that it allows customers to see the whole process of slicing ducks, and it can also prove that no duck meat was deducted from customers during the process of slicing.

In addition, this can also allow customers to intuitively understand the charm of roast duck.

A whole duck is skillfully sliced ​​into a plate of duck meat by the chef. The whole process is actually quite pleasing to the eye.

But this kind of pleasing is for the customers. For the chef, this process is not very comfortable. The reason is that the duck is too hot to touch.

The temperature of the duck just out of the oven has exceeded [-] degrees.

In addition, a layer of duck oil brushed has a good heat preservation effect, so that the temperature of the duck meat is always in a high state.

At this time, the duck needs to be sliced ​​with bare hands, and there are also high requirements for the duck meat. This is really a big test for the chef.

Ni Changye looked at Xu Zhuo's delicate and tender hands, and asked curiously, "Xiao Zhuo, this is very hot, are you really going to try it?"

Xu Zhuo smiled and said, "It's all baked, it's the last step.

Besides, this is in the kitchen, not in front of customers, so it’s okay to make mistakes, let’s eat the duck ourselves. "

After speaking, he picked up the duck knife and began to slice the duck.

Chapter 1528 Is my level okay?

No matter what the cuisine is, if you want to be a good chef, it is the minimum requirement to have a pair of iron hands that are not afraid of being scalded, and it is also a basic skill that a chef must have.

Roast duck, a delicacy, has higher requirements for this skill.

Young chefs learn to cook roast duck. After cleaning and other steps, the first thing they come into contact with is roast duck.

Sliced ​​roast duck not only has high requirements for knife skills, but also requires that the hands are not afraid of burning. Only in this way can the freshly baked roast duck be sliced ​​into perfect meat slices, and the perfect presentation can be made.

Every duck slicer needs more than two years of repeated training to perfect the steps of sliced ​​duck.

When exercising, my hands have changed from being afraid of being hot at the beginning to being indifferent to the temperature.

As a roast duck master, he can calmly slice the roast duck just out of the oven into even slices, and he can also take pictures with customers with a leisurely expression when slicing. This is an introduction.

After getting started, you can learn the ultimate secret of roast duck - roasting.

Compared with sliced ​​duck, the requirements for roasting are higher.

Not only must you have a deep understanding of the heat, but more importantly, you must not be afraid of being hot.

If you say that the sliced ​​duck is to make your hands not afraid of burning, then the roast duck is not afraid of burning your whole body.

The temperature in front of the roast duck oven is [-] to [-] degrees or even higher all the year round, especially when you hold the long pole to turn or burn the duck in the oven, the wrist and the back of your hand are almost in the range of the flame. Inside, it is easy to cause burns or other accidents.

In fact, every chef who cooks roast duck has burnt the skin off his wrists and backs, even more than one layer.

A roast duck chef who has been cooking duck for many years can see that the skin on the outside of his wrist is different from other parts. Not only does it look much ruddy, but it is also obviously hard.

In addition, there is no hair on the wrist and around it, and it is not easy to sweat, which is also a common problem in roast duck.

The high temperature not only scabs the skin, but also damages the sweat glands, which is even irreversible.

Cooking is really not a good job in this respect.

And the roast duck master in cooking is even more so.

Standing in front of a high-temperature oven all year round, the high-temperature air can easily cause respiratory burns. At the same time, the oily smoke from roasting duck and the smoke from insufficient wood burning often make people cry.

Occupational diseases such as skin, eyes, and respiratory tract have become the first choice for young people to be discouraged.

In the past, if I wanted to be a roast duck apprentice, I had to rely on my relationship to give gifts.

But now, if you want to recruit a young man, you have to increase the welfare benefits a bit.

Many of the employees recruited here will leave after two or three months, and the turnover rate within one year is over 70.00%.

The reason why Xu Zhuo is doing it now is to increase the confidence and motivation of the young chef. He will be fine in two days, and he plans to make a video of making roast duck.

One is to promote the roast duck of Sifang Restaurant, and the other is to inject new vitality into the roast duck industry.

Let everyone pay more attention to the dedication behind the roast duck, and reverse everyone's inherent impression of roast duck.

Of course, the reason why roast duck has been cast aside by many people is entirely caused by a certain Jude slaughtering customers too hard. The taste is not good and it is expensive. The duck is not freshly roasted, and it is not even hot.

In addition, there is a high service fee or something, which is outrageous anyway.

There are several ways to slice roast duck. For example, slice the duck skin from the duck breast and cut it into small pieces. Customers can dip it in sugar and eat it alone to taste the crispy texture of the duck skin.

There are also slices of duck skin and duck meat together, so that the taste is better when eaten together with the skin.

But no matter how you eat it, you must strictly abide by the rules when you slice it, and you can't cut it into pieces, and you must follow the order.

Only in this way can the meat slices on the roast duck be removed to the maximum extent.

A qualified roast duck chef must slice more than [-] slices of duck meat. Even more extreme, he can slice [-] slices of duck meat from a single duck.

Quantity alone is not enough, there are still requirements for these duck meat.

That is, it must not be scattered or broken, the duck skin and duck meat must be perfectly connected together, and the fat must be visible between the two.

More importantly, each piece of duck meat should be enough for a bite, not too small like a fingernail.

As for the thickness, it is about three to four millimeters. It is too thin and tasteless to eat, and it is too thick to be rolled into the lotus leaf cake.

These more and more complicated rules have turned roast duck, a snack that was originally a folk pastime, into a very ceremonial delicacy.

In fact, in the past, most of the roast duck was eaten by the lower class.

It can be seen from the dipping sauce at that time that in the past, the roast duck was dipped in garlic instead of sweet noodle sauce.

Stimulate the taste buds with the spiciness of garlic, and at the same time suppress the fishy smell of duck.

After a long period of development and evolution, or it can be said that the Eight Banners of the Qing Dynasty made a lot of ceremonial eating methods for the roast duck, which made the roast duck from a folk snack to a hall of elegance.

At that time, the strong-flavored mashed garlic could not be used, after all, it did not conform to the aristocratic temperament.

And other sauces that were too expensive could not be bought, so they had to use sweet noodle sauce, which was a relatively common sauce at that time.

At the same time, in order to increase the taste and to restore the taste of garlic, we began to use shredded green onion in the roast duck.

Then, the way of eating was refined step by step, and finally evolved into the current business card of the capital, and even the business card of the whole country.

When slicing duck meat, the meat on the duck breast must be completely sliced ​​off first.

This is the essence of roast duck. Although the meat quality of the duck breast is relatively thick, but because the duck meat and the skin are connected, there is a layer of fat in the middle, so the overall taste is fat and thin, and the meat of the duck breast is relatively thick. With crispy duck skin, it is very satisfying to eat.