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However, in terms of potential, Tian Suohui is stronger, because Tian has the potential to awaken the kitchen heart!



Chapter 88 Boss Liu who practiced knife skills (240 blades plus more)

After the middle-aged office worker left, it seemed as if a signal had been activated, and a crowd of people came to buy breakfast suddenly poured in.

"Boss, here's tomato and egg noodles." A guest said.

"No problem! Tian Suo, you go to the noodles, cut vegetables and tomatoes to me." Liu Xing said, looking at the guest.

Because... Liu Xing is going to practice knife skills!

The boss practiced knife skills, and he used a knife to carve...but that was the basic knife skills on the chopping board, such as straight knife, flat knife, and oblique knife. Need, start to enter the food sculpture!

Does carving of ingredients affect the taste?Basically, very little carving will affect the taste!

The basic knife skills that really affect the taste of cooking!

Liu Xing also read "Basic Knife Skills" before, and found that it is actually not difficult. There are roughly a dozen common basic knife skills, and the main categories are straight knife, flat knife, oblique knife, etc. class division.

Afterwards, all kinds of complex knife skills were changed from simple basic knife skills.

If you want to have excellent knife skills, the key lies in—persistence and hard work!

Even the genius among geniuses, the possessor of God's Tongue, still needs to put in the same hard work as ordinary people to practice knife skills.

After all, a talent like God's Tongue only has an advantage in taste, and knife skills still have to be practiced hard.

Just like Soma Yukihira, his father Seiichiro Kohei has never taught him particularly advanced cooking techniques and advanced recipes.

Instead, he only taught some basic cooking skills and those common people's dishes.

Who would have thought that Xing Ping Chuangzhen had practiced the basic skills for ten years, and every time he failed in the culinary competition with Xing Ping Seiichiro, he would work harder to hone his skills, unknowingly, he had accumulated the basic skills of a senior chef level.

Therefore, Xing Ping Chuangzhen is equivalent to a Qizong disciple with amazing internal strength but very ordinary moves (recipes).

Liu Xing is just the opposite. Like Wei Xiaobao, he has mastered a lot of powerful moves (recipes) through getting to know the big guys, but he lacks the most basic internal skills (basic skills).

However, Liu Xing is not as short-sighted as Wei Xiaobao, and knows the importance of the basics. Therefore, after the business has established itself, he immediately began to pay attention to the training of his basic cooking skills.

"Well, yes, store manager." Tian Suohui was taken aback for a moment, but responded quickly.

There is a saying in China that goes "Three points for spoon skills and seven points for knife skills". It can be seen that for chefs, knife skills are very demanding and very important skills.

The knife skills of western food chefs are required to be lowered to a lower level, but it does not mean that knife skills are not valued.

In fact, in any culinary art, knife skills occupy a pivotal position in the culinary art system.

Because cooking practice has proved that knife skills have a vital influence on heating and seasoning in the cooking process.

Cut into blocks, slices, shreds, strips, dices, granules, powder, and mud, and there are strict requirements for different shapes.

For many dishes, the ingredients and knife skills are considered first, and then how to cook.

Chinese knife crafts usually pay attention to the uniform shape, because the shape consistency and uniformity are evenly heated.

The thickness is not uniform, the thinner will be cooked faster, and the thicker will be cooked slower.

Some amateur chefs have poor knife skills and the thickness varies too far, so even if they follow the recipe, it will make it difficult for the taste to meet the requirements.

For example, even if it is shredded pork with green peppers, this recipe basically only needs to stir-fry the shredded pork and green peppers in a frying pan.

The requirements are not very high, but for many ordinary people, the taste of frying is not as authentic as that of professional chefs.

The problem usually lies in the fact that amateur chefs have not specialized in knife skills, so the cuts are uneven and irregular.

Professional chefs cut a lot, and the knife is skillful, and the shreds can be made to have the same thickness and equal thickness.

The ingredients cut out in this way are stir-fried in the pot, so as not to cause the ingredients to be half-cooked, one bite is cooked, and the other is raw.

It's not that half cooked and half mushy!

Therefore, knife skills not only affect the beauty of the dishes, but in fact, the key is to directly affect the taste of the dishes.

The chefs in many restaurants have taken a fancy to some young people, so they let him learn how to cut vegetables first, and strictly require shredding, dicing, dicing, and slicing.

It takes a long time to cut vegetables, but I have already laid down a solid basic skill.

Some young people feel that the chef doesn't let him take the cooker because he looks down on himself and deliberately suppresses... Many times, this is a misunderstanding of the chef's painstaking efforts.

If it really suppresses you, who told you to chop vegetables?

It should be serving dishes, washing dishes, and cleaning from beginning to end. This is the real ruin of a chef.

After cutting vegetables for several years, even if you don't have a spoon, in fact, your basic cooking skills are gradually improving.

You know, celebrity chefs also need to chop a lot of vegetables. Under normal circumstances, how can there be so many ingredients for you to chop?

When many chefs have limited conditions, they do not cut the ingredients, but cut them empty with a kitchen knife.

Or buy some old newspapers, roll up the newspapers, chop vegetables, and master the feel by cutting waste newspapers.

Air cutting, cutting newspapers and the like are actually simulated training.

And simulation training is never as good as actual combat training. The best way to practice knife skills is to cut more vegetables directly.