Chef Chat Group

Because, every detail has been corrected again and again by repeated use of rigorous laboratory methods.

A famous chef of French cuisine will become a culinary scholar. In addition to his hands-on ability, he needs to master a lot of books and knowledge. However, as for the basic skills of the chef himself, such as the exercise of knife skills, it is because of over-reliance on All kinds of convenient modern kitchen utensils, but inferior to oriental chefs.

On the contrary, Eastern chefs rely more on the human body's own craftsmanship. After mastering various basic skills, they need to master not as much knowledge as Western chefs, but they will use their own experience and wisdom more.

If you have tempered yourself well enough, if you have a good temper, you may have a higher prospect than European chefs.

Because - Western chefs are far more rigid and routine than Eastern chefs. Improving Western food recipes and systems, especially high-end and star-rated cuisine, is more difficult than Eastern cuisine.

This has led to the fact that, apart from the rise of French cuisine in Western cuisine, after the rise of Western cuisine, the innovation and progress of Western cuisine have become slower and slower.

Of course, with the advancement of science, Western cuisine began to use more accurate quantitative analysis to produce more scientific molecular ingredients. However, as far as the current level of molecular cuisine is concerned, even traditional Western chefs are contemptuous. The kind of molecular cooking that relies more on advanced equipment.

Of course, Liu Xing believes that with the advancement of technology, sooner or later, the advancement of cooking will be promoted.

However, the speed of this promotion is still very slow.

The culinary industry in the whole world, or the top culinary skills, all rely on top chefs, and cannot rely on a series of modern technological means to mass-produce the top culinary.

Chapter 367 Secret Technique: Liu's Fudge

"Nigaidou, first use your usual knife skills to cut a piece of potato shreds for me to show, and try to make the shape as consistent as possible, the thinnest level!" Liu Xing looked at Nikaidou Jiaming and said.

Yes!" Nikaido Jiaming didn't dare to be sloppy. He was born in a French restaurant, but he actually had practiced knife skills.

Even the knives used by knife makers in various countries are different, but they all have the same purpose. I heard that I use the usual knives, so I naturally chose a French chef's knife.

Liu Xing nodded. This knife is also a precious knife in the uncle's collection. He has used it, but not often.

It seems that it is more convenient to cut watermelon and other fruits, and Liu Xing thinks it is a watermelon knife and a fruit cutting knife.

In fact, it is the chef's knife for western food.

Western food chefs have a lot of knives, 1 but some knives are slim and long. For the convenience of different purposes, they are divided into meat cleavers, ham cutters, slicers, steak cutters, vegetable cutters, peeling knives, and universal knives. (In fact, it is not universal), small sharp knife, bread knife, salmon knife, Santoku knife, other bone knife, etc. Different types, even Chinese-style knives are also quoted in the West, but even Chinese chefs also refer to Western-style knives , but not common, Western chefs have also introduced Chinese knives, but they are not commonly used.

Most of the knives for Western food are relatively slender and long, and even for the convenience of use, there are different types of knives, which specialize in processing different ingredients.

However, there are also shapes that are more useful. Chefs Knif is commonly used when chefs have to switch kitchen knives. Western food also requires chefs to use chefs knives to cut, dice, pellet, slice, shred and so on. operation.

After all, kitchen knives in the East and the West have different shapes, but they all use the blade to cut ingredients.

- Part of the experience is actually universal.

Nikaido Jiaming began to slice the beans first, and then cut "This shredded... is too thick." Soma Kohei shook his head.

"It's not that French restaurants don't need it, but that they need shredded dishes. If you can't do it well, it's the chef's failure.

It can’t be, most low-level French chefs don’t strictly demand their own skills, so you don’t have to be strict!” Liu Xing calmly used a Chinese chef’s knife (slicing knife) to quickly slice and shred, “ Generally speaking, if it can be cut like this, it is considered a pass! Pick up the comparison between the root bean shreds and the one cut by Kaido Jiaming, the difference between the two is at least + times the difference in thickness, and the accuracy is no longer on the same level.

"The knives are different!" Good! Use the same! Liu Xing-le, after changing to a French chef's knife, although it is not the usual kitchen knife, it still cuts a similar effect: "Chuangzhen, you show me Let's see, at least what level of knife work should be achieved.

Xing Ping Chuangzhen nodded, cut out a level similar to Liu Xing's previous performance, and said: "This is a passing level. The store manager can really cut out strands of hair. If you don't believe it, Liu Xing really cut out fine hair. Such as hair strands, or even, the performance of bean strands passing through the pinhole of a wrapping needle, and using a real hair to compare the thickness In addition, Liu Xing simply asked Xingping Chuangzhen, Bai Miyu and others to show The degree to which the thinnest potato shreds can be cut.

Afterwards, Nikaido Yoshiaki realized that, come on...his culinary knowledge in the past was really a frog in a well! Even the most basic knife skills are far from the passing line.

After that, Nikaido Yoshiaki made up his mind and tried his best to practice the knife skills according to the requirements.

And Liu Xing showed a gratified smile, adding another cheap labor force! The part-time salary that Liu Xing offered to Nikaido Jiaming was the same as that of Xingping Chuangzhen, 200 yuan per hour for 8 days.

For ordinary workers, such salary is not low.

However, for chefs with a certain level, the salary is relatively low.

Demonstrating skills is just a "training" that makes him more determined. The higher the self-demand, the higher the efficiency and quality of the work! A chef at the level of Nikaido Yoshiaki, in fact, is just a variety of cuisines. The requirements for knife skills are different. Therefore, shredding is particularly special. Of course, because Western chefs rely on various tools and)-style-general experience and knowledge, so, for their own handicrafts such as knife skills, It is an indisputable fact that the requirements are relatively low.

Then just rely on the traditional technology of your own sect to conquer the world.

Western chefs who have reached a certain level of cooking skills are also touched by what Eastern chefs can do that they cannot, so many will consciously learn the skills of Asian chefs.

"Young people, you should hone your skills more! Do what you do, be good at what you do! You can't be half-baked, use other half-baked standards to demand yourself! For example, I don't know many French chefs, but... .Yuanyue Cuisine No matter which country the chef is from, the precision of his knife skills will not be as low as yours! To some extent, cooking is an artistic innovation, and on the other hand, it is the degree of precision processing.

The degree to which you can process it means the degree to which your taste can be refined. Liu Xingci showed an 20-year-old kind smile at the age of 80, "Your knife skills, to be honest, can only be regarded as millimeter-level errors, and the error is relatively large.

The basic skills are probably at the micron level.

After that, there is the nanoscale.

The examiner of your exam, the tongue of God’s Tongue, is nano-level precision. So, if you want to reach the level recognized by the tongue, in terms of culinary requirements, roughly, it is nano-level cooking skills! Say this It’s too far away from you, but micro--. If you can do micron-level knife skills, basically, a senior chef is not far away! "Yes! Manager, please give me more advice!" After hearing that you can become a senior chef, Nikaido Jiaming was as if he had been beaten into chicken blood. Cousin Liu Lan was eating melon seeds and watched for a while, then shook her head and said: "This child, he was limped by being fooled! It's like a foreigner suddenly showing off his sword skills with a Chinese, that is Show knife skills? It’s clearly a show kitchen knife. The commercials of kitchen knife companies always make ordinary people unaware. Even Chinese chefs can see through the knife skills of foreign chefs. I still have a yearning for some famous knives, Biqi, good knife skills need good kitchen knives, in order to get twice the result with half the effort.

However, the heir of the French restaurant was fooled by the owner of the Chinese restaurant to practice knife skills, which cannot be said to be useless.

But in fact, French cuisine really does not need the knife skills of Chinese restaurants, which lowers the standard.

To a large extent, French cuisine pays more attention to the use of ingredients, condiments, and the mastery of heat. Chinese food often places equal emphasis on knife skills and spoon skills, and even more emphasis is placed on knife skills because knife skills are more difficult to practice.

French restaurants, on the other hand, use more tools to process ingredients, and relatively lower the processing precision requirements for the chef himself.

As for the seasoning, heat, etc., it needs to remember a lot of knowledge and experience.

Of course, these also require precision, for example, the precision of time, the precision of the heat, and the precision of grasping the flavor with the nose and tongue. In a sense, a talented chef will not be bad at learning any kind of cuisine.

Talent is mediocre. Hard work is not enough, and the standards of the people who teach are also low, but there is still a lot of potential to be tapped.

For example, the main problem with Nikaido Jiaming is not that he is not good at learning, but that the people who teach him are not too strict.

If the standard is stricter, then aside from the talent of Nikaido Yoshiaki, knife skills should at least be able to hone to the level of Kohei Soshin.