Chapter 1515 (1/2)

Chu Xiao's videos have sound. After all, his videos are those taken during the internal communication between Yuan Zhou and other chefs.

The video was pressed by Chu Xiao and immediately began to play smoothly.

The originally noisy banquet was instantly quiet. After all, there were just Chu Xiao's words in front. Everyone wanted to see what kind of knife work they couldn't do.

In fact, not all foreign chefs can reach the extreme of knife work. After all, there is a special pier for cutting vegetables, and foreign chefs also follow the rule of doing their own things well.

But as a chef, his knife work is naturally good, even if foreign chefs don't pay so much attention to knife work.

For example, Auguste's knife is good. For a simple example, if the guest needs 200 grams of steak and 35 grams of side dishes, his refined steak will be exactly 200 grams and 35 grams of vegetable dishes without weighing.

Accuracy is also one of the tools.

And what is the video playing at work? That's the ultimate knife work of Yuanzhou, the person that Hangzhou Tian, a master of Huaiyang cuisine, couldn't help but come to the door to communicate.

What is the ultimate of knife work? No one can tell. In fact, many dishes can show knife work, such as squirrel mandarin fish in Jiangsu cuisine, scalded and dried silk in Huaiyang cuisine, Tengchong flakes and even pheasant rolls.

It's simple. The well-known tofu silk needle and coir raincoat cucumber are all things that can test and teach knife workers.

But Yuan Zhou in the video doesn't do that. What he is cutting is beef, that is, the thin and transparent lamp shadow beef.

Yes, it's cutting, not slicing.

When cutting large pieces of meat, such as Iberian ham, we use a broach, which is to carefully cut the hole with a knife, and then slowly cut a complete slice.

Yuan Zhou pressed the whole piece of beef leg in his left hand and cut it straight with a silver flashing kitchen knife in his right hand. There was no hesitation during the period. The ingenious force made the cut beef texture clear without fault. On the slowly falling beef slice, there was only the continuous texture of the beef itself, but there was no trace of the knife.

With this knife, the chefs present could not cut such a large piece of beef. It must move the knife left and right to produce tension, and then cut it quickly.

But Yuan Zhou held the knife firmly and cut it straight. The speed was so fast that he finished the knife without even squeezing the meat.

The cut texture is also complete and beautiful. The photographer is also an old hand. He directly gave a close-up of the beef slice.

The people present looked at the enlarged beef close-up and couldn't help hissing.

”The strength of this chef is really very skillful.” August couldn't help sighing.

”And.” Chu Xiao hugged his chest with both hands and said calmly on his face.

”Yes.” Auguste has long put away some slight dissatisfaction, but carefully watched Yuanzhou cut vegetables in the video.

”Shua Shua” slight sound is the slight sound produced by the knife contacting the air, which is particularly obvious in the quiet banquet venue.

Everyone looked at Yuan Zhou's men constantly. After a while, a row of beef slices were lined up on the chopping board, and each slice was the same size and cut in the same way. The beef slices larger than palm were stacked together.

But when the camera was close-up, a chef couldn't help saying, ”it's incredible that every piece is the same without a trace of redundant cutting marks.”

When someone spoke, it broke the silence of the scene, and someone immediately followed the discussion.

”I don't know if you have found that this is a complete piece of beef tendon meat, but the size of beef tendon meat is obviously different, but the meat on the chopping board is the size of palm, and each piece is the same.”

”I found it long ago.” A chef nodded seriously.

”How can this be done? Even machines can't do it so perfectly.”

”Of course, the machine can't. You see, the strength of this man's pressing on the beef is different every time, so the cut beef has no indentation and cutting marks. Where can the machine do it?”

”It's perverse to control your strength.”

The present chef stared at Yuan Zhou in the video and exclaimed from time to time. His voice was not small, which made Auguste dissatisfied.