Chapter 1660 (2/2)
And every time Yuanzhou introduces a kind of meat, Yuanzhou will start to divide the meat into plates from this part.
So it's not just about segmentation. It's also equivalent to giving you a lesson about beef parts. To be honest, if you're not a professional beef cook, you can't know so much.
Many chefs admire Yuan Zhou. They are proficient in every aspect of cooking, not a rough understanding.
”These are just the general division of beef. I think you can see that I haven't cut it yet.” Yuanzhou road.
With the plates of meat cut in Yuanzhou, those plates were all brought to the long table waiting for everyone to choose and eat.
”Old Wang, have you learned?” Yu Jiao swallowed his saliva and roasted the whole cow with delicious flavor. He wanted to eat it very much, but out of the chef's insistence, he still asked the greedy insect.
Such a miracle, if you can learn two points, you will definitely wake up with a smile in your dream, but the fact is that after Yu Jiao and others watch it, even the results have to be explained by old Wang in order to understand it.
It's like thinking that you can do anything when you're bursting, but you slap two high number papers and fall on your face.
You find yourself not only unable, but also unable to read the topic
Hearing Yu Jiao's question, Hangtian, Wang Jike and other chefs of Suzhou cuisine all looked at it. If master Wang knew it, he could guide them.
I have to say that Yu Jiao asked this question very well.
”Learned.” The first half of Mr. Wang's sentence made them happy, and the second half stunned them.
”It's actually very simple for a cook to relieve cattle. Use a knife to pass between bones, then through tendons and membranes, and then the knife speed is fast enough and understand cattle enough.” Old man Wang said with a smile on his face.
Yu Jiao: ”??”
Wang Jike: ”???”
Hangtian: ”???”
Other Soviet cuisine chefs: ”???”
It's all question marks.
Mr. Wang continued to look at Yuanzhou, pretending not to see their expression, and thought to himself: ”a group of little rabbits, ask some stupid questions, understand, and can do, it's two different things for the cook to solve the cow.”
In short, Wang Huai is in this state now.
Have you learned?
Brain: ”fully grasp the principle, properly!”
Hands: ”goodbye, goodbye, impossible.”
In fact, Wang Huai is right. The cook's solution to the cow is the understanding of the cow, the speed of the knife and the accuracy of using the knife, but no one can achieve these three items except Yuanzhou!
It's business to continue to listen to chef yuan's explanation.
”Because this roast whole cattle, I choose the cattle that will mature, and it also has a rare amount of calf thymus meat.” With that, Yuan Zhou picked out a piece of meat with a slightly milky color, quickly divided it into small pieces and put it on the plate.
”The gravy of calf thymus is very soft and tender, with excellent taste. There are many most suitable cooking methods, although it does not include roasting.” Yuan Zhou solemnly said something like a cold joke.
This was an instant that attracted the audience to laugh with goodwill.
The Chu owl also added: ”yes, calf thymus meat is called risdeveau in France. The most common cooking method is to make fried steak.”
”But I think chef yuan's baking must also taste very good.” Chu Xiao continued.
Hearing Chu Xiao's words, Yuan Zhou just nodded at him without saying more, but began to divide other meat again.
”The parts here are collectively called diaphragms, but they can be divided into two parts. One is here, which is also called diaphragms.” Yuan Zhou said, picking on the belly of the cow with a knife, and then the whole piece of beef was put on a plate.
”The thick meat here is usually used to make steak. This meat usually grows on the inner wall of the abdominal cavity of cattle. It looks like the meat is actually part of the internal organs.” Yuan Zhou said as he cut the meat into palatable slices.
”The rest can also be called the diaphragm, but it is also called the liver connective muscle. Its growth position is more ingenious, below the lumbar part of the diaphragm.” Yuan Zhou said, picking out a piece of meat again.
”It is said that in Japan's Kanto region, we will not subdivide the two pieces of meat, but because of the different taste, we divided them.” Yuanzhou road.
”Chef yuan is so erudite that he can even pick up such a small thing easily.” Dashi Xiujie, who watched silently, couldn't help admiring Yuan Zhou more.
Yes, Dashi Xiujie also came. This time, he kept a low profile because he needed to prepare for the green kitchen exchange meeting. He didn't even bother Yuanzhou and quietly stood in the tourist area.
”I must win the championship of the green kitchen Association. The next person to be instructed by chef yuan can only be me!” Dashi Xiujie clenched his fist.
It also shows the appearance of the meat itself before cutting it into palatable pieces.
”This meat is more tender, and like the diaphragm, it is very suitable for barbecue. It tastes soft and tender.” While Yuan Zhou finished, all the meat on his hand was cut.
At this time, we can't wait to eat. With the completion of Yuanzhou, it indicates that we can eat.
”I said Xiao Yuan cut a pile of snow-white there. What is it? Is it shredded pear? It's a good side dish.” Zhou Shijie held a chopstick and wrapped a piece of soft and tender liver connective muscle with pear silk, ready to eat.
Yes, it's natural that a few of the liver connective muscles were divided up by several big guys in the culinary industry. Of course, this also includes the extremely rare calf thymus meat.
”You're welcome.” Zhou Shijie said and ate the beef wrapped with shredded pear.
Before the roast beef was delivered to the mouth, the smell of beef alone began to dominate the breath at the tip of the nose. Almost every breath was the smell of roast beef.
As Yuan Zhou said, the meat is moderately roasted and softened. It tastes juicy. In one bite, the juice of all the beef explodes in the mouth.
”Ah woo woo.” With chewing, Zhou Shijie felt that the beef seemed to melt in his mouth, full of the aroma after baking.
As the pear silk wrapped in it was bitten off, a sweet pear juice was mixed into the beef juice, which instantly made the beef fresh, let alone greasy. Zhou Shijie felt that he could have another two kilograms of such beef.
”This pear silk is really good with roast beef. It can not only eliminate the greasy roast, but also help digestion. Xiao Yuan is as careful as ever.” Zhou Shijie took another bite and couldn't help sighing.
Yes, pears are rich in enzymes, which can help soften the fiber of meat and help digestion. Therefore, Yuanzhou uses pear silk to match roast beef not only for the sweet taste of pears, but also for its effect.
It's delicious!
……
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