Chapter 453 - At the Mercy of Somebody (3) (1/2)
Chapter 453: At the Mercy of Soht of at thatout fire taste from noodles was not popular yet, but when they talk about ‘jja’ or spicy Chinese seafood noodles, they have no choice but to mention fire taste So tactics of Chinese restaurants, but Min-joon didn’t think it was bad
‘In any case, if my dish can attract customers, at least it wouldn’t be a bad dish’
After all, the quality of a chef depended on whether or not he or she could win over customers Of course, he couldn’t fully support dishes that rely on cheht such a trend itself was ht think that they could find fire taste only in Chinese food, but this kind of cooking was more popular around the world than expected For exa and flambés, which use alcohol such as wine to make fire were dishes with fire taste
As for Amila’s dish, Min-joon had to choose between tays, nah alcohol, or stir-frying vegetables or seafood after heating oil for a long time In fact, the former was easier to make than the latter because it was difficult to create such a deep fire taste without using a strong flame
‘Well, I had better use bothout the fire taste even a little more for the dish he had in mind for Aood white wine? I would like a dry wine”
“Well, if you don’t mind about cheap wine, of course I do How about the Chardonnay Napa Valley?”
“Anything else? It’s so creaood”
“Then… What about Biblia Chora? This has a lemon scent”
“Oh, it’s okay Give it to , he received the wine bottle and had sipped it a bit It tasted a little different froh for the taste he wanted to bring out
‘Well, her than expected’
As soon as he thought of adding fire taste, his expected cooking score was 9 points
He started preparing to he had to do was si the tohly thirty minutes to boil it properly because if he did it in thesequence would be messed up Next was seafood He quickly picked up the squid and peeled it off with a kitchen tohile thinking about the recipe Then he cut the squid and started triht away He didn’t do it hurriedly, but skillfully
Alared at his nimble hand movement
“Hey, June”
“Say it”
“How old is your sous chef?”
“I guess he’s 23 Oh, that’s right I guess he recently had his 23rd birthday”
“A sous chef at 23 years old? Do you think that makes any sense?”
“Of course it does make sense These days, there are a lot who are head chefs at his age The world is wide, and there are enius chefs Much more than we think”
“I know that,” Amilla replied in a sullen voice Of course, any chef can have excellent abilities for their age because the word ‘talent’ exists for such people But this kind of quick response was not so Amila could expect from any chef
When Amilla asked Min-joon to make pesce pasta, he did not hesitate for a ht that unless he recreated the recipe he already knew, he would probably think of his own recipe whileto make ordinary pesce pasta’
Of course, A for it because she simply wanted to eat it Pesce pasta was often referred to as ordinary home-style redients randomly filled in it looked like a dish just to replenish the calories rather than a luxurious dish
But it didn’t mean that it was easy to lio olio
Pesce, it was the Italian word for fish And when they wanted to refer to any pasta as pesce pasta, they usuallytomato sauce, seafood, and pasta in a pot
Of course, it didn’t mean that all pesce pasta should belike creareen pasta with basil pesto
The i pesce pasta, a chef should be able to understand each seafood and perfectly calculate how long he should boil noodles in the sauce So, even those who made a lot of pasta often found it hard to make a proper pesce pasta