Chapter 477 - Between Art and Cooking (4) (1/2)
Chapter 477: Between Art and Cooking (4)
Downey looked at Min-joon as if to think what he just said was ridiculous What Min-joon said was that he would use potatoes, not redient Anyway, the redient of his dish was potatoes It was never easy because there was only one menu at June’s restaurant that served potatoes as the main dish
“Did you say you could make a dish with potatoes that lives up to our restaurant?”
“Why? Do you think it’s hard?”
Honestly, it seemed difficult for Downey to coiven six , there was clearly a liredients But what if Min-joon challenged it?
Downey couldn’t answer his question
Min-joon cast a pathetic glance at him, then slowly looked at the potato in his hand
[Potato]
Freshness: 93
Origin: Idaho
Quality: High
It was an Idaho potato In fact, he could knoithout having to look into the system
When he touched it, he immediately found out that it was an Idaho product
Idaho potatoes were the most common potatoes found in the United States Starchy potatoes With low moisture, they were mainly used for fries or steamed dishes, so they were common in America where people often associate potatoes with French fries In fact, quite a few burger shops use Idaho potatoes in America
It was a trend that was quite comparable to that of Korea In Korea, it wasn’t starchy potatoes, but waxy potatoes with plenty ofthat Korean potato dishes were basically developed for stew or boiled food, it was natural If they fried sticky potatoes, they could not get the crispy texture of potatoes properly
‘Okay, let me use this potato first’
Min-joon didn’t need waxy potatoes for the potato dish he had into make noas either mashed potatoes or potato puree Given that both require a lot of starch, it was better for him to use starchy potatoes
‘The question is what to choose between the mashed potato and potato puree…’
Min-joon was lost in thought while peeling the potatoes Soht ask him if mashed potatoes and potato puree are the sa potatoes anyway, so they ht ask whether there was any difference between them
As a matter of fact, even chefs sometimes differed on them They even asked if there was any re method was different, but they sometimes made mashed potatoes like puree or puree like mashed potato In fact, there seemed to be no boundary between the two, but their boundary was rather a standards According to him, unlikecrushed, then added with butter, broth, or alcohol
He kept silent for a long ti at the potatoes only
It was as if he forgot those around hi hi extraordinary after focusing on so
“Okay, I’ve decided!”
After thinking hard, he muttered in a quiet voice Of course, people around hiure out what he decided And it was puree that he chose
In fact, this topic was quite related to what he often thought about these days, na The mashed potato was unexpectedly closely related to the nature of coo potatoes were regarded as sos didn’t eat, but it was one of the ardless of their preferences
And the mashed potato made the
And, in fact, it was easier to capture the taste ofvarious things to it
But he could not afford to walk the path of comfort because he had no reason to do so He had to make the taste more rich and abundant It was time for him to sho rich and colorful he could make the taste of potatoes rather than the essence of potatoes
‘Let ic is’
Min-joon was thinking of putting potato puree on the botto wine and veal broth on the top And on top of it…
“Downey, go get so sweet verh-fat fresh crea with potato starch and cornstarch Oh, I alot Chicken broth and veal broth, too”
“Me bringing the all this stuff because of you!”
He couldn’t have trainees or other cooks to bring them to him because this was the probleht all the ingredients from the pantry as Min-joon ordered, then Min-joon started slicing the potatoes thinly A sous chef usually gave directions to his chefs or cooks instead of cooking in person, so everybody in the kitchen opened their eyes wide and watched hi time
“Well, it’s aard forskills are terrific, Chef Min-joon!”