“Sure enough.” Wang Huai muttered dazedly as he looked at the roasted whole cow in front of him.
“Do you know, Mr. Wang?” Wang Jike stared at Roast Quanniu in amazement, but couldn’t help but ask.
“Naturally I know, so this old man will fail.” Wang Huai nodded.
This time, without waiting for other people to ask questions, Wang Huai didn’t give a **** and said directly: “If Paoding Jie Niu didn’t have the roasting step, then Chef Yuan should cut the tripe for everyone to see. How to unravel the beef, but Chef Yuan apparently did more fabulous efforts to roast the whole beef.”
“The reason why Paoding Jie Niu is the myth of knife craftsmanship is because it is recorded that each knife is cut according to the fascia gap where the beef grows to divide the whole cow.”
“Not to mention the difficulty, that is, how to find those fascia gaps without seeing it is as difficult as the sky, not to mention that every knife should be cut according to that.”
“So old man, I have failed many times.” Wang Huai sighed, “I even thought about whether I should bring a microscope and cut it a little bit.”
The chef wears a microscope, that’s really just talk.
“Old Wang, do you think it’s because Chef Yuan’s knife has a special shape? After all, the blade of that knife is much thinner than ordinary knives. Could there be a reason for this?” Yu Jiao said.
Yu Jiao tried to find a reasonable outlet for this myth, and because he likes to collect knives, he pays special attention to knives.
“It doesn’t matter.” Mr. Wang immediately shook his head and said in denial, “Strictly speaking, you have to know how to deal with cattle, and this knife will only help.”
This is a bit of a mystery. What is called a meeting is helpful, and it is not an artifact activated by a drop of blood.
Not only Yu Jiao couldn’t understand it, but Zhang Yan and Zhou Shijie who were present seemed to understand.
Why is it called “I don’t understand but I don’t understand”?
“Look at that piece of meat if it’s complete and perfect. Even those bones can be seen with the old man’s dim eyes and there are no knife marks on them. Isn’t that the case?” Wang Huai pointed to the exposed ridge. Bone and limb bones.
“Indeed, the bones were roasted slightly to a perfect yellowish brown, and there was no knife marks on the surface.” Wang Jike’s eyes were good enough to be seen directly, and he nodded seriously.
Yu Jiao also confirmed: “No.”
“This shows that Chef Yuan is right with every knife. Each knife not only cuts between the bone and the bone, but also travels between the fascia, and then completes this cooking.” Wang Huai said: “Remember Living is walking, and the knife in Chef Yuan’s hand is too thin and fluttering, if he does not have accurate control, it will become a constraint.”
Neither Yu Jiao nor Wang Jike are apprentices, so they naturally understand what Dao Tai Piao means.
But walking through the fascia is still beef, which is really…
Everyone’s eyes turned to Zhou Shijie. There was no way. The chef present and Yuan Zhou were most familiar with Zhou Shijie.
Zhang Yan also had to admit about this. Of course, Technician Cheng was not with them, otherwise, Technician Cheng should carry the blame.
“Okay, wait for the old…I’ll take a look.” Zhou Shijie understood what everyone meant. He originally wanted to say the old man, but there was Wang Huai, who was older than him, so he swallowed half of what he said. .
President Zhou pushed aside the chair and took a few steps forward to Roast Quan Niu.
“Chef Yuan, can I see the position of the cowhide?” Zhou Shijie said solemnly, and the address was also very solemn, which is always the case in formal occasions.
“Okay, President.” Yuan Zhou nodded, and then used the knife to raise the hind legs of the bull for Zhou Shijie to see.
Zhou Shijie looked at it carefully, and for a long time sighed like Wang Huai: “It really is.”
“Chef Yuan, your knife skills and cooking skills have surpassed me.” Zhou Shijie said seriously.
“I still need to keep working hard.” Yuan Zhou said.
Zhou Shijie waved his hand and didn’t say much. In fact, in Li Yanyi’s view, this behavior represented two meanings.
The first floor, indicating that Yuanzhou does not need to be too modest at this time.
Second floor, should you continue to work hard for this kind of knife craftsmanship? That’s almost it, leave a way out for others!
Li Yanyi thinks Zhou Shijie is the latter. Anyway, he needs to continue to work hard when he hears Yuan Zhou’s words. It is this kind of painful feeling.
Zhou Shijie returned to his position and directly said to the chef present: “It hurts its skin but not its bones and flesh.”
“Just through the cowhide, and then cut the beef?” Everyone looked at Yuan Zhou in shock, a little unbelievable.
However, the whole cow in front of you was in front of everyone, and just because Zhou Shijie was watching it, Wu Yungui was shocked and still didn’t forget to let people take pictures of the piece of skin that Zhou Shijie was watching.
So, everyone saw the regular knife edge on the cowhide.
Because of the roasting, the knife edge was particularly obvious with Yuanzhou’s flipping movements. At this time, everyone knew that Yuanzhou’s dance-like steps around the cow at that time not only took out the beef ribs, but also It is the whole process of Paoding Jie Niu.
Because of this, Wang Huai said that he would not know whether the cooking was successful until Yuanzhou separated the whole cow to expose the belly.
So it is confirmed that the conversation between Wang Huai and the chefs just now is a fact, and there is no artificial exaggeration!
“It’s amazing. What kind of knife work is this? It’s like a miracle.” Chu Xiao exclaimed as he looked at the neat knife edges.
“Is this the way the legendary swordsman looks?” Chen Mu was a little excited, and it really made people worry that this scrawny guy would fall over.
“The master is really amazing. It seems that I haven’t even learned one-tenth of the master’s. No, I have to go back to practice for at least two hours today.” Technician Cheng clenched his fist and watched with enthusiasm To that whole cow.
Inflated, Zhaomei dares to use a unit of tenth.
After seeing such a whole cow and Wang Huai and Zhou Shijie’s commentary, everyone was amazed, but these did not affect Yuanzhou.
“Now I’ll focus on the parts of the beef. I’ll cut the beef again and put it on plates, so everyone can eat it by themselves.” Yuan Zhou’s clear voice came from the microphone to everyone’s ears.
“I will pack the cowhide separately.” Yuan Zhou said and started cutting the meat.
“Please help me serve the beef bone soup to everyone.” Yuan Zhou turned his head to the staff on the other side and said.
And Yuan Zhou’s fastest running was not the staff, but the members of the Green Chef Association and Technician Cheng.
These people rushed to the large stove where the soup was simmering, where six large casseroles were simmering beef bone soup.
This time Yuanzhou changed a knife, and this knife was the miracle kitchen knife that Yuanzhou used to use.
“First of all, I’ll start with the bull’s head.” Yuan Zhou took the kitchen knife and returned to the bull’s head again, then held a plate of the same size in his left hand, ready to start dividing the beef.
“The whole beef is roughly divided into head meat, shoulder blade meat, upper shoulder blade meat, shoulder blade tenderloin commonly known as cucumber strips, front brisket, rib eye, front loin tenderloin, loin tenderloin, brisket and belly meat, and belly rib. Meat, calf tendon, upper hind leg meat, outer leg meat, outer hind leg eye meat, hind leg and thigh meat, and the last buttock meat, etc.” Yuan Zhou’s voice was unhurried, his words were clear and eloquent. .
And every time Yuanzhou introduces a meat, Yuanzhou will start dividing the meat into the plate from this part.
So it’s not only about segmentation, but also a lesson on beef parts. To be honest, if you are not a professional beef cook, it is impossible to know such details.
Many chefs are amazed by Yuan Zhou that he is proficient in every aspect of cooking, rather than having a rough understanding.
“These are just the rough divisions of beef, and I think everyone has seen the rest of the beef that I haven’t cut yet.” Yuanzhou said.
As Yuan Zhou cut up the meat on a plate, all those plates were brought to the long table aside for everyone to choose and eat.
“Old Wang, have you learned it yet?” Yu Jiao swallowed his saliva, the fragrant roasted whole cow, he really wanted to eat it, but because of the chef’s insistence, he still asked him to hold back his greed.
If you can learn such a miracle, if you can learn two points, you will definitely wake up from a dream, but the fact is that after Yu Jiao and others watch it, even the results have to be explained by Wang Lao before they can understand.
It’s like, I thought I could do anything if I exploded, but I slapped two high-score papers and slapped my face.
You find that not only can’t you, but you can’t even read the title…
Hearing Yu Jiao’s question, Hang Tian, Wang Jike and some other chefs from Su cuisine all looked over. If Mr. Wang knew it, he would be able to point them.
I have to say that Yu Jiao asked this question very well.
“I learned.” The first half of Mr. Wang’s sentence made them elated, and the second half made them stunned.
“It’s actually very simple to cook a ox. Use a knife to pass between the bones, then through the fascia and membrane, and then the knife is fast enough, and you know enough about the cow, that’s all.” Old Man Wang said with a smile .
Yu Jiao: “????”
Wang Jike: “????”
Hang Tian: “????”
The rest of the chefs of Su cuisine: “????”
All question marks.
Old Master Wang continued to look at Yuanzhou, pretending not to see their expressions, and thinking to himself: “A group of little bastards, asking some fool-like questions, understand, and whether they can do it, they are two different things. matter.”
Simply put, Wang Huai is in this state now.
Have you learned it?
Brain: “The principle is completely mastered, it’s all right!”
Hands: “Goodbye, goodbye, impossible.”
Actually, Wang Huai is right, Paoding Jie Niu is the understanding of cattle, as well as the speed of the knife, and the precision of the knife, but except Yuanzhou, no one can achieve these three things!
It’s business to continue listening to Chef Yuan’s explanation.
“Because I chose a beef that is about to mature this time, it also has a small amount of calf thymus meat.” Having said that, Yuan Zhou picked out a piece of meat that was slightly milky in color. Quickly divide into small pieces and put them on a plate.
“The gravy of the calf thymus is very tender and has an excellent taste. There are many suitable cooking methods, although roasting is not included.” Yuan Zhou said something like a cold joke.
This instantly caused a kindly laugh from the audience present.
And Chu Xiao on the side also added: “Yes, calf thymus meat is called RISDEVEAU in France. The most commonly used cooking method is to make fried steak.”
“However, I think Chef Yuan’s cooking must also taste very good.” Chu Xiao continued.
Yuanzhou heard Chu Xiao’s words, but nodded at him and didn’t say more, but began to divide other meat again.
“The part here is collectively called the diaphragm, but it can be divided into two parts. One is here, and it is also called the diaphragm.” Yuan Zhou said, using a knife to pick the belly of the cow, and then the whole piece of beef was cut into Loading.
“The thick part of the meat here is usually used to make steak. This piece of meat usually grows on the inner wall of the abdominal cavity of the cow. It looks like the meat is actually a part of the internal organs.” Yuan Zhou said while cutting the meat into pieces. Tasty flakes.
“And the remaining piece can actually be called the diaphragm, but it is also called the liver conjoined muscle. Its growth position is cleverly located below the lumbar spine of the diaphragm.” Yuan Zhou said again. Pick out a piece of meat.
“It is said that in the Kanto region of Japan, people will not subdivide these two pieces of meat, but because of the different tastes, they are divided.” Yuanzhou said.
“Chef Yuan is really knowledgeable, even such trivial matters can be easily handled.” Dashi Xiujie, who was watching silently, couldn’t help but admire Yuan Zhou even more.
Yes, Dashi Xiujie is also here. This time, he is very low-key because he needs to prepare for the green chef exchange meeting. He didn’t even bother Yuanzhou, and quietly stood in the tourist area.
“I must win the championship of the Green Chef Club. The next person to be directed by Chef Yuan can only be me!” Dashi Xiujie clenched his fists.
It also shows what the meat itself looks like before starting to cut it into bite-sized pieces.
“This piece of meat is more tender, and like the diaphragm, it is very suitable for roasting meat. It tastes softer and tender.” Yuan Zhou finished speaking, and all the meat in his hand was cut.
And at this time, everyone couldn’t wait to eat, and as Yuan Zhou finished cutting it, it meant that it was ready to eat.
“I said what is the snow-white stuff that Xiao Yuan cut there in front of, is it shredded pears~IndoMTL.com~ It’s a very good side dish.” Zhou Shijie wrapped a piece of shredded pears with a chopstick. The tender liver conjoined muscle is ready to eat.
Yes, the few liver conjoined muscles are naturally divided up by several culinary giants, and of course, this includes the extremely rare calf thymus meat.
“I’m welcome.” Zhou Shijie said and ate the beef wrapped in pears.
Before the roast beef was delivered to the mouth, the aroma that belonged to the beef began to dominate the breath at the tip of the nose. Almost every breath was the aroma of roast beef.
And the first bite is even more incredible. As Yuanzhou said, this meat has moderately roasted and softened fat, and it tastes very juicy. The juice of all the beef bursts in the mouth in one bite.
“Ahhhh.” As he chewed, Zhou Shijie felt that the beef seemed to melt in his mouth, full of the aroma after roasting.
As the pear shreds wrapped in it were bitten off, a sweet pear juice mixed into the beef juice, instantly refreshing the beef, not to mention greasy, Zhou Shijie felt that he could come again with this kind of beef two pounds.
“This shredded pear paired with roast beef is really good. It can not only eliminate the greasy roasting but also help digestion. Xiao Yuan is still as careful as ever.” Zhou Shijie took another bite and couldn’t help but sigh.
Yes, pears are rich in enzymes, which can help soften the fiber of meat and aid digestion, so Yuanzhou uses pear shreds to match roast beef not just for the sweet taste of pears, but also for its effect.
This is so delicious!
……
Ps: In this chapter, the food supplier said that the winner of the 7.14 like event _ nickname already exists, please enter the Dragon Tiger Dou general group (full subscription group) and find the group owner to verify it, so as to facilitate participation in the lottery event
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