Chapter 1655 Have You Learned It?

"As expected." Wang Huai looked at the roasted whole beef in front of him and murmured in a daze.

"Mr. Wang, do you know?" Wang Jike stared at the roasted whole beef in amazement, but he couldn't help but ask.

"Of course I know, that's why I failed." Wang Huai nodded.

This time, without waiting for others to ask questions, Wang Huai did not give in and said directly: "If Chef Ding does not grill the beef, then after finishing the cooking, Chef Yuan should cut open the tripe and show everyone how to grill the beef. , but Chef Yuan obviously made more fabulous efforts to grill the whole beef.”

"The reason why Chef Ding Jie Niu is a knifeman's myth 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, finding those fascia gaps without seeing them is extremely difficult, not to mention that every cut must be made in that way."

"So I failed many times." Wang Huai sighed: "I even thought about whether I should bring a microscope and cut it bit by bit."

If a chef wears a microscope, that can really only be said.

"Mr. Wang, do you think it's because Chef Yuan's knife has a very special shape? After all, the blade of that knife is much thinner than ordinary knives. Could this be the reason?" Yu Jiao said.

Yu Jiao tried to find a reasonable outlet for this myth, and because he liked collecting knives, he paid special attention to knives.

"It doesn't matter." Mr. Wang immediately shook his head in denial and said: "Strictly speaking, you have to be able to cook and untie the cow, so getting this knife will help."

This is a bit mysterious. What does it mean to be helpful? It is not an artifact activated by blood.

Not only Yu Jiao couldn't understand, but Zhang Yan and Zhou Shijie who were present also seemed to understand.

Why is it called vaguely understood but not understood? They are all presidents and they still have to save some face. But in fact, I don’t understand.

"Look at whether every piece of meat is complete and perfect. Even with my old eyes, I can see that there are no knife marks on them at all. Isn't that right?" Wang Huai pointed to the exposed big spine and limbs. Bones said.

"Indeed, the bones were roasted to a slightly browned color and were perfect, with no knife marks on the surface." Wang Jike had good eyesight and could see it directly, and nodded seriously.

Yu Jiao also confirmed: "No."

"This shows that Chef Yuan's knife is perfect. Each knife not only cuts in the gaps between bones, but also passes through the fascia, and then completes the chef's work." Wang Huaidao: "Remember, it means passing through. , the knife in Chef Yuan’s hand is too thin and too fluttery, and if you don’t have the ability to accurately control it, it will become a hindrance.”

Neither Yu Jiao nor Wang Jike were apprentices, so they naturally understood what Dao Taipiao meant.

But passing through the fascia is still beef, which is really...

Everyone's eyes were turned to Zhou Shijie. There was no other way. The chef present and Yuan Zhou were most familiar with Zhou Shijie.

Zhang Yan had to admit this. Of course Technician Cheng was not with them, otherwise Technician Cheng would have to bear the blame.

"Okay, wait for me... I'll take a look." Zhou Shijie understood what everyone meant. He originally wanted to say something about me, but Wang Huai, who was older than him, was present, so he swallowed back half of what he said.

President Zhou pushed away his chair and took a few steps forward to stand in front of the roasted whole beef.

"Chef Yuan, can I take a look at the position of the cowhide." Zhou Shijie said solemnly, and the title was also very solemn, as he always does in formal occasions.

"Okay, President." Yuan Zhou nodded, then used his knife to pick up the cow's hind legs for Zhou Shijie to see.

Zhou Shijie looked at it very carefully, and for a long time he sighed the same as Wang Huai: "It really is like that."

"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 meant two things.

The first level indicated that Yuan Zhou did not need to be too modest at this time.

Second floor,

Do you still have to work hard with this kind of knife skills? That’s about it, leave a way for others to survive!

Li Yan felt that Zhou Shijie was the latter. Anyway, when he heard Yuan Zhou's words, he still needed to work hard, it was such a pain in the ass.

Zhou Shijie returned to his seat and said directly to the chef present: "Wound the skin but not the bones and flesh."

"Just passed through the cowhide and then cut the beef?" Everyone looked at Yuan Zhou in shock, a little unbelievable.

However, the whole cow was placed in front of everyone, and because Zhou Shijie wanted to see it just now, Wu Yungui was shocked and did not forget to let people take pictures of the piece of skin that Zhou Shijie wanted to see.

Therefore, everyone saw the regular knife edges on the cowhide.

Because it was cooked, the edge of the knife was particularly obvious as Yuan Zhou turned it over. Only then did everyone realize that Yuan Zhou's dance-like steps around the cow at that time was not just taking out the beef ribs, but also completing the whole process. Understand the process of cooking a ox.

Because of this, Wang Huai said that he would have to wait until Yuan Zhou separated the whole cow and exposed its belly to know whether the cook had succeeded in unloading the cow.

Therefore, it was confirmed that the conversation between Wang Huai and the chefs just now was a fact and not an exaggeration of artificial imagination!

"It's amazing. What kind of knife skills is this. It's like a miracle." Chu Xiao looked at the regular and neat knife edges and exclaimed.

"Is this what the legendary swordsman looks like?" Chen Mu was a little excited. It really made people worried whether this scrawny man would fall over.

"Master is really amazing. It seems that I haven't learned even one-tenth of what Master did. No, I have to go back and practice for at least two hours today." Technician Cheng clenched his fists and looked over the other end full of fighting spirit. Whole cow.

It's so swollen that you even dare to use the measurement unit of one-tenth when recruiting girls.

After seeing this kind of cattle grooming and the explanations by Wang Huai and Zhou Shijie, everyone was amazed, but these did not affect Yuan Zhou.

"Now I will focus on the parts of the beef. I will divide the beef again and put it on plates. Then everyone can eat by themselves." Yuan Zhou's clear voice reached everyone's ears from the microphone.

"I will pack the cowhide separately." Yuanzhou said and started cutting the meat.

"Please help me serve beef bone soup to everyone." Yuan Zhou turned to the staff on the other side and said.

As soon as Yuan Zhou opened his mouth, the ones who ran fastest were not the staff, but the few people from the Green Kitchen Club and Technician Cheng.

These people rushed to the large stove where the soup was simmering. There were six large casseroles simmering beef bone soup.

This time Yuan Zhou changed his knife, and this knife was the miracle kitchen knife that Yuan Zhou used to use.

"First I'll start with the cow's head." Yuan Zhou returned to the position of the cow's head with the kitchen knife, and then held a plate of the same size in his left hand, ready to divide the beef.

“Whole beef is roughly divided into head meat, shoulder meat, upper shoulder meat, shoulder tenderloin commonly known as cucumber strips, breast, rib eye, front loin, loin, breast and belly, belly rib, and calf. Tendon, upper hind leg meat, outer leg meat, outer hind leg eye meat, hind leg meat, and the last buttock meat, etc." Yuan Zhou's voice was unhurried and unhurried, and his words were clear and round.

And every time Yuan Zhou introduces a kind of meat, Yuan Zhou will start to divide the meat from this part to the plate.

So not only is it about cutting, it is also equivalent to giving everyone a lesson about the parts of beef. To be honest, if you are not a professional beef chef, you would not be able to know such details.

Many chefs admire Yuan Zhou for his mastery of every aspect of cooking, rather than a rough understanding of it.

"These are just the rough divisions of the beef. There are other parts that I think you can see that I haven't cut yet." Yuan Zhou said.

As Yuan Zhou cut the meat one by one, all the plates were brought to the long table aside for everyone to choose and eat.

"Mr. Wang, have you learned it?" Yu Jiao swallowed. He wanted to eat the fragrant roasted whole beef, but due to the insistence of the chef, he still restrained his greed and asked this question.

Such a miracle, if you can learn even two points, you will definitely wake up from your dreams with laughter, but the fact is that after Yu Jiao and others watched it, they had to ask Mr. Wang to explain the results before they could understand it.

It's like thinking that you can do anything if you are so mature, but then two high-level math papers fall on your face.

You find that not only are you not good at it, you can’t even understand the question...

Hearing Yu Jiao ask this, Hang Tian, ​​Wang Jike and other Jiangsu cuisine chefs all looked over. If Mr. Wang knew how to do it, he could give them some advice.

I have to say that Yu Jiao asked this question very well.

"I learned it." The first half of Mr. Wang's sentence made them excited, but the second half left them stunned.

"It's actually very simple for the chef to cut off the cow. He just needs to use a knife to pass between the bones, and then through the tendons and membranes. Then the knife speed is fast enough and he knows the cow well enough." Mr. Wang said with a smile on his face.

Yu Jiao: "???"

Wang Jike: "????"

Hang Tian: "???"

The rest of the Jiangsu cuisine chefs: "????"

All question marks.

Mr. Wang continued to look at Yuan Zhou, pretending not to see their expressions, and thinking to himself: "A bunch of little bastards are asking questions like idiots. Whether they understand something or not, and whether they can do it are two different things to a cook trying to solve a problem."

To put it simply, Wang Huai is in this state now.

Have you learned it?

Brain: "Completely grasp the principles, everything is fine!"

Hands: "Goodbye, farewell, impossible."

In fact, what Wang Huai said is right. Cook Ding's understanding of the cow is based on his understanding of the cow, as well as the speed of the knife and the accuracy of using the knife. But except Yuan Zhou, no one can achieve these three items!

It’s business to continue listening to Chef Yuan’s explanation.

"Because this time I chose to roast the whole beef, it is about to mature. It also has a rare amount of calf thymus meat." As he said that, Yuanzhou picked out a piece of meat with a slightly milky white color and quickly cut it into pieces. Arrange into small pieces on a plate.

"The gravy of calf thymus is very soft and tender, and has an excellent taste. There are many suitable cooking methods, although roasting is not included." Yuan Zhou said seriously, something like a joke.

This instantly caused the audience present to burst into good-natured laughter.

Chu Xiao on the side also added: "Yes, veal thymus meat is called RISDEVEAU in France. The most commonly used cooking method is to make fried steak."

"However, I think Chef Yuan's grilled food must taste very good." Chu Xiao continued.

When Yuan Zhou heard Chu Xiao's words, he just nodded to him without saying anything more, and started cutting up other pieces of meat again.

"The part here is collectively called the diaphragm, but it can be divided into two parts. One is here, which is also called the diaphragm." Yuan Zhou said using a knife to pick at the belly of the cow, and then the whole piece of beef was plated.

"The thick meat here is usually used to make steaks. This piece of meat usually grows on the inner wall of the cow's abdominal cavity. It looks like meat but is actually part of the internal organs." Yuanzhou said while cutting the meat into palatable slices. shape.

"The remaining piece can actually be called the diaphragm, but it is also called the hepatic muscle. It grows in a clever position below the lumbar spine of the diaphragm." Yuan Zhou said and picked out a piece again. Meat.

"It is said that in the Kanto region of Japan, people do not subdivide these two pieces of meat, but because of the different tastes, they are divided." Yuan Zhou said.

"Chef Yuan is so knowledgeable, he can even pick up such trivial matters." Dashi Xiujie, who was watching silently, couldn't help but admire Yuan Zhou even more.

Yes, Oishi Xiujie is here too. This time he kept a low profile because he needed to prepare for the Young Chefs Exchange Meeting. He didn't even bother Yuan Zhou and quietly stood in the tourist area.

"I must win the championship of the Green Chef Association. The next person to be mentored by Chef Yuan can only be me!" Oishi Xiujie clenched his fist.

It also showed the appearance of the piece of meat first, and then started cutting it into palatable pieces.

"This piece of meat is more tender, and like the diaphragm, it is very suitable for barbecue. It tastes softer and more tender." When Yuan Zhou finished speaking, he finished cutting all the meat on his hands.

At this time, everyone was eager to eat. As Yuan Zhou finished cutting all the pieces, it meant that it was time to start eating.

"I asked Xiao Yuan what he cut a bunch of snow-white stuff there before. It turned out to be pear shreds. It's a very good side dish." Zhou Shijie held a pair of chopsticks and wrapped a piece of soft pear shreds in his hand, ready to eat. eat.

Yes, the few liver muscles are naturally divided up by several big names in the culinary industry, which of course also includes the extremely rare calf thymus meat.

"I'm not welcome." Zhou Shijie said and ate the beef wrapped in pear shreds in one bite.

Before the roast beef was even brought to your mouth, the unique aroma of beef began to dominate the breath on the tip of your nose. Almost every breath you took was filled with the aroma of roast beef.

And the moment you eat it, it's even more amazing. Just like Yuan Zhou said, the meat has moderately roasted and softened fat, and it tastes very juicy. After one bite, all the juices of the beef explode in your mouth.

"Ah ah ah ah." As he chewed, Zhou Shijie felt that the beef seemed to melt in his mouth, filled with the aroma of roasting.

As the pear shreds wrapped inside were bitten off, a stream of sweet pear juice mixed into the beef juice, instantly making the beef fresh. Not to mention greasy, Zhou Shijie felt that he could eat another two pounds of beef like this.

"This shredded pear is really good with roast beef. It can eliminate the greasiness of roasting and 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. Therefore, Yuan Zhou uses pear shreds with roast beef not just for the sweet taste of pears, but also for its effects.

This is so delicious!

…

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