Chapter 1139 The Same Dining Table

Gordon Ramsay, a chef known for his foul language. It also has the most Michelin stars in the world.

One of his best and most famous dishes is his steak Wellington. Famous, gourmets all over the world make it a goal to taste Gordon's steak.

Of course, it is quite difficult to eat a steak made by Gordon Ramsay himself.

Because he has his own restaurants all over the world, and he has many reality shows to participate in, various business activities and so on.

So in fact, there is not much time left for him to cook. As a world chef created by capital, Gordon Ramsay is very busy.

Of course, it may be troublesome for ordinary people to eat his dishes, but it is not a big deal for those rich and powerful.

In Washington, North America, a building with the flag of "Understand" fluttering in the wind. Gordon Ramsay is cooking his own.

"Hurry up, hurry up! There are only 30 minutes left until lunch starts, where's my appetizer scallops?!"

Gordon is as tyrant in the back kitchen as he is on "Teach You to Swear."

"Bob, where's my scallop?! Don't tell me you haven't cleaned the scallops yet."

"That...that, I'm doing it now." A stocky middle-aged fat man said quietly at the water platform.

"Then hurry up. We will serve the first appetizer in half an hour. My flame scallops need to be ready." Gordon looked at his chefs while holding his own small note and yelled.

"And risotto, Richard, you prepare the risotto."

"Catherine, your people prepare the Caesar salad and wash. I'll prepare the steak Wellington!"

Gordon Ramsey had to do it himself today. Because the one who called him to cook today was Wang Wang.

Knowing the king is called knowing the king, of course he knows everything. He must also know a lot about cooking. With his reputation, Gordon didn't want to offend King Wang.

What if King Wang knew how to cook? What if his Steak Wellington is not done?

So just in case, make your own.

It's not for nothing that Gordon's Steak Wellington is world famous and his signature dish. Because this dish is really difficult to make.

Choose the best beef tenderloin (filet) to marinate first, and use various seasonings to make the beef taste first. Then wrap it layer by layer with mushroom sauce, foie gras, and a thin layer of Parma ham, and finally wrap it with a layer of carefully crafted puff pastry and bake it in the oven.

Every detail of a steak wellington has to be done well, otherwise the steak will be bland.

And choose the beef tenderloin, which is almost all lean meat, instead of the fuller sirloin, because the Wellington steak itself is already very strong in seasoning.

The thick mushroom sauce is added with fat foie gras, and the outer layer is wrapped with a layer of Parma ham. If you choose fat sirloin at this time, it will cause the taste to be too fatty. I am afraid that many people will not be able to take a second bite after taking one bite.

When grilling Wellington steak, it is actually more difficult to grill because the outer layer is covered with puff pastry. Because it is impossible to directly observe the changes in the meat during roasting with the naked eye to judge the maturity of the meat.

Beef is an amazing meat. This kind of meat is very tender when it is half-baked or just raw, and has a good taste. But as long as it is cooked for a while after it is broken, it will become dry and hard. That is, as the saying goes, you can't chew.

And if the stewing time is long enough, the meat will soften again and start to become crunchy.

Therefore, in Chinese cooking, beef is more preferred to be stewed, because it is more secure. Stir-fried beef, whether it is Hang pepper beef tenderloin or black pepper beef tenderloin, is a dish that has only become popular in recent decades.

Because stir-frying beef in the past requires the chef to be very skilled in mastering the fire, and the fire should be turned off immediately when the beef is almost mature. Let the residual temperature on the meat slowly mature the meat, so that when it arrives at the guest's table, it will be in the right raw state, and the meat will be soft, tender and fragrant.

With the advancement of technology, more and more tools can be borrowed by chefs, which has led to the continuous decline in the difficulty of making many dishes.

Just like the snow-covered bean paste that was required for the master chef exam in the past, it was canceled after the egg beater appeared. Because the most difficult step of Xueyi bean paste is to beat the egg whites. In the past, it was all up to the chef's hands to make the meringue. Now, with the emergence of electric egg beaters, anyone who can cook can make this dessert that was only made by a special white case chef in the past.

Same goes for the beef stir fry. In the early years, the degree of use and awareness of tender meat powder was far less than it is now. Now as long as the meat tenderizer powder is grasped and marinated, the chef of any small restaurant uses whatever kind of firepower to copy, no matter whether he over-fried or even burnt, the meat is still tender.

The same is true for making Wellington steak. In the past, grilling Wellington steak was really a very difficult thing. While the meringue is baked golden and bright, the beef inside should also reach the level of five maturity.

Now with the help of a kitchen probe thermometer, you can easily measure the core temperature of the beef in the puff pastry. Keep the core temperature constant at fifty-five degrees, which is the most appropriate temperature.

Gordon was grilling his Wellington steak step by step. He didn't know that there was a guy waiting there invisible where he couldn't see. Wait for him to grill the steak and take it away.

Of course, when the steak is grilling, the appetizer can already be served properly. but……

"Bob! Why do I have so few scallops left?!" Tyrant Gordon was furious: "My requirement is that each plate should have at least twelve scallops, but why are there only eight scallops in each plate now? ! Did you steal it?"

The stocky fat man who was working on the water table ran over in a hurry.

"No, no, chef. I opened twenty-four scallops. And they were all fried very well, how could there be less?" Bob looked at the two plates, each with eight scallops left , he was so wronged that he was about to cry. Especially when Gordon stared at him with his eyes wide open and looked at him fiercely, he felt like he was about to collapse.

"Shit, wash your brain before doing something next time, don't let it work directly after being used by Martha's male dog!" Gordon Ramsay looked at his watch, no time to do a new one. That's right, all he could say was cursing. Then he personally put the scallops on a delicate trolley, and went to serve the king and the guests he hosted today.

Because the name of this scallop dish is called flame scallop, there is still one last procedure left. That is to pour 70-degree vodka in front of the guests and light it when the food is served.

This makes the scallops have a wine aroma and burnt aroma.

"Well, do you need to pour wine and burn it once? Well, no, no, Huahua is pregnant and can't drink. This step is saved." A figure in a dark place shook his head.

On the dining table of Lao Zhang's house in Honeycomb City, a plate of pan-fried scallops appeared in front of Jiang Hua, um, it looked exactly the same as what Gordon Ramsay cooked in "Teach You to Speak Dirty Words".

Jiang Hua was also polite, picked up the knife and fork and ate the appetizer first.

But in Washington, Wang Dao looked at the scallops burning in front of him, but he was not happy at all. Because his popularity has been declining.

"If I can't be re-elected, I will become these scallops." Knowing Wang is full of thoughts, and the person opposite him is the key to whether he can save himself.

ps: There will be three shifts today, please ask for a ticket~