From a barbecue stand to a global gourmet tycoon

Chapter 219 What is Molecular Gastronomy?

Everyone entered the dining room together.

Chu Hao was not curious about this competition.

He regarded himself as an advertisement.

Running errands for free, being a judge, and doing some hard work, you can show your face to the TV station once.

This kind of effortless and cost-effective thing can achieve the goal by eating a few dishes, Chu Hao is still willing to do it.

Qin Jiangyi blocked all the entertainment and questions for him.

And they are all done in a very emotionally intelligent way, which neither makes people angry nor embarrassed.

Chu Hao felt like the little man behind Qin Jiangyi...

It's very frustrating.

However, he also knew that he was not good at dealing with such occasions, so he was afraid that he would slip up, so he revealed all the secrets.

After all, the two restaurants are competitors. Although they face different markets and cater to different customers, it is not that there is no high-end set menu here, and it is not that Wanhai Restaurant does not have a popular menu that is friendly to the people.

The customer groups for both sides are not completely overlapped, but there are also overlapping parts.

Some things, don't say what you shouldn't say.

Qin Jiangyi is the most suitable to deal with these.

Chu Hao felt relieved when he thought of this, but to show his courtesy, he didn't say that he was playing with a mobile phone in his hand. Although he couldn't get in the conversation, he could still bury his head in his meal. Let's study it carefully Wan Hai's dishes.

Today's menu from Ding Yi is a set of slightly innovative Hubei dishes.

There are famous dishes such as Danjiang big fish head with camellia oil, fish cake with chopped pepper, hand-made fish ball soup, Mianyang pearl balls, glutinous pork knuckle and so on.

The standard is much better than that of the players in today's competition, probably as high as... four, five or six floors.

The fish head was still bubbling and steaming when it was served, and it tasted tender and salty without any earthy smell, indicating that the fish was selected very well. It will have a slightly spicy taste in the mouth, and the taste of the fish soup is also very good. It's spicy, but it doesn't cover the umami of the fish.

It's just a pity that there is camellia oil in its name, but it doesn't seem to reflect the taste of camellia oil, but it is overwhelmed by the smell of pepper oil.

On the whole, it can be said that the flaws are not concealed, and it is quite delicious.

The fish ball soup is as white as milk, with a few chopped green onions floating on top.

Judging from the taste, these fish balls are made from pure fish meat. They are fresh enough, but the base taste is a little bit off. However, the soup itself is very restrained, with only salt and MSG. It is very fresh and fragrant, which is the base taste. Although it was a bit bland, Chu Hao still liked this dish better.

At the dinner table, Qin Jiangyi also chatted with the bosses about some circle topics.

While chatting and drinking.

"First of all, let's congratulate Mr. Qin and Mr. Chu's restaurant, which was selected as a three-diamond black pearl restaurant, and will officially become a three-diamond restaurant next year. Come! Let's go one."

Qin Jiangyi smiled and said: "Chu Hao is a cook. I dare not let him drink. I will drink with you today."

She was straightforward, and without waiting for Zhu Heng and others to say anything, she drank the white wine in the glass in one gulp.

This cup is a small horn cup, one cup at a time.

Chu Hao was not worried about Qin Jiangyi's drinking capacity. Even if she was drunk, it would be fine. She was still there, so there would be no danger. He was quite surprised to see Qin Jiangyi drank it all in one gulp.

The cook can drink some red wine, but today's situation cannot be solved by tasting wine.

Drinking too much will affect the skill of the cook, especially the sense of taste.

But it's not that Chu Hao can't drink.

When Qin Jiangyi said this, he immediately took him out, saying that he would not let Chu Hao drink, then everyone would not be able to say anything else.

The corner of Zhu Heng's mouth twitched, but seeing Qin Jiangyi like this, he still gave a thumbs up, "Mr. Qin, why don't we stop moaning, come on!"

Everyone drank the wine in their glasses.

There were only two women in the room.

Qin Jiangyi is one.

Yao Shanjing, who is good at Zen, is one.

They are all bigwigs in the entertainment arena, the king of wine.

Chu Hao could even believe that Qin Jiangyi could drink better than himself.

But on the wine table, Chu Shi is the most touted by everyone.

The music here is incidental.

When it comes to Chu Shi, it's all flattery.

Chushi now has a number of barbecue restaurants and breakfast restaurants, as well as a factory that produces bacon, sauces, canned food and other foods, and sells them through the channel of "food for the sky". It can be said that it is profitable, and everyone is very envious.

But people are afraid of being flattered and killed.

Qin Jiangyi realized that there was a murderous intent hidden in Zhu Heng's words, so she acted very modestly.

Maybe it was because Chu Hao's presence gave her a huge sense of security, so Qin Jiangyi didn't tense up her nerves today. She drank all the wine she had to drink without refusing a drop.

Because he thought that Chu Hao was by his side, and he would take care of him when he was drunk, so Qin Jiangyi didn't care so much, and went all out to push and change glasses on the wine table and ambush on all sides.

Chu Hao was also amazed.

What the hell, Zhu Heng and Qiu Jun, they look so honest and honest, they treat you like a brother when they talk, and their tone is affectionate, but they are actually on the battlefield, and they don’t want to take a step back when chatting, that’s just step by step. So tight.

"Mr. Qin, I heard that you recently launched a new No. [-] set meal. Is it the inspiration of Master Chu? Or the help of Mr. Zhong?"

"I have a friend who has tried your molecular cuisine. It's very powerful, but it's too expensive. Isn't this music focusing on public catering? Why did you launch such a set meal? Besides, does Master Chu even know how to cook molecular cuisine? Mr. Qin, your family is not invited from somewhere, is it an expert?"

"To be honest, there are not many people in China who dare to play with molecular gastronomy. There was Hotel-Plaza-Athenee in France before, and San Sebastian, London, and Copenhagen later. Molecular gastronomy in Europe is more mature. Mr. Qin Aren't you afraid of losing your money? It's not easy to fool the guests now..."

Qin Jiangyi's answer was also amazing.

"Our family is indeed engaged in mass catering, but you may have some misunderstandings about molecular cuisine. To be honest, a molecular cuisine set meal worth tens of thousands of yuan is not as good as a restaurant with an average consumption of 88 yuan."

"To put it simply, this cooking method is to change the original texture and taste of the food. The traditional craftsmanship of our ancestors in the Xia Kingdom has long had such a technology. For example, I use food flavor factors plus sodium alginate , to make jelly-like food, including green almonds, juniper, gin, sugar, similar to rum jelly, but it is a kind of skin jelly when it is presented in Northeast Xia cuisine."

As soon as these words came out, all the bosses present were stunned and slightly surprised.

"The pigskin has been cleaned several times, cut into strips and boiled over low heat. The collagen in the pigskin slowly precipitates gelatin, forming a soft, smooth and elastic transparent semi-solid. When dipped in garlic juice and soy sauce, the fragrant bombs are smooth. , and there are also stews that are also made into small cubes, but this is not gelatinization, it is starch gelatinization, that is, non-crystalline starch, mixed with a certain proportion of starch water, put it in a pot and heat it on low heat, and stir it The starch slowly becomes viscous, and after cooling, it becomes a gray-white jelly-like food, a bit like a well-known dish in molecular cuisine, Blow."

"Moreover, most western molecular cuisine uses artificial dehydration, such as dried tomato powder. The acidity of the processed tomato is reduced, the flavor is doubled, and the color is more colorful. It can be used for ice cream or sprinkled on various dishes as an embellishment, but it is replaced by summer dishes. , in fact, the principle is exactly the same as dried potatoes, dried cowpeas, dried cabbage, dried eggplant, and dried cucumbers. It is not easy to disperse and shatter, and the taste is more intense."

Chu Hao listened and ate, and nodded slightly.

For example, there is a dish called Cucumber Money Fried Dried Potatoes. Cucumber Money is dried cucumber. It is made by cutting the cucumber into slices and then drying it in the sun. Because there are some empty spaces in the middle of the cucumber, it looks more like It was named after the appearance of money in ancient times.

Dried cowpea can be made with braised pork, which has a strong aroma of dried vegetables, which is more chewy than fresh vegetables, and is always sold out faster than pork belly.

Dried cabbage can be used to make potato spine soup, which is less soft and glutinous, more chewy, and more fragrant than meat!
Qin Jiangyi had drunk Xiao Erliang, but her thinking was very clear.

She continuously gave many examples to the bosses here. For example, sucrose crystals are heated at high temperature, which changes the molecular structure and forms countless linear glass-like sugar filaments, which are wrapped around fried sweet potatoes. The caramel flavor is full of caramel. sweet potato.

There is an old molecular restaurant abroad called Alina Restaurant. His famous dish Forber is similar to this candied sweet potato dish.

Another example is the foam technology commonly used in molecular cuisine, which involves whipping liquid with lecithin to produce foam, giving liquid food a light and fluffy texture and a light and subtle taste.

But making foam can also be made directly by hand, such as the snowy bean paste in Northeast China. When the egg white is whipped, air is poured into it to make a white and soft egg foam, and then the red bean paste is wrapped in it and fried in a pan. It is also soft and fluffy. .

There is also the quick-freezing method. Most molecular cuisine uses liquid nitrogen quick-freezing technology to turn liquids into solids, change the texture of ingredients, enhance the taste and lock in the aroma of food.

For example, the frozen caipirinha cocktail, after quick freezing with liquid nitrogen, becomes a muddy texture without losing the aroma of the wine.

This is equivalent to the fish just caught from the Ussuri River. Put it on the ice for a while and it will freeze into an ice fish. You don’t have to wait for it to thaw when you eat it. Take a hard one home and peel off the skin while it’s frozen. Shaved fish fillets with tools, dipped in chili oil, chive flowers and rice vinegar, etc., it is cold, hot, and sour. It is a traditional food of the Hezhen people.

There is a famous rotten apple in Mugaritz, Spain, which is non-moldy cheese, with novel ideas and primitive and rough style.

After careful study, it is the special Northeast soybean paste.

"I think that the molecular cuisine from abroad exists because people seek greater stimulation for their taste buds when they are already very satisfied with the material, but in China, people can use it in bad weather Spoiled food, fermented food, and frozen food are new pleasures, the environment is harsh, but the stomach cannot be hard, this is the meaning of food."

"In other words, the molecular cuisine made by our family has been targeted at different groups of customers from the very beginning."

A few paragraphs made the audience silent.

Even Chu Hao couldn't help applauding, and said hello generously.

Zhu Hengqiu Jun, Li Yi, Yao Shanjing and others also nodded in agreement.

What Qin Jiangyi said is indeed advanced and deep, and it also reflects her understanding and knowledge of food.

outrageous.

After obtaining [God's Dinner], Chu Hao also discovered the core of molecular cuisine long ago. In fact, the people of Xia Guo already had similar or exactly the same delicacies.

Therefore, he does not think that molecular cuisine can become the main focus of this restaurant.

Strictly speaking, the name of [God’s Dinner] sounds awesome, but in fact it is not as important in Chu Hao’s heart as the No. More history, but also more advanced and simple.

Some people have been saying that Xia Guo's chefs are a bit complacent.

This is totally a menstrual patch.

Normally, some old cooks, even Mr. Zhong, are constantly learning and improving. They have never said that they are already great, and they will never cook again. They are also very humble, but Mr. Zhong told him:
You can learn foreign things, but there is no need to learn many things because they are available in China. Some cooks have not learned all their own skills and do not understand them, so they insist that they are imported from abroad. In fact, there is no scientific reason at all.

Slowly realize it by yourself.

In fact, you can realize it.

"Mr. Qin is still very good, and what he said is clear and logical."

"Yes, Mr. Qin is worthy of being a big daughter who lives for the sky, and his knowledge is better than ours, admiration!"

"Come, come, let's toast Mr. Qin!"

Qin Jiangyi actually talked to Chu Hao about these words in private.

They will often exchange ideas.

Chu Hao will also tell Qin Jiangyi what he has newly realized, so that she can gain her understanding. In other words, she can get that point.

He glanced at Qin Jiangyi and saw that she drank the wine in the glass again. He shook his head in his heart. It seemed that he was going to be ready to carry her back today.

This woman didn't pay attention at all, she drank so domineeringly.

You have to remind her next time.

Chu Hao continued to eat. His task was to find out Wan Hai's level and Ding Yi's level. He also had confidence in his heart.

I picked up a piece of fish cake with chopped pepper and took a bite. It is actually made of fish and pig fat, plus starch, and beaten into a very fine paste. Then it is placed on a tray and steamed in a pot. When it is almost cooked, add a layer of egg yolk.

For this dish, the fish is also very fresh, there is no other peculiar smell, this dish just has a umami taste, if the fish is not well selected, this dish cannot be made.

Pearl balls.

Glutinous rice with a pork ball, the meat filling is salty and fragrant, the key is that the pork filling also adds some diced lotus root, which increases the taste level, the glutinous rice on the outside, the rice grains are particularly springy, and have not been steamed, this dish is remarkable , but the taste is also good.

Chu Hao thought for a while,
I always feel that if this is really Ding Yi's full strength, then there is nothing to explore, Wan Hai is not at this level, and it is impossible for a star chef to be able to cook only such dishes.

He should have kept his hand.

(End of this chapter)