The strongest gourmet food system

Chapter 986 Chapter 27 Carving
Zheng Ke bared his teeth, tore off the plasters on his body, pasted the five "precious" plasters where they were most needed, and wiped the sweat from his forehead.

It was really cool to put on more than a dozen plasters in one go, but when Zheng Ke took them off, he felt an indescribable pain.

Zheng Ke tidied up the knives, carried the knife box, and came to the kitchen.This time, Xiao Han also took out a set of carving knives.

"Have you carved ingredients before?" Xiao Han asked.

Zheng Ke shook his head.

"That's easy." Xiao Han said succinctly, "Even if you haven't carved ingredients, you should have heard that carved ingredients are more important for viewing than eating. They are often used as decorations."

"Ingredient carving is divided into four types, that is, round carving, relief carving, openwork carving and shallow carving. The kitchen utensils used, in addition to the kitchen knife given to you, will also have dividers, which are commonly used compasses, and may even be used. Glue. The carving techniques usually include cutting, peeling, poking, spinning, engraving, and sticking, and we will introduce them one by one later.”

"First of all, recognize the kitchen knife first." Xiao Han picked up a small knife with a wooden handle and a sharp blade.This type of knife has a thicker back and a sharper edge.

According to Zheng Ke's past experience, the back of this kitchen knife can hold down the index finger.

"This kitchen knife is called a carving knife, and it is the most common among all kitchen knives. There are also many ways to hold it. Many chefs have different habits, and there are certain differences in the way of holding it. I often use three kinds of holding methods. The first It's a horizontal grip."

When Xiao Han said this, he made an old mistake again. He just showed this method and didn't narrate it. Zheng Ke can only summarize all the laws by himself.

The so-called horizontal grip is to hold the handle of the knife horizontally with four fingers, with the blade facing inward and opposite to the thumb.This kind of holding method is usually used for carving flowers.

The second grip method is the straight grip method, with four fingers holding the handle, the blade facing outward, and the back of the knife in front of the thumb. It is usually used for carving the first embryo of food and carving the rough outline.

The third is the pen holding technique. As the name suggests, it is like holding a pen, holding the end of the blade to carve lines.Sometimes, a wire pulling knife will also use this technique.

There are roughly six types of kitchen knives carved, but there are far more than six types.The reason is that there are two types of poking knives, the round knife and the pointed knife, and there are many types of openings for these two kinds of knives, so the number becomes more.The usage of this kind of carving knife is relatively simple, mainly used to make some feathers or scales and nails.

Xiao Han took out these kitchen knives one by one, and briefly explained how to use them. Zheng Ke made up some fragments in his brain, and finally figured out the purpose of these kitchen knives.

Next, Xiao Han briefly mentioned several common techniques, and then started the demonstration.

The types of sculpture are generally four categories: plants, animals, people, and buildings.

Plants are represented by flowers, usually chrysanthemums or lotuses, which are the simplest of the four categories.In contrast, animals are much more complicated, because animals are dynamic, and animal movements must be considered, so you must have a good imagination. At the same time, different animals have different difficulties. Ducks, geese, and more complicated ones are dragons, phoenixes, and unicorns.If you carve a set of dragon and phoenix, it is estimated that it will be more laborious than making a dish.

Zheng Ke recalled what Xiao Han said before, in the competition, it is not recommended to use engraved plates. Looking at it this way, it does make sense. After all, due to time constraints, there is no time to cook.

Xiao Han took the lotus as an example and made a demonstration. The carving knife rotated rapidly in Xiao Han's hands, and the straight and horizontal grips alternated. After a while, a lifelike lotus appeared in Zheng Ke's vision.

"Will you meet?" Xiao Han looked at Zheng Ke.

Zheng Ke shook his head. He seldom touches these knives, so how could he be able to read them once?
"Very good, let's practice? I hope you can use up these ingredients before the day after tomorrow." After Xiao Han finished speaking, he put the knife wound medicine and band-aid on the operating table, and then left the kitchen without looking back.

Zheng Ke scratched his head, he was not surprised by Xiao Han's style of doing things, but he still felt confused when he glanced at the ingredients in the kitchen.

The carving looks simple, and Xiao Han carved a lotus flower with the carving knife with almost no effort.

But Zheng Ke doesn't think so. It is really difficult for him to carve suitable dishes, especially when he meets a teacher like Xiao Han who cherishes words like gold, Zheng Ke really has a headache.

Fortunately, sculpture was also introduced in the books given by Xiao Han. Zheng Ke recalled the content of that book, and then contacted Xiao Han's explanation and examples just now to tentatively carry out sculpture.

It is difficult for Zheng Ke to carve lotus directly, and he is well aware of this, so he picked up the carving knife, took out the carrot, and began to practice the most basic techniques, cutting, peeling, poking, spinning, and carving.

It seems that carving and cooking knife skills are somewhat related, such as cutting, peeling and spinning, but the purposes of the two are very different.

The main purpose of these techniques in knife crafting is to facilitate cooking, flavoring, and eating, while the techniques of carving are to cut off excess parts, which have a strong purpose.

Zheng Ke picked up the radish, peeled it with a kitchen knife, cut it into a suitable size, and then started to pick up the carving knife to remove the material.However, because he hadn't gotten used to the carving knife yet, Zheng Ke really left a few knife marks on his hands.

Zheng Ke quickly used the knife wound medicine and band-aid to stick the wound, and at the same time put away his contempt, and concentrated on practicing knife skills.

Xiao Han never cared about whether Zheng Ke would practice with high quality. After leaving Chuan Pavilion, he went directly to the teahouse, still on the second floor by the window.And there, Jing Jiuming was already sitting there, picked up the teapot, poured the tea into the cup, and tasted it carefully.

"Biluochun." Xiao Han said to the waiter who just walked by.

"Please wait a moment." The waiter turned and left.

"How is his carving skill?" Jing Jiuming asked.

"Zero." Xiao Han said simply.

"Look, I just said, let him enter the Oriental Academy, he will definitely be able to learn these things." Jing Jiuming had a rare smile on his face.

"No. He can handle it." Xiao Han said.

"You have great confidence in him." Jing Jiuming looked at Xiao Han angrily.

"His Chinese culinary art is very good without the East, and the carving is the same. It's just that he didn't pay attention to it before. Let him understand it now. After a year or two, he should be able to carve well." Xiao Han He closed his eyes slightly and said softly.

"I'm afraid you've delayed him."

"I didn't even delay Fu Xiuyun, how could I delay him? He controls the intensity very well and knows what to do in order to cook excellent dishes - he cooks with his brain, not just his cooking skills." Xiao Han opened his eyes and took the tea from the waiter.

(End of this chapter)