God-level entertainment system at the beginning

Chapter 157 The Ultimate Cooking Competition

After making the puff pastry, Ye Chen quickly put it in the refrigerator to cool down.

The following mushroom sauce is the highlight, and one of the souls of the whole dish is this unpretentious mushroom sauce.

Brown mushrooms, one of the world's famous mushrooms, are generally hard to come by, and only high-end western restaurants of this kind stock them all year round.

The mushroom sauce made of small brown mushrooms, in the final roasting process, can not only assist the aroma of the beef, but also make it more abundant in terms of juice.

Ye Chen thought carefully about the preparation of the mushrooms.

The local taste, coupled with the current season, in fact, if the sweetness is too strong, the effect will not be very good.

Olive oil, shallots, garlic, rosemary, brandy, black pepper, rose salt, prepared small brown mushrooms and some diced shiitake mushrooms.

Originally, this dish does not have such cheap ingredients as shiitake mushrooms, but if there is no sugar added, if you want to sublimate the whole mushroom sauce, you can only use similar ingredients to enhance the freshness.

After the fresh shiitake mushrooms are fried, there is no doubt that the maximum freshness and sweetness of the ingredients are retained.

Cun Er, who was on the side, had just finished making the dough, and laughed when he saw Ye Chen actually added mushrooms to the ingredients.

"It's the first time in my life that I saw a chef add shiitake mushrooms to Wellington lol."

"."

Being looked down upon by others, what happened to the shiitake mushrooms?My mushroom is bigger than yours!
Well, almost drove off.

In fact, the ingredients are not important. The most extreme food is the presentation of taste and texture. As long as these two items are met, the ingredients are not expensive or cheap at all.

And Ye Chen never thought that fresh shiitake mushrooms would be inferior to expensive small brown mushrooms.

Stir frying over low heat is a very troublesome process.

Mushrooms have a lot of water, and the texture that will shrink when heated will continuously remove excess juice, and then under the action of heat, it will be incorporated into the mushrooms. This is a cycle.

For the sublimation of the essence of the ingredients themselves.

Patiently stir-fry over low heat for nearly three to 10 minutes before the mushroom sauce is done.

As for Cun Er's handling method, he directly chose Boring!

After controlling the heat, he processed the steak, and within 10 minutes of making it, the progress caught up with Ye Chen.

Ye Chen is too lazy to say much, everything has to wait until the end to draw a conclusion.

The taste is the most important thing. As for the method, everyone has different habits. He is here to kick the gym, not to teach, so there is no need to worry about it.

Ye Chen chose an extremely difficult method of handling the steak.

thread bolt.

In layman's terms, when handling this kind of large steak, use kitchen rope to fix the steak.

The only difference is that when the dishes are presented at the end, the place where the knife cuts the steak coincides completely with the place where the rope is fixed.

It sounds like there is no difficulty, but in practice, it is a rare one.

Not only must the expansion reaction of the steak wrapped in the skin be considered, but also the physical qualitative changes of other ingredients on the steak are extremely challenging to imagine.

After repeatedly confirming that it was fixed correctly, Ye Chen started frying.

This process is mainly to shape the filet. As for the heat and maturity, it is up to the chef himself.

Now if the heat is fried, the heat will be different when it is baked the last time.

In short, it is an interlocking link. According to the ripeness of the mushroom sauce and the fermentation time of the dough, the frying degree of the steak and foie gras is considered. Finally, the soul of this dish will be injected into the baking process.

If there is a problem with any detail in the middle, it is not just one ingredient that needs to be reworked, but all of them.

Otherwise, the taste is not worth mentioning at all.

The marinating of the steak is also very important. Considering the mushroom sauce, Ye Chen specially found a needle, and after the juice mixed with rose salt and black pepper was fully mixed, slowly injected it into the steak.

Cun Er looked at Ye Chen's technique and was shocked again.

This is indeed a good method, at least in terms of taste, Ye Chen's method is definitely the top priority.

However, if you want to use this technique well, you must have a very deep understanding of the quality of this piece of meat.

At the very least, a simple calculation must be made for the entire piece of meat, the stripes and texture structure inside.

And if the injection is accidentally overdone, if the seasoning juice coagulates, it is easy to cause the rose salt to crystallize again when it is fried for a while, and then it will not be tasty, but the taste will be unevenly distributed!

But what he doesn't know is that Ye Chen, who is proficient in legendary medical skills and top-level pharmacology, has arranged the piece of Philip in front of him very clearly!
Come, get an injection!

People can be saved, not to mention a piece of cut meat, if you roughly calculate it, you can know the specific part in your heart.

Just stitch along the vertical and horizontal positions of the texture, and leave the rest to time.

The two also took advantage of this time of marinating the steak to start preparing for the production of foie gras.

The handling of the foie gras was not a major problem, but the way Ye Chen handled it made Cun Er dumbfounded again!

Pan-fried foie gras does not use oil!
Instead, I patiently took the foie gras and grilled it on the frying pan!

Bake in the air with tongs!

He has never seen this operation for so many years as a chef!
Looking at the foie gras that had begun to change qualitatively, and the oil slowly oozing out, Cunji suddenly realized!
Regardless of the craftsmanship or processing techniques of Wellington’s dish, no matter how perfect the chef is, there must be a common problem in the finished product!

Lots of oil!

Not only the foie gras, but also the meringue, and the fat exuded from the filet.

Ye Chen's method completely removes the fat of the foie gras. Although the processing method is very slow, it has to be said that this is indeed an innovation.

The bad thoughts in my heart were quickly thrown away, and Cun Er put aside the distracting thoughts and concentrated on frying them.

As for Ye Chen, he bent down and carefully watched the change of the foie gras on the tongs. Seeing that the time was almost up, he quickly poured out a large part of the oil on the plate, and officially started frying the foie gras.

An hour later, even though the entire back kitchen was silent, the two of them took out the steak at the same time and started frying it.

After more than an hour of marinating, the taste of the steak has definitely reached perfection. Without too much communication, the cooking methods of the two are surprisingly consistent.

Around, on both sides, lock the juice after shaping, and then remove the stitches.

Other ingredients that were prepared before were also put into battle, and the filet was covered with Dijon mustard.

The dough is covered with a layer of Parma honeydew melon ham, then the cooled mushroom sauce, the grated black truffle is slowly sprinkled, and the fried steak and foie gras are placed in turn!
Then refrigerate and shape, take out the meringue prepared before, and wrap the shaped filet roll again.

After the shape is refrigerated, it is covered with egg wash, and finally covered with a layer of pastry with modified knives.

Ye Chen looked at the semi-finished product in his hands and smiled happily.

He walked to the oven and put it in it, and after setting the time, he sat aside and knocked on Erlang's legs.

Seeing this, the second-class people in the village were surprised and asked quickly.

"Are you from China?"

"What the hell!"

(End of this chapter)