Dare to cook

Chapter 240 Three kinds of steak

PS: A paragraph was added to yesterday's chapter. Those who feel that the plot is not right can go back to the previous chapter to refresh.

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Qin Ming?

Could it be that this guy studied forensic medicine before?

In the cooking classroom, the other chefs couldn't help complaining secretly when they heard the name.

Yao Yu, who was watching the battle on the second floor of the classroom, also threw a [cooking scout] at Qin Ming.

The results showed that Qin Ming's cooking skills were as high as lv7 (33313.313).

Compared with Yu Mengdong and Lin Haiquan's cooking skills of this magnitude, it is not much worse.In other words, this Qin Ming already has the strength close to the top ten of the Jade Food List.

"It seems that it is not easy for those who can come to participate in the selection of the national kitchen team."

Yao Yu thought to himself, and asked Yuan Peng, "What is the origin of this Qin Ming?"

Yuan Peng had been in charge of contacting the "candidate team members" before, and he was very familiar with the information of these chefs.

He said:
"That Qin Ming is the nephew of the jealous king Qin Wumi. He is 21 years old and his native place is Jinyang."

"He learned cooking from Qin Wumi since he was a child. He went to Italy four years ago and studied in the 'Star Chef Academy' in Milan and Genoa."

"According to our analysis, Qin Ming's path is the same as that of Lu Chenyu. He first lays a foundation in China, then goes abroad for further studies, and then returns to China to develop."

"But for some reason, he, who received the "3A certificate" from Milan Star Chef Academy three months ago, did not return to China immediately to participate in the famous contest, but came back after the famous contest ended."

"After Qin Ming came back, Qin Wumi strongly recommended him to be selected for the national team. Several presidents of the Kitchen Association were annoyed by the jealous king, so they gave him a chance."

Yao Yu was a little surprised: "I didn't expect him to be Qin Wumi's nephew."

"It's also the cousin of your cheap apprentice Qin Xianxian." Lu Chenyu added with a hint of knocking.

The corner of Yao Yu's mouth twitched and he said:
"Don't make trouble, when did I take Qin Xianxian as an apprentice? It's too late to hide from that annoying spirit."

"Hmph, who knows what you think." Lu Chenyu snorted softly, arrogant and playful.

On the jury's side, Guan Shanyuan also remembered who Qin Ming was after hearing Qin Ming's self-report.

Immediately, Guan Shanyuan nodded slightly and said, "Well, your steak is good, keep working hard."

"Well, I will. Thank you President Guan for your encouragement."

Qin Ming was neither arrogant nor impatient. When he turned around and returned to his position, he suddenly raised his head and looked at Yao Yu.

After Qin Ming returned to his stove, Lin Haiquan also brought out the steak he made.

Among the 19 people, Lin Haiquan was the last one to finish frying the steak.

This is not to say that Lin Haiquan’s efficiency in frying steaks is too low, but that he finally discovered the fatal problem in time when marinating the steaks, so he replaced the M12 with too high fat content with M9 grade beef.

Due to the temporary change of materials, Lin Haiquan's progress naturally lagged far behind others.

At this time, the judges tasted the steak served by Lin Haiquan, but their expressions were not very satisfied.

The blond woman who looked like Cypher pointed out a lot of shortcomings:
"The steak is overcooked and not tasty."

"The standard weight of a piece of filet mignon is 158 grams. Your portion, at least 200 grams, is too much!"

"The portion of the steak is not standard, and it will be judged as a failed dish in European and American competitions."

"The table wine you chose is too high in tannins."

"The higher the tannin content, the more 'astringent' the taste of the wine, which is what we often call sand mouth."

"It would be a mistake to pair a tender filet mignon with such an 'astringent' table wine."

"So I think that you know very little about Western food. I don't recommend that the Huaxia Kitchen Association choose such a chef to prepare for the Alpheus and World Youth Championships."

After these words came out, Lin Haiquan's face suddenly turned blue and red.

As one of the top ten on the jade food list, Lin Haiquan has never been commented in such a useless tone like this.

However, he couldn't refute the blonde woman's point of view.

Whether it can be listed on the Jade Food List depends on the comprehensive strength of the major Chinese cuisines.And Lin Haiquan is a typical chef who is good at Chinese food but doesn't understand Western food.

Guan Shanyuan took a look at Lin Haiquan, and didn't want to embarrass the No. [-] jade food list too much.

and said:

"Go down first, and prepare the last two dishes with your heart."

After Lin Haiquan was criticized, the competition continued.

The selection of sirloin steak is quite different from that of filet mignon.

Authentic filet mignon must use beef tenderloin.However, the authentic sirloin steak must use the outer tenderloin of the beef.

The overall taste of this part of the beef is tough, the meat is hard and chewy.

Therefore, it cannot be overcooked, and it is more suitable for young people with good teeth.

Sirloin steak can be divided into small sirloin steak and large sirloin steak according to the amount of beef selected.

Among them, the size of a small sirloin is about the same as a filet mignon.

The serving of big sirloin weighs 250-300 grams, which is a large amount and can satisfy the appetite of those who love steak.

The bigger the steak, the more you need to control the heat.

And the sirloin steak that Guan Shanyuan asked them to make today is big sirloin.

After everyone selected the steak, they began to marinate the steak.

Then fry, bake, and fry again, then prepare the dipping sauce, prepare the vegetable garnish, and choose the wine to accompany the meal.

Almost all steak cooking processes cannot escape this process.

Ten minutes later, the steaks cooked by everyone were brought to the table one after another.

It is very similar to the previous review situation.

Except for Ji Xun and Qin Ming, the steaks cooked by others were more or less faulted.

After the second round of evaluation, Guan Shanyuan and the others had a relatively clear understanding of the western food standards of these [-] chefs.

Next, everyone started cooking the last steak - T-bone steak.

T-bone steak is also called T-bone steak.

This kind of steak is made of sirloin meat, because the cross section of the sirloin meat is cut into a "T" shape, so it is called T-bone steak.

The quality and weight of the two sides of T-bone meat are different.

The portion closer to the tenderloin is smaller and the portion closer to the tenderloin is larger.

For this reason, T-bone steaks combine the tenderness of filet mignon with the firm, chewy texture of sirloin.

From the perspective of cooking procedures, the cooking method of T-bone steak is the same as that of sirloin steak. You only need to pay attention to the heat of marinating, baking and frying, and the taste will not be bad.

Time flies by.

When the five judges including Guan Shanyuan tasted the T-bone steak they presented, the selection contest had its final answer.

On the judging table, after discussing with the other four judges, Guan Shanyuan announced:
"After this review, we all agree that some of you are indeed suitable to join the Green Kitchen Team. Now, those whose names are called, please step forward."

"Ji Xun, Wu Zhongliu, Ling Zhaochi, Shen Qiuming, Qin Ming, Yu Mengdong, Lin Jingxue, the seven of you, as well as Yao Yu and Lu Chenyu, will be officially selected for the national team starting today."

(End of this chapter)