delicious master

Chapter 51 Training Ideas

The system did not explain exactly how to do the knife work task, but Tang Xiaokang already had some ideas in his mind.

There is a saying in the industry: three points for spoon work, seven points for knife work.

In any chef's industry, the requirements for knife skills occupy a huge proportion, especially for hotel kitchens.

The former restaurant apprentices had to follow the master to cut vegetables. Basically, every chef's career started from the chopping board.

Even Tang Xiaokang, without the training of a restaurant style, still has to practice knife skills for ten years before he can do it.

According to the requirements of cooking or eating, various knife methods are used to cut cooking ingredients or food into certain shapes, but there are many kinds of dishes, and the cooking methods are also different due to different varieties.

With the development of cooking skills, knife work is not limited to changing the shape of ingredients and meeting the requirements of eating, but to further beautify the shape of ingredients or food, so that the dishes made are not only delicious, but also beautiful, colorful, and more artistry.

But no matter what, it has never changed. Knife skills are the foundation of a chef.

In ancient times, knife skills and cooking were collectively called "cut cooking". The dialectical relationship between knife skills and cooking has always been the most important thing for all chefs.

Knife training is actually the basic training of a chef. Since this is the case, it can be divided into two types, basic knife skills and engraving knife skills.

One is to process the ingredients into certain specifications and shapes through different knife methods to meet the requirements of cooking or eating style.

The other is the later development of the requirements for the aesthetics of food and the desire for artistry.

Tang Xiaokang's training this morning is a kind of carving knife skills. This is a relatively advanced training method, which can quickly train a chef's understanding of ingredients and the use of knife skills.

But there is a huge flaw, that is speed.

Fine engraving and super high requirements have made it impossible for engraving knife workers to mass-produce such things. It has become inevitable to spend a lot of time and energy on research.

Although basic knife skills seem simple, they are actually very difficult.

Perhaps many people think that basic knife skills are not just about cutting vegetables and practicing the feel.

However, if you want to complete the perfect completion of each ingredient, such as diced, shredded, sliced, and block, what you need is to master the texture, which varies from material to material, and each material has its own characteristics. The same is sliced, carrots, etc. It is different from white radish, and pork and lamb are even more different.

On the contrary, the beef and fish are completely different in terms of knife skills.

All these wonderful changes require long-term training and familiarity day after day.

There are nearly 21 kinds of knife methods for cutting vegetables, such as straight knife cutting, push knife cutting, broaching knife, sawing knife, pressing knife, shaking knife...

Counting involuntarily, Tang Xiaokang involuntarily thought of his childhood experience. At that time, in order to get familiar with the personality of the kitchen knife in his hand, he even held it at night when he slept. When he was dreaming, his mind was full of cutting vegetables. .

This habit did not improve when Tang Xiaokang was in college. At the beginning of school, those roommates were all scared to death. They had to tie Tang Xiaokang up at night before they dared to sleep.

It took four years to get rid of this habit. Tang Xiaokang had a hunch that it might only take a few months before he might have to pick up this thing again.

Tang Xiaokang has already thought about the training of knife skills. Starting tomorrow, Dongju will add a few more cold dishes. For example, the salad with coir raincoat and cucumber is a very good dish.

In the case of both basic knife skills and carving knife skills, let's see how the progress of this task bar will eventually be.

No matter what, Tang Xiaokang is determined to win this dish of Baixue Hidden Dragon. Such a compelling dish must appear on Tang's menu.

After thinking about the matter of knife work, he put it aside. The most important thing tomorrow is the arrival of his mother Cheng Guixia.

Although he didn't understand what was going on in the afternoon, Tang Xiaokang could also feel the atmosphere of his mother coming to inspect.

Obviously there is no profit requirement, but there is an inexplicable pressure.

Tang Xiaokang felt that when he got up early tomorrow morning, he would dispose of the live chicken in the back kitchen and give his mother the most perfect and delicious salt-baked chicken.

As long as the dishes are perfect enough, saving the dog's life is not a problem under any circumstances.

After making all the arrangements, Tang Xiaokang washed and went to sleep peacefully, looked at the wax gourd beside him, and wondered if he should find a new nest for him.

According to his weight growth rate, if he sleeps on his face every time in the middle of the night, he may not be able to see the sun the next morning.

With Dandan's worries, Tang Xiaokang fell asleep within 30 seconds.

……

In the early morning of the second day, Tang Xiaokang stood in the back kitchen, looking at the eggs in his hands and fell into deep thought.

That's right, just when I was about to make this hen a perfect salt-baked chicken for my mother, it directly sent an egg in front of me.

Feeling the warm heat on the eggshell, Tang Xiaokang sighed.

"Fortune with you!"

Putting the eggs on the table, Tang Xiaokang carried the hen to the yard.

The hens were raised free-range in the small yard, and a handful of rice grains were taken out and sprinkled on the ground.

This hen laid eggs very well, and he was reluctant to kill it. Tang Xiaokang felt sorry for his mother.

Poor Comrade Cheng Guixia can only eat salt-baked chicken made from frozen chicken.

Thinking of salt-baked chicken, Tang Xiaokang suddenly remembered something. After the salt-baked chicken was sold out yesterday, Tang Xiaokang had already discovered many problems.

For example, there is not enough casserole, for example, there is no time to make it, or for example, there is no way to control sales.

Today Tang Xiaokang didn't ask Boss Wu to bring over frozen chicken again, because he had already figured out a new way.

He took out another whiteboard and wrote two lines on it. Tang Xiaokang hung him next to the price list of salt-baked chicken.

"The new dish is delicious salt-baked chicken, limited to [-] per day, please make an appointment one day in advance, first come first served."

Let the diners who want to make an appointment in advance, and the daily limit can perfectly solve the several problems of the appeal. As for why there are twenty.

Because Tang Xiaokang originally only thought about getting [-] salt-baked chickens every day. As for the rest, don’t ask, it’s the chef’s willfulness to ask.

As a chef, I can do whatever I want. I can eat whatever I buy. This is the essence of a private restaurant.

However, thinking of his mother Cheng Guixia, Tang Xiaokang felt that it was actually a pretty good thing sometimes to be from the heart. After all, being able to cook a delicious salt-baked chicken for his mother was the greatest honor of being a son.

With this awe in mind, Tang Xiaokang bought a frozen chicken from the market.

(End of this chapter)