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Freshly floated, the meat still tasted a little gravy.

Liu Xing still understands this truth. Sheng Qi Dumplings.

Blow the hot air, after that, nibble.

"Well, it's okay!

Compared with those hard-working recipes, such ordinary home-made dumplings are naturally a bit worse.

However, at least it was much tastier than all kinds of quick-frozen dumplings. Then Liu Xing took it to the recycling system of Zhutian Mall for testing.

An ordinary homemade dumpling with pork and chives, a D-grade dish.

The system did not give any obvious flaws.

It should be this level of dumplings, it should be this level.

after all.

Liu Xing just made some dumplings casually according to the recipe, and didn't bother to get some more expensive materials.

However, it is difficult to improve the system without flaws.

This kind of water school is level D, and the reason why the level is not high is that the meat itself is not a carefully polished and exquisite recipe.

At the same time, the average evaluation level of the dishes of the white chefs is often lower than that of the red chefs.

Among the chefs in the white case, there are also some awesome bosses.

But most of them are the chefs of the cheap breakfast shops in the bottom of the market.

Afterwards, Liu Xing turned on the stove and continued to heat and cook the originally cooked dumplings for more than ten minutes. - A failed boiled dumpling that was cooked for too long, the taste of the pork changed and the taste of the gravy was lost, ∈ grade cooking.

Take it for system evaluation.

Sure enough, immediately there was a glaring error.

For Liu Xing's comparison, the water bites that have been boiled for too long are indeed more unpalatable than the freshly cooked dumplings.

For the dumplings that have just floated, the meat should be less than 5 minutes cooked.

It is tender and juicy, and has not completely aged.

And when the meat is heated for a long time, the difficulty will become old.

This is also the importance of heat.

The common fried steak in Western food is actually to grasp the heat.

A qualified steak chef can accurately grasp the degree of doneness, and achieve the degree of doneness.

Of course, there are also some diners who don’t know much about it, and think that the more cooked the steak, the better. When placing an order, they said: “Give me a steak that is medium-rare or medium-rare.

The chef is probably thinking: "Are you an idiot? Normal steaks are firm and juicy at medium-rare, and some diners may prefer medium-rare or even one-rare.

As for, seven mature, already has a sense of fiber, no juicy feeling.

As for more than seven mature, it is dry and old, like dead grass.

The taste of meat depends on heating.

The temperature and cooking time at different temperatures continuously input heat into the ingredients, which completely changes the nature and taste of the ingredients in terms of physical and chemical reactions. Physical and chemical reactions and changes.

If we really want to use scientific methods to study, the complexity of the complex chemical reactions that may be produced during the cooking process even far exceeds many genetic engineering studies.

Therefore, in many cases, making delicious dishes requires a lot of experience and knowledge as support.

You need to know more why in order to achieve the ultimate.

Chapter 214 Return and Harvest

In the different-dimensional culinary art laboratory.

Liu Xing not only found that there are various free condiments, even some flour is free.

Other starch, custard powder, yeast powder, etc. are the same.. "It can be used as wool in the different-dimensional cooking laboratory!" Liu Xing was pleasantly surprised to find a loophole.

The condiments and kitchen supplies in the different-dimensional cooking laboratory cannot be taken away at will.

However, the processed materials are used as finished products and can be taken away.

In other words, through this loophole, Liu Xing was able to turn back a little bit of wool and return a little profit from the original expensive expenses.

Of course, the white case chef playing with dough is also the most economical way to learn cooking.

Just like New Oriental and other chef schools, what I like most is to teach students pastry skills.

Because, when it comes to the pastry course, each student sends some flour.

A ball of flour can be played for half a day. If you practice for a few months to teach pastry skills, you can even play with flour for a few months. The cost of teaching consumables is low and tolerable.

Unlike the teaching of the red case chef, it needs to consume a lot of food materials.

Under normal circumstances, in the chef school, a small amount of hands-on training can be used by students and teachers as daily three meals.

However, sometimes the cost of practicing a lot of hands is very expensive.