Dishes that don’t shine are not good dishes

Surface and Inside (Part 2)

“Get out of the way! Get out of the way!”

On the side, a kitchen worker carrying a metal basin yelled towards Taki Kadozaki, to be more precise, the iron ball in front of Taki Kadozaki. The pan the cook was carrying was filled with coals, which had been broken into small pieces that looked easy to ignite.

Kadozaki Taki casually wiped the sweat from his forehead, and signaled the cook to put down the plate. The cook obeyed, turned around again, and ran towards the kitchen. The other kitchen helpers and kitchen workers took advantage of this time to adjust the height of the iron ball so that it rested directly on the coals in the plate.

The cook’s movements were swift, and within ten seconds, another basin was brought. Kadozaki Taki took the plate containing the coal, turned around, and smiled wickedly at Xie Yunfei, and then poured all the coal in the basin onto the iron ball, completely submerging the iron ball in the coal.

There was a “boom”, and the coal without the slightest spark was directly ignited by the high temperature on the surface of the iron ball. A flame as tall as a person rose out of thin air, as if it was going to swallow the entire hall.

Seeing this scene, Xiaoyun thought of something and exclaimed, “Bang Yan!” But then, she shook her head, “No, it should be easier to complete it with Bang Yan.”

Feifei also expressed her own opinion, “Maybe it’s just a cooking method that Xie Yunfei’s senior sister came up with using the kitchen utensils?”

Xie Yunfei didn’t speak, but frowned slightly. Although I no longer blindly believe in the various cooking techniques in the anime before time travel, but this cooking method runs counter to the orthodox cooking method… Wait, what taste?

Xie Yunfei sniffed his nose, and vaguely, he seemed to smell a fragrance.

“It’s saffron!” Xiaoyun told the truth about the fragrance, “And there are Spanish paprika and rosemary!”

“Saffron?” Feifei was taken aback when she heard the words, showing a thoughtful expression.

It’s not just her, but Tang Xin, who was across the table, seemed to have realized something, and a gleam flashed in her eyes.

Xie Yunfei is not an idiot. When it comes to saffron cuisine, and it is the Spanish cuisine that Kadozaki-senpai is good at, the first thing most people think of is – Spanish seafood risotto!

Just like French desserts and French snails, as well as Italian pizza and pasta, the most well-known Spanish cuisine must be its seafood risotto. Although it is called this name, there is not necessarily seafood in seafood risotto, some will add chicken, some will add pork, of course, more will be a sea and land meal, that is, both prawns and oysters, etc. Seafood, and land ingredients like chicken.

The production process of Spanish seafood risotto is not complicated. Dice the onion and vegetables, add olive oil and fry until soft, then add tomato puree, Spanish paprika and continue to stir fry, then add Spanish rice and broth, and finally sprinkle some saffron Stewing is carried out, and when the risotto is about to be completed, ingredients such as fried chicken, sausage or shellfish and prawns are added.

According to the tastes of different regions, the heat will be different. Some cook on high heat throughout the whole process, and some turn to low heat in the middle and late stages, and then put them in the oven for final cooking.Cooking, and covering with a white cloth for the final sublimation of cooking… Although the process is different, in terms of the finished product, Spanish seafood risotto has a very unique taste. The rice feels different from steaming with water, and the core inside is a bit hard It is hard, and it tastes a bit ‘cooked’, but it is not really uncooked, and this is not the soul of seafood risotto. The real beauty is that it is close to the pan during the process of making seafood risotto. That layer of rice crust that gradually formed!

That’s right, crispy rice!

“Are you applying the method of making paella to that piece of kitchen utensils?” Feifei’s tone was a bit strange. She glanced at Xie Yunfei on the side, and felt that he and the chef named Kadozaki Taki in the distance were indeed from the same school, and they both liked to use this seemingly unorthodox method. Fortunately, it was Feifei and the others who were sitting here. If it were the old scholars from Huaxia, they would have been cursing for a long time.

but……

“This method can be used for reference.” X3

Feifei, Xiaoyun, and Xie Yunfei opened their mouths almost simultaneously. After finishing speaking, the three of them looked at each other and laughed.

Xie Yunfei wanted to try to make the dreamy rice crust in the Dimension Cuisine restaurant a long time ago, but just like Jin Xiaoxiao, the re-enactment of the dreamy rice crust also needs to overcome several difficulties.

The first is the rice crust itself. If you follow the method in the anime, the outer wall of the rice crust can indeed become golden and crispy, but because of the relationship between the inside and the topping, let alone the crispy taste, it is very difficult to keep it from softening. matter.

To achieve this, according to the anime, a layer of beef with oil needs to be pasted on the inner wall. This will prevent the toppings from coming into direct contact with the raw material of the crispy rice, that is, rice. However, according to the past experimental results of Xie Yunfei, there is no way to ensure that there is no gap between the slices of beef with oil, and there is no way to block the toppings and the inner wall of the crispy crust.

The second is the pressure inside the rice crust. Whether it is heating iron balls or frying afterwards, the temperature of the air inside the rice crust is at an extremely high level, and according to the ideal gas state equation, that is, pvnrt, the higher the temperature, the higher the pressure naturally, the unit The lower the area, the more pressure the rice crust needs to withstand, and the easier it is to break. Not to mention that the food on the serving side just split in half, the crispy rice cracker will always crack during the frying process.

Simply increasing the thickness of the crust, although it can solve the second problem, will aggravate the first problem, and vice versa.

Originally, according to Xie Yunfei’s initial idea, he planned to use Yunlong’s fried shrimp method, stick a layer of tofu coating or other ingredients that can completely block the toppings on the inner wall of the rice crust, and then add as much topping as possible to fill the entire rice crust cavity, reducing the volume of air. In this way, even if water vapor is generated inside the rice cracker during the process of making the dreamy rice cracker, because the amount of gas is not much, it cannot cause the rice cracker to break in advance.

In addition, the sauce for the topping should be as thick as possible.

It sounds very good, but there will inevitably be deviations between theory and practice. Xie Yunfei has encountered such situations several times in the past. Originally, he planned to wait a week later when he entered the Dimensional Cuisine before experimenting with the idea in his mind, but now it seems that there seems to be a simpler and more convenient way.

Xie Yunfei raised his head and looked at the iron ball not far away where the flames on the surface were gradually decreasing. A thought suddenly flashed in his mind.