Food Circle Plug-in Emperor

All the people who were watching the live broadcast were stunned!

They watched for a long time, but suddenly found that they couldn't understand what the chef was doing!

What kind of cooking is this?

Someone suddenly swiped the screen: "Isn't this dish a big steamed version of the big stew?"

Everyone was helpless, but there was no way to deny it.

Because after the first fish went into the pot, the chef never opened the lid of the pot again, but after a while, he took a closer look at the hot steam coming out of the edge of the pot, and then processed the next fish.

And from beginning to end, he didn't open the lid to check the status of the fresh fish steaming.

Just when everyone was surprised and thought that the chef was deliberately showing off his skills?

He wanted to show his precise control of the heat and time, and planned to operate directly based on the estimated steaming time.

Suddenly, a series of messages appeared on the public screen:

[! ! ! ]

Everyone looked at it, isn't this the chef from Chongqing Yizhishi just now?

Did he find something?

"Boss, is there something wrong?"

At this time, the chef of Chongqing Yizhishi said: "It's amazing. Have you noticed? He has a good grasp of the processing time of each fish. I have recorded the time difference. You can take a look."

With the chef's words, everyone was surprised to find that the processing time difference of each fish had obvious changes, and it can be seen that the length of the time difference is measured according to the size of the fresh fish and the thickness of the fish meat.

"The chef should plan to steam four fresh fish in the same pot, so when steaming the fish, there will be considerations of the front and back order."

At this moment, everyone was stunned!

On the screen, cooking continued.

The chef was doing the final processing of the fresh fish slowly, and they could clearly see the fineness of the operation, and even the assistant chef on the side was very good at controlling the details!

The two seemed to have a tacit understanding.

Fu Yu was processing the last fresh fish. He turned his head to look at the concentration of the heat. Suddenly, he paused, put down the fresh fish in his hand, picked up the second larger fresh fish with chopsticks, opened the lid of the pot, and steadily placed the fish on the plate to steam them together.

Because the lid of the pot was already open when the fish was put in, the heat dissipated a little. The camera lens quickly zoomed in, and the state of the steamed fish in the plate could be seen intuitively.

The first steamed fresh fish had obviously changed color and swelled, while the newly put in fresh fish was placed steadily aside.

The people watching the live broadcast were surprised to find that although the fresh fish was picked up with chopsticks just now, there was no indentation on the surface of the fish body, and the placement position was just right to reserve the steaming position of the other two fish.

This was obviously designed.

However, when using chopsticks to pick up fish, with this operation of picking up and placing, some force must be applied when picking up, otherwise the fresh fish is so slippery that it cannot be guaranteed to be fixed at all.

In fact, in normal cooking operations, chefs often just start directly and put the fresh fish into the steamer.

At this time, the chef easily completed all the operations with a pair of chopsticks, which looked more pleasing to the eye.

And because he did it so easily, many people didn't even notice this problem at all.

Showing off?

In order not to get his hands dirty?

No!

There is no need for this at all!

This series of actions clearly looks like a habitual operation.

People are clearly just cooking as usual, putting the steamed fish into the pot according to size.

However, this idea is good!

Cooking on the same stove is still more time-saving.

However, will this cause the cooking degree of several fish to not reach the best state due to inaccurate judgment during steaming?

After all, the size of the fresh fish, the thickness of the fish meat, and the hardness of the fish bones all have different requirements for the steaming operation.

And when cooking, the chef clearly did not lift the lid of the pot to check the doneness of the ingredients. He just glanced at the direction of the steamer and then made a direct judgment.

How can you tell that the fish in the pot is almost done and you can continue to add fresh fish?

It's really puzzling.

Soon, Fu Yu's cooking successfully showed everyone what it means to judge the doneness of the ingredients in the pot by the concentration of heat!

The steaming temperature is not enough?

It is impossible that the heat does not meet the standard, and it is impossible in this life!

A series of:

[! ! ]

Everyone was shocked by Fu Yu's operation.

"Just now when the dish was cooked, the chef had specifically explained that when he was cooking this dish, he would mainly judge the doneness of the ingredients by the concentration of heat, so as to avoid excessive leakage of pot gas, thereby affecting the taste of the ingredients."

"At that time, I didn't understand what the so-called judging the doneness of ingredients by the concentration of heat was, but now I understand it!"

"This chef is really amazing!" The popular science chef of Chongqing Yizhishi just watched for a while and suddenly felt something.

Those who had not noticed this before also reacted when they heard the boss's words.

However, at this time, someone raised a question: "Isn't this too reckless? The doneness of ingredients should be judged by observation, smell, questioning and palpation. How can we define it just by the concentration of heat?"

"That's right! Is there any standard for hot gas concentration? I really don't pay attention to this aspect at ordinary times."

The news on the public screen was still flashing. In the live broadcast, the chef opened the lid of the pot again, picked up a fresh fish, cooked it in the same way, and put it into the steamer again.

The same operation, the same placement technique, the same neat movements.

Suddenly everyone was silent!

"I really didn't lift the lid to check. I just observed carefully. The chef does turn his head to look at the steamer from time to time. Is it really judged by the concentration of heat?"

"Isn't that a bit exaggerated? Damn, the heat seems to be the same. It's just rising up. What's the concentration? There's no instrument to measure it. Who can accurately judge it?"

"Isn't this a bit too evil?"

However, soon, the camera lens zoomed in, and everyone saw three fresh fish arranged neatly on the steamer plate.

For a time, the public screen became clean.

Everyone was shocked by the scene in front of them.

The steamed fish on the plate was arranged perfectly. It was obviously picked with chopsticks, but the skin condition of the fresh fish was not damaged at all.

It was also at this time that everyone suddenly remembered that when handling the fresh fish just now, the chef in charge clearly put the plate directly into the steamer without even trying to position the fresh fish in the middle.

In other words, the chef directly positioned the placement of the four fresh fish just by measuring with his eyes.

Realizing this, everyone suddenly became more and more amazed.

At this time, in the back kitchen of a time-honored Sichuan restaurant in Chengdu, Chef Wang, who was still focusing on watching the cooking operations, suddenly started to record the screen on his mobile phone in a hurry.

However, he performed the apparently simple steps in a panic, and his hands holding the phone were trembling slightly!

How can this be?

It only uses the concentration of heat to judge the doneness of the ingredients in the pot, and the operation is performed accurately without directly checking the ingredients.

How did he do that?

Steaming four different types of fresh fish in the same pot is difficult for Fu Yu, but it is not as big as he thought.

After repeated practice in the teaching practice class, he even summed up a set of effective rules for judging the concentration of hot gas.

The public screen went silent.

Whether they are cooking novices or experts, they have completely lost interest in typing.

They watched the cooking operation carefully without blinking.

In the following time, all the questions that were originally posted on the public screen were cleared.

Because no one can answer the questions they asked.

This is a completely new cooking operation and more importantly a cooking concept.

When cooking is allowed, the pot gas generated by the stove is retained to the greatest extent. On this basis, cooking time can be saved and there is no need to bother to install another stove.

Because this dish is steamed, the duration is not short.

But everyone was staring at the screen, not daring to leave midway for fear of missing some operational details.

It wasn't until all the cooking was completed that everyone let out a sigh of relief.

"Is there anyone else who can do some popular science?"

There was silence on the public screen!

Neither the chef from Chongqing Yishi nor the chef from the time-honored Sichuan restaurant in Chengdu responded.

Because they know that with their current level of cooking skills and understanding of operations in this area, they are not qualified to make an evaluation!

The chef in charge was far more powerful than them, and even surpassed the master chef and a certain famous chef they knew.

Everyone was filled with emotion

At this time, the final layout of the dish had been completed, and he was waiting for the camera to take a close-up and intuitive shot of the entire dish. When he pointed it at himself again, Fu Yu smiled at the camera and said seriously: "I'm cooking this today. When cooking the dishes, I adopted a brand new cooking operation method, which I call the concept of determining the doneness of ingredients by heat concentration. The specific relevant content and operation details will be shared through tomorrow’s exchange activities.”

As Fu Yu finished his last words, the host soon announced a ten-minute break, followed by the next chef's cooking demonstration.

During this period of time, Fu Yu changed his clothes and returned to the conference room.

The camera lens moved to the conference room scene, recording panoramic views and individual figures.

It was also at this time that everyone's focus finally moved away from the display area.

However, someone with sharp eyes later discovered that in addition to the several leaders sitting at the front of the table, there was actually a foreigner.

Someone quickly left a message on the public screen: "Did you see it? There is a foreigner. Who is he?"

"Oh my god, it's Chef Eric! He is a very famous chef internationally. I didn't expect that even he would go to China to participate in a food exchange conference!"

However, attention to Chef Eric was quickly overshadowed by other issues.

Compared to the excited audience in the live broadcast room, everyone in the conference room, except for those who had participated in the cooking exchange salon before, suddenly fell silent.

Self-named the concept of heat concentration to determine the doneness of food.

It’s a bit arrogant to directly name your own idea as the concept of cooking operation!

But no one really questioned it, because Fu Yu's cooking operation just now proved that this concept is indeed feasible.

Moreover, even if most of the people here are indeed limited in their cooking abilities, they can still see what kind of innovation this cooking concept brings!

Even they have begun to add a lot of ideas about cooking and innovation.

This is actually Fu Yu's purpose. He wants more people to accept this concept, to explore and think deeply, and to follow this line of thinking to further innovate and improve this concept.

Because the cooking concept proposed by Fu Yu is so amazing and novel.

As a result, the number of viewers in the subsequent live broadcast room dropped significantly, and many people left the live broadcast room and began to review the previous screen recordings.

When I watched it before, I was just amazed at Fu Yu's unconventional approach to the film, but I ignored many key details.

Especially because of their age and lack of understanding of the strength of Fuchengchun Restaurant, many people initially looked down upon the cooking demonstration of this dish, but now it is equivalent to watching it again.

At this time, everyone discovered that when the young chef was cooking, he didn't actually show off his skills in many flashy ways, but he was doing the cooking step by step.

It is precisely in this way that everyone can truly see the cooking skills of this chef!

Controlling time, controlling heat, and judging the doneness of ingredients

Fu Yu cleverly uses the heat concentration technique to shorten the cooking time most efficiently!

Everyone who saw it couldn’t help but clap their hands and marvel!

so amazing!

At this time, someone suddenly said: "The precise judgment of heat is so perfect. I want to take a screenshot and zoom in to take a closer look at the specific concentration difference."

Only then did everyone react!

Yes, you can also take a screenshot and enlarge it!

Suddenly, the number of people in the live broadcast room was reduced by more than half.

In this cooking demonstration, Fu Yu directly explained his innovative ideas with his strength. Everyone who watched the cooking, even if it was the first time they heard about this method of operation, was convinced of it.

By the time all the cooking demonstrations were over, it was already half past nine in the evening.

This also means that all activities for today are over.

However, everyone in the conference room did not leave in a hurry. Instead, they looked at the screen recordings on their mobile phones with endless interest and were reluctant to turn off the screen.

Fu Yu's cooking demonstration just now kept lingering in everyone's minds.

Today's training meeting made everyone feel that their trip was worthwhile.

When it came time to say goodbye, many people came over to say hello to Fu Yu.

Fu Yu took the trouble to smile and said: "Thank you for your love. Regarding today's cooking operation, I believe everyone has a lot of ideas and questions. I will still be here tomorrow morning and I will give you a detailed introduction and explanation. See you tomorrow!" (End of chapter)