Shiji: My daughter is Erina

Compared with Seiichiro’s slightly graceful cooking movements, many people do not understand the cooking technique of blowing snow.

From beginning to end, the method of blowing snow to process ingredients is slow,

As a result, many people are questioning whether Blowing Snow is really handling the dishes with care.

However, the doubts from the outside world can’t be heard, and even if he hears it, he ~ won’t care.

The food he makes is so different.

In the systematic learning space, both of his teachers have emphasized to Chuixue more than once that cooking is something that requires imagination.

Many cuisines are born from imagination.

Today, the cuisine he makes is a dish that combines ancient French cuisine with modern imagination.

When he studied with Peter, he told Blowing Snow about many ancient dishes that had disappeared into history, one of which was called the palace-style secret roast duck.

The court-style secret roast duck dish can be regarded as the peak of development in the Qianlong period of the Qing Dynasty, and if it were not for the wars and turmoil in later generations, it is certain that this dish would definitely be a dish that is not inferior to any roast duck dish.

First of all, the palace-style secret roast duck has a very sophisticated treatment method, the wood used to roast the roast duck must be lychee wood, and in the roasting process, the chef needs to apply grease to the surface of the roast duck skin layer by layer within a specified time, and finally match the roast duck with a secret sauce.

The reason why Blowing Snow makes a homemade oven is also to be able to lock in the aroma of roasted duck, if you simply use the oven, then the aroma of roasted duck will escape a lot.

And the process of applying grease can also become inconvenient.

In addition, roasting duck with lychee wood is far more delicious than baking in an electric oven, so based on all considerations, blowing snow will make such a tedious action.

…………..

No one can recognize that the cooking method used by Chuixue at this time is a court technique that has been lost for hundreds of years, and these guys who are laughing at themselves are just a group of unseen trash fish.

Fuyuki brought his nose to the oven, and after smelling the aroma of the food, he smiled with satisfaction.

“It’s my first time trying to make this dish, but it should feel good.”

Chuixue said silently in his heart, and then he set his eyes on the clock hanging high.

With the two-hour allotted time running out, Blowing Snow took the roast duck out of the oven.

The enchanting aroma is spreading around, and some close viewers can already vaguely feel the ripening smell of roast duck.

At the same time, Seiichiro’s cooking was also completed at this moment.

The person in charge of the venue looked at the time and said:

“When the time comes, please two chefs stop what you are doing.”

“First of all, I will taste it from Seiichiro Saiba, and I will ask Saiba-san to present the dishes you made.”

Hearing the words of the person in charge, Seiichiro walked to the front of the stage step by step with the tray containing the dishes.

After putting his elaborate dishes on the table of Juan, Seiichiro spoke:

“My dish is called French beeswax duck, and I welcome comments from the judges.”

“It’s actually the famous dish in French cuisine, duck with oil, this dish is a great dish.”

Judge A did not move the dinner knife, but looked directly at Seiichiro and said:

“Before I officially taste it, I have a doubt.”

“Conventional oil-sealed duck dishes need to be cooked for at least four hours, and this is not counting the marinated duck meat, how do you ensure the flavor and cookedness of this dish in just two hours?”

Duck is a very penetrating dish, and under its incomparably rich taste, hidden is invisible to diners, and the meticulous and ingenious dedication of the chef.

Conventional oil-sealed duck dishes should be marinated for at least 12 hours before formal cooking, within 48 hours, only after such a long time of marinating, can the smell of spices fully integrate into every trace of duck meat, and marinated duck needs to be soaked in duck fat, and then put on a flame for slow cooking, during this period, the oil temperature in the pot must not exceed 85 degrees, so the duck meat must be boiled for at least four hours to transform into the most perfect posture.

0·· Ask for flowers…

And right now, Seiichiro actually served the finished oil sealed duck in two hours, and I have to mention that this is really an incredible thing.

Hearing the judges’ questioning voices, Seiichiro smiled slightly:

“The process of marinating naturally does not save time, but the cooking time can still be shortened in other ways.”

“So the duck meat used in this dish in front of me was marinated in advance, and I think it should not be considered a violation to use the ingredients I prepared in advance for the duel.”

At this time, the person in charge said to the judges:

……………

“Several judges, the theme of their duel was decided yesterday morning, so it is not illegal for the showdown contestants to prepare and handle some ingredients in advance.”

“As long as the cooking process is carried out on the field, it is no problem.”

“Is that so? I know. ”

Judge A nodded,

“Even if you marinate the duck beforehand, how do you shorten the cooking time?”

“It’s also surprising that the four-hour essential cooking time has been reduced to less than two hours.”

Seiichiro heard his question and replied:

“The conventional way to cook oil-sealed duck is to place the duck meat in hot oil at no higher than 85 degrees Celsius and cook it slowly over low heat, and it takes at least four hours for the duck to transform to its most perfect state.”

“My choice is to put the duck soaked in an oil bowl in the oven, and the bottom side of the oven is set to 120 degrees at the same time. At the same time, in order to protect the skin of the duck meat from deteriorating, I chose to protect it with tin foil. ”

“In this way, the cooking time of the oil-sealed duck has changed from four hours to a dish that can be completed in less than two hours.”

“Oven searing? Is there still such an operation? ”

Judge B exclaimed:

“Then all this makes sense.”

“I just don’t know if this will change the taste of the dishes.” _

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