The teacher who eats halberds

Takmi and Isami were confused when they heard the news.

They haven't recovered from the news of Zhang Xu and Roland's halberd, and they are the judges of this halberd, which makes them even more confused.

However, if you can see the strength of Zhang Xu and Roland, it will definitely be worth the trip! Zhang Xu is mysterious, Roland is strong but rarely shows his cooking level in front of students! Strong strength makes his evaluation standard only A and E, and other students are helpless.

Two people stand inside the classroom.

Takmi walked to the door and brought over the halberd ingredients for the duel between the two people, a piece of beef tenderloin, about 1000 grams, with a relatively beautiful snowflake pattern, it was an expensive high-grade beef, although it was not 5A-grade, but it was also a first-class product.

Then the other one is... He looked at it, his pupils shrank, Mr. Roland actually wanted to use that? It seems that he is planning to move the real character!

Zhang Xu and Roland took the ordered ingredients.

Roland looked at what was an amber, large piece of irregular creature that weighed as much as the beef. If you know a little bit about Western cuisine, you will definitely say that it is French foie gras!

If you are an insider, you will say that it is French foie gras without removing blood vessels.

The two look the same, but they are not the same.

If there are blood vessels, blood will seep in during cooking, and the juice will be red and bright, and it will taste fishy, and when chewed, it will give the illusion of eating a rubber band. If you remove the blood vessels, the juice is yellow, and it melts in your mouth when you eat it, and the fragrance is overflowing!

A real chef will handle such an important ingredient himself.

Roland took the knife and dealt with it slowly.

Takmi saw it and frowned: "French foie gras? "

Isami nodded: "Only the master will do it..."

When it comes to French cuisine, three treasures are mentioned: truffles, foie gras and caviar.

Many people often confuse foie gras with French fatty liver.

In fact, there are two types of French fatty liver, one is the more familiar foie gras, and the other is the less familiar foie gras.

Duck livers are much cheaper than foie gras, and the taste is similar, but the cooking molding rate is extremely high, and more than 70% of restaurants in France may use duck liver, and the menu will be labeled "French fatty liver" in French.

Guests who are not familiar with French will think that they are eating foie gras at a cheap price, but in fact, it is 99% duck liver!

In the case of duck liver, anyone with a little experience can cook it successfully.

Foie gras, the difficulty is not a level.

It's like a 100-yen conveyor belt sushi and a three-Michelin-starred sushi restaurant with tens of thousands per capita.

Everybody's sushi, right? But it's different.

Therefore, if a restaurant uses foie gras, it must be labeled "French foie gras".

Roland exhaled a breath of turbidity, the treatment of blood vessels is still complicated, and it requires great patience and good knife work, because with a little force, the blood vessels will rupture, and this piece of foie gras will be invalid!

He glanced at the things that were placed next to him and felt much more comfortable.

Just like the brothers thought.

Roland is a real person, he is a strict person, he has enough patience and respect for every dish, and it is also one of the improvements in his own strength.

It's not like some little kid!

Come to think of it.

He looked at Zhang Xu, Zhang Xu's course is "Sichuan cuisine", which means that he is good at Sichuan cuisine. If that watercress is Zhang Xu's tune, then it should be braised beef, right? But why did you choose the tenderloin?

If it's a beef leg or brisket, it should be better.

Do you not know how to cook?

"Huh?".

When Roland saw Zhang Xu's movements, his expression was stunned.

Why are you kneading flour?

Do you need flour for braised dishes?

Zhang Xu kneaded the flour, and since he entered the halberd, he felt that his mind and limbs had a dimensional leap! This is the effect of that prop!

It's like he's in the kitchen.

If you want to do something, you have a long list of options in your mind, and after choosing beef, there is still a long list of recipes, each of which looks so simple and easy to understand...

In the end, he didn't choose Sichuan-style cuisine.

Instead, I chose a high difficulty that I had never done before, and even the system said that this was one of the most difficult dishes in the world.

Every time he uses the kitchenware, he feels as if the kitchenware is a part of his body, and the smoothness of use can be called the word "Ruyi".

Zhang Xu threw the butter in.

Seeing this, Roland continued to concentrate on his own cooking.

He also thought that Zhang Xu would be concerned about this important halberd, and it seemed that he was thinking too much.

Roland picked another vessel.

This foie gras is even more enticing.

His movements became more and more graceful, and there was no superfluous movement.

The two brothers, who were watching from the podium, watched Roland pick the blood vessels of this French foie gras so skillfully and easily, and Takmi's attention was focused on his hand.

He looked at his hands, then clenched his fists tightly: "If it were me, I wouldn't be able to do it!".

Isami looked at Takmi in surprise, "Didn't my brother say that he was very good?".

"But..."

Takmi watched as Roland shaved off the blood vessels, and with his eyesight, he could see clearly that the shaved blood vessels were not covered with amber fat belonging to foie gras, which indicated that the foie gras was quite fat.

This piece of foie gras is very complete!

In other words, the foie gras was not damaged in the slightest, but only the bad part was picked out.

And to do such a delicate job, just use an ordinary multi-purpose kitchen knife.

Use a three- or four-inch knife on a fist-sized foie gras and shave off even the hair-thin capillaries.

This knife technique....

Takmi gritted his teeth, Isami's expression was serious, he was proud of his knife work, and he was even better at dissecting animals and organizing internal organs, but he could shave those blood vessels from a piece of foie gras with such a long knife like Roland.

But you can't do it without hurting that fat piece of foie gras.

This is one of the reasons why many people fail to cook foie gras.

They removed the complex blood vessels for the sake of taste and texture, but at the same time accidentally destroyed the structure of the foie gras.

Takmi's expression wasn't any relaxed, his attention was on something next to the board, something tightly wrapped.

Could it be...

Impossible, right? Foie gras has already appeared.