The teacher who eats halberds

The cooking of French foie gras looks very simple, just like a baguette, with few raw materials and simple operation, but lovers who know a little about baking know that people who can make good baguettes are almost successful in baking, and they are by no means ordinary or even low-level enthusiasts.

Connoisseurs should also know how difficult it is to cook foie gras!

If you use a recipe to show French pan-fried foie gras, there are only a few steps:

The first step is to preheat the pan without pouring oil, the foie gras's sinful fat is enough!

The second step is to put down a piece of processed foie gras, which is not required, or even put the foie gras directly from the freezer and fry it for 30 seconds to 2 minutes, depending on the thickness.

The third step is to turn over and fry for a while for the same amount of time.

Step 4: Remove from the heat and serve on a plate.

It's easy to look at, right? It feels like everyone can do it.

Actually, it's hard to explode-

By the third step, most people are making foie gras... In other words, the cooking failed, and the foie gras was just a huge piece of dispersed fat, not as fibrous as meat, and it was very difficult to form, so these people had to make foie gras in order not to waste the ingredients.

That's why there are so few foie gras dishes in restaurants in France.

The Takmi brothers' eyes remained on Roland's hand.

Takmi asked, "Is Mr. Roland going to turn over?"

Isami shook her head: "Not yet." "

Takmi continued, "Is Mr. Roland going to turn over?"

The younger brother shook his head: "Not yet." "

"Hey, hey, it's going to turn over!" the brother exclaimed, "Look at it, it's going to turn over!".

Roland scooped up a small portion of the foie gras with a spatula, then backhanded, snapped, and heard the sound of sizzling, the shape of the foie gras was still perfect.

Takmi wiped the beads of sweat, and just looking at it made me feel scared.

Isami covered her mouth with her hands, "Brother is really, he is very excited about a little thing." If you really want to cook foie gras only, we're pretty much okay, right?".

"That's right, and the sauce is all that!"

They looked at the time, and there were still sixty minutes.

The minutes ticked by....

Thirty minutes to go.

"It's been a long wait!" Roland confidently served two plates of food, "I chose a name called 'Trilogy', I don't know how?"

on a white porcelain plate.

On the left is a ball of sauce, which is made into a plate with a spoon. In the middle is a piece of baked apple, a pan-fried foie gras, and a touch of bright sauce at the bottom of the middle. On the far right, a square-shaped cake-shaped object looks unremarkable.

Wait, where are the truffles?

This question is put on the other side first.

The pan-fried taste is already addictive.

The two of them first tasted a bite of pan-fried foie gras.

Takmi put a piece of foie gras in his mouth with a fork, and his eyes seemed to glow!

The skin is crispy on the outside and soft on the inside.

The plump fat should have been heavy, but when you put it in your mouth, it was as soft as a girl's skin that was about to be blown apart, and when you closed your teeth, the small piece of foie gras seemed to melt.

The slippery intoxication is forgetful.

Fatty flowers splash in the mouth and deep into the throat.

It's quiet like another world, as if you've returned to your hometown, the sun sets, the candles light in the streets, and the European style comes to your face.

Then, he tried the sauce a bit.

The foie gras is still the same piece of foie gras, but with an extra layer of gorgeous coat, the teeth are gently bitten, some grainy, followed by the taste as if it has become strong, layer after layer, and it is a style, as if feeling the enthusiasm of the tropics, without a trace of the leisure that belongs to the Mediterranean.

"It's amazing, it feels completely different, as if eating isn't a piece of food?".

"The outer layer is golden and slightly crispy, and the inside is tender and oily, but with this sauce, it is sweet and sour and very appetizing!".

Isami asked, "What kind of sauce is this, Mr. Roland?"

Roland said one by one: "Pomegranate vinaigrette, use olive oil, pomegranate paste, lemon juice, Tibetan mustard, freshly crushed black pepper, rock salt in a bottle and shake well. "

"Generally speaking, the refined salt used, but I didn't expect to use rock salt, no wonder it has a grainy feeling, and the taste can still have levels. "

"Here, try that pudding. "

"Foie gras pudding?".

Pudding is generally a dessert.

Now foie gras is a bit of an amazing pudding

"This is not my special invention," Roland said slowly, seeing this, and it was only natural for him to tell the judges.

"Pudding originated in the kingdom of Ying, which originally referred to sausages mixed with blood, and it was not until the seventeenth century that sweet pudding with nuts and fruits appeared, while the monasteries called 'a mixture of fruit and oatmeal'. "

"By the end of the eighteenth century, the pudding with meat slowly disappeared, and everyone began to eat sweet pudding, and thus the prototype of modern pudding was formed..."

The brothers, despite Roland's explanation, were still a little elated, they had never seen foie gras made into a pudding form.

The pudding is a bit cold and loses its temperature, so it doesn't melt in your mouth without pan-fried foie gras.

But in this case, the cold paste becomes warm and generous when it hits the temperature of the tongue, and the taste is still silky and invincible, like milk, and like simple fat flowers blooming everywhere, full of richness!

The full-bodied and full-bodied taste envelops everything.

Still, it looks like something has touched the teeth.

"Huh, this feeling..."

Brother chewed carefully, it was actually a special mushroom fragrance!

It turns out that the truffle is hiding here!

The mushroom fragrance easily swept away the heavy oiliness, and the fragrance between the teeth became invincible.

Mouth and nose connected.

With every breath, you can feel the scent of truffles.

With his eyes closed, he felt as if he had come to the forest of the south of France, he could smell the mud after the rain with a little rot and the fragrance of green grass, he could see the blue sky, he could hear the sound of the breeze pushing the fallen leaves, and he could pass through the dense leaves...

Huh, I saw a big fat goose.

"It's so unique!".