"Sizzling la la..."
The foie gras in the pot has been fried with a lot of yellow grease and has a rich aroma.
Qi Siming was somewhat unfamiliar with Western food and asked curiously:
"Can you turn it over?"
Lin Xu smiled and said:
"It's not enough yet, I have to continue frying."
As he spoke, he brought a plate, poured some red wine into it, put the raw foie gras on the eucalyptus board into it, and soaked it in the red wine.
The second way to make foie gras is to wrap it in bread and fry it raw.
In order to make the taste better, foie gras is usually marinated in red wine. The fried foie gras will have a subtle wine aroma, making people taste like eating red wine ice cream.
In addition, if the quality of foie gras is average, it will have a slight odor. Marinating it in red wine can clean up this odor.
Put it in and turn it over so that both sides of the foie gras are covered with red wine.
After finishing the preparations here, Lin Xu returned to the stove again. The foie gras in the pot leaked more fat. Depending on the heat, it should be ready to be turned over.
But before turning it over, add some essential condiments for Western fried and grilled dishes - black pepper and large grains of salt.
Lin Xu took a pepper grinder and sprinkled some cracked pepper and large grains of sea salt on the foie gras.
Soon, the foie gras oil brought out the aroma of pepper.
"Well, the fragrance is stronger."
Qiu Zhenhua said with a smile:
"Black pepper is really the soul of Western food. Almost all meats are inseparable from this condiment."
Lin Xu held the spatula in one hand and held the foie gras in the pot with the other hand, flipping it quickly to turn the foie gras over.
The fried side of the foie gras is brown in color and exudes a rich umami flavor.
There is no need to taste it at all, just the taste and appearance will make people salivate.
Especially after the foie gras is fried, the delicious aroma exudes is simply sultry.
After reading them all, he faced the camera and said:
"Foie gras melts easily at 40 to 50 degrees Celsius, so when frying, the temperature in the pan should be slightly hotter to allow the surface to be browned quickly, so as to prevent the foie gras from melting."
This is actually the same as oiling meat in Chinese food.
When over-oiled, the surface of the meat will quickly dehydrate and scorch in the hot oil, while the moisture inside the meat will be firmly locked.
The reason why dishes such as stir-fried pork in restaurants taste more tender is because of the extra step of oiling.
Lin Xu sprinkled some pepper and large grains of sea salt on this side.
One thing to note, pepper and salt are not necessary because the flavor of the sauce is enough to bring out the taste of foie gras.
But after leaving it, the taste will indeed improve significantly.
Especially for foie gras of average quality, pepper can clean up the odor.
I have to say that there was a reason why the Da Ying Empire traveled all over the world for pepper. It was just the cooking level of the Da Ying Empire itself...
The pepper I grabbed was for nothing.
This side was also fried. Lin Xu used a shovel to scoop up the browned foie gras on both sides, carefully placed it on the bread slices on the plate, and then placed a fried apple slice on top of the foie gras.
Fruit, foie gras, and bread slices are all three ingredients stacked together. They are neat and a little chaotic, which looks quite beautiful.
Scoop a spoonful of the sauce that was cooked at the beginning and pour some on the apple slices. This is not only a garnish, but also adds flavor to the dish.
Then pour the remaining sauce onto the other side of the plate.
When pouring, the spoon moves quickly to spread the sauce in an arc. The whole dish immediately looks much more "Western", and the white plate does not look so monotonous.
"The Michelin style came out all of a sudden. Has Mr. Lin ever studied Western food?"
Qi Siming was very curious. He said he was not good at cooking Western food, but he was so professional. Apart from anything else, just using a spoon to draw the sauce into a beautiful arc was something that novices could do.
Lin Xu smiled and said:
"No, I just saw how Western food is presented in movies and TV shows, so I followed suit."
In fact, his skill has nothing to do with Western food. It is the skill of plate arrangement that comes into play.
Regardless of whether it is Chinese or Western food, even if you just put a steamed bun on the plate, the plating skills will come into play, so that the steamed bun can be placed on the plate in a place that enhances the aesthetics.
While talking, Lin Xu pinched two sprigs of rosemary and placed them on the apples as a garnish. This pan-fried foie gras was now ready.
No matter how it is done or how it is presented, it is impeccable.
Geng Lishan, who was sitting not far away, said with a smile:
"I originally thought that Mr. Lin only knows Chinese food, but I didn't expect that he is so good at Western food. It's really eye-opening. I don't know what surprises will come next."
Lin Xu finished arranging the dishes and put them on the workbench aside for the photographer to take a close-up.
But he himself didn't make any pause and started making foie gras using the second method.
This method does not use bread crumbs.
When fried, it is coated in bread crumbs, and the surface of the foie gras is crispy. This crispy texture can perfectly complement the tenderness and melt-in-the-mouth texture of the foie gras.
But for people who don’t like puff pastry, this foie gras is somewhat not pure enough.
If you want to experience the pure taste of foie gras, soak it in red wine and marinate it, then put it in a pan and fry it.
Soon, the pot will heat up.
Lin Xu took the kitchen paper, wiped off the excess red wine on the surface of the foie gras, and then put it into the pan.
The reason for wiping is mainly because I am worried that if there is too much red wine, the foie gras will melt easily from frying to boiling.
The next steps are almost the same as before. Take them out after frying both sides and place them on the bread slices.
Foie gras is different from other ingredients. It is tender and easy to melt, so you cannot turn it over too many times. You can basically turn it once after putting it in the pot.
If you turn it frequently, the foie gras may break into pieces, resulting in a plate of foie gras dregs that looks like tofu dregs.
Two kinds of pan-fried foie gras are ready, Lin Xu said to the camera:
"The classic recipes for foie gras are these two. To put it bluntly, it's the difference between breading and non-breading. The third layer will be paired with apples, pineapples and other fruits, and the two layers will only have foie gras and bread, no fruit... Next I will
Let me show you the third way to make foie gras."
He placed a piece of raw foie gras on a plate, then took a hand-held spray gun, lit it, and used the blue flame to grill the foie gras.
The temperature of the flame is very high, and the surface of the foie gras immediately turns brown, and the aroma begins to spread.
Compared with frying, the temperature of high-temperature grilling is more direct, making the surface of foie gras mature faster, and more aroma and oil are locked into the foie gras.
Qiu Zhenhua knew that Lin Xu wanted to compete with the TV station today, so he didn't say too much, so that more shots could be given to Lin Xu during post-editing.
But now I see this high-temperature grilling cooking method, I can’t help but say:
"This skill is very powerful. It is much more difficult than frying it just now. Because the flame heats up faster, it may take a few seconds to make a completely different foie gras."
This is a bit like the way of cooking mullet roe in Japanese cuisine.
In the same way, you use a flame to burn it and start eating. The burning distance, temperature, time, etc., all have strict requirements, and the slightest difference can make a huge difference.
When one side is baked, Lin Xu turns it over to the other side and continues baking.
After both sides are grilled, take a clean plate, place a slice of fried bread, and place the grilled foie gras on top.
I won’t add the fried apples this time, because the foie gras cooked over fire is relatively tender and doesn’t match the taste of the apples very well.
Except for apples, the sauce you cooked before can no longer be used.
Because this kind of grilled foie gras is best paired with another Western delicacy—caviar.
Lin Xu took out a small jar of caviar, opened it, scooped out some with a small spoon and placed it on the foie gras.
There is no need to pair it with anything else. These little pearl-like caviar alone have already shown the style of this meal.
"You can try the first two at home. This is a home-cooked dish. It is not difficult, and the amount of sauce can be adjusted according to your own taste. There are also various sauce options, basically fruit-based sauces.
That’s it.”
After Lin Xu finished speaking, he held the newly cooked grilled foie gras and said:
"As for this method, it is usually done by creative high-end Western restaurants. Non-professionals should not try it rashly, because it is too dangerous and can easily burn yourself. Moreover, if it is not grilled properly, the taste of the foie gras may not be the same.
Delicious."
After he finished explaining, it was time to try the three types of foie gras.
Zeng Xiaoqi sat in front of the camera with a knife and fork, staring directly at the foie gras on the plate, unable to help but swallow her saliva:
"Originally I was thinking about losing weight, but now it seems that I can only eat enough first... I will ask Mr. Chen later if gaining weight counts as a work injury. If not, I will go on strike."
Geng Lishan on the side said:
"Lin Xiaoyou doesn't mind lying to netizens. He also lied to me. Even a Michelin three-star restaurant may not be able to cook grilled foie gras well. You make it so easily and you say you are not good at Western food..."
He picked up the knife and fork and tried the crispy foie gras first.
Use a fork to mash the apples, foie gras and bread slices, then spread the sauce on the side and put it into your mouth.
This way you can taste the texture and flavor of several ingredients to the maximum extent.
When I put it into my mouth, the first thing I tasted was the sweet and sour apple, but the next one was the foie gras.
The fried foie gras is slightly crispy, but the inside is fragrant, tender, soft and waxy. When you eat it in your mouth, it feels like eating ice cream. It feels very wonderful.
Take a sip and the fat in the foie gras will come out.
Don't worry about feeling tired, the slices of bread you eat together will deal with the fat.
With one bite, you not only taste the layers and flavors of various ingredients, but most importantly, even though the apples and bread are about the same size as foie gras, the aftertaste in your mouth is still the richness and deliciousness of foie gras.
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It can be said that eating this foie gras really gives people an indescribable sense of pleasure.
“The sauce is well prepared, the heat is just right and delicious, and the combination of several ingredients tastes wonderful. I strongly recommend netizens to learn from it at home. It’s not difficult anyway. Basically, the ingredients are fine and the taste is not bad.
Something will happen."
After saying that, he tasted the one without bread crumbs. The taste and texture were better and more delicious.
The last thing I ate was the grilled version. I put the foie gras, caviar and bread into my mouth together. The deliciousness of the fish roe after it exploded collided with the rich fragrance of the foie gras, and the impact of the explosion of taste
, it’s really shocking.
The two fragrances are like eagles soaring in the sky, making the whole person relaxed and happy.
Paired with slices of bread, it firmly supports the two flavors and resolves the saltiness in the caviar and the greasiness in the foie gras.
Needless to say, the bread slices are an excellent accompaniment to foie gras.
"Oh, this is so delicious. It even goes beyond my understanding of ordinary Western food. Sure enough, the higher the quality of the ingredients, the easier it is to prepare. With a little grilling, the foie gras is so delicious... Xiaoyou Lin, have you ever considered changing careers?"
This skill of making foie gras can definitely beat all the western restaurants in Yanjing now.
Because the control of the heat and other things is so accurate and precise, if you want to open a Western restaurant, it must be sold out?
There are many foreigners in Yanjing, and most of them work in foreign affairs. They are not short of money, and having such delicious foie gras will definitely shock their eyes.
When Geng Lishan thought of this, he even planned to write "Win glory for the country" to Lin Xu.
Lin Xu smiled and said:
"When I cook Western food, I just play around and mess around. The focus in the future will definitely be Chinese food. After all, this is what our ancestors have passed down. We can't throw it away."
While the two were talking, Zeng Xiaoqi kept her mouth shut, eating with a knife and fork.
She thinks all of them are delicious, especially when paired with slices of bread. They are not greasy and satisfy the craving, and they are very satisfying to eat.
As soon as the shooting ended, Xiao Wei, Xiao Sui and the others gathered around:
"Save some for us, you are afraid of getting fat and yet you still eat so enthusiastically."
"That's right, why don't you leave the task of tasting it to me? I just want to gain weight recently."
"Go ahead, this foie gras is really delicious, it's amazing!"
"Damn, it's much more delicious than the last time I spent 600 or 700 yuan to eat in a Western restaurant. Now that I have Boss Lin's tutorial, next time I will buy some foie gras and try it at home."
"Boss Lin, what should I do if I can't finish the foie gras I bought?"
This question made other people look at Lin Xu and want to know how to preserve foie gras.
If you buy a whole delicacy like foie gras, it almost always starts at one kilogram. With such a portion, and the fact that it is extremely greasy, you will definitely not be able to finish it in one meal.
So preservation has become a concern for everyone.
Lin Xu said:
"After you buy it, if it's frozen, defrost it naturally. If it's fresh, just cut it into thick slices, wrap it in plastic wrap, and put it in the refrigerator to freeze. You can take it out in advance when you want to eat it.
Thawing... As long as you don't use hot water or a microwave to thaw, the foie gras will most likely remain intact."
Xiao Wei blinked:
"What if we use hot water and a microwave?"
"You're going to get a raw foie gras... hot water and a microwave will melt it quickly."
After Lin Xu finished speaking, he saw that there were about ten pieces of foie gras left, so he put them in the pan and fried them.
Since everyone wants to eat it, just spread it out and eat more. There is no need to freeze this thing anyway.
As for the oil fried from the foie gras, Lin Xu did not waste it. Instead, he poured it into a pan, heated it and used it to fry bread slices.
This kind of bread will have the strong aroma of foie gras and is very enjoyable to eat.
While they were rushing to eat foie gras, in the TV station's recording room, Min Zhengnan officially made a pan-fried foie gras made with pineapple slices, foie gras slices and toast slices.
As a Western chef, there is no problem in frying foie gras.
"This is the famous pan-fried foie gras in Western food. It is very difficult to make. I don't recommend you try it at home because Western food is very professional and it is easy for a novice in the kitchen to overturn it..."
He put the prepared foie gras in front of the camera to show it, and then said nostalgically:
"When I was studying in Paris, my French cuisine master told me that there was also a method of grilling over fire. Unfortunately, my visa was about to expire and I didn't bother to go to school. If I learned it, it would definitely open up everyone's eyes and admire Western food.
Excellent cooking!"
The Michelin-starred chef, who was stuck in memories, was about to say something more when Liu Guitian waved his hand at him:
"Okay, okay, this is for Chinese people. If you always praise Western food, it will affect the review... Is it over? It's over."
On the other side, the filming scene of "The Flavor of the World".
Zeng Xiaoqi, who had eaten and drank enough, patted her head and said with some annoyance:
"The remaining foie gras should be photographed with another dish, such as the classic cold foie gras in French cuisine. It would be careless to just eat it."
Although the ingredients are provided by Lao Huang for free, the time spent eating just now and the ingredients are enough to shoot another video.
"The Flavor of the World" is updated three to four times a week now. Although I have accumulated some videos, it is not enough.
Because at the end of the year, everyone is very busy, and the head chefs may not have time to take photos.
Lin Xu said:
"Now that I've eaten it, let's not talk about it anymore. It's just a good time for everyone to have a face-to-face experience of Western food, so as not to think it is too high-end and mysterious. Most Western food is actually just home-cooked dishes with a sense of mystical ritual added, and the difficulty is really not high at all.
."
Just as she was talking, Xiao Wei opened the refrigerator compartment, took out an unopened foie gras and said to Lin Xu:
"This is the spare foie gras that Boss Huang brought. He said that if you don't use it, he will let you take it back to Dundun to improve his life... Foie gras is so greasy, does Dundun like to eat it?"
Lin Xu smiled and said:
“Although foie gras is fat, it contains unsaturated fatty acids, so it’s okay to eat less.”
Xiaosui asked curiously:
"Can you eat the dumplings fried too?"
"No, I'm going to cook it at a low temperature and slowly cook it. If Dundun likes it, I'll give it to her. If she doesn't like it, I'll make it our family's dinner."
Xiao Wei blinked:
"It's true that humans are inferior to cats. It's another day of envy for Dundun!"
Just when Lin Xugao was about to chat with everyone a few more words, Qiu Zhenhua suddenly came over and whispered:
"Master Lin, let me tell you something..."
Lin Xu smiled:
"Just in time, I have something to tell you."
The two came to the small office next to them. As soon as they entered the door, Qiu Zhenhua looked out through the blinds:
"I found that Qi Siming is very talented in craftsmanship. He is almost a younger version of me... Master Lin, I want to accept him as my apprentice. Can you help me ask? By the way, did you have something to tell me just now?
What's going on?"
Lin Xu: "..."
I have seen love go both ways. You are just becoming a master and a disciple. How come this has become so popular?
He smiled and said:
"This is actually what I want to say. Qi Siming thinks that you are so proficient in both red and white gums. He wants to learn from you, but he is afraid that you will refuse."
"What a shame! This kid really thinks too much, how could I refuse?"
Qiu Zhenhua glanced at Qi Siming who was busy preparing noodles in the kitchen.
Young people with high talents and good craftsmanship are really more and more enviable.
No wonder Chef Gao forced himself to accept Master Lin as his apprentice. When encountering such a talent, no one can control his desire to accept an apprentice...
Seeing his happy face, Lin Xu felt very happy.
Running in both directions means that we will have a feast soon, and maybe we can have some fun with our senior brother.
And I have become an uncle-level figure... For a twenty-two-year-old boy like me, the title uncle seems a bit old-fashioned.
He said:
"Then talk to my senior brother later and ask him to be the introducer and hold the apprenticeship banquet. In the future, you won't have to have a partner to do the show."
Qiu Zhenhua nodded heavily:
"Yes, yes, there will be a apprenticeship banquet, but as for the introduction, you should be the one to introduce me. I don't particularly trust your senior brother..."
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This chapter has 5,400 words. Please vote for me, brothers!
This chapter has been completed!