Chapter 56 This method is too outrageous!

Author: round head and round belly

Chapter 56 This method is too outrageous!

If you want a non-stick pan, high temperature is key.

In the mid-seventeenth century, a German doctor named Leidenfrost discovered that when a drop of water was dropped on a red-hot iron spoon, the water droplets levitated.

Later, scientists discovered through research that when water droplets contact a hot iron plate, a layer of water vapor will be formed at the bottom.

This layer of water vapor acts like a hovercraft, separating the water droplets from the iron spoon and allowing them to float.

Later, scientists named this effect the Leidenfrost effect.

However, although this effect was only named in the mid-17th century, people had already discovered its secrets and exploited it in ancient times.

As long as the object contains water, the Leidenfrost effect can be formed.

In ancient times, in many religious and folk rituals, people would perform performances of walking barefoot on charcoal fire.

People who don't understand the mystery will think it is a miracle.

But in fact, that’s because the performer’s feet have moisture on them, such as sweat, or they have been washed in advance.

When you step on hot charcoal fire, the high temperature will quickly evaporate the water, forming a layer of water vapor air cushion to isolate the high temperature.

Therefore, as long as the performer does not stay on the charcoal fire for a long time, he will generally not be injured.

Similar situations can often be seen in modern society.

Workers in steel mills can tap molten iron at temperatures of thousands of degrees with their hands without worrying about being burned.

Laboratory personnel can touch liquid nitrogen at minus 200 degrees with bare hands without getting frostbite.

This is all because of the Leidenfrost effect.

As for Chinese people, the first person to discover this phenomenon was the chef.

However, ancient chefs did not summarize it as a scientific theory, but regarded it as a non-stick cooking technique and passed it down.

This technique is called hot pot and cold oil.

On the short video platform, you can often see some bloggers selling pots. In order to demonstrate that their pots are non-stick, they beat raw eggs into the hot pot.

Not only did the egg not stick to the pan, but it was shaken by the blogger and floated around in the pan, as if the soles of his feet were greased.

This is actually because the water in the eggs is evaporated by the hot bottom of the pot, forming a layer of air cushion that isolates the eggs from the bottom of the pot, so of course it won't stick to the pot.

This is also a manifestation of the Leidenfrost effect.

To form the Leidenfrost effect, the temperature of the container must be heated above the Leidenfrost point.

As a rough measure, the Leidenfrost point of water is around 193°C.

That's why Li Yi heated the pot to more than 200 degrees in order to produce the Leidenfrost effect and make fried rice without sticking the pot.

But with such a high temperature, the wok is still very hot even with a rag.

And this depends on the chef’s professional skills.

Master Ma noticed that Li Yi's hand holding the wok did not completely hold the pot ears with his fingers.

When he pushes the pot, he uses his thumb, middle finger and ring finger.

When pulling the pot, he uses his thumb, index finger and little finger.

In other words, when he was taking the blame, he was constantly changing his gestures.

He only uses three fingers at a time to complete the action, so that he always has two fingers to cool down and avoid being burned by the high temperature of the pot.

This move made all the chefs on the scene dumbfounded and speechless.

This kid actually uses only three fingers to hold the spoon?

Are you still doing it so lightly?

How strong are his fingers?

Li Yi didn't know how strong his finger strength was, but he tried it and he could hang himself up with one finger.

This is a hard skill he practiced in the dream space.

"Master, this is too awesome!"

The chef who had just gone to help Li Yi get something came closer to Master Ma and exclaimed in a low voice: "I will never be able to practice this skill in my lifetime."

Master Ma didn't say anything. He was too embarrassed to speak because he couldn't practice it himself!

Now he finally understood why Li Yi dared to say that he could fry rice without a drop of oil. He relied on his perfect frying skills!

Looking at the rice waves flying in Li Yi's pot, he couldn't help but sigh: "I've learned a lot. I didn't expect that I could practice the most basic frying skills so well. That's awesome!"

Stir-frying is one of the most basic skills for a chef to get started.

The same goes for sword skills.

Some chefs have poor knife skills and cannot cut potatoes evenly.

But some chefs can cut ingredients so finely that you can thread a needle through them.

This is the difference in skill.

Although Master Ma has been a chef for decades, he has to admit that this young man who can fry rice without a drop of oil is probably much more skilled than him!

But he also had a question. Even if the pan is non-stick, if the rice is fried in such a high-temperature iron pan for a long time, the rice grains will become hard, affecting the taste, and the fried rice will not taste good?

Moreover, we said that we should use water to fry rice, but where is the water?

Just when he was confused, he saw Li Yi flicking a frying spoon, and the faucet next to the stove was turned on.

Then, while flipping the pot, Li Yi used a frying spoon to catch half a spoonful of water. Then when the rice waves were flipped up in the air, he shook it gently and sprinkled the water in the frying spoon into the pot.

He spread the water from the frying spoon into a thin film of water, which fell evenly on the bottom of the pot.

laugh!

The blazing high temperature at the bottom of the pot quickly evaporates the water film into a sheet of steam, as if a mushroom cloud has risen in the pot.

The falling rice just hit this ball of steaming water vapor and got mixed together.

boom!

The flame under the pot ignited the remaining water vapor, and a ball of flame erupted.

The fierce flames burned away the excess water vapor, and the rice fell back into the pot. The rice grains had become smooth and shiny.

Seeing this scene, all the chefs present almost said in unison: "Fuck!"

Master Ma almost popped his eyes out.

This works too?!

He finally understood why Li Yi had been so popular.

Only by keeping the fire high and stir-frying, the high temperature at the bottom of the pot can quickly evaporate the sprinkled water in a short period of time.

Moreover, the strong fire can also burn away the remaining water vapor, so that the rice grains will not become too wet, and will only replenish the appropriate moisture and maintain a soft texture.

However, this method is too outrageous!

Apart from anything else, Li Yi's trick of spreading half a spoonful of water into a uniform water film cannot be practiced casually!

too strong!

So damn strong!

For the first time, Master Ma felt the urge to worship his colleague.

He was completely convinced.

This young man is simply the top master in the fried rice world!

"Oh, I'll go!"

Wu Lei got too close and was startled by the fire rising from the pot.

Li Yi looked back at him and reminded: "Don't get too close, it will be bad if your eyebrows are burned off."

"Brother Yi, why is there a fire in this pot?"

He watched Li Yi pour another spoonful of water into the pot, steam and flames rising one after another, and couldn't help but ask in surprise.

Li Yi explained casually: "Steam is flammable. Oil vapor and water vapor can be ignited. Haven't you learned?"

"Oh! I remembered it!"

Wu Lei suddenly realized: "I learned it when I was in school, but this is the first time I've seen it in life. It's so awesome!"

"Knowledge is a summary of life, and it must be learned and applied."

Li Yi said, pouring the chopped green onions into the pot.

Roasting the chopped green onions at high temperatures quickly extracts the allicin in the chopped green onions.
To be continued...