Entering the kitchen, Dougson was adjusting the oven. When he saw Jing Chenghong coming, he smiled at him.
Dougson has been ranked among the top ten celebrity chefs in the United States for many years, and has often appeared in food magazines and recorded food programs.
People who like food programs often see that Dodgson is an extremely demanding and difficult person to get along with.
There was also a time when I reviewed the chef of a three-star Michelin restaurant on a program, and the chef was so angry that he almost had sex on the program.
Looking at the videos of food shows that Dougson participated in, it is difficult to put a smile on this guy's face...
Jing Chenghong smiled at each other and said hello.
"I want to make some snacks from my hometown, Dengying beef. I know how to make it, but I can't do it well when it comes to slicing the meat." Chen Mo said as he took out a piece of lean hind leg meat from the freezer...
Jing Chenghong looked at it: "I have only eaten Dengying beef, and have never actually operated it. There should be no problem with the sliced meat..." Jing Chenghong said while inspecting the beef, and then selected the props...
Chen Mo has a set of Damascus kitchen tools, a set of five pieces, including a multipurpose knife, a chef's knife, a large kitchen knife, a Japanese knife and a fruit knife.
Jing Chenghong took a large kitchen knife and a chef's knife, touched the blades with his hands, and sharpened them on a home sharpening stick...
Dodgson and McKenzie each had a tomahawk steak. When the oven temperature was about the same, they put the steak in.
One steak had butter added, and the other steak had nothing added. After doing this, the two looked at Chen Mo and Jing Chenghong together.
They all know that Jing Chenghong is a top chef from China. He is not very famous in the world, but in China, he is definitely the top chef and has participated in state banquet cooking.
They also know that Jing Chenghong participated in the World Chef Competition, although he did not get a good ranking... Chef competitions, let alone Western chef competitions, it is difficult for Eastern chefs to get good rankings. In that chef competition, Jing Chenghong cooked
It's still authentic Chinese food.
Jing Chenghong first used a chef's knife to remove the fascia of the beef shank, and then trimmed the edges, turning the beef into a rectangular piece of clean lean meat. The movements were smooth and without any delay, and it looked somewhat beautiful.
An expert will know if it is there as soon as he takes action.
The person who removed the fascia was very skilled, and you can tell by looking at the skill.
"Mr. Chen, do you have any tools to spread it out to dry? For example, a dustpan, a sieve steamer, etc."
"I don't have the basket, but I have the sieve and steamer. I'll get it for you..."
Jing Chenghong picked up the big kitchen knife together and started to slice the meat into a very thin and large slice...
Jing Chenghong picked up the sliced meat and looked at it at the window. It seemed that it could project light. Jing Chenghong shook his head and was dissatisfied with this.
"Slicing thin meat is really not my strong point. I have seen a master chef who sliced beef thinner than paper and shredded it like hair." Jing Chenghong spoke authentic American English, Dougson and
Mackenzie was stunned.
This piece of meat is already very thin, it feels as thin as paper.
Chen Mo took the piece of meat, looked at it, and put it aside.
Jing Chenghong sliced the meat again, and this time, the slices became thinner and thinner, while maintaining the integrity of the beef... The sliced meat was stacked again, becoming another piece of beef.
Especially at the end, the sliced fresh beef is really thinner than paper and still intact.
This is fresh beef, fresh, never frozen beef.
Dougson couldn't help but pick up a piece of meat and spread it out carefully. Through the meat piece, he could see the hazy shadow of the trees outside the window...
This thickness must be less than 0.5 millimeters, or even only 0.23 millimeters... Jing Chenghong's knife skills are so terrifying... Is this Chinese food?
He still uses a large Chinese kitchen knife.
"Master Jing, this... is amazing." Dougson put down the beef slices and clasped his hands in fists.
Master Jing put down his kitchen knife and returned the favor with a smile: "Thin slices of meat are not my strong point. Compared with the real masters, I am far behind."
"If you don't know anything about Chinese culture, I think you are too proud, which is not good."
Jing Chenghong had long put away his pride in China, clasped his hands and returned the salute.
Dodgson hurriedly returned to his barbecue, took it out and smelled the aroma. It... already had the aroma of bone oil. Then he ground black pepper, sprinkled with sea salt, flipped it and put it in the oven...
Dougson is not making gourmet food, just try this tomahawk steak.
With good ingredients, even a cooking idiot can make delicious food. There are many of these ingredients, such as common alpine mushrooms, matsutake mushrooms, truffles, etc. There are deep-sea bluefin tuna, splendid lobster, etc. There are also common ones
of free-range chickens…
The taste of beef itself is very good, and it is much simpler to process than pork and mutton.
Beef is inherently delicious. Different breeds of cattle, different raising methods, taste, texture, etc. are also very different.
Dodgson went to the freezer and took out a tomahawk steak.
Tomahawk steak, beef eye with ribs...
Dougson took a knife, took out the fascia around the steak, and trimmed it into a perfect tomahawk shape. The whole piece of meat showed clear frost, the meat was tender, and the fat and meat were evenly distributed, forming marble-like markings. Then
I took out the veal steak again, the bone-in one. After playing with it for a while, my eyes lit up, and I grilled two more bone-in veal steaks...
Jing Chenghong also stir-fried sea salt and marinated the beef slices: "The traditional craft of Dengying beef is too troublesome. Just as a snack, I suggest you grill it directly. It is simple, convenient and fast."
"Well, I have to trouble Master Jing, my cooking skills are not up to par..." Chen Mo said. The husky who was kicked out of the house in the morning ran in, raised his leg and kicked Chen Mo.
Ala also ran back and squatted obediently behind the kitchen.
Dougson smiled and took out the tomahawk steak, freshly ground black pepper and sprinkled with some sea salt.
This is almost medium-rare steak. The aroma of beef bone oil is stronger, mixed with the aroma of beef. Although there is less gravy, the taste is not old at all...
After all, it is a mixture of top-quality frosting, butter aroma, beef aroma, and beef bone oil aroma. The meat is oily but not greasy, and the aroma explodes in your mouth.
"Woof, woof woof..." Erha raised his head and looked at Dougson, who was eating meat, with a look of displeasure on his face.
Dougson smiled and looked at Chen Mo...
Chen Mo shrugged casually.
Dougson cut two pieces of meat and handed them over.
Erha took a big bite and swallowed it directly without taking a bite.
Ala chewed two mouthfuls carefully...
The two dogs looked at Dodgson again.
Dodgson took two more bites. Although the steak was delicious, Dodgson was full at noon and couldn't eat too much at this time: "I can't eat too much of this steak, otherwise..."
"Feed them."
Chen Mo went over and brought the dog bowl and cat bowl over...
Not only Dougson's steak, but also Mackenzie's steak with butter, I only had a few bites of it, both of which were cheap for the family's dogs and cats.
The last grilled veal steak didn't have the bone flavor when it was three times cooked. It only had the bone flavor when it was five years old. It wasn't until it was seven years old that the bone flavor became more intense.