"No, no!"
"If it could be formed just by freezing, no one would be able to complete this dish after so many years."
"There are still problems and flaws!"
Among the crowd, a famous chef from Nagoya exclaimed. They, who have been immersed in cooking for a lifetime, can naturally see what kind of food Zhao Fuyu is planning to cook after he has reached this step.
Influenced by the Nakashu around them, these legendary dishes, as well as the recipes, are restored by Tozakura cooks.
But very few people, very few people, can really cook the recipe to almost have the same taste, and even most people can almost complete the steps, let alone restore the finished product, which is already amazing.
After all, Nakashu cuisine and Tozakura's own specialty cuisine are two different things.
There are many things that you can't do just by having a published recipe.
In fact, not every cook can complete many of the monumental recipes that have been published, and even many dragon chefs cannot produce more than 80% of the original taste.
This is also the reason why hundreds of people have different tastes, and those who are comfortable with them will treasure them.
However, it was extremely disrespectful to interrupt others while they were cooking, and Zhao Fuyu had no need to explain.
Even if everyone else present is curious about the secrets of Zhao Fuyu's cooking, there is no need for him to teach them all.
When needed, they can just go to igo's official website to check it themselves.
As for whether they can restore it, it depends on their own ability.
Don't look at it as just freezing and the final frying and baking process, but in fact, if you don't do it right, these two steps will directly cause the dish to collapse!
Controlling the temperature difference between ice and fire can give this dish the perfect finishing touch, and can also directly turn the ingredients in the iron ball into a pot of gruel.
If the balance is not well controlled, the temperature difference caused by the freezing temperature and the rising steam inside will break through, which can easily cause the outer layer of the crispy rice embryo to burst directly.
In order to deal with this, Zhao Fuyu understood why there was a round iron grinding tool.
At first, he thought it was a second step of baking for the last step of frying, but when his experiment failed, he finally realized one of the real keys.
That is the meaning of the existence of the spherical vessel. In fact, the most important thing is its shape and the way to protect the round pot.
Soon Zhao Fuyu began to show why he could restore this special crispy rice dish.
His boldness and amazing imagination completely conquered the chefs present.
Even Toyotomi Taki truly understands what it means to be a cook who creates incredible miracles.
...
Just when several reviewers gradually put down the braised food in their hands as Zhao Fuyu's cooking progressed towards completion, they suddenly realized the meaning of the braised food on Zhao Fuyu's appetizer.
The mixed flavors of various spices and the rich flavor of meat cannot cover up the taste of my main dish. You will still focus on the main dish after all.
No matter how wonderful my appetizer is, it is just a supporting role!
With such confidence, he dared to present an almost overwhelming braised food appetizer. Five different kinds of braised food were mixed together to form an overwhelming taste experience, which can be said to be a unique experience.
Ordinary main courses really can't compete with such an appetizer platter, which will make diners feel that the first appetizer is a surprise, but the subsequent main courses will not be memorable.
Because those mixed spices and rich meat flavor have overwhelmingly controlled the taste buds of the diner, making him feel that the subsequent dishes are somewhat tasteless.
But Zhao Fuyu will not be like this. He is extremely confident. Even if it is just an unfinished dish, even if it is just the aroma of the soup mixed with it, his main dish is the absolute protagonist, no one else!
Sure enough, even before the iron ball utensil was put into the pan, the aroma of the dish still locked the attention of the three prosecutors firmly on his main course.
It can even be said that I have forgotten the strong aroma of braised food chewing in my mouth.
This is the greatest charm of cooking!
...
With the development of cooking skills, it has been almost unlocked. What limits the cook is only the imagination, and the techniques and timing of placing various skills in the cooking.
And how to put the sauce inside the crispy rice crust without affecting the crispiness of the outer crust.
In fact, there are similar dishes that are often eaten as snacks, so the answer has already been given.
That’s... Shanghai Pot Sticker Buns!
It also contains soup. Although the surface is different, the principle is the same, so why doesn't the soup directly soak the hot noodles?
In addition to the toughness of the hot noodles itself, half-steaming and half-frying is the key.
The upper layer of the foreskin is cooked due to steam, so it has ductility. With ductility, even if the soup inside the foreskin rises at high temperature and releases water vapor, it will not break through the thin outer layer so easily. layer.
From here we can get a glimpse of the purpose of this special round kitchen utensil. Since it is not possible to put the whole thing in the oil pan and fry it, and it is not possible to fry it by constantly rotating it, then it is fixed and fried until a part is crispy. Turn around again because the steam has been brought out partially.
In addition, because the crispy rice body in the upper part has been moistened by more water vapor, it has become more rounded and expanded even after it has reached the top. Because of the presence of water vapor, as long as the high temperature can be maintained to fry quickly, there will be no cracks.
Use the method of pouring oil to form a crispy shell on the upper surface, then flip the sides and fry for a while, so that the crispy rice cakes can be completely and perfectly presented.
This little cooking technique is the ultimate secret hidden in Chef Liu’s cooking techniques!
Instead of putting the entire utensil into the frying pan and frying, or using the handrails on both sides of the utensil to continuously rotate while frying, the frying process is to wait until the layer in the frying pan is completely crispy before starting to pour it on. Oil.
Pour oil into the upper layer to form a crispy shell, add high oil temperature, turn one side and fry that side thoroughly into a crispy crust.
This is the so-called secret of the universe within the belly.
This is also the way to solve the biggest hurdle of this dish.
To be honest, it is actually worthless, but until someone cracks it, who would have thought that this method could solve the biggest pain point of this dish?
In fact, if someone thinks that the cooking is complete after it is finalized in this way, that is also a big mistake.
Because the crispy rice fried in this way will be unevenly crispy due to the temperature, and the outer layer of the crispy rice will be oily due to the oil temperature on the first fried side.
How can a dish reach a complete state if the integrity of its taste cannot be unified?
Besides, the two handles of the round vessel are not just for people to look at!
The last step is to bake!
Bake over an open flame!
Just like roasting a whole lamb, the crispy rice has a layer of fire flavor that only exists in barbecue, integrating the...flame flavor of this dish! !
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