Cao Cao's chef

Chapter 774 Two Kinds of French Rainbow Jelly

"Stir fry minced beef and shiitake mushrooms, add eggs, add a spoonful of light cream, and stir well..." Wang Yong prepared layers of minced meat/vegetables according to the recipe.

"Master, if you want to continue baking in the end, why don't you just grind and mix it first, and then bake it together?" A helper asked. After all, it doesn't matter whether it's pumpkin or zucchini, or even potatoes and cauliflower. After steaming, it is crushed for later use.

"Because it will mix flavors!" Wang Yong replied, "Of course, according to the orthodox method of French-style minced meat, it's okay to mix them together, but considering that it's French-style rainbow jelly, it's best to separate them layer by layer. , and different sauces, it can be divided into more than a dozen ways to eat."

The well-cooked and prepared meat/vegetable mince layer will not be so easy to transfer flavors after baking.This means that the taste of each layer can be relatively independent, and this dish requires this relatively independent feeling.

"But if you really want to make it all, you can't do it in four or five hours. It's a pity that the original work has to be done in two hours." Wang Yong complained, if the previous fried fish with persimmon seeds can still be said to be a god-like hand Done quickly, there is no room for tricks in this dish.Especially when he still uses high soup to enhance freshness, it is even more time-consuming.

"Speaking of which, French cuisine in my memory is a waste of time... A French cuisine experience can't be completed in three or four hours. So, are the French so leisurely?!" Wang Yong couldn't help complaining road.

It is estimated that only a very slow pace of life can create something like French consommé, which wastes materials and time.

After the broth is boiled, some minced meat/vegetables are added to each layer. Of course, some are not added. After all, it is necessary to confirm that the improved version is better, or the original version is better.

It’s actually around 10:30 at this time, but the baking hasn’t started yet... I remember it seems that it will be left for a while to cool after baking, but it shouldn’t matter if it’s hot...

"Why don't we experiment a little bit." Wang Yong thought for a while, after all, he had done a lot and had enough materials for experimentation.

Minced meat/vegetables is a technical job. The minced beef and mushrooms must be the bottom layer, and then the tomato layer. The tomato is chopped and mixed with eggs and light cream. Stir well, season with salt and pepper... When spreading, first thin Put a thin layer, then put the dried tomatoes on top, and continue filling.

Filling requires very gentle hands. It is simply a micro-manipulation. Pour the minced meat in one breath. You don’t need to think about it. This stuff wastes time.

As for the materials, it takes about ten minutes to complete all the materials. This is still Wang Yong's micro-manipulation technique, and others can't do it in less than ten minutes. This thing is really a waste of time.

Then put it in the oven to bake, but unfortunately there is no oven, so the kiln starts.Of course, adding gelatine (made from bone powder, etc.) to the broth... Considering that the ingredients are already cooked and seasoned, it is also a way to put them in the cold storage for ice, or this should be the closest' Frozen' concept dishes.

However, according to the official recipe of Medicine King Spirit, that is, the French jelly recipe provided by the chef who provided the recipe, it should actually be put in the oven and made... emmmmm...

"How is the seasoning sauce prepared?" Wang Yong turned around and asked.

"I have prepared vanilla sauce and lime sauce as required..." Dian Jie replied, this process is not difficult, the difficulty lies in how to control the ratio of various seasonings.For a chef, this kind of thing requires long-term cooking experience, but for Dianjie, it is too easy!

"Then there is the tasting session. Sometimes it's good to be a cook, and all the dishes are eaten first." Wang Yong looked at the help cooks, who worked for almost five hours, but the hard work always pays off.

"What the head of the family said is very true." Everyone also smiled back. No matter what the result was, they were all curious about what kind of dish it took them two and a half hours to cook.

"Five and a half hours to be precise..." Dianjie muttered, "For one dish, it's enough."

"It's like some people, just to pass the time, go for a Thai massage for more than two hours. That thing actually has no health care function, the problem is that it is very suitable for passing the time." Wang Yong shrugged.

What was in front of him at the moment were two French jellies, one was made according to the method of the UP owner, which was similar to traditional French jelly.The other one is that he improved it with broth and gelatin, something like vegetable/meat jelly.

"It cannot be denied that in terms of visual effects, it is more comfortable for me to improve it..." Wang Yong said with emotion, the crystal clear feeling of this thing is very comfortable to watch, and it is closer to the effect broadcast in the animation.

As for the other side, it is made according to the video of the UP master, or the traditional method of French jelly... The feeling of minced meat is very obvious, and it feels like layers of mushy things.If I had to say...mousse cake?Indeed, this layering feels like a mousse cake!
What he didn't know was that in the appendix of the manga, there was actually a method of making rainbow French jelly, and the method of making it was actually not much different from the one he improved now.

So the one in Medicine King should be improved, right?After all, The Spirit of the Medicine King is first a novel and then a manga. It is estimated that the cooking method has changed after the manga.

"I have to say, this looks very appetizing..." Looking at the French jelly he improved, Wang Yong was a little proud, "But try the traditional French jelly first, the cooking result... "

Maybe it’s because of the baking, especially with the addition of eggs. The fluffiness is very high. It feels like a mousse cake. If you want to go in, it’s soft and delicious. I thought the eggs and whipped cream would be very thick, but it’s not. No, the taste is very mild and comfortable to eat.

"Then there is an improved version..." Wang Yong looked at the other one. The French jelly made according to the traditional method actually tastes really good, but the taste is more or less mixed and slightly flawed.

The improved version can’t be said to be layered, unless it’s frozen layer by layer and then the next layer. Everything is done in the freezer... When I ate it, I found that it was not as soft as the traditional French Jelly, and at the same time it felt very good. Big room for improvement.

For example, carrots can actually be made sweet, tomatoes can keep their original flavor, zucchini can be salty, and pumpkin can be milky. It might be better to replace cauliflower with celery...

Considering the workmanship, it has to be done layer by layer in the refrigerator, and many of them don’t really need eggs and cream... But after all, especially including the cooking time of the broth, it is estimated that it can’t be completed in less than six hours.

"Let's try again when we have a chance..." Wang Yong sighed, "Take out both French jellies, it's time for supper!"

　When watching the animation, it is obvious that there is a section that removes tendons from beef, but according to the recipe given in the appendix of the manga, it seems that there is no meaning to use it... It can't be used to make soup, but there are several meanings to remove the tendons... Sure enough Did you keep a hand?

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(End of this chapter)