Living in the Hong Kong Film World

Chapter 451 The Ultimate Umami

The chef's loss of taste will not have a devastating impact on cooking skills, because the experience accumulated over the years has allowed them to develop muscle memory. The thickness of the taste may not be accurate, but the judgment of the heat is still nothing. questionable.

The impact of loss of taste is to make the chef lose confidence. When a chef can't even judge the taste of the food in his own pot, he has lost the courage to cook.

Liao Jie was like this, but his courage and confidence had been regained with Feinan's "fresh".

He is like a newborn!
"I'll try it!"

Ou Zhaofeng couldn't wait any longer, so he quickly took out the spoon, greeted everyone, took a spoonful from the belly of the fish, and put it into his mouth.

"Hmm! That's the taste!"

Ou Zhaofeng was a little excited: "When I was learning how to cook with my master, I tasted the soup-filled yellow croaker he cooked. This is it! It has reached the ultimate sweetness!"

Long Kunbao closed his eyes and savored carefully, allowing the soup and fish to fully touch every taste bud on his tongue, he couldn't bear to swallow, and wanted to possess as much of this delicious sweetness as possible for a while.

"what!"

Zhao Gangsheng was scalded by the soup, but he couldn't bear to spit it out, so he was so hot that he screamed and exhaled, while admiring: "Master Liao, it's really delicious!"

Jia Hui also nodded sharply: "What a pity! This competition is no better than filling soup with yellow croakers, otherwise Master Liao will come out, and this dish will be enough to win against Huang Rong!"

Long Kunbao swallowed the soup, opened his eyes, and his eyes were complicated: "It's been five years, and I finally tasted the yellow croaker in soup made by Master Liao, and my long-cherished wish is over."

"Anan! What do you think?"

Ou Zhaofeng asked Feinan.

Feinan looked away from the number of tasks completed, and said with a smile, "I have tasted the sea."

This dish can be said to gather the essence of almost all seafood, reaching the ultimate of umami.

Aside from the taste, the various ingredients used in this dish alone cost tens of thousands, or hundreds of dollars in one bite, which is no different from eating money.

But no one will think that the money is not worth the money, and spending a little money to taste such extreme delicacy is already a big profit.

"What is cooking?"

Feinan talked about his understanding: "In my opinion, cooking is to use the right method to make the right material into the right food, and to eat it for the right people at the right time."

"Then what is a good chef? Ditto, a good chef is the one who can do that."

"The ingredients are good, the skill is in place, this is a good dish."

"From the appearance, the fish embryos fried by Master Liao are full and the skin is not broken at all. This is even more rare when the bone spurs of the whole fish have been removed and there is no skeleton support."

"The complete fish skin not only locks the gravy in the yellow croaker's body, but also locks the umami flavor of the eight treasures in the belly of the fish, without any waste."

"The shape of this bird's nest cover is particularly beautiful, and the colloid produced is translucent, like fine nectar, crystal clear, echoing the inside and outside of the soup in the belly of the fish, and can wrap the fish in the center of the soup and colloid, maximizing the It retains the fish flavor."

"Opening the stomach is a very impactful part of this dish. The tangy and fresh aroma will whet the appetite and make it more interesting."

"After the entrance, it is the moment when the charm of this dish fully blooms."

"This dish does not need to be chewed, but the taste is quite rich. From the creaminess of the soup to the flexibility of the fish skin, to the softness of the fish meat, it is like a beautiful woman undressing in front of you, seductive."

"The collision of flavors is the greatest beauty of this dish. The eight treasures' respective tastes and special fresh aromas are subtly combined and released in the belly of the fish, but they are distinct. It is like a big net woven with different materials. When the tongue is covered, every taste bud can touch the complex and delicious fragrances that are fused in countless, stimulating the secretion of dopamine in the brain, which is so wonderful..."

Feinan smiled and said, "So, in fact, Master Ou has a lot of credit for this dish."

"Of course."

Liao Jie nodded in agreement. There are three major difficulties in this dish. One is to remove the bone from the whole fish, the other is to cook it in soup, and the third is to fry it in soup.

Liao Jie did the deboning of the whole fish, frying and roasting in the soup, but the preliminary preparation of most of the ingredients needed for cooking the soup was done by Master Ou, and Liao Jie picked up a ready-made one.

But this does not mean that his cooking skills are not high enough. On the contrary, he can use Master Ou's soup to adjust the taste and make the soup he needs. This level of fine control of the taste is enough to show his Level up.

Sure enough, Ou Zhaofeng hurriedly waved his hands and humbled himself when he heard the words: "Master Liao is too polite, I just made a start, it was nothing more than helping to soak the seafood in advance, it's not worth mentioning!"

"Master Liao did it at his fingertips. With a little adjustment in my pot of abalone juice, it became the base flavor of Bazhen, and the ratio of various ingredients added later, and the timing of the pot were almost perfect. As for the understanding of ingredients, I, Ou Zhaofeng, are willing to bow down."

"Master Ou is too generous."

Liao Jie shook his head with a smile: "I'm just playing tricks, and I can stew that pot of abalone sauce with excellent taste. If you let Master Ou cook this dish, there must be no problem."

"Stop bragging about business."

Feinan smiled, and then said seriously: "After talking about the advantages, it's time to talk about the disadvantages. This dish is not perfect."

Liao Jie froze for a moment, then became serious.

What Fei Nancai said is enough to show that he is a professional diner, and it is every chef's dream to be commented by such a professional diner.

Appreciation from ordinary diners does not allow chefs to improve, but comments from professional diners, especially those who point out the shortcomings of dishes, can improve chefs and make more perfect food.

Feinan held up three fingers: "Let's talk about the problem first. First, the yellow croaker is not ripe enough. Second, the proportion of toad oil in the soup is half too high. Third, the bird's nest is not tasty enough, which dilutes the taste of the soup."

Hearing this, Liao Jie took a spoon to scoop up the soup, yellow croaker, and bird's nest, and put them into his mouth. Then he mixed the three together and put them into his mouth. After tasting them carefully, his complexion changed, and he looked at Feinan in surprise.

He can taste such a subtle difference?Is he the legendary absolute taste?

Ou Zhaofeng and Long Kunbao had seen Feinan's emperor's tongue a long time ago, so they were naturally not very surprised. After they stepped forward to taste it again, they exclaimed, "Anan knows how to eat it!"

Liao Jie's expression became serious, and he asked curiously: "The yellow croaker is not ripe enough. I used a tricky method on this point. Although the ripening speed has been accelerated, the taste is indeed not as perfect as the naturally ripened yellow croaker."

"I agree that the bird's nest tastes bland. I didn't season with sea salt when collecting the juice, because I thought the soup was thick enough, but obviously I was wrong."

"I would like to ask, why do you judge that the toad in my soup is half too much? What is the basis?"

Liao Jie asked very sincerely, and he really wanted to know the reason.

Feinan smiled and began to explain.

(End of this chapter)