Chapter 208 Pasta with foie gras?

Author: Heart of Light and Darkness

Chapter 208 Pasta with foie gras?

"The foie gras selected by Mr. Huai is indeed very good, so you want to compete with me in making Western food?"

Mr. Huai always praises Chinese cuisine, but in the end he still wants to compete with Western food?

Zhou Zhou frowned slightly, not that he was very resistant to Western food. Although Western food was really not on the table in front of Chinese cuisine, after all, it was something Westerners had been eating for many years. Food was the most important thing for the people, and Western food

The people are also the people, and we Chinese people must also respect others.

The key is that he has no Western food recipes, and he has never cooked any Western food. He can only rely on the basic cooking skills of a special first-level chef. It is unclear whether a few buff boys can be effective when facing Western food.

Nice thing to say.

Zhou Zhou himself is not afraid of losing. Failure is the mother of success. What he is afraid of is disappointing Mr. Zhang and others, and what he is afraid of is losing x164's face.

"Haha, as far as I know, Chef Zhou has never cooked Western food. It would be unfair to compare you to Western food. What's more, we are both Chinese, so how can we only stipulate Western food?

I mean, as long as the foie gras can be used in the dishes of choice, you and I can choose Chinese food or Western food, it’s whatever you want.”

Huai Anren said with a smile: "Mr. Zhang, Mr. Wu, and the seven female chefs from Huizhou are all experts in eating. I believe that no matter how we choose, they will be qualified for the job of judging. Everyone agrees.

?”

A bit interesting

Mr. Zhang Zhouxuan and others all nodded slightly. Huai'anren indeed had two brushes. Is this expanding the content of the competition to include Chinese and Western dishes? And from what he meant, it seemed that he was not prepared to use such precious Strass.

Fort foie gras as the main dish, is it just prepared to be 'used'?

Chefs should respect every ingredient, but should not value or rely too much on any one ingredient; compared to those Western chefs who can't help but worship the top-quality foie gras, Huai Anren's level is much higher.

After hearing what Huai Anren said, Zhou Zhou felt relieved and pointed at it casually: "I'll just choose this one."

Both pieces of foie gras were top-notch Strasbourg foie gras, even the size was almost the same. The piece Zhou Zhou chose was slightly smaller, about eighty taels, while the one left for Huai Anren was close to ninety taels.

It is the real 'King' of foie gras.

After all, the ingredients were provided by Huai'anren, and Zhouzhou was the chef of X164, so he was the 'master', so he had to show some humility.

"Leave the big one for me?"

Huai Anren frowned, he was actually being given courtesy?

"Well, in that case, I will choose a pasta dish, and this top quality foie gras will be the topping for the pasta!"

Is this person going crazy?

Everyone present, including Zhou Zhou, was dumbfounded. This top-notch Strasbourg foie gras is used as a side dish for Italian pasta? This is like putting Chanel on a fifty-year-old

What's the difference between a two-hundred-pound greasy man with a moustache on his face?

Italian macaroni sounds very interesting, but it is actually braised noodles.

In China, there are all kinds of new things, such as spring vegetables, autumn gourds, potatoes and eggplants, animals in the mountains, geese in the clouds, cattle, sheep and delicacies from the sea.

For a bowl of noodles, pour the marinade on top, squat down at the door of your home, catch someone and chat about it, this is called a comfortable, happy and down-to-earth person.

Especially in the past two years, Master Guo in the cross talk industry has promoted old delicacies such as braised noodles and fried noodles with soybean paste. He often talks about these two favorite delicacies on the show, and Master Guo, who is a chef,

He also has some experience in making braised noodles and often teaches how to make them on programs.

To put it bluntly, this macaroni was brought back to Italy by the Italian Marco Polo after eating braised noodles in China.

Italy was poor at that time and couldn't afford the firewood for cooking noodles, so they tried their best to create hollow noodles that were easier to cook, so pasta was also called macaroni. Unexpectedly, the noodles became more flavorful after a certain amount of cooking.

After improvement, it became the signature rice of Italians.

Parisians and Italians are both good children and foodies who love peace and admire art. Counting them up are their children and their parents-in-law. In addition, in recent years, Parisian cuisine has become more and more popular among foodies in the world with the help of red wine. It is becoming more and more inclusive.

It contains dishes from all over Europe, so this Italian pasta has become one of the Parisian dishes. Not to mention, adding top-quality foie gras to it is really a saying.

The old man and the others were very curious. This time they were able to enter the kitchen to watch after being judged. A group of judges, together with Su Rou and Cao Desheng, the two big bosses, entered the kitchen and stared at the one who started cooking first.

Huai Anren.

His macaroni is also made differently. Italian macaroni was born out of Chinese braised noodles, and of course, like braised noodles, it can be mixed and matched freely. The sauces used can be meat, fish, and various seafood. The side dishes are more

It's diverse. Tomatoes and onions are all necessary, and you can add bean sprouts as you wish.

Worthy of being the ‘Heavenly Soup’ ranked fifteenth in the Qinxing Weapon Book, Huai Anren is truly unique. No one expected that he actually used expensive Strasbourg foie gras to prepare the sauce!

This was top-grade foie gras worth close to nine taels, and he actually took it and chopped it into sauce without changing his expression.

At this moment, even Mr. Zhang Zhouxuan wanted to curse, "Aren't you a waste of things? It's better to cook foie gras soup directly than to use it like this."

Foie gras and black truffles are Gallic Chicken's favorites, while using the most expensive ingredients to make the most ordinary dishes is Huai'anren's favorite.

Don’t think that this kind of stacking of top-quality ingredients can be mastered by anyone. Foie gras is a good thing, but except for top chefs like Huai Anren, who would dare to chop it into sauce and serve it with macaroni?

Pile some foie gras on the hot macaroni? It looks like a pile of rice fields anyway?

The judges present are not old Russians. As long as they have vodka in their hands, they can eat any trash. They are a group of top foodies who pay attention to color, aroma and taste. If Huai'anren doesn't handle it well, he will be smashed in public.

Your own sign.

After seeing Huai Anren's knife skills when chopping the sauce, Zhou Zhou secretly nodded.

Chef Huai was finally willing to take out the treasured knives in his knife box. He used a lightweight kitchen knife with a three-finger blade and a two-finger-wide blade.

Slicing, slicing, stabbing and slicing the foie gras with such masterful skill that it's dazzling. Zhou Zhou didn't even need to walk over to take a closer look. Hearing the sound of the knife, he knew that his technique for handling foie gras was very clever. His basic cooking skills were at least as good as those of the national cuisine at its peak.

The level of a master.

When frying foie gras to make sauce, Huai'anren uses olive oil. This oil is famous for being tasteless when cooking. In turn, it means that it will not affect the taste of the food. In addition, some oil is added.

With the black pepper sent by the Hilton Hotel and the sauce he made temporarily, the aroma coming out of the pot was indeed very pure, making all the judges nod slightly. Maybe using top-quality foie gras to make sauce is not a waste of resources?

After the sauce is done, it’s time to cook. Usually, the chef will start when the water seems to be boiling, so that the noodles will not be too hard, and the noodles will not be washed up by the boiling water and become too sticky and difficult to eat.

However, Huai'anren waited for the water to boil completely before shaking out a ball of macaroni and throwing it into the pot like a net. Before the boiling water could stir up the noodle soup, he quickly picked up a pair of long chopsticks and reached into the pot clockwise.

Stir it up.

“Water breaking method?

This Huai Anren knows a lot."

Zhou Zhou was slightly stunned. He watched Huai Anren's hand holding the chopsticks rise and fall, and his wrist trembled. Whether it was strength, speed, or frequency, he mastered it very skillfully. In this way, he used the chopsticks to break the water, and when the noodles were cooked, the soup behind was still clear.

, the noodles also have the best texture.

Cooking noodles is not about making pimple soup, nor is it about scooping out noodle leaves. The more chaotic the better, there used to be gourmets who would even go to great lengths to get a bowl of morning soup noodles, which was the first bowl of noodles cooked after the pot was boiled.

This is why we get up when the rooster crows and rush in the rain.

Noodles are noodles, soup is soup, pure and white, this is good noodles.

This principle must be adhered to especially for pasta that emphasizes noodles rather than soup. It seems that Huai'anren is indeed a master of this art. His mastery of pasta is already perfect and he is a very strong opponent.

“Good noodles, full marks must be given!”

The carefully matched foie gras sauce is mixed with the noodles that are cooked just right. It really has a unique taste. The delicate and mellow foie gras flavor slips into your heart as soon as you take your mouth. Even a picky gourmet like Wu Jiuyu eats it with gusto.

Hesitantly gave full marks.

Gu Xiangyu didn't even comment, but directly gave full marks on behalf of the six sisters; for these women who know how to eat, what could be more satisfying than the top-grade foie gras macaroni that is both delicious and classy?

?

Su Rou and Chen Yuqi were not qualified to be judges, but they gave Huai Anren a perfect score in their hearts; there was nothing they could do about it, this delicacy was so popular with girls.

Only Mr. Zhang frowned slightly and gave nine points and nine points.

The old man has no conscience. He has lived in the northwest for many years. When it comes to eating noodles, he is a first-class connoisseur.

In fact, he still focused more on foie gras, which seemed to overshadow the guest, so he hesitated for a moment and finally gave a score that he thought was more reasonable.

It's Zhouzhou's turn.

Everyone's eyes instantly turned to the youngest palace-level chef in China. Everyone was a little worried about him. After all, foie gras is still a Western-style ingredient. Although Huai Anren used it with pasta, it was a bit exaggerated.

The style can still be unified, but if Zhouzhou uses a Chinese delicacy to match this top-notch Strasbourg foie gras, it will have some inherent shortcomings.

And the more talented and knowledgeable a chef is, the less likely he is to avoid his opponent. Since Huai'anren made noodles, Zhouzhou would be inferior if he chose other types of food. Even if he won in the end, it would not be perfect, so he must also

Will choose to make noodles;

But Chinese noodles emphasize that the soup comes first. If you have a pot of fairy soup, even the noodles will be delicious. If there is no good soup, it will be useless no matter how good the noodles are. How can this be broken? Is it necessary to use

Foie gras soup? I’ve never heard of that.
Chapter completed!