Thousands of years after the slaughtering and rearing industry had been automated, most of the residents in the underground city had never seen a live sheep slaughtered.
In the past four seasons of the Chef King Competition, there had never been a live slaughtering of a large animal. In the past, the producers would prepare the meat for the chefs according to their needs.
But today, Hades brought a black sheep onto the stage. It seemed like he was going to slaughter it in front of the camera.
One could only imagine how bloody the scene would be.
However, in a high-end show like the Chef King Competition, watching a sheep slaughter seemed to have a special magic effect. It made the audience look forward to it even more.
In addition to Hades's current fame and popularity, nearly half of the bullet screen comments were related to him.
"Director, do we have to cut the scene to the live broadcast? Won't it be too bloody? "the cameraman asked Johnson worriedly.
"The contestant's camera will film as usual. The producers will change the camera accordingly," Johnson replied. He was not very confident. Hades had joined the production team at the last minute and had only arrived before the start of the show. There was no time for communication or rehearsal.
The contestants started to prepare the ingredients and got busy.
The judges also looked at Meg. With their status, they were not surprised by the so-called precious ingredients on the stage.
"The last time I saw a live sheep slaughter was more than 200 years ago in the Wild Wolf Tribe in the north of the Haili Grassland. That tribe still has the tradition of slaughtering sheep to celebrate festivals. The way the elders slaughtered sheep was amazing," Old Hunter said.
"What? Do you think a sheep slaughtered with your own hands will have more soul? "David, a young food critic, asked with a smile.
"It's a kind of ritual. Of course, in the words of you young people, it's not wrong to say that it has a soul." Old Hunter nodded with a smile.
"I think he's just slaughtering the sheep for a gimmick," Julian, the head chef of Tucker Hotel, said with a hint of sarcasm.
"It's the first round. I think he's here to show off his skills," a judge retorted.
"Whether it's a gimmick or a real skill, the answer will be revealed soon." Nancy curled her lips and looked at Meg. Somehow, she had an inexplicable confidence in him.
The judges' conversation was cut into the live broadcast.
The argument between the judges was another highlight of the show.
Slaughtering sheep was bound to be bloody. This was the same for slaughtering any medium to large mammal. For example, during the New Year, a group of burly men put a fat pig on a butcher's stool to be slaughtered.
Although the Black Fierce Goat was not a precious ingredient, it weighed over a hundred pounds, had a strong physique, and had the wildness of a level-1 magic beast. It was not something that an ordinary chef could deal with easily.
Meg didn't want to leave the audience with the impression of a bloody butcher in his debut show, so he had to be elegant.
Like carrying a little chick, he placed the black sheep on the slaughterhouse. The first step was to let out the blood. He pierced the sheep's throat with a knife and inserted a water pipe into the wound to prevent blood from splattering everywhere.
Next was the removal of the sheepskin.
Meg's knife made a few cuts on the sheep's body and tore it a few times. It was as if he was taking off the black sheep's clothes. The sheep's skin and hair were peeled off. The smooth surface of the mutton had no scars at all. There was no wool left either.
"This technique looks really good at relieving stress!"
"Yang: What happened? Where's my fur coat? "
"My family runs a farm. To be honest, the machine is not as clean as him."
The bullet screen was obviously shocked by Meg's technique. It attracted a lot of praise.
After removing the sheep's skin, Meg cut open the sheep's stomach and took out all the internal organs one by one. He washed the inside of the sheep with clean water and began to take apart the lamb chops.
The kitchen knife pierced through the lamb chops like a fish in water. It accurately avoided the hard bones, cut open the fascia, cut open the flesh, and took out two large lamb chops from the sheep's body.
There were twelve lamb chops on each side of the 50 kilograms big sheep. There were two large chops.
Meg looked at the superb texture of the lamb chops in his hand and nodded in satisfaction. The program team had provided good ingredients.
After taking out the lamb chops, Meg did not stop. Instead, he dissected the whole sheep.
The broad kitchen knife shuttled through the meat. It followed the structure of the sheep's body and cut open the large spaces between the tendons and bones. It followed the space between the joints and actually did not cut the bones at all.
The whole process was as smooth as flowing water. It was like an artistic performance.
In just a few minutes, the whole black sheep was completely dissected into a pile of ingredients.
Lamb chops that were suitable for roasting, hind legs and upper brain meat that could be used for skewers, and stewed …
According to the different cooking methods, Meg had cut up the lamb chops neatly.
"This technique is amazing!" Hunter looked at Meg in amazement.
"Without slaughtering tens of thousands of sheep, you can't be so skilled, right?" David was also amazed. He did not forget to tease, "Did you find this contestant from a slaughterhouse?"
Julian looked a little embarrassed. He looked away and pretended not to see it.
The chefs were good at cooking, and the gourmet was good at typing on the keyboard. However, this method of dissecting sheep was beyond their expertise, so they were indeed amazed.
"He's really good at hiding his skills." Nancy's smile deepened.
The director cut to the camera and broadcast the whole process of Meg dissecting the sheep.
The audience was also stunned by Mag's sheep-dismemberment technique.
"Eyes: I got it! Hands: You're dreaming. "
"This is the first time I've realized that butchering can also be aesthetically pleasing!"
"This is really a treasure chef. I'm a fan now!"
Mag only took two mutton chops, and returned to his stove. He signaled the staff to take away the rest of the mutton.
Slaughtering sheep seemed to be a very complicated process, but Meg only took fifteen minutes. The contestant next to him was still competing with the yellow arowana fish. Even if it was out of the water, an eighth-grade magical beast was still a tyrant to a chef.
He made a few simple cuts on the lamb and began to marinate it.
The charcoal grill was placed on the stove. The charcoal fire was already burning. When the lamb chops were ready, the charcoal fire was just right.
While waiting for the lamb to be marinated and the charcoal fire to burn, Meg stood at his seat and calmly admired the performance of his contestant.
The contestant next to him was tall. He had thick eyebrows, big eyes, fair skin, a high nose, and a muscular body. At first glance, he looked like a man. His name was written on his nameplate: Iman.
Mag had seen his profile before. Iman came from Tucker's Hotel, and was the favorite student of the judge named Julian on the stage.
He was able to get to this stage not because of his connections. His cooking skills could be ranked in the top three among the contestants.
The ingredient he chose was the yellow arowana fish. The fish's body was golden, and its scales were delicate and smooth. The fish's meat was actually somewhat similar to the dragon's head. The name was appropriate.
The fish had been dissected. The organs were crystal clear. There was no fishy smell in the air. Instead, there was a faint fragrance, which surprised Meg.
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