"As expected," Wang Huai muttered as he stared at the roasted cow.
"Old Wang, you know about this?" Wang Jike couldn't help but ask.
"Of course. That's why I failed," Wang Huai nodded.
This time, without waiting for the others to ask, Wang Huai didn't keep them in suspense and directly said, "If Chef Ding didn't roast the cow, then Head Chef Yuan should have cut open the tripe to show everyone how to do it. However, Head Chef Yuan clearly put in more effort to roast the whole cow."
"The reason why Chef Ding Cow is a legend is because it's recorded that every cut must be made according to the gaps in the veins of the beef.
"Not to mention the difficulty, just finding the gaps in the veins of the beef without being able to see is already an extremely difficult task. Not to mention that every cut must be done according to that pattern.
"That's why I failed many times," Wang Huai sighed. Wang Huai sighed. "I even thought about whether I should bring a microscope and cut it bit by bit."
A chef wearing a microscope was just a joke.
"Old Wang, do you think it's because the shape of Head Chef Yuan's knife is special? After all, the blade is much thinner than ordinary knives. Could that be the reason?" Yu Jiao asked.
Yu Jiao was trying to find a reasonable explanation for this legend. As he liked collecting knives, he paid special attention to them.
"It doesn't matter. Old Man Wang immediately shook his head and said, "Strictly speaking, you have to know how to dismember an ox to get this knife."
What did he mean by that? It wasn't a godly tool that could be activated with blood.
Yu Jiao wasn't the only one who couldn't understand. Even Zhang Yan and Zhou Shijie didn't really understand.
Why did they say they didn't understand? Since they were all chairmen, they had to save face. In fact, they didn't understand.
Wang Huai pointed at the exposed spine and limbs and said, "Look at each piece of flesh. Isn't it complete and perfect? Even those bones, even with my blurry old eyes, I can see that there are no knife marks on them. Isn't that right?"
"Indeed. The bones are roasted until they are golden and perfect. There are no knife marks on the surface," Wang Jike nodded and said.
Yu Jiao also confirmed, "No."
"This shows that Head Chef Yuan did not make a mistake with every cut. Not only did he cut between the bones, but he also cut between the tendons. Only then did he finish dismembering the ox." Wang Huai said, "Remember to move. The knife in Head Chef Yuan's hand is too thin and too light. If you don't have precise control over it, it will become a hindrance instead."
Yu Jiao and Wang Jike were not apprentices, so they naturally understood what Floating Blade meant.
However, it was still beef that had penetrated through the fascia. This was really …
Everyone looked at Zhou Shijie. It couldn't be helped. Among the chefs present, Yuan Zhou was most familiar with Zhou Shijie.
Zhang Yan had to admit that, of course, Engineer Cheng was not with them. Otherwise, Engineer Cheng would be the one to take the blame.
"Alright, wait for me … I'll come and take a look." Zhou Shijie understood what everyone meant. He had wanted to say 'I', but Wang Huai, who was older than him, was present, so he swallowed his words halfway.
Chairman Zhou pushed his chair away and walked to the front of the roasted beef.
"Head Chef Yuan, can I take a look at the position of the hide?" Zhou Shijie asked solemnly. He also addressed Yuan Zhou in a very formal manner, as he had always done in formal occasions.
"Sure, chairman," Yuan Zhou nodded and used his knife to lift up the hind leg of the beef for Zhou Shijie to see.
Zhou Shijie looked very carefully. After a while, he sighed with the same emotion as Wang Huai, "It's really like this."
"Head Chef Yuan, your knife skills and culinary skills have already surpassed mine," Zhou Shijie said seriously.
"I still need to continue working hard," Yuan Zhou said.
Zhou Shijie waved his hand and did not say anything. Actually, this action of his had two meanings.
Firstly, it meant that Yuan Zhou did not need to be too humble at this time.
Secondly, he still needed to continue working hard with this kind of knife skills? It was enough to leave a way out for others!
Lee Yanyi felt that Zhou Shijie was the latter. In any case, when he heard Yuan Zhou saying that he needed to continue working hard, he felt a pain in the ass.
Zhou Shijie returned to his seat and said to the chefs present, "I only cut the hide but not the bones and flesh."
"He only pierced through the hide and cut the beef?" Everyone looked at Yuan Zhou in shock and disbelief.
However, the whole beef was placed in front of them. Moreover, because Zhou Shijie wanted to see it, Wu Yungui did not forget to get someone to film the hide that Zhou Shijie wanted to see.
Therefore, everyone saw the regular knife cuts on the cowhide.
Due to the fact that the beef was well roasted, the incision became more obvious as Yuan Zhou turned the beef over. Only then did everyone realize that Yuan Zhou had not only taken out the ribs when he walked around the beef, but also completed the whole process of dismembering the beef like a butcher.
Because of this, Wang Huai said that they would only know if Yuan Zhou had succeeded in dissecting the cow successfully or not when the cow's belly was exposed.
Therefore, it also proved that the conversation between Wang Huai and the chefs was true and not exaggerated at all!
"It's amazing. What kind of knife skills are these? It's like a miracle." Chu Xiao looked at the regular and neat knife cut and exclaimed.
"Is this what the legendary knife technique looks like?" Chen Mu was a little excited. He was really worried that this skinny guy would fall over.
"Master is so awesome. It seems that I haven't even learned one-tenth of master's skills. No, I have to go back and practice for at least two hours today." Engineer Cheng clenched his fists and looked at the whole cow with fighting spirit. He was so arrogant.
Zhao Mei even dared to use one-tenth of master's skills as a unit of measurement.
Seeing such a whole cow and the explanation of Wang Huai and Zhou Shijie, everyone was amazed again and again. However, this didn't affect Yuan Zhou at all.
"Now, I will focus on the parts of the beef. I will cut the beef again and put it on the plates. Then, you can eat it by yourself." Yuan Zhou's clear voice was transmitted to everyone's ears through the microphone.
"I will put the hide separately." Yuan Zhou said and began to cut the meat.
"Please help me ladle the beef bone soup to everyone." Yuan Zhou turned his head and said to the staff at the other side.
As soon as Yuan Zhou spoke, the first to run away were not the staff, but the several chefs from the Green Chef Association and Engineer Cheng.
These people ran to the large stove where the soup was simmering. There were six big casserole pots simmering the beef bone soup.
This time, Yuan Zhou used a different knife. This knife was the miracle kitchen knife that Yuan Zhou often used.
"First, I will start with the bull's head." Yuan Zhou took the kitchen knife and returned to the position of the bull's head. Then, he took a plate of the same size in his left hand and prepared to divide the beef.
"The whole beef is roughly divided into the bull's head, the shoulder blade, the upper shoulder blade, the tenderloin of the shoulder blade commonly known as cucumber strips, the front chest, the eye rib, the front loin, the loin, the chest and abdomen, the rib, the calf tendon, the upper hind leg, the outer hind leg, the eye of the outer hind leg, the thigh of the hind leg, and finally the rump." Yuan Zhou's voice was neither fast nor slow. He enunciated each word clearly and perfectly.
Moreover, every time Yuan Zhou introduced a type of meat, Yuan Zhou would start to divide the meat from this part and put it on the plate.
Therefore, he was not only dividing the beef, but also giving everyone a lesson about the parts of the beef. To be honest, if one wasn't a professional beef chef, it was impossible to know so much about it.
Many chefs admired Yuan Zhou. He was proficient in every aspect of cooking instead of having a rough understanding of it.
"These are just the rough divisions of the beef. As for the other parts, I think you can see that I haven't cut them yet." Yuan Zhou said.
As Yuan Zhou finished cutting the meat plate by plate, those plates were all carried to the long table at the side, waiting for everyone to choose and eat.
"Old Wang, have you learned it?" Yu Jiao swallowed his saliva. He really wanted to eat the fragrant roasted beef, but due to the chef's insistence, he still held back his desire and asked this question.
If he could learn even a little from such a miracle, he would definitely wake up laughing even in his dreams. However, the fact was that after Yu Jiao and the others watched it, they even needed Old Wang's explanation to understand the result.
It was like thinking that you could do anything when you had a burst of talent, but with a bang, two advanced mathematics papers were thrown in your face.
You found that you not only couldn't do it, but also couldn't understand the questions …
Hearing Yu Jiao's question, Hang Tian, Wang Jike, and other chefs of Jiangsu Cuisine all looked over. If Old Wang had learned it, he could give them some advice.
It had to be said that Yu Jiao's question was very good.
"I've learned it," the first half of Old Wang's answer made them overjoyed, but the second half stunned them.
"It's actually very simple to use a knife to cut through the bones, then through the tendons and membranes. Then, as long as the knife is fast enough and you have a good understanding of the cow, you will be able to do it," Old Wang said with a smile.
Yu Jiao, "????"
Wang Jike, "????"
Hang Tian, "????"
The other Jiangsu Cuisine chefs, "????"
They were all question marks.
Grandpa Wang continued looking at Yuan Zhou, pretending that he didn't see their expressions. He thought inwardly, "A bunch of brats asking stupid questions. Understanding and being able to do it are two different things compared to a butcher dismembering an ox."
Simply put, that was Wang Huai's current state.
Have you learned it?
Brain: "I've completely grasped the principle. Sure!"
Hands: "Goodbye. Goodbye. Impossible."
Actually, Wang Huai wasn't wrong. Being able to cut through a cow required a good understanding of the cow, knife speed, and precision. However, apart from Yuan Zhou, no one else could achieve these three things.
They had to continue listening to Head Chef Yuan's explanation.
"Because this time, I chose a cow that's about to mature. It still has a small amount of calf thymus meat." While saying that, Yuan Zhou picked out a milky white piece of meat and quickly cut it into small pieces before placing them on a plate.
"The calf thymus meat is very tender and has an excellent texture. There are many ways to cook it, although roasting is not one of them," Yuan Zhou said with a deadpan expression.
This instantly caused the audience present to let out friendly laughter.
At the side, Chu Xiao added, "That's right. The calf thymus meat is known as RIS de VEAU in France. The most common way to cook it is to fry steak."
"But I feel that the taste of Head Chef Yuan's roasting will definitely be very good," Chu Xiao added.
When Yuan Zhou heard Chu Xiao's words, he merely nodded at him and did not say anything. Instead, he continued cutting other pieces of meat.
"This part is called the diaphragm, but it can also be divided into two parts. One is here, also called the diaphragm," said Yuan Zhou as he used the knife to cut the cow's abdomen. Then, the entire piece of beef was placed on a plate.
"The thickest part of the meat here is usually used to make steak. This piece of meat usually grows in the inner wall of the cow's abdomen. It looks like meat, but it's actually part of the internal organs," said Yuan Zhou as he cut the meat into pieces.
"As for the remaining piece, it can also be called the diaphragm, but it's also called the hepatic muscle. It grows in a more ingenious position, below the lumbar vertebra of the diaphragm," said Yuan Zhou as he picked out another piece of meat.
"It's said that in the Kanto region of Japan, people will not divide these two pieces of meat. But because of the different textures, they are divided," said Yuan Zhou.
"Head Chef Yuan is really knowledgeable. He can even do such a small thing easily." Dashi Xiujie, who was watching silently at the side, couldn't help but admire Yuan Zhou even more.
That's right. Dashi Xiujie was also here. This time, he had to prepare for the Green Chef's Exchange of Pointers, so he kept a low profile. He didn't even go to disturb Yuan Zhou. Instead, he stood quietly in the tourist area.
"I must become the champion of the Green Chef's Exchange of Pointers. The next person to be instructed by Head Chef Yuan can only be me!" Dashi Xiujie clenched his fist.
Similarly, he first displayed the original appearance of the piece of meat before he started to cut it into small pieces that were suitable for eating.
"This piece of meat is more tender. Like the diaphragm, it's very suitable for BBQ. The texture is relatively soft and tender," said Yuan Zhou as he finished cutting all the meat in his hand.
By then, everyone couldn't wait to eat. As Yuan Zhou finished cutting all the meat, it was also a sign that they could start eating.
"I was wondering what Yuan had cut a pile of snow-white stuff earlier. It turns out to be shredded pears. It's a very good accompaniment," said Zhou Shijie as he picked up a piece of shredded pears and wrapped it with a piece of shredded pears, preparing to eat.
That's right. The few pieces of shredded pears were naturally divided among the big shots in the culinary world. Of course, this also included the extremely rare calf thymus.
"I won't stand on ceremony then," said Zhou Shijie as he ate the piece of beef wrapped with shredded pears.
Before the roast beef reached his mouth, the unique fragrance of beef began to occupy his nose domineeringly. Almost every breath he took was filled with the fragrance of the roast beef.
Once it entered his mouth, it was even more amazing. Just like what Yuan Zhou had said, the meat was moderately roasted and softened with a lot of juice. With a single bite, all the juice of the beef exploded in his mouth.
"Awoo, awoo, awoo." As he chewed, Zhou Shijie felt the beef seemed to be melting in his mouth and was filled with the fragrance after roasting.
As the shredded pears inside were bitten off, a stream of fresh and sweet pear juice mixed with the juice of the beef, instantly making the beef taste fresh. Not to mention the greasy taste, Zhou Shijie felt he could eat another 1kg of such beef.
"The shredded pears are really good to go with the roast beef. It can not only eliminate the greasy taste but also help digestion. Yuan is as meticulous as ever." Zhou Shijie took another bite and couldn't help sighing with emotion.
That's right. Pears contained rich enzymes that could help soften the fiber of the meat and also help digestion. Therefore, Yuan Zhou used the shredded pears to go with the roast beef not only for the fresh and sweet taste of the pears, but also for its effect.
It was way too delicious!
…
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