These insights didn’t co out of thin air, nor were they provided by the system. So were summarized during cooking, so were learned from exchanging ideas with Master Luo, so were gained from watching videos and reading recipes, and the last bit was learned from Zhuo Qianqian’s ntor, Professor Liu.
The thing Professor Liu criticized the most was his plating skills. He didn’t really care about it before, but Professor Liu often sent him pictures of exquisite cuisine from around the world. Compared to those, his own dishes indeed looked much rougher.
The upcoming trip is to France, the base of Michelin. He is also prepared to see and taste in person whether these highly acclaid Michelin restaurants are as delicious as they are rumored to be.
While Wang Fan was explaining, the two dishes, one stead and one boiled, were quietly undergoing changes.
On one side was the refreshing yet sweet fragrance of pears, and on the other was the unique, rich aroma of beef. The two scents intertwined, filling the small kitchen with an incredibly alluring fragrance.
He turned off the heat for the stear, opened the lid, and at that mont, a dense steam rushed out, enveloping the rock sugar pears inside in a misty swirl.
Putting on heat-resistant gloves, he brought out the large plate with the rock sugar pears. Everyone’s attention was imdiately drawn to this freshly made dessert.
The container carved from pears had beco ripe by this ti, its color turning more golden than before. Besides Huaxia red, the golden color is undoubtedly the favorite color of Huaxia people, a color that was once reserved solely for royalty in ancient tis.
Kurban curiously looked at the three pears with unopened lids. This little thing, to be honest, anyone can make. It’s not that difficult, the steps are few, and the ingredients are more or less the sa. Under such circumstances, could Master Wang still play tricks with it?
Wang Fan did not resort to mystification, directly lifting the lid of one pear from the plate. In the light, the crystal-clear broth imdiately caught everyone’s attention.
The clear broth had a slightly amber hue. Within it were pieces of fresh, juicy pear, cut into even, round shapes. Once stead, they looked as if carved from jade. There were also pieces of red dates and goji berries, their bright red color starkly contrasting with the snowy white pear chunks.
The color of the red dates was vivid and eye-catching, like dazzling rubies, while the goji berries, originally wrinkled, were plumped up by the pear juice.
There wasn’t an overwhelming sense of amazent, yet it looked imnsely comforting, as if, before even tasting it, you could feel a stream of refreshing juice trickling down your throat, making it feel incredibly soothing.
Unable to resist swallowing his saliva, Kurban suddenly found himself curious about the taste of this rock sugar pear.
Wang Fan opened each of the three pear lids in turn, picking out the one with the best appearance to hand to Zhuo Qianqian. Zhuo Qianqian then carried the small serving plate out to deliver a al to the elderly.
As for the remaining two, one was for Zhuo Qianqian, and the other naturally went to Kurban and the others.
The pears weren’t large, and each of them only got a small portion, but nobody would be dissatisfied with such a situation.
As the saying goes, if there’s sothing to eat, it’s already good enough, what else do you need?
Kurban scooped up a piece of pear with a spoon and put it in his mouth. Instantly, he felt a burst of fresh sweetness spreading in his mouth.
The pears were originally tender and juicy, and the stead ones felt even juicier, without any dryness. In fact, they beca even juicier. In addition to the crisp texture of raw pears, it also gained so softness, allowing the pear pieces to dissolve effortlessly in the mouth.
Such excellent control of the heat!
Kurban couldn’t help but admire in his heart.
This seemingly simple rock sugar pear possessed such exceptional taste. With this pear piece now, the crispy and soft textures were perfectly combined. If the heat was slightly less, there wouldn’t be any softness, and if it was slightly more, it wouldn’t retain the crispness. Who knows how many experints it took to achieve such perfect texture.
He scooped a spoonful of the broth into his mouth, and its flavor once again surprised his taste buds.
The sweetness of the rock sugar was just right, neither overly sweet nor too bland, but instead, blended skilfully with the pear’s refreshing sweetness.
When drinking, you can also feel the richness of the broth, but rich in a way that doesn’t feel particularly thick and sticky, making the overall drinking experience extrely pleasant.
"Master Wang’s skills are really..."
"Stop talking, listen carefully."
Just as Kurban and the others were about to lavish praise on him, Wang Fan promptly interrupted them.
Their flattery was really quite intense, and Wang Fan couldn’t bear the thickness of his own skin. Luckily, at this mont, the scent of the Dongpo Pork subtly changed, giving him an excuse to seal their lips with a lead.
Upon hearing this, Kurban and the others imdiately fell silent. Praise can be given anyti, but if they missed the scent change that Master Wang specifically ntioned, they would truly miss a golden opportunity.
As raw at turns into cooked at, the flavor of the at will undergo changes, especially when fewer spices are used. Such changes in scent beco particularly noticeable.
This Dongpo Pork mainly used scallions and ginger, making the change in the at’s aroma more apparent.
"When raw at begins to simr, it will definitely carry so gaminess, a raw and rustic scent.
And as the simring ti lengthens, the flavor of the at undergoes significant changes.
The proteins and fats within the at decompose, creating various compounds. These new compounds not only carry the flavor of at, but also possess aromas of fruit, flowers, nuts, and grass."
Wang Fan’s words left Kurban and the others astonished.
Anyone who’s been cooking for half a lifeti knows that the flavor of at changes, but who would’ve thought it could all be explained scientifically?
Are those scientists really so idle?
Wang Fan wasn’t finished yet; he continued, "When the surface of the at dehydrates, and the temperature is high enough to trigger the Maillard reaction or browning, a particularly rich tasting outer layer forms.
The aroma from the browning reaction generally carries a roasted characteristic, with hundreds of aromatic compounds found in grilled at.
Temperature increase also impacts the color and texture of the at. As the temperature rises, the color of the at transitions from red to pink, and then to brownish-gray.
This change occurs because of the denaturation of myoglobin at different temperatures, from un-denatured red myoglobin that can release into the juices to denatured brown myoglobin trapped within the congealed proteins remaining in the cells.
These two changes also provide us a basis to check the doneness of the at. Rember this scent now; when this scent appears, it indicates that the timing is just right for the next step."
"I know most of you don’t cook with pork, but the basics apply to all types of at - lamb and beef too, with only slight variations in flavor."
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