Chapter 118 Teaching (Part 2)
When it comes to teaching cooking, words alone aren't enough. But if you combine explanations with smelling, tasting, and watching a demonstration from start to finish, the effect is vastly different.
The chefs at Mengyuan Restaurant had no idea that there were so many differences between curries. When they were confused and wondering what the difference was between brown curry and yellow curry, Jiangyou had already prepared two kinds of curry sauce.
The two types of curry were served in small plates and passed from chef to chef like passing the parcel. After smelling and tasting them, all doubts were instantly resolved.
People cannot imagine the taste they have never tasted, but once they have tasted the delicious food, it will be deeply imprinted in their minds and will be difficult to forget.
Many of the chefs present were industry elites. After watching Takuyu's demonstration and tasting the finished product, they were able to recreate it to an 80% or 90% similarity the second time they made it. Japanese homemade curry is incredibly forgiving; a little more or less seasoning won't make a big difference.
There are specific amounts and times for simmering rice. There's a formula (or knuckles) for how much rice and water to add. The simmering time is also relatively fixed, and you'll know the right heat when you see specific signs. Several chefs have mastered this technique.
In this way, the difficulty of the first dish lies entirely in the tornado egg skin.
This thing cannot be overcooked. If it is fully cooked, it will be dry and hard, and the taste will be greatly reduced. But if it is overtender, it will be difficult to shape, and it will not look good. It will be watery and will become a mess in an instant when poured with curry soup. You won't even be able to find a complete piece of egg.
Of the nine chefs, only the head chef, sous chef, and pastry chef had mastered the tornado egg skin technique, and the pastry chef was the best. Everyone looked at the pastry chef with puzzled eyes, but he chuckled, "Thank goodness I've been working with eggs for so many years. It's just a semi-solidified egg skin, I can still make it."
After repeated attempts, the chefs discovered that each had his own strengths: the soup chef's curry was the most delicious; the meat chef's beef brisket was the softest and most tender, with the tendons melted into a translucent gelatinous consistency that bounced and jiggled when touched with a spoon; the assistant chef's rice had the perfect amount of moisture and was the most flavorful, and the second-cooked rice was neither too dry and hard, nor too soggy and soft...
But if each chef is allowed to complete the task independently, their strengths will be overshadowed by endless shortcomings. The head chef has the best skills and can make a dish with an eight-point score, while the others can only barely make a six-point score.
"It seems like this is a dish that requires the cooperation of everyone." The head chef pondered for a moment and quickly came up with an idea: "When making this dish, everyone only needs to be responsible for the step they are best at!"
Jiangyou, who was watching everything, said: Well, they invented the assembly line operation without any instruction.
However, after all this tinkering, the curry beef brisket tornado omelet rice they finally served was a perfect replica of Takuya's version... no, strictly speaking, it even surpassed the original in terms of deliciousness. After all, these chefs were already the best in the culinary field of their time. By leveraging their individual strengths to the fullest and combining them together, they unleashed an even more formidable force.
Andrei, Takumi, Heidi, Jericho, and the others each had a bowl of premium curry beef brisket omelet rice. The golden egg skin was soft and juicy, gently enveloping the translucent rice, tender and chewy beef, and sweet and tender vegetables like a velvet blanket. The curry sauce swirled around the volcanic omelet rice, its smooth, silky consistency seemingly imbued with a divine aura. The rich aroma tantalized everyone's sense of smell and whetted their appetites.
"It's delicious!" Heidi's eyes sparkled. She was already calculating the price quickly in her mind: "A dish like this would be a huge hit even if it only costs five gold coins!"
"Wow, five gold coins!" Jiang You was shocked. Are prices in the capital so high? It really deserves to be a place where nobles and wealthy businessmen gather!
"Of course! And since everyone knows one step of this dish, we're not worried about them switching jobs!" Heidi whispered to Jiang You. "Even if the recipe is leaked or someone else figures it out, they'll have to practice hard for years to reach our level! No one can shake our position anytime soon!"
...That's because, after all, every step of the process is handled by industry elites and master chefs, integrating three or four decades of experience into this tiny process. The ingredients, seasoning, cooking time, presentation... all are top-notch. Even if Jiangyou made it himself, he couldn't make it any better.
With no imitation meal replacements and a truly delicious product, they can naturally command a high price and happily profit! Besides, curry spices, coconut milk, and rice are expensive, so a high price ensures a quick return on investment.
The same goes for curry king prawns. After a competition among the chefs, it was finally decided that the soup chef would be responsible for preparing the curry, and the fish chef would be responsible for cooking the prawns.
As for Tom Yum Goong soup with udon noodles, the noodle chef is responsible for making the udon noodles, the soup chef prepares the vegetarian broth, and the chef prepares the Tom Yum Goong soup based on this, and the fish chef is responsible for cooking the seafood.
This dish was a first for everyone, and when it arrived, everyone was captivated by the rosy-yellow broth and its tangy, sour, and spicy aroma. The pale yellowish clams, the pink prawns, the emerald green of the lime and lemongrass, the gray-brown straw mushrooms, the white squid rings, and the translucent, round, thick udon noodles intertwined to create a truly alluring scene.
The rich aroma of seafood, the appetizing sour and spicy taste, the refreshing lemon flavor... just smelling this aroma will make people drool like crazy.
The people who had been trying the food since morning were already a little full, but when they saw the pot of Tom Yum Goong Udon, they consciously picked up their chopsticks and filled a bowl each.
——Oh, yes, along with the delicious dishes, chopsticks were also sold.
Andrei and Jericho, who often hung out with Takumi, had already mastered the technique, their chopsticks leaving afterimages when they grabbed food. Heidi, who had attended several dinner parties, learned her lesson and had the housekeeper custom-made a pair of chopsticks to prevent her from being slowed down by unsuitable utensils.
After practicing hard for several nights, she can now pick up prawns and noodles smoothly with chopsticks.
I have to say, eating noodles with chopsticks is more convenient than using a fork, and I can eat faster than others!
Heidi thought for a moment, then instructed the store manager, "Go order some chopsticks, urgently. They need to be launched with the new dishes!"
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