- The spiciness is not the taste, but the stimulation of the oral mucosa by the capsaicin in chili peppers.
- The way to make fatty meat less greasy, one is to cut it into thin slices and fry it in a pan to get out the excess fat, such as back to the pot. The second is to cut it into large pieces and do it by steaming or stewing or roasting for as long as possible over two hours to make it less greasy to eat, such as buckled pork with preserved plums. (I have seen the views of some articles that fatty meat cooked for a long Time, the fat will undergo some reaction, so that saturated fatty acids into unsaturated fatty acids beneficial to the body, I do not know if it is true, seeking professional confirmation)
- The production of MSG and the production of soy sauce and other seasonings, but also made from wheat, soybeans and other natural foods, rather than a bunch of bottles and jars in chemical laboratories blended out. The notoriety of MSG first originated from an American doctor who became ill after eating at a Chinese restaurant in 1968 and attributed the cause to MSG, which also led to the term “MSG syndrome This led to the term “MSG syndrome,” but in fact, the many studies on MSG that followed did not prove that MSG in moderation is harmful to humans.
Another reason for MSG aversion is because MSG is an industrial product that masks the freshness of the ingredients themselves, but if the reasoning holds true, soy sauce also has original sin, as early as the end of the last century, the traditional artisanal method of making soy sauce has begun to slowly shift to industrialized production.
It’s okay to not like MSG, but I think it’s okay not to be overly critical.
- The stew does not have to be a small fire, a small fire can stew the Soup, a large fire stew, the soup will be more white, more thick. The broth of lamb and carp soup should be stewed with high heat.
The word authentic is used more for propaganda, at least the chef is rarely going to mention the word authentic. If you have to be authentic, then the earliest boiled beef is really cooked with water and some ginger and onion, and shredded pork is made with pure meat, without adding other auxiliary ingredients. No one will say that “Big Brother” is the authentic cell phone, so refuse to use other cell phones, dishes are also in the continuous change in taste, regional adaptation, integration and unification of progress The process is just slow. Sometimes we will say that a restaurant, a certain Food is not authentic, in fact, more often than not, this is just another way of saying not good.
- Try not to order dishes that require plate, I have set thousands of plates of shrimp, work so busy, but no effort in each plate before the hands are carefully washed, let alone wear gloves (cold dishes are fine, the chef is particularly careful to do cold dishes). Don’t order particularly biased dishes, such as we are a Sichuan restaurant, sometimes selling crocodile, a week or two to sell a cut of crocodile meat can be sold for two months, can be fresh? You have to eat or go to a high-end Cantonese restaurant to eat.
- Because cooking is not like bricklaying or coal mining, not only can it be a job skill, but also a hobby, so the job of chef is often elevated by people who love cooking, of course, as a member of the chef (once), others say I am great, I am also very happy. But the fact is, only a small number of chefs at the top of the pyramid will shine, 99% of chefs, are living the Life of the underclass – every day in the heat of the stove from morning to night, rest time to play landlord, forwarding chicken soup in qq space, the restaurant package food and housing, but the diet is very ordinary, even the edges, is not We were living in a two-room dormitory, and at the most 28 people lived there. Before I left, four colleagues also left, one went to the button factory, two went to Foxconn, the last one went to the construction site.
- Most chefs are married to waiters.
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