Chapter 1655: Have you learned it?

As expected. w.a.n.g Huai looked at the roasted whole cow in front of him and muttered in a daze.

Elder w.a.n.g, you know? w.a.n.g Jike stared at the roasted whole cow noodles in amazement, but he still couldnt help but ask.

Of course I know. Thats why I failed. w.a.n.g Huai nodded.

This time, without waiting for others to ask, w.a.n.g Huai said directly,If there was no roasting step, head chef Yuan should have cut open the tripe to show everyone how to dissect the beef. However, head chef Yuan has obviously put in more effort to roast the whole beef.

The reason why butchering a cow is a legend of knife skills is that it is recorded that every cut is made according to the gap between the fascia that the beef grows in to cut the whole cow.

Lets not talk about the difficulty. Its as difficult as ascending to the heavens to find the s.p.a.ces between the fascias without being seen, not to mention that each cut has to be done in the same way.

Thats why Ive failed so many times. Ive even thought about bringing a microscope and cutting it bit by bit,w.a.n.g Huai said with a sigh.

A chef wearing a microscope could only be said to be fake.

Elder w.a.n.g, do you think its because of the special shape of head chef Yuans knife? after all, the blade of that knife is much thinner than ordinary knives. Could it be because of this? Yu jiao said.

Yu jiao tried to find a reasonable excuse for this legend. It was also because he liked to collect knives that he paid special attention to knives.

Its fine. Old man w.a.n.g immediately shook his head in denial, and said,Strictly speaking, you need to know how to cut an ox like a butcher to get this saber.

What did he mean by only those who know how will be helpful? it was not like it was a divine weapon that could be activated by a drop of blood.

Yu jiao wasnt the only one who couldnt understand. Even Zhang Yan and Zhou s.h.i.+jie, who were present, seemed to have some understanding.

Why was it called half-understanding? they were both presidents, so he had to save some face. In reality, he just didnt understand.

Do you think every piece of meat is complete and perfect? even with my blurred vision, I can see that there are no knife marks on the bones. Is that right? w.a.n.g Huai pointed at the exposed spine and limbs.

Thats true. The bones were roasted to a perfect brown, and there were no knife marks on the surface. w.a.n.g Jikes eyesight was good enough to see it directly, so he nodded seriously.

There is none, yu jiao confirmed.

This means that head chef Yuans every knife was right. Not only did each knife cut through the gaps between the bones, but it also pa.s.sed through the fascia, completing the butchering of the cow. w.a.n.g Huai said,remember, its through. Head chef Yuans knife is too thin and too light. If you dont have the ability to control it accurately, it will become a hindrance.

Yu jiao and w.a.n.g Jike were not apprentices, so they naturally understood what floating blade meant.

However, it was going through the fascia, and it was beef. This was really

Everyones eyes were fixed on Zhou s.h.i.+jie. It couldnt be helped, as Zhou s.h.i.+jie was the one who was most familiar with Yuan Zhou.

Zhang Yan had to admit that. Of course, master Cheng wasnt with them. Otherwise, he would have been the one to take the blame.

Okay, wait for me Ill come and take a look. Zhou s.h.i.+jie understood what the others meant. He wanted to say old man at first, but w.a.n.g Huai, who was older than him, was present. Therefore, he swallowed his words halfway.

Chairman Zhou pushed aside his chair and walked up to the roasted whole cow.

Head chef Yuan, can I take a look at the position of the cowhide? Zhou s.h.i.+jie said solemnly and also addressed him in a very serious way. He had always been like this in formal occasions.

Sure, President. Yuan Zhou nodded his head and then lifted the hind leg of the ox with the knife to show Zhou s.h.i.+jie.

Zhou s.h.i.+jie looked at it very carefully. After a long time, he let out the same sigh as w.a.n.g Huai,It really is like that.

Head chef Yuan, your knife skills and cooking skills have already surpa.s.sed mine. Zhou s.h.i.+jie said seriously.

I still need to work harder. Yuan Zhou said.

Zhou s.h.i.+jie waved his hand and didnt say much. Actually, in Lee Yanyis eyes, this behavior had two meanings.

The first level indicated that Yuan Zhou didnt need to be too modest at this time.

Second level, with this kind of cutting technique, he still had to continue working hard? It was enough to leave a way out for others!

Lee Yanyi felt that Zhou s.h.i.+jie was the latter. Anyway, when he heard Yuan Zhou say that he still needed to work harder, he felt that his b.a.l.l.s were hurting.

Zhou s.h.i.+jie returned to his seat and said to the chefs present,Hurt his skin, but not his bones and flesh.

It only pa.s.sed through the cowhide and cut the beef? Everyone looked at Yuan Zhou in shock and disbelief.

However, the whole cow was right in front of them. Just now, because Zhou s.h.i.+jie wanted to see it, Wu Yungui was so shocked that he didnt forget to ask his staff to film the piece of skin that Zhou s.h.i.+jie wanted to see.

Therefore, everyone saw the blade on the bulls skin.

As the beef was well cooked, the knife cut became especially obvious as Yuan Zhou turned it over. At that time, everyone knew that Yuan Zhou didnt just take out the beef ribs when he walked around the beef with the steps that looked like a dance, but also completed the whole process of dissecting the beef.

It was precisely because of this that w.a.n.g Huai said that they could only know whether the butchering process was successful or not after Yuan Zhou separated the whole cow and revealed its belly.

This also proved that the conversation between w.a.n.g Huai and the chefs was the truth, and there was no exaggeration in it!

This is too shocking. What kind of cutting technique is this? its like a miracle. Chu Xiao looked at those neat and tidy saber edges and exclaimed.

Is this the legendary knife skill? Chen Mu, on the other hand, was a little excited. He was worried that this skinny man would collapse.

Master is so amazing. It seems that I havent even learned one-tenth of masters skills. No, I have to go back and practice for at least two more hours today. Master Cheng clenched his fist and looked at the whole cow full of fighting spirit.

He was so arrogant that he even dared to use one-tenth of a unit of measurement to recruit girls.

After seeing the whole cow and w.a.n.g HuaiS and Zhou s.h.i.+jies commentary, everyone was amazed, but that didnt affect Yuan Zhou at all.

Now, Ill focus on the parts of the beef. Ill cut the beef again and place it on plates. You can eat it for yourself. Yuan Zhous clear and bright voice was transmitted to everyones ears from the microphone.

I will separate the cowhide. While saying that, Yuan Zhou started to cut the meat.

Please help me serve 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 opened his mouth, the ones who ran away the fastest were not those staff members, but those few people from the green Chef society and master Cheng.

These people all ran to the large stove where the soup was being simmered. There were six big clay pots cooking beef Bone soup.

This time, Yuan Zhou changed to a different knife. It was the miracle vegetable knife that Yuan Zhou usually used.

Ill start with the head of the bull. Yuan Zhou took the vegetable knife and returned to the head of the beef. Then, he held a plate of the same size in his left hand and prepared to divide the beef.

The whole cow is roughly divided into ox head meat, scapular meat, upper scapular meat, scapular meat, which is also known as cuc.u.mber strips, chest, rib-eye meat, front waist meat, waist meat, chest and abdomen meat, abdominal meat, calf tendon, upper and hindleg meat, outer leg meat, outer hindleg meat, hindleg meat, hindleg meat, and finally, hip meat, and so on. Yuan Zhou spoke unhurriedly, enunciated each word clearly, and p.r.o.nounced each word perfectly.

And every time Yuan Zhou introduced a type of meat, Yuan Zhou would start to cut the meat from this part and put it on the plate.

Therefore, not only did he tell everyone how to separate the beef, but he also gave everyone a lesson about the different parts of the beef. To be honest, if one wasnt a professional beef chef, it would be impossible to know so many details.

Many chefs admired Yuan Zhou. He was proficient in every aspect of cooking rather than having a rough understanding.

This is just the general Division of the beef. I think everyone has seen that I havent cut the other parts. Yuan Zhou said.

As Yuan Zhou cut the meat plate by plate, all the plates were carried to the long table at the side, waiting for the customers to choose and eat.

Elder w.a.n.g, have you learned it? Yu jiao swallowed his saliva. He really wanted to eat the fragrant roasted whole cow, but due to the chefs insistence, he resisted the urge to ask.

If they could learn even two points from such a miracle, they would definitely wake up from their dreams laughing. However, the truth was that after yu jiao and the others watched it, they had to ask elder w.a.n.g to explain the results in order to understand it.

This was like someone who thought that he could do anything, but two advanced mathematics papers were thrown at his face.

You realized that not only are you not good, but you cant even understand the questions

Hearing yu jiaos question, hang Tian, w.a.n.g Jike, and the other chefs who served Jiangsu cuisine all looked over. If old man w.a.n.g knew how to cook, he could give them some pointers.

It had to be said that yu jiaos question was of a very high standard.

Ive learned it. The first half of grandfather w.a.n.gs words made them burst with joy, but the second half left them dumbfounded.

Its actually very simple to dismember an ox. You just need to use a knife to pa.s.s between the bones, then through the tendons and membranes. As long as the knife is fast enough and you understand the ox well enough, youll be fine. Old man w.a.n.g said with a smile.

Yu jiao: ????

w.a.n.g Jike: ????

Hang Tian: ???

The rest of the Jiangsu cuisine chefs were speechless.

It was all question marks.

Grandfather w.a.n.g continued to look at Yuan Zhou, pretending not to see their expressions.A bunch of little brats asking stupid questions. Understanding it and not being able to do it are two different things.

To put it simply, w.a.n.g Huai was in this state.

Have you learned it?

Brain: Ive completely grasped the principle. Its all right!

Hands: goodbye. Farewell. Impossible.

In fact, w.a.n.g Huai was right. Dissecting a cow required ones understanding of the cow, the speed of the knife, and the accuracy of the knife. However, apart from Yuan Zhou, no one else could achieve these three things!

It was more important to continue listening to head chef Yuans explanation.

This is because I chose to roast the whole cow this time. Its about to ripen, and it also has the rare calf chest. While saying that, Yuan Zhou picked out a piece of meat with a milky white color and quickly cut it into small pieces and put it on the plate.

The beef shank juice is very soft and tender, and the texture is excellent. There are many ways to cook it well, although roasting is not one of them. Yuan Zhou said something that sounded like a cold joke with a straight face.

This instantly caused the audience to laugh out of goodwill.

Chu Xiao also added,yes, the beef shank is known as the most commonly used cooking method in France by RI DE Villu, which is to make fried steak.

However, I feel that the taste of head chef Yuans cooking will definitely be very good. Chu Xiao continued.

When Yuan Zhou heard Chu Xiaos words, he just nodded to him and didnt say anything more. Instead, he started to cut other pieces of meat.

This part is called the diaphragm, but it can be divided into two parts. One of them is here, which is also called the diaphragm. While saying that, Yuan Zhou flicked the beefs abdomen with the knife and then put the whole piece of beef into the plate.

The thick meat here is usually used to make steak. This piece of meat usually grows on the inner wall of the cattles abdominal cavity. It looks like meat, but its actually part of the internal organs. While saying that, Yuan Zhou cut the meat into suitable slices.

The remaining part can also be called the diaphragm, but its also known as the dumbus hepatis. It grows in a more ingenious position below the lumbar spine of the diaphragm. While saying that, Yuan Zhou picked up another piece of meat.

Its said that in the Kanto region of j.a.pan, people no longer divide these two pieces of meat, but because the taste is different, they have to divide it. Yuan Zhou said.

Head chef Yuan is really knowledgeable. He can even solve such a small matter. Das.h.i.+ xiujie, who was watching silently at the side, couldnt help admiring Yuan Zhou even more.

Thats right. Das.h.i.+ xiujie was also here. This time, he was especially low-key because he needed to prepare for the chefs exchange meet. He didnt even bother Yuan Zhou and just stood quietly in the tourist area.

I will definitely become the champion of the green Chef society. The next person to be guided by head chef yuan can only be me! Das.h.i.+ xiujie clenched his fist.

It also showed the original appearance of the meat before cutting it into small pieces.

This piece of meat is even more tender, and just like the diaphragm, its very suitable for barbecuing meat. Its soft and tender. When Yuan Zhou said that, he had also finished cutting all the meat in his hand.

At that time, everyone couldnt wait to eat it. As Yuan Zhou finished cutting all the pieces, it indicated that they could start eating.

I was wondering what the snow-white stuff little Yuan cut earlier was. So its shredded pear. Its a very good side dish. Zhou s.h.i.+jie used his chopsticks to pick up a piece of shredded pear wrapped in a piece of soft and tender muscle of the liver and prepared to eat it.

Thats right, the few pieces of the lianqi were naturally divided up by the big shots of the cooking world. Of course, this also included the extremely rare calf chest.

I wont be polite. While saying that, Zhou s.h.i.+jie ate up the beef wrapped with shredded pear.

Before the roast beef even reached his mouth, the unique aroma of the beef began to overbearingly occupy the tip of his nose, and almost every breath he took was filled with the aroma of the roast beef.

As soon as it entered his mouth, it was even more amazing. Just as Yuan Zhou had said, the beef was tender due to the moderate roasting. It tasted very juicy and the juice of the beef burst out in his mouth.

Awoo awoo. As he chewed, Zhou s.h.i.+jie felt that the beef seemed to melt in his mouth and was filled with the fragrance of roasted beef.

As the shredded pear wrapped inside was bitten off, a stream of fresh and sweet pear juice mixed into the beef juice, instantly making the beef fresher. Not to mention the greasiness, Zhou s.h.i.+jie felt that he could order another two catties of such beef.

This shredded pear really goes well with the roast beef. It can eliminate the greasiness of the roast and also help with digestion. Little Yuan, youre still as meticulous as ever. Zhou s.h.i.+jie took another bite and couldnt help sighing with emotion.

Thats right. Pears contained an abundant amount of yeast that could help soften the fibers of meat and help with digestion. Therefore, Yuan Zhou didnt use the shredded pear to go with the roast beef just for the sweet taste of the pear, but also for its effect.

This is way too delicious!

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