Chapter 1254 Attracting an Audience for Yourself

All the people who were watching the live broadcast were stunned!

They watched for a long time, but suddenly found that they couldn't understand what the chef was doing!

What kind of cooking is this?

Someone suddenly swiped the screen: "Isn't this dish a big steamed version of the big stew?"

Everyone was helpless, but there was no way to deny it.

Because after the first fish went into the pot, the chef never opened the lid of the pot again, but after a while, he took a closer look at the hot steam coming out of the edge of the pot, and then processed the next fish.

And from beginning to end, he didn't open the lid to check the status of the fresh fish steaming.

Just when everyone was surprised and thought that the chef was deliberately showing off his skills?

He wanted to show his precise control of the heat and time, and planned to operate directly based on the estimated steaming time.

Suddenly, a series of messages appeared on the public screen:

[! ! ! ]

Everyone looked at it, isn't this the chef from Chongqing Yizhishi just now?

Did he find something?

"Boss, is there something wrong?"

At this time, the chef of Chongqing Yizhishi said: "It's amazing. Have you noticed? He has a good grasp of the processing time of each fish. I have recorded the time difference. You can take a look."

With the chef's words, everyone was surprised to find that the processing time difference of each fish had obvious changes, and it can be seen that the length of the time difference is measured according to the size of the fresh fish and the thickness of the fish meat.

"The chef should plan to steam four fresh fish in the same pot, so when steaming the fish, there will be considerations of the front and back order."

At this moment, everyone was stunned!

On the screen, cooking continued.

The chef was doing the final processing of the fresh fish slowly, and they could clearly see the fineness of the operation, and even the assistant chef on the side was very good at controlling the details!

The two seemed to have a tacit understanding.

Fu Yu was processing the last fresh fish. He turned his head and looked at the concentration of the heat. He suddenly paused, put down the fresh fish in his hand, picked up the second larger fresh fish with chopsticks, opened the lid of the pot, and steadily placed the fish on the plate to steam them together.

Because the lid of the pot was already open when the fish was put in, the heat dissipated a little, and the camera lens quickly zoomed in, so that the state of the steamed fish in the plate could be seen intuitively.

The first steamed fresh fish had obviously changed color and swelled, while the newly put in fresh fish was placed steadily aside.

The people watching the live broadcast were surprised to find that although the fresh fish was picked up with chopsticks just now, there was no indentation on the surface of the fish body, and the placement position was just right to reserve the steaming position of the other two fish.

This was obviously designed.

However, when using chopsticks to pick up fish, with this operation of picking up and placing, some force must be applied when picking up, otherwise the fresh fish is so slippery that it cannot be guaranteed to be fixed at all.

In fact, in normal cooking operations, chefs often just start directly and put the fresh fish into the steamer.

At this time, the chef easily completed all the operations with a pair of chopsticks, which looked more pleasing to the eye.

And because he did it so easily, many people didn't even notice this problem at all.

Showing off?

In order not to get his hands dirty?

No!

There is no need for this at all!

This series of actions clearly looks like a habitual operation.

People are clearly just cooking as usual, putting the steamed fish into the pot according to size.

However, this idea is good!

Cooking on the same stove is still more time-saving.

However, will this cause the cooking degree of several fish to not reach the best state due to inaccurate judgment during steaming?

After all, the size of the fresh fish, the thickness of the fish meat, and the hardness of the fish bones all have different requirements for the steaming operation.

And when cooking, the chef clearly did not lift the lid of the pot to check the doneness of the ingredients. He just glanced at the direction of the steamer and then made a direct judgment.

How can you tell that the fish in the pot is almost done and you can continue to add fresh fish?

It's really puzzling.

Soon, Fu Yu's cooking successfully showed everyone what it means to judge the doneness of the ingredients in the pot by the concentration of heat!

The steaming temperature is not enough?

It is impossible that the heat does not meet the standard, and it is impossible in this life!

A series of:

[! ! ]

Everyone was shocked by Fu Yu's operation.

"Just now when the dish was cooked, the chef had specifically explained that when he cooked this dish, he would mainly judge the doneness of the ingredients by the concentration of heat, so as to avoid excessive leakage of pot gas, thus affecting the taste of the ingredients."

"At that time, I didn't understand what the so-called judging the doneness of ingredients by the concentration of heat was, but now I understand it!"

"This chef is really amazing!" The popular science chef of Chongqing Yizhishi just watched for a while and suddenly felt something.

Those who had not noticed this before also reacted when they heard the boss's words.

However, at this time, someone raised a question: "Isn't this too reckless? The doneness of ingredients should be judged by observation, smell, questioning and palpation. How can we define it just by the concentration of heat?"

"Yes! Is there any standard for the concentration of heat? I have never paid attention to this aspect."

The message on the public screen was still flashing. In the live broadcast, the chef opened the lid of the pot again, picked up a fresh fish and put it into the steamer again.

The same operation, the same placement method, the same neat movement.

Everyone was silent!

"I really didn't open the lid to check in the middle. I just observed carefully that the chef would turn his head to look at the steamer from time to time. It turned out that he really judged by the concentration of heat?"

"Is it a bit exaggerated? Damn, this heat doesn't look any different, it just rises up, what concentration, and there is no instrument to measure, who can accurately judge it?"

"Isn't this a bit too weird?"

However, soon, the camera lens focused and zoomed in, and everyone saw the three fresh fish neatly placed in the steamer plate.

For a moment, the public screen became clean.

Everyone was shocked by the scene in front of them.

The steamed fish on the plate was placed perfectly. It was picked up with chopsticks, but the skin of the fresh fish was not damaged at all.

It was at this time that everyone realized that when the fresh fish was processed just now, the chef clearly put the plate directly into the steamer, and did not try to place the fresh fish in the middle.

In other words, the chef just measured the four fresh fish by eye and directly located them.

Realizing this, everyone was more and more amazed.

At this time, in the kitchen of the old Sichuan restaurant in Chengdu, Chef Wang, who was originally concentrating on watching the cooking operation, suddenly started to record the screen of his mobile phone in a hurry.

However, he was very flustered in the simple steps, and his hands holding the phone were shaking slightly!

How is this possible?

He only judged the doneness of the ingredients in the pot by the concentration of the heat, and did not directly check the ingredients at all, and performed the operation accurately.

How did he do it?

Steaming four different types of fresh fish in the same pot is difficult for Fu Yu, but it is not as difficult as he thought.

After repeated practice in the teaching practice classroom, he even summarized a set of effective rules for judging the concentration of heat.

The public screen was quiet.

Whether they were novice cooks or masters, they completely lost interest in typing.

They watched the cooking operation seriously without blinking.

In the following time, the questions that were originally posted on the public screen were also cleared.

Because no one could answer the questions they raised.

This is a brand-new cooking operation, and more importantly, a cooking concept.

When cooking allows, the pot gas generated by the stove is retained to the greatest extent. On this basis, cooking time can be saved, and there is no need to go through the trouble of setting up another stove.

Because this dish is steamed, it takes a long time.

But everyone stared at the screen and did not dare to leave in the middle, for fear of missing a certain operation detail.

It was not until the cooking was completed that everyone breathed a sigh of relief.

"Is there any big guy who can do some popular science?"

The public screen was quiet!

Neither the chef from Chongqing Yizhishi nor the chef from the old Sichuan restaurant in Chengdu answered.

Because they knew that with their current cooking skills and understanding of this aspect, they were not qualified to make comments!

The chef's ability far exceeded theirs, even surpassing the old master and a well-known chef they knew.

Everyone was filled with emotion

At this time, the final plating shape had been completed. When the camera was waiting to shoot the whole dish up close and directly and re-focus on himself, Fu Yu smiled at the camera and said seriously: "When I cooked this dish today, I chose a new cooking operation method. I call it the concept of judging the doneness of ingredients by heat concentration. The specific related content and operation details will be shared through tomorrow's exchange activities."

As Fu Yu finished his last words, the host soon announced a ten-minute break, followed by the next chef's cooking demonstration.

During this time, Fu Yu changed his clothes and went back to the meeting room.

The camera lens turned to the meeting room and recorded the panoramic view and individual characters.

It was also at this time that everyone's focus finally moved away from the display area.

However, someone soon discovered that in addition to the leaders sitting in the main seat in front, there was actually a foreigner.

Someone quickly left a message on the public screen: "Did you see it? There is actually a foreigner, who is he?"

"Oh my God, it's Chef Eric! He is a very famous chef internationally, and I didn't expect that even he would come to China to participate in the food exchange conference!"

However, the attention to Chef Eric was quickly overwhelmed by other questions.

Compared with the excited audience in the live broadcast room, everyone in the conference room, except for those who had participated in the cooking exchange salon before, suddenly fell silent.

Self-named as the concept of judging the doneness of ingredients by heat concentration.

Naming your own idea directly as the concept of cooking operation. It's a bit arrogant!

But everyone didn't really question it, because Fu Yu's cooking operation just now had proved that this concept is indeed feasible.

Moreover, even if most of the people here are indeed limited in their cooking abilities, they can still see what kind of innovation this cooking concept brings!

Even they have begun to add a lot of ideas about cooking and innovation.

This is actually Fu Yu's purpose. He wants more people to accept this concept, to explore and think deeply, and to follow this line of thinking to further innovate and improve this concept.

Because the cooking concept proposed by Fu Yu is so amazing and novel.

As a result, the number of viewers in the subsequent live broadcast room dropped significantly, and many people left the live broadcast room and began to review the previous screen recordings.

When I watched it before, I was just amazed at Fu Yu's unconventional handling, but ignored many key details.

Especially because of their age and lack of understanding of the strength of Fuchengchun Restaurant, many people initially looked down upon the cooking demonstration of this dish, but now it is equivalent to watching it again.

At this time, everyone discovered that the young chef didn't actually show off too many flashy skills when he was cooking. Instead, he was doing the cooking step by step.

It is precisely in this way that everyone can truly see the cooking skills of this chef!

Controlling time, controlling heat, and judging the doneness of ingredients

Fu Yu cleverly uses the heat concentration technique to shorten the cooking time most efficiently!

Everyone who saw it couldn’t help but clap their hands and marvel!

so amazing!

At this time, someone suddenly said: "The precise judgment of heat is so perfect. I want to take a screenshot and zoom in to take a closer look at the specific concentration difference."

Only then did everyone react!

Yes, you can also take a screenshot and enlarge it!

Suddenly, the number of people in the live broadcast room was reduced by more than half.

In this cooking demonstration, Fu Yu directly explained his innovative ideas with his strength. Everyone who watched the cooking, even if it was the first time they heard about this method of operation, was convinced of it.

By the time all the cooking demonstrations were over, it was already half past nine in the evening.

This also means that all activities for today are over.

However, everyone in the conference room did not leave in a hurry. Instead, they looked at the screen recordings on their mobile phones with endless interest and were reluctant to turn off the screen.

Fu Yu's cooking demonstration just now kept lingering in everyone's minds.

Today's training meeting made everyone feel that their trip was worthwhile.

When it came time to say goodbye, many people came over to say hello to Fu Yu.

Fu Yu took the trouble to smile and said: "Thank you for your love. Regarding today's cooking operation, I believe everyone has a lot of ideas and questions. I will still be here tomorrow morning and I will give you a detailed introduction and explanation. See you tomorrow!" (End of chapter)