American Ranch

Chapter 130
Chen Mo made an invitation...

Going into the kitchen, Dodgson was adjusting the oven, and when he saw Jing Chenghong coming, he smiled at him.

Dodgson, who has been listed as one of the top ten famous chefs in the United States for many years, often appears in food magazines and records food programs.

People who like food shows often see Dodgson as an extremely demanding and difficult person to get along with.

Another time I commented on the chef of a Michelin three-star restaurant on the show, and made the other party blush, and almost started doing it on the show.

Looking at the videos of food shows that Dodgson has been a part of, it's hard to keep a smile on this guy's face...

Jing Chenghong looked at him and smiled, as a greeting.

"I want to make some snacks from my hometown, Dengying Beef. I know how to make it, but it's just the part of the meat, so I can't do it well." Chen Mo said, taking out a piece of lean hind leg meat from the freezer...

Jing Chenghong looked at it: "I have only eaten Dengying beef, and I have never actually manipulated it. There should be no problem with the sliced ​​meat..." Jing Chenghong said while checking the beef, and then selected the props...

Chen Mo here has a set of Damascus kitchen tools, a set of five pieces, divided into multipurpose knife, chef knife, large kitchen knife, Japanese knife and fruit knife.

Jing Chenghong took the large kitchen knife and the chef's knife, touched the blade with his hand, and began to sharpen it on the household knife sharpening stick...

Dodgson and McKenzie each had a Tomahawk steak, and the oven temperature was about the same, so they sent the steak in.

Butter was added to one steak, and nothing was added to the other steak. After finishing these, the two looked at Chen Mo and Jing Chenghong together.

They all know that Jing Chenghong is a top chef from China. He is not well-known in the world, but in China, he is an absolute top chef, but he has participated in the cooking of state banquets.

They also know that Jing Chenghong has participated in the World Chef Competition, although he did not get a good ranking... Chef competition, not to mention the western chef competition, it is very difficult for an eastern chef to get a good ranking, Jing Chenghong cooked in that chef competition Still authentic Chinese food.

Jing Chenghong first used a chef's knife to remove the fascia of the beef shank, then trimmed the edges and turned the beef into a rectangular solid piece of lean meat. His movements were smooth and without any delay, and it looked quite beautiful.

As soon as the experts make a move, they will know if there is any.

The one who removes the fascia is very proficient, and you can tell it is a good craft at a glance.

"Mr. Chen, do you have any tools to spread out to dry? Such as Shau Kei, sieve steamer, etc."

"There is no Shau Kei, but there is a sieve steamer. I'll get you..."

Jing Chenghong picked up the big kitchen knife together and began to slice the meat into a large and extremely thin slice...

The sliced ​​meat, Jing Chenghong picked it up and looked at the window, it seemed that it could project light, Jing Chenghong shook his head and was very dissatisfied with it.

"Thin slices of meat are really not my strong point. I have seen a master chef. The sliced ​​beef slices are thinner than paper, and shredded like hair." Jing Chenghong spoke authentic American English, Dodgson and Mackenzie was taken aback.

The cutlet was already so thin it felt as thin as paper.

Chen Mo took the piece of meat, looked at it, and put it aside.

Jing Chenghong sliced ​​the meat again. This time, the sliced ​​beef became thinner and thinner, and kept the integrity of the beef... The sliced ​​meat was re-stacked and became a piece of beef again.

Especially in the end, the sliced ​​fresh beef is really thinner than paper and still intact.

This is fresh beef, fresh, not frozen beef.

Dodgson couldn't resist picking up a piece of meat and spreading it out carefully, through which he could see the hazy tree shadow outside the window...

The thickness must be less than [-] mm, or even [-] mm... Jing Chenghong's knife skills are so terrifying... Is this Chinese food?

He still uses a large Chinese kitchen knife.

"Master Jing, this...is amazing." Dodgson put down the beef slices and clasped his fists.

Master Jing put down the kitchen knife and saluted with a smile: "Slicing thin meat is not my strong point. Compared with the real master, I am far behind."

"If you don't know Chinese culture, I think you are too proud, which is not good."

Jing Chenghong put away his pride in the country long ago, clasped his fists with both hands and saluted again.

Dodgson hurriedly returned to his barbecue, took it out and smelled it, it... already smelled of bone oil.Immediately ground black pepper, sprinkled with sea salt, turned over and sent to the oven...

Dodgson's not making gourmet food, just try this tomahawk steak.

With good ingredients, even a culinary idiot can make lazy delicacies.There are a lot of these ingredients, such as the common chicken fir mushroom, matsutake, truffle and so on.There are such as deep-sea bluefin tuna, beautiful lobster and so on.There is also the common free-range chicken...

The taste of beef itself is very good, and it is much easier to handle than pork and lamb.

It is delicious beef. Different breeds of cattle, different feeding methods, and different tastes, textures, etc. are also very different.

Dodgson went to the freezer for another Tomahawk steak.

Tomahawk Steak, Oxeye with Ribs...

Dodgson took the knife and removed the fascia around the steak, trimming it into the perfect tomahawk shape.The whole piece of meat shows a clear frost, tender meat, fat and lean meat are evenly distributed, forming marble-like markings.Then he took out the veal steak, the one with the bone, and after some fiddling with it, his eyes lit up, and he grilled two more veal steaks with the bone...

Jing Chenghong also fried sea salt to marinate the beef slices: "The traditional Dengying beef is too troublesome. It's only for snacks. I suggest you bake it directly. It's simple, convenient and fast."

"Well, I have to trouble Master Jing, my cooking skills are not good..." Chen Mo said, the husky who was kicked out of the house in the morning ran in, raised his leg and kicked Chen Mo.

Ala also ran back, squatting obediently behind the kitchen.

Dodgson smiled and brought out the tomahawk steak, freshly ground black pepper and some sea salt.

This is almost a medium-rare steak. The aroma of beef bone oil is more intense, mixed with the aroma of beef. Although there is less gravy, the taste is not old at all...

After all, it is the first-class frosting, the aroma of butter, beef, and beef bone oil are mixed together, the meat is oily but not greasy, and the aroma explodes in the mouth.

"Wow, woof woof..." Erha raised his head and looked at the meat-eating Dodgson, his face full of displeasure.

Dodgson smiled and looked at Chen Mo...

Chen Mo shrugged, casually.

Dodgson cut two pieces of meat and handed them over.

Erha took a bite, didn't bite, just swallowed it.

Ala chewed and swallowed slowly...

The two dogs looked at Dodgson again.

Dodgson took two more bites. Although the steak was delicious, Dodgson was full at noon, and he couldn't eat too much at this time: "I can't eat too much of this steak, or..."

"Feed them."

Chen Mo went over and brought the dog and cat bowls...

Not only Dodgson's steak, but McKenzie ate a few bites of the buttered steak, which was cheaper for the dogs and cats at home.

The final grilled veal steak does not have a bone aroma when it is third-ripe, but it has a bone aroma when it is five-ripe, and it does not become strong until it is seven-ripe.

(End of this chapter)