Chapter 632 Core

  What skills should a chef master?

  The first is the knife work.

  Many chefs actually started out as knives, and Mr. Chen has the most say.

  Because this old gentleman with rich past experience has not only worked as a pig butcher, not only as a soy sauce worker, not only is he familiar with many ways of the "three religions and nine streams" in the market, he also learned to cook.

   Of course, he couldn't go on after that.

  Because after becoming a chef apprentice, the only thing he has to do every day is cut and chop.

   As for how to cook?

  I'm sorry, but you'll be a knife worker apprentice for three or five years.

This is a clear monopoly of technology and the squeeze of the bottom-level labor force. The young Mr. Chen, um, he was a handsome young man with thick eyebrows and big eyes at that time. The young man saw through this wisely, and then he flashed people.

   After more than half a century, nearly a hundred years later, in a gossip, the old man talked about this experience to his disciple, and then said: "Knife craftsmanship is actually very necessary."

   Artificial knife workers will be replaced by machines sooner or later. No matter how skilled humans are, how can they be compared to the machines themselves?

   Cut tofu, lotus root, radish and other things into shreds, so thin that you can pass through the nose of a pin, and so thin that you can use hair as a comparison. How much water grinding time does it take to train the knife to such a level? How long does it take to accumulate?

   However, with a machine, it can easily be accurate to the millimeter, to the micrometer, and even to the nanometer!

   It can be said that from the starting point, human beings have already lost and lost.

   But using people as machines is a great waste in itself.

   As a human being, what are the greatest strengths and strengths, or directly, "footholds"?

   As early as 2,000 years ago, in the golden age of various schools of thought, Xunzi's "Encouraging Learning" clearly stated:

   "It is not as good as what I have learned in a short time if I taste it all day long; it is not as good as the broad view of climbing a high place."

"When you climb high and draw, your arms are not lengthened, but you see far away; when you call down the wind, your voice is not intensified, but you hear it. A fake horse does not benefit your feet, but it travels thousands of miles; a fake boat is impossible. Water is also, but no river."

   then concluded:

   "Gentlemen are not different, and they are good at things."

   A person with ability is not born different from ordinary people, but is good at using external things, using various external environments and resources, so that they can climb up step by step and have both sides.

   Good and false in things!

   instead of thinking of yourself as something!

   Like a knife worker apprentice, he just regards himself as a machine for cutting.

   But when there is no machinery to perform this work for the time being, people must also put it on top and use it as a machine.

   The reason why knives are required in cooking is because of the need to pay attention to the heat.

Take radish as an example, a radish, you can cut it into different thicknesses, so that you can't lose it, and then whether it is frying, frying, stewing, stewing, at the same time, some shredded radishes are cooked, and some are still half-raw. Some are even alive!

   Why does it pay attention to the heat?

   No matter how powerful the chef is, how can he manage the time?

   Therefore, as Mr. Chen said, "Knife craftsmanship is still very necessary."

   This is the least technical process, but it is the most basic and indispensable existence in the "cooking" system.

   After the knife work is the heat.

  The passing dividing line of the heat is cooked and not cooked.

   Unfamiliar? If you cook something, cook it to death!

   So this line of demarcation is easy to cross, but after it is crossed, the degree of cooking becomes the second line of demarcation.

  It is like boiled meat, you have cooked it, but it is also old and very woody. It is hard to eat, and it is difficult to chew. This is more than passing, but not enough.

  You this dish is cooked with meat and radish.

   The meat was cooked just right, but the radishes were either still crunchy or too rotten.

  This requires different cutting skills, one big and one small, one thick and one thin, or, different time points to cook.

  The heat is in place, and the next step is to work on the matching.

   scrambled eggs with green peppers, ok, scrambled eggs with shallots, ok, how about scrambled eggs with Chinese cabbage? Can I make scrambled eggs with cauliflower? Can I make scrambled eggs with lettuce? Is it okay to scramble eggs with lotus root?

  Why?

why not?

   This is only the matching of the main ingredients, and then the matching of the ingredients.

   Can you do it here?

   Okay.

   But it can still be done.

   It is also scrambled eggs with green peppers. You can "wrapped eggs with green peppers", the two are inseparable, or you can "mixed eggs with green peppers", green peppers are green peppers, and eggs are eggs.

  You can put it on the plate at will, or you can make it into different shapes in the pot, such as circles, such as hearts.

  You can also choose different green peppers, some are cyan, some are orange, and some are red, and then separate the egg white and yolk of the egg. The final dish is orange, yellow, red, white, and green, with distinct colors.

   and so on.

   Splitting here, you can clearly know that the so-called "cooking" is actually a composite system that is organically combined by many processes.

   In theory, a chef of the highest level must do all these processes in place.

   But this is only theoretical.

   In reality, such a "highest level" chef does not exist, it is far more than what a chef in the normal sense should pay attention to.

   And if you want to make a dish that is extremely good, to put it simply and rudely, what should you do?

   Hire one of the best knife craftsmen.

   Invite a master with the most experience in cooking.

   Hire a very high level nutritionist.

   Hire a pharmacologist who is proficient in medicine and food.

   Hire a senior researcher on human taste.

   Invite a great artist.

   Or, another psychologist? And what other home?

  …

   When Xu Guangling entered meditation this time, and deduced the world of consciousness in the state of meditation, he encountered such a problem.

   During a certain period of time, he took "food" as the center, absorbing and extracting things related to it in the whole consciousness.

   Then he discovered that in the end, almost half of his consciousness had been absorbed, that is to say, just the condensed core of "food" could contain most of his consciousness.

  The same thing happened when "medicine" was used as the nucleus.

   Then, he used "pleasure" as the core, as the cohesive core, to coordinate his consciousness, and the same situation occurred again.

   In this way, there are many core switches. In this switching, all the consciousness and all the pieces of knowledge are constantly changing into different shapes and appearances to match and adapt to different cores.

  So, in this switch and change, Xu Guangling knew how he should "learn" in the future.

After any newly acquired knowledge enters the mind and enters the world of consciousness, it can be attached to different cores, and it will be completely melted in the continuous cooperation and change, and then it will become consciousness from "foreign". The "original" of the world.

   This is one of the rewards.

   accounted for 1% of the results of this entry.

   And the 99% is that after Xu Guangling switched as many as dozens of cores, he finally discovered that all those cores could not coordinate and operate all his consciousness, or knowledge.

   is either a thousand leaks or a thousand leaks.

   is like using a magnet to attract iron powder scattered on the paper.

  No. 1 magnet, 90% adsorption; No. 2 magnet, 80% adsorption; No. 3 magnet, 70% adsorption, No. 4 magnet, 60% adsorption.

And so on.

   with only one core exception.

   "I searched for him thousands of times in the crowd, and suddenly I looked back, but the man was there, where the lights were dim!"

  ==

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  Thanks for the monthly ticket of "Dive DE Toad".

   (end of this chapter)