"The most important thing when frying steak is the temperature. The temperature of the iron plate does not mean that the higher the better. Of course, it does not mean that the lower the better. Different fuels will produce different steaks with different qualities and flavors. This requires a lot of work. Testing and matching can only work. For example, if you use apple wood as fuel, the aroma of apple wood will be added to the steak. At the same time, the temperature is best maintained at... If it is natural, the temperature is maintained at... If it is The temperature of the carbon must be maintained at... Do not use an oven, because heating from all directions will cause the moisture in the steak to disappear quickly. Steaks aged over 80% will not have any other ingredients other than dry or firewood. Taste, let me teach you how to prepare the sauce..." Looking at Qi Ya standing next to him, wearing a white dress and constantly writing down notes in a notebook, Pierre Gagnère said while looking at the iron plate in front of him. Giving a presentation.
"Brother, I envy you so much! I have never dreamed of living a life like yours in my life. It's great. Your place here is simply paradise, a man's paradise." On the other side, on the terrace of the yacht, Bas Leon - Ma Dan was sunbathing and drinking red wine from Jiang Hai's manor. He looked at Jiang Hai next to him and said with envy.
"Haha, this is something you can't envy." After hearing his words, Jiang Hai shook his head and spoke with a smile. He was telling the truth. Indeed, this is something he can't envy. After all, he is the only one in the world who has this Dragon Ball. .
"Top red wine, top food, top wealth, and more than one top beauty. When these surround a man, to be honest, there are too few people who won't envy you." He sighed. tone, Bas Leon-Madan continued, this was their second day in Winthrop.
After Jiang Hai treated them to a dinner last night, they went back to sleep. They came again early this morning. Jiang Hai just got up. In order to show off his skills, he would not feel that he was just here for free. Pierre Gagnier showed his skills to Jiang Hai and the others. If he had used ordinary ingredients, he might not be as good as Qi Ya.
But now he is using Jiang Hai's ingredients. After making the food, Jiang Hai almost swallowed it with his tongue. It was so delicious that Qi Ya naturally tasted it and was very surprised, so she and Jiang Hai He whispered that he wanted to learn.
Looking at her appearance, Jiang Hai suggested that the weather today is good and he can go out to sea. At the same time, he can ask Pula Walton to send an extra portion of the meat and seafood to Paris every time. This is specially for Of course, what Pierre Gagnier prepared was also a request. He asked Pierre Gagnier to teach Qi Ya. Foreign chefs are not like Chinese chefs, who pay attention to some sects and cherish their own skills. Foreign chefs As long as the chef teaches students, he will teach more comprehensively.
Especially when he got the benefits, he agreed directly, so Bas Leon Martin left the three members of his inspection team and continued to visit the winery. Jiang Hai was also called Belle Lai. Ste accompanied them, while Jiang Hai took Edward Anderson, Qi Ya and Connorson Peters on the boat with these two people. Edward Anderson drove Jiang Hai's yacht. Speeding towards the depths of Jiang Hai, Qi Ya has been studying cooking with Pierre Gagnier after getting on the boat.
After a while, Qi Ya walked out with a plate of steak and walked to Jiang Hai with a smile.
"Here, taste it and see." He cut the steak into small pieces, pierced a piece with a toothpick and put it in Jiang Hai's mouth, waiting for his evaluation. After eating the steak, Jiang Hai felt it carefully. , couldn’t help but raise his eyebrows and nodded.
"It is indeed better than before. The beef inside is cooked, but all the water is trapped in it. It doesn't taste dry at all, it is very chewy and tastes good." Although Jiang Hai is not good at cooking Average, but his review of the dish was good.
After all, he has eaten so many delicious things, so there is no problem for him to say that he is a foodie.
The biggest difference between a foodie and a foodie is that one knows how to eat and the other can eat. The foodie only knows whether it tastes good or not. I don’t know why it tastes good or not, but he will eat it even if it doesn’t taste good. go on.
But for foodies, it is generally difficult for him to eat things that are not delicious, but for food that is delicious, he will tell you why it tastes good.
Now Jiang Hai is a professional foodie. Apart from eating insects, he can eat everything else that tastes good or not. To be honest, the steak made by Qi Ya now tastes better than before. Hers tastes better.
Qi Ya is very talented in cooking, but because of her illness, she learned how to cook from TV, the Internet and books. She did not have a professional teacher to teach her, so she was still somewhat behind.
"Miss Qi is a very talented young person I have ever met. If I meet such a young person in France, I will definitely invite her to come to my restaurant to intern for a period of time, but Miss Qi is not needed now. Being with Mr. Jiang is the best internship." At this time, Pierre Gagnier also came over with a smile and said as a compliment to Qi Ya.
He is in a very good mood now. Not only has he seen the beautiful scenery, but he has just harvested this time. With Jiang Hai's permission, he does not have to queue up to buy their ingredients. This is an out-and-out good thing for him.
For this reason, he also specially called the restaurant. From now on, as long as Jiang Hai calls, there is no need to queue up and he can make a reservation immediately. This is the good news for Jiang Hai in exchange. As for giving Qi Ya, it is just a casual advice.
"Hahahaha, then I have robbed your good student." Hearing his words, Jiang Hai also laughed, followed by everyone on the boat, and then everyone faced the rising sun and kept saying Talking and laughing.
Soon, the sun rose very high. As the speedboat drove for a while, the speed of the boat gradually slowed down and began to cruise automatically. At this time, Edward Anderson also walked out of the cab.
"Boss, go to the living room and rest. It's almost noon. The sun outside is too hot. We also need to prepare the ingredients for noon." After hearing what Edward Anderson said, Jiang Hai also looked at At a glance, it was true that the midday sun was a bit too dazzling, so everyone returned to the cabin. Connerson-Peters was responsible for collecting the red wine bottles and beer cans on the deck. After entering the cabin, Pi El-Gañel began to study the existing ingredients.
"Master, let me do it. Just guide me." Looking at Pierre Gagnier's appearance, Qi Ya also walked over and said to him with a smile, and Pierre Gagnier After Er smiled and nodded, he raised his head and looked at Jiang Hai doubtfully.
"Jiang, why didn't you prepare any seafood here?" Looking at Jiang Hai, Pierre Gagnier asked doubtfully.
"Seafood? Haha, whatever seafood you want, I'll get it for you in minutes." Hearing his words, Jiang Hai also laughed.
"Mr. Garnier, you are at sea now. My boss's fishing ground is not the best in the world, but it will definitely not fall out of the top three. There are countless precious sea ingredients here. What do you need? , just give the order, everything that exists in the sea is available here." After hearing Jiang Hai's words, Edward Anderson also smiled and said.
"Wow, I would have forgotten if you didn't tell me, haha, if you talk about being at sea, you will naturally have to eat seafood, and the seafood cooking in northwest France is one of the best." After hearing Jiang Hai and Edward Anderson Pierre Gagnier also laughed. He had forgotten that the seafood that could steal the heads of Paris Michelin restaurants every week came from his feet.
"Northwest?" But hearing his words, Jiang Hai was a little confused and looked at him and asked.
"Although France is not like the United States or as big as China, people in different places are different and their eating habits are also different. We divide France into four parts." Seeing Jiang Hai's confused eyes, Pierre Gagnier also laughed.
Many people know about French food and have eaten it, but those who really know French food know that French food is also divided into different cuisines. Just like the eight major domestic cuisines, French food is also divided into different regions. The circumstances vary, and the divisions are also different.
The southwest region is close to the inland, so it mainly eats meat and poultry. Honey-glazed duck, soybean braised meat, and the most representative foie gras in France are the representative delicacies here.
The southeast region is rich in water resources, such as near the Alps, and there is also the sea, so people mainly eat river fish. Typical dishes are lobster sauce with white pike, bouillabaisse, Provence stewed mixed vegetables, and Jiang Hai's favorite cheese. Hot pot, weeping roast leg of lamb. The Northeast region, namely the Burgundy and Alsace regions, is rich in red wine, so everything is red wine.
Chicken braised in red wine, beef braised in red wine, sausages with sauerkraut, and quiche are also specialties there. When it comes to the most representative French food, of course there is also the white snail.
Remember, if you want to eat authentic French foie gras, you have to go to the southwest of France; if you want to eat authentic white snails, you have to go to the northeast of France.
When it comes to the most representative French settlements, it is Paris and the northwest region. It has the most places close to the sea, so it is also the concentration of seafood dishes in French cuisine.
Saint-Jacques scallops, mussels braised in white wine, and a variety of oysters, this is a paradise for those who love shellfish in the world.
Of course, in addition to shellfish, steak tartare and crepes are also quite popular.