Chapter 11
Chapter 11: Grand Chef preliminaries, and… (2)
Posted on May 10, 2016 by bsubak — 11 Comments ↓
It was a really basic question. However it could judge whether or not you had real cooking experience.
The onion was basically a vegetable that had a texture. If you cut it vertically that texture would be followed, however the texture would die if you cut it horizontally. And an onion which texture died, compared to one that was alive, was softer and it felt less spicy.
Jo Minjoon answered simply to that question. Emily nodded.
“That’s right. Then the next question. When you cut bell pepper, do you slice it from the outside? Or from the inside?”
“From the inside.”
The part where people made the most mistakes when handling pepper was on this one. You chose to slice it from the outside because it looked easier, but in this case not only did the bell pepper not slice well, but the cells also got destroyed and the nutrients flowed out from the juices. Cutting from the inside was easier and could conserve the nutrients better.
“Fine. Then I’ll ask a similar question as before. What’s the difference when you slice bell pepper horizontally and vertically?”
“If you slice it vertically, the nutrients get comparatively destroyed. The taste is closer from a natural pepper, but it’s difficult to keep the unique aroma of the pepper. If you slice it horizontally, the pepper gets harder, however you can feel the aroma clearer.”
Even after that, he kept answering similar questions. The difference of low and high heat cooking. When making a dough, what were the differences when using different kinds of flour. They even asked the characteristics and harmony of the ingredient when you combined spices and condiments.
And after all that, the one who opened his mouth was Alan, who was silent. He opened his mouth conservatively while keeping a blunt face.
“You passed the interview. Minjoon, prepare your signature menu. I’ll give you 30 minutes.”
“Yes. I understand.”
Jo Minjoon put the bream on the hot oil. After he felt that the skin was getting crunchy, Jo Minjoon flipped it around making the skin face upwards. And he put in a lump of butter.
The butter that melted instantly started to mix and concentrate with the olive oil and the fish’s oil. Jo Minjoon tilted the frying pan a little and sprinkled the oil over the breams skin. *Arroser technique(glossary). The technique was also called as basseting when using it to fry meat or fish.
If you kept sprinkling oil like this, the exterior got crunchy but the insides got moist.
When the bream was almost done, he still had 5 minutes left. Jo Minjoon slowly poured the pepper sauce on the plate. The sauce got larger as if brush painting, and on top of that was placed the bream. After that, placing the already fried scallions was the finishing touch.
[You completed the bream with pepper sauce!]
[As you tried making a difficult dish, you are given an additional point!]
[Roasted bream with pepper sauce]
Freshness: 89%
Origins: (Too many ingredients to figure out)
Quality: High(Average ingredients)
Cooking points: 7/10
< Grand Chef preliminaries, and… (2) > End