Following Lu Jingxi's voice, the eyes of the entire audience turned to that sharp-tongued master chef, Jason He.
He paused, then finally opened his mouth to apologize, saying, Sorry, because ingredients like fish maw almost never appear in Western cuisine, I really don't know much about it.
However, as he spoke, he looked at Xu Yanxia with a seemingly smiling but actually threatening gaze, and said, But listening to this little beauty, it seems you are questioning my professional standards? To tell you the truth, I am at least twenty years older than you. When I started working at a French Michelin-starred restaurant, you probably weren't even born yet.
This has absolutely nothing to do with age.
Xu Yanxia also smiled, meeting his gaze, and said, If we are talking about age, you are younger than Mr. Zhao, Mrs. Zhao, Mother Xiao, and Father Lin. So what gives you the right to question the home-cooked meals they make?
Furthermore, the various culinary schools of Chinese cuisine have been forged over a long time under the influence of regional history, climate, local products, and many other factors. What gives you the right to judge Chinese cuisine, which has a history of thousands of years, based on your mere decades of life experience?
Jason He choked on his words again.
The others couldn't help but cheer for her.
Well said! Her best friend Lu Jingxi took the lead in applauding her.
Immediately after, Cheng Yiran, Xiao Chen, Lin Lin, and their friends and families all joined in the applause.
Little Xia's eloquence is amazing!
A top student is indeed a top student, it is not just an empty boast!
Even Mr. Zhao nodded and said to his wife, This is what they mean by each generation being stronger than the last. Young people nowadays have education, insight, and great eloquence.
Yes, Mrs. Zhao also sighed, I couldn't have come up with such well-reasoned words.
...
Seeing that the off-camera staff were all giving Xu Yanxia thumbs up, Xu Qinghe, as the partner of the fake foreigner Jason He, had to take the initiative to ease the awkwardness. He said to the host, It should be our turn now, right? Why don't everyone try our dishes too?
That is right.
The host had to quickly liven up the atmosphere, saying to the camera, Chinese cuisine is absolutely broad and profound, but of course, Western cuisine also has its highlights. Next, let us taste the work of Chef Jason.
Saying that, he led everyone over to the two dishes presented by Xu Xinghe's group.
And that sharp-tongued master chef Jason He also gave himself a way out, taking the initiative to say to the camera, It seems my questioning spirit has offended some friends, I am really sorry, please forgive me. After all, we Western cuisine chefs pay more attention to the quality of the ingredients themselves and whether they are good for the human body.
Going back to our dishes, the first is pan-seared black truffle steak, using A5 Wagyu beef native to Japan and fresh black truffles picked and flown in from France today.
Unlike the direct pan-searing method, this time I used the low-temperature water bath method in Western cooking. After locking in the freshness of the Wagyu beef in a sealed bag, it is slowly immersed in warm water at 55 to 60 degrees Celsius, and then the Wagyu beef is seared in a frying pan until the surface is charred and fragrant.
The purpose of doing this is to lock in the internal juices of the Wagyu beef to the maximum extent, so that the meat is evenly cooked from the inside out, as soft and tender as pudding, allowing the marbled fat of the Wagyu beef to completely melt, maintaining the best texture.
Then, using the remaining oil in the pan, pour in heavy cream and cook until thick, add sliced black truffles and simmer over low heat for one minute, turn off the heat and drizzle a little white wine to enhance the flavor.
As he spoke, he feigned modesty and said, There is no use saying more, please taste it.
It had to be said that the biggest advantage of a pretender was having a thick skin and a glib tongue.
After his explanation, people were somewhat looking forward to it.
The host took the lead, picking up a piece of beef and putting it into his mouth to taste.
That greasy man Xu Qinghe quickly guided from the side, How is it? Do you feel the rich fat of the Wagyu beef and the mushroom aroma of the black truffle complementing each other, and the melt-in-your-mouth texture?
The host nodded politely and said, The meat is indeed very tender.
Is it? Then I will try it too.
Lu Jingxi also picked up a piece and put it in her mouth.
However, after chewing a few times, she immediately showed a disgusted expression and said, I have eaten plenty of steaks from all over the world, prepared in all sorts of ways. With all due respect, why does this taste weird?
The fake foreigner's face instantly stiffened.
His greasy partner Xu Xinghe smiled and said, Is Jingxi deliberately taking revenge for what happened just now? I think it tastes great, I didn't taste any weird flavor.
Unexpectedly, as soon as he finished speaking, the other guests who had tasted it all frowned.
Lin Lin said, Indeed, it seems a bit strange...
Mrs. Zhao said, Is it undercooked and a bit too raw?
The humorous Ah Tian also said, Is it a problem with this cooking method, melting the plastic bag outside? I taste plastic.
How is that possible?
Jason He, whose face was becoming increasingly unhangable, immediately retorted, I used a low-temperature slow cooker specially flown in from France, with the temperature precisely controlled within a range of 0.5 degrees. It is absolutely impossible to melt it.
The low-temperature slow cooker is correct, but your sealed bag is not a food-grade professional silicone sealed bag.
Xu Yanxia took the sealed bag he had just used from his workstation and spoke again, This kind of ordinary PE material sealed bag will release harmful substances once it exceeds forty degrees, and the temperature for the low-temperature water bath of the steak must be controlled between at least fifty to sixty degrees. So the weird taste everyone tasted is the smell released after the plastic was heated and damaged.
What?
The guests all showed disgusted expressions. The host, who was just praising the tenderness of the beef, also changed his countenance drastically, looking as if he was about to throw up, and said, Doesn't this mean the beef just now is poisonous?
Mother Xiao looked at her son Xiao Chen, with a face full of rejoicing, and said, Fortunately, I didn't have time to eat it yet.
Xu Yanxia comforted everyone again, A little bit is not enough to cause serious consequences. Everyone doesn't need to be too nervous, but you should still pay attention to it in daily life.
That is good, that is good.
The host repeatedly patted his chest.
Looking again at that so-called sharp-tongued master chef, he was already speechless, and his face was looking very bad.
Instead, his partner Xu Qinghe quickly tried to cover up and said, It might be an assistant's work error, I am sorry. But everyone can try our second dish, pan-seared foie gras with caviar. This is also made from ingredients freshly flown in from France today, and it is also one of Jason's signature dishes.
Saying that, he quickly winked at his pretentious partner.
Jason He then spoke up again, Indeed, because time was quite rushed this time, there might inevitably have been some mistakes while waiting for the ingredients to arrive today. But as long as the quality of the ingredients is acceptable, it is worth it.
With that, he began to boast about his second dish. "This is premium foie gras from the famous culinary region of Dordogne in France. It is cut into thin slices of about one centimeter and pan-fried over medium-low heat with a little butter. It only takes a pinch of salt and black pepper to bring out its unique and exquisite flavor."
"The top is garnished with caviar, also flown in from France, and drizzled with a little lemon juice and black truffle sauce to enhance the flavor. As for how it tastes, I invite everyone to try it for yourselves."
As soon as his voice fell, Xu Qinghe immediately took the lead and ate a piece of the foie gras. Revealing a look of immense enjoyment, he said, "Delicious! High-end ingredients are truly high-end ingredients. They are absolutely incomparable to those from other regions. Please, everyone, hurry up and have a taste."
Although they already had some lingering apprehensions, they were still recording a television show after all, so the guests had no choice but to be polite and started tasting the food.
Meanwhile, Jason He purposely smiled at Xu Yanxia and said, "I welcome our beautiful little connoisseur to taste and evaluate this dish of mine. Please feel free to share any feedback you might have."
