I still remember an episode in which he seemed to cook for an actress's film crew and made a pig elbow. Later, he wanted to inject red wine into the cooked pig elbow with an injection needle. Seeing this practical exercise, the chef was surprised that there was such a whimsical practical exercise, but he had no common sense of life. What he expects is to nourish the red wine into the pig's elbow and relieve the greasy feeling of the pig's elbow. His idea is naturally happy, but he doesn't know that there is no feasibility analysis at all.
When the needle was put in and the liquid was pushed, the red wine immediately flowed out along the hole pierced by the needle, and it was unlikely to penetrate into the muscle fibers of the pig's elbow as he thought, and then it could only end hastily. Because I think this variety show is rarely watched, I just want to comment on Nicholas Tse's cooking: the folk science of cooking! I am probably interested in cooking and have a certain cooking ability, but I have not studied and worked systematically in a perfect restaurant working environment. So they will come up with some practical operations that make experts feel ridiculous at first glance, and some people in the industry have crossed the curve that proves that this road is impassable.
The chef's food is traditional, which is a little different from the management system of hotel restaurants. Because hotel restaurants have to accept banquets, they often encounter scenes where dozens or hundreds of tables are to be mass-produced. So we will make some adjustments in some aspects, such as making some sugar-cold dishes. The traditional method requires sugar color, and now many hotel restaurants use ketchup. For example, boiled vegetables, the traditional practice is to use knife-edge peppers. Never mind which method is stronger and purer, just follow your hobbies, be lazy if you want, and be more complicated if you want to do it, or in this sentence, spend your own money and play by yourself without others telling you how to do it.
I only have one point. After reading the first issue, he gave preserved eggs to foreign chefs. At first, the foreign chef always liked to smell preserved eggs, saying that he liked preserved eggs very much. Obviously, he likes preserved eggs very much and is tolerant of ingredients, so unlike many foreigners, he doesn't eat preserved eggs. At this time, Nicholas Tse immediately came back to teach foreign chefs to eat preserved eggs. Later, I remember that Nicholas Tse said, let me give you a piece of pickled ginger to eat with preserved eggs, and then cut the preserved eggs gradually, saying that he took a piece of pickled ginger and put it on the preserved eggs to eat together. Printed on the display is: classroom teaching of how to eat preserved eggs correctly.
The whole explanation gave me the feeling that he kept his word, decided that preserved eggs with Japanese pickled sauce were the most suitable way to eat, and was afraid that a foreign chef would finish preserved eggs in other ways. This way of eating is actually very good, but I don't agree with the way to pass on this unpopular way to foreigners as the best way to eat.
Comments are definitely better than ordinary fans, saying that his family is hard to swallow. His famous and popular western food, or Southeast Asian cuisine, all the recipes are reliable and the usage is accurate. Maybe the taste will be uncomfortable, but it is really hard to swallow, no doubt it is not easy. Secondly, the dishes he has mastered are really colorful. Other countries in Eastern Europe, Europe and Southeast Asia have a certain participation in the practice of various dishes. It is not a problem that Chinese restaurants are limited to Cantonese restaurants, and it is rare for Chinese restaurant chefs to be good at all kinds of special dishes.
Most of his variety shows are cooking some creative dishes. People who have the ability to cook creative dishes may not have good basic training, but they must know enough. Compared with Liu Hua and others, it is not objective. Liu Hua is obviously a chef who walked out of the restaurant and practiced his basic skills for years. He can cook the dishes in his specialty well and beautifully, and his posture is crisp and neat. Nicholas Tse is not like this at all. There is no doubt that there is no comparability between basic training and high efficiency. Originally, he was an amateur, and he had to cook without commercial service requirements, but he was good at covering a wide range. To compare the chefs in the chef's dishes, to compare the cooking skills of the hotel executive chef and the rookie ... compared with them, it is a ghost.
To sum up, Nicholas Tse is a Western-style chef, with no systematic software training and insufficient basic skills training. But he is widely read, versatile and loves enough creative fans. He is much better than ordinary fans, not as good as a technical professional chef, who can do variety shows but can't open a shop. As for Feng Ke's variety show, this variety show has many problems, but it will not damage his outstanding points, but will also show his weaknesses. I don't believe in love just by discussing cooking. As for pretending to be b, I don't think it has anything to do with cooking.
To compare the chefs in the chef's dishes, to compare the cooking skills of the hotel executive chef and the rookie ... compared with them, it is a ghost. To sum up, Nicholas Tse is a Western-style chef, with no systematic software training and insufficient basic skills training. But he is widely read, versatile and loves enough creative fans. He is much better than ordinary fans, not as good as a technical professional chef, who can do variety shows but can't open a shop. As for Feng Ke's variety show, this variety show has many problems, but it will not damage his outstanding points, but will also show his weaknesses. I don't believe in love just by discussing cooking. As for pretending to be b, I don't think it has anything to do with cooking.