What skills do you need to master as a chef?

The first is knife work.

Many chefs, in fact, started with knife work, and this old Mr. Chen has the most right to speak.

Because this old gentleman with a lot of experience in the past, not only worked as a pig slaughterer, not only worked as a soy sauce worker, not only familiar with the many ways of the "three teachings and nine streams" in the market, but also went to learn to cook.

Of course, he couldn't do it anymore.

Because after becoming an apprentice chef, the only thing he had to do every day was to cut and chop.

As for how to cook the dishes?

Sorry, you'll be apprenticed to a knife for three or five years.

This is a clear technological monopoly and the exploitation of labor at the bottom, and the young Mr. Chen, well, at that time he was still a very handsome young man with thick eyebrows and big eyes, and this young man was very wise to see through this, and then he flashed.

After an interval of more than half a century, nearly a hundred years, in a gossip, the old man talked about this experience to his disciples, and then said: "Knife work, in fact, is still very necessary. ”

Sooner or later, manual knife work will be replaced by machines, and no matter how practiced and "mechanized" people are, how can they compare with the machinery itself?

How much water grinding does it take to shred tofu, lotus root, radish, etc., so thin that it can pass through the nose of a pin, and so thin that you can use a hair strand as a comparison, to practice knife work to such a degree? How long does it take to accumulate?

However, in the case of a machine, it can effortlessly be accurate to the millimeter, down to the micrometer, and even down to the nanometer!

It can be said that from the starting point, humanity has already suffered a great defeat.

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

What is the greatest advantage and strength of being a human being, or to put it bluntly, "foothold"?

As early as more than 2,000 years ago, in the golden age of hundreds of schools of thought, Xunzi's "Persuasion" said so clearly:

"I try to think all day long, it is better to learn what I have to learn, I try to look at it, it is better to climb the heights of the knowledge." ”

"Ascend and move, the arm is not lengthened, but the one who sees is far away; Those who fake horses will not benefit their feet, but will lead to thousands of miles, and those who fake boats will not be able to use water, but will not be able to cut off rivers. ”

Then it was concluded:

"A gentleman is not different, and he is good at things. ”

People with the ability are not born different from ordinary people, but are good at using external objects, using various external environments and resources, so that they can climb high step by step, left and right.

Good at fakes!

Instead of thinking of yourself as something!

Like an apprentice knife worker, he thinks of himself as a kind of machine for cutting.

But when there is no machinery to perform this work for the time being, man must also be on top and used as a machine.

The reason why knife work is required in cooking is because it needs to pay attention to heat.

Take radish as an example, a radish allows you to cut it into different thicknesses and crooked, and then whether it is fried, fried, stewed, or stewed, at the same time, some radish shreds are cooked, some are still half alive, and some are even whole raw!

How can this pay attention to the heat?

No matter how good a chef comes, how can he grasp the time?

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

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

The knife work is followed by the heat.

The passing dividing line of heat is ripe and unripe.

If you don't cook something, you just need to cook it!

Therefore, this dividing line is easy to cross, but after crossing, how far it is cooked becomes the second dividing line.

For example, if you cook meat, you are cooked, but it is also old, it is very firewood, and it is stuffed with teeth, laborious, and even chewing when you eat it, which is more than passing, but not enough.

Your dish is cooked with meat and turnips.

The meat was cooked just right, but the turnips, either still crispy raw, or already too rotten.

This requires that the cutting is different in the knife work, one is large and one is small, one is thick and one is thin, or, at different points in time.

Now that the heat is in place, the next step is to work on the collocation.

Scrambled eggs with green peppers, yes, scrambled eggs with shallots, yes, can I scrambled eggs with Chinese cabbage?

Why can?

Why not?

And that's just the combination of ingredients, and then the combination of ingredients.

Is it enough to do it here?

OK.

But you can still be particular.

The same is scrambled eggs with green peppers, you can "wrap eggs with green peppers", the two are inseparable, or you can "mix eggs with green peppers", green peppers are green peppers, and eggs are eggs.

You can put it on a plate as you like, or you can make it into different shapes, such as a circle, like a heart, in the pan.

You can also choose different green peppers, green, orange, red, and then separate the egg white from the yolk, and the final dish, orange, yellow, red, white, green, five distinct colors.

And all that.

Separated here, you can clearly know that the so-called "cooking art" is actually a composite system composed of many processes.

Theoretically speaking, a chef of the highest level must do all these processes in place.

But this can only be theoretical.

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

And if you want to make a good dish and make it as good as possible, what should you do to put it simply?

Hire one of the best knife makers.

Ask a master with the most experience in the fire.

Ask a nutritionist of a very high level.

Ask a pharmacologist who is good at both medicine and food.

Ask a senior researcher on human taste.

A big artist, please.

Or, another psychologist, or whatever?

......

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

At a certain time, he centered on "food", absorbing and extracting the whole consciousness and related things.

Then I found that in the end, almost half of his consciousness was absorbed, that is to say, just the condensed core of "eating" could encompass most of his consciousness.

Then, when "medicine" was used as the condensation nucleus, the same situation occurred.

Then, he took "music" as the core, as the condensation core, to coordinate consciousness, and the same situation appeared again.

In this way, many core switches, in this switching, all the consciousnesses, all the fragments of knowledge, are constantly changing different shapes, changing into different appearances, in order to match and adapt to different cores.

So, in this kind of switching and changing, Xu Guangling knew how he should "learn" in the future.

Any newly acquired knowledge, after entering the mind and the world of consciousness, can be attached to different cores, so that it can completely melt in the process of continuous cooperation and change, and then change from "outside" to the "original" of the world of consciousness.

That's one of the takeaways.

It accounts for 1% of the results of this entry.

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

Either hang thousands of leaks, or hang thousands of leaks.

It's like using a magnet to adsorb iron dust scattered on paper.

Magnet No. 1 adsorbs 90%, magnet No. 2 adsorbs 80%, magnet No. 3 adsorbs 70%, magnet No. 4 adsorbs 60%.

And so on.

There is only one core exception.

"The crowd looked for him thousands of times, and suddenly looked back, but the person was there, and the lights were dim!"

＝＝

Thanks to the "Emerging QAQ" for the recommendation vote support.

Thank you for the monthly pass of "Diving DE Toad".

Browse and read the address: