Accompanied Su Jing to take care of the group of wallabies, and then the two went to walk around the small town of Thor, everyone in the small town is very kind, the nearby residents are limited, everyone knows each other, so the atmosphere is very good.

When night fell, Wang Hao and Su Jing finally returned to the villa and began to enjoy dinner.

"There's a competition in Paris tonight, the Bocuse World Chefs Competition, sponsored by our ranch and winery, but we can't watch it here, and the results will come out tomorrow."

While eating the Sichuan food in front of him, Wang Hao said to Su Jing beside him, he felt very regretful, and really wanted to go to the scene to watch the game.

Su Jing looked at Wang Hao with some puzzlement: "No matter who wins, Golden Beef and Golden Wine have already appeared in the world, and that's enough." ”

If you think about it carefully, whether it is the French team, the Japanese team, or the Norwegian and Australian teams, these have nothing to do with Wang Hao.

Although he was entitled to present the award, he gave the opportunity to John Cliff and asked the general manager of Château d'Le d'Île to present the cheque and the award.

Paris and Sydney are 8 time zones apart, and when Wang Hao and Su Jing sat at the table and slowly tasted the food, the Paris Bocuse Contest was nervously preparing.

Chefs from all over the world carry the pride of their country, and the Eurexpo exhibition center is crowded, and the auditorium is located some distance from these open-air kitchens, so that the chefs do not interfere with their performances.

On the big screen, you can play the footage taken by the camera. An experienced director always knows what kind of shots to cut and when.

A total of 24 countries participated in the finals, and teams were required to use the specified ingredients - beef from Golden Ranch and fresh sea bass for 5 hours and 35 minutes. Make a meat dish and a fish dish.

Meat dishes need to be able to show the regional characteristics of the country represented by the chef and be placed on a tray; In addition to the vegetables of your choice, celery, fennel, walnuts and leeks are the ingredients that must be used in fish dishes.

The chairman of the judges for the finals is Grant-Achatz, a chef from a three-Michelin-starred restaurant in the United States, who is one of the most popular chefs in the food industry. He has served as a judge for several food reality shows.

The scoring criteria for the competition have been determined before the competition, mainly to evaluate the chef's cooking skills and the taste of the finished dishes. Among them, "taste" accounts for 40 points, and the presentation of the plate presents 20 points. 20 points are given for regional characteristics in meat dishes and the use of vegetables in fish dishes, 10 points for technical and environmental sustainability, and 10 points for hygiene.

At the Bocuse d'Chefs of the World Competition, contestants are always required to keep their workbenches tidy at all times. The jury makes rounds throughout the cooking process. Keep a record of hygiene at all times.

As a chef, you should tidy up and clean at all times in your daily work, so that you can get twice the result with half the effort for the whole job.

The same is true for the use of ingredients, many chefs do not care about wasting ingredients because it is a competition, which is not allowed in international competitions, as a chef needs to cherish all kinds of ingredients, whether they are precious or not, they should be treated equally. It's a respect for the ingredients, but also for the identity of your own chef.

After the start of the game. From time to time, close-ups of the camera are put on the big screen and head out towards the world, while the judges whisper, but their words are recorded.

"Is that the Golden Beef? I heard that it has been very popular in the past year, but I haven't had a chance to taste it. ”

"The quality of this beef looks very high, and the marbled oil of the snowflakes is even more powerful than that of Kobe beef."

"They look like their meat is very elastic and soft, which should have a melt on the tongue if cooked properly."

"I've cooked in Asia a few times before, and the taste is quite good, tender and juicy, the fat in the muscle is very low in saturated fatty acids, soft but not greasy, it depends on the cooking skills of these contestants, I hope not to waste such wonderful ingredients."

"You see, the method of decanting the meat on their side is very good, it does not destroy the taste of the beef at all, and the meat quality is better."

"After all, it's the Bocuse Culinary Academy, and there are so many masters in this academy that I can't wait for the tasting session."

Beef is almost everyone's favorite, and the delicate texture and tender branches make people crazy. The quality of beef is uneven, and ordinary beef can be bought in stores everywhere, and the price is also affordable.

But high-quality beef is like a work of art, which attracts thousands of attention but is difficult to touch, and the price is astronomical.

The rise of the Golden Ranch has only been more than a year, and this time is not enough for the golden beef to be circulated around the world, so many judges here have not cooked the pot of golden beef by themselves, and now seeing such a good beef, it is a little itchy.

Of course, the audience had another reaction, drooling, such a high-end beef was actually used as a competition ingredient, which was too wasteful, and it should be enjoyed slowly in a high-end restaurant.

But the audience is very interested in the "sobering meat" in the mouth of the judges, and they have all heard of decanting, but what is the matter with decanting meat?

Isn't it true that the fresher the beef, the better?

Fortunately, the director also understands the psychology of the audience, and begins to arrange people to explain the principles and methods of waking up meat at the same time as the live broadcast.

"If all you know is Kobe beef, American Black Angus, Australian Wagyu beef, you're still some way from being a seasoned cow customer. Because on the basis of the above famous cattle, there is a beef processing method called Xing Meat, which is affecting people's habits of eating beef. New York, Paris, London, Tokyo, Shanghai, Hong Kong, and Sydney each have their own high-end steakhouses have set up their own room meat decantering workshops, which make guests sigh at the quality assurance. ”

No matter what kind of cow, as long as Aged is called a good cow, many people think that Ageing is just acid excretion, and strictly speaking, acid removal is only the most preliminary and basic treatment of beef after slaughter, the purpose is to relax and soften its tight meat.

But Ageing is a further process, just as a good bottle of wine must be precipitated over time to become mellow, in the same way, after Ageing's high-grade beef, after aging, the flavor in the meat will really be released, so Ageing is a necessary procedure for a piece of high-quality beef.

For convenience, most beef is only aged in a vacuum bag after the initial acid removal to save space and preserve it, which is collectively known as WetAged to make the meat softer and more tender than the deacidified meat.

For the best cattle such as pure-blooded Wagyu cattle or pure-blooded Black Angus, the Dry-Aged method, which is more advanced than Wet-Aged, is usually used.

Beef that has passed through D.A. will have a mellow flavor like aged wine or cheese.

But this is also a well-known means of detecting steaks, not all steaks will be reborn after D.A. treatment, like some poor-quality, coarse fiber steaks, after D.A. will only become beef jerky.

Only beef with a fine fat distribution such as Angus or Wagyu beef and golden beef cattle will form a protective film like a lotion around the meat during D.A to prevent the meat from drying out.

Now all the chefs on the stage have in front of them the golden beef, which has been dry aged and decantered, which weighs one-third of the fresh meat, and the aged beef is from soft to stiff and then soft, so the taste is very high, and the flavor is like alcohol.

Golden beef is very attractive in the eyes of these insiders and laymen, the surface of the medium-rare steak is slightly charred, the inside is still soft, soft and glutinous, but also chewy, the taste and meat are like a treasured red wine, not only has a sense of layering, but also has a wine-like aftertaste.

When the contestants presented their meat dishes to the judges and the audience, people around the world who were following the competition were doing the same thing, and that was to swallow their saliva.

All kinds of exquisite plating, all kinds of attractive colors, as if you can smell the fragrance through the TV and computer, this is absolutely crazy!

Many viewers began to look at the screen hatefully, and then felt that their stomachs began to growl, and their stomachs that had just eaten were hungry when they were hungry, and they had to stuff some snacks into their mouths.

"Where the hell can you eat such a delicious steak?" This is a question that all the audience is wondering, and the expressions of enjoyment of those judges have aroused the audience's appetite even more. (To be continued.) )