When others are staring at their "prey" and being ruthless, Song Yuming is staring at his "opponent" to appreciate.

On a long kitchen counter, a huge salmon sits on a cutting board waiting to be "opened" (a technical term for anatomy)

Although Song Yuming didn't know what the PK project was tonight, it was obviously related to salmon.

And Mike's behavior at this time is to prepare for the pre-game raw material processing.

Song Yuming Tsai carefully watched Mike's every move, although he usually has a lot of "dissatisfaction" with Mike out of various hearts, but he always thinks:

Mike is excellent!

Better than the vast majority!

Of course, this "vast majority" includes itself!

He came to this conclusion on the basis that Tsuisan was excellent in his eyes!

And a person who can make an excellent person fall in love for five or six years, and there is no sign of stopping at the moment, and there is hope for a lifetime, there is no reason for him not to be ashamed of himself and unwilling to bow down!

At this time, Mike was staring: a neat row of knife shelves on the board, where hung an army of kitchen knives of various shapes and functions from large to small, wide to narrow.

He first stared at the whole salmon, stared at it for a while, seemed to have an accurate calculation in his heart, turned around, picked up a snow-white cloth and spread it on the case, and began to choose a knife.

In fact, for professional chefs, the measure of whether it is high-grade, whether it is "high, big, and up" is to look at the knife work, and the other is to master the heat.

And the success or failure of the knife work directly depends on the choice of the knife! It's purely a contest of eyesight, especially for the opening of the fish.

Fish should be said to have the most complex bone structure in the food chain of meat supply on the human table. In addition to cooking the whole piece, a large number of slice opening techniques are used in Western cuisine and RB cuisine.

A top chef will have a standard value in mind for the size of a fish and how much meat it can produce.

Choose the right "blade" to take advantage of, and dance cleanly, and the separation of flesh and bone is not bad at all.

Pick up the fish shelf, innocent and pure, no trace of fish meat adheres to it, and all the bone spikes remain intact, just like the legendary fish elf, taking off the flesh of the fish.

Throw such fish bones into the pot and boil them for three hours on low heat, only to see the milky white fish gelatin oozing out, but not the protein foam of the fish, and the cliff is mellow!

(PS: When I studied in RB, I happened to work at a famous sushi restaurant, but unfortunately I didn't have the eyes to watch the chef in the store open the film, and the evil proprietress let me scrape the fish scales!) Hmph, stingy RB people, are you afraid that I will steal from the teacher to learn the arts? Cut, cut, cut! ）

In the face of large salmon, the usual method of opening the slice is the separation of the head and body. The prop usually chosen is the Gravity Straight Knife (commonly known as the Big Thick Back Knife, heavy and ferocious).

Salmon heads, in addition to being cooked as a highly nutritious dish, are used in soup with the bones and tails of the fish later.

The bones of salmon, especially the sternum, are hard and dense in the bones of most fish, and ordinary gravity straight knives cannot be cut at all if they are not cut roughly.

Of course, these steps are just the means taken by the average chef (and perhaps some of the top chefs).

Mike is not an ordinary chef, he is a three-star chef in a three-Michelin restaurant, he is extremely good, and naturally has the pride and confidence of a top chef, so as soon as he made a move, he chose a sharp knife as light as a feather and gently placed it on a white cloth.