I'm the Culinary God

Chapter 1177: Chapter 474: Pan-fried Foie Gras Anyone Can Make! This Is So Cru—Craving-Worthy! [Subscription Request]

Standing in the middle, Lin Xu smiled and said:

"I’m actually not good at cooking Western cuisine, but I’ll try my best to avoid a mess."

The workbench was already set up with today’s ingredients and condiments, the most eye-catching being the large goose liver placed in the center of the plate.

This goose liver was as big as a chicken, all white, like a large chunk of white fat solidified together.

Looking at this goose liver, Lin Xu couldn’t help but think of human fatty liver. Better pay attention to diet and exercise in the future, it would be terrifying if his liver was also full of fat!

"This goose liver is chilled, pre-treated, and ready for cooking."

Qiu Zhenhua held up the goose liver and introduced it.

In the past, preparing goose liver required soaking it to remove blood and carefully trimming off some of the tendons and membranes, so that the goose liver would have that ice-cream-like texture.

Nowadays, with the introduction of industrial techniques, goose liver is usually processed right at the slaughterhouse and doesn’t require further processing.

This low barrier has gradually made goose liver a common ingredient.

Lin Xu introduced all the ingredients to be used one by one, then picked up the prepared sour plum sauce and said:

"When eating goose liver, you can’t do without sauce. Let me first show you how to make the sauce, then we’ll pan-fry the goose liver."

The sauce for goose liver is quite versatile; basically, any sauce with a sweet and sour taste with a hint of saltiness can complement the goose liver.

He set up a small saucepan for making the sauce, poured the prepared sour plum sauce into it, added a half bowl of red wine, and began to simmer it.

Red wine is an essential ingredient in goose liver cooking, not only boosting the wine aroma of the goose liver but also making it more tender and delicate.

Simmer the sour plum sauce and stir it repeatedly with a spoon.

Once the red wine aroma has almost evaporated, add a pinch of coarse sea salt and a small spoonful of sugar to the pot.

Mix well again, remove the plum kernels with a fine strainer, continue simmering until thickened, then pour it into a glass bowl for later use.

Next, Lin Xu cored a green apple, slicing it into pieces about eight millimeters thick, prepared a few slices of bread, and finally, took the goose liver onto the cutting board to start cutting.

Cutting goose liver is delicate work; you can’t cut too forcefully, or you’ll ruin the original tender texture of the goose liver.

You need to use a thin-bladed knife, dipping it in hot water before cutting to use the heat from the knife’s blade to slice, or rather, melt the goose liver.

At this point, the goose liver, in both feel and texture, resembled freshly frozen hard cream.

Slightly touching it with your fingers, it showed signs of melting.

This is why professional cutters of goose liver might even dip their hands in ice water to lower their temperature, avoiding the melting of the goose liver.

But Lin Xu didn’t do that.

He believes in having a sense of ceremony in food but refuses to be bound by it.

Otherwise, it defeats the purpose.

Placing the goose liver on the cutting board, he cut it into slices one centimeter thick, and put them into a plate on the side.

With the goose liver sliced, Lin Xu also got a handmade bread by Qi Siming and sliced it to the same one centimeter thickness.

Everything was ready. He set up a frying pan, added butter, heated it, and put in the bread and apple slices to start frying.

"Bread is the perfect partner for goose liver, especially with pan-frying. No matter how it’s served, you can always find it under the goose liver on the plate."

While Lin Xu fried the bread, Qi Siming explained the steps alongside him.

Qiu Zhentao laughed and said:

"Goose liver is quite greasy when eaten alone and easily releases fat during frying, affecting the presentation of the dish if placed directly on the plate... So placing a piece of bread underneath perfectly solves these two issues."

After speaking, he questioned like a teacher testing a student:

"Siming, do you know the purpose of the apple inclusion?"

Qi Siming opened his mouth:

"To counteract the greasiness?"

"Not just to counter greasiness but also to enhance texture. When making goose liver in Western cuisine, ingredients are usually layered, with regular restaurants and chefs layering it twice—just the goose liver and bread, drizzled with some sauce. The more sophisticated ones add a third layer, which is fruit, mostly apples or pineapples."

Layering the ingredients gives a varied texture.

For instance, goose liver with the tart freshness of fried apple on top, the melt-in-the-mouth feel of the goose liver in the middle, and crispy bread slices beneath.

A single bite, just from the trio of flavors combined, is enough to make someone exclaim ’delicious!’

Lin Xu took out the toasted bread and apple slices when they were golden brown on both sides.

Each plate got a slice of bread, and the apple slices were placed on the side.

Then he cleaned the frying pan, set it back on the stove, and turned the heat to medium.

Seizing the moment, he blended bread crumbs using a food processor and poured them into a small bowl. Then coated the goose liver pieces on both sides with breadcrumbs, by that time, the frying pan was already heated.

He placed the breadcrumb-coated goose liver in the pan to fry over medium heat.

Qi Siming watched with some surprise:

"What does this mean? Coating it in breadcrumbs too?"

Qiu Zhenhua didn’t answer his question directly but instead asked a question back:

"Have you had crispy cream ice cream before?"

"Of course."

"And compared to regular cream ice cream?"

"I think it’s tastier than regular cream. The crisp coating adds another layer of texture... Is that why the goose liver is coated in breadcrumbs?"

Due to the hot pan, the moment the goose liver touched it, a sizzling sound was heard, with even yellow fat gradually oozing out below.

Lin Xu smiled and said:

"If you like crisp skin, coat it in breadcrumbs or flour. If you prefer it seared, just fry it directly... Some people even like the tenderness, so later I’ll prepare all of them, and you can learn whichever method you like without having a dilemma."

Not far away, Zeng Xiaoqi and the others giggled quietly.

Goodness, just now he said he wasn’t good at it and aimed not to mess up, and now there’s no holding back.

Showing all methods at once really blocks the opponent’s options.

We hope the TV show doesn’t feature goose liver this time; otherwise, it’s like shooting yourself in the foot... Oh my, thinking about it this way, why does it seem like we’d rather they do goose liver this time?

The staff from the production team were quietly discussing the cruelty behind goose liver preparation when they first started, feeling uneasy.

But smelling the delicious aroma wafting from the kitchen, everyone couldn’t help but swallow a bit.

This goose liver, so cruel... so tempting!

As they were eagerly anticipating a taste, in the TV studio, Min Zhengnan held a whole pristine white goose liver and said to Liu Guitian:

"This time I’ll cook goose liver and absolutely crush Lin Xu!"

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I thought I’d finish earlier today, but here I am, still writing. This Chapter is 5200 words long, asking for monthly tickets, my brothers!