I'm the Culinary God

Chapter 1178: Chapter 475: Qiu Zhenhua: I Want to Take Qi Siming as My Apprentice, Can You Help Me... [Subscription Requested]

"Sizzle, sizzle..."

The goose liver in the pan was searing off a lot of yellow fat, emitting a rich aroma.

Qi Siming, somewhat unfamiliar with Western cuisine, curiously asked:

"Can we flip it now?"

Lin Xu smiled and replied:

"Not yet, it needs to keep searing."

Saying this, he took a plate, poured in some red wine, and placed a raw goose liver from the cutting board into it to soak in the wine.

The second method of preparing goose liver is to coat it with flour and pan-sear it directly.

To enhance the flavor, the goose liver is usually marinated in red wine first. This way, the seared goose liver has a subtle wine aroma, making it taste like red wine ice cream.

Furthermore, if the quality of the goose liver is generally mediocre, it might have a slight off-flavor, which can be cleaned away through marinating in red wine.

Flip it around so both sides of the goose liver are coated in red wine.

After completing these preparations, Lin Xu returned to the stove. The goose liver in the pan had released more fat, and from the look of the heat, it seemed ready to be flipped.

However, before flipping, it’s essential to add some condiments typical for Western searing and roasting dishes - black pepper and coarse salt.

Lin Xu used a pepper grinder to sprinkle some crushed pepper and coarse sea salt onto the goose liver.

Soon, the goose liver oil brought out the aroma of the pepper.

"Hmm, the aroma is even richer now."

Qiu Zhenhua said with a smile:

"Black pepper truly is the soul of Western cuisine; meat dishes hardly ever do without this seasoning."

Holding a spatula in one hand and supporting the goose liver in the pan with the other, Lin Xu quickly flipped the goose liver over.

The seared side of the goose liver was golden brown, exuding a rich umami flavor.

Without even tasting it, the smell and appearance were tantalizing enough to make one’s mouth water.

Especially after frying, the mouth-watering aroma of the goose liver was simply irresistible.

After flipping all of them, he faced the camera and said:

"Goose liver melts easily between forty to fifty degrees, so when frying, the pan temperature should be slightly higher so that the surface sears quickly, preventing the goose liver from melting."

This is much like the logic of searing meat in Chinese cuisine.

During oil-searing, the meat’s surface dehydrates quickly in hot oil, while the moisture within is firmly locked in.

This is why dishes like stir-fried pork in restaurants have a more tender texture — thanks to this extra oil-searing step.

Lin Xu sprinkled more pepper and coarse sea salt on this side too.

Truth be told, pepper and salt aren’t essential because the sauce’s flavor is enough to complement the taste of the goose liver.

However, adding them does noticeably enhance the flavor.

Especially for less-than-premium goose liver, pepper can effectively clean away any off-flavors.

I must say, there’s a reason the Great Ying Empire waged wars worldwide for pepper back in the day, though the cooking skills of the Great Ying Empire...

What a waste it was to seize all that pepper.

This side was also done, so Lin Xu used a spatula to carefully slide the golden-brown goose liver onto slices of bread on a plate, then placed a slice of pan-seared apple on top of the goose liver.

Layers of fruit, goose liver, and bread slices stacked together created a slight chaos amidst the order, appearing quite aesthetically pleasing.

He scooped a spoonful of the pre-cooked sauce, drizzling some over the apple slice to serve both as garnish and to add flavor to this dish.

Next, he poured the remaining sauce on the other side of the plate.

As he poured, he quickly swirled the spoon, letting the sauce scatter in an arc, instantly giving the dish a more "Western" look, making the white plate appear less monotonous.

"It instantly has a Michelin vibe. Lin, have you studied Western cuisine?"

Qi Siming, very curious, noted how Lin claimed not to be proficient in Western cooking but was so professional right off the bat. The way he made a beautiful arc with the sauce using a spoon wasn’t something a novice could pull off.

Lin Xu smiled and said:

"No, I just saw this plating style in Western-themed TV shows and followed suit."

In fact, this technique had nothing to do with Western cuisine; it was merely his plating skill at work.

Whether it’s Chinese or Western cuisine, even placing a bun on a plate, the plating skill would work to find the best spot on the plate to enhance visual appeal.

While speaking, Lin Xu picked up two sprigs of rosemary, placing them on the apple as a garnish, completing the pan-fried foie gras dish.

From preparation to appearance, it was impeccable.

Geng Lishan, sitting not far away, chuckled and remarked:

"Originally, I thought Lin Young Friend could only cook Chinese food, but he turns out to be so skilled in Western cuisine too. It truly broadens one’s horizons. I wonder what other surprises are in store."

Lin Xu finished plating, placing it on the work table side for the photographer to capture close-ups.

Without any pause, he began preparing the goose liver using the second method.

This method didn’t involve coating with breadcrumbs.

With bread crumbs, the goose liver developed a crispy surface when cooked, the crisp texture perfectly highlighting the soft and melt-in-the-mouth quality of the goose liver.

But for those who don’t fancy crispy skin, this approach might seem less pure.

To experience the pure texture of goose liver, you’d soak it in red wine for a while and sear it immediately in a pan.

Soon, the pan was hot.

Lin Xu used kitchen paper to wipe off the excess red wine from the goose liver surface and then placed it into the pan.

The reason for wiping it off is mainly to prevent excess red wine from turning the searing into boiling, which would easily melt the goose liver away.