I'm the Culinary God

Chapter 1179: Chapter 475: Qiu Zhenhua: I Want to Take Qi Siming as My Disciple—Can You Help Me... [Subscription Request]

The next step is similar to what we just did, pan-fry both sides and place them on a slice of bread.

Goose liver is different from other ingredients; it’s tender and melts easily, so you can’t flip it too much. Basically, you flip it once after it’s in the pan, and then it’s ready.

If you flip it frequently, you might end up with a plate of goose liver crumbs that look like tofu dregs.

With the two versions of pan-fried foie gras done, Lin Xu spoke to the camera:

"The classic ways of preparing foie gras are these two: simply put, the difference is whether you coat it in flour or not. The three-layer version is paired with fruits like apples and pineapples, while the two-layer version only has goose liver and bread, without fruit... Next, I’ll show you a third way to prepare foie gras."

He placed a raw piece of goose liver on a plate and then took a handheld torch, igniting it to sear the goose liver with the blue flame.

The flame’s temperature was high, and the surface of the goose liver quickly turned a golden brown as the aroma began to spread.

Compared to pan-frying, the high-temperature searing is more direct, allowing the surface of the goose liver to cook faster, locking in more aroma and fat.

Qiu Zhenhua, knowing that Lin Xu was doing this to compete with the TV station, didn’t say much, allowing more footage to feature Lin Xu in post-editing.

But seeing this high-temperature searing cooking method now, he couldn’t help but say:

"This technique is impressive, much more challenging than pan-frying, because the flame heats up faster, and a difference of just a few seconds can make the outcome vastly different."

This is somewhat similar to how black fish caviar is prepared in Japanese cuisine.

It’s also seared briefly with flame before being eaten, with strict requirements for the distance, temperature, and time of the searing, where small errors can lead to drastically different results.

Once one side was grilled, Lin Xu flipped it to the other side to continue grilling.

When both sides were done, he got a clean plate, placed a piece of toasted bread on it, then put the grilled foie gras on top.

This time, he didn’t add any pan-fried apples because the flame-seared foie gras is more tender and doesn’t pair well with the texture of apples.

Apart from apples, the previously simmered sauce couldn’t be used either.

Because this type of seared foie gras is best paired with another delicacy from Western cuisine—caviar.

Lin Xu took out a small tin of caviar, opened it, and spooned some onto the foie gras.

Nothing else needs to be paired; just these pearls of caviar alone already showcase the elegance of this dish.

"You can try the first two methods at home as they’re essentially home-style dishes, not too difficult, and the amount of sauce can be adjusted according to your taste. There are quite a few choices for the sauce, generally fruit-based sauces will do."

After saying this, Lin Xu picked up the freshly made seared foie gras and said:

"As for this method, it’s typically done in creative high-end Western restaurants. Non-professionals shouldn’t try it recklessly as it’s too dangerous and easy to burn yourself, and if grilled improperly, the taste of the foie gras may not be good."

His explanation concluded, and it was time for the taste testing of the three types of foie gras.

Zeng Xiaoqi sat with a knife and fork in front of the camera, her eyes fixated on the plate of foie gras, unable to resist swallowing:

"I originally planned to go on a diet, but now, it seems like I should eat my fill first... I’ll have to ask Mr. Chen if gaining weight counts as a work injury, otherwise, I’ll go on strike."

Beside her, Geng Lishan said:

"Lin, fooling the viewers is one thing, but fooling me too, saying you aren’t skilled in Western cuisine and yet easily making seared foie gras that even a Michelin three-star restaurant might find challenging..."

He picked up his knife and fork to try the crispy version of the foie gras first.

Pressing down on the apple, goose liver, and bread slice with his fork, he dipped it in the sauce next to it and then brought it to his mouth.

This way, you can best taste the textures and flavors of the various ingredients.

As it entered his mouth, the first thing he tasted was the sweet and sour apple, immediately followed by the goose liver.

The pan-fried goose liver was slightly crispy, but inside it was fragrant, tender, soft, and glutinous, melting in the mouth like ice cream, a truly wonderful experience.

A gentle press released the oils from the goose liver.

Don’t worry about it being greasy; the bread slice eaten along with it helps counteract the oils.

With one bite, not only do you taste the layers and flavors of the various ingredients, most importantly, even though the apple and bread are about the same size as the goose liver, the lingering taste in your mouth is still the rich and savory flavor of the goose liver.

It can be said that eating this goose liver gives an indescribable sense of joy.

"The sauce is well-prepared, the heat is precise and just right, and the texture and taste of the combined ingredients are wonderful. I strongly recommend viewers to try and learn at home; after all, the difficulty isn’t high, and as long as the ingredients are right, the taste won’t go wrong."

After saying this, he tried the version without breading, finding it even more delicious in taste and texture.

Lastly, he tasted the seared version, putting the goose liver, caviar, and bread in his mouth together; the moment the caviar bursts with its savory taste collides with the rich savory aroma of the goose liver, creating a sensory explosion that is truly stunning.

The two aromas, like eagles soaring in the sky, bring about a refreshing sense of pleasure.

And the bread slice eaten together ties the two flavors securely and neutralizes the saltiness of the caviar and the richness of the goose liver.

Needless to say, the bread slice is truly the perfect pairing for goose liver.