I'm the Culinary God

Chapter 1180: Chapter 475: Qiu Zhenhua: I Want to Take Qi Siming as My Apprentice—Can You Help Me...?

"Wow, this is really delicious, it even exceeds my understanding of typical Western cuisine. The higher the quality of the ingredients, the simpler the preparation. With just a touch of grilling, goose liver can be so tasty... Lin, my friend, have you considered switching careers?"

Just this skill in making goose liver could absolutely outshine all the Western restaurants in Yanjing right now.

Because the control of the heat and all is so precise and spot-on. If you were to open a Western restaurant, wouldn’t it be a hit?

There are quite a few foreigners in Yanjing, and most of them work in foreign affairs, so money isn’t an issue. With such delicious goose liver, it would definitely blow their minds.

Geng Lishan thought about it and even considered writing a "Glory for the Country" banner for Lin Xu.

Lin Xu smiled and said:

"I just mess around with Western cuisine casually, just playing around. My future focus will definitely be on Chinese cuisine, after all, that’s the heritage passed down from our ancestors, and it must not be forgotten."

While they were talking, Zeng Xiaoqi didn’t stop eating, shoveling large bites with a knife and fork.

She thought each kind was delicious and very tasty, especially when paired with slices of bread, it wasn’t greasy at all and really satisfying, giving a sense of pleasure in each bite.

Just as filming ended, Xiaowei and Xiaosui crowded over:

"Save some for us, you’re worried about gaining weight yet you eat with such zeal."

"Exactly, why don’t you let me do the taste testing work? I’m trying to gain weight anyway."

"Gosh, this goose liver is really delicious, it’s amazing!"

"Geez, it tastes so much better than the one I had at a Western restaurant for six or seven hundred last time. Now that I have Lin’s tutorial, next time I’ll buy a goose liver and try it at home."

"Lin, what if I buy goose liver but can’t finish it?"

This question made others also look at Lin Xu, curious about how to preserve goose liver.

If you buy a whole goose liver, it’s usually from one kilogram up, and with such a greasy nature, you definitely can’t finish it in one meal.

So preservation had become a concern for everyone.

Lin Xu said:

"After buying it, if it’s frozen, let it naturally defrost. If it’s chilled, just cut it into thick slices, wrap it with plastic wrap, and keep it in the fridge. Whenever you want to eat, just take it out to defrost... As long as you don’t defrost with hot water or a microwave, the goose liver is likely to remain intact."

Xiaowei blinked:

"What if it’s defrosted with hot water or a microwave?"

"You’ll get a portion of raw goose liver paste... Hot water and microwave will cause the goose liver to melt quickly."

After saying that, Lin Xu saw there were about ten slices of goose liver left and decided to fry them in the pan.

Since everyone wanted to eat, they might as well enjoy more. Anyway, there’s no need to freeze them again.

As for the oil rendered from cooking the goose liver, Lin Xu didn’t waste it. Instead, he poured it into a frying pan and heated it to make fried bread slices.

These bread slices would have the strong savory aroma of goose liver, making them incredibly tasty.

While they were competing to eat the goose liver, in the recording studio of the TV station, Min Zhengnan had just finished making Pan-fried Foie Gras with pineapple slices, goose liver slices, and toast.

As a Western chef, there’s no problem frying a goose liver dish.

"This is the renowned Pan-fried Foie Gras in Western cuisine, very challenging to make, and not recommended to try at home due to high specialization in Western cooking. Beginners in the kitchen can easily mess it up..."

He displayed the cooked goose liver in front of the camera and nostalgically said:

"When I was studying in Paris, my French cuisine teacher told me about a firefighting roasting method. Unfortunately, my visa was about to expire, so I didn’t get a chance to learn it. If I did, it would definitely amaze everyone with the wonders of Western culinary arts!"

The Michelin three-star chef, reminiscing, was about to continue when Liu Guitian waved him off:

"Alright, alright, this is for our audience here. If you keep glorifying Western cuisine, it might affect the review process... Are we done? If we’re done, let’s wrap it up."

On the other side, at the shooting site of "Flavors of Life."

After eating and drinking their fill, Zeng Xiaoqi patted her head, a bit regretful, and said:

"We should have made another dish with the remaining goose liver, like the classic cold goose liver dish in French cuisine. I got carried away eating, what a mistake."

Though all the ingredients were provided by Lao Huang for free, the time and those ingredients could have been used to shoot another video.

"Flavors of Life" currently airs three to four times a week, although some videos have been accumulated, it’s still not enough.

Because towards the end of the year, everyone is busy, and the head chefs might not have time to participate in filming.

Lin Xu said:

"Since we ate it, let’s not dwell on it. It’s also good to give everyone a firsthand look at Western cuisine, so they won’t always think it’s so lofty and mysterious. Most Western dishes are just dressed-up home cooking with some pomp and ceremony, not actually that difficult."

Just then, Xiaowei opened the fridge and took out a sealed goose liver saying to Lin Xu:

"This is the backup goose liver that Boss Huang brought. He said if it wasn’t used, you should take it home for Dundun... Goose liver is so greasy, does Dundun like it?"

Lin Xu smiled and said:

"Goose liver might be fatty, but it’s composed of unsaturated fatty acids, eating a little won’t be a problem."

Xiaosui curiously asked:

"Do you fry Dundun’s as well?"

"No, I’m planning to cook it slowly at a low temperature. If Dundun likes it, I’ll give it to him. If not, it’ll be our dinner."

Xiaowei blinked:

"Seriously, humans envy cats. Another day of envying Dundun!"

Lin Xu was just about to chat some more when Qiu Zhenhua suddenly came over and whispered:

"Master Lin, I have something to tell you..."

Lin Xu smiled:

"Actually, I have something to tell you too."

The two of them went into a small office nearby. As soon as they entered, Qiu Zhenhua glanced outside through the blinds:

"I’ve noticed that Qi Siming has quite a talent and skill, almost like a younger version of myself... Master Lin, I’d like to take him as an apprentice, can you ask for me? By the way, what did you want to tell me just now?"

Lin Xu: "..."

I’ve seen mutual pursuits in love, but how did apprenticeship and accepting apprentices also become popular like this?

He said with a smile:

"What I wanted to say is exactly this. Qi Siming thinks you’re so skilled in both hot and cold dishes and wants to learn from you but is afraid of being rejected."

"Gosh! This kid worries too much, how could I reject him?"

Qiu Zhenhua glanced again at Qi Siming, who was busy preparing to shoot pastry in the kitchen.

A young person with talent and skill is truly enviable.

No wonder Head Chef Gao insisted on taking Master Lin as an apprentice then. With such talent, who could resist the urge to take them in...

Seeing him so happy, Lin Xu felt quite cheerful too.

A mutual pursuit indicates that there will soon be a feast, and maybe the senior brother can find some fun then as well.

And for himself, somehow, he had become an uncle-level figure... For a twenty-two-year-old young man like him, being called uncle feels a bit aged.

He said:

"Then I’ll let my senior brother know so that he can be the introducer and set up the Apprenticeship Banquet. After that, you won’t need to keep partnering with others on the program."

Qiu Zhenhua nodded vigorously:

"Yes, yes, let’s set up the Apprenticeship Banquet. But as for the introducer, I’d rather have you take that role, I don’t particularly trust your senior brother..."

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