I'm the Culinary God

Chapter 1181: Chapter 476: Which Kitten Could Resist Slow-Cooked Goose Liver? Clear Soup Braised Lamb Spine!

"Damn! Qiuqiu really doesn’t trust me!"

Lin Ji’s Food.

Lin Xu carried the goose liver upstairs and met Xie Baomin, who had just finished filming a shop exploration and was ready to have dinner. He told him about Qiu Zhenhua taking on a new apprentice.

Old Xie was quite upset, feeling that Qiu Zhenhua was looking down on people.

However, having the junior brother as the introducer was also fine. Establishing his seniority early on would prevent the younger generation from mistakenly treating the junior brother as a peer.

"What is the junior brother carrying?"

"Goose liver. Old Huang gave an extra piece as a backup and said if it’s not used, you can give it to Dundun to improve life. I’m planning to try slow-cooking at a low temperature to see if it really becomes as delicate and silky as they say."

Upon hearing this, Xie Baomin said:

"Then let’s research it together. I’ve also been pondering the low-temperature slow-cooking technique of Western cuisine lately and find it quite interesting."

Actually, there are dishes in Chinese cuisine that require slow-cooking at low temperatures too, such as the classic Plain Chicken, which is cooked by immersing it in hot water instead of boiling it.

But Western slow-cooking at low temperatures differs from Chinese cooking; Western cuisine involves water-bath cooking.

That means marinating the ingredients in advance, placing them in special low-temperature sealed bags, and then immersing them in hot water. This method cooks the food through a water bath.

The water temperature is generally sixty degrees, and it takes a long time to cook the ingredients thoroughly.

It’s said that top Western restaurants spend three days and nights to slowly mature goose liver in low water temperatures.

Low-temperature slow-cooked goose liver melts in the mouth like ice cream. A gentle touch with the tongue makes it as silky as chocolate.

When they arrived in the kitchen, Lin Xu opened the package of goose liver, bringing out this piece weighing nearly two pounds.

"Wow, this goose liver is nice, looks like Old Huang went all-in."

"The taste from today’s preparation will be different and better than regular goose liver. However, this fatty liver is only suitable for Western-style cooking. If you try to cook it with Chinese marinade, it’ll be inedible."

Lin Xu felt that to enjoy goose liver cooked in brine, one must use the Chaoshan method.

The massive lion-head goose liver is cooked through in brine and then slightly soaked, with a texture that’s tender yet has a bounce. When cut open, oil spills out from the cut section.

Just looking at such a goose liver is enough to make one’s mouth water.

"Indeed, domestic goose liver in brine is quite nice. I’ll grab a few from Building 10 later. The Chaoshan brine is famously delicious, and within all brine-cooked dishes, goose head, goose liver, and goose gizzard are top-notch. Whether paired with wine or rice, they’re exceptional."

Previously, Lin Xu had tasted lion-head goose at Building 10, and the taste and texture were indeed good.

But he hadn’t eaten goose liver or goose head. Since the senior brother was going to "fetch" some, he would wait to try them; the taste would surely be splendid, especially since he didn’t pay for them.

Things obtained for free -- how could they not taste good?

Lin Xu divided the goose liver and placed it in a basin, then poured two boxes of pure milk in for marinating.

Before slow-cooking at low temperature, goose liver needs to be marinated to remove any odd odors. But since Dundun can’t eat seasonings, marinating with milk will suffice.

The milk makes the goose liver more tender and gives it a subtle milky fragrance, better suiting a kitten’s palate.

If not for Dundun, it would already be soaking in prepared brine at this moment.

After putting the goose liver to marinate, Lin Xu said to the chauffeur:

"Tomorrow, get two more pig heads. I plan to try making a new dish."

A new dish?

Xie Baomin was a bit curious:

"Junior brother, what new experiment are you planning now?"

Lin Xu smiled:

"I’ve already made Stewed Catfish Head and Crab Meat Meatballs, so now it’s time to try Braised Whole Pig’s Head."

This relates to a branch task in Huaiyang cuisine, and I can’t miss the opportunity."

Coincidentally, I’ll be at the shop all day tomorrow and won’t be too busy, so I can attempt it, to see if I can achieve the legendary texture and flavor."

Xie Baomin became interested:

"Wow, this dish really tests one’s physical strength. Moving a twenty-pound pig head around and performing Bone Removal can be exhausting for a chef... why did you suddenly want to make this dish?"

Braised Whole Pig’s Head is a meticulous task for rough-handed people.

By rough-handed, it means the entire process requires a lot of physical strength; without it, no amount of culinary skill will suffice.

Apart from requiring great strength, it also demands precision like Zhang Fei doing embroidery.

Because of the difficulty of removing the bones from a raw pig’s head, where some parts are just a layer of Pork Skin, a slight mistake while deboning can break the skin.

The main requirement for Braised Whole Pig’s Head is that the outer skin of the pig head should remain intact.

If it loses its appearance, the entire dish is ruined.

Lin Xu laughed and said:

"Obsessive-compulsive disorder, having made Meatballs and Catfish Head, not making the whole pig’s head feels incomplete, plus I’m curious to try deboning the pig’s head..."

The best part about making this dish is that the system doesn’t require a dish rating.

It seems that just making it will count as a pass, so Lin Xu intends to challenge it.

If he manages to make it, everyone will be pleased, and if not, consider it a workout.

Some people go to the gym to lift weights, we work out by lifting pig heads.

Seeing the expectant look on his junior brother’s face, Xie Baomin smiled and said:

"I’ll come tomorrow too, to taste your Braised Whole Pig’s Head cooking skills."

Lin Xu knew clearly that this was his senior brother worrying he wouldn’t manage it well, so he specifically came to support and offer guidance if necessary.

He smiled and said:

"Thanks a lot, senior brother."

"Why thank me? We’re brothers, no need for thanks."

After half an hour of milk marinating, Lin Xu took out a sealed bag and put each piece of goose liver into a separate bag. He then took a temperature-controlled pot, added water, and set the temperature to sixty degrees.