Translator: 549690339
Cindy Clarke listened and nodded continuously.
Discussing these matters with Adrian Zhekova was indeed a good choice.
Adrian Zhekova might not be good at cooking.
But no one should know the ins and outs of the industry better than him.
Moreover, he could analyze things for her from a very professional perspective.
There were many aspects that she, as a chef, sotis couldn’t consider.
“However, choosing Michael Greene’s signboard cuisine undoubtedly increases the difficulty.” Adrian Zhekova said, “His demands will be higher. If it is even slightly inferior, it will be difficult to achieve high marks.”
Cindy Clarke nodded: “The more difficult it is, the more I want to take up the challenge.”
“I really want to try if I can co up with sothing different for this dish.” Cindy Clarke said, “If it really doesn’t work, I can always change the cuisine.”
“What are you using for this soup?” Adrian Zhekova took a sniff, and the more he sniffed, the fresher it slled.
“This dish was actually recorded in my recipe book. However, the stock used in the recipe was made with fish lips, shark fin, snow clam oil, and aged ham. These ingredients are all rich in gelatin, and when combined with the gelatin from the chicken soup itself, it easily transforms the stock into a jelly-like consistency that is added to the fish belly. A separate rich soup is made with bird’s nest, abalone, dried scallops, sea cucumber, and beef skirt added to the chicken soup.”
“But I didn’t add bird’s nest and shark fin,” Cindy Clarke said, “It is because of environntal and ecological protection. Bird’s nest itself has no taste, and it doesn’t have much of an effect on flavor enhancent. It is only added because it was valued by ancient people, but it is not necessary. I don’t want to add it just for sensationalism.”
“As for shark fins, people have been advocating not to consu shark fins for a long ti now. In addition to being rare and expensive, the nutritional value of shark fin itself is mostly protein and nothing special. On the contrary, it is a cruelty to sharks.”
“Buying and consuming shark fins is harmful and useless. Although my not using them might not make a big difference, at least I am doing my part. By setting an example on the competition stage, I might inspire others as well.” Cindy Clarke smiled.
“I added the rest of the ingredients. I’ve been simring the soup since this afternoon. Normally half an hour of stewing would be enough, and also during the competition, they won’t give too much ti to make the soup.” Cindy Clarke said, “It’s just that this afternoon, I’ve been testing the proportion of these ingredients.”
“In order to avoid making a large amount of waste soup by stewing them repeatedly, I had to add them bit by bit, constantly tasting it to see what was lacking, and adjust it accordingly. I kept recording the new ingredient ratios, which is why it took so long, until now.” Cindy Clarke fanned the hot steam of the soup towards her nose.
She took another taste.
“I’ve tasted it all afternoon and my taste buds are getting numb.” Cindy Clarke scooped another spoonful for Adrian Zhekova, “You give it a try.”
Adrian Zhekova took a sip and carefully tasted it: “It’s very fresh, but I feel like there’s sothing missing.”
“I think so too.” Cindy Clarke glanced at the ti, “That’s it for today. I originally planned to make the yellow croaker in soup as one of tonight’s dishes, regardless of how the final product tastes or what it lacks. I’ll stop here and continue researching tomorrow.”
She couldn’t ignore dinner just because she wanted to keep researching.
Adrian Zhekova nodded and Cindy Clarke urged him: “You go change your clothes now. I guess it will be ti for dinner in more than half an hour.”
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