The Culinary Cultivator

If there is no salt in this world, will electrolyte imbalance affect the body? Answer: There is no salt in the food world. Doesn't it mean that there are no salty things? Spices cannot be salty? Many things have a salty taste, which I will write about later. They understand salty taste... Also in India, salt and sugar are rarely used in Indian cuisine. They all use spices to make dishes, as do some areas in Thailand. Although we didn't find it tasty, there was Indian and Thai food. The protagonist, French Fries, maliciously fills the audience with water. Answer: The author has personally made these French fries. It is not just about cutting them and frying them in oil. To make a simple French fries delicious, there are countless processes involved. Some people say that the protagonist did not soak the starch on the potatoes before processing. In fact, I wrote it very clearly. Water [boil] for 40 minutes. Note that this is blanching, mainly blanching, not boiling, so 40 minutes is a reasonable time. There are also trolls who talk about cooling down and whether they eat too much McDonald's. I can only tell you haha. If you don't understand, don't make random comments. It only shows ignorance. Do the freshly boiled French fries need to be roasted to process the starch on the surface, and then fried directly? Are the fries still called fries? So soft! This cooling step is to make the French fries crispy, and generally requires dry ice cooling, but McDonald's and KFC actually use natural cooling. Never underestimate any snack, it contains the principles of food. The author doesn't know anything about cooking, so he's writing nonsense! Answer: This is what many trolls say. I can't refute it, and I can't cook in front of you in real life. However, the author is a pastry chef and chef, and he usually keeps many professional books at home. Just pick up a book list! "Knowing the Best Taste of Japan", "Le Cordon Bleu Western Cooking Guide", "The Science of Cuisine", "Independence Day · Food for the First Time", "Independence Day 2 · Food for Sunrise", "The Science of Tasting", "The Key to Cooking [Traditional Chinese Edition]" three volumes, "Ingredients (Michelin Only)" Edited by Lucky Weir, a master of special cooking ingredients)", "Science·Cuisine", "Food and Cooking Skills" 4 volumes, "The Rules of Cooking", "The God of Cook's Home Cooking", "Food Information Map", "Food Nutrition Encyclopedia", "Search for Freshness", "Five Thousand Years of Chinese Cuisine"... There are too many books, so I won't list them all! I can say that every dish I write is more professional than those who write about food in Qidian. This is not just my boast, this is my self-confidence. You can say I'm trolling, but don't insult my integrity. I write unprofessionally and get criticized; I write so professionally and you still criticize me. I didn't write the book for you to criticize, but to explain the history of Chinese cuisine. For some reasons, there has been a gap of 50 years! But 50 years ago, before the Qing Dynasty, Chinese cuisine was one of the world's great arts, and this was recognized by the whole world.

Well, I haven't read Chapter 100 yet. The Jiuchong Tower belongs to the protagonist's adoptive father. The protagonist only relied on Jiuzhonglou's material foundation and his own memory to profit from his adoptive father's inheritance. Even if he didn't tell him the specific situation of his adopted sister, it seems that he didn't teach him the cultivation techniques he got... He only focused on raising his adopted sister as a pet, and didn't improve his self-preservation ability, so he just enjoyed the fun of feeding her. Real! Tonic Bilian! Hehe! I don't know how many chapters later I teach the girl the exercises and let her practice them. The protagonist of Jiuchonglou just uses it as a golden finger. Is this how you take care of your little stepsister?

After reading the introduction, I have a question, how do you have time to be a Buddha and jump over the wall while fighting?

I saw your book in the bookshelf guide today, and it was about French fries. I read about your works. I am currently working as a chef in a hotel. I didn't have much work to do today, so I fried some French fries using your method. According to the method you wrote, I can make French fries, and they taste good. However, the textbook is too serious, and the actual operation does not need to be so troublesome. Many steps can be replaced, right? It's not necessary to boil it for 40 minutes, even though that's what I did. ... Public catering requires cost consideration, and time cost is also a cost. (The sentence after the ellipsis was said by our head chef. He thought I was wasting... There were no customers, so standing there was nothing wrong. I admit that just water and electricity money can be wasted a lot 🤭 At least the French fries require an extra 20 yuan for craftsmanship.) Your method is suitable for franchise stores that sell semi-finished products in large quantities. The higher the volume, the cost will naturally be diluted. It is impossible for ordinary stores to finish large batches and leave them there. My evaluation of this method is not practical. I don't believe there are no additives in supermarket fries. When I worked in a supermarket, the fries came in semi-finished products. Even if they were frozen for half a month and fried, they would look the same. It's really surprising that there are no additives. The length of time the French fries are left does not matter. If you want to fry them and eat them now, just blanch them in boiling water until they are half-cooked. Use a towel to absorb the moisture on the surface, pat a thin layer of starch on them, set them at high oil temperature, and fry them at 30% to 40% oil until they are cooked. The whole process takes less than ten minutes. . . We don't have this dish ourselves, and some customers insist on asking for French fries. We do this every time, and the taste is not bad when eaten within an hour. . .

The entire alien world has its IQ limited by the aura of the protagonist, so the food civilization that has developed for who knows how many years is not as good as a technological civilization that has developed in a much shorter time.

Personally, I think the world setting should be about chefs just like ordinary alchemy, but the chef's "elixir" tastes better. And there is no need for salt in this world because the nitrate content of seawater is too high, so no one tries to refine salt. All the flavors of food in the world are inspired by spices, so my understanding of food is quite high. Finally, cooking practitioners should be like practitioners in ordinary fantasy novels. The improvement of physical fitness of dishes depends on the combination of various spices and awesome ingredients (refer to the alchemist). Therefore, the biggest purpose should not be delicious, so no one will think of adding salt. Personal opinion

So... I... Raised this book as a eunuch? ? Uh-huh, I'm a little upset...

Author. . Why. . . Break updates. . . .

It's been a while since I've updated. Is this a eunuch? It's rare to find a good-looking one emmmm

Judge: Why! It will be so delicious. Me: Because I drank marijuana (｡ò ∀ó｡)