Justin Nguyen
Ms. Li
English 101-005
12 October 2016
Eat
Drink Man Woman Voiceover
Tone:
must give a solid message on the importance of these traditions.
Voiceover:
French man, (Can you guess?)
If I don’t like it, I don’t swallow. So let’s begin
this cooking session.
The man prepares the fish
whole which is fantastic as most of Western chefs know that it imparts more
flavor into the filet instead of just cutting the filet ahead of time, yet most
customers prefer to only be served the filet instead of the whole fish. Even
Gusteau knows this.
By scoring the squid, he
tenderizes the flesh like any Michelin star chef would do, at least a good French
chef.
I admire his skills with
a sharp half inch steel blade as I do not see many chefs use a cleaver, but a
regular kitchen knife. The precisions through every component of cutting seems
to highlight the natural shape of the food unlike the blather I see from the
new trendy restaurants.
By marinating the pork in
the sauce, he builds a wonderful layer of flavor in the meat as it fries in the
wok. This is much better than bland British cuisine. My my, the glossiness of
that caramelized skin.
The steaming of the
mushrooms seems much easier this than our old style of “en papillote” (in
parchment).
When he cooks the sauce,
the flavor intensifies into a delicious, rich syrup for the steamed dish like a
demi glaze.
Usually, I see chefs
carve the raw chicken into its main components of breast, wing, and etc. He
prepares it with less elegance than my fellow Frenchmen, but it fits in the
pot.
The poaching chicken
sucks the wonderful flavor of the broth especially with the wet parchment on
top because the flavor builds as the chicken cooks.
He even uses natural rock
salt which often imparts great flavor even just as salt. Fancy salt may cost up
to hundreds of euros.
Two cleavers seem much to
just grind up the mince, but he does create a funky beat, no?
The precisions with the
pastry and the filling becomes the envy of any stubborn, deranged Italian chef.
Even I am jealous of the
cuisine as it combines many western traditions into Chinese ingredients. Each dish
holds layer of flavors with much heart like my mother’s ratatouille from that
dang rat. Before, I commonly exhibit my disinterest of Chinese cuisine as
nothing more than frivolous waste of time. Now that I see what Gusteau really
meant from anyone can cook as in a cook can come from anywhere even in the back
alleys of China. I will be returning soon, hungry for more.
Works Cited
“Anton Ego (Character).” IMDb. Accessed October 11,
2016. http://www.imdb.com/character/ch0009859/quotes.
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