Many chefs actually started out as knife makers, and Mr. Chen has the most say.
Because this old gentleman with quite a lot of past experience has not only worked as a pig butcher, not only as a soy sauce worker, not only is he familiar with many "three religions and nine streams" in the market, but he has also learned to be a chef.
Of course, he couldn't do it anymore.
Because after becoming a chef apprentice, the only thing he had to do every day was to chop, chop, chop.
As for how to cook?
Sorry, you need to be a knife maker apprentice for three to five years first.
This is a clear technological monopoly and the exploitation of the bottom labor force. The young Mr. Chen, well, at that time he was still a handsome young man with thick eyebrows and big eyes. This young man saw through this very wisely, and then he flashed
People.
More than half a century later, nearly a hundred years later, in a casual conversation, the old man talked about this experience to his disciples, and then said: "Knife skills are actually still very necessary."
Sooner or later, manual knife work will be replaced by machines. No matter how skilled people are in "mechanization", how can they compare with the machinery itself?
Cut tofu, lotus root, radish and other things into shreds, thin enough to pass through the nose of a pin, thin enough to use a hair as a comparison. How much time does it take to sharpen your knife skills to such a level? How much time does it take?
Long-term accumulation?
However, if it is replaced by a machine, it can effortlessly be accurate to millimeters, accurate to microns, and even accurate to nanometers!
It can be said that mankind has suffered a huge defeat from the very beginning.
But using people as machines is a huge waste in itself.
As a human being, what are your greatest advantages and strengths, or to put it more directly, your “footing”?
As early as more than 2,000 years ago, during the golden age when various schools of thought flourished, Xunzi's "Encouragement to Learning" stated clearly:
"I taste it and think about it all day long, which is not as good as what I learned in a moment; I taste it and look at it, but it is not as good as climbing high to gain broad insights."
"When you climb high and move, your arms are not lengthened, but you can see far away; when you shout with the wind, your voice is not faster, but when you hear it, it is loud. If you pretend to be a horse, you will not be able to reach a thousand miles; if you pretend to be a boat, you will not be able to do it.
It’s water, but there are no rivers.”
Then draw the conclusion:
"A gentleman's life is not different; he is good at things and fake things."
A capable person is not born different from ordinary people, but is good at making use of external objects, various external environments and resources, so that he can climb higher step by step and get the best of both worlds.
Good at fake things!
Instead of treating yourself as something!
For example, an apprentice knife maker regards himself as a machine used for cutting.
But when there is no machine to perform the work for the time being, people must also step up and use it as a machine.
The reason why cooking requires knife skills is because you need to pay attention to the heat.
Take a radish as an example. If you cut a radish into different thicknesses, no matter how thick it is, no matter whether it is fried, stir-fried, braised or stewed, in the same time, some radish shreds will be cooked and some will be half-cooked.
Some are even still alive!
Why should we pay attention to the heat?
No matter how great the chef is, how can he control the time?
Therefore, as Mr. Chen said, "Knife skills are still necessary."
This is the least technical process, but it is the most basic and indispensable existence in the system of "cooking".
After the knife work comes the heat.
The dividing line between heat and heat is cooked and undercooked.
Not cooked? Like cooking something, just cook it as hard as you can!
So this dividing line is easy to cross, but after crossing it, it becomes the second dividing line depending on how far it is cooked.
For example, if you cook meat, it is overcooked, but it is overcooked, very raw, chewy, hard to chew, or even chewy. This means that it is more than adequate, but not good enough.
Your dish is cooked with meat and radish.
The meat was cooked to perfection, but the radishes were either still crunchy or too rotten.
This requires either different cutting techniques, one larger and one smaller, one thicker and one thinner, or placing the pot at different times.
Now that the heat is in place, the next step is to work on the matching.
Scrambled eggs with green peppers, yes, scrambled eggs with green onions, yes, but can scrambled eggs with Chinese cabbage be okay? Can scrambled eggs with cauliflower be okay? Can scrambled eggs with lettuce be okay? Can scrambled eggs with lotus root be okay?
Why is it possible?
Why not?
This is just the combination of main ingredients, and then there is the combination of ingredients.
Is it enough to do this?
That’s it.
But you can still be particular about it.
For the same scrambled eggs with green peppers, you can either "green peppers wrapped in eggs", the two are inseparable, or you can "green peppers mixed with eggs", green peppers are green peppers, and eggs are eggs.
You can put it on the plate as you like, or you can make it into different shapes in the pot, such as round or heart-shaped.
You can also choose different green peppers, including green ones, orange ones, and red ones, and then separate the egg whites and yolks. The final dish will have five distinct colors: orange, yellow, red, white, and green.
And so on.
Breaking it down here, you can clearly understand that the so-called "cooking skills" are actually a composite system composed of many processes.
Theoretically speaking, a chef of the highest level must complete all these processes.
But this can only be done theoretically.
In reality, such a "highest level" chef does not exist. It far exceeds what a chef in the normal sense should pay attention to.
If you want to make a dish as good as possible, in simple terms, what should you do?
Hire the best knife maker.
Hire a master chef with the most experience in cooking.
Hire a highly qualified nutritionist.
Hire a pharmacologist who is good at both medicine and food.
Hire a senior research expert on human taste.
Hire a great artist.
Or, do we need to hire another psychologist? Or something else?
…
When Xu Guangling entered concentration this time and interpreted the world of consciousness in concentration, he encountered such a problem.
At a certain period of time, he focused on "food" and extracted everything related to it from his entire consciousness.
Then he discovered that in the end, almost half of his consciousness was absorbed. In other words, just the condensed core of "eating" could cover most of his consciousness.
Then when "medicine" was used as the core of cohesion, the same situation occurred.
Then, he used "Happiness" as the core, as the cohesion core, to coordinate consciousness, and the same situation occurred again.
In this way, there are many core switches. In this switch, all the consciousness and all the knowledge fragments are constantly changing different shapes and changing into different appearances to match and adapt to different cores.
So, in this switching and change, Xu Guangling knew how to "learn" in the future.
After any newly acquired knowledge enters the mind and enters the world of consciousness, it can be attached to different cores, allowing it to completely melt through constant cooperation and change, and then turn from "foreign" into consciousness.
The "original" nature of the world.
This is one of the gains.
Accounting for 1% of the results of this admission.
And that 99% is because Xu Guangling finally discovered after switching dozens of cores that none of those cores could coordinate and operate all of his consciousness, or knowledge.
Either hang a thousand and miss a thousand, or hang a thousand and miss a thousand.
It's like using a magnet to absorb iron powder scattered on paper.
The No. 1 magnet has absorbed 90%; the No. 2 magnet has absorbed 80%; the No. 3 magnet has absorbed 70%; and the No. 4 magnet has absorbed 60%.
And so on.
There is only one core exception.
"The crowd looked for him thousands of times, but suddenly I looked back, and there he was, in a dimly lit place!"
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