coobybook Chapter 466 - 427: No One Is Perfect, and No Chef Is Flawless—Having Shortcomings Is Normal
Chapter 466 - 427: No One Is Perfect, and No Chef Is Flawless—Having Shortcomings Is Normal
Time quietly slipped away as the two cooperated seamlessly...
In no time, all the piglets had completed the cutting process.
Next, Huang Jun took out wires and pliers and began working with Qian Guoxiang to securely tie the four small legs of the piglets.
The method of tying was quite particular; the pig hooves had to be bent backward until parallel with the leg bones, then tightened with a wire.
This was done to prevent the tendons in the pig legs from shrinking during roasting, which could cause deformation.
Once tied, the roasted piglets not only appeared neat but also looked more appealing.
Over there, Aunt Li was responsible for boiling water, and when she saw the water in the pot starting to bubble, she smiled and called out, "Chef Huang, the water is nearly boiling..."
"Got it!"
Huang Jun responded, put down his work, and took the pre-prepared baking soda, sprinkling a small handful into the large pot.
This baking soda made the pig skin tender and soft, resulting in a crispier texture when roasted.
Once scalded with hot water, the pig skin tightened without wrinkles, making it easier to roast.
When the water in the pot was boiling and bubbling...
Huang Jun took a meat hook and hooked the pig’s skull, placing the piglets face down into the boiling water for a quick scald.
This step doesn’t take long, a minute is enough.
As time elapsed, Huang Jun lifted the piglets out of the hot water.
After this scalding, the wrinkles on the pig body disappeared, and the pig skin tightened, appearing much cleaner.
Upon encountering hot water, the pores of the pig skin shrank, pushing out the dirt inside, making the pig skin look cleaner and whiter.
Once the piglets emerged from the hot water, Huang Jun immediately put them into cold water to cool down, allowing the fat to escape from the pig skin and making it even crispier.
Meanwhile.
Huang Jun quickly scalded some more piglets.
Seeing that the piglets initially thrown into cold water had mostly cooled, he turned to Assistant Chef Qian Guoxiang and said, "Assistant Chef Qian, I’ll leave the rest of the piglets to you for scalding!"
"Okay, Chef Huang, I guarantee to complete the task!"
Qian Guoxiang agreed cheerfully and continued to work.
Huang Jun then picked up the cooled piglets one by one, placing them skin side down on the workbench, preparing for the crucial marinating step.
The meat of these piglets was exceptionally tender, with juices that could be squeezed out with a gentle pinch, carrying a natural fresh fragrance without any odd smells.
For the marinade, Huang Jun didn’t plan to complicate things; the aim was to bring out the full flavor of the meat.
He took out a large stainless steel bowl, sprinkling in some salt, sugar, five-spice powder, and thirteen-spice powder.
The head chefs from the neighboring Hu Jin Kindergarten, seeing Huang Jun’s simple seasoning, were all stunned, showing surprised expressions and starting to wonder:
"Look at Chef Huang from Dorami Kindergarten using such simple spices. Isn’t this just the entry-level seasoning we learned when roasting piglets?"
"Yeah, the spices he uses are indeed elementary-level. Do you think he might... only know these basic formulas?"
"Well, it’s hard to say! Maybe Chef Huang excels in other dishes, but in roasting piglets, he might really be lacking."
"Could be, after all, nobody’s perfect, and no chef can master everything. It’s normal for someone to have weaknesses."
"..."
Chef Zheng listened to their discussions, took a closer look at the condiments Huang Jun prepared, and indeed, they were basic ingredients.
At that moment...
He couldn’t help but doubt whether Huang Jun was really as they said, only knowing these basic formulas?
Most likely!
Otherwise, why not use more advanced formulas?
It seems...
The legendary Chef Huang is not proficient in everything, at least in roasting piglets, he might truly have shortcomings.
Thinking about his own more advanced formulas, Chef Zheng couldn’t help but feel a bit smug: "Watch closely, my roasted piglets will surely surpass his ’basic version’."
Unbothered by the skeptical looks from the chefs at the neighboring Hu Jin Kindergarten, Huang Jun focused on uniformly mixing the seasonings, then sprinkling the mixture evenly over the piglets, dressing them in a delicate seasoning coat.
Immediately after, he rubbed and kneaded the piglets repeatedly to ensure every inch of skin absorbed the seasoning flavor, allowing the aroma to penetrate deep into the meat.
The magnificence of roasted piglets lies not only in the enticingly crispy skin but also in the juicy, tender meat inside. Only then can the outer crispness and inner tenderness achieve an unforgettable taste.
Huang Jun laid these meticulously prepared piglets flat on trays, carefully covering them with plastic wrap, letting them quietly absorb the essence of the marinade.
He continued this process repeatedly until all the piglets were fully marinated.
During the marination waiting time, Huang Jun and Qian Guoxiang took a short break, drank some water, and relieved their fatigue.
Seeing the time was about right, they began to remove the plastic wrap from the earliest marinated piglets, and then, holding the polished piglet forks, started skewering the piglets, threading first through the hind legs, then the ribs, and finally through the pig’s head.
This was done to ensure the piglet’s shape remained intact, making it visually appealing when roasted.
Once skewered, Huang Jun didn’t immediately lift the piglet but placed a matching wooden strip on the piglet fork, gently creating a gap between the fork and the wood strip.
He then placed a short wooden strip horizontally between the long strip and the piglet fork, supporting it at positions around the front legs, hind legs, and ribs.
This support raised the pig skin, forming a beautiful semicircle.
After finishing up, Huang Jun used wire to secure the two front legs of the suckling pig to prevent the wooden stick from slipping out while roasting.
Once secured, Huang Jun took the pig out, rinsed the skin with clean water, and placed it in a ventilated area to let the skin air dry naturally.
While the pig skin was drying, Huang Jun didn’t idle and started preparing the crispy skin solution to enhance the pig skin’s shine and appeal.
Preparing the crispy skin solution is actually quite simple.
It’s just a matter of mixing white vinegar with dark red Zhe vinegar, adding a bit of rose liqueur, stirring it all together, and finally sprinkling some maltose and stirring again, and it’s done.
The white vinegar and dark red Zhe vinegar make the pig skin crispier during roasting; the rose liqueur not only removes the meat’s gaminess but also adds fragrance; the maltose gives the roasted pig skin a golden yellow color, making it very appealing.
When the pig skin was nearly dry, Huang Jun used a brush to evenly apply the crispy skin solution onto it.
After applying the solution, Huang Jun let the suckling pig air out for a bit longer, allowing the skin to become even drier.
Next, he took out some hooks, skillfully hooked them onto the wooden frame around the pig, and carefully hoisted each pig into the hanging oven.
The temperature in the hanging oven needs to be controlled well, ideally maintained around 60 degrees Celsius.
After placing the suckling pig inside, only half of the lid is covered, allowing the heat to concentrate and slowly dry the pig without letting it release too much oil.
This step is to cook the pig thoroughly, setting the stage for roasting a beautiful color in the next step.
After about an hour of baking...
Both the pig skin and the meat inside had developed a light golden brown, essentially cooked through.
Huang Jun removed the pigs from the hanging oven, hanging them up one by one.
He, along with Qian Guoxiang, covered the ears, tail, and hooves with tin foil to prevent them from burning, and proceeded to the next step of open roasting to color the pigs and crisp the skin.
He first roasted the pig belly, and once the meat inside was cooked, he flipped it over to roast the skin.
This method not only fully cooks the pork but also, by roasting the skin last, makes it extra crispy, improving the texture.
During roasting, the pig skin developed many tiny bubbles, which are key to the suckling pig’s crispy exterior.
Huang Jun also remembered to brush some oil onto the skin, making its roasted color even more golden and enticing...
Time passed by the second...
Huang Jun seemed like a perpetual motion machine, continuously roasting pig after pig. From start to finish, he managed everything on his own, even politely refusing Assistant Chef Qian’s offer to help.
This left Chef Zheng from Hu Jin Kindergarten and his team of chefs utterly astounded, secretly impressed: Chef Huang’s stamina and arm strength are astonishing!
Traditionally, roasting suckling pigs is a two-person job.
Especially when roasting the skin, a change of hands is usually needed.
Why?
Because if one person keeps roasting until the skin, their hands and arms will surely get exhausted, possibly even start shaking.
Once they shake, the color of the roasted skin can vary, making the presentation less appealing.
So, the task is usually shared, switching hands while roasting the skin to ensure an even and beautiful color.
But with modern techniques, starting with the hanging oven before roasting, one person can handle it easily.
However, when there are many pigs to roast, fatigue and trembling arms are inevitable.
That’s why they have to rotate shifts, each taking turns roasting.
But Huang Jun...
He roasted from start to finish on his own, with arms steady as an old dog, without a single tremble, truly admirable...
Now.
The little calculations in Chef Zheng’s mind began to churn, and his own skills seemed insufficient in comparison, stirring up an indescribable mix of emotions.
He began to realize that he might have underestimated Huang Jun’s suckling pig roasting skills.
Even though Huang Jun’s marinade appeared quite ordinary, his roasting technique, especially his precision with heat, along with his astonishing endurance and arm strength, was something he had to admit.
Wait!
He suddenly paused, taking a careful sniff; the aroma wafting from Huang Jun’s direction was in no way inferior to his own.
In fact, slightly better?!
This realization hit him like a mix of five flavors, feeling both pressured and compelled to view Huang Jun in a new light.
Now, this silent contest he started on his own...
All that remains is the taste!
Chef Zheng felt anxious like a cat scratching inside, filled with curiosity about Huang Jun’s roasted pig, wishing he could sample it right away to compare their skills thoroughly.
But the challenge was finding a suitable excuse.
He couldn’t just rush over and ask bluntly, "Hey, Chef Huang, can I have a taste of your roast pig?"
Doing so would not only seem abrupt, but since they hadn’t spoken before, it would surely create an awkward atmosphere.
Hmm.
If only he could come up with a reason that wouldn’t make it awkward but would make tasting it sensible!
He began to ponder in his mind...