NOVPUBChapter 856: Chapter 856: The Old Master is Really Not Polite_1
She then added plum sauce to the pot and simmered it over low heat until the liquid reduced, sprinkled in some chili powder, salt, and a dash of soy sauce, and simply served the dish.
As for the Golden Shrimp, Third Old Master Zhekova happened to have fresh shrimp at home.
Cindy Clarke and the housekeeper jointly peeled the shrimp, removed the heads and tails, slit open the back, and took out the digestive tract.
After absorbing the surface moisture of the shrimp with kitchen paper, they added salt, rice wine, and white pepper, vinegar, and marinated the shrimp for about 10 minutes before adding cornstarch.
They then fried the cornstarch-coated shrimp in the oil pot.
Then, removed it and reheated the oil before fry it again.
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Following this, Cindy Clarke tidied up the oil pot and cleaned the pot before adding a little more oil, then put in crushed salted egg yolks to stir-fry, and added in the shrimp, coating it thoroughly with the salted egg yolks.
Just like that, another dish, Golden Shrimp, was ready.
Chef Shane was also preparing his dishes nearby.
But he still found some spare time to glance at Cindy Clarke’s work.
Shane found that every dish Cindy Clarke made was actually very simple and homely.
An average person could replicate her dishes without needing a professional chef-available.
But after they were cooked, they were extraordinarily fragrant.
The fragrance was unlike common dishes.
It was quite magical.
Shane stared at Cindy Clarke, puzzled.
The steps were just as expected, and nothing seemed special at first glance.
How did it turn out so differently when cooked by Cindy Clarke?
As for the presentation, it was not so different from what you’d expect from high-end restaurant chefs.
Of course, it looked better than an average home-cooked meal.
Shane furrowed his brows, thinking to himself, it looks good and smells good, but it might not taste as good.
Cindy Clarke didn’t even glance at Shane, completely indifferent to what he thought.
At this moment, Cindy Clarke began preparing the Crispy Cool Cabbage dish.
This dish was even simpler.
She tore the leafy part of the cabbage into small pieces and set aside the stem.
She then mixed sesame paste, honey, sugar, salt, sesame oil, fragrant vinegar, and soy sauce together and stirred well.
Finally, she mixed it evenly with the cabbage.
The steps looked simple, and the dish looked unremarkable, even its presentation wasn’t great.
But Cindy Clarke just picked up the cabbage with her chopsticks and casually stacked the pieces on a plate.
Then, roasted white sesame seeds were sprinkled on top of the cabbage.
An otherwise unremarkable small cold dish was suddenly presented with a touch of elegance.
Shane sneered secretly.
He thought Cindy Clarke would make something spectacularly complex and mindblowing.
Instead, it was just these three simple dishes.
He was mistaken.
He had overestimated Cindy Clarke.
Also, how could he judge Cindy Clarke by the standards used for state banquet chefs?
That was indeed unfair to her.
It seems that the youth group of the Pingla Culinary Competition is just mediocre. 𝙣𝒐𝙫𝙥𝙪𝙗.𝙘𝙤𝙢
During the competition, they looked impressive.
Given the judges’ comments, you’d think their dishes were outstanding.
Turns out, they were just average.
They’d really overinflated things just because they couldn’t taste the dishes themselves.
The standard of these three dishes was no higher than that of a regular restaurant.
According to the judges of the cooking competition, it seemed that Cindy Clarke could even join Eastco Resto or Quire restaurants.
However, to Shane, it was apparently mediocre.
It might be suitable for a normal restaurant.
But it was far from the standard of a high-end restaurant.
It was just like ordinary home cooking.
The presentation wasn’t elaborate enough, and the dishes weren’t refined enough.
They wouldn’t even pass the threshold of our five-star hotel.
And yet, they dream of placing these dishes in Tang Yan and Quire’s menus?
The judges, they must be appeasing the Zhekova family, scoring them leniently without conscience!
Little do they know, it is all because they are limited by ingredients they have at home.
The twenty-four kitchen secret ingredients are not necessarily abundant in home kitchens, lacking versatility.
Furthermore, as this was a family feast, Cindy Clarke had no intentions to cook anything fancy.
Dishes that look good usually come in smaller portions.
They are more suited to be served in restaurants.
Not suitable for a family dinner.
Don’t underestimate the simplicity of the three dishes Cindy Clarke made today. She can arrange them visually, conforming to a high-end restaurant scene if she wants to.
However, today, all she wanted was the elders to taste her skills, hence she prepared three dishes of home-style cooking.
Since it is homely cooking, the primary aim is to ensure the elders feel joyous while eating, not eating one or two pieces and then running out.
Culinary presentation sacrifices are made to ensure ample portions.
But since this is a family feast, there isn’t too much emphasis on appearances, it is all about the flavor.
Even though the family owns some valuable ingredients.
Like lobsters, for instance.
But Cindy Clarke just wanted to show off her skills, delicacies like lobsters are delicious no matter how you cook them.
Even a simple steam-cook can bring out their flavor.
Also, using these ingredients insouciantly isn’t proper either.
It’s not that the Third Old Master Zhekova is stingy.
Third Old Master Zhekova definitely wouldn’t mind this.
But Cindy Clarke believes that there should be a balance.
Just as Cindy Clarke completed her three dishes, Chef Shane had also been preparing his dishes.
There were only five people dining, the little one is tiny, and Third Old Master Zhekova is old.
Neither of them eat much.
Therefore, not many dishes were prepared.
There were just eight dishes in total, along with a soup.
The housekeeper then served the dishes one by one onto the table.
Third Old Master Zhekova and the others arrived at the dining area.
The housekeeper intentionally placed Cindy Clarke’s dishes close to Third Old Master Zhekova and Lyke Zhekova.
Although there were many plates, the housekeeper understood that the ones Third Old Master Zhekova and Lyke Zhekova were most interested in were the dishes Cindy Clarke prepared.
“It was a rush, so I only prepared three dishes,” said Cindy Clarke, “Third Grandpa, Fourth Uncle, if you enjoy it, I will make more when we come next time.”
Third Old Master Zhekova waved his hand and said, “What if you end up preparing too many dishes?”
“Each time you visit, bringing some homemade pastries and preparing one or two fresh dishes for us to taste would be great,” Third Old Master Zhekova said with a warm smile.
The corner of Lyke Zhekova’s mouth twitched.
Thinking to himself, Old Master is indeed not shy.
When Cindy Clarke made her polite offer, he agreed right away.
Not only wanting pastries but also dishes.
Not asking for just one or two things!
However, Cindy Clarke really did mean what she said.
Seeing that Third Old Master Zhekova didn’t hold back with her, Cindy Clarke was even more pleased.
“Of course,” said Cindy Clarke, “Third Grandpa, please have a taste.”
“Ah, okay.” Third Old Master Zhekova picked up a piece of Sour Plum Ribs that was placed nearest to him.
Actually, this dish was just Cindy Clarke’s alteration of Sweet and Sour Pork Ribs, only changing the sweet and sour sauce to plum sauce.
However, what Third Old Master Zhekova didn’t expect was that, with a bite, the ribs were so tender, yet the exterior had a slightly crispy texture.
Even the juice from the meat squirted out.
“After frying the ribs once, the surface will become somewhat crispy, and this will help retain the juice from the ribs better.” Cindy Clarke explained with a smile.
