My Waste Husband novel Chapter 1151

The rules of the kitchen?

Henry glanced to the side and found that several chefs were looking at him with dissatisfaction. The temporary staff who were bustled around with the meagre chores also looked at him with mocking smiles on their faces. They were looking forward to a good show.

"Get out of my way, you savage!" the chef who was cooking in front of that pot walked up to him with dissatisfaction and shouted. He picked up the ladle in his hand and pretended to hit Henry at the same time.

Henry glanced at him, took two steps back and said, "I'm just speaking the truth. You may be the chef, but I'm not your apprentice. I think you should put your arrogance aside and listen to the suggestions of others in this situation."

"Suggestions?" The chef sneered. "You're just a kitchen b*tch. What gives you the right to give me any suggestions?"

"The fact that there is an imperfection in your dish!" Henry replied coldly, "That's supposed to be a dish that shows off the original taste of the ingredients. Yet you added in star anise, that would naturally overpower it." "Bullsh*t!" The cook yelled loudly.

"What? Am I wrong?" Henry looked at the pot again. "This dish needs to be stewed slowly over low heat, but judging from the colour of the stew, it's obvious that you boiled it over high heat in order to speed up the cooking, and that destroyed the taste of the soup, didn't it?"

The chef subconsciously looked at the head chef and saw that he was looking at him as if he was waiting for an explanation. The chef quickly changed his expression and said, "Now that you have said all that, then tell me, if the guests are hurrying me, what could I do?"

"That's very simple!" Henry grabbed the frying pan from the chef's hand and said, "There are many ways to heat the ingredients. If you have to pursue speed, you could sacrifice the taste of some ingredients, but you shouldn't abandon all of them. First, roast some of the ingredients!"

Henry spoke as he moved quickly. He quickly cleaned the pan in front of him, and then grabbed the fresh ingredients that were behind him and threw them into the pan. He lit up the stove and put the pan over the most concentrated area of the flames. In a few seconds, the pan changed in colour.

"This way, you can heat up the ingredients as quickly as possible. Now bring me a piece of tinfoil!"

As Henry shouted, a kitchen porter who behind him immediately handed him a piece of tinfoil.

Henry poured out all the heated ingredients from the frying pan onto the tinfoil, then wrapped them in it.

"When the ingredients are heated, they can be wrapped in tinfoil. As a chef, you should understand this simple ageing technique. This allows the ingredients that are heated and cooked, to completely emit their scents. Although it's not as good as cooking it slowly, it's still many times better than your method of boiling it!"

Henry moved again and placed the pot on the stove.

"Now that the ingredients are releasing their aroma, the preparation of the soup is naturally simple. Prepare the seasonings, mix it into the water, and then boil it over high heat!"