I'm the Culinary God-Chapter 693 - 315: The Sister Game is Always Full of Excitement! The Clip is Edited and Officially Uploaded! [Subscribe Request]

Chapter 693: Chapter 315: The Sister Game is Always Full of Excitement! The Clip is Edited and Officially Uploaded! [Subscribe Request]

Compared to roasting a whole lamb, roasting lamb chops has a much lower threshold.

Roasting a whole lamb requires a long marinating time, several continuous hours of roasting, and strict requirements for the oven, charcoal fire, and so on.

But roasting lamb chops is much simpler; so simple that it can even be made without the roasting step.

Roasted lamb chops are a common dish in medium-sized restaurants in Northern areas.

The orthodox method is naturally charcoal grilling. However, charcoal grilling takes too long and is inefficient. Customers usually have to pre-order it. If they want to add it on the spot, the restaurant can hardly make it immediately.

So, many alternative cooking methods have evolved.

The most common method is to boil the lamb chops in advance.

When a customer orders, they are placed in an oven or on a grill over high heat until golden brown, sprinkled with cumin, sesame, and chili powder, and served on a plate lined with lettuce leaves.

If a grill isn’t available, they can also be deep-fried directly in a wok of boiling oil.

Fried until golden and crispy then sprinkled with barbecue seasoning, they’re almost indistinguishable from the real thing.

Moreover, by boiling the lamb chops first, they can be seamlessly incorporated when customers order other dishes like hand-grabbed lamb chops, lamb chops in clear broth, or lamb chops with dipping sauce.

One ingredient, multiple dishes.

However, today was about treating his fans, loved ones, and friends, so there was no need for such shortcuts.

Lin Xu secured the lamb chops on the roasting rack. Once the oven heated up, he placed the rack inside, activated the automatic rotation feature, and began roasting.

Just as he started, Zhu Yong approached.

"Boss, is it difficult to make this on your own?"

Lu Lu would also be at tonight’s dinner where everyone was chipping in. Zhu Yong figured that after Lu Lu tried the roasted lamb chops, she would definitely ask him to make them too. So, to be on the safe side, he decided to learn how to roast them now to avoid a meltdown later.

Lin Xu said, "If you want to roast them directly, there are indeed a few things to keep in mind. For instance, you need to score the lamb chops and thoroughly rinse off the marinade after they’re done marinating, or they’ll burn. Additionally, the heat should be high initially, then lowered, and finally cranked up high again for a bit..."

"What does ’high then low’ mean?"

"The high heat at the start sears the outside, locking in the moisture. That way, as it roasts, only fat drips out, not the juices. If you use low heat the whole time, the moisture will drip out, and the lamb chops will end up quite dry."

Just as Lin Xu was about to adjust the roasting rack’s rotation speed, Chezi, who had come over to see what was happening, asked, "What about continuous high heat? What would the lamb turn out like then?"

Zhu Yong helplessly patted his shoulder. "Bro, why don’t you wait until the boss is done cooking someday, then try roasting something on high heat the entire time? You’ll see what happens."

Chezi instantly understood Zhu Yong’s meaning. "It would burn, right?"

"To be precise... raw on the inside and burnt on the outside. It’d be a sorrier sight than a has-been pop idol."

What kind of bizarre comparison is that?

He reminded, "When making roasted lamb chops at home, it’s best to boil them first. Whether fried or roasted after that, the flavor will be good, and the difficulty will also be much reduced."

While some might consider this method to lack soul, as long as it’s delicious, that’s what really counts. After all, for food, taste is paramount. As for ’soul’... if it even has one, it’s better off being sent packing!

As he was roasting, the entire film crew arrived at the shop.

Dundun, utterly exhausted, crawled straight into its little house and fell fast asleep. Not even Shu Yun’s cuddles seemed appealing anymore.

The others headed upstairs, directly to the kitchen door.

The video was no longer important. Everyone was fixated on the roasted lamb chops they were going to eat tonight.

"Are the lamb chops ready yet, Lin Xu?"

As Lin Xu adjusted the roasting rack’s rotation speed, Shen Baobao came over. Lin Xu glanced around and saw that all the crew members had arrived, every one of them staring expectantly at the oven.

This... This wasn’t what I had expected. I’d assumed the entire crew would be so engrossed in filming Dundun’s antics that they’d work straight through until dark, forgetting to eat or sleep. By the time they came for dinner, the lamb chops would have been perfectly ready. But they knocked off work before five o’clock. Aren’t they afraid of having their bonuses docked for leaving so early?

"It’ll be another hour or more; you won’t be able to eat until at least six. If you’re hungry, how about starting with a roast chicken?" 𝒇𝒓𝙚𝒆𝔀𝓮𝓫𝒏𝓸𝙫𝓮𝓵.𝓬𝙤𝙢

"Alright then..."

Lin Xu asked Chezi to go downstairs and bring up a slightly fatter roast chicken.

By this time, the roast chicken had cooled and was just warm to the touch, no longer piping hot.

At this temperature, it was too cool to be eaten hot in the usual way, but it was perfect for tearing apart and enjoying as a Cold Eating dish.

When eaten hot, the roast chicken is so tender it falls apart with a shake and doesn’t need to be pulled apart. But for Cold Eating, you have to tear it by hand; otherwise, the legs and wings are tricky to remove.

The chicken should be torn into fairly large pieces, ensuring each piece has some skin attached.

When served as a Cold Eating dish, the chicken skin is the star—fragrant, satisfyingly chewy, and with a delightful, unctuous richness.

Roast chicken differs from braised chicken. Braised chicken can simply be chopped into pieces, but roast chicken loses some of its texture if chopped. The best way to eat it is hand-torn.

It’s said that in the past, at banquets, one hand-torn roast chicken could fill three plates, and each plate would still look impressively full.

But today, since it was just for their own group, there was no need for such presentation tricks.

Carrying two plates of roast chicken outside, Lin Xu told the crew members, "You’ve all worked hard. Try some of this roast chicken; it was just made today. The lamb chops still need a while longer. If there’s anything else you’d like to eat, just tell Chezi, and the kitchen will sort it out."

At this point, everyone was completely fixated on the roasted lamb chops; they didn’t have much desire for other dishes.

After Lin Xu left, Geng Lele picked up a piece of roast chicken to taste, and her eyes lit up. "This roast chicken has got something!"

On hearing this, Zeng Xiaoqi also picked up her chopsticks to try some. Then she took out her cell phone, snapped a couple of pictures of the roast chicken on the table, and posted them in the "Good Sisters, Cups Don’t Shrink" group.