The Game of Life-Chapter 766 - 765 Good Cousin

Chapter 766: Chapter 765: Good Cousin

Chapter 766 -765: Good Cousin

Visit frёewebnoѵel.ƈo๓ for the b𝘦st novel reading experience.

Compared to the last time Jiang Feng visited the kitchen at Fen Garden, there was a new addition: a large oven.

It really was a large oven, one that Jiang Feng felt was even bigger than the one in the kitchen of Taifeng Building. Not only was it big, but its design was also very distinctive, filled with a sense of technology, the kind of thing that makes you want to buy it even if you feel like you’re paying an intelligence tax just by looking at it.

However, no matter how good the oven was, it had nothing to do with him; Jiang Feng generally didn’t need an oven for cooking. Rather than this newly purchased large oven, Jiang Feng was more concerned about what ingredients were in the fridge.

Last night, Zhang Guanghang had told Jiang Feng that there was enough meat in Fen Garden, but the variety of vegetables was somewhat limited. Upon opening the refrigerator and freezer, Jiang Feng did indeed find an abundance of meat, a dazzling array, with all sorts of meats from small quail to whole beef legs, big chunks of venison, creatures that flew, swam, and ran—all manners of lively seafood were present, and Jiang Feng even spotted a high-quality, fiercely struggling large Shafu lobster in the water tank.

The variety of meats in the kitchen made Jiang Feng wonder whether Zhang Guanghang had some other side job after work; otherwise, with so much meat stored in Fen Garden, how could Zhang Guanghang possibly use it all up just practicing his cooking.

The variety of vegetables was indeed a bit limited, mainly too few leafy greens, but common vegetables like cucumbers, eggplants, tomatoes, and potatoes were still available, and as always, there was an abundance of spices, almost like a seasoning stand.

After familiarizing himself with all the ingredients and kitchenware, Jiang Feng began to ponder what to make.

Although he had verbally said that today’s party menu mainly consisted of Jiang Junqing, Jiang Junlian, and Ji Xia choosing dishes for him to cook, in reality, what he would cook still depended on his mood.

Who would have it otherwise? He was the chef, holding the knife and the spatula in his hands.

This kind of power felt great.

Red braised pork was definitely on the list; as a good master and good cousin, it was his duty to encourage his cousin and disciple to study and work hard.

Jiang Feng had just seen in the freezer that there was plenty of pork. Basically every part was available: pork neck, pork head, front hip meat, hind leg meat, pig’s trotters, ribs, tenderloin, butt meat, and so on, a whole array of parts of chilled fresh meat, even including processed offal. There was even enough to host a full pork banquet if desired.

With such an overwhelming array of ingredients, Jiang Feng was momentarily at a loss, especially with this kind of assortment that was meat-dominant and vegetable-auxiliary.

Today was a day off, and Jiang Feng wanted to make something different.

Now that there was no stock, many complex dishes were unachievable.

On workdays, the dishes he made were either mechanically repetitive for practice or mechanically repetitive orders from customers. For a long time, the dishes Jiang Feng often made were actually just a few, without variety.

Eating the same dish all the time can make anyone weary, let alone the cook who prepares it.

Seeing so many ingredients, Jiang Feng suddenly felt disinclined to cook the usual dishes; he wanted to try something new.

Since Jiang Junqing, Jiang Junlian, and Ji Xia were not too picky and could eat anything, especially Ji Xia, Jiang Feng believed that with his current skills, even if he tried new dishes as long as they were not too difficult, there wouldn’t be any disaster, and the three people waiting to eat would probably not mind.

Jiang Feng wandered around the kitchen, looking here and touching there, his choice paralysis kicking in as he didn’t know what to cook with.

Then he saw the incredibly eye-catching oven that he had noticed as soon as he set foot in the kitchen, artistic and modern.

The oven looked really nice, and it was clearly very functional!

It made Jiang Feng, who rarely used ovens, want to use it to cook something.

Wait a minute, why not make some dishes that require an oven?

Jiang Feng knew what he was going to make.

If he was going to seek excitement, he might as well go all the way and opt for some Western cuisine.

What to make first?

In his buffet of dishes, the only one that came close to Western cuisine was the Shafu Roast Chicken that Xia Mushi had haphazardly created, which hadn’t involved using an oven.

As a traditional Chinese cuisine chef, Jiang Feng generally didn’t get the chance to make truly authentic Western food. But having seen the pigs run without actually having eaten pork? Zhang Guanghang was always cooking Western foods in Taifeng Building’s kitchen, and with everyone seeing each other day in and day out, just by watching, Jiang Feng had more or less learned the basic operations.

Fry, deep-fry, boil, can’t go wrong.

Jiang Feng silently took out his phone and began searching for recipes.

Then he came across a dish that claimed to be a Michelin three-star chef’s creation, priced at 388 yuan per serving of egg caviar, a dish that had never been sold in the top-floor restaurant.

388 yuan a serving!

Just looking at the price, you could tell how impressive it was.

Then Jiang Feng began to study the recipe closely and discovered, after reading it, that unless the online recipe was cutting corners or the chef who created this dish had some unspeakable secret recipe, the essence of this dish was just scrambled eggs with caviar.

A serving of scrambled eggs with caviar that looked pretty and didn’t appear that high-end.

Jiang Feng: ???

Is this what the Michelin three-star world is like? Scrambled eggs sold for 388 yuan.

Compared to this, Jiang Feng suddenly felt that the prices at the top-floor restaurant weren’t that expensive after all.

At least the dishes there were personally made by Chef Arno.

After half an hour studying the recipes, Jiang Feng felt he had grasped the true essence of Western cuisine.

Now was his time to shine!

He’d start with Shafu Roast Chicken. This dish was guaranteed quality because it was made by Xia Mushi, and there was even a video tutorial, so it was highly unlikely to go wrong. The recipes found online were mostly good-looking in photos, but no one knew how they actually tasted. Most importantly, their ingredient measurements and even fire control could all be off.

Those recipes were good to glance over to understand the general methods, but the specific fire control, ingredient quantities, and seasoning had to be managed by oneself. It was exploratory cooking.

The menu Jiang Feng set for today’s party included Shafu Roast Chicken, rosemary French lamb chops, steamed white bean curd with black truffle oil, creamy potato soup, baked macaroni with cheese, pan-fried salmon, and the legendary 388-yuan-a-serving Michelin scrambled eggs.

The dishes weren’t numerous but were ample in quantity, especially the lamb chops—Jiang Feng planned to fry a whole pot.

Enough for everyone!

First, to make the Shafu Roast Chicken.

Jiang Feng was rather unfamiliar with this dish as he had never practiced it before, so he watched the video tutorial before starting. Perhaps because Xia Mushi’s method was Chinese at its core, just given the name Shafu Roast Chicken, Jiang Feng felt everything went very smoothly, as if he were just making a stir-fried chicken and crispy apple dish.

The rest also went smoothly. For the rosemary French lamb chops, he basically followed the method for pan-seared lamb chops, except the sauce and sprinkled herbs were different.

For the steamed white bean curd with black truffle oil, the recipe required soaking morels in water for three hours. Jiang Feng didn’t have three hours to wait nor did he have morels in the kitchen, so he simply omitted this ingredient from the dish. After all, the name of the dish didn’t mention morels, and he figured he’d just add extra truffle oil when serving.

The creamy potato soup, baked macaroni, and pan-fried salmon were even less of a concern—so easy.

The only dish that gave Jiang Feng a bit of trouble was unexpectedly the legendary 388-yuan-a-serving Michelin scrambled eggs (egg caviar). The difficulty was in trying to create a good-looking shape from an eggshell, which was tough.

The recipe showed the dish being made with specialized equipment, but since he didn’t have such tools and had to rely on tapping by hand, the outcome was entirely up to luck. He ended up cracking more than twenty eggs before he got four with satisfactory shapes.

The cracked eggs weren’t wasted by Jiang Feng; he found the largest bowl in the kitchen and steamed a super-sized egg custard. To the unknowing, it looked like he was preparing for a buffet.

When the last and most important dish, the braised pork, was ready, Jiang Feng plated all the dishes and brought them to the table, even thoughtfully setting out four bowls and chopsticks and pouring four glasses of cola.

Although there weren’t many dishes and the difficulty wasn’t high, he had spent more than two hours on them. If Jiang Junqing, Jiang Junlian, and Ji Xia had indeed been seriously tidying up the warehouse for over two hours, they’d probably be dirty from head to toe.

As a considerate older cousin and good Jiang Feng, Jiang Feng felt it was his duty to think of everything for his cousin and apprentice.

Jiang Feng grabbed the clean cloths and handwash he had prepared in advance and headed toward the warehouse.