Martin Yan,
cookshow review
The chef is
very energetic, being able to attract full attention of the viewers. Giving
information of the history about the location that the chef provides, will give
out an insight towards the viewers that has not heard of or been to the
particular area. However the video that I had just watched is
old, and the style of presentation of the food is more towards classical
dishes. I have never expected to see this chef to be cooking a Kobe beef with a
hot wok, it is just out of my imagination, but come to think of it, it should
work well, but of course, do not do it in front of a French, you will only get criticised.
Coming back
to his own show, he shows how to check the freshness of the fish in his own way
of explanation (bounce back) meaning that the flesh of the fish is still firm, it is a very Chinese way of explanation. His level of
cutting technique is really amazing, especially when he is using a Chinese cleaver. The chef
shows the proper way to coat the fish fillet in corn starch while explaining as
he was doing it. Oh my goodness, the way he use the cleaver to crush a slice of
ginger is amazing!, it just happens instantly, with the blink of an eye. Honestly it was jaw dropping for the whole 3 second. If this was done in the French way , it would take a lot of time, because well, its French, they like to spend lots of time doing something compared to the Chinese. A high level of respect has to be given to
chef Martin Yan.
1 comment:
Hi Bill. A good insight on Yan's technique. Refreshing review keeping in mind a comparison between what you learnt in class and what you saw in the video. Good.
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