Professional Chefs Blindly Taste Test Cured Meats Test Kitchen Talks Bon Apptit
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Date: 2019-10-29
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Comments and reviews: 9
Jacky Chen
One of the reason why Lap Cheong is the way it is is because Southern and south-western Chinese almost alway cook it by steaming (rehydrating) them. It is a type of jerky-sausage hybrid that was developed in a hot & high humidity region of China so almost all cured products require moisture to pull out of them in order to no got bad quickly. In any case I am not surprised by Chris's negative reaction toward it since if you eat it directly it will taste overly sweet, too salty, and over spiced. It was meant to flavor a large pot of rice or cut to little pieces and use it like a salty spiced sprinkle. And since someone said it tasted livery it might be the blood sausage variant. So yeah, not something I would feed to a super taster.
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One of the reason why Lap Cheong is the way it is is because Southern and south-western Chinese almost alway cook it by steaming (rehydrating) them. It is a type of jerky-sausage hybrid that was developed in a hot & high humidity region of China so almost all cured products require moisture to pull out of them in order to no got bad quickly. In any case I am not surprised by Chris's negative reaction toward it since if you eat it directly it will taste overly sweet, too salty, and over spiced. It was meant to flavor a large pot of rice or cut to little pieces and use it like a salty spiced sprinkle. And since someone said it tasted livery it might be the blood sausage variant. So yeah, not something I would feed to a super taster.
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jealousharibo
I know Chris doesn't always guess everything right and people still call him a super taster, but I don't think they are wrong even though he doesn't always guess right. I think they're referring more to the cleanliness of his palate and his approach to the subject. 'Cause noone can be always right about things like this and he doesn't really guess things per se, he tries to apply logic to his senses. I'd still call him a super taster.
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I know Chris doesn't always guess everything right and people still call him a super taster, but I don't think they are wrong even though he doesn't always guess right. I think they're referring more to the cleanliness of his palate and his approach to the subject. 'Cause noone can be always right about things like this and he doesn't really guess things per se, he tries to apply logic to his senses. I'd still call him a super taster.
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Mia's Choice
its funny because the jamon iberico to portuguese its called presunto aka Prosciutto. or i would say, spain proscuitto = presunto espanhol xDalso never ate bologna, but we here have lots of mortadela in various types which i feel its almost the same as bologna only with olives and other pieces here and there xD
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its funny because the jamon iberico to portuguese its called presunto aka Prosciutto. or i would say, spain proscuitto = presunto espanhol xDalso never ate bologna, but we here have lots of mortadela in various types which i feel its almost the same as bologna only with olives and other pieces here and there xD
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Katy
I am not shocked at Delany and Brad, nor am I shocked at Molly. I mean the girl is the queen of mortadella and iberico. I love Amiels enthusiasm I do appreciate how realistic this feels though. Like if even Morocco cant get it. just because youre a pro chef doesnt mean you know everything with your eyes closed.
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I am not shocked at Delany and Brad, nor am I shocked at Molly. I mean the girl is the queen of mortadella and iberico. I love Amiels enthusiasm I do appreciate how realistic this feels though. Like if even Morocco cant get it. just because youre a pro chef doesnt mean you know everything with your eyes closed.
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Jessica Phan
Seeing lap cheong (or lap xuong if you're viet) made me crave it so much. It's odd but nice seeing ingredients I grew up eating, being recognized by people of other cultures. I'm so used to eating foreign things and having to explain it to my friends.
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Seeing lap cheong (or lap xuong if you're viet) made me crave it so much. It's odd but nice seeing ingredients I grew up eating, being recognized by people of other cultures. I'm so used to eating foreign things and having to explain it to my friends.
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MJF
Dude, I am liking Delaney more and more. He said he preferred the ham and cheese Hot Pockets during that Gourmet Makes, and he did really well on this, and was basically the only one digging on Bologna.
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Dude, I am liking Delaney more and more. He said he preferred the ham and cheese Hot Pockets during that Gourmet Makes, and he did really well on this, and was basically the only one digging on Bologna.
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jamie lo
Oh my goodness, the Chinese sausage is like the most basic dish over here (like akin to a hotdog, its weird for me to think some people in other countries dont know it even exists
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Oh my goodness, the Chinese sausage is like the most basic dish over here (like akin to a hotdog, its weird for me to think some people in other countries dont know it even exists
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Erik
isn't this more about who has tasted/knows more cured meats. Doesn't matter how well you can deconstruct the flavours and understand what it's made of if you don't know the name
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isn't this more about who has tasted/knows more cured meats. Doesn't matter how well you can deconstruct the flavours and understand what it's made of if you don't know the name
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Jay Terra
Sohla is adorable wowAnyways, Delany impressed me once again and I'm not even sure what he does, does he even cook? Does he just eat? He's an enigma, but I love him.
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Sohla is adorable wowAnyways, Delany impressed me once again and I'm not even sure what he does, does he even cook? Does he just eat? He's an enigma, but I love him.
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