Teppanyaki, Teppanyaki Table | Basic Knowledge And Food Practices
A good Professional Electric Restaurant Teppanyaki Grill For Sale can better control the temperature of the teppanyaki plate, thereby cooking delicious food. Choosing a good Restaurant Grill Table Equipment can improve the chef's cooking skills.
Food Culture:
When the sign of "Teppanyaki" gradually appeared in the high-end neighborhoods of first-tier cities, the elegant and noble cooking method of "Teppanyaki" really came to the Chinese. The top teppanyaki restaurants are often at the commanding heights of the city. The environment is elegant and private, and the background music is either piano music or jazz music. In addition to enjoying the night view of the city and watching the chef's superb Kung Fu performance, the aroma of the cooking stimulates the taste buds every minute. Teppanyaki should be eaten slowly: watching the cooking process, tasting the delicious food while it is hot, and waiting for the experience of various fine wines. After two or three hours, it is a perfect "slow food" journey.
Teppanyaki has always appeared in conjunction with terms such as "high-end", "elegant", and "business". In Japan, the most expensive dish is not to eat sashimi, but to eat teppanyaki. A variety of superior ingredients: seafood, rare fungi, snow sacred beef, the chef interprets the "knife, light and sword shadow" in the flame on a huge iron plate; pepper, butter, and salt are used to stimulate appetite, and there are other things that cannot be ignored Wine and after-dinner wine.
The super enjoyment of vision + taste is all the essence of the "expensive" teppanyaki. Even if it is not a gathering of many people, you will not feel lonely if you eat teppanyaki by yourself.
Half is eating, half is acting
The reason why teppanyaki is expensive is that in addition to the exquisite ingredients, there are also strong "artificial skills" included. Teppanyaki can be said to be the closest cooking method between diners and chefs. Teppanyaki chefs, in addition to their exquisite barbecue skills, also shoulder the identities of "waitress", "interpreter", and "performer". The personal service of the chef not only needs to take care of the dishes at hand, but also need to talk to the guests in a timely manner: kindly remind the guests to "eat while hot!"; reveal the origin of the ingredients with the guests; talk to the guests about stocks, investments, current affairs, etc. It is the quality a chef must possess. Therefore, the salary of a teppanyaki chef is much higher than that of an ordinary chef. Of course, this salary also needs to be paid by diners.
For teppanyaki chefs, "Show Time" is more important! Traditional Japanese-style teppanyaki culture includes various "juggling" techniques. Barbecuing breaks, cooks improvise with knives, forks, shovel, seasoning bottles, etc., performing dazzling juggling movements. The chefs are skilled and fancy, and they are constantly performing "thrilling" and "exciting" swords and swords for guests beside the small operating table. The timing and length of the juggling must be right, or else they will spoil the food on the iron plate.
The best material, the temperature that counts every second
Teppanyaki pays attention to superior ingredients. Snow God beef, Japanese cowboy bones, French lamb chops, Australian lobster, Norwegian snow crab, French oysters, caviar, foie gras, Nordic matsutake... These top ingredients are must appear in teppanyaki cuisine.
In the barbecue process, the chef’s basic ingredients only choose olive oil, butter, black pepper, salt, and wine and brandy. Others, such as Japanese light soy sauce, French pumpkin juice, potato juice, etc., also need to be specially formulated and boiled. Diners can communicate with the chef at any time about the taste, whether it is strong or light, at any time.
Because Teppanyaki advocates tasting the original taste of food, the ingredients cannot be marinated in advance. For diners, the freshness and hygiene of the ingredients can be distinguished at a glance. Needless to say, the entire process of raw materials from raw to cooked is completed in front of the diners.
Teppanyaki has light seasoning, is fresh, and highlights the original flavor. The ingredients are extremely elegant. The key to making teppanyaki is temperature control. According to the different raw materials, the temperature control of various ingredients is also different. For example, the temperature of vegetables should be controlled between 170~180℃, meat should be controlled between 220~250℃, and the temperature of seafood should be controlled between 200~220℃. At this time, it is necessary to have a good teppanyaki equipment. A good teppanyaki grill table can better control the temperature of the teppanyaki and cook delicious food.
