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Sous-vide means vacuum packaging in French.

A recipe for heating food contained in a sealed plastic bag with hot water.

Normally a hygienic vinyl that can be fully sealed and heated is required to cook using Subead technique.

As such, the material to be cooked in the hygienic vinyl is then vacuum wrapped and the food is heated for as much as 72 hours while maintaining the correct water temperature.

Suvid recipes were considered to be innovative recipes in that unlike other recipes, they were able to extract the most natural flavors of ingredients, as well as preserve the best textures, fragrances, and nutrients.

Suvid's recipes began to glorify in Europe in 2013 and have since become known locally.

The combination of cooking and science is similar to molecular cooking.

Chef Choi Hyeong-jin, who is so strong in molecular cuisine, once presented Suweed steak in "The Chef's Secret Method".

At that time, Chef Choi Hyeong-jin cooked the soubid steak as if it were a soubid technique for 15 minutes by vacuum packaging from the beginning.

But it was choreography.

In fact, it was practically impossible to make a Subid steak using Subid technique in 15 minutes.

After 15 minutes of defending, it's obvious that the meat won't ripen.

Broadcasting is acting.

The pork belly Hansoo needs to cook has been cookin 'in the shubid machine for a long time.

One could argue that one should cook in 15 minutes, but one might have to eat unfrozen meat.

I also prepared for any restaurant.

It was no different because it was called Chef's Secret.

Hansoo pulls the ripe pork belly out of the shubid machine. Then I started the shifting.

He then wrapped the oil in a frying pan and put pork belly on a hot pan and baked it back and forth slightly.

Then, on the other hand, the sauce was prepared using blueberries and Bierju oil to place on top of the sovied cocoon.

Chef Kim Gyeong-jun, who was watching Hansoo cook, gradually narrowed his eyes.

Chef Choi Hyeong-jin looked at Chef Kim Gyeong-jun carefully opened his mouth.

“What do you think? Like a real chef's recipe? ”

“· · · · · · · · It's not the same? ”

“Yes? Really? ”

“Yes, I actually asked the producer a few questions before I came. Chef Choi Hyeong-jin, you know this area so well, but it's all about temperature and time. ”

“Yes, that's the most important thing. And that's the trade secret of the store. ”

Determining the difference in flavor in a subid is the time and temperature of the subid.

This is because the time and temperature required to be protected vary depending on the type and area of meat.

So this is a trade secret that we never reveal, and every store that guards it tastes a little different.

“By the way, an industrial spy. ”

“Is that the same? ”

“Yes, it's the same without a single error. If that Hansoo kid looked like me, he'd think he saw a doppelganger. ”

“That's amazing. Do we have to assume it tastes the same? ”

“The recipe is the same and everything is the same, but of course you have to assume it's the same. It makes sense why Jang Hee-yeon said that. ”

Chef Kim Gyeong-jun thought about filming last time.

Chef Kim Gyeong-jun and Chef Jang Hyuk-soo cooked for 15 minutes, and when they actually cooked, after eating the dish, Hee-yeon's reaction was very strange.

Especially after eating Chef Kim Gyeong-jun's cooking, she chewed it several times and then again with a curious face.

At that time, I thought it was because it tasted strange, but now I see that the behavior was reasonable.

So Hansoo finished cooking without hesitation.

I placed blueberries on the sour pork belly with a sauce made with Bierju oil.

Then what Hansoo made out of garnish wrapped in bacon in slightly scorched asparagus.

Hansoo's cooking was placed in front of the chefs.

The two MCs looked at deliciously cut defected pork belly (souped coir), garnished asparagus, and jam sprinkled blueberries on the pork belly.

I just made this dish by Hansoo.

Hansoo is an ordinary person, not a chef.

Is it possible for an ordinary person to cook something like this?

Even though the cartoon is cooking in Chef's Secret for 4 years, Kim Hyung-seok is still unable to remove the amateur tee as much as the decoration.

However, what Hansoo created was shining brightly, even though the chef made it. It felt like a sin to take chopsticks and break that shape.

Then Hansoo opened his mouth with a smile.

“I'm a little skillful, but I tried my hand at it. Try it.”

Chef Kim Gyeong-jun took a deep breath and picked up a piece of smoked pork belly that was cut to a good size to put in a mouthful.

At that time, Chef Choi Hyeong-jin who was looking at Chef Kim Gyeong-jun carefully asked.

“Isn't that garnish not used in your restaurant? ”

“That's right. So I'm a little bit curious, but let's try it, shall we? ”

“Yes. I should try it, too. I wonder what it would taste like. ”

Chef Choi Hyeong-jin also took the chopsticks without overcoming curiosity.

So eight chefs, two MCs and one guest loophole quickly picked up twelve smoked pork bellies with chopsticks.

The dish that Hansoo made was hidden from the plate in an instant, leaving only a piece of sweet rice.

It was the same with Hansoo's garnish.

The camera caught the chefs and the MCs' faces on camera.

How they would react.

That was going to be the highlight of today's feature.

They stuffed the smoked pork belly into their mouths without a word.

The inside of the set is awfully quiet.

It doesn't flow through the microphone like someone muted it.

Both feeds, which were watching the screen through the camera, stood up and looked around the set.

I wasn't trying to say a word to anyone.

One writer says, "Talk to me on your tablet PC!" It was shaking, but it didn't work.

After eating smoked pork belly like they were seduced by something, they put asparagus bound in their mouths with bacon-wrapped garnishes this time.

As the silence continues to come and go, both sides bite their lips.

He was instinctively feeling.

Something was about to happen right here.

Perhaps the viewers who would watch the broadcast after it was edited had no idea what was happening.

There was something here that wasn't captured through the camera.

It was fun.

After filming Chef's Secret for 4 years and eating delicious dishes that would shake the soul of a real person, Yiddie was now feeling that emotion.

There was only one reason chefs couldn't talk like this.

Their tongues are much more sensitive than others.

Thus, even the slightest irritation has to be more sensitive than the average person.

That's why.

Their silence means that the dish is enormous.

Both feathers looked at the only piece of smoked pork belly left on the set.

The salivary glands surge.

“Gulp-”

The sound of the saliva swallowed by the sheep shakes the silent set.

The acoustic director looks at the sheep with an impression.

What are you doing? ’

He shouts silently at the sheep's feet in the shape of his mouth.

At that time, Yang Pydi entered the set like a person possessed by something.

The camera director looks at both of them with a puzzled face.

Surprised was the main writer as well.

I was still recording.

However, both parties were entering the set that was being recorded.

This was as serious as when a player got a penalty kick in the Champions League Final and the crowd broke in and kicked the ball instead.

Choreography urgently tried to catch the sheep, but it was after one step.

Sheep Fidi entered the set without saying anything and ate the dishes made by Hansoo with chopsticks. And again, he's off the set.

Producers, including the main writer as well as the camera director, whispered as they looked at the sheep.

“Director! What are you doing? ”

“Hey, what are you doing on film? ”

“ · · · · · ·. ”

Even though they were asking with serious faces, the sheep feathers were chewing the smoked pork belly they had just put in their mouths.

Later, MC Yoon Jun-seok breathed deeply and opened his mouth.

“Yi, this is · · · · · · · · · · · ·. ”

I looked down at the plate sitting in front of me with an unbelievable face.

The dish was white without a drop of sauce.

Other chefs were similar.

They ate the whole thing without leaving a drop of sauce.

Chefs were lightly elastic.

“This is perfect. ”

“Really · · · · · · · · amazing. ”

At that time, MC Yoon Jun-seok looked at Chef Kim Gyeong-jun and asked.

“Chef Kim Gyeong-jun looks haunted. Are you okay?”

The other chefs were all embarrassed, but the most serious face was Chef Kim Gyeong-jun.

He looks deeply distressed with an unbelievable look on his face.

Chef Kim Gyeong-jun, who was pondering for a long time, asked as he looked at Hansoo standing in front of the counter.

“Mr. Kang-su, I'm sorry, can I ask you something? ”

“Yes, you can ask me anything. ”

“This sobbing sob. How did you make it? ”

How do I make a soubid twist?

Place the sliced pork belly without overlapping in a sealed plastic bag, blow air out with a vacuum, put in a shubead machine, cook at low temperature, take it out, wrap it in oil and cook in a heated skillet.

However, the question Chef Kim Gyeong-jun was asking was likely not this.

There are only two questions he really wants to ask.

Time and temperature to defend.

You want to ask how you got the time and temperature right.

However, there were limited answers.

I saw the television, I learned your knowledge and experience, and I just made it that way, would he be convinced to say this?

Rather, you will be angry to ask if you are joking with yourself.

“It turned out that way when I built it. ”

“ · · · · · ·. ”

Chef Kim Gyeong-jun looked at Hansoo with a ridiculous face.

Then he muttered to himself.

“Are you a genius?”

At that time, the dining MC turned to the chefs and asked.

“What do you all see? Is it the same flavor as Chef Kim Gyeong-jun's souvenir, as Jang Hee-yeon said last week? ”

That's a sensitive question.

But the seating MC couldn't care less.

The chefs narrow their eyes.

After thinking about it, Chef Choi Hyeong-jin opened his mouth.

“I · · · · · · · · · · ·. ”

The chefs' eyes were on him.

Chef Choi Hyeong-jin here is not only the price of French cuisine as well as chef Kim Gyeong-jun, but also the strength of molecular cuisine.

Therefore, molecular cuisine such as soubid twist is also possible for chef Choi Hyeong-jin to cook better than chef Kim Gyeong-jun.

It is also true that Chef Choi's assessment has more absolute authority.

Then Chef Choi said without hesitation.

“I'm a little different from Jang Hee-yeon's opinion. ”

I asked with a curious face.

Does this mean that the flavor of the two people's sovied coconuts tastes different?

“Yes? How are you different? ”

“I tasted better with Suweed's teat made by Mr. Strong Su. ”

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