The devil is hidden in the details! The secret of the celebrity chef Boden s kitchen: Not dining in a category 1 restaurant

The late New York celebrity Anthony Bourdain, who celebrates internationally with spicy comments, is particularly picky about mussels because if Bus is not properly treated, it can lead to food poisoning. Boden once shared his secrets about eating beans, and other raw foods can also be evaluated for ordering or eating them.

Borden used to be in his first book, "Kitchen Confidential: Adventures in the Culinary Underbelly wrote, "Unless I know the chef of the food, or see how the chef saves and processes food, I won't eat food in the restaurant."

Food and Food Site "Chowhound", before Borden published "Anthony Borden's Kitchen Secret File" in 2000, he invested in the book "New York" in 1999 (The New Yorker) magazine, telling his thoughts about Chelsea; Bourden had worked in a professional kitchen for more than 20 years, and had been the head chef for more than ten years.

Borden said that it is actually the secret of the openness of the catering industry.

The reason why Bourden opposed eating beer without knowing it was because even if only one of the beers was infected, he would suffer from food poisoning.

Borden is familiar with the way of working in restaurant kitchens, so he understands the risk of beer-based food processing.

If you want to ensure that the food is safe and sound, or disinfect to a level of raw food, the process will be complicated and complicated.

The Federal Food and Drug Administration (FDA) notes that some pathogens can be eliminated by heating or storage over a long period of time, or refrigerated as quickly as possible after capture to reduce the risk of infection.

Sometimes the problem is not in the way of treatment, but in waters where Betel survives, Betel may absorb pathogens from the water.

Chowhound pointed out that when cooking your own beans at home, there are several safe ways: when purchasing a bean, its shell is tightly closed and complete, and lightly knocking on the opened beans to confirm whether they are still alive. If they are alive, they will close themselves.

But in restaurants, it is impossible to determine the freshness of the food, and can only identify the bad food by smelling it.

Borden believes that the devil is hidden in the details and cannot handle the restaurant in the Chebes properly, he may also make mistakes in preparing other dishes; Borden has a secret skill in eating outside, which is to definitely not eat in a dirty restaurant in the warehouse, so as to distinguish the degree to which the restaurant pays attention to the details.

Chowhound reminds gourmets that in addition to beans, eating raw foods such as raw beef and steak tartare is the same.