Surgery Godfather

Chapter 2245: Chapter 1461: Professor Yang Makes Breakfast

On Sunday morning, Yang Ping stood in the kitchen, as focused as if he were performing a complex surgery.

On the stove, the ingredients were neatly arranged: eggs, tomatoes, green peppers, onions, beef tenderloin, each portion precisely weighed with an electronic scale to the gram. The weight of the eggs was also recorded: three eggs, with a net weight of one hundred and fifty-three grams after removing the shells, averaging fifty-one grams each, with a standard deviation of zero point eight grams, indicating a batch with stable quality. On the right side of the stove lay an open nutrition textbook and a handwritten flowchart, densely packed with arrows, marking critical parameters such as "timing for adding to the pot," "heat threshold," "frequency of flipping," and "seasoning application window." Nearby were several sticky notes with handwritten formulas, detailing the relationship between oil temperature and protein denaturation rate, the optimal temperature range for the Maillard reaction, and the degradation curve of vitamin C during heating.

The entire kitchen looked less like a place to prepare meals and more like a temporary workstation in a biochemistry laboratory.

"What are you doing?" Xiao Su appeared at the kitchen door, rubbing her eyes, startled by the scene before her. She was in her pajamas, her expression swiftly transitioning from confusion to alertness, as this level of "organized chaos" generally meant her husband had entered a state that normal people found difficult to comprehend.

"Making breakfast!" Yang Ping replied without lifting his head, as he used a caliper to measure the thickness of a beef tenderloin. "Today’s breakfast plan is tomato scrambled eggs with pan-seared beef tenderloin. The main course is whole wheat toast, and the drink is warm milk. The nutritional composition of the entire meal is: protein accounts for twenty-five percent, carbohydrates for forty percent, fats for thirty-five percent, dietary fiber about eight grams, and the total calorie count is controlled around five hundred kilocalories, meeting the recommended intake standard for an adult’s breakfast."

Xiao Su’s gaze moved from the electronic scale to the caliper, then to the sticky notes filled with formulas, and finally landed on Yang Ping’s face: "You use a caliper to measure beef?"

"Thickness directly affects heat conduction efficiency." Yang Ping’s tone was like giving a lecture to graduate students, calm, certain, and indisputable. "This piece of meat is 2.8 centimeters thick at its thickest point, and 2.1 centimeters at its thinnest, with a thickness difference of 0.7 centimeters. If not trimmed, the heating process will result in serious uneven heating; the thinner parts will already be overcooked while the center of the thicker parts might not reach the safe temperature range yet. I’m considering whether to do some thickness trimming to control the standard deviation within 0.2 centimeters."

Xiao Su took a deep breath, deciding not to comment for the moment. She crossed her arms over her chest, adopting a "let’s see what you’ve come up with this time" expression as she started to observe.

Yang Ping picked up a chef’s knife, a knife he had specially bought from Germany, made of evenly-textured steel, with the blade angle personally re-sharpened by him, sharp enough for micro-dissection, and began trimming the beef tenderloin. His knife skills were swift and precise, each cut was neatly executed, and the slices of meat were shaved and cut to uniform thickness under his knife, the cut surface smooth as a mirror. Thin parts were cut down and repositioned, while thick parts were cut open from the middle and spread out. Finally, the entire piece of beef became a rectangle steak of uniform thickness, with four corners close to right angles.

"Look," he held up the trimmed steak in the morning light, showcasing it, "the thickness difference is now controlled within 0.1 centimeters. This way, during heating, the entire cross-section of the steak will reach the target temperature at the same time, preventing localized overcooking or undercooking."

"How long have you been cutting?" Xiao Su asked.

"It’s not a matter of time," Yang Ping said earnestly, "it’s a matter of precision. Precise preprocessing is half the success. Exposing inadequately during surgery before cutting, and uneven ingredient handling in cooking before putting in the pot are essentially unreliable operations due to improper variable control."

Xiao Su opened her mouth, then closed it again.

Yang Ping contentedly examined the perfect rectangular steak and then placed it on the cutting board for marination. The marinade ratio was something he had calculated last night: light soy sauce, black pepper, rosemary, minced garlic, accurately measured in milliliters and grams. He used his fingers to gently and rhythmically apply the marinade evenly across every inch of the meat’s surface.

Marination time was set for fifteen minutes. The timer was solemnly placed on the stove, and the stopwatch numbers began to tick.

Taking advantage of the marination window, Yang Ping started processing the tomatoes. He picked up a tomato, first weighing it on the electronic scale—two hundred and three grams. Then he pulled out the chef’s knife from the knife rack, cutting the tomato in half, removing the stem, and dicing it. Each cut landed neatly, the sound of the knife tip touching the cutting board crisp and rhythmic. The diced tomatoes were arranged neatly in a bowl, each piece with an edge length deviation visually no more than two millimeters, arranged as neatly as a parade formation.

Next came the green peppers, removing the stem and seeds, cutting into strips, width controlled around three millimeters, each piece straight and even in length, like a group of well-trained soldiers. Then came the onions. Yang Ping was extremely careful when cutting onions, not because he feared they would irritate his eyes, but because he wanted to ensure the cut surfaces were flat and even. He used a technique called "cross-slice and straight-slice," first making a few parallel cuts along the fiber direction, then cutting perpendicularly to the fiber direction, ultimately obtaining uniformly sized onion fragments, evenly shaped, without any piece being a "stray fish."

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