Chapter 309 The Person Closest to the Top Ten

The Yellow Emperor's Classic of Internal Medicine says: People are born with the energy of heaven and earth, and are formed by the four seasons.

The wise ancients extracted the twenty-four solar terms, and at that time they realized that life and health are closely related to the natural solar terms.

Go see.

Go smell.

Go touch.

Finally, go taste...

The perfect fusion of food, science and art, the so-called molecular cuisine is so magical.

Although the cooking pot and the test tube seem to be quite unrelated, with the rise of "molecular gastronomy", the distance between cooking technology and science has been greatly shortened!

At present, molecular cuisine may not be a new term.

More and more chefs are beginning to study it and continue to innovate.

...

At this moment, in a cooking laboratory at Totsuki Academy.

Alice Nakiri, wearing a neat lab coat, stood in front of the cooking table, looking focused and calm.

Afterwards, she gently placed her hands on the smooth marble cooking table, her fingertips trembling slightly, her brows furrowed, as if she was sketching out a series of exquisite molecular cuisine dishes in her mind.

Her eyes shuttled through every corner of the kitchen.

As if she was looking for the spark that could ignite his inspiration!

At the same time.

Every breath.

It also seemed to inject strength into his upcoming cooking journey.

Finally, she seemed to have thought of something, so she quickly prepared these things:

70g low-gluten flour, 150g purple sweet potato, 150g yogurt, and ingredients oil, eggs, white sugar, milk, fish gelatin powder g, light cream g, lemon juice...

...

I saw.

She put the eggs in a bowl.

Use a manual egg beater to beat them rhythmically.

The egg beater is a cooking tool that can easily and quickly beat the egg white and egg yolk into egg liquid.

Generally speaking, except for molecular cuisine, chefs often use egg beaters directly to save time and convenience.

First, stir at high speed. Tilt the bowl while stirring. When you lift it up, the material will slowly flow down. After it has a certain hardness, turn the mixer to low speed and adjust the size and fineness of the bubbles.

Finally, beat the eggs and add white sugar.

Heat the mixture in water to fully melt and mix the sugar.

After this step, stop heating!

As the egg beater and mixer keep working, the blended materials become more and more mushy in a short while.

…

At this time, Alice Nakiri, who is sharp-eyed and quick-handed.

Start to use a small toothpick to insert about 1cm into the egg mixture. Looking at the toothpick that remains vertical, she finally smiles nervously.

Well!

This means:

The egg mixture has been quite successful.

“Is the new dish she is trying to make a moss cake?”

Beside her, her mother Leonora, who had been silent all the time, saw that she was preparing the cake first, and couldn’t help but think of something.

Mousse cake.

This is a pastry with mousse powder as the main material, and it is also a custard-like dessert.

It can be eaten directly or used as a cake layer. Usually, cream and coagulant are added to create a thick and frozen effect!

Mousse, like pudding, is a kind of dessert.

But it is softer than pudding and melts in your mouth.

Because of the addition of fish gelatin powder, it is not much different from jelly.

As we all know, the definition of molecular cuisine is to use chemical or physical theories on cooking to reorganize the molecular structure of food. Therefore, making egg paste into jelly and mousse cake itself belongs to the category of molecular cuisine!

…

I didn't pay attention to Leonora.

The next moment, Alice continued to restrain her expression, became more serious and cautious, and began to continue to devote herself to the next cooking.

She slowly poured the sifted low score into the egg paste, and then mixed it on a large area by cutting and mixing.

After that, add vegetable oil and mix it slowly.

Then pour the batter into a 6-inch mold, tap it on the table a few times with a little force to eliminate large bubbles and make the surface smooth.

Preheat the oven to 180 degrees and bake on low heat for about 25 minutes.

After baking.

Take it out of the oven and let it cool for 5 minutes.

It's really not that easy to make such a dish.

It would be difficult to complete without two or three hours.

But now Alice seems to be happy and energetic. After all, since she came back from the promotion exam, she has become more and more confident!

...

Time passed a little.

It was getting darker and darker, and Alice's cooking began to gradually come to an end.

Slowly pour it into the yogurt, stirring constantly while pouring. After mixing well, put it in the refrigerator for 20 minutes to make the yogurt have a certain hardness.

After taking it out of the refrigerator, add whipped cream and stir evenly.

With gentle movements and dexterous hands, it gradually became what she expected.

And in this process, her body and mind were relaxed and soothed unconsciously.

Finally.

A cup of two-color mousse quartet, completed!

The reason why it is called a quartet is that this ice drink has four layers, two of which are jelly and two are cold cocktails.

"Okay, Mom, please taste it."

"I named this ice drink "Two-color Mousse Quartet", but it's a new dish that I just thought of!"

Take a closer look.

The soft mousse is like a summer breeze.

It brings a hint of coolness, and it's like wandering in a fairyland in the clouds, which can bring a pleasant visual enjoyment.

I've never seen food so beautiful, so beautiful that people can't bear to eat it, and so fresh that people feel that it is the taste from the depths of nature's soul.

Maybe.

The closer I get to molecular cuisine, the more I feel that life is an art.

In the past, I ate to fill my stomach, but I never thought about spending a lot of time looking at ingredients, choosing utensils, and thinking about the taste...

And when I walked into molecular cuisine, I gradually understood the law of harmony between man and nature.

The more I love.

The deeper I love.

The deeper I go, the purer it is.

All the deliberate efforts are not as good as the pure beauty of returning to nature.

Just like the dishes shown by Alice, it illustrates some techniques in molecular cuisine.

It can help chefs ensure the uniformity of taste and quality at the most core steps, use scientific methods to make the characteristics of certain ingredients more stable, improve efficiency, and present a beautiful plating effect.

But if you only focus on the so-called gimmicks, fancy, and high-end, sometimes you will lose the original appearance of the food.

You know, the highest level of taste is the natural taste.

Leonora Nakiri just smiled lightly, then picked up the ice drink and took a sip.

"How do you say it?"

"It doesn't taste strong, and it has a soft taste."

"It looks like a simple cup, but it contains many complicated processes."

Closing her eyes and savoring it, Leonora finally gave a more pertinent evaluation: "The color is bright, the taste is soft and smooth, and it is completely solidified by the gelling effect of gelatin. The egg paste is used to make the taste of jelly. This is the highlight of this dish."

"However."

"Mom, the biggest highlight is still the cold cocktail."

Alice couldn't help laughing when she heard this. She looked at Leonora who closed her eyes and felt it, and her heart was inevitably excited for a while.

Then, she explained.

"A cocktail with gin as the base, freshly squeezed lemon juice, and finally soda water."

"Indeed, this cocktail has a refreshing taste and can enhance the taste of this two-color mousse quartet to a very good level."

"Especially when you savor it carefully, the first thing is the sweet fruit flavor spreading in the mouth, followed by the soft wine aroma gently jumping on the tip of the tongue, and finally leaving a faint aftertaste, which makes people have endless aftertaste."

"Let me put it this way."

"The mousse cocktail ice drink you made has a rich and unique taste."

"It has both the smooth taste of jelly and the mellow taste of cocktails. When these two tastes are intertwined in the mouth, it gives people a wonderful taste experience!"

"But... cocktails are not the best choice!"

Leonora opened her eyes and responded.

"Why?"

Alice was stunned.

…

“You are using the cocktail of Gin Fizz, right?”

“This kind of wine is very irritating and will continuously impact the two layers of jelly, causing the two layers of jelly to gradually become acidic and the quality will become worse and worse.”

Leonora explained.

“Then what should we do?”

“I said that the effect of the cocktail should be very good, but when I made it myself, it felt a little bit off!”

Alice said out the doubts in her mind just now.

“Use champagne instead.”

Leonora looked at her daughter and said softly: “Well, there is no flaw in the technology of using egg paste to make the taste of jelly, but it will affect the taste when paired with cocktails.”

“So, just replace the cocktail with champagne!”

…

Finally.

The champagne with continuous bubbles tastes very fresh.

After Leonora’s small improvement, this double-color mousse quartet is even more exquisite, with both visual and taste enjoyment.

After taking another sip, I suddenly felt refreshed, as if my whole body was as delicate as a lover's kiss. I closed my eyes and enjoyed the comfortable and intimate feeling brought by nature.

In this mousse cocktail, I seemed to feel Alice's ingenuity.

She carefully selected each ingredient and carefully blended each flavor, just to create this perfect molecular cuisine drink.

It is like an elegant dancer, showing its style on the stage of light and shadow. And everyone who has tasted it will be attracted by its charm and indulge in this wonderful world of taste.

Gentle.

Cool.

This is the first taste.

"Really, even I would never have thought of it."

"Just replace the cocktail with champagne, and the whole ice drink can become so delicious."

"Mmm..."

"This taste is really unimaginable."

Alice, who made a new mousse champagne ice drink, said in disbelief after tasting it herself.

"While maintaining the original taste of not strong alcohol flavor and soft mouthfeel, it is even drier and more delicate."

"What you are making now is much better than before."

Leonora also took a small sip.

Suddenly, she felt light and refreshing, and the cool feeling directly hit her deep heart.

For a long time, she was unable to come back to her senses and fell into deep intoxication.

...

Natural hot spring.

There is no artificial mixture, and the salty taste is mixed with the smell of sulfur.

And it is this pure natural clarity that makes Leonora and Alice unable to help but take off their clothes and soak their busy and tired brains in the hot spring.

Water!

It is only waist-deep, warm and clear.

But it falls down like a waterfall, hitting the body, splashing a large area of ​​water, and the body receives a hearty baptism under the beating of the water column.

Obviously at this moment, the mother and daughter are in their respective minds, imagining such a hot spring scene.

"Comfortable!"

"It's really...comfortable."

"Sure enough, even I can't believe it. Am I so powerful now?"

Alice, unexpectedly, fell into an inextricable intoxication because of her new cooking.

But in the end, her face turned slightly red, and she said: "However, I am still too smart. The flaw of the whole dish is the cocktail, but I don't know it. On the contrary, I think that this kind of wine is the best match!"

...

In fact.

After the Totsuki Reform Incident, the candidates for the new ten elites have been settled.

At least in Alice's eyes, she feels that the current ranking of the ten elites is like this:

The first echelon:

Erina Nakiri.

The second echelon: Isshiki Hui

The third echelon: Teruki Kuga, Ryo Hayama, Ryo Kurokiba, Takumi Aldini.

After all, Ryo Hayama, Ryo Kurokiba, and Takumi Aldini are indeed strong, but Takumi has undergone special training, and his strength is hard to say, and can only be judged according to the seat.

According to Eiji Si, the improvement of Teruki Kuga is very large, especially in this joint team food battle, which is also remarkable.

Then, it is Kinokuni Ningning and Nakiri Alice.

Kinokuni Ningning is very capable, but Isshiki also thinks that she has been cooking according to the textbook for too long, which means that she has not laid a good foundation for innovation. This is indeed a flaw.

After being admonished by the izakaya owner Zhang Fan, Alice Nakiri's molecular cuisine has become more and more down-to-earth.

Moreover, it has begun to develop from an emotional perspective.

It's just a pity.

Her molecular cuisine is still a little undercooked at present, and the growth rate is a bit worrying...

The next echelon should be Tadokoro Megumi.

Indeed, Alice and Kinokuni Ningning's skills should be stronger than Tadokoro Megumi.

In the original work, when Xiaohui was making apple Dorayaki, she was defeated because the final astringency was a bit abrupt in the transition to sweetness, but it was really not easy to win the respect of Akane Kubo Momo, a dessert master who even Saito Muneaki looked down on.

Moreover, from beginning to end, Xiaohui's ability is empathy. Some people say that Soma's cuisine is an acute medicine, while hers is a chronic medicine.

Even Zhang Fan agrees with this point.

Because there are many chefs who can make gourmets burst their clothes.

But there are very few chefs who can make a dead tsundere like Shinomiya cry.

This kind of consideration for diners and empathy is something that many people will never reach in their lifetime. (End of this chapter)