Food Wars!: God's Tongue is no match for me.

Page 53

This dish may seem simple, but it is actually extremely complicated to make. It involves chopping fresh strawberries into jam and then turning the jam into white strawberry powder.

Then use the remaining strawberry jam to make bright red strawberry syrup, and put it into a mold to make a "strawberry shell".

Followed by.

Remove the seeds from the fresh strawberries one by one and stick them onto the "strawberry shell".

Then wrap the "strawberry powder" with the "strawberry shell", and decorate the "strawberry shell" with the stems of fresh strawberries to cover the gate on the shell.

Thus.

A very realistic "fake strawberry" was thus created.

The key is that it really does taste like strawberry. But some people might ask, how do you eat this "fake strawberry"?

The answer is very simple: just smash it with a hammer.

Ah!

In the eyes of many people.

That's just pointless and pointless.

In the end, all this effort in preparing such dishes is just for novelty.

In terms of taste or texture, it's hard to expect any major breakthroughs, let alone any groundbreaking changes to the culinary world.

Chapter 63 Molecular Gastronomy That Cannot Be Made Accessible

Pick up the silver spoon.

Use a little force to crack open the Ryugin strawberries on the plate.

There was a "crack" sound, just like the first crack of ice when the snow melts in early spring.

then.

The tender, juicy strawberry flesh is exposed.

That vibrant red, like a young girl's blushing cheeks, exudes an alluring fragrance.

As the fruit pulp is pressed with a spoon, it gradually becomes soft and tender, and the juice slowly seeps out along the texture of the strawberry, blending with the sugar residue to create a colorful and fragrant picture!

……

Take a small bite of the Dragon's Roar strawberry.

The first thing to touch your tongue is the outer layer of sugar coating, as thin as a cicada's wing and crystal clear.

With a hint of sweetness and coolness, it melts lightly on the lips and teeth.

Chew it again.

Teeth penetrate the sugar coating.

Upon touching the tender strawberry flesh, the texture instantly transforms into a soft and juicy one.

The texture of strawberry flesh is delicate and smooth, like the finest silk gliding through your fingertips, without any roughness from the fibers.

Take a bite.

The abundant juices gushed out like a spring, filling the entire mouth.

These juices, infused with the rich aroma of strawberries, possess a sweetness tempered with natural tartness, creating a perfectly balanced and harmonious blend of sweet and sour.

"Sour, sweet, icy, cold, crisp, soft..."

"It even has a texture similar to popping candy."

Swallowed.

Lin Xu began to analyze carefully.

……

So-called molecular gastronomy, like the Dragon's Roar Strawberry.

The focus is on the "molecular gastronomy" cooking method; the ingredients are really not that important.

After all, once it's been blended into a paste and frozen at ultra-low temperatures, the unique components, texture, and flavor of the ingredients have been completely destroyed. Although it's frozen back to its original form, it's just an appearance!

In short.

The original taste and freshness of the strawberries are no longer present.

It looks like a strawberry, but it's not a strawberry at all.

In fact, for Lin Xu...

He always felt that these dishes had a kind of "schizophrenic" quality.

On the one hand, these chefs who believe in new technologies will criticize and condemn traditional cooking methods for being too elaborate, masking the original flavor of the ingredients, and wasting them!

Therefore, they pride themselves on presenting the freshness of the ingredients themselves when it comes to dishes such as sashimi, oysters, seafood, and steak, and the rawer the better!

What about the other side?

However, he himself invented molecular gastronomy, a maddening cooking method.

As its name suggests.

At the molecular level, it completely destroys the freshness of the ingredients...

On one hand, people look down on traditional cooking tools, tableware, and environments for being unstylish and unrefined, so they use expensive cooking tools, tableware, and dining environments to enhance the style.

On the other hand, they use all sorts of random gadgets such as syringes, plastic wrap, measuring tapes, and freezers, and tout them as high-tech.

A dollop of strawberry jam dispensed with a syringe by someone wearing a white coat has ironically become a symbol of high elegance!

In short.

Things like elegance and tradition.

Lin Xu really felt there was nothing to argue about.

……

"how?"

"Is this Dragon's Roar Strawberry dessert satisfactory to you?"

"Chef Casañas asked nervously."

"As expected of a top-tier molecular gastronomy dessert, it is delicious and sweet."

"It really does melt in your mouth. Even a light bite will leave your tongue covered in bright red strawberry juice, which is sweet and sour!"

"at the same time."

"The feeling of hot and cold alternating."

"It can keep people in a state of surprise and make them linger."

"And that light sweetness, a very pleasant aroma, keeps spreading in your mouth."

"When you try to figure it out more closely, it vanishes in an instant!"

A strawberry that doesn't taste like a strawberry.

The sweetness is just right; one bite is enough to make it feel exquisite and delicious.

The various kinds of freshness and sweetness amazed the taste buds time and time again, to the point that Lin Xu was unable to use beautiful pictures or words to describe the impact and enjoyment of the taste buds for the first time.

Upon hearing this, Casanah breathed a long sigh of relief.

……

"Is the price very high?"

Lin Xu composed himself and then asked.

“$800 each,” Casanias replied promptly.

"Ok!"

"Sure enough."

Lin Xu nodded.

Truly excellent molecular gastronomy requires continuous research and development to surprise diners and stimulate their thinking.

Therefore, the costs are generally very high, making it very difficult to make it affordable for the general public.

not to mention.

Most molecular gastronomy restaurants.

In reality, they are all copying the old methods developed by real masters, so they can't really be considered true molecular gastronomy!

Of course, if you understand molecular gastronomy as recreating a classic dish according to a recipe, it can be relatively affordable. All you really need are some machines.

such as:

Liquid olive oil.

This dish can now be found in many relatively affordable restaurants for just over 10 yuan.

……

Molecular gastronomy.

What we pursue is the ultimate expression of taste and sensation.

Therefore, it naturally involves research in many other disciplines, such as the effect of hearing on taste.

There's a molecular gastronomy chef in England who has been dedicated to researching the crispiest-sounding fried fish. Just hearing that sound is enough to imagine how delicious it is.

however.

There are also some chefs.

The goal is to separate cooking from new technologies and globalized ingredients.

They want to inherit the perfectionism of molecular gastronomy, but advocate returning to the basics.

The molecular gastronomy craze sparked by Adrià, the father of molecular gastronomy, continues to fascinate a growing number of young chefs.

The typical impression of molecular gastronomy is that it transforms cooking into a performance art.

Just as Spanish architect Antoni Gaudí changed the country's architectural style, Adrià has also given molecular gastronomy a new image.

Whether it's the allure of rainbow cakes, the novelty of dirty buns, the innovative crossover of milk tea and hot pot, or the technological magic of molecular gastronomy.

They all became popular quickly because they satisfied certain consumer needs or curiosities during a specific period.

but.

When the novelty wears off.

When faced with more practical issues such as health, cost-effectiveness, and sustainability.

They then proved inadequate and were eventually eliminated by the market.

The high cost, complex production process, and high requirements for chefs' professional skills have limited the popularization and development of molecular gastronomy.

As time went on, people gradually lost interest in this flashy but impractical way of eating, and molecular gastronomy fell from its pedestal as a high-end restaurant, becoming a niche hobby for a small circle.

"At the end of the day."

How can we design and disseminate molecular gastronomy in a more scientific way?

"If molecular gastronomy chefs could think more deeply about this issue, perhaps then there could be some change!"

Finally, Lin Xu said helplessly.

Chapter 64 Happy conversation

"Na!"

"Mom, who is this person?"

"Even the head chef Casañas had to treat him with utmost respect."

When Lin Xu first appeared, he was very imposing. His demeanor and temperament made him look like a reclusive master.