Food Wars!: I Became a Fantasy Ingredient Supplier

however.

Right now.

Alice even played with the "Misty Wonderland" special effects.

She sprinkled some sweet and sour raspberry powder on the chocolate pasta, then placed a fresh dancing orchid petal on top. Instantly, the dish, concealing its secret weapon, became even more smoky under the elegant tableware!

As a result, Kurokiba Ryo immediately grasped what "molecular gastronomy" and its stunning visual effects meant.

"Young Miss, your cooking is always so fancy."

Finally, Liang, having regained his senses, complained.

"Making simple ingredients complicated."

Alice, unfazed, replied, "That's the value of molecular gastronomy."

“Things like gels, liquid nitrogen, and high-end instruments are just means to an end. The real essence of molecular gastronomy lies in modern food technology and industry itself, as well as the various production methods that you may or may not want to see.”

"Ok!"

"That's right."

Kurokiba Ryo deeply agrees with this sentiment.

……

Followed by.

Unable to contain his curiosity, he began to savor the cold chocolate pasta.

Upon first taste, the rich sweetness of chocolate dominates, followed by a gradual emergence of salty or sour flavors, creating a complex sensation similar to a "caramelized onion pizza." And this method of shaping melted chocolate into noodle-like strands using a spheroidizing technique truly delivers a texture that can be summed up in four words:

Melts in your mouth!

An unexpected and creative combination.

It must be said that it does indeed bring a wonderful taste experience.

An unforgettable bite, where sweetness and surprise dance on your tongue!

"Hmm~"

"Take a bite, and you'll find the outer layer is chewy."

"The inner core still carries a rich, sweet aroma reminiscent of Alpine spring water."

Opening his lazy eyes, Kurokiba Ryo savored the moment and couldn't help but feel a little surprised: "What's even more amazing is that it uses a sous-vide cooking process, making it more authentic than some molecular gastronomy restaurants."

"Hey, this new dish of mine has undergone more than 20 recipe tests, and the amount of chocolate sauce is precisely controlled to 1.8 grams per gram of noodles."

Alice, unable to hide her joy, said, "After mixing, each strand of pasta is coated with crystal-clear chocolate sauce, which won't drip everywhere, yet guarantees a burst of flavor when you bite into it."

"The specially designed wavy surface allows for a perfect bite portion with just a simple twirl of a fork."

"I see."

"The portion size is quite thoughtful."

He blinked, as if he had just realized something.

……

Speaking of gastronomy.

In addition to the science behind food and cooking, it also includes social science content such as dietary culture and habits.

The current predicament of molecular gastronomy is that it has not yet found a good intersection between cooking and scientific research.

There was a time when food was simply for eating.

Boil, stir-fry, add some salt, and sprinkle with "the taste of love"—done!

but.

What now?

With the development of technology.

The dinner plate has become a "laboratory," where things that look like alien food have quietly appeared.

Even molecular gastronomy claims to revolutionize our taste buds and kitchens. But the question remains: is molecular gastronomy truly the future of cuisine? Can it truly replace our favorite braised pork and fried chicken?

Innovation is indispensable for the development of anything.

However, sometimes, isn't innovation seen as heresy by some people? For example:

Temperature control for boiling an egg, low-temperature vacuum slow cooking of ingredients, liquid nitrogen-based ice cream, using transglutaminase to "bind" different types of meat, extraction and application of ingredient aromas...

These new cooking or pairing methods are indeed the result of repeated bold attempts, bringing novel experiences to people.

After all.

Molecular gastronomy may continue to exist in the future.

And while these dishes have become signature dishes in some high-end restaurants, people still crave classic dishes that are full of warmth and memories on the tables of ordinary families.

……

"how?"

"Does it have a chance against Erina's hot pot?"

Then, Alice, her confidence soaring, eagerly posed this question to Ryo Kurokiba.

"Your chocolate pasta molecular gastronomy dish would have a very high chance of winning against some ordinary Totsuki students. But compared to another young lady from the Nakiri family, it's nothing!"

After a moment's thought, Kurokiba Ryo could only tell the truth.

"Really? Even you don't think highly of my molecular gastronomy."

Looking at his cautious and serious expression, Alice already knew that the chocolate pasta dish she had just made was still not up to standard!

"Sigh, look at Erina's sukiyaki dish in the food battle; she easily defeated a second-year student. Meanwhile, my molecular gastronomy still has flaws and shortcomings..."

At this point, Alice Nakiri sighed deeply.

perhaps.

Between people.

There will always be a gap!

As the holder of the "God Tongue", Erina is proficient in all fields of cuisine, and is especially good at accurately analyzing the essence of ingredients through taste.

And for an all-around talented player like her, no matter how hard I try, it's very difficult to catch up!

Chapter 88 Transcendence

noon.

It's a bit stuffy.

The location is the Polaris Dormitory at Totsuki Academy!

Speaking of Polaris Dormitory, as the only dormitory in Totsuki Academy that adopts an independent accounting system, it naturally has a glorious history.

About 30 years ago, several students living in the Polar Star Dormitory continuously acquired resources through "Food Wars," which led to their separation from Totsuki Academy and the adoption of an independent accounting system with financial autonomy.

At that time, Gintoki Dojima and Joichiro Saiba were ranked first and second among the Ten Elite of Totsuki Academy, making great contributions to the expansion of the Polar Star Dormitory.

Ah!

Also.

Apart from Saiba Joichiro and Dojima Gin.

The other guests were Azami Nakamura and Riko Ebizawa, and Jun Shiomi, who moved in later.

These people were the main force in the conquest of the Far Moon, and together they created the "golden age" of the Polaris Dormitory.

……

Compared to chicken cutlets.

Japanese people actually prefer fried pork cutlets.

The crispy golden-brown coating and crunchy texture lock in the sweet meat juices, while the refreshing cabbage helps to cut through the richness. Paired with white rice and miso soup, it's simply a delicacy.

Japanese-style fried pork cutlet is known as one of the "three major Western dishes" in Japan.

Although it's called "Western food," it has to be said that only people from Japan could make it.

now.

The kitchen is located on the first floor of the Polar Star Dormitory.

Soma Yukihira, who has just moved in, is making a simple tonkatsu (fried pork cutlet).

Select high-quality pork tenderloin, then cut it into pieces of appropriate thickness, pound it, and cut through any sinewy parts with a knife. Sprinkle salt and pepper on both sides of the meat, making sure to sprinkle salt first, then pepper.

Gently rub to allow the salt and pepper to penetrate evenly.

Prepare 3 eggs, flour, and breadcrumbs, and start coating with batter and flour.

Yes, this is the key step that determines whether the pork cutlet crust is crispy, so Soma is becoming more and more serious and meticulous.