Food Wars!: I Became a Fantasy Ingredient Supplier

He nodded slightly, his eyes revealing approval: "Very good, Tadokoro Megumi."

"The fact that you can see this means that your understanding of cooking has gone beyond the level of mere technique."

"indeed."

"Machines can replicate shapes."

"But it cannot be replicated, that ingenious emotion and unique sense of artistry."

"In this fast-paced era, people often pursue efficiency and speed, but what truly touches people's hearts are often those things that require time and patience to polish."

Listening to Ye Chen's words, Tadokoro Megumi felt a warm current welling up in her heart. She seemed to see herself on this culinary path, not only learning skills, but also inheriting a culture, a yearning and pursuit of a better life.

"So, regarding your rating..."

Ye Chen deliberately drew out his voice, observing Tadokoro Megumi's reaction.

……

"Your work."

"Both the skills and the creativity demonstrated a very high level."

"Not only have you mastered the essence of carving, but more importantly, you have infused your own emotions and understanding into your work, which is very rare."

Ye Chen paused here, then solemnly said, "Therefore, I solemnly announce... you have passed!"

"What?" Tadokoro Megumi was stunned.

She never imagined that she would actually achieve a passing grade in this highly competitive residential training program, especially given the extremely obscure test questions!

Unconsciously, an unprecedented sense of accomplishment and self-confidence swelled within her, and she felt as if she were standing at a completely new starting point.

"But please remember, this is just the beginning."

Ye Chen's words timely extinguished the flames of pride that might have been rising in her heart.

"The path of cooking is long and challenging. You need to keep learning, innovating, and maintaining a love and reverence for cooking."

"Only in this way."

"Only then can you go further on this path."

Tadokoro Megumi nodded vigorously, firmly remembering Ye Chen's words.

Chapter 100 The First Form of Uncut Jade

Speaking of molecular gastronomy.

"High-end" is probably the first impression many people have of it.

This new cooking concept, which alters the molecular structure of ingredients and recombines them to create unique edible foods, is becoming increasingly popular and accepted.

At this moment.

In the 4th cooking class.

Alice Nakiri's handling of foie gras was undoubtedly surprising.

But first, she took out a small thermostat. This little machine was not much bigger than a power bank. The top was the temperature display area, the bottom was the power socket, and the bottom had two wires, one for power and one for temperature measurement.

Plug the oven's power cord into the thermostat, and then connect the thermostat to normal voltage.

then……

To the astonishment of the examiner, Fuyumi Mizuhara.

She began to adjust the temperature.

"85 degrees Celsius, 86 degrees Celsius, 87 degrees Celsius... Okay, this is the temperature index!"

After completing this step, Alice Nakiri finally wiped away a cold sweat and revealed a faint smile.

as far as I can tell.

This is her best condition.

……

"Through a small instrument."

"Then, should we set the oven temperature to 87 degrees Celsius?"

"On another note, isn't this temperature a bit too low? After all, how long will it take to cook foie gras using such a low-temperature method?"

Fuyumi Mizuhara was deep in thought.

Ah!

Compared to using sake, green onions, garlic, etc. to prepare foie gras.

Alice's use of high-tech equipment and some strange methods to process foie gras is clearly more eye-catching.

"Could it be that……"

"Is this the sous-vide method commonly used in molecular gastronomy?"

"By using low-temperature processing, the complex and delicate aroma of the brine can be fully integrated into the creamy and rich texture of the goose liver, while also locking in the fat of the goose liver itself, thus preserving its smooth and succulent flavor."

Finally, Suwon Fuyumi seemed to have some realization!

……

at the same time.

Inside the same kitchen.

Another freshman's performance also successfully caught the attention of Fuyumi Mizuhara.

Soma Yukihira then began to slice the foie gras swiftly and skillfully with his knife. It must be said that his remarkably nimble and decisive knife work was enough to astound anyone for a long time.

Even the examiner, Fuyumi Mizuhara, had to admit this, and the dish Soma was to prepare was:

French-style pan-fried foie gras.

This dish actually requires a high level of skill in controlling the heat.

The foie gras should be seared on both sides until golden brown, but the inside should not be allowed to become oily, because if you're not careful, the foie gras might disappear and all that's left is a pot of oil.

Zizzi~

Place the foie gras in the oil.

Immediately, a "sizzling" sound was emitted.

The foie gras, coated with sake, scallions, garlic, cilantro, pepper, and other seasonings, slowly turns golden brown as it is rapidly heated.

Then an unspoken fragrance burst forth, engulfing everything.

……

"what?"

A rich aroma wafted into my nose.

Fuyumi Mizuhara was even more stunned, staring at Soma in disbelief.

"It's just some sake, green onions, garlic, pepper, cilantro and stuff, right? Why did he fry the foie gras so fragrant that I can smell it even standing here?"

Can't help but.

Fuyumi Mizuhara was breathtaking!

Afterwards, Soma ignored the noise around him and calmed down to handle the final steps of making the French-style pan-fried foie gras.

Peel and core the apples, then slice them and coat them with flour. Fry the apple slices over medium heat until golden brown. Finally, prepare the sauce and pour it over the apples and foie gras, garnishing with colorful side dishes such as carrot and eggplant slices.

Thus, Soma's pan-fried foie gras is complete!

……

at the same time.

Alice over there was also wrapping up her work.

Take a stainless steel steamer and sprinkle dried sugarcane residue, tea leaves, pearl rice, and a small amount of dried Sichuan peppercorns into the bottom. Then, place the steamer rack inside, arrange the foie gras on top, close the lid, heat over high heat until it starts to smoke, then reduce to low heat and smoke for 10 minutes.

Remove the foie gras, cut it into thick slices, arrange them in the center of a plate, garnish with rice ears and candied ginkgo nuts, and cover with a glass dome.

Following that, Alice Nakiri's molecular foie gras dish was also completed.

"All right."

Looking at the finished dish.

Alice couldn't help but wipe the sweat from her forehead and smiled faintly.

……

Followed by.

Alice, however, got there first.

She placed her dish in front of the examiner, Fuyumi Mizuhara.

Seeing this, Mizuhara didn't say much, but eagerly opened the glass cover.