Food Wars!: I Became a Fantasy Ingredient Supplier

In an instant, the finished foie gras appeared before her. This innovative combination of modern sous-vide and smoking techniques was truly eye-opening.

"Examiner, please use a blowtorch to heat it up."

"Alice," she said softly.

"Oh? This seemingly exquisite foie gras dish is actually still an unfinished creation!"

Upon hearing this, Fuyumi Mizuhara picked up the blowtorch next to her and began to bake the food a second time.

soon.

Smoke billowed up.

The double incense caused everyone present to change their expressions drastically.

"Totsuki Academy is indeed a place where hidden talents abound. This is the first time in my life I've ever seen such a novel foie gras dish." Soma, who had witnessed the whole scene, couldn't help but mutter to himself.

……

After processing the foie gras with a blowtorch.

The effects it produces are truly amazing.

This incredibly delicious foie gras dish completely redefines people's understanding of foie gras, even just in terms of its color.

Ah!

It was just one cut.

The juices hidden within the foie gras slowly flow out.

"So...so tender!"

"What exactly is this tactile sensation?"

"Could this be the effect of sous-vide cooking?"

Mizuhara Fuyumi was immediately shocked, then realized: "I see. Foods processed in this way, especially meat and seafood, can retain their original moisture and nutrients to the greatest extent possible!"

"Such a dish is truly rare."

have to say.

This dish uses sous-vide cooking.

It was at this moment that even the examiner, Fuyumi Mizuhara, was amazed.

……

after that.

She couldn't wait to taste it.

soft.

It's very soft.

It melts in your mouth like ice cream, catching you off guard.

As the saying goes: it is dense and soft, as soft as mousse, yet it leaves a lingering fragrance in your mouth and teeth, and is amazing the moment it touches your tongue.

This unexpected taste completely stunned Fuyumi Mizuhara!

If cooking over a high flame is a symphony with dramatic rhythms, then slow cooking at a low temperature is like a soft, gentle melody that one can savor.

The moment at the entrance.

Foie gras, with its very primal flavor, explodes in your mouth instantly.

The connective tissue of red meat is given sufficient time to dissolve, and the low-temperature machine effectively prevents the meat from being overcooked.

Therefore, the texture will be more tender than with conventional cooking, and more of the meat juices will be retained.

In conclusion, this sous-vide foie gras dish is simply amazing, both in its elegant appearance and its delicious flavor!

……

"It has a really tender texture."

"And this melt-in-your-mouth sensation is something I've never experienced before."

"Its flavor is delicate and delicious. The thick broth contains rice ears and candied ginkgo nuts, and the sweetness it brings is simply irresistible. The rich aroma of butter adds a touch of rich flavor to this foie gras dish."

After a moment of admiration, Fuyumi Mizuhara began to devour the foie gras dish.

At last.

Under everyone's watchful eyes, they finished tasting it.

Yes, we ate every last bit.

……

no doubt.

Her unique molecular foie gras dish naturally won the favor of Fuyumi Mizuhara, and she passed the test smoothly.

"Well... it's my turn."

Turning his gaze away, Soma chuckled.

Then, he quickly brought out the prepared pan-fried foie gras.

"French-style pan-fried foie gras!"

"It's a fairly common dish."

After saying that, Mizuhara Fuyumi gently sniffed the air and said, "But... just a light sniff, and it still smells wonderful. Hmm? Wait, what's with this faint fragrance?"

This seemingly ordinary pan-fried foie gras dish seemed to possess a powerful attraction, drawing her in and making it difficult for her to look away.

Without thinking, she quickly began to taste it.

……

Tender and soft.

It is smooth and delicate, with a smoky aroma on the outside.

Within this smoky flavor lies a subtle sweet aroma. The initial taste is not very strong, but it lingers and stays in the mouth.

shocked.

I was completely stunned.

The moment she entered the mouth, Mizuhara Fuyumi didn't utter a single word.

She was at a loss for words when it came to Soma's pan-fried foie gras.

Take a bite.

It felt as if tiny fireworks were suddenly bursting in the air above our heads.

The taste was completely new and could not be categorized into any previous taste system.

The taste was not greasy at all, nor did it have the fishy smell of liver. However, compared to Alice's foie gras, it was far less amazing and more bland and ordinary.

However, it was just one bite.

It's full of satisfying oiliness and a smooth, creamy texture.

Don't just say it leaves a lingering fragrance on your lips and teeth; I genuinely wish I could swallow my tongue too.

then.

Mizuhara Toumei then continued to savor her second bite.

The second bite made the flavors more apparent; it had a caramelized aroma and an indescribable fragrance.

……

Silky smooth.

This is how it feels on the second bite.

Then, on the third bite, this pan-fried foie gras tasted like "roasted nuts," with a mixed flavor of nuts such as almonds and cashews.

Add to that its crispy outer layer and silky texture, and it's an instant explosion of flavor.

Yes.

Until this moment.

That's the true essence of this French-style pan-fried foie gras.

With its golden-brown, fragrant surface and warm, melt-in-your-mouth texture, this is where you can truly appreciate the unique flavor of foie gras.

Ordinary yet sophisticated, this is the true essence of Soma's pan-fried foie gras.

Every bite is bursting with happiness.

"Some students really impressed during this residential training program!" Mizuhara Fuyumi exclaimed in the end, then looked at Soma and said, "Congratulations, you passed!"

……

in the afternoon.

It's still at the Far Moon Resort.