Food Wars!: I Became a Fantasy Ingredient Supplier

Its meat is incredibly delicious, tender and juicy. Just a quick grilling brings out its original flavor, making it a dish reserved for five-star restaurants and above.

As for the price, 100 grams of meat costs 8 yuan!

……

Logically speaking.

Ye Chen wasn't surprised by such low-grade fantasy ingredients.

The reason he was surprised was that the sign-in reward was a whopping 100 red-haired pigs.

In the past, the number of animals like the Ligalo Mammoth, Roasted Whole Pig, and Rainbow Fruit was only 1 or 1, while the number of Fright Apple and the Nut-Slaying Knife Fish, which is still not fully cultivated, did not exceed 30!

result.

This time, there are 100 red-haired pigs!

My goodness, she's really trying to become a fantasy ingredient supplier!

Chapter 36 Exchange Meeting

Seagulls.

Skimming across the shimmering water.

The spires of the church and the colorful houses are reflected in each other, as if the pages of a fairy tale have been gently turned by the sea breeze.

Copenhagen!

This international metropolis is gradually awakening from the embrace of the Baltic Sea.

Along the banks of the Newport Canal, the sweet aroma of cinnamon rolls wafts from cafes, an elderly man in a top hat sits on a wooden chair reading a newspaper, and around the corner, the Little Mermaid statue sits quietly on the rocks of Long Beach Park.

The sea breeze stirred the waves at her temples, but it couldn't dispel the melancholy in her gaze into the distance.

This sculpture, inspired by Hans Christian Andersen's fairy tales, gleams with the coldness of bronze in the morning light, yet it becomes gentle because of the eager anticipation in the eyes of visitors!

……

at this time.

The Nordic Molecular Gastronomy Association, headquarters.

This place is no longer just a gourmet palace, but has transformed into a stage where the essence of traditional cuisine collides with the passion of modern molecular gastronomy innovation. A unique technical exchange meeting is about to begin.

准备100ml的牛奶、135ml的酸奶、50ml的芒果泥、1包琼脂、1/4包乳酸钙……

then.

Add milk to agar, bring to a boil, then pour in yogurt.

Mix and plate together, then refrigerate.

Add 1/4 packet of calcium lactate to the mango puree, stir, and then wait for it to spheroidize.

……

"It's amazing."

"The method of preparing the food is not traditional cooking."

"Instead, we switched to highly experimental syringes, strainers, droppers, tubing, and molds..."

Below the stage of the exchange meeting, watching Alice Nakiri, a member of the Nordic Molecular Gastronomy Culinary Association, preparing dishes in bizarre and unusual ways, Bogus, as the president of the culinary association, couldn't help but feel curious and amused.

After thinking for a moment, he asked with a puzzled look, "How can I slowly turn the mango puree into small, round balls?"

"It's very simple."

"The principle lies in agar and calcium lactate."

Sitting next to Bogus, Ye Chen's eyes flickered as he explained, "Spheroidization, gelation, and emulsification are three techniques in molecular gastronomy."

"Adding calcium lactate to mango puree will slowly form a transparent film. And when you bite into it, the inside is still mango puree, so if the mango itself isn't tasty, the resulting balls won't be very delicious either!"

"Oh."

"So that's it."

Upon hearing this, Bao Gusi suddenly realized what was going on.

……

At last.

Take out the refrigerated milk and yogurt mixture.

Top with spherical mango puree, and there you have it, a dish that looks just like a fried egg!

Of course, Alice also added a spoonful of fake salmon roe, which was made with tomato sauce and gelled in frozen olive oil.

all in all.

You can't even imagine it.

Not a single piece of food on this plate was real.

And if we take a wildly imaginative approach, what if we used yellow mustard instead of mango puree to make fake egg yolks...

Well, the whole process doesn't feel like making delicious food at all, but rather like using experimental tools and applying knowledge of chemistry and physics to "invent" something edible!

……

the other side.

French chef De Laste is grilling a plate of foie gras.

For foie gras, he only selects the highest quality. The whole piece of raw foie gras comes from the production area in southwestern France. The liver is intact, milky white with a pinkish hue, and firm to the touch without any blood spots.

The elasticity is tested by pressing with the fingertip; the fat content is ≥90%, and this standard falls under:

Grade A!

When removing the fascia.

The procedure involves using a Japanese-made thin-blade scalpel to peel away the liver along the blood vessels, preserving the complete structure of the liver lobe.

Then soak it in a mixture of whole milk and brandy (3:1 ratio) and refrigerate to further neutralize the metallic taste.

Then, after preheating the cast iron pot to 65°C, place the foie gras in it and gradually increase the temperature by 10°C every 30 seconds until the surface is caramelized while the inside remains at 52°C in a semi-molten state.

The rendered goose fat is centrifuged to remove impurities and then processed into goose liver oil powder.

Finally, using neon-colored Baishan pottery, the foie gras body is placed at the golden ratio point, and fractal geometric patterns are drawn with sauce in the blank areas.

Then sprinkle foie gras powder on top!

Thus, a plate of foie gras, embodying the elegance and sophistication of French cuisine, is complete.

……

Delicate foie gras.

Fry until golden brown and crispy, with a slight caramelized aroma.

And when you cut open the foie gras, you'll find it soft, tender, and sweet inside; that unique texture is at its best at this moment.

I gently cut off a small piece of foie gras with my knife and fork. Its texture was clearly visible, and steam rose from the small holes between the grains. As for the taste...

Ah!

The aftertaste is mellow.

The rich, initial sauce constantly stimulates the tip of the tongue.

The middle notes are a unique foie gras aroma, while the base notes, when savored carefully, reveal a buttery, milky flavor that wafts from the mouth.

It's so captivating and leaves you wanting more!

……

"The texture is smooth and delicate, truly exquisite."

"That balance of a touch of tenderness and a touch of crispness is absolutely unmatched by any other meat. Perhaps I can understand a little why the discerning and sophisticated French consider foie gras their most beloved delicacy."

At this moment, Leonora Nakiri, the honorary president of the Nordic Molecular Gastronomy Association and Alice's mother, is elegantly eating foie gras.

Afterwards, she looked quite content.

"hehe."

"It's funny."

"How could such a dish of foie gras possibly meet the standards of someone as important as you!"

Upon hearing this, Bogus spoke with great humility.

But judging from the expression on his face, he couldn't help but feel a little smug: "Let me introduce you, he is the silver medalist of our Esquif Junior Culinary Competition this year, Delast."

"It's true that he's young and promising."

Leonora nodded, then turned her gaze to Ye Chen, who was standing next to Bougus.

From beginning to end, he gave Leonora a very unusual feeling; at least he could recognize Alice's molecular gastronomy technique at a glance.

and.