Food Wars, my food not only glows!

　Before returning to the ring, she glanced at Alice Nakiri pacing anxiously around the ring, and her tension eased somewhat.

　"Hmph, you can't even quickly come up with an answer to a question of this level, yet you have the audacity to say you'll beat me. How laughable!"

　She scoffed inwardly, then returned to her work station, took out the salmon wrapped in parchment paper, and cut it into rectangular pieces.

　Then add brandy, white pepper and sea salt to season the tuna simply, and then set it aside.

　The remaining scraps after trimming were diced and then mixed with brandy, white pepper, and sea salt, but this time she added a little more olive oil.

　Cut the tomatoes into small pieces as well, put them into the bowl containing the small pieces of salmon scraps, mix them well with a fork, and set aside.

　Slice the lemon thinly and the garlic into pieces.

　Heat garlic slices, thyme, white wine, and brandy in a pan over high heat until boiling, allowing the alcohol to evaporate gradually, leaving only the aroma of the liquor. Then strain through a sieve into a bowl and set aside.

　In a separate pot, pour in red wine, add two lemon slices and a spoonful of honey. Once the red wine has reduced, remove the lemon slices to concentrate the flavor.

　Having completed this step, Erina Nakiri looked up and saw that Alice had finally begun to act, retrieving a fresh cod from the food storage.

　Judging from its vibrant appearance, it must have been airlifted over this morning.

　But why is this guy taking cod? Is he planning to butcher it on the spot? Doesn't he know he only has one hour to cook this dish?!

　"It's in really good condition."

　Looking at the cod in front of her, Alice Nakiri...

　He gently touched it, feeling its surging vitality, muttered something to himself, and then opened the kitchen utensil box, inside which was a complete set of seven-star knives.

　These are the blueprints she asked Bai Yuan for some time ago, and she specially sought out skilled craftsmen to handcraft them one-to-one.

　After more than six months of practice, she has mastered the use of each knife and can use them in a coordinated manner, making her fish processing twice as fast as before!

　"Stop jumping around, you're already on the chopping block, it's too late no matter how much you jump."

　As Alice Nakiri spoke, she took the Lu Cun sword from the Seven Star Swords and aimed it directly at the cod's neck. In a flash, she decisively swung the sword, the blade precisely slicing through the cod's carotid artery, instantly taking away all its life force.

　Then, Alice Nakiri laid the cod flat on the cutting board and quickly used various knives to remove the scales, bones, internal organs, and meat. The whole action was done in one go, as if she had practiced it countless times.

　"Your fundamentals are incredibly solid!"

　Seeing Alice Nakiri's performance, Gin Dojima on the judging panel couldn't help but praise her, his eyes filled with admiration.

　If you want to know what best shows a person's effort, then it has to be their basic skills!

　Because fundamental skills don't lie; how much you practice will ultimately show up as results, which are very clear and observable.

　"Well, I thought that since she was going down the path of molecular gastronomy, she wouldn't care much about the basics, but now it seems that I was being a bit stereotypical."

　Dojima Gin's words made Nakiri Senzaemon nod, a smile appearing on his face. Clearly, he was very satisfied with Nakiri Alice's performance.

　"If you don't speed up, I'll overtake you."

　After completing this step, Alice Nakiri noticed Erina Nakiri's gaze. Her mouth was slightly open, and she was clearly surprised that Erina could dissect a whole cod so neatly and efficiently.

　The whole process took no more than two minutes!

　"Hmph, I don't need your reminder. You'd better hurry up. This assessment only lasts one hour, and 20 minutes have already passed!"

　Upon hearing Alice Nakiri's words, Erina Nakiri snorted coldly and then buried herself in her cooking.

　"Forty minutes is more than enough!"

　With a relaxed smile on her face, Alice Nakiri put the prepared cod bones into a pot with onions, carrots, celery and other vegetables and simmered them over high heat, adding white wine to enhance the aroma while simmering.

　After finishing the most time-consuming task, turn to processing the cod fillets. First, gently soak them in lightly salted water to remove any fishy smell, then pat them dry with kitchen paper towels. Brush the surface with olive oil, sprinkle with a small amount of sea salt, and let them sit for a while to allow the flavors to meld.

　On the other side, Erina Nakiri was also working hard, currently frying salmon.

　The cooking was in full swing, and watching the two little ones' incredibly skillful operations, the judges couldn't help but start discussing it.

　"Erina truly lives up to her reputation as the top student in the elementary school division. In terms of both ideas and skills, she is not much different from the Elite Ten of Totsuki Academy."

　Roland Chapel looked at Erina Nakiri's cooking and couldn't help but praise it. Her dishes were undoubtedly of the French style, and they incorporated much of what he had taught her.

　"Alice is the same. It's obvious that she's been working very hard to hone her culinary skills in Northern Europe. I just don't know what kind of dishes she'll end up with."

　I haven't yet experienced the unique aspects of molecular gastronomy.

　Senzaemon Nakiri looked at Alice Nakiri, his voice unusually tinged with doubt. Since she was skilled in molecular gastronomy, why didn't she use it?

　"what is that?"

　Dojima Gin's voice rang out, and as he spoke, he turned his gaze to Nakiri Alice.

　Then the three of them saw two people dressed as staff push a mostly steel device into the food battle arena.

　"I finally made it in time. It was worth the extra money and expedited shipping. Now, let me show you my true power, Erina!"

　As two staff members carried the molecular gastronomy machine onto the food battle stage, Alice Nakiri muttered under her breath.

　Since the goal is to strike at Erina Nakiri, it's necessary to go all out and make her realize the vast difference between them, thus earning her complete respect.

　This time, I'll make you say the word 'delicious' yourself, Erina!

　Thinking about this brings back the memory of that phrase from my childhood: "It tastes awful."

　Alice Nakiri gritted her teeth and returned to the kitchen counter, where she met the gaze of Erina Nakiri, who was looking at her because of the commotion. She then gave her a relatively friendly smile.

　"Is this what they call molecular gastronomy? Are you going to use this huge machine to cook next? But what's the point of this machine...?"

　Such thoughts crossed Erina Nakiri's mind. At this moment, she also had doubts, after all, it was the first time she had seen so-called molecular gastronomy technology.

　"However, I will not lose!"

　He shook his head and refocused his attention.

　Smash the spoon forcefully against the plate, breaking up the thick sauce made with heavy cream, salt, and butter to create a visually disruptive effect.

　For French cuisine, plating is also an extremely important aspect.

　After finishing this task, Erina Nakiri took out the frozen fish jelly from the refrigerator, cut it into three pieces with a knife, and then put it on a cart and pushed it in front of Senzaemon Nakiri and the others.

　French appetizer, salmon platter

　Ding, please have the three judges taste it.

　After saying this, Erina Nakiri raised her hand in a gesture of invitation, then stood aside and waited, her heart filled with confidence.

　At that moment, Senzaemon Nakiri and the other two also turned their attention to the dish in front of them.

　The crystal-clear salmon pudding, garnished with a mint leaf and topped with a layer of pure white cream sauce, looks incredibly elegant.

　Cutting off a piece with a knife and putting it in his mouth, Dojima Gin couldn't help but close his eyes and savor the taste of the salmon pudding.

　"The freshness and coolness of the fish jelly is the opening of the whole dish. The lemon slices at the bottom bring a slight tartness and freshness, which intertwine with the richness of the red wine and the sweetness of the honey to form a base that is both refreshing and profound."

　Feeling the taste in his mouth, Dojima Gin slowly began to explain, saying that Nakiri Erina had done an excellent job in creating the flavor.

　This delicate and petite French appetizer offers a rich and diverse taste experience.

　"What I want to praise is the shredded salmon and diced tomatoes in the middle layer."

　This layer has a more delicate texture, with the tender flesh of the shredded salmon complementing the sweet and sour taste of the tomatoes, making each flavor more distinct.

　Meanwhile, the broth mixed with gelatin sheets adds a smooth texture to this layer, allowing one to clearly feel the delicacy of the ingredients and the smoothness of the broth while chewing.

　Roland Chapel couldn't help but nod in praise, saying that he was indeed his student. After three years of systematic teaching, his understanding of French cuisine had reached the level of a first-class chef!

　"The salmon slices pan-fried to medium-rare on top are the most essential part of the dish."

　The salmon fillet has a slightly browned exterior, while the inside remains tender and juicy, creating a striking contrast with the fresh and delicate texture of the previous two layers.

　The natural freshness of the fish blends perfectly with the aroma absorbed during the frying process.

　Paired with a special sauce that has a rich milky aroma and a slightly salty taste, it creates even more distinct layers of flavor in the mouth. A great dish!

　Senzaemon Nakiri nodded as well. At this moment, he felt as if he had entered an ocean world. The seawater was crystal clear and sparkling, with endless white snow in the distance, reflected on the surface of the sea.

　Amidst this tapestry of azure and pristine white, schools of salmon swim leisurely, appearing incredibly lively and agile. Their bodies shimmer with a silvery light, like sea sprites!

　This dish has an exceptionally refreshing feel, gently awakening the taste buds and making them even more eager for the next main course.

　"Now it's my turn. I'll call this dish the Molecular Fish Jelly Mini Tower."

　Having just finished evaluating Erina Nakiri, Alice Nakiri came up with a pagoda-shaped dish, a triumphant smile on her face.

　"Molecular fish jelly tower?"

　Upon hearing Alice Nakiri's words, everyone present turned their attention to her, and then saw what she was holding in her hands: a tower made of alternating layers of fish jelly and thin slices of fish.

　The fish jelly is clear and transparent, exhibiting a crystal-like texture, while the fish slices are as thin as cicada wings, with their delicate textures faintly visible.

　The top of the tower is covered with a layer of light and delicate foam, presenting a cloud-like whiteness and fluffiness, adding a touch of dreaminess to the whole dish.

　In addition, seaweed crisps, caviar, and other ingredients adorn the fish jelly tower. These enhance the texture and flavor of the dish and create a striking visual contrast, resembling a princess's castle from a fairytale!

　"What a beautiful creation! Is this what they call molecular gastronomy?"

　The beautiful little tower surprised them. If Erina Nakiri was like an exquisitely arranged platter, then Alice Nakiri was exquisite from beginning to end.

　I don't know if this dish is both beautiful and delicious, or if it's all show and no substance. We'll have to taste it to find out!

　"Use a spoon to taste it."

　Seeing that the others were about to continue using knives and forks, Alice Nakiri brought over three spoons, since she was also making desserts.

　"Then let's begin to taste it!"

　As Senzaemon Nakiri looked at the dish in front of him, a sense of anticipation rose in his heart.

　As soon as the words were spoken, the people picked up their spoons almost simultaneously.

　The fish jelly has a light and elastic texture.

　It melts gently on the tongue, releasing a delicious broth carefully simmered from fish bones. This broth combines the richness of the fish, the freshness of the vegetables, and the aroma of white wine, creating an indescribably wonderful flavor.

　Next comes the delicate and fresh taste of the fish slices, which are as thin as cicada wings.

　And during the tasting process, the spoon will inevitably pick up some caviar sprinkled on the surface. These tiny black pearls burst in your mouth, releasing a rich salty and savory flavor and the aroma of fish oil.

　Of course, these are not the key.

　Most importantly, the delicate foam on top of the molecular fish jelly tower is made by whipping fish broth and special caviar soy sauce under high pressure, resulting in a cloud-like texture that melts in your mouth!

　The tiny bubbles within the foam burst gently on the tongue, releasing a fresh and complex aroma that intertwines with the umami of the fish jelly, creating an unprecedented taste experience.

　"That was amazing!"

　A sound of clothes tearing rang out, and Senzaemon Nakiri's muscles bulged high before he exhaled a long breath.

　Chapter 85

　I learned this skill so that I could show off my abilities in front of others!

　"You incorporated the sauce into the delicate foam atop the tart, giving the otherwise bland fish jelly a richer flavor and bringing the whole dish to life!"

　With his bright, piercing eyes, Senzaemon Nakiri looked at Alice Nakiri, who was smiling at him, and for the first time, a serious expression appeared on his face.

　"That's right, this is the unique technology of molecular gastronomy, which changes the original form of an object so that it can appear in a dish in a more convenient way."

　Furthermore, in the process of changing its form, something new can be added to give it more vitality. It can also possess flavors that cannot be achieved using ordinary cooking methods.

　Alice Nakiri explained fluently, showing no fear even under such scrutiny; on the contrary, she spoke even more fluently.

　She could only see this imposing old man a few times a year. Each time, he and her mother would fly to Japan with her father, stay for a few days, and then leave.

　However, as the head of the Nakiri family, she still respected him, after all, half of her comfortable life came from the Nakiri family.

　Of course, if he wants her to act like a normal granddaughter and act spoiled with him, it will take time, and even more so, it will require Senzaemon Nakiri's constant favoritism.

　However... as things stand now, Senzaemon Nakiri seems to prefer Erina Nakiri.

　"Is this molecular gastronomy? This is the first time I've ever seen it. Processing ingredients to this extent, changing their form and enriching their flavor, is truly an amazing technique!"

　Dojima Gin nodded in agreement, his face equally serious, thinking to himself that he should go back and further his studies, which might improve his culinary skills.

　But is this girl in front of me really just an ordinary 14-year-old? Why does she give me the feeling that she's no less skilled than any top-tier chef?!

　Furthermore, she possessed an intense fighting spirit that other top-tier chefs lacked! It was as if she would dare to draw her sword against a five-star chef standing before her!

　What an incredible guy!

　"The combination of fish jelly and fish fillets is so perfect, and with that magical bubbly sauce, it's undoubtedly a top-notch delicacy!"

　Roland Chapel felt the tremor on his tongue, his face showing indescribable enjoyment.

　When he came to his senses, the food in front of him had been completely devoured. The taste lingered on his lips and tongue, but he didn't even have time to savor it, only thinking about finishing it off as soon as possible.