I don't really spray people.

Chapter 350 Innovation Master
Looking at the "balloon" in front of him, Bai Renzong was a little at a loss.

In fact, not only him, but the other three judges didn't know how to taste this dish, and everyone couldn't help but doubt whether this is really a dish...

"Poke the ball and take a deep breath," Jamie Tira gestured gracefully.

Bai Renzong then grabbed the fork and punctured the "balloon".

The gas inside rushed towards his face, and Bai Renzong took a deep breath, only feeling the sweetness of the fruit cake swirling in his mouth and nose. Although he didn't eat anything, there was a kind of "aftertaste" of fruit cake in his mouth.

"The aroma of kiwi, mango, pineapple, sweet and sour, and the taste of cream and cake..." Bai Renzong closed his eyes and savored carefully, "This is really incredible..."

"It's molecular gastronomy." Alan Robbs explained, "In fact, this 'gas' may not have any cream and cake ingredients in it, but the essence of eggs, milk, and fruits is centrifuged Separated. This ball should be made of glutinous rice or some special material, and the gas inside is heated and mixed with these essences to become..."

Of course, these were their guesses, and Jamie Tira had no intention of explaining them.

"Overall," Rossini Salerno cleared his throat and laughed, "It's quite an amazing set meal. I can only say that as expected of Chef Jamie, this must be the 'correct answer'."

Yoshito Sato frowned and pondered, as if he wanted to say something, but he seemed hesitant to speak.

Allen Robbs also held his chin with a straight face, as if he was thinking about how to express it.

"It's what I'm after for 'the ultimate form of food'," explains Jamie Tillah. "What is real food? It's food that fills you up. It's food. It's for people to enjoy." Delicious food has nothing to do with hunger or appetite. Real food should be something that can be enjoyed under any circumstances, even if the stomach is already full."

After a pause, Jamie Tira added: "Of course, I'm still learning."

"In short," Bai Renzong said with a smile, "you might as well take the time to taste other chef's set meals first, and use the time to think about your words, and after you have tasted everything, give your own evaluation at once, right? In contrast, the evaluation is more pertinent."

The other three nodded, and then it was the second chef's turn to serve his own dishes, Adam Lucas.

"So, first the aperitifs." Adam brought up a tray with several "jellies" in it.

That's right, in a small cup, the weight of about one bite is similar to the jelly that Bai Renzong ate when he was a child.

"This is... pre-dinner wine?" Bai Renzong held up the glass and shook it for a while. Judging from the shaking texture on the surface of this glass of wine, it also looks like jelly...

Bai Renzong raised his cup, ate the jelly, and suddenly felt a gust of cool wind blowing towards his face.

"Ah... this is really, amazing!" Allen Robbs laughed excitedly, "Although the surface layer is jelly, its inner taste is more similar to the filling in liqueur chocolate, the feeling of syrup !"

"As for the wine itself, lemon juice, wine, celery juice, mint, and cinnamon are added to the brandy to highlight the sweetness of the alcohol, and pepper and mustard are used to moderate the spicy alcohol." Bai Renzong said with great interest, "even if He is a person who does not drink at all, and does not find this glass of pre-dinner wine difficult to drink at all."

"Besides, this appearance is also quite delicate." Yoshito Sato echoed with a smile.

"But I still think Chef Jamie's Heart of Flame is more refreshing from the appearance." Rossini Salerno snorted softly, but still drank the pre-dinner wine in the glass.

Adam was not angry either, and quickly served his second appetizer.

On the plate were two balls strung on a wooden skewer. Each ball was about the size of an olive, and the surface was sprinkled with colorful spices. It was impossible to tell what the two balls were just visually.

So, Bai Renzong ate one of the balls, and immediately raised his eyebrows: "Oh my god, it's cheese! Wrap the cheese with cheese powder and fry it in a pan, then sprinkle mint leaves, basil, cinnamon powder, and... The red granules on the top, this special sweet and sour, should be chopped sour plums. This ball actually contains six kinds of cheese!"

Bai Renzong cut open the remaining ball, and you can see the obvious layers inside. Although there are not really six layers, you can clearly taste the aroma of the six cheeses.

"In addition to the four cheeses that Chef Jamie used, I also used blue cheese and a cheese that I have never eaten before. It is a cheese with a unique salty taste..." Bai Renzong frowned and pondered , Turning to the other three judges, "I don't know, do you have any opinions on this sixth cheese?"

"The most expensive cheese in the world, Pule." Yoshito Sato explained, "'Donkey Milk Cheese' from Serbia. This cheese is made from donkey milk, but it takes ninety female donkeys a day's milk to make it A piece of cheese, and it can only be milked manually, so the price is extremely expensive, and a kilogram of Pule costs 14 yen."

"It's equivalent to about [-] Ruanmei coins. Station D is really willing to spend this time..." Bai Renzong sighed, "Probably only Chef Adam can use such expensive ingredients so well? Really? sharp."

"How is it possible..." Rossini Salerno was also stunned in surprise, cut open a cheese ball and observed carefully: "In such a small cheese ball, there are actually six kinds of cheese? And the taste is so delicious." The layers are distinct..."

"Molecular gastronomy." Allen Robbs suddenly looked at Adam and smiled, "You used a centrifuge to extract the essence of different cheeses, and then blended them into this cheese ball, right? So it only needs such a small A small one that brings out the best of them. It's a... brash but brilliant innovation."

Bai Renzong looked at Adam, but the other party winked at him.

"This guy must have done it on purpose." Bai Renzong smiled.

Although you can't see other people's production during the cooking process, when choosing ingredients, Adam must have seen that Jamie Tira chose four kinds of cheese, and those who will use four kinds of cheese can only use cheese as the main ingredient. The protagonist's appetizer or the final dessert, because it is placed in the side dish and main dish, it will cover up the protagonist "fish" and "meat" of the dish.

As for desserts, it can be ruled out after careful consideration, because not all of the four cheeses Jamie Tira chose are suitable for making desserts, so there is a high probability that they are used for making appetizers.

Therefore, Adam simply chose six types of cheese to make this appetizer, which can be described as tit for tat.

"I think..." The expression on Rossini Salerno's face lost his confidence.

In fact, in this dish that only uses cheese, everyone knows that in terms of creativity, Adam's production is undoubtedly better, and in terms of seasoning, the two are comparable.

Before this, Bai Renzong and Adam worked together to study how to blend the flavors of cheese, so Adam also had the help of "God's Tongue" in terms of seasoning.

With the same level of seasoning, Adam's advantages are highlighted.

"Then, next, soup." Adam smiled calmly and served the next dish.

Since the appetizer is cheese, the soup will definitely not be a thick soup with cream and cheese, but when Bai Renzong was curious about what dish Adam would serve, the other party brought out a pineapple, and it was a whole...

"What the hell is this..." Bai Renzong said to himself with a dry smile.

"Oh, don't worry! It's hard for me to hold four pineapples by myself!" Adam frowned, and then opened the upper part of the pineapple, and everyone discovered that the pineapple was just a container containing a sweet soup made of fruit , you can see mangoes, pears, apples and peaches.

"Well, this...sweet soup appears in the 'soup' dish of the French set meal, which is really rare." Bai Renzong said nervously, judging from the color of the soup, coconut milk should have been added.Generally speaking, the "soup" in French cuisine is actually not that demanding, as long as it serves as a link between the previous and the next.

However, in order to target Jamie Tira's appetizer, Adam also chose such an appetizer made of six kinds of cheese, and the taste of these six kinds of cheese is very strong, so this soup also has a task, which is The smell of these six kinds of cheese must be washed away so that the judges can taste the next side dish in the best state.

Bai Renzong scooped up a spoonful of soup and took a sip. The soup was cold, but in fact, although a lot of fruit was added, the taste was quite light. It was made with coconut milk as the base, and coconut milk was added, and the aroma of the fruit could be tasted inside. But the sweetness and sourness of the fruit itself is very light.Bai Renzong thought it was putting raw fruit in without stewing, but...

After taking a bite of the fruit inside, Bai Renzong said in surprise: "This soft and glutinous taste... obviously has been stewed for a long time! But why is the taste of this soup so light?"

"Because they are processed separately." Adam explained with a smile, "I stewed each fruit separately, then added coconut milk and coconut milk and stewed for half an hour to ensure that the texture and taste of each fruit are just right."

"This coconut milk is very good." Alan Robs praised, "Coconut milk is skillfully blended with the taste of cheese, and then paired with coconut milk, it perfectly dissolves the taste left in the mouth... I like."

Rossini Salerno sneered and said, "I thought you hated this unconventional cuisine?"

"Where does it break the tradition?" Alan Robbs asked rhetorically, "It perfectly connects the past and the future, and it is undoubtedly a 'soup' dish. How can it break the tradition? Just because the soup is sweet ?Mr. Salerno, do you have any misunderstandings about the words 'innovation' and 'breaking tradition'?"

Nice counterattack.Bai Renzong secretly praised him in his heart.

(End of this chapter)