I don't really spray people.

Chapter 351 The Magician of Sauce
After the soup comes the side dishes.

In fact, this sweet soup really relieved the greasy taste of the cheese balls just right. Now Bai Renzong felt that his mouth was full of the fragrance of fruit and coconut milk, and he was ready to taste the next dish.

Adam then served his own side dishes and placed them in front of the four judges.

The dishes on the plate should look like trout, fish meat rolled into a flower shape, wrapped in a ball of meat floss, and a fish ball in the middle, which looks like a lifelike flower.

Bai Renzong picked up the flower and ate it with his mouth open.

"The fish itself is very fresh and sweet, with only a simple seasoning. The fish below is sashimi, cut just right, the meat floss is delicate and soft, and the fried fish balls inside are crispy on the outside and tender on the inside." Bai Renzong explained , "But the most amazing thing is that this seasoning is combined with the aftertaste of the previous dish. With the aftertaste of the previous dish, this dish is a complete dish."

"That's right." Allen Robbs also praised, "The seasoning of this trout dish is very simple, just pepper, sea salt and a little seaweed, but the fruity aftertaste left in the mouth by the previous sweet soup But paired with the freshness and sweetness of the fish, it forms a complete dish. This unparalleled creativity is exactly the style of Chef Adam!"

"That's why I chose to stew the fruit into that kind of soft paste in the previous dish." Sato Yoshito suddenly said, "Although the sour and sweet taste of that kind of fruit is lighter, the aftertaste can last longer in the mouth , it turned out to be paired with side dishes. It is a perfect link between the past and the future!"

"This...is really a superb cooking skill." Rossini Salerno frowned.

"Although it's the same trout, from sashimi to fish floss to fried fish balls, the three tastes form a distinct layering." Bai Renzong continued, "Combined with the fruity flavor of the previous sweet soup, It’s really memorable.”

In this way, there is only one main course and dessert left, and Bai Renzong has more or less guessed the final main course.

Sure enough, what Adam served next was the aged wagyu beef that he had studied for many days, but unlike last time, this time the aged meat was covered with a layer of amber sauce.

Judging from the color, it should be a sauce made of honey and some materials.

Bai Renzong exchanged glances with the other judges, and then picked up a piece of cooked meat and ate it.

The sauce isn't really complicated, just the basics like honey, maple syrup, chilli, pepper, salt and simple spices like basil and cinnamon, but despite its uncomplicated seasoning, the meaty flavor is incredibly intense.

"Five horses and one!" Yoshito Sato shouted excitedly at the first time, and then began to chatter: "The texture of the meat is very wonderful. Although it looks like meat, it can still be eaten when you actually bite it. The gravy is rich and juicy, a bit like roasted meat that has been grilled to medium maturity and then shaved off the surface, the meat is extremely tender and the meat is extremely rich in flavor! Delicious! Really delicious!"

"En." Bai Renzong nodded in satisfaction, "Indeed, this mature meat can be said to preserve the taste of the meat itself to the greatest extent while concentrating its meat flavor. Moreover, because the side dish in front is also the most used The basic seasoning is used to reflect the umami taste of the fish, so it does not affect the deliciousness of the cooked meat at all. The overall sense of the whole set is very strong and it is perfect."

Alan Robbs applauded: "This should be the so-called 'soul', right? Because in this world, except Chef Adam, no one else can cook this dish."

"I don't deny that this is a very good set meal, but in my opinion, Chef Jamie's set meal is more perfect, with that unparalleled seasoning..." Rossini Salerno said with a look of intoxication Recalling the set meal of Jamie Tira, "The feeling of one point less is too light, and one point is too strong is really memorable..."

However, Adam's set meal is not over yet, there is one last dessert.

However, Bai Renzong was a little worried about the last dessert, because in the "appetizer", Adam served a snack made of six kinds of cheese, while in the dish of "soup", Adam served a fruit For sweet soup, in order to avoid repetition, cheese and fruit usually do not appear in desserts.

What kind of dessert can be made without these two?

Thinking of this, Adam brought out his last dessert, Souffle.

"Very smart." Bai Renzong smiled, "Perfectly avoided the two points of fruit and cheese."

"Don't think this is a simple soufflé." Adam raised an eyebrow at him and smiled.

"Oh? Is there a secret?" Allen Robbs said with interest, scooped up a spoonful and ate it.

Bai Renzong also took a sip, and then smiled: "This...is actually filled with warm custard."

"Because the fish meat of the side dish and the aged meat of the main dish are cold meals, a liquid custard sandwich is added to the final souffle, and after eating it, the stomach is warm..." Yoshito Sato closed his eyes and sighed Says, "Satisfying."

"I still stand by my point of view," said Rossini Salerno, crossing his arms. "Compared to Chef Jamie's last dessert, this innovative souffle is not enough at all."

"Really?" Alan Robbs sneered, "But in my opinion, that dessert is just a gimmick, flashy. Except for the visual impact at the first time, it actually gives people a lot of practical experience." experience?"

"I agree." Yoshito Sato also nodded in agreement, "Although it was shocking at first, in the end, the experience it gives is just a creamy fruit cake. Compared with the experience of cooking itself, it is more focused on that It’s a form of cooking. In my opinion, it’s like a weapon in a game with very cool special effects but mediocre damage.”

"This metaphor is really vivid." Bai Renzong joked with a smile.

Facing Adam's set meal, Jamie Tira kept a straight face and said nothing.

Although he didn't show any expression, Bai Renzong knew that he was starting to feel anxious.

This is actually because the seasoning of these dishes of Adam has been discussed with Bai Renzong. Which fruits and fish are better matched, and how to match the sweetness of soufflé and custard. These are Bai Renzong's opinions. of.

Prior to this, Jamie Tira relied on nothing more than the perfect seasoning of God's Tongue, thus covering up his shortcomings in "creativity" and "cooking concept", and simply and violently suppressing other chefs in terms of seasoning .

However, once the seasoning ability is on the same starting line, the judges will find Jamie Tira's shortcomings.

To be precise, it is not a shortcoming, but a place where it is not as good as other chefs.

Adam’s set meal, to be honest, the sauce is not very bright, but every dish can reflect the personal style of Chef Adam, that is, the deep understanding of the "set meal", the ingenious way of cooking, and the That unique innovation.

Of course, it's too early to say these, because the tasting is not over yet.

"Then, the tasting of Chef Adam's set meal is over, let us judge the wording first." Bai Renzong said, and turned to the third person, "Next, let Chef Yang Hua serve your own dishes?"

Yang Hua smiled confidently, and first served the pre-dinner wine she made herself.

"I call it 'Zhenlan'." Yang Hua put several glasses of pre-dinner wine in front of the judges. What was in the glass was a glass of bubbling blue drink. Like the Pacific Ocean.

Bai Renzong took a drink from his glass, and then commented: "The cocktail is made with gin as the base, coconut milk, pineapple juice, soda water, sea salt, and mint. This blue color should come from the butterfly pea flower. extract."

"Ah, this perfect combination of sour, sweet, salty and bitter..." Alan Robbs closed his eyes and exclaimed intoxicated, "I didn't expect that the taste of gin and pineapple would match so well."

"It is coconut milk, which plays a key 'catalyst' role." Yoshito Sato explained, "The unique astringency of coconut milk relieves the astringency of alcohol, and at the same time makes the whole aperitif sweet, sour and salty. It is further amplified. It is equivalent to a connector, which integrates all the flavors that should have no connection into a whole, which is really a powerful technology."

"Not bad." Bai Renzong said with a smile, and interjected just right: "Chef Yang Hua's level of making sauces is the best in the world. I believe that we will have a wonderful experience next time."

"Of course, my dear friend." Yang Hua smiled proudly, and served her own appetizer, "Then, next is this 'pure black'."

A black biscuit was piled with black particles that looked like caviar, but the caviar was soaked in some kind of sauce that was supposed to be the key to this appetizer.

"It's actually caviar..." Rossini Salerno frowned and said, "To me, this is a bit risky. Although caviar is often used in appetizers in Western food, it can be used really well. It has very few cooks."

"And I'm one of them." Yang Hua said without hesitation, "Stop talking nonsense and eat quickly."

Rossini Salerno frowned and glared at him, but still opened his mouth and ate.

"This biscuit is made of buckwheat." Bai Renzong explained, "The layer of sauce wrapped in caviar can taste the taste of fennel and cherry. After combining the two, the fishy and salty taste of caviar is modified. It has become a very elegant umami taste.”

"The use of this sauce is really ingenious..." Allen Robbs exclaimed, "The well-deserved 'Magician of Sauce'!"

(Thanks to the 3 monthly tickets for Jinse Fleeting Years)
(End of this chapter)