Dishes that don’t shine are not good dishes

Ice and Fire (sub)

Akane Kubomomo’s movements are very fast, apparently he has practiced dozens or even hundreds of times.

With her right hand flicking constantly, the chocolate puree was scattered on the left and right sides of the fried ice machine. After careful observation, there was not a single drop of these chocolate puree that was repeated.

Yes, all the puree does not overlap with other puree, but directly contacts with the cooling surface of the frying ice machine. Quickly transforms to a solid at the low temperature of an ice fryer!

Akane Kubomo stopped this process.

Under the low temperature, the chocolate puree, which changed from liquid to gelatinous, and gradually transformed into solid, was scooped up into the air without exception under the dancing of the shovel and scraper held by Akakubomomo’s left and right hands.

“Oh!”

In the ear, the hostess’ exclamation sounded.

But Akane Kubota didn’t have time to pay attention to her at all. From the beginning to the end, her eyes were fixed on the cold side of the fried ice machine, or the chocolate puree that was in contact with the cold side.

Sweat ran down his cheeks, but Akane Kubomomo didn’t wipe it off. He just shook his head to let the sweat drip onto the open space beside the fried ice machine.

The right hand holding the spatula was raised, and a beautiful ‘8’ shape was drawn in the air.

Akane Kubotao has obviously practiced this action countless times before, and he unexpectedly followed all the chocolate puree that was temporarily suspended in the air due to inertia, and through the continuous fine-tuning and turning of the scraper with his fingers, the chocolate puree was stunned. Not a single drop fell, it all stayed on the side of the spatula.

A total of less than ten seconds before and after the action was completed, Akane Kubomomo let out a sigh of relief, and then did not stop, the scraper was slightly tilted, and repeated the previous action of chocolate puree dripping into the fried ice machine.

But this time, because the spatula was already occupied, Akane Kubomomo could only use the shovel. Her movements were still very fast, and the shovel in her hand was like a baton in the hands of a musician. In the blink of an eye, she spread the chocolate puree in a rectangular shape to cover the entire cooling surface of the fried ice machine.

The next second, or the next moment!

The shovel danced again, and at the same time, there was also a spare scraper.

The left and right hands started working together, and the chocolate puree that almost turned into a solid appeared in midair again.

“Oh!!!” XN

The hostess exclaimed again. In fact, it wasn’t just her. All the people who were paying attention to Akakubo-momo, including the judges, the reporters, and the audience, had similar expressions at this moment.

Akane Kubomomo is obviously using a rather advanced cooking technique, and even the four-star chefs who are the judges have only roughly analyzed the prototype of this technique.

“Chocolate tempering…?” Chef Amano muttered.

She originally thought that the match of the three groups in Area A would be a massacre, but now it seems that this is not the case. The technique used by Akane Kubomomo, not to mention other people, is not known by Special Chef Amano, but she usually does not need to use this advanced technique, because her husband has always been responsible for the tempering of chocolate. As for The method used by the husband, um, should be regarded as… basicSome kind of transformation after this skill has been honed over and over again?

Not to mention the simple version of the chocolate tempering technique used by housewives, the chocolate tempering method familiar to pastry chefs is to heat the chocolate until it melts, pour it on a marble table, and then use a spatula or shovel to spread the chocolate , then shovel and gather together, and so on, until the chocolate becomes sticky.

The specific principle is a bit complicated. It involves the molecular formula of chocolate. Generally speaking, it will break when heated, but it cannot be restored to its original shape when cooled. It needs to be refined through a special method, that is, ‘tempering’.

The surface of the final finished chocolate product will be as shiny as a gemstone, and the taste is undeniable, silky smooth.

“This method…” Xie Yunfei, who was standing at the kitchen table next door, looked at Qian Kubotamo’s performance with some surprise. Although he focused his research on various Chinese cuisines, it’s not that he didn’t know anything about Western desserts. I know, in fact, during the second round of preliminaries, Xie Yunfei brought out the “Along the River During the Qingming Festival”. The outer layer of chocolate coat was made with the technique of “tempering”.

Akane Kubomomo didn’t know that she was being watched by almost half of the people in the venue, but even if she knew, she didn’t have time to be shy.

The movements of her hands became faster and faster. Although Qiankubotao had only learned the new technique given by Mukuchi Sonogo for two days, her solid basic skills allowed her to touch the essentials of the technique in this short period of time.

Once, twice, three times…

For more than ten minutes before and after, Qian Kubotao’s hands were performing a quick and powerful dance on the fried ice machine, but if someone observed carefully, they would find that her left and right hands holding the scraper and shovel, especially the fingers, were a little blue.

This is also normal. In order to increase the chances of success, Akane Kubomo asked the fried ice machine provided by the Food Research Institute to reduce the cooling surface to minus 20 degrees at maximum power, and her hands were the same as those in the previous two days. The exercises are different and do not wear gloves. Because of the constant waving, the wrists and arms are fine, but the fingers holding the shovel and scraper tightly have long since lost feeling.

If it had been another chef, he might have retreated because of the biting cold, but somewhat to the surprise of everyone present, Akakubotamo was like a pious martyr, just gritted his teeth, held tears in his hands, After freezing, he persisted for another five minutes, and just after his wrists also started to feel stiff, he poured the chocolate puree that just fell on the shovel—perhaps it should be called colloid at this time—into a container beside him.

“Hoo… ph… ph…”

The continuous arm movement and concentration for nearly a quarter of an hour made Akishakubomo’s physical strength a bit unable to keep up. But after seeing the layers of silk-like chocolate colloid in the transparent container, Akakubo Momo smiled like a child.

Clap clap clap…

In the venue, it was unknown who took the lead first, and then everyone, including the audience, the reporters, and even the judges, applauded one after another.

Akakubo Momo’s performance deserves the applause. Although she is just an ordinary first-class chef, she does have the qualifications to stand on this world-class stage.

She raised her head in confusion, seeing that everyone was looking at her with good intentions, perhaps because she was still immersed in the world of cooking, Akane Kubota didn’t react immediately, after tilting her head, she lowered her head again, Turn the shoulder joint and move the left and right hands to the kitchen table.

She seemed to want to put down the spatula and shovel in her hand, but perhaps because she was really frozen, Akakubomomo’s fingers were a little disobedient, and she finally regained her intuition slowly, but she didn’t want to be the first to introduce it. What was in my mind was actually the pain that went deep into the bone marrow.