Shiji: My daughter is Erina

Chapter 410 Omnipotent Molecular Gastronomy

Alice observed the dish made by Zuo Shi,

From the outside, this Braised Cauliflower in Brewed Wine looks very simple.

The whole cauliflower was cut into small pieces of uniform size. Because it was steamed, the color of the cauliflower was a little whitish.

And because the water contained in the cauliflower is lost during the steaming process, the volume of the cauliflower seems to have shrunk a lot at the moment.

At this time, there is a thick layer of white soup in the bowl as white as jade, and the white soup exudes a very pleasant fragrance.

These aromas are the product of the fusion of the water steamed from the cauliflower and the rice wine.

Gently smelling the heat from the cooking, Alice felt that her spirit was rejuvenated.

The sweet and sour aroma of rice wine blends with the freshness and nature of "[-]" cauliflower. This taste is really pure.

........

Although the appearance is a bit simple, the aroma of the food is really good. You have to eat it to confirm how it tastes!

Thinking of this, Alice didn't delay any further. She picked up a pair of chopsticks, picked up a piece of cauliflower on the plate, and put it into her mouth.

Slightly closing her beautiful eyes, Alice's small and neat white teeth gently bit the ingredients in her mouth,

Because it has been steamed, the taste of the cauliflower is very immature at this moment... Alice's tongue is at this moment, quickly analyzing the deliciousness in her mouth,

The rich and mellow rice wine juice almost melts my tongue!

............

tasty!Delicious without a doubt!

The moment Alice finished tasting Zuo Shi's cuisine, she immediately made a judgment in her heart.

It has to be said that the rice wine is fused with cauliflower, and the freshness and sweetness created is simply the engine of the taste. The light sour aroma of aging and the sweetness of glucose constantly stimulate the taster's appetite in the mouth.

Moreover, the steamed cauliflower has lost a lot of water, so the aroma and taste of the rice wine have completely penetrated into the cauliflower flesh!

Every bite, there is a scent flowing between my lips and teeth...

And just as Alice was savoring the delicacy in her mouth, Zuo Shi, who was standing aside, couldn't wait to ask:

"How about it!?"

"Alice, my cooking...can you explain it with molecular gastronomy?"

..........

What Zuo Shi cares about is not the taste of her cooking, because she has already tasted the taste of this cooking, and now she just wants to see if Alice, who is good at molecular gastronomy, can use scientific explanations to express her cooking If she can get some useful information from her scientific cooking concept, Zuo Shi feels that she should be able to find a better way to combine wine with cooking.

Seeing Zuo Shi looking forward to it, Alice put down the chopsticks in her hand and smiled slightly:

"Since it is a taste, it can naturally be explained by science!"

"The taste and aroma of this dish cooked by Zuo Shi are very good, especially the aroma of rice wine skillfully blends the freshness and nature of cauliflower...every time I taste it, there is a sense of comfort that makes me refreshed !"

"This feeling of stimulating the brain nerves of diners should be created by the ethanol contained in rice wine."

"The nutritional content of rice wine is similar to rice wine, so the ethanol content it contains is very low... But here, there is a small detail that needs to be taken care of, that is, although rice wine has low ethanol content, its alcohol content is also very low ...So, in the case where the effect of alcohol is not obvious, the effect of ethanol on stimulating sensory nerves is much improved. It is precisely because of this that this dish will bring something different to the diners at the moment of entrance. Fresh and exciting."

"And the most fascinating thing about this dish is the sweet and sour taste mixed with the fragrance of cauliflower. This taste is very effective in arousing the appetite of diners!"

"Before, I felt that the rice wine brewed by you was fermented in an oxygen-free environment...but then, you deliberately let the rice wine absorb some oxygen...the reason for this is, It is to oxidize the alcohol that has been synthesized during the fermentation process and turn it into acetic acid..."

"In this way, the glucose synthesized by fermentation in an oxygen-free environment is combined with acetic acid, and the superior taste of the whole dish is suddenly highlighted!"

"Moreover, the rich lysine contained in the rice wine provides a very favorable flavor support for the cauliflower. Although the whole dish looks light, it is not inferior to any other dish in terms of rich umami!"

"I have to say, Ms. Zuo Shi is really a master brewing expert... Even rice wine with a very simple production process is too delicate in your hands!"

"And... and there are two most important points that I am very concerned about!"

"That is, rice wine seasoning can perfectly dissolve trimethylamine, aminoaldehyde and other substances in other foods. After heating, these substances can escape with various volatile components in rice wine, so it can remove the peculiar smell in food. 0 .. …”

"The two kinds of rice wine can also react with the fat in the food to generate aromatic substances, which can add flavor to the dishes."

...........

Alice's review can be said to be very professional.

Her amazing knowledge won the approval of almost everyone present.

Even Nakiri Magi also praised:

"To be able to distinguish the delicacy of a dish so carefully, I am afraid that only the broad and profound molecular gastronomy 2.3 can do it!"

"Alice, you really deserve to be an expert in molecular gastronomy...It's amazing to comment on the dishes of your opponent so delicately!"

"Zuo Shi, the greatest charm of your cooking is basically as described by Alice... It has an appeal that people can't help but sink into it!"

"This is rice wine brewed by yourself, and it plays a unique role in cooking!"

"For a long time, why do so many Westerners like to eat Chinese cuisine?"

"That's because the people of the Celestial Dynasty will always cleverly use the unique effects of various foods...and in the cause of developing the taste of cooking, the cooks of the Celestial Dynasty also have the patience far beyond Western cooks... ".

Chapter 411 Winning

In the eyes of Nagiri Nakiri, these cooks from the Celestial Dynasty are really incredible.

Each of their contestants, on the road to broaden their cooking horizons, is bursting with mysterious power that is unimaginable to others.

Take Alice and Zuo Shi as two cooks for comparison.

There is a clear difference between the two in terms of vision and pioneering ability in cooking.

Many people have been amazed by the dishes made by Alice, the amazing appearance, the distinctive flavor... But in fact, Nagiri Nagi knows very well, it is because Alice is familiar with molecular gastronomy, Familiar with all the essence of the ingredients, so she can use scientific and reasonable means to raise the delicacy of the ingredients to an unimaginable height.

But what about Zuo Shi?She has never studied molecular gastronomy, nor does she know how many nutrients and delicious elements a food contains, so everything she cooks comes from her imagination.

For example, this cauliflower dish steamed with rice wine, although Alice analyzed it deeply and in detail from the perspective of molecular gastronomy, Zuo Shi would not have known that there was actually something in her dish before making this dish in 07. There are so many delicious elements in the build.

From this point of view, it is enough to admire Zuo Shi's imagination and creativity.

These chefs from the Celestial Dynasty are thinking about how to make the dishes in their hands have a unique taste almost all the time, so they can always present eclectic dishes with unconstrained methods and ideas!

In terms of imagination and creativity in cooking, Alice is not as good as Zuo Shi.

After all, Zuo Shi's delicious concept of cooking is constructed through the fantasy in his mind, while Alice relies on rich theoretical knowledge to construct the physical taste. Two chefs with very different styles!

..........

After tasting the dishes made by Zuo Shi, Nagiri Nakiri hesitated at this moment.

Because she didn't know how to choose the winner of this round of duel.

In terms of the appearance, aroma, and taste of the cuisine, the delicacy created by Alice using molecular gastronomy definitely surpasses the taste of Zuo Shi's cuisine.

However, Zuo Shi's cuisine seems simple, but it actually contains an extremely attractive pioneering force, and the theme of cauliflower is set off by rice wine, which completely exudes unexpected delicacy!

Which dish resonates with you more?What an embarrassing moment!

..............

The embarrassment of Nagiri Nakiri was also the embarrassment of the other four judges.

These two dishes can almost be said to have their own strengths,

With the theme of cauliflower, Alice used the high-end knowledge of molecular gastronomy to make it into a dish similar to vegetable jelly.

From the outside, this dish really surprised everyone,

And the taste of its cooking is also exceptionally heavy and deep.

...............

And Zuo Shi used rice wine as the main ingredient, and made the cauliflower into a completely unexpected taste.

The sweet and sour rice wine exuded through brewing is perfectly integrated with the fragrance and sweetness of cauliflower.

This dish really has a huge appeal that makes people appetite, and can't help but want to eat more!

.........

Nagiri Nakiri hesitated for a long time, but she still followed her heart and made a verdict!

"This round, a cauliflower-themed duel!"

"I choose to support Qianye Alice as the final winner!"

.............

"Hey???"

"Am... am I a winner?"

Hearing what Nakiri Magi said, Alice froze for a moment, but soon, there was a hint of surprise in her beautiful eyes.

"So, my cooking tastes better!?"

Seeing Alice's unbelievable expression, Nakiri Managi showed a kind smile.

"Didn't I represent the entire jury and announced the decision we made?"

"Is it possible that we can still joke about the result of the game?"

..........

Hearing Nakiri Managi's affirmative answer, Alice was so excited that she wanted to jump up, but this was outside, not at home, so Alice still tried her best to restrain herself, not to do something that was not a lady. move!

Only Alice herself has always considered herself a lady.

......

Just after Nakiri Magi announced Alice as the winner of this round, Alice's opponent, Zuo Shi from the Celestial Dynasty Cooking Team, slowly walked over.

"Congratulations, classmate Alice!"

"Your molecular gastronomy is really amazing!"

"Before I met you, I never imagined that there are cooks in the world who can stimulate the beauty of ingredients to such an extent!"