At the beginning, create the Eternal Soul Knife, which shocked Erina's eyeballs

Not to mention, one piece of kitchen utensils could be taken away from Miss Alice.

The jug-shaped container that Alice used just now seemed very unusual.

Mizuo Aung decided to have that.

He couldn't help staring at the 'Zhuanlong Pot' twice.

His eyes seemed to say: You will be mine soon.

After noticing Mei Zuoang's gaze.

Alice was furious.

Why does this beauty stare at the dragon pot given to him by Fade Chen?

Does he know how precious this thing is?

Does he know that this is a 'gift' given to him by Fade Chen?

Noble Alice felt that giving Misaku two glances would dirty her treasure.

So Alice decisively blocked Misaku's eyes.

"Your cooking is perfect? ​​Why doesn't Miss Ben think so?"

"Let me tell you."

"What should a perfect meal look like?"

With that said, Alice picked up the dishes and walked towards the judging booth.

She raised her head proudly and passed Mei Zuoang.

A scent of cooking from Alice wafted to the tip of Meizuo's nose.

His expression suddenly froze.

……

"Okay, let's start reviewing another contestant's cooking."

"This is?"

When the lid on the plate is opened.

The extremely tender beef is presented on a black dinner plate.

It was like a red rose blooming in a black swamp.

Next to it, the frothed sauce was snow white.

A scent of white wine overflows.

“Beautiful food...”

"It's like a rose blooming in the dark, so beautiful."

"The texture of the beef is just like the pattern on the silk and satin from the Celestial Dynasty, it is exquisite and beautiful."

"Just seeing this dish, I can't help feeling better."

"This white wine has a strong, aromatic flavor, and I can't wait to taste it!"

The deliciousness of a dish.

It is directly proportional to the perfection of its appearance.

The molecular gastronomy that Alice is good at was perfectly presented in front of all the judges.

"Okay, let's invite the judges to taste this dish."

"If you can, please don't omit the sauce."

"¨‖ That's the surprise I prepared for the judges."

Alice smiled.

……

This sentence is like turning on a switch.

The five judges immediately caught the point of Alice's words.

I was already looking forward to this dish.

just now……

Of course, start tasting without hesitation.

The tender beef was cut lightly by the knife and fork, and the five judges cut it effortlessly.

How tender is this?

Afterwards, the judges couldn't wait to taste it.

Dojima Gin's eyes widened instantly.

"There is no doubt that this beef has been slow cooked at low temperature."

"That's why it has such a taste."

This is also the most common processing method of molecular cooking.

A smile appeared in Alice's beautiful eyes.

Her crisp voice sounded:

"Yes."

"Only low-temperature and slow-cooking technology can preserve the tenderness of beef to the greatest extent."

"And achieve the effect of melting in the mouth (Wang Zhao Zhao)."

Low-temperature slow cooking technology can also be said to be vacuum low-temperature cooking technology (SousVide).

It is one of the main technologies of molecular cuisine. In order to better retain the moisture and nutrition of the ingredients, the food is vacuum-packed, and then slow-cooked at low temperature with a low-temperature cooking machine.

And the low temperature referred to here is not sub-zero as commonly believed.

Instead, the food is cooked at low temperature within a more suitable temperature range.

This will neither damage the collagen fibers inside the food.

It can also let the food release monosodium glutamate at the most suitable temperature.

It not only increases the deliciousness of the ingredients, but also retains the most tender taste of the ingredients.

"The low-temperature cooking temperature of beef is below [-] degrees."

"This creates a spongy change in the internal structure of the beef."

"So it tastes more tender.".

238 Ezuya Eizaneda with Ugly Face

At this moment, Dojima Gin couldn't believe it.

The beef melts on the tip of the tongue without chewing at all.

Then the delicious and mellow taste spreads directly to the whole mouth.

The beef he tasted just now even had a texture similar to cotton candy.

It's completely unexpected, yet unstoppable.

My heart beats faster.

It's like frantically craving more of this addictive, blood-swelling umami.

Dojima Yin couldn't wait to cut off the second piece.

Hold your breath and put it in your mouth.

The delicious taste spreads all over the body.

The whole talent feels a little satisfied.

This dish is simply amazing!

Not only Dojima silver.

Kinojiu Sonoko and Gan Hinatako were also completely immersed in the delicacy that could not be described in words at this time.

Close your eyes and savor slowly.

The five judges quickly remembered Alice's reminder.

I couldn't help but glance at the sauce that was as white as snow.

After dipping in the sauce, the beef cubes are delivered to the mouth again.

Mizuhara Fuyumi, who had been silent all this time, opened her eyes suddenly.

She was surprised:

"The sauce is pureed with cauliflower and garlic roasted in butter."

"The seasoning is also very simple. The combination of crushed pepper sea salt and 677 light cream is very novel, but it has a mellow aroma."

"But the white wine inside... No, does this level of pure wine really exist?"

Mizuhara Fuyumi had disbelief written all over her face.

In common western dishes.

The use of wine is definitely not uncommon.

Wines used in cooking should not be too old.

One to two years is best.

No matter how well-preserved the wine is, it will definitely produce miscellaneous bacteria and miscellaneous flavors during the brewing process.

There is absolutely no way to remove it.