Food Wars, My Dishes Don't Just Shine

At this moment, the girl's cheeks were flushed, her breathing was somewhat rapid, and her eyes revealed a hint of longing, as she couldn't wait to eat the food.

Bai Yuan could roughly understand how she felt by looking at her like this, but there was nothing he could do about it.

After all, if the food is not cooked long enough, the final taste will be particularly bad, and it may not even reach the premium level.

As the saying goes, haste makes waste; you have to wait.

"wait..."

Hearing Bai Yuan's words, Erina Nakiri pouted helplessly, clearly not satisfied with his answer, but she couldn't think of any other way and could only wait.

"I remember you have the legendary God Tongue. You can clearly distinguish whether a dish is delicious or not. Why don't you be a judge for this competition?"

Inside the kitchen, Lanxi Jon also heard Nakiri Erina's voice and noticed her current state, which clearly showed her strong desire to cook, so he spoke up.

Since she was his old friend's granddaughter, he didn't mind doing her a favor, since he had originally planned to taste the dishes with Bai Yuan and decide the winner.

"Me? Sure, of course no problem."

Upon hearing Lanxi Jon's words, Erina Nakiri was taken aback for a moment before nodding solemnly, a hint of excitement appearing in her eyes.

"Then please."

Seeing this, Bai Yuan smiled and said.

"It's been a long time since I've seen Chef Bai Yuan cook so seriously. I have a feeling this braised pork will be the best dish I've eaten all year!"

"Ugh! I wonder how much will be left. We can't be expected to fight over food in front of our elders, can we? They'd think we're being abused."

"That would be too embarrassing, not only for us but also for Brother Bai Yuan. But I saw that he just made another pot of braised pork, so we should be able to leave some for ourselves."

Time passed, and the aroma from the kitchen grew increasingly enticing, drawing the others over as well.

However, none of them dared to go inside; they only dared to stand outside the kitchen whispering to each other, hoping to get some food.

Erina Nakiri, however, looked arrogant, after all, she had just received a promise from Lancy Jon that she would serve as a judge in this competition.

This means she has priority in tasting the food.

Chapter 429 A Great Victory! The Road to Chef Dragon!

"almost!"

Sensing the aroma of soy sauce in the air, Bai Yuan suddenly stood up, then jogged over to turn off the heat, lifted the pressure cooker, and placed it aside.

Ten minutes later, the pressure cooker released its steam, and Bai Yuan took out all the scallions, ginger, star anise, and red dates from the pot.

Then they brought out an iron pot.

The braised pork is ready to eat at this stage, but it's not at its best yet. There's still one crucial step to go: reducing the sauce.

"This tastes just right!"

Looking at the braised pork in the pressure cooker, Lancy Jon closed his eyes, took a deep breath, and then showed an expression of admiration.

"It's really good. I put red dates inside. Can you smell the faint aroma of dates? Adding a little bit of vegetarian food to meat dishes can bring out the flavor of the meat even more."

Hearing Lancy Jon's praise, Bai Yuan's voice carried a hint of pride. He then poured the braised pork from the pressure cooker into the iron pot and turned up the heat to reduce the sauce.

"Could you get me those red dates over there?"

Since the fire in the iron pot had already been turned on, Bai Yuan couldn't leave the stove, so he turned his head and spoke to Lancy Jon.

"Is this the one over here? How much do you want?"

Six are enough.

Upon hearing Bai Yuan's words, Lancy Jon immediately picked out six good-looking red dates and handed them to him, then threw them into the pot and mixed them with the braised pork.

The main purpose of adding red dates is to enhance the flavor; there's no need to use too many, otherwise they will overpower the other flavors.

As the flames rose from below the pot, the originally generous broth thickened, turning a beautiful jujube-red color and releasing a savory aroma.

Putting everything else aside, the presentation alone deserves full marks. The women outside the kitchen had gathered around at some point, their faces filled with longing as they looked at the braised pork in the pot.

"Later, each person will get two pieces, one piece from this pot and one piece from that pot, and we can taste the difference between the two."

Noticing the girls' expectant gazes, Bai Yuan shook the ladle, and his words brought joy to their faces.

"really?"

"Great!"

Upon receiving Bai Yuan's promise, the girls at the scene cheered, with Mito Ikumi and Hojo Miyoko even raising their hands for a high five.

They had only hoped that they would get one piece, since Bai Yuan was not a stingy person and there was a high chance that they would get one piece, but they did not expect to get two pieces.

"Everyone will have to share their feelings then, and those who can't express their feelings will be punished."

Seeing the expectant expressions on the women's faces, Bai Yuan immediately realized that the atmosphere had been set, so he began to speak.

"Feelings?"

"What does steaming and boiling feel like? I do."

"To be honest, I feel there's not much difference between the two, but cooking this kind of process does cause the meat to lose its essence."

As soon as Bai Yuan finished speaking, the women started discussing among themselves. Steaming and boiling are both cooking methods, each with its own advantages and disadvantages.

Steaming preserves the original flavor of the ingredients, while boiling allows the flavors of other ingredients to penetrate the ingredients and create a chain reaction, doubling the taste of the dish.

Listening to the girls' discussion, Bai Yuan explained while reducing the sauce over high heat, and then instructed Alice Nakiri to bring over another pot of braised pork.

"My cooking is almost done."

Beside him, Lancy Jon was a little slower. He went to his pressure cooker, sniffed the aroma, and then turned off the heat and started the stove.

Unlike Bai Yuan, who puts the meat and broth into the pot together, Lanxi Jon arranges the meat neatly on a plate, pours the broth into an iron pot, and reduces the sauce over high heat.

On the other side, Bai Yuan had finished one pot and started reducing the sauce for the second pot of braised pork.

The two stood parallel to each other, their eyes focused on the food in front of them. For a moment, the only sound in the kitchen was the clinking of spatulas against the wok.

Suddenly, a glint flashed in Lancy Jon's eyes, and he added a small piece of butter to the boiling pot to enhance the aroma of the food.

"It's done!"

"I'm almost done here too."

Almost simultaneously, Bai Yuan and Lanxi Jon lifted the woks they were holding.

The braised pork belly, skin side up, was neatly arranged on the plate, while the broth from the red wine braised short ribs was strained through a sieve and poured over the short ribs by Lancy Jon.

Sauces strained through a sieve will be smoother.

As the sauce dripped down and touched the short ribs, a faint golden light surged forth, filling the entire room.

This is an absolutely dazzling dish.

"Try it, red wine braised short ribs. This is the dish I make the most and the best."

Lancy Jon's voice carried a hint of pride. This dish was his signature dish, a genuine top-tier six-star dish. He could occasionally make a Radiant Collection. As he spoke, he placed the dish in front of Bai Yuan.

A perfect blend of rich wine aroma and intense meat flavor.

Bai Yuan watched as Niu Xiaopai lowered his head, took a deep breath, then picked up a piece with his chopsticks and put it in his mouth, closing his eyes to savor it.

Heating dry red wine releases a rich fruity aroma and a slightly astringent tannin.

This flavor permeates the beef's texture during the marinating process, neutralizing the greasiness of the fat and giving the meat a deep, mellow aroma.

In addition, the wine's unique aroma does not overpower the beef, but rather balances the beef's natural sweetness, creating a full-bodied base flavor.

"I have to say, wine and beef are a perfect match. No wonder so many people like to pair red wine with Western food. There's a certain etiquette to it."

Savoring the rich flavor on his tongue, Bai Yuan couldn't help but praise it. The beef was softened by honey and quickly stewed in a pressure cooker, which fully stretched the fibers, making it melt in his mouth while still retaining the satisfaction of chewing.

The process of first pan-frying and then braising creates a crispy, brown crust on the surface, locking in the juices while providing a slightly crunchy texture that contrasts sharply with the tender meat inside.

"The fruity acidity of red wine, the subtle sweetness of honey, the salty umami of salt, and the richness of the braising sauce are layered together. After the sauce is reduced, it becomes thick and coats the meat. Every bite is both rich and refreshing, with a long-lasting and non-greasy aftertaste."

Bai Yuan wasn't the only one enjoying the red wine braised short ribs; under Lanxi Jon's invitation, everyone else also picked up their chopsticks and began to taste it.

The one who made this comment was Erina Nakiri, who was looking surprised and was very satisfied with the rich flavors on her tongue.

"Sichuan peppercorns and fresh thyme bring a subtle spiciness and herbal freshness, while bay leaves, onions, celery, and carrots release their sweet vegetable aromas during frying and stewing, intertwining with the smoky and salty flavor of bacon."

The combination of butter and vegetable oil prevents burning and adds a creamy richness, resulting in a smooth and creamy sauce that coats every piece of beef after filtering.

One by one, the ingredients appeared in her consciousness space, surrounding Alice Nakiri's body, allowing her to clearly understand how the dish was made.

"The meat is incredibly tender and juicy, the sauce is rich and smooth, and its flavor is complex yet well-defined, making it a truly exquisite dish. If I weren't already full, I feel like I could eat it with three big bowls of rice!"

Bai Yuan spat out the ribs in his mouth. The part of this dish that he was most satisfied with was the choice of cut of pork.

The short ribs are the best in terms of both texture and taste. The side closest to the bone has a slight chewiness, while the outside is incredibly tender and flaky.

"Then let me try your braised pork."

"please."

Upon hearing Bai Yuan's words, Lancy Jon smiled and then looked at the dish that Bai Yuan had handed him, braised pork served in two small plates.

The thick, amber-like gravy tightly coats each square piece of meat, giving it a deep, bright jujube-red color and a translucent sheen.

In particular, the steamed meat pieces retain their excellent shape and distinct edges due to the gentle heat.

Sniffing the air, the aroma of soy sauce, cooking wine, and spices like star anise and cinnamon blend perfectly together on this small piece of meat.

The subtle fragrance of red dates hides a delightful surprise; it doesn't overpower the main flavor but rather subtly lingers behind the rich aroma of meat, bringing a hint of fruity sweetness.

"If the boiling method is addition, allowing the flavors of various ingredients to blend together, then the steaming method is subtraction, perfectly highlighting the original flavor of the meat."

Sensing the rich aroma on her tongue and the subtle differences within it, Alice Nakiri drew her conclusion.

"That's right, steamed pork has the ultimate natural meat flavor. It retains and concentrates the original sweetness and rich aroma of pork to the greatest extent."

This makes the flavor purer and more concentrated.

In contrast, the cooked pork belly is like a symphony.

Various musical instruments joined in from the very first movement, working together to create a harmonious, rich, and incredibly vibrant musical piece.

While this result is better, the natural flavor of the meat is only a major element; although it plays a leading role, it is not the only one.

Erina Nakiri added that boiling makes it taste better, but steaming better reflects the theme; that's the difference between the two.

“That’s right, Erina said what I was thinking. That’s the difference between a band and a solo singer.”