The story of Shokugeki begins when Alice picks him up and brings him home

Thinking about this, the phrase "unpalatable" from my childhood came to my mind again.

Alice Nakiri returned to the kitchen counter with gritted teeth, and just happened to meet the eyes of Erina Nakiri, who was looking at her because of the huge noise, and then she smiled relatively kindly.

"Is this what they call molecular gastronomy? Are you going to use this huge machine to cook next? But what is the use of this machine..."

This thought appeared in Erina Nakiri's mind, and she was also confused at the moment, after all, it was the first time she saw the so-called molecular cooking technology.

"But I won't lose!"

He shook his head and refocused his attention.

The spoon smashed hard against the plate, breaking up the thick sauce made of cream, salt and butter to add a visual sense of destruction.

For French cuisine, plating is also an extremely important part.

After finishing this task, Erina Nakiri took out the frozen fish jelly in the refrigerator, cut it into three portions with a knife, and then put it on a cart and pushed it in front of Nakiri Senzaemon and others.

"French appetizer, salmon pudding, please taste it, three judges."

After saying this, Erina Nakiri raised her hand and made a please gesture, then stood aside and waited, full of confidence.

At this moment, Nakiri Senzaemon and the other two also turned their eyes to the food in front of them.

The crystal clear salmon pudding, garnished with a mint leaf and paired with the white cream sauce below, looks very delicate.

Cutting a piece with a dinner knife and putting it into his mouth, Dojima Gin couldn't help but close his eyes and savor the taste of the salmon pudding.

“The freshness and coolness of the fish jelly is the opening of the whole dish. The lemon slices at the bottom bring a slight sourness and freshness, which interweaves with the mellowness of the red wine and the sweetness of the honey to form a base that is both fresh and deep.”

Feeling the taste in his mouth, Dojima Gin slowly began to explain that Erina Nakiri did an excellent job in shaping the taste.

This exquisite and small French appetizer brings a rich and diverse taste experience.

“I want to praise the middle layer of chopped salmon and diced tomatoes.

This layer has a more delicate texture. The tender texture of the chopped salmon complements the sweet and sour taste of the tomatoes, making the flavors more distinct.

At the same time, the soup mixed with gelatin adds a smooth texture to this layer, allowing people to clearly feel the delicate texture of the ingredients and the smoothness of the soup when chewing. "

Roland Chapelle couldn't help but nod and praise him. He was worthy of being his student. After three years of systematic teaching, his understanding of French cuisine had reached the level of a first-class chef!

“The top layer of salmon fillet, seared to medium rare, is the highlight of the whole dish.

The salmon fillet’s skin is slightly browned, but the inside remains tender and juicy, forming a sharp contrast with the freshness and delicacy of the first two layers.

The deliciousness of the fish itself and the aroma absorbed during the frying process blend together.

Paired with the special sauce with rich milky flavor and slightly salty taste, it creates a more distinct layer in the mouth. It’s a great work! ”

Nakiri Senzaemon also nodded. At this moment, he seemed to have entered the ocean world. The sea water was crystal clear and sparkling. In the distance was endless white snow, reflected on the sea surface.

In this interweaving of blue and white, groups of salmon are swimming leisurely, looking extremely lively and agile. They are shining with silver light, like elves in the sea!

This dish gives people a particularly fresh feeling, gently awakening the taste buds of the tasters and making them look forward to the next meal even more.

"Then it's my turn. I call this dish molecular fish jelly tower."

Just after finishing the evaluation of Erina Nakiri, Alice Nakiri came up with a plate of pagoda-shaped food, with a determined smile on her face.

"Molecular fish jelly tower?"

After hearing what Alice Nakiri said, everyone at the scene looked over and saw what she was holding in her hand. It was a tower made of fish jelly and thin fish slices stacked alternately.

The fish jelly is clear and transparent, showing a crystal-like texture, while the fish fillets are as thin as a cicada's wing, and its delicate texture is faintly visible.

The top of the tower is covered with a layer of light and delicate foam, appearing as white and fluffy as clouds, adding a touch of fantasy to the whole dish.

In addition, there are seaweed crisps, caviar and other ingredients dotted on the fish jelly tower. They enrich the taste and flavor of the dish and also form a sharp contrast visually, like a princess' castle in a fairy tale world!

"What a beautiful work! Is this what they call molecular gastronomy?"

Such a beautiful little tower surprised several people. If Erina Nakiri was an exquisite dish, then Alice Nakiri was exquisite from beginning to end.

I just don’t know whether this dish looks good and tastes good, or is it just all show and no substance? I’ll have to taste it to find out!

“Use a spoon to taste it.”

Seeing the people preparing to continue using knives and forks, Alice Nakiri brought three spoons because she was also making desserts.

“Then let’s start tasting!”

Nakiri Senzaemon looked at the food in front of him and felt a sense of anticipation in his heart.

As soon as the words fell, everyone picked up the spoon almost at the same time.

The fish jelly has a light and springy texture.

It melts gently on the tip of the tongue, releasing the delicious soup carefully made from fish bone broth. This soup combines the mellowness of fish, the freshness of vegetables and the fragrance of white wine, forming an indescribable wonderful taste.

What comes next is the delicacy and deliciousness brought by the fish fillets as thin as cicada's wings.

And during the tasting process, the spoon will inevitably be touched by the caviar dotted on the surface. These small black pearls burst in the mouth, releasing a rich salty and fresh taste and the aroma of fish oil.

Of course, these are not the key.

The most important thing is the delicate foam on top of the molecular fish jelly tower, which is made by beating fish broth and special caviar soy sauce with high-pressure gas. It is as delicate and dense as a cloud and melts in your mouth!

The tiny bubbles contained in the foam burst gently on the tip of the tongue, releasing a fresh and complex aroma, which interweaves with the deliciousness of the fish jelly to form an unprecedented taste experience.

“It’s really, really awesome!”

There was a sound of clothes tearing, and Nakiri Senzaemon's muscles bulged high, and then he let out a long breath.

Chapter 85: I learned this technique just to show off in front of others!

"You blended the sauce into the delicate foam on top of the small tower? It makes the originally bland fish jelly more flavorful and makes the whole dish full of life!"

With a pair of bright tiger eyes, Nakiri Senzaemon looked at Nakiri Alice who was looking at him with a smile, and for the first time, seriousness appeared on his face.

"Yes, this is the unique technology of molecular cuisine, which changes the original form of an object so that it can appear in the dish in a more convenient posture.

At the same time, in the process of changing its form, you can also add something new to make it more alive. At the same time, it has a flavor that cannot be obtained by using ordinary cooking methods. "

Alice Nakiri explained calmly. Even though she was being stared at, she did not show any fear. On the contrary, she spoke even more fluently.

She could only see this majestic old man a few times a year. Every time, he and his mother would fly to Japan with his father and leave after staying for a few days.

However, as the head of the Nakiri family, she still respected him very much. After all, half of her affluent life came from the Nakiri family.

Of course, if he wanted her to act like a normal granddaughter and act coquettishly to him, it would take time and would require Nakiri Senzaemon's constant favor.

But...as it stands now, Senzaemon Nakiri seems to like Erina Nakiri more.

"Is this molecular cuisine? This is the first time I've seen it. Processing ingredients to this extent, changing their form and enriching their taste, is truly an amazing technology!"

Dojima Gin also nodded, his face full of seriousness, and he was thinking about going back to further his studies, which might help him improve his cooking skills.

However, is this girl in front of him really an ordinary 14-year-old girl? Why does she feel like she is no less than any top-notch chef!?

She even had a strong fighting spirit that other special chefs didn't have! It was as if even if a five-star special chef stood in front of her, she would dare to swing her sword at him!

What an incredible guy!

“The perfect combination of fish jelly and fish fillet, plus the magical bubbly sauce, is undoubtedly the best delicacy!”

Roland Chaper felt the vibration on the tip of his tongue, with an indescribable enjoyment on his face.

When he came to his senses, the food in front of him had been eaten up. The taste lingered between his lips and tongue, but he was unwilling to spend even a moment tasting it, and only wanted to finish it as quickly as possible.

How shameful! In just a few minutes of tasting the food, he actually forgot his duties as a judge and just wanted to be a diner!

"It seems that the winner is already clear."

After looking at the two people beside her, Nakiri Senzaemon's voice rang out again, making Nakiri Erina's heart rise.

"What's going on? Why are Grandpa and the others praising Alice? What does this dish taste like? How could it deserve such praise from Grandpa and the others?"

Such thoughts emerged in her mind and soon became uncontrollable. Erina Nakiri looked at the exquisite food on the table and swallowed her saliva.

"Lady Erina..."

Not far away, Hisako Arato looked at Erina Nakiri with a worried look on her face, then looked at the people sitting on the judges' panel, and was equally nervous.

Although she was not competing, because the opponent was the person she respected the most, this feeling was even more tormenting than her own competition.

Who is the final winner?

"The winner of this Shokugeki competition is Alice Nakiri!"

As they were talking, Nakiri Senzaemon and the other two pressed Nakiri Alice's sign almost at the same time.

The next moment, the big screen in the sky changed slightly. The names of Alice Nakiri and Erina Nakiri appeared on it, wrapped in cheap flame special effects, and there was an additional score below.

3:0

Alice Nakiri wins without a doubt!

"How...How is this possible?! I lost..."

Looking at the score in front of her, Erina Nakiri's body shook slightly, and she started muttering in disbelief and dismay.

She lost? She actually lost?!

Losing would be fine, but with such a huge score difference, does that mean her cooking has no chance of winning at all?

"Lady Erina actually lost?"

Hisako Arato also couldn't believe it and muttered to herself, then looked at Erina Nakiri worriedly, afraid that she would be disappointed because of this.

"Erina, your cooking is very exquisite and is also very qualified as an appetizer and dessert, but you missed the most important point."

Looking at the frustrated Erina Nakiri, Nakiri Senzaemon spoke slowly, with a hint of majesty in his voice.

"what?"

Erina Nakiri looked up, her big eyes full of confusion.

“With fish jelly as the theme, the most important thing is of course the fish jelly! You make the soup with salmon cubes, garlic slices, thyme, white wine and brandy. Although it is full of wine aroma, which complements the salmon on the top, the flavor of the ‘fish’ is pitifully small! The few salmon cubes can’t support the flavor of the whole dish at all!

In comparison, the fish jelly made by Alice from fish bones, filtered and added with gelatin flakes, has a stronger fish flavor and unifies the flavor of the entire dish. This is the fundamental reason for your defeat!"

There was actually live salmon in the food cart, but for Erina Nakiri, it was okay to kill smaller fish. But faced with a huge live salmon, it was impossible to dismantle it in an hour without professional handling skills and considerable experience.

This is a gap in experience and also a gap in basic skills. The solid foundation that Alice Nakiri has laid after being trained by Shirafuchi for such a long time was perfectly demonstrated in this game.

Of course, even if Erina Nakiri is able to process the salmon and use its bones to make soup, the final victory will still belong to Alice Nakiri.

This is an absolute gap in strength!

"You'll understand why you lost after you taste it."

Bringing the extra-prepared small tower of molecular fish jelly to Erina Nakiri, Alice Nakiri smiled with a slightly malicious tone.

For some reason, she felt inexplicably happy looking at Erina Nakiri's shocked and unbelievable expression.

All the pain and boredom I had experienced in the past when learning cooking turned into comfort at this moment, and I felt that my efforts were finally rewarded.

How do you say that?

I learned this technique just to show off in front of others!

"The reason I failed..."

Looking at the small tower of molecular fish jelly brought by Alice Nakiri, Erina Nakiri swallowed secretly and her heart beat a little faster.

Although I am unwilling to accept my failure, losing is losing, and it is impossible for my grandfather and the others to favor any side in such matters.

In that case, then figure out where you lost. You’re not just curious about its taste and want to put it in your mouth and savor it!

With a slightly red face, she scooped out a large piece of molecular fish jelly with a spoon, put it into her mouth with a determined mind, and the next moment, an indescribable taste spread across her tongue!

Fish jelly serves as the base of this dish, presenting a clear, transparent, light and silky texture.

It slowly melts due to the heat in your mouth, releasing the rich umami flavor unique to fish bone broth.

Next, the fish fillets, as thin as cicada wings, added delicacy and freshness to the dish, showing the wonderful knife skills. The fishy smell was removed in advance with light salt water, and olive oil and a small amount of sea salt were added for seasoning.

Their blend with fish jelly makes the taste richer and more three-dimensional, giving this dish both the freshness of fish jelly and the mellowness of fish fillets.