"Onions, shallots, garlic cloves, ginger slices, green onions, cooking wine, oyster sauce, dark soy sauce, white sugar, scallion knots, and cilantro—mix these together to make a sauce..."
Alice Nakiri muttered to herself as she prepared the sauce, stirring it evenly with chopsticks before setting it aside. Then, she horizontally sliced the plum blossom pork.
After slicing, she used a knife to completely sever the fascia of the pork and simultaneously tenderized the pork with the back of the knife to achieve her desired thickness.
Once this was done, the plum blossom pork could be placed into the sauce bowl for an intimate contact with the prepared sauce.
This was a method she had researched herself. The preparation of Char Siu varied depending on the region.
Hong Kong-style Char Siu needed to be marinated for a day and a night, and Cantonese-style Char Siu also required considerable processing time. However, this competition only allowed two hours.
Therefore, she combined the cooking methods of several types of Char Siu, ultimately creating Alice's version of Char Siu.
"Food has no fixed method, as long as it's delicious."
This was what Dylan had always taught her.
And after marinating the plum blossom pork, the remaining, and most important, part was the Char Siu sauce!
Smelling the rich aroma in the air, Alice Nakiri put the sauce and plum blossom pork into a bag, vacuum-sealed it, and then tossed it into the sous-vide machine.
This was a signature technique of molecular gastronomy, which had also become popular in Western cuisine in recent years. Its greatest advantage was its stability and precision.
Sous-vide cooking for one hour and twenty minutes allowed the flavor of the sauce to perfectly permeate the plum blossom pork while also cooking it through, saving a significant amount of marination time.
Next came the creation of the molecular Char Siu sauce. However, as this was her first attempt, Alice Nakiri felt a little unsure.
"Phew..."
Looking up at Dylan, who was seated at the judge's table waiting, Alice Nakiri let out a long, cloudy breath, her eyes becoming determined.
Even with the risk of failure, she had to try, all for the sake of seeing Dylan's satisfied smile when he tasted her cooking!
Opening the pre-prepared Char Siu sauce beside her, Alice Nakiri scooped up a spoonful to taste. A complex aroma spread across her taste buds, then transformed into a series of images flooding her mind.
White sugar, brewed soy sauce, water, edible salt—these were the foundations of all flavors.
Salted garlic, star anise, cassia bark, bay leaves, red yeast rice, oyster sauce, honey, and hoisin sauce... these were the advanced, complex aromas.
Various flavors spread across her taste buds, presenting images in Alice Nakiri's mind. Although she didn't possess the God Tongue, her sense of taste, under Dylan's training, was still exceptionally sensitive.
So sensitive that...
She could tell what someone had for lunch just by kissing them. Dylan Sensei could attest; it was personally tested and effective.
"I see, if that's the case..."
Opening her eyes, a sharp glint flashed within them. Alice Nakiri quickly got to work, mixing soy sauce, dark soy sauce, honey, and cooking wine together, stirring them evenly to create a base sauce.
She added a small amount of oil to a pot, stir-fried fresh garlic cloves, ginger, and minced red onion until golden brown and fragrant, then added five-spice powder, star anise powder, white pepper powder, and cinnamon powder, continuing to stir-fry to fully release the aromas of the ingredients and spices.
After stir-frying, she mixed the spices with dried orange peel and toasted sesame seeds—ingredients with unique flavors—using the residual heat to stimulate their aromas. Once done, she added them all to the base sauce and stirred evenly.
After completing this, Alice Nakiri added agar-agar and gluconic acid to the sauce.
Agar-agar could act as a stabilizer, making the Char Siu sauce thicker. Gluconic acid could adjust the pH value of the Char Siu sauce, improving its taste.
Having processed it to this stage, Alice Nakiri added the sauce to an emulsifying machine for emulsification, which could maximize the texture of the Char Siu sauce.
Next, came the waiting.
"What a fragrant smell!"
Brandy was poured into the pot, and fierce flames "whooshed" up, simultaneously stimulating the aroma of the pork and garlic, which exploded intensely into the air.
This made the students watching the cooking show expressions of enjoyment, unable to help but exclaim in admiration, while also intently watching Erina Nakiri's movements to learn her cooking techniques.
The flames gradually subsided, revealing its original appearance.
Erina Nakiri gently put down the brandy in her hand, removed the meat and set it aside on a plate, while the garlic, having fulfilled its purpose, was discarded.
Because the pot had undergone a Maillard reaction, it didn't need washing. She directly added olive oil, put in halved round onions, and stir-fried them until fragrant.
After this step, she added diced apples and her secret weapon for victory, 'brown sugar,' to enhance the color and flavor of the dish.
A large spoonful of cinnamon powder, pre-made Western demi-glace, stir-fried until fragrant, then add brandy, and at the same time add a small amount of yellow wine to enhance the aroma.
She cut a small plate of pears and oranges to set aside, adding them when the braising liquid boiled. Then she placed the pork chops in, turned the heat to low, and simmered slowly for ten minutes.
Erina Nakiri stood at the cooking station, occasionally prodding the pork chops with a spoon to judge their doneness.
"Actually, by adding so many onions, shallots, apples, pears, and oranges to this dish, the function of seasoning is already achieved, while also increasing the plant-based ingredients. The flavors of these ingredients pair very well with the pork chops. Erina's choice of braising allows the flavors of the ingredients to be well integrated. This combination method is very common in Western cuisine."
Watching Erina Nakiri, who was in the final steps of her cooking, Dylan, seated at the judge's table, suddenly began to explain, his voice clearly reaching everyone present.
This could also be considered another form of teaching.
Ending the basic practice and moving into a phase of mutual competition, while also having them observe each other, inherently carried this layer of meaning.
By observing each other's cooking, they could learn from strengths and compensate for weaknesses, thereby polishing their own cuisine.
This was Dylan's fundamental purpose for having them observe!
Although the vast majority of people here were destined for expulsion, expulsion did not equal death. If they wished, they could still continue cooking.
And in the distant future, these expelled students might even surpass those who ultimately remained, reaching heights they could never achieve!
The academy was just a place.
It could allow a person to grow quickly, but it didn't mean that without it, that person would inevitably stagnate or even give up on becoming a chef.
"The combination of plant-based ingredients and meat ingredients... perhaps some other dishes can be developed from this? Essentially, it's a variation of the marinade."
Below the stage, hearing Dylan's words, the students present fell into deep thought.
As they thought, they couldn't help but start discussing, their voices growing louder, and for a moment, the scene was filled with a lively atmosphere.
Dylan didn't stop them when he saw this, merely closing his eyes to rest, while nodding with satisfaction in his heart.
Ten minutes passed quickly. Just before taking it out of the pot, she sprinkled chopped parsley on top, and the aroma in the air reached its peak. However, Erina Nakiri didn't notice and was half a minute late in turning off the heat, which was undoubtedly a sign of inexperience.
Dylan understood this in his heart and didn't remind her, quietly watching her place the pork chops on a clean cutting board and slice them into evenly sized strips.
The vegetable base from braising the pork chops in the pot was piled onto a heated iron plate, making a sizzling sound. Then, she picked up the sliced pork chops and laid them on top, her hands instantly covered in sauce.
However, Erina Nakiri didn't mind. Instead, she lightly parted her red lips, put her fingers into her mouth, and closed her eyes to savor the rich taste of the sauce.
The base of the sauce was made from a combination of onions, shallots, apples, pears, and oranges.
The rich aroma and slight spiciness of the onions and shallots, the sweetness of the apples and pears, the tartness and rich fruitiness of the oranges—these flavors combined and melded, perfectly highlighting the flavor of the pork chops.
"Dylan Sensei, please taste it. Triple Fruit Braised Pork Chops."
After simply washing her hands, Erina Nakiri carried the dish to Dylan, an expression of longing for praise on her face.
"The appearance is quite good. You must have added brown sugar, right? It looks very appetizing."
Looking at the dish before him, Dylan couldn't help but nod in praise. Setting aside everything else, just the color of this dish was enough to show that Erina Nakiri had been very meticulous.
As the saying goes, a dish should excel in color, aroma, and taste. If a dish looks disgusting, even if its taste is delicious, it will be difficult for the general public to accept.
The best examples are somewhat exotic delicacies like roasted locusts or balut. Although they are loved by many for their unique taste, more people find their appearance nauseating and find it difficult to bring themselves to taste their deliciousness.
This dish cooked by Erina Nakiri played well on the 'color' aspect.
After taking it out of the pot, she added water to the remaining sauce in the pot, thickened it, and poured it over the dish, allowing the flavors of the two to integrate more thoroughly!
Dylan picked up his chopsticks, took a piece of perfectly colored pork chop, dipped it in some sauce, and took a bite.
The outer layer of sauce had a slight caramel aroma, which combined with the crispiness of the pork chop's surface to create an indescribably delicious taste. The meat inside, however, maintained a perfect tenderness, and with every bite, one could feel the juices bursting in the mouth, filled with a rich meaty fragrance.
Immediately after, the deeper flavors of the sauce began to spread in the mouth.
It fused the rich aroma of onions and shallots, the fresh sweetness of apples, the subtle elegance of pears, and the slight tartness of oranges, forming a taste that was rich in layers and full-bodied.
The addition of brown sugar further lent a warm sweetness to the sauce, intertwining with the unique spice of cinnamon powder, making the sauce's flavor even richer and more complex. And the rich texture of the Western demi-glace, along with the aroma of brandy and yellow wine, elevated the sauce's taste to a new height, making one unable to resist indulging in it.
This feeling... this feeling was like being in an orchard, riding on one sturdy wild boar after another.
It rampaged recklessly, venting its energy wantonly in the orchard, taking him to continuously taste the fruits within, enjoying the strong wind brought by the gallop.
Without a doubt, this was an incredibly aggressive deliciousness!
"The pear's fresh sweetness and juicy characteristics can neutralize the greasiness of the pork, making the overall texture lighter. The orange's sweet and sour taste can stimulate the taste buds, adding a lively freshness to the pork dish. The apple's fresh sweetness complements the savory taste of the pork, making the flavor of this dish more balanced. From the soft juiciness of the pear to the crispness of the apple, and then to the tenderness of the pork, multiple textures intertwine in the mouth, forming an incredibly rich layering of textures. To be honest, it's quite good. Compared to your previous dishes, you've added many innovative elements."
Snapping back from his reverie, Dylan looked at the expectant Erina Nakiri and began to offer his assessment.
Through this dish, it was clear that she had been studying diligently during this period.
Her approach to cooking had also evolved from merely replicating at the beginning to now being able to incorporate her own elements for innovation.
Without a doubt, this was a good thing.
"After all, after training for so long, there should always be some progress. Staying stagnant is not my style!"
Erina Nakiri's face was flushed, and her heart was filled with joy.
She didn't care much for others' praise, but this was Dylan Sensei! He was special in her heart!
"Let me try too!"
At the same time, Alice Nakiri had at some unknown time run over. Looking at the Triple Fruit Braised Pork Chops before her, her face showed an expression of eager anticipation.
Erina Nakiri really knew how to surprise her. She had thought Erina would make ordinary apple braised pork chops, but it turned out to be an advanced version combining multiple fruits. Smelling the rich aroma in the air, a look of enjoyment couldn't help but appear on the young woman's face.
"Here."
"Thank you~"
Looking at Alice Nakiri like this, Dylan very naturally picked up a piece of pork chop and brought it to her lips.
Alice Nakiri cooed sweetly, then took a bite, an expression of enjoyment spreading across her face.
"Just now... did those two have an indirect kiss?!"
Erina Nakiri saw all of this, and her face couldn't help but turn a little red, such a thought appearing in her mind.
"Not bad, your cooking technique is clearly much more mature than last time. I should say, great improvement!"
Closing her eyes to carefully savor Erina Nakiri's dish, Alice Nakiri showed an appreciative expression and gave her a thumbs up.
However, Erina Nakiri didn't feel happy. Instead, her face fell.
Your opponent in a competition, ignoring their own dish, casually comes over to praise your cooking skills for improving? Wasn't this a form of disdain?!
Moreover, this kind of unintentional disdain was even more infuriating than intentional slights!
"Hmph."
Since Alice Nakiri was praising her, Erina Nakiri couldn't say much and could only snort lightly with dissatisfaction.
"How's your dish coming along? Haven't you started processing it yet?"
As if remembering something, Erina Nakiri looked towards Alice Nakiri's cooking station, mulling over her words, preparing to regain some ground later.
"No rush. Since two hours were given, naturally, I'll cook for two hours to allow the flavor of the dish to reach its best."
Hearing Erina Nakiri's inquiry, Alice Nakiri smiled mysteriously, then looked towards Dylan, her eyes gentle. Her master had also told her this.
Perfect the dish as much as possible within the limited time. This was a competition; there was no such thing as submitting early!
"Tsk tsk, then I'll have to see what kind of dish you end up presenting."
After Erina Nakiri said this, she took a pair of chopsticks from a nearby cooking station. She hadn't eaten dinner and needed something to fill her stomach.
If it were any other judge, she definitely wouldn't dare to be so presumptuous.
But this was the easygoing Dylan. They had done this kind of thing countless times in private, so naturally, there was no psychological pressure.
Ever since she found out Dylan was living at Alice Nakiri's place, Erina Nakiri had been visiting every so often with Hisako.
The reason was that Hisako had questions for Dylan Sensei. Using the opportunity of Hisako asking questions, she would naturally stay, then cook at Alice Nakiri's place, asking Dylan to taste and analyze the shortcomings, and share dinner together.
For her, this had already become a kind of habit.
However, while she sat down to eat out of habit, the people around them were dumbfounded, looking in their direction with faces full of shock.
Wasn't this a cooking competition? How did they end up sitting down to eat together mid-match?!
They were all still hungry!
Fortunately, time passed quickly, and Alice Nakiri didn't keep them waiting too long.
As the timer alarm rang with a "ding-a-ling," she immediately got up from Dylan's side and strode to the molecular gastronomy machine.
First, she took out the sous-vide plum blossom pork, cut open the vacuum-sealed bag with scissors, and a rich, complex aroma instantly wafted out.
Alice Nakiri took a deep breath, savoring the aroma, an ecstatic expression on her face. Then, she placed the processed meat on a grill rack with a metal tray underneath and sent it into the oven at one hundred and sixty degrees for twenty-five minutes.
The time in between was used to prepare the glaze.
While the plum blossom pork was cooking sous-vide, she hadn't been idle either, having prepared maltose in advance—this was the key to making the glaze.
The so-called honey-glazed Char Siu wasn't about adding honey, but about making the Char Siu as sweet as if honey had been added!
The maltose was dissolved in hot water, then heated in a pot. At the same time, the Char Siu sauce previously emulsified with the emulsifying machine was added. She quickly stirred it in the pot with a spoon, allowing the flavors of the two to perfectly meld under the heat.
After completing this step, the oven also let out a "ding." The Char Siu meat was taken out and allowed to cool for a few minutes, then added to the maltose syrup mixed with the emulsified Char Siu sauce, rolling it around thoroughly to ensure every nook and cranny of the Char Siu meat was coated with the syrup's flavor.
Once the Char Siu meat was fully coated with the mixed syrup, it was placed back on the grill rack. The remaining syrup in the pot was poured over it, and it was baked in the oven at two hundred degrees, top and bottom heat, for eight minutes.
As time passed, a rich aroma instantly filled the scene, wafting into the nostrils of the audience present, and at the same time, made Erina Nakiri, who was sitting with Dylan, unable to help but swallow her saliva, an expression of craving appearing on her face.
"What? What? What is Alice making?! Why is it so fragrant! Such a rich sweetness, it makes one so hungry!"
Sitting beside Dylan, her fingers pressed onto her thighs, Erina Nakiri forcibly suppressed the craving in her heart, feigning calmness, yet her heart was in turmoil.
Although she hadn't tasted it, with such a rich aroma, this dish couldn't be simple.
In other words, the suspense of this match was considerable.
Now it all depended on Alice Nakiri's final performance...
_____
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