The strongest gourmet food system

Chapter 326 Chapter 75

Apart from Zheng Ke, the reason Group A received attention was Catherine.

Although it was just an ordinary exam, because Catherine and Zheng Ke accidentally appeared in the same group, it became full of smoke.

Zheng Ke returned to his console and put down the tray.

Bai Jinshu Lifu pointed at Zheng Ke, "Don't think that I lost this time, I just didn't find the right ingredients, next time, I will definitely beat you!"

"Yeah, I got it, don't talk, and watch Catherine's cooking." Zheng Ke waved his hand, but he never left the judges' seat.

"You...you...heh!" Bai Jinshulifu pointed for a long time, and found that Zheng Ke still didn't mean to look at him, so he turned his head depressed and moved his gaze to the judges' seat.

"Grandpa Nakiri, this is my dish, sea bass in white wine sauce." Catherine looked at Nakiri Senzaemon with a smile.

"Well, good." Nakiri Senzaemon narrowed his eyes and nodded, looking at Catherine like a granddaughter.

Dojima Gin rubbed his chin, and aimed at Nakiri Senzaemon, "Commander-sama, it's great that you are still so kind."

Catherine lowered her head in embarrassment. After Nakiri Senzaemon laughed twice, he moved his eyes to the food.

In the middle of the round plate, there is fresh and thick cream poured on it. Under the cream, there are rich mushrooms and fish fillets, and the emerald green spinach surrounds the fish and mushrooms.

This is an ordinary fish dish, but it is precisely because of this that it will test the chef's level even more.

Is it really possible to rely on this dish to fight against the "Emerald Pearl Abalone" just now?
Not only Nakiri Senzaemon was doubting, even everyone present had such doubts, with the exception of one person, Absolen, who won the first place in Group D.Although his face was also tense, his confidence in Catherine was as strong as ever.

"Do you think your sister can win?"

I don't know when, Jiuga touched Abu Sauron's side according to Ji.

"Of course, I admit that Zheng Ke's cooking is very good, even among the first-year students in the French blue world, this kind of cooking can be ranked at the forefront... However, my sister is even better, and her terror can only be achieved when she really uses it. Everyone will know when she is doing her best. She maintained a 10% winning rate in the duel with the TOP[-] in the first grade of the blue world. Moreover, this winning rate is an indiscriminate winning rate."

"Indistinguishable winning percentage?" It was the first time Jiuga Teruji heard this from each other.

"To put it simply, she may lose to No.10, or she may win No.1. Because she has no stable results, she has not become the strongest recognized in the first grade." Absolen explained.

"Wait, don't you mean that she has X factor?" Kuga Teruki said in surprise.

"You can say what you want, but I think she can only be serious or not. Of course, the premise is that she is familiar with cuisine, such as French cuisine. If it is Chinese cuisine, Turkish cuisine, or Japanese cuisine, she also needs a certain amount of time to study."

I rub, I thought it was the perfect cook?

"But the crux of the matter is that Catherine is serious today, and he is cooking the French cuisine she is best at." Absolun said softly, "So, Zheng Ke's situation will be very dangerous."

Nakiri Senzaemon's knife cut it, and the thick cream quickly flowed into the crack cut by the knife.He put the mushrooms covered with white thick cream into his mouth with a fork, and the fragrant and luscious mushrooms connected with the rich sauce gradually spread around.

"Huh? Lemon juice?" Nakiri Senzaemon didn't expect that Catherine would use lemon juice to process the mushrooms.

"Yes, because the lemon juice can reduce the vitamins of the mushrooms during the cooking process, and it can also adjust the taste of the dishes." Catherine raised her hand and explained.

Nakiri Senzaemon nodded, savoring Catherine's dishes carefully again.

The fragrant and delicate fish meat is lightly chewed, and the delicious sea bass gradually penetrates from the tongue coating into the taste buds, making Nakiri Senzaemon very addicted.

Put chopped shallots, salt, and pepper on the sea bass meat, then spread butter on the baking tray, add white wine to remove the fishy smell, and fish stock to enhance the flavor.Cover the pan with buttered parchment paper and heat over the fire until it boils and the smooth butter seeps into the sea bass flesh.Then put it in the oven for baking.Until the fish flesh becomes opaque and the fish fillets become dry, fragrant and crispy.

Every time you chew, the crispy fish meat hovers over the taste buds, and it lasts for a long time, and the sauce wrapped on the surface of the fish meat flows wantonly in the mouth at this time, and the strong aroma fills the whole mouth.

The thick sauce is poured over the fish and mushrooms, and the sauce blends with the fish, as if it should be so, without the slightest feeling of separation... How did this happen?
Nakiri Senzaemon focused his eyes on the sauce, then picked up the spoon, tasted the taste of the sauce alone, and suddenly hit his chest like a heavy hammer.

The taste is delicate and smooth, and the flavor is fragrant and delicious.The smoothness of butter, the freshness of egg yolk and cream are all in it, but it is the fish broth soaked in it that determines the taste of the whole soup, and unlike ordinary fish broth, the taste is full of sea bass flavor.

This is why it can be integrated with sea bass meat.

"The fish broth here is..."

"Grandpa Nakiri, have you noticed the fish broth in the sauce? I thought it would last for a while? Yes, this fish broth is the fish soup after the sea bass is taken out of the oven." Catherine said with a smile.

The mellowness of white wine, the spicy aroma of pepper, the deliciousness of fish broth... If this is the case, it is not difficult to understand why the sea bass meat and sauce are so well suited, because the protein in the sea bass meat will be partly dissolved in the stock.But, if using fish stock, then...

After being taken out of the oven, the originally high-temperature fish meat will be extracted separately from the fish stock, and it will easily lose water, causing the fish pieces to deform.

Nakiri Senzaemon pulled the sea bass pieces out of the sauce with a fork, and was surprised to find that each piece of fish was extremely plump and showed no signs of deformation.

"How did you do this? Why doesn't the fish block deform?" Nakiri Senzaemon asked curiously.

"Because after the grilled fish was taken out of the oven, I changed the baking tray. Without the steaming of the original grill, the water loss of the sea bass pieces will be slower. In addition, I cover the fish pieces with a damp cloth, which also reduces the moisture content. Evaporation." Catherine narrowed her eyes and said confidently.

(End of this chapter)