Punch: From third-rate anchor to top chef

Chapter 420 420. Molecular cuisine, the use of spheroidization technology
Recently, my uncle's KTV is short of manpower, so I help out there at night.

I was too busy yesterday to take time to update, sorry.

Li Xiao raised his wine glass and touched He Ruochu, but the golden liquid was poured into his mouth.

The palate is refreshing and delicate, with a touch of sweetness, pear aroma and a touch of minerality.

The taste is not as crisp as the champagne mixed before, but it is more layered.

The third cold dish was surrounded by a large plate of crushed ice, with a golden box in the middle.

This flat golden box is usually used to hold caviar.

From Li Xiao's point of view, the chef seems to have a soft spot for caviar.

The sweet shrimp in the first cold dish just now used caviar, but it was continued to be used in the third cold dish?
In fact, it is not a good habit to reuse ingredients.

After all, in cold dishes, different ingredients should be used more to express the chef's different ideas.

If the same ingredient is used multiple times, it can make the entire menu tedious.

Moreover, repeated ingredients will also greatly reduce the taste and novelty of diners.

But maybe it's not the chef who has a soft spot for caviar.

It was Miss He Ruochu who was on the opposite side. After all, she ate the magically revised bagna cauda just now, and she ate it with gusto.

The chef obviously knew He Ruochu, so it's not surprising that the other party made a menu that suits the other's taste.

But when Li Xiao opened the lid, he found that all his mental activities just now were in vain.

It's not that the chef likes caviar, and it's not that He Ruochu likes caviar.

Because the golden box used to hold caviar actually contained not caviar, but a molecular cuisine.

Although there are small black beads that look like caviar inside, they are not caviar.

The chef uses the spheroidization technology in molecular cuisine to make ginger and soy sauce into small balls that can explode, the same size as caviar.

Spheroidization technology can be said to be the most widely used and most common molecular cooking method in molecular cooking.

The reason is that the production is simple, the cost is low, the difficulty of getting started is small, and the product is stable.

Spheroidization technology, also known as gelation technology, is a technology that turns liquid into a spherical solid.

In order to achieve this purpose, a gelling agent must be used in the process.

In fact, speaking broadly, pork skin jelly and pudding also use gel technology.

It's just that the gel technology they use can only be regarded as the most elementary stage.

The advanced stage of gel technology is spheroidization technology.

The key to spheroidization technology is the use of calcium. Pour calcium water into the liquid to be spheroidized and stir evenly.

Calcium water is then dropped into sodium alginate to form a spherical gelled epidermis.

Of course, this kind of small ball with a gel outer layer is very delicate, and once the heat exceeds a certain temperature, the small ball will melt.

So usually this kind of spheroidization technology is usually used for cold dishes or cold dishes.

Just listen to the introduction of the waitress lady:
"This is a puffed ball made with ginger and special soy sauce. The taste and texture will be very special."

"Next to it is the big belly sashimi of bluefin tuna, please take it easy."

Use the caviar box to pack bluefin tuna and ball dishes.

The idea is indeed a bit special. If you don't open it, you really don't know that there will be such a thing inside.

Bluefin tuna is not a whole piece, the chef cuts it into cubes the size of a small thumbnail.

And just by looking at the color, you can tell that the salt or sugar that the chef should use has been mixed to a certain extent before serving.

Let the excess water in it be discharged early, and it will be more dry and comfortable to eat.

Pick up a small piece lightly with chopsticks, and make a spherical dish with ginger juice and special soy sauce.

Put the spherical dish like roe in your mouth.

With a slight force on the tongue and the tongue cavity, with a snap, the ball exploded in the mouth.

The Q elastic film made of small balls is very light, and there is no disgusting gel feeling.

This can prove that the chef has mastered the technical ratio of spherical dishes very well.

Although it is said that spherical cuisine is a fairly simple molecular cuisine.

But as the saying goes, the simpler the cooking, the harder it is to operate.

It is very easy to do it, but very difficult to do it well.

And this spheroidized cooking sauce is done very well.

Not only is the outer skin light, but the sauce inside does not have a strange taste due to the addition of too much calcium.

The flavor of the ginger ale is mild without being overly spicy.

The soy sauce is also specially prepared, the salty taste is very light, but the sweet taste is very strong.

His salty taste is even lighter than normal steamed fish soy sauce.

The umami taste is very strong. Obviously, when cooking, shrimp skin, earth fish, shrimp shells and other ingredients were added to cook.

After tasting a pretty good fake caviar, Li Xiao set his sights on the big belly of bluefin tuna next to him.

Use the special oval spoon to scoop up a small spoonful of bluefin tuna sashimi.

Then using chopsticks, spread a layer of fake caviar on top.

Put the spoon into your mouth whole, the big belly of bluefin tuna is worthy of the price of gold precious sashimi.

The fat is very plump, fresh and sweet, and the soft and glutinous feeling that melts in the mouth, coupled with the crispness of the popcorn itself, makes people reluctant to swallow it.

The impact is very strong, and the satisfaction of eating it in one bite floods my heart.

Without further ado, I scooped up the second spoonful.

This time, the proportion of fake caviar is more, and the feeling of popping beads blooming on the tip of the tongue is really wonderful.

The sweet soy sauce is blended into the tuna belly, which makes the already delicious tuna belly a big step forward.

A small can of tuna with big belly was quickly dealt with by Li Xiao.

He licked the excess sauce on the tip of his tongue contentedly.

After eating so many cold dishes, the quality of the tuna belly in front of me is the best.

Although a large part of the reason is that the quality of the big belly of the bluefin tuna is really good, which greatly improves the score of the whole dish.

But the chef's tanning technique, as well as the ball sauce on the side, are two huge plus points.

Fortunately, Li Xiao didn't start the live broadcast today, otherwise, I'm afraid he would be slapped in the face.

Because the fourth cold dish turned out to be caviar again, this time it was not molecular cuisine, but real caviar.

And the caviar used here is of higher quality than the caviar on the sweet shrimp dish at the beginning, and the caviar of white sturgeon is used.

The white caviar was in stark contrast to the dark green caviar just now.

Well, it's a real hammer.

This is definitely the chef named Ah Feng, or the lady He Ruochu who is opposite has a soft spot for caviar.

Of course, there is a high probability that it is the chef Ah Feng who has a soft spot for caviar,

Because the caviar spheroidization technique used by the opponent is really good, so good that it can almost be misleading.

(End of this chapter)