3
" The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni! "
― , 食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29)
4
" But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams!
"
― , 食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29)
7
" What a scarily talented young lady! Now that she said it, I can't think of any greater twist for this dish! It's as if she were divinely inspired, giving us a revelation beyond mortal ken!
"The answer I sought for my dish could only be found...
... by going above and beyond that which is commonly considered "correct." And had I not seen Tadokoro's dorayaki dish, which boldly challenged such notions... it never would've occurred to me to make my soufflé."
"She named her dish Soufflé Léger de Grâce, right? Soufflé Léger just means, like, a light soufflé.
Grâce is the French word for "grace"- not necessarily in the elegant sense, though, as it also means, "blessings."
And the Japanese word for that is Megumi. "
― , 食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29)
8
" Whoooa! Red! Green! Yellow! Brown! Purple! Even black!
Look at all those bowls full of brilliantly colored batter!"
She used strawberries, blueberries, matcha powder, cocoa powder, black sesame and other natural ingredients to dye those batters. They look like a glittering array of paints on an artist's palette!
"Now that all my yummy edible paints are ready...
...it's picture-drawing time!"
"She twisted a sheet of parchment paper into a piping bag and is using it to draw all kinds of cute pictures!"
"You're kidding me! Look at them all! How did she get that fast?!"
Not only that, most chefs do rough sketches first, but she's doing it off the cuff! How much artistic talent and practice does she have?!
"All these cutie-pies go into the oven for about three minutes. After that I'll take them out and pour the brown sugar batter on top..."
"It appears she's making a roll cake if she's pouring batter into that flat a pan."
"Aah, I see. It must be one of those patterned roll cakes you often see at Japanese bakeries. That seems like an unusually plain choice, considering the fanciful tarts she made earlier."
"The decorations just have to be super-cute, too."
"OOOH! She's candy sculpting!"
"So pretty and shiny!"
That technique she's using- that's Sucre Tiré (Pulled Sugar)! Of all the candy-sculpting arts, Sucre Tiré gives the candy a glossy, nearly glass-like luster... but keeping the candy at just the right temperature so that it remains malleable while stretching it to a uniform thickness is incredibly difficult!
Every step is both delicate and exceptionally difficult, yet she makes each one look easy! She flows from one cutest technique to the next, giving each an adorable flair! Just like she insisted her apple tarts had to be served in a pretty and fantastical manner...
... she's even including cutesy performances in the preparation of this dish! "
― , 食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29)
![食戟のソーマ 29 [Shokugeki no Souma 29] (Food Wars: Shokugeki no Soma, #29) QUOTES](/image/857332.png)
