Food Wars: Food Wars: The Beginning: Cutting Off The Nakiri

In the study space, Shen Lang was still drinking beer alone.

Teacher Stephen Chow had left, but his study career had to continue.

In Stephen Chow’s place, Shen Lang actually learned three things.

One: The method of making Kung Fu cuisine!

Two: What attitude a chef should have when cooking!

Three: No matter what cuisine he learns, a chef must leave his own unique flavor in the dishes he makes!

It must be said that although he always faces others with a laughing face, Stephen Chow is really a very good teacher.

After Shen Lang finished all the beer on the table, the system study space sent a prompt!

“Ding….Congratulations to the host for completing the first stage of culinary learning!”

“The second phase of learning tasks officially begins”

“The second stage of the culinary course is being summoned by the instructor. Please wait a moment!”

As the system’s prompt sounded, another white light flashed.

A figure in a white chef’s uniform appeared in front of Shen Lang.

“Ivy Tice”

“Age: 60”

“From: A parallel world with highly advanced technology”

“Expertise: molecular gastronomy, physics, chemistry!”

“Specialty: Molecular cuisine.”

In addition to these basic lecturer information, the system learning space also introduced Ivy Tiss’s achievements to Shen Lang.

In that parallel world with highly advanced technology, Ivy Tiss is known as the father of molecular gastronomy.

This discipline was not only invented by him, but he also won many championships in cooking competitions with molecular gastronomy…………..

“Hello young chef!”

“Nice to meet you here!”

“My name is Ivy Tice, and I specialize in molecular gastronomy”

“I hope that we can get along well in the following study time.”

Ivy Tiss is not only an expert in molecular gastronomy, but also a scholar and a scientist.

He looks kind and speaks in a gentle voice.

Shen Lang looked at Ivy Tiss and immediately returned the greeting.

Scientists don’t like to waste too much time, and Ivy Tiss is the same, so after greeting Shen Lang, Ivy Tiss went straight to the point.

“Classmate Shen Lang, from now on you can just call me Teacher Ivy”

“Starting today, we will study together molecular gastronomy, a subject full of magic and infinite possibilities!”

“Before we start the class, I would like to know how much you know about molecular gastronomy, Mr. Shen Lang.”

“I have a question: Mr. Shen Lang, what do you think molecular gastronomy is?

Although Shen Lang has watched Food Wars! many times, strictly speaking, he has never had a detailed understanding of what molecular gastronomy is. Recalling

Alice’s molecular gastronomy in the original book, Shen Lang answered:

“I think the biggest feeling that molecular gastronomy brings to me is that it is a discipline that requires the use of high-tech products to cook.”

“……..”

After hearing Shen Lang’s answer, Teacher Ivy’s expression froze.

After a brief silence, Teacher Ivy smiled helplessly and said:

“Actually, Shen Lang, your statement is not wrong. It’s just that your answer is not rigorous enough.”

“Strictly speaking, molecular gastronomy is not about cooking with high-tech products, but about cooking from a scientific perspective!”

“Molecular Gastronomy….As the name suggests, it is a culinary discipline that changes the molecular structure of ingredients.”

“How can we change the molecular structure of food? This requires advanced, reasonable and very rigorous scientific technology and rich knowledge.”

“From another perspective, molecular gastronomy can also be called artificial cuisine.”

“As long as we fully understand the molecular structure of a certain ingredient, we can even use scientific methods to directly produce this ingredient.”

“The charm of molecular gastronomy lies in breaking people’s traditional perception of food, thus giving birth to infinite possibilities in this profound discipline of cooking.”

“In the world of molecular gastronomy, ingredients are no longer limited by geography, climate, production, etc.”

“Even the shape and taste of the ingredients themselves can be changed with the help of molecular gastronomy.”

“Please give me 10 minutes, Mr. Shen Lang. I want you to experience the magic of molecular gastronomy up close.”…………….

Teacher Ivy waved his hand, and several high-tech devices appeared in front of him.

He took some of the materialized ingredients and walked in front of these devices.

Ten minutes passed quickly, and Teacher Ivy quickly walked in front of Shen Lang with a tray.

“”Student Shen Lang, look at what this is?”

Shen Lang opened the insulation cover of the dish and saw a piece of fresh eggplant on the plate.

“Try it and see how it tastes”

“it…Maybe it can bring you a surprise”

“Peel off the eggplant skin, and then take a bite of the eggplant flesh! Just eat it raw like this.”

After hearing what Teacher Ivy said, Shen Lang picked up the eggplant directly.

After peeling off the eggplant skin, Shen Lang took a bite of the eggplant flesh.

For a moment, Shen Lang was stunned.

After he took the eggplant into his mouth, he found that the texture and taste were exactly the same as bananas!

No, if he closed his eyes and let others take a bite of this eggplant, Shen Lang dared to swear that any taster would say that what they just ate was a banana!

Seeing Shen Lang’s stunned expression,

Teacher Ivy smiled and said:

“Do you feel it? Doesn’t it feel magical?”

“Why does it look exactly like eggplant, but tastes exactly like banana when eaten?”

“This is the charm of molecular gastronomy”

“By changing the molecular structure of food, the taste and appearance of the food can be changed to another”

“As long as I want, I can use my high-tech equipment to transform the appearance or taste of any ingredient in the world into another ingredient!”

“And this is just one of the charms of molecular gastronomy!”Dragon

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