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Illuminated by the light, Alice's dishes exude an unusually beautiful glow.

The jelly-like texture of the dish seems to be shaking constantly, and the amazing elasticity is simply too attractive.

Looking at Alice's cooking, one of the judges exclaimed:

"Is this really a salmon dish? I'd even believe it if someone told me it was a jelly with amazing shine...."

"How is this made, how does it work, and is molecular gastronomy really that powerful?"

Hearing the exclamation of the judges, Alice's corner was filled with a lovely arc,

She said playfully:

"That's the magic of molecular gastronomy. "

"Ignoring the essence of ingredients and refining the deepest delicious molecules of ingredients, even the most incredible dishes can be realized through molecular gastronomy. "

"Hurry up and try it, eat it now, it has just the right texture and taste..."

Hearing Alice's words, the five judges did not hesitate any longer,

They picked up their knives and forks and divided the dishes on their plates.

When the knife slipped, the fish jelly on the plate shook again, and the elasticity and touch of this touch attracted everyone's amazement...

The large rectangular jelly was divided into several smaller pieces, and the five judges picked up a spoon and scooped it up into their mouths.

When I felt the temperature in my mouth, the fish jelly melted instantly, and at this time, the rich and mellow meat juice instantly captured the tongues of the five judges.

A cold touch kept eating away at the judges' tongues, and this feeling was like a slight electric shock.

Soon, an astonishing and intense flavor instantly spread to the judges' minds along the gustatory nerves on their tongues.

It was barely three seconds before the judges' thoughts collapsed instantly.

The delicious taste almost broke their souls.

..........

"It's so delicious, I can't resist it at all. "

"The mellow taste of salmon has almost been refined to an unimaginable height, I don't know how this is made, the whole dish tastes without a trace of fish, but the deliciousness of salmon is almost vividly displayed..."

"The moment I entered it, I felt like I was in the middle of an endless wave, and the intense taste almost tore my body apart.... This level of mellowness has never been experienced in the industry for so many years.."

At this moment, the five judges praised Alice's dishes almost as best they could, because the jelly-like salmon jelly she made was synonymous with deliciousness.

At this time, one of the judges asked with some urgency:

"What is the idea of this dish, why don't I see any fish, but the smell of salmon is so strong that it is indescribable?"

"This.... Or do you want to understand what I said before, the root of all the deliciousness of my cuisine comes from the magic of molecular gastronomy....."

Alice's bright eyes shone with a strange glow, and her gaze swept slightly over the food she had made.

"Salmon is one of the top edible fish in the world, and its greatest excellence is that its meat is rich in high-quality fat and collagen that far exceeds the quality of other fish."

"If you use traditional cooking methods, no matter how the chef handles it, you can't preserve 100% of the original flavor of the ingredients, and at most, you can use other external means as much as possible to enhance the flavor variety of salmon dishes. "

"If you cook salmon in traditional ways, the freshness of salmon will be partially lost, and the proportion of this loss depends on the chef's cooking skills..."

"Molecular gastronomy, on the other hand, is a way of looking beyond the surface of ingredients to find the original taste of ingredients. "

"By scientific means, I listed the delicious roots of salmon among the first molecular elements. "

"The roots of the deliciousness of fish can be divided into glutamic acid, aspartic acid, leucine, as well as glycogen and succinic acid, among others."

"It's these most basic elements that make up the essence of salmon's deliciousness..."

"With the help of some molecular gastronomy equipment, I stripped these delicious elements from the salmon meat, continued to refine and concentrate, and accumulated the deliciousness of salmon to the point where it seemed to be turned into substance!"

"This jelly was made by blending the essence of these delicious salmon into the gelatin made from salmon!"

"Learning from traditional cuisine may be able to bring out the deliciousness of salmon to the limit..."

"But molecular gastronomy allows me to elevate the taste of salmon to the point of breaking the bottleneck. "

"It is precisely because of this that this dish was born in front of you..."

Hearing Alice's words, the five judges fell into complete silence.

At this moment, they really realized how terrifying the magic of branch gastronomy was.

A salmon has a weight, and no matter how heavy the flavor it can be in the pot, this delicacy is bottlenecked.

Molecular gastronomy, on the other hand, directly decomposes the umami of salmon into elements through scientific means, and the umami of this element can be accumulated indefinitely.

In other words, two different salmon dishes, one may only have the umami of one salmon, while the other may have dozens of salmon elements concentrated.

Molecular gastronomy is simply ...... It's just a bug-level approach!

Alice directly superimposed the most essential deliciousness of the ingredients repeatedly... How can this make others compare.....

At this moment, almost everyone's eyes shifted to Erina.

They were curious, in the face of Alice, who seemed to have opened a plug-in, what kind of food would Erina come up with to deal with it?_

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