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Fortunately, the tools provided by the production team were comprehensive, including not only the standard kitchenware for ordinary people but also so specialized equipnt. The process of molecular gastronomy is incredibly intricate, requiring ticulous attention to heating durations, timing, temperatures, and various other factors during preparation.
Sotis, it even necessitates tools typically found only in laboratories. Many chefs today are still hesitant to embrace molecular gastronomy, viewing it as a superficial display of showmanship, impractical, and ultimately useless to learn.
However, in reality, within the next decade, molecular gastronomy would beco widely prevalent in the high-end culinary world, with most of the world's top-ranked restaurants employing molecular gastronomy techniques. Nevertheless, molecular gastronomy also has a major drawback: it lacks the potential for widespread adoption.
A single dish can require a dozen or more steps, which most restaurants cannot afford, and most chefs cannot handle effectively. Its overly high-end, artistic, and expensive nature ans that molecular gastronomy is destined to remain a niche culture. From Renz's perspective, this technique is only suitable for competitions and not for becoming a marketable dish, as it lacks both scalability and the ability to allow most people to experience its unique textures.
The intricate procedures, exorbitant prices, and specialized skills required an that most molecular gastronomy dishes are simply unaffordable for the average person to eat daily. This is a top-tier delicacy reserved for the wealthy. That's why Renz doesn't particularly care for it.
"How are you so proficient in molecular gastronomy? I've never seen you use it before. I only rember you knowing a few of your famous dishes," Erina remarked, a hint of bewildernt on her face, as she watched Renz's thodical and precise operations. I've never seen this before. Many dishes, Erina had seen Renz learn step by step. But molecular gastronomy? She hadn't specifically taught him that. How did Renz know it?
"Alice taught ," Renz didn't hide it. "For a while, wasn't Alice staying at our house? I secretly learned a thing or two." Erina adopted a thoughtful expression.
"At first, I thought it was quite novel, but then it beca just another technique, good for showing off," Renz comnted. From a purely showmanship perspective, Alice's molecular gastronomy was incredibly effective, no wonder it was the preferred culinary technique of that attention-seeking girl.
"So, you're quite talented, aren't you?" Erina said, watching Renz's hand movents.
"Mhm, Alice gave her study manual," Renz recalled. "It was filled with formulas for combining various ingredients."
"Didn't you notice the atmosphere was a little off?" Erina continued, her tone still thoughtful. "Why would my sister teach you molecular gastronomy, and even give you her most important study manual? I couldn't even get those ingredient combination formulas. Don't you find that very strange?"
Renz rolled his eyes. "What's strange about it? That kind of thing isn't confidential. It's not like it's so top secret. Alice probably just didn't want to give it to you because she finds you annoying." He continued, "Who constantly bullied Alice at your age? And weren't you the first one to look down on molecular gastronomy?"
This explanation made sense. Erina's habit of bullying Alice was evident from the past few days alone. Perhaps this was just the natural advantage of an older sister over her younger sister.
"Is that so?" Erina paused, surprised.
"However, I can also understand why you don't like molecular gastronomy, because I don't particularly like it either," Renz said, simultaneously working on his intricate tasks, concentrating each sauce packet and spice using special tools. At the sa ti, he was slow-cooking a steak at a low temperature.
Sous vide cooking, also known as vacuum cooking, is a scientific thod that identifies the temperature range at which the protein cells of each ingredient rupture when heated, thereby calculating the optimal cooking ti within that rupture temperature to perfectly cook the food. This is a fundantal principle of molecular gastronomy.
For example, when you cook an egg at 62 degrees Celsius, both the yolk and the white are in their optimal state; their softness and firmness are identical, resulting in the best texture. There won't be one part soft and another hard. Moreover, protein retention is highest at this cooking temperature, truly combining both deliciousness and nutrition!
This technique beca popular internationally quite early, but with the rise of molecular cuisine, sous vide cooking experienced a resurgence in the global culinary world and is a beloved cooking technique among many Michelin chefs.
The sous vide thod for steak best exemplifies the success of molecular gastronomy. Many people have likely eaten steak and know that the most delicious part is definitely the tender pink at in the middle. The sous vide thod ensures that during prolonged cooking, the internal temperature of the at remains relatively low, allowing the at to heat without fully cooking, constantly controlling the moisture within the beef.
This prevents the at from becoming tough or overly rare. Low temperature maintains the moisture within the at, preventing it from evaporating under high heat and causing the at to toughen. Slow cooking gradually cooks the at to an edible state.
However, controlling the temperature is crucial for the operator. But with the maturity of future technology and the established system of molecular gastronomy, Renz found it quite easy to execute. In short, it involves precisely cooking a piece of at in a vacuum-sealed bag at a more accurate water temperature and for a specific ti, using scientific techniques to achieve that ideal doneness.
The goal is to ensure every part of the at has a springy, tender moisture, giving it a rosy color and a soft, yielding texture when bitten. When chewed, it remains incredibly juicy while allowing the original flavor of the ingredients to shine through. This is also a rare comndable aspect of molecular gastronomy. This is because the steaks produced using this thod have the most outstanding texture compared to those Renz made using other techniques.
Steaks cooked sous vide, first of all, do not have that awkward fibrous texture of a well-done steak. Yet, when your teeth bite into the at, you feel that tender succulence that allows you to effortlessly cut through it.
This state is also distinct from the soft, moist sensation of completely raw at. As an Asian, Renz doesn't enjoy raw at, but he truly enjoys the cooked at produced by this sous vide thod.
However, Senzaemon Nakiri watched every single one of these actions with crystal clarity. Erina was his beloved granddaughter, but wasn't Alice also his granddaughter?
It was just that Alice had a happy family, with his eldest son providing ticulous care. This ant the Old Man's attention to Alice was less than his attention to Erina.
Erina, after all, had been raised by him since childhood.
But no matter how much less attention he paid to Alice compared to Erina, Alice was still his very own granddaughter.
Could Senzaemon Nakiri possibly not recognize this molecular gastronomy technique? How does Renz know this too? This was a form of cuisine not widely favored in Asia; only European countries like Denmark and Italy focused more on this cooking thod. For soone who hadn't been to these places, learning molecular gastronomy and skillfully using these machines and tools would be quite difficult.
Could it be that Alice taught him?
But such proficiency would likely require a long period of training.
So, just how close are his two granddaughters to this rascal?
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