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When it came to processing sugar, Renz certainly had his own insights and methods. After all, sugary dishes are a very important category, and sweets have always been top sellers in the market.
Suitable for all ages, from young to old.
People can eat sweets anytime.
Tired from work, have a piece of candy; for afternoon tea, order a dessert to boost your spirits. For Renz, making a "candy" using molecular gastronomy was not difficult.
In fact, strictly speaking, if Renz only made these few candies, his chances of winning would actually be greater. And this was not a spur-of-the-moment decision, just a few randomly concocted candies.
It secretly contained Renz's many years of experience using molecular gastronomy to make candy. During the spherification process, he added an appropriate amount of honey, adjusted with warm water, to several dishes.
The taste of this candy could ensure it was sweet enough without being cloying, and it also had certain nutritional value.
He knew how to make many types of sugary dishes.
This type of molecular gastronomy candy was relatively easy to handle, convenient for creating the flavors Renz wanted. After all, sugar most needed instruments for taste calibration, and with the help of Erina's diary, Renz also had over a decade of experience with molecular gastronomy.
Renz had developed a reflex-like ability when cooking now; with a mere lift of his hand, thousands of cooking methods would flash through his mind, and he could even respond according to the best guidelines.
And this piece of candy, in Renz's opinion, was like the feeling of living with Erina for decades. Erina was the kind of person who could bring sweetness into Renz's life at any time.
Her anger, her smile, her thoughts, her adorable awkwardness when she was flighty all could be interpreted by this piece of candy.
Even after living together for ten, twenty, thirty years.
Renz lowered his head, reminiscing about the little moments of life, and still felt not an ounce of weariness. Life was like a candy box; you never knew if the next piece would be bitter or sweet.
But Renz knew that his life, his next candy, would be as sweet as this one.
What I love to eat, she also eats.
And the flavors they all love.
"Can you explain the connection between this candy and this painting?" Senzaemon Nakiri asked, his brow slightly furrowed.
The candy was a good candy.
Senzaemon Nakiri liked it very much.
The painting was also a good painting.
Senzaemon Nakiri also appreciated it.
But placing the two together destroyed the overall coherence. The painting could only be looked at, not eaten, and while the candy was eaten, it was difficult to connect it to the painting.
Renz's problem was not that the candy was bad, nor that the portrait dish's painting was not excellent, but that when these two dishes were combined, there was a sense of overall incongruity.
On the other side, Ferran Adria's dish also performed well, but even if Renz's candy had the style of a master chef, the effects of the two dishes did not have too obvious a difference.
Ferran Adria was, after all, a former world number one chef; his experience was undeniable. Was what his dish showcased lacking?
Clearly not.
Renz's taste was slightly superior, but there were significant structural problems in his work.
In Senzaemon Nakiri's eyes, this structural problem subtly tipped the scales of victory towards Ferran Adria.
Even if Ferran Adria's performance this time was ordinary, playing it safe, compared to his past spirited creativity, his "gold hidden in an egg" dish felt somewhat outdated and old-fashioned.
But what Ferran Adria lacked was creativity.
This lack of creativity merely meant his dish wasn't as
dazzling as before, but its taste and ability to satisfy basic human desires remained at a high level for that tier.
Renz's candy might have been slightly better, but it couldn't achieve an overwhelming victory.
Given such an extremely close margin, the comparison had to shift to other aspects, such as plating, work structure, and layering.
But the problem was that Ferran Adria's experience was still there, and the structure of his work did not have the strong sense of layering that Renz's did.
And a problem with the work's structure was precisely a major taboo in Shokugeki.
Renz watched the gradual change in Senzaemon Nakiri's smile after eating the candy, from appreciation to calmness, then to a thoughtful expression, and knew his situation was not looking good.
However.
After a brief thought.
Renz was quite calm.
A loss is a loss, and a win is a win.
Renz was, after all, a culinary grandmaster.
Actually, most people would find it almost impossible to remedy such a situation, but Renz had made this work into a complete form. Why were the ingredients for this painting a candy dessert and not something else?
Renz also had a complete concept behind it.
Erina, standing by, shook her head helplessly. She understood why Renz was in this predicament; that guy was experimenting with new dishes in a Shokugeki again.
Renz would even use new dishes to experiment in competitions.
Because with his old set of dishes, Renz could absolutely achieve a taste-crushing effect. Using the old routine, he would make a dish and win every time. However, the God's Tongue tends to get tired of old dishes and crave new ones.
Renz's existing dishes might devastate the judges, but they were far from satisfying Erina's God's Tongue.
This led to situations where, once Renz had an idea, he would eagerly try out his new concept. But this time, Renz reined it in a bit.
At least during the process of trying a new concept, if an unexpected accident occurred, he would use his most skilled candy dishes to salvage the situation.
He just didn't know why Renz didn't make a cake.
Wasn't his molecular gastronomy finisher the "Flash-Frozen Blueberry Foam Fig Half-Cut Cake"?
Making candy dishes was something Erina hadn't expected, and for a moment, she didn't recognize which candy dish Renz had made.
"This painting was originally the main subject of my dish for this occasion. I made a portrait dish, attempting to innovate the category of molecular gastronomy. Later, I saw my wife, Ms. Erina, with a somewhat angry
expression on her face. I pondered for a moment and immediately realized what a dense, straight-laced idiot I was. How could the portrait of my most admired wife become a dish to be eaten?" Renz pointed and said, "So I thought about it."
"I impromptu transformed this painting into a plating decoration."
"Consider it a mistake," Renz chuckled, "But a mistake
can't just be left there, making it worse. So I started thinking of ways to remedy it."
"Ultimately, I chose to make a few candies to be the new theme dish."
"Because if the portrait became a plating decoration, there had to be a dish that could be connected to it as a supplement."
"And the candy."
"Within it, lies the feeling of my life with Erina."
"Seeing Erina in this portrait."
"My heart can blossom into a sea of flowers."
"This feeling is so peculiar, I can't describe it, so I used this candy to express that state of mind."
Gin Dojima remained silent for a few seconds, then said in an incredulous tone, "This dish, it's actually a pure Freestyle production?"
Ignoring the invisible forced feeding of "dog food" once more, Gin Dojima was more surprised by the spontaneous creation aspect.
Dishes produced by Freestyle have a certain special bonus in the molecular gastronomy world.
Because this type of dish, created freely without the aid of a recipe, heavily relies on the chef's comprehensive ability, and molecular gastronomy is one of the few fields that supports Freestyle.
At the same time, molecular gastronomy is precisely the type of cuisine that excels at Freestyle, or free creation.
So, the suspense of this culinary battle is back!
Ferran Adria brought out his previous original work.
This was not a dish he created spontaneously on the
spot.
....
....
....
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