When all the judges were surprised by the appetizers that looked like the three-star Michelin restaurant, Winston was the first to destroy this beauty and cut the first shrimp jelly.
"Judging from the feeling of cutting the shrimp jelly with a knife, the elasticity is good. I didn't smell any gelatinous smell, so this texture should come from the collagen boiled from the pig's skin."
Winston is like a very careful decomposer, and no clue can escape his discernment.
When he put the first piece of shrimp jelly between his lips, Lin Kesong stared at his eyes on the screen without showing any nervous expression, as if she knew the result long ago.
Winston swallowed the first jelly slowly, but was silent and said nothing. He silently ate all the shrimp jelly on the plate, then stared at the sauce on the bottom of the plate with his fork in hand. Then, in an unexpected move, he picked up the spoon, scooped up the sauce at the bottom of the plate, and put it in his mouth.
All the audience, including Annalise, were wondering why Winston did this
"I've been trying for a long time trying to find the flaws in this dish. Even the slightest taste imbalance or mistakes in the process. Like the consistency of the shrimp jelly, like the springiness of the shrimp, the fineness of the peas, or other ingredients. Mistakes... even a tiny bit! Because I knew it couldn't be Jiang Qianfan's work, it came from amateurs who cooked so badly that I felt like hell a few months ago! But I found that I couldn't find it... Totally No... The shrimp jelly is not sticky, but very smooth. The shrimp is not overcooked, and the unique taste of seafood is perfectly combined with the aspic cooked from the pork skin. The delicate feeling of peas and the idyllic nature The aroma of the prawn is combined with the sea flavor of the prawns. The various spices and the mastery of saltiness are all in one... It pleases my palate and makes me feel like I can eat a lot more!”
Winston exhaled, looking hesitant, but his expression let people know he had made up his mind.
"This appetizer, I'll give it a 10. Because I can't find its faults."
The place was boiling. Annalise looked surprised and even suspected that she had heard it wrong.
"Judge Winston, what did you just say?"
"I said, this appetizer, I'll give it 10 points. But it's just the appetizer. This contestant, if his main course and dessert are not perfect, he can't conquer everyone with one appetizer."
The audience talked a lot, and Victor looked in Lin Kesong's direction with great surprise.
There was no joy like the stars in her eyes, like a quiet river.
"My God, Winston is the most demanding of the twelve judges. If he gives Croissant 10 points, it means that this appetizer is really perfect!" Uncle Lin excitedly held back Song Yiran and Lin Xiaoxue's hand, "The opportunity is here! It's here! Maybe Xu Song can really overtake Victor!"
Lin Xiaoxue exhaled: "It's just the appetizer! There's the main course and dessert in the back! Don't you think it's impossible to ask my cousin to get full marks even for the main course and dessert?"
“…Yeah… Anyway, it’s a good start! As long as the main course and dessert don’t make major mistakes, at least the top 3 is no problem!”
Just like Winston's evaluation, David, Luke and other judges were "scared" by this appetizer.
"My God... Are you sure this is not an appetizer made by Jiang Qianfan himself? This texture and this taste... It's like turning back time, back to the first time I tasted this appetizer at polarlight for the first time. It seems that my taste buds have been gently stroked, Open slowly, waiting to receive the surprise that comes with it…”
The master baker from Australia exhaled a long breath.
"This is Jiang Qianfan... This is definitely Jiang Qianfan's handwriting... Accurate and coordinated, it seems that he naturally knows how to make people's appetites!"
Lin Kesong's appetizer scored 9.9 points, which was a sensational score.
Everyone waited with bated breath, wondering if her main course and dessert could repeat Jiang Qianfan's myth.
The staff of the competition committee removed the plate of the appetizer, and the plate of each judge was empty.
When they saw the quail and foie gras being brought up, they all showed surprise.
And the audience froze.
Because when the camera showed the dish on the screen, it was like entering a food documentary.
Annalise had to clarify: "I assure you, our competition photography did not do any photographic effects. What you see on the screen at the moment is the original appearance of this dish!"
At this time, Winston's knife slid across the surface of the quail, and he said, "Such a gloss is because the baking temperature is just right. Many contestants think that when the food is in the oven, what color and cooked degrees, it's still the same when you take it out of the oven. But the truth is, the inside of the food continues to heat up. This contestant is wise to notice this, or rather, his mentor taught him this important knowledge early on. So when the quail was taken out of the oven, the layer of sauce on the surface was condensed by condensation, and the inside continued to dissipate heat, so this kind of traces like the melting of lava were produced. It is really beautiful.”
All the audience showed a "So it is" expression.
"But the point is still the quail and the texture of the foie gras wrapped in it. The foie gras, because in the belly of the quail, there is not enough time to be raw. No one wants to eat raw foie gras... And once the time is too long, the meat of the quail will be raw. It will be very old and the taste will be completely lost. Therefore, the most important thing for quail and foie gras is the stewing of the quail and the processing of the foie gras in the early stage. As long as these two processes are handled properly, these two kinds of meat can be made Synchronized in the oven at the end."
Food critic Luke commented on the difficulty of cooking this dish, which also made more people worry about the taste of this dish.
"It is precisely because the level of mastery is so demanding that this dish has become Jiang Qianfan's most famous dish, and no one has ever surpassed it." David raised his glasses, shook his head and said, "I'm sure this It's a player's heart, but why choose this dish? It's so difficult that even an experienced Michelin chef can't guarantee that he can do it well every time. But anyway, I I will still taste it carefully.”
Uncle Lin in the audience's heart was about to jump out: "Why did Ke Song choose such a difficult dish? Even if she chooses a very simple dish, as long as there are no mistakes, the judges will still give her high marks, right?"
Song Yiran just looked at Lin Kesong's firm profile, and said meaningfully: "Because Jiang Qianfan is too important to her. What she wants to embody is his essence - the degree of control. Whether it is seasoning or heating, it is all degree."
Lin Xiaoxue heard Song Yiran's words, she shook her head helplessly: "This is a competition! The point is to win! It's really unwise to choose such a difficult dish..."
"Although it's not wise, you've started to admire your cousin, right?" Song Yiran asked with a smile.
Lin Xiaoxue pursed her lips and said in a cold voice, "Let's see what kind of evaluation she can get for this dish!"
Winston on the screen, slowly cut the quail, he frowned, then shook his head.
The audience groaned.
Did Lin Kesong make a mistake in this dish
"I really can't believe my eyes... Is this just a coincidence? Or strength?"
Winston carefully moved the cut quail to the outside for everyone to see.
The tender quail meat is wrapped in buttery foie gras.
Even without the teeth and tip of the tongue touching, one can feel how intoxicating the texture of the dish is.
"I can't help but taste this flavor!" David swallowed and cut a large piece into his mouth.
The other judges also tasted it with a very cautious and cherished attitude.
"Um... um..." Winston raised his head, as if he wanted to keep all the delicious food in his body. He didn't say a word, but ate happily as if he was sitting in a high-end restaurant.
So did the other judges, who didn't make any comments other than pointless exclamations.
The audience craned their necks, waiting for them to say something.
Annalise had to say, "Gentlemen! Ladies! I can see that this dish is really delicious! But... at least say something! Where is it delicious?"
"Oh... Annalise, do you have to be so unpleasant... It really looks like Jiang Qianfan made it! Are you sure the contestant of this dish didn't cheat?" Luke managed to squeeze out a sentence.
"I'm pretty sure! The master you mentioned, Mr. Jiang Qianfan, sat in the auditorium from beginning to end, with no smile, no expression, and he didn't even move. Many audience members at the scene can prove it!"
When the audience heard that the master chef was there, they couldn't help but start looking for it.
Lin Kesong exhaled, and when she heard Luke's words, she smiled and looked in the direction of Jiang Qianfan.
"There is a soft aroma in the tender meat of the quail, the foie gras is wrapped in the quail and retains a light and buttery texture. The combination of the two meats, elegant...different. The aftertaste of spices is in my mouth Jumping, and the last bit of fresh sweet and sour taste, brought the taste to the extreme... I still can't find the fault... I have eaten a whole portion of quail and foie gras."
Winston still couldn't believe the taste between his tongue and teeth.
"Ah... I must be drunk... I fell into the oldest red wine..." David shook his head slightly, "I don't want to wake up again. Just how can I do this! Why is the quail and foie gras given to me so small? "
"Mr. David, I'm sure the quail and foie gras prepared by the contestants for you are all about the same size... You can go to polarlight to reserve a seat after the competition..." Annalise said comfortingly.
"Reserved a seat? Don't you know it's going to take three months?" David said almost glaring at Annalise.
"...Then you can ask this player to make it for you! I believe you don't need to wait!"
"Do you think no one will book him after this game? Maybe his relatives, friends, and the audience are already eager to try it!"
"The tender meat of quail is like silk, and the foie gras is like mousse. It seems that I have circled in the air and returned to the ground, and my heart is still in the air..."
Lin Ke Song's main course received a score of 9.9.
The place was boiling.