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食戟のソーマ 26 [Shokugeki no Souma 26]

Book by Yuto Tsukuda · 2 quotes · African, Cayenne, Chicken Soup

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食戟のソーマ 26 [Shokugeki no Souma 26] Quotes

“Mr. Megishima has already begun the broth. First he minced some garlic... and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body." "What sort of stock did you choose?" "Chicken. Already got it going in a stockpot. In fact... ... it should be just about ready." "MMMMMM!" "Just the scent of that stock is enough to make you fidget in anticipation!" "Man, I'd totally be happy just pouring that over some white rice and chowing down!" "With the base stock ready, I'll add the veggies I cut up... ... along with some drumettes and other stuff. Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done." "Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it." "A special marinade?" "Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient... PEANUTS! Those, I believe, will be the key to his entire dish! "?! Holy crap! What the heck is with that overflowing giant tub of red peppers?!" "Yes... he will use peanuts... ... to bring out every last drop of deliciousness red peppers possess!”

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Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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“But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But since the brewing and aging process can take up to five or six years, it has become a luxury vinegar in the present day Isn't that right, Senpai?!" "You are correct!" Oh, I get it! Because of how it's made, red vinegar has less sugar and a mellower flavor! Plus, mixing it with rice won't make the rice as tough, leaving the finished sushi rice soft and fluffy! But that also makes balancing the flavors of the sushi rice and its toppings a much more delicate task.”

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Book:食戟のソーマ 26 [Shokugeki no Souma 26]
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