I became stronger in the halberd world

No matter what kind of cuisine, improving the deliciousness is a problem that should not be underestimated.

And the limonene contained in peppercorns is so important to the taste improvement of the whole dish that it cannot be described in words.

Only those who have really studied spices can understand that sometimes the paltry 1 percent of limonene content can make a dish end up with two flavors.

At this time, Kohei continued:

“Under normal circumstances, the extreme development of peppercorns is to retain as much as possible, or extract the limonene component it contains!”

“So, what do we do?”

“Professor Shiomi Jun, please come to the lab with me!”

After walking into the research room with Shiomi Jun, Kohei took out a few green peppercorns, and then said:

“Some of the elemental characteristics of green peppercorns are more obvious than red peppercorns, so the report obtained by using green peppercorns to do experiments is obviously more convincing!”

“This is a bowl of diluted white vinegar, now I put half of the green peppercorns in this bowl, and then wait five minutes, Professor Shiomi Jun can use the laboratory machine to see how the elemental content data of the two peppercorns are different.”

“By: Blended white vinegar soaked peppercorns? ”

Shiomi Jun revealed a thoughtful expression,

After 10 minutes, Shiomi got two test reports as he wished.

I saw that the test sheets of some fresh peppercorns said that their limonene content was about 24.7 to 25.3 percent.

And those peppercorns soaked in diluted white vinegar have a limonene content of as high as 95%!

Seeing the difference in numbers on the two reports, Shiomi Jun couldn’t help but exclaim.

“How is this possible!”

“It’s just five minutes, why can the limonene content of this green peppercorn actually rise to such a point, which is enough to increase the limonene content of the umami of the three dishes!”

“In other words, if you use these peppercorns to make dishes, then at least the umami taste is at least twice as high as that of dishes made with ordinary peppercorns…”

“What the hell is going on all this!”

“Why would it be…”

Seeing Shiomi Jun’s stunned and incisionable look, Kohei smiled and said the mystery of this.

“White vinegar contains many trace elements, two of which have a great effect on improving the quality and content of limonene!”

“One is niacin, which is a very special kind of niacin that, combined with limonene, deepens the activity of limonene…. At the same time, another substance in white vinegar, carbonic acid, after combining with limonene, will accelerate the expansion of limonene…. That is to say, in white vinegar, the limonene contained in peppercorns will be swelled and the quality will become high… This is why, obviously two peppercorns of the same quality, but there is such a huge difference in limonene content! ”

“As for why it is white, it is also because it is to prevent other substances contained in white vinegar from affecting or changing some other trace elements of peppercorns… Of course, this diluted white vinegar ratio should be absolutely harsh, a little more or less, the taste of peppercorns will deteriorate…..”

Hearing Kohei’s explanation, Shiomi Jun couldn’t wait to start doing research experiments.

After experimenting more than a dozen times in a row, Shiomi Jun was surprised to find that Kohei was right.

Even the changes in the molecular structure of peppercorns are not bad at all by Kohei.

All of this is really amazing.

Kohei, this kid, is really amazing.

How nice it would be if he were my assistant….

No, no, Kohei’s strength and talent are so good, how can I have such thoughts, obviously it should be said that if he can become my teacher, then I will definitely take a lot less detours…

At this time, Shiomi Run, his favorability for Kohei was rising at a straight speed.

After a while, it has reached 80 points.

However, Kohei’s lecture is not over.

“Now that the limonene in Zanthoxylum has been developed, let’s feel its effect!”

Kohei walked over to the counter, used these two peppercorns, quickly made two identical dishes, and then served them to Shiomi Jun.

After tasting, Shiomi said:

“The preparation method is exactly the same, the ingredients are exactly the same, but the taste of these two dishes that look exactly the same does have a lot of differences, and it is obvious that with peppercorns soaked in diluted white vinegar, the umami of this dish is significantly improved!” However, compared to the aroma of the dish you made at the autumn tryouts that day, this dish is a lot inferior! ”

Hearing Shiomi Jun’s words, Kohei said with a smile:

“That’s of course, the taste contained in a dish, but how much can be changed without a single spices, the most amazing thing about curry is the reasonable combination of various spices, so that they collide in a continuous collision, blending incredible deliciousness!”

“Extreme has developed a spice that has limited effect on a whole dish!”

“Now, let’s learn how to develop spices to the limit for a whole dish!”

“This time, let’s take the dish Mapo tofu as an example!”

“Mapo tofu? Is that a traditional dish that passed down in the Celestial Empire? ”

“Hmm! That’s right, the spices used in Mapo tofu mainly include five things: green onions, ginger, garlic, peppercorns, and chili peppers, and these five spices almost lay the foundation for the four delicious elements of fragrant, spicy, hemp and freshness in this whole dish…”

“So if we want to enhance the aroma, spicy, hemp and umami flavor of mapo tofu, we have to develop these five spices to the limit and make them blend together perfectly…”

“The three spices of green onion, ginger, garlic can also be developed to the limit?”

“Of course you can!”

Kohei replied as he took out the green onion, ginger, garlic, and chili that he had prepared in advance.

“Compared with other spices, the three spices of green onion, ginger and garlic are very fresh, so we must choose the freshest green onion, ginger and garlic so that we can develop their extreme taste!”

“The main source of elements that enhance the aroma of green onions is called allicin, that is, if we want to develop its taste to the limit, we must increase or retain the allicin content it contains to the maximum, and the method I chose is……..”

(The back is to push down Sister Run, because she is soaking her, you must describe some details, you can’t talk nonsense, just push people down….. This is the process of brushing favorability…. ）_

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