The next day, Dojima Yasushi and Nakiri Erina went to the "Nakiri International Research Group" in Denmark. Both of them were very curious about molecular cuisine. Using high technology to cook and using instruments to extract flavors, it was fun to think about it.

As soon as they entered the door, a secretary who had been waiting here for a long time came to greet them. "Welcome to the Nakiri International Research Group. Miss. Dojima Yasushi."

"Miss Alice Nakiri asked me to help you understand what molecular cuisine is. Please follow me."

The secretary walked and said, "Molecular cuisine, also known as molecular gastronomy, is a culinary art that uses scientific methods to explain all cooking techniques and results and uses digital precision control."

There are many pioneers of molecular cuisine hanging on both sides of the bright corridor. For example, the French chemist Louis Camilla Maillard, the discoverer of the Maillard reaction.

"Molecular cuisine breaks and rebuilds the repetitive work of cooking for thousands of years with modern scientific theories such as physics, chemistry, and biology. The theory of molecular cuisine studies the relationship between the temperature rise and fall and the cooking time of food during the cooking process, and then adds different substances to make the food undergo various physical and chemical changes. After fully mastering them, they are deconstructed, reorganized, and applied to create a cooking method that subverts traditional cooking skills and food appearance."

Dojima An is very interested in molecular cuisine. He found that he seemed to be able to use molecular cuisine to explain the origins of some ingredients. Now he can use some ingredients he draws. Others cook with drugs, so it is reasonable for me to use some ingredients that are not available here.

With this idea in mind, Dojima An listened more seriously to the explanation of the commentator.

"Molecular cuisine has created a series of revolutionary innovative technologies such as foaming, reverse spherification, hot and cold gel, liquid nitrogen technology, and low-temperature slow cooking."

"Many novel dishes have been created. Using this method, the final presentation and actual taste of the dishes will give diners a strong impact and surprise. For example, salmon with lychee flavor. Beef balls with an orange appearance, dense foamy tomatoes. Apples with the taste of caviar, onions with the taste of foie gras."

"In recent years, many molecular cuisines have been promoted on the market. For example, there is a restaurant in Chicago that uses laser guns to grill salmon. There is a restaurant in Paris that uses nuclear magnetic resonance to check the maturity of beef balls."

Erina Nakiri couldn't understand it. In her opinion, how could you make good food with instruments?

Dojima An wanted to learn it even more. It sounds very interesting. It seems to have returned to the days of doing experiments in the laboratory.

The two continued to walk forward and found that this place was really like a laboratory. The chef didn't even wear a chef's uniform, but was doing research in a white coat.

After walking a little further, the secretary took them to a small restaurant. He asked them to sit down and then left.

After a while, a lunch box was pushed up, which contained more than a dozen caviars of different colors. Dojima An tasted one, which was apple flavored, tasted another, which was tomato flavored, and ate another, which was chili flavored. He thought about what to call it, and then he thought of it, Bibi Multi-Flavored Beans!

At this time, Alice Nakiri came in wearing a chef's uniform. He showed off to Erina Nakiri, "How about this, this is my cooking. You can decide the taste and texture yourself. You can't do this with your traditional cooking methods."

Dojima Yasu sighed, "Indeed, you can't imagine it would taste and feel this way just by looking at the appearance."

Erina Nakiri rarely spoiled the show, "It's really a very strange feeling. But I still think it lacks the flavor and feeling of traditional cooking."

Alice Nakiri smiled, "Then let's wait and see."

Then Alice Nakiri took Dojima Yasu and Erina Nakiri around the base. Dojima Yasu found that the employees here respected Alice Nakiri very much, not the kind of respect that came from the difference in status. Yes, it was indeed respect for Alice Nakiri's skills.

Dojima Yasu found an opportunity to ask Erina Nakiri why.

Erina Nakiri motioned him to look at the wall.

Dojima Yasu took a closer look. I found that Alice Nakiri actually has a profile here.

Alice Nakiri, at the tender age of nine, won the most authoritative international competition in the field of molecular gastronomy held in Northern Europe. At the age of ten, she had obtained 45 patents and signed contracts with as many as 20 restaurants and recipe research associations.

Noticing his gaze. Alice Nakiri happily boasted: "How about it, amazing! Don't look at me like this, I am also a genius."

"At least, I am no worse than Erina." Alice Nakiri said: "They called me the [Son of the God of Molecular Gastronomy]."

Dojima An sighed a little. Molecular cuisine can also be attributed to scientific research. AndIn scientific research, the difference between geniuses is greater than that between humans and dogs. There is no doubt that scientific research is an industry that requires both experience and talent. Alice Nakiri has an absolutely advanced talent, and when she accumulates enough experience. I am afraid that she alone can push molecular cuisine forward a step further.

This is when Alice Nakiri asked again, "How is it, I see you seem to be quite interested in molecular cuisine. Why don't you join me in the future?"

Erina Nakiri shouted: "Hey! Don't go too far!"

Alice Nakiri then restrained her smile: "I was just kidding. Don't be so nervous."

"Whether you are joking or not, I won't go with you, Miss Alice." Dojima Yasu said, "We are on different paths. I want to learn molecular cuisine to improve my level, not to doubt the future of traditional cuisine."

Alice Nakiri didn't care too much: "No problem, no problem, you are a guest, how can I not teach you if you want to learn? I will pass all the information to you when you leave. Totsuki has all the equipment, which is enough for making basic molecular cuisine."

Dojima Yasu said, "In that case, thank you very much."

Soon, it was evening. What he saw and heard today was a novel experience for Dojima Yasu. Although I have heard of the name of molecular cuisine, it is absolutely rare to be able to systematically contact the cutting-edge technology and advanced molecular cuisine concepts of today.

This time, the favor is a bit big. These materials can be said to be the results of the Nakiri family's research here for many years. Dojima An did not expect that he, an outsider, would not leak the information.

But since it has been taken, think about how to repay them in the future. Reciprocity is the way to maintain a relationship. This time I took advantage, and I will give three points of courtesy next time.

That night, Dojima An and Nakiri Erina received a message. W.G.O issued a new announcement. This year's third-level chef examination was advanced. In other words, their travel plans will come to an end for the time being.