Food Wars! has seen its characters get up to some strange antics while cooking at Tōtsuki Academy. Dishes upon dishes have been created by students in food battles and school projects alike. However, there have been a few that have been outlandish to say the least. The anime's protagonist, Soma Yukihira, honed his skills working alongside his father at their family diner coming up with some unique recipes along the way.
Soma eventually enrolls at the Tōtsuki Culinary Academy, an ultra-elite school that trains the next generation of professional chefs. Armed with his style of simple home cooking combined with his practical out-of-the-box thinking, audiences get to witness Soma's journey through this posh new school with fellow students who are just as talented at cooking as he is, as he cooks against other high-class students in cooking battles known as "food wars". Here is a roundup of some of the oddest dishes that were cooked throughout the series.
Transforming Furikake Rice
Soma prepares this dish as part of his entrance exam for Tōtsuki Academy. To create this, he sautés chicken wings until they are golden brown, which he then uses to make aspic, a jelly-like substance. Soma simmers the chicken wings in Bonito stock, sake, and light soy sauce, which he then cools, refrigerates, and cuts into little blocks. Soma then whisked eggs and scrambled them. The end result is a bowl full of hot white rice, topped with the egg and broth cubes.
The fun of this dish is when the heat steaming off the rice melts the broth cubes. The transformative aspect is that as the cubes melt, the broth spreads over the rice and egg. This dish is performative, creative, and definitely not traditional furikake rice. It also looks comforting and satisfying.
Three Forms of Egg
In a breakfast-serving test at the school's training camp, Alice Nakiri serves up three different kinds of eggs. One is a caramel milkshake that is contained in what looks like an egg; the second is diluted ocean water Gelee, salmon roe and gelatin assembled to look like a raw egg; and the third is an asparagus mousse and hollandaise sauce made to look like a hard-boiled egg. All three of these elements incorporate elements of eggs.
An expert in molecular gastronomy, Alice's dishes tend to taste much different from how they initially look. After eating this dish, diners are dazzled by the unusual elements Alice incorporated into her cooking. There is a playful whimsy to the dish, which makes this seem like a kind of family entertainment.
Jet-Black Curry Laksa
Nao Sadatska prepared this dish at the 43rd Tōtsuki Autumn Selection preliminary round. Laksa is known for its exceptionally slippery noodles. The titular jet-black color of the curry comes from squid ink. The dish also had an incredibly unpleasant aroma that stems from kusaya, a dried fish that has been marinated in saltwater for years that are then sun-dried.
This curry looks more like a potion than an edible dish, which is not off-brand for Nao's food, generally. The curry's odor was described as "concentrated sewage" amongst other insults. However, the dish was an unexpected delicious concoction that won the judges over, even to their own surprise.
SoftShell Tortoise Hamburger
Another dish made during the 43rd Autumn Selection, Hisako Arato prepares a burger with an unusual star ingredient. She prepares the tortoise by beheading it, draining the blood, and pouring sake into the body so that the blood doesn't congeal. Next, she simmers the tortoise in a pot of daylilies, wu wei zi, ginger, and Shaoxing wine to make a broth. Hisako makes her patty from pork mince, diced tortoise flesh and innards, salt, pepper, tortoise blood, and ground shell. She fries it with a pork caul membrane to prevent it from breaking up.
Despite the unconventional ingredient and gruesome preparation, Hisako's dish is a major hit with the judging panel. Hisako's specialty is medicinal cooking, which she definitely uses to her advantage. Dried tortoise shell, daylilies, wu wei zi are used in Chinese herbal medicine. Her knowledge of human anatomy also serves her well, as the gelatinous texture of the patty plays on the most sensitive part of the body, the soft palate, which enhances the eating experience.
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