I Became Stronger With Krypton Gold In The World Of Shoji

Although a lot of negative news about Yukihira is just rumors, Hayama doesn't know why, but he just can't feel good about Yukihira...

So when he heard that Shiomi Jun wanted to learn something from him, Hayama instinctively felt uncomfortable...

Shiomi Jun didn't expect that Hayama would stop him.

She was very nervous and didn't think too much, so she asked doubtfully:

"Why? Although Yukihira is just a child, some of his insights into spices are indeed unique. For those of us who do research, age and identity are not a problem at all. I should tell you, Hayama, that a master is a teacher. Let’s get through it!!”

"Okay, Hayama, don't think too much. I will ask you to take care of the institute in the next few days!! I will make delicious food for you when you come back!!"

After Shiomi Jun finished speaking, he happily began to collect his previous notes...

But Ye Shan didn't know what to do.

Although Xi Jian Run is short in stature, she is also cute and silly, but deep down, she is a very stubborn person. Once Run decides to continue something, others will use eight horses to pull her away. ,~She will never look back.

Seeing how determined she is to learn from Yukihira,

Ye Shan knew that this study trip would definitely continue.

Ryo Hayama, who felt very blocked in his heart, silently walked back to his room.

At this time, he only hated himself for being too weak. If she could master more spice knowledge, how could she ask others for advice?

I must work harder!

Run can only belong to me, Yeshan!

Just when Ye Shan was about to work hard and work harder on cooking,

A green leaf floating from the window slowly fell on his head.

Under the sunlight, the green leaves were faintly emitting a green light... Of course, all this was not noticed by Ye Shan, who was studying seriously.

It’s a pity that there is no regret medicine sold in the world,

If Hayama is given another chance to choose a week later, he will definitely use any means to defeat Shiomi Jun, who is preparing to learn from Yuki Lai.

Because he doesn’t want to suddenly have a father!!!

The research institute prepared by Shiomi Jun is located in the northwest corner of Tōtsuki Academy,

This place was abandoned for some reason a few years ago, but there are always cleaning staff cleaning it.

Moreover, some of the equipment and materials here are relatively complete, so Yukihira and Jun Shiomi just brought many common spices on the market and they were able to open it.

Sitting face to face at the table, Yukihira began to tell Jun Shiomi seriously about some of his opinions on spices.

"Professor Shiomi Jun has been researching spices for so many years, so I won't go into more basic knowledge. Let's go directly to the topic and discuss how to achieve the ultimate development of spices!"

"What kind of spice does Professor Shiomi Jun want to know about first?"

After hearing Yukihira's words, Shiomi Jun thought for a while and said:

"Yukihira-kun, let's talk about Sichuan peppercorns first. Sichuan peppercorns are commonly used by everyone, and they are also one of the most commonly used spices in the kitchen!"

"Okay, let's start with the example of Sichuan peppercorns!"

"Zanthoxylum bungeanum pepper has two main functions in cooking. One is to add a numbing taste, which is well known, and the second is to enhance the umami flavor of dishes.... Most cooks will use it when using Sichuan peppercorns. Choose to stir-fry Sichuan peppercorns in hot oil to extract the Zanthoxylin in Zanthoxylum bungeanum that can produce a numbing flavor, which is a compound called hydroxymethyl sanshool. The main element that enhances the umami flavor of Zanthoxylum bungeanum is limonene. At this time, it will slowly penetrate into the food as the oil warms.

"The zanthoxylin content in one Chinese prickly ash is about 31%, and the limonene content is about 25.1%. Of course, what I'm talking about here is the prickly ash peel. We'll talk about the prickly ash fruit later...!"

"For a dish, as long as the appropriate proportion of Sichuan peppercorns is added, it will be enough to extract a sufficient amount of Sichuan peppercorns to meet the needs of the entire dish... However, we want to develop the spice of Sichuan peppercorns to the extreme , then we have to focus on its second delicious element, which is the extraction of limonene!”

0Request flowers…

"Any kind of spice will lose its fragrance and umami during the cooking process, and Sichuan peppercorns are no exception...Normally speaking, when cooking, the most suitable oil for Sichuan peppercorns is vegetable oil. Because the density of vegetable oil is lower than that of animal oil, this situation will cause the oil temperature to rise faster, making it easier to lock in the aroma and flavor of Sichuan peppercorns."

"The oil temperature is about 60-70 degrees, which is the most suitable temperature for frying Sichuan peppercorns. Within this temperature range, the Sichuan peppercorns lose the least aroma and umami flavor. I believe Professor Shiomi Jun has done research on this!

Hearing Yukihira's words, Shiomi Jun nodded.

She flipped through some of the information she brought, then took out a notebook and started reading from it.

"These are some notes I made on my research on Zanthoxylum bungeanum!"

"Indeed, as Yukihira-kun said, the oil temperature is around 70, which is the temperature that can best preserve the flavor of peppercorns, and vegetable oil is indeed more suitable for storing the flavor of peppercorns than animal oil... If it were changed to Animal oil, then about 25% of the limonene contained in Sichuan peppercorns will evaporate 15% with the oil smoke, while vegetable oil will only cause 11% to evaporate. Of course, this is stir-frying with oil It is best to control the time within 5-10 seconds. Once it is less or more, it will lead to excessive loss of the aroma of the pepper, or incomplete extraction."

"Professor Jun Shiomi is right! This time is indeed the most suitable time for cooking Sichuan peppercorns!"

"So the significance of extreme development lies in how to increase the limonene content as much as possible while retaining just the right amount of zanthoxylin."

After all, Sichuan peppercorns have a strong flavor, and just a few of them are enough to meet the cook's requirements for the dish. If you add more, it will indeed enhance the umami flavor of the dish, but in fact, the numbing taste of the dish will also exceed the standard. Not to mention some of the other flavor elements contained in Sichuan peppercorns.

For some gourmets, this kind of cuisine with a lot of pepper is still a huge flaw.

The significance of extreme development is to extract as many delicious elements as possible that cooks need by using the same amount of pepper. .