食戟のソーマ 10 [Shokugeki no Souma 10] Quotes

“A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans.
He did the same thing that Secretary Girl did with her turtle burger bun...
... picking something that would keep the meat juices from dripping out the bottom!
Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out.
And the burger patty...
... is kofta!
A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard!
Its scent and umami flavor are powerful enough to bring tears to the eyes!"
W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?!
"Here. Let me give you a lesson.
Four things are required for a good burger. A bun, a patty, some kind of sauce and...
...pickles.
The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty.
Pickles are a hidden but key component of the best burgers!
From what I could tell, you used ginger sticks as your pickle analogue...
... but that was a weak choice."
"What?! Then what did you choose that's so much better?!"
"The pickle type that I picked for my burger...
...is achaar."
"Achaar?"
"What kind of pickle is that?"
ACHAAR
South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices.
Sometimes called Indian pickles, achaar is strongly tart and spicy.
This is achaar I made with onions.
The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base.
I added lemon juice to bolster the citrusy flavor of the amchoor...
... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose.
Cloves. Cumin seeds. Black pepper.
Paprika. I even added a dab of honey to give it a hint of sweetness.”
― Yuto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“The lemons I used were pickled in salt for over two weeks!"
"I knew it! You used preserved lemons!"
A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor...
... be it tartness, saltiness, bitterness, freshness or mellowness!
"I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“ The citrusy tang of lemon floods the mouth!
At the same time, the rich aroma of almond tickles the nose!
Both flavors are seamlessly brought together with no bitterness or clashing at all!
It's sweet and mild and fragrant! I can feel it awakening the heart of a maiden within me!
"I chose a Biscuit Joconde for the sponge cake because it matched so well with the almond pralines. It gives even the cake layer the aroma of almonds, without disturbing the flavor balance in the least.”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“The praline layer smells richly of almonds.
The ice cream layer, made of cream flash frozen and then allowed to partially melt, looks rich and luxuriant. All of it speaks to the delicacy and deftness of the hand that made it!”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“Okay, next step is making the syrup...
...with this!"
He even has the limoncello!
Limoncello!
That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum!
That he happened to pick limoncello too!
"Trattoria Aldini has a specialty that uses this, doesn't it?
Your Limoncello Panna Cotta.
I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“ If Takumi is beating the eggs whole, that means he's making a Genoise sponge cake for the cake layer, which has a soft and smooth texture but tends to be flat.
But by beating the eggs separated, Mimasaka is probably making a biscuit sponge cake for the cake layer, which is fluffier and will soak up more of the syrup!
"In other words, my cake layer will take better advantage of the sweet syrup than yours. I bet you picked Genoise sponge cake for its tender, smooth texture.
That's fine on its own, but if you try them side by side...
... mine will taste better.”
― Yūto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

“So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees.
I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello.
Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!"
"That layer...
... is lemon curd."
"Lemon curd?"
"Lemon card?"
"It isn't curd like curds of milk. It's a dessert spread made with citrus fruits."
LEMON CURD
A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd.
"That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!"
"He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!"
"A British fruit spread, eh? And he put that together right on the spot?"
"I'm shocked he had the ingredients."
"Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter."
"Butter? I thought you barely had a scrap of butter left."
"I substituted the butter with this."
"Olive oil?!"
"Oho! Is that even possible?"
"He must certainly know all about it, having grown up in Italy!"
"I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.”
― Yuto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]