novelraw Chapter 172: The Magical Maillard Reaction
Chapter 172: The Magical Maillard Reaction
But in the eyes of the spectating water army: ???
What is this pile of yellowish stuff? You call this food?
—Brothers and sisters, it’s time to let loose! What the f—, what is this stuff? It looks disgusting! Flame her!
—Clip the video. We’ll spread it around our circles later. We have to make her famous in the Federation’s food community!
—It just looks so disgusting.
Those who had eaten Jiang Qiuqiu’s food before were filled with anticipation. To them, watching Jiang Jiujiu mix the batter was a beautiful sight, as if viewed through a hundred and eighty layers of filters.
The passersby who had been randomly drawn in simply watched quietly. After all, what Qiuqiu had just said was quite moving. Although so far she had only shown off some knife skills and nothing else seemed remarkable, there was still reason for anticipation.
As for the water army agencies, they were going into a frenzy.
They immediately launched a continuous barrage of hate.
[A batter coating? What kind of batter is this...]
[So this bowl of slop is what gives the host so much confidence? This? This is it? A dish worth millions?]
[Any normal person would lose their appetite just looking at this batter.]
[Have all the fans here been brainwashed? With this level of skill, you could pick any major host from the Federation’s food category, and they’d make something that looks, smells, and tastes better than this, right?]
[So ugly. Lost my appetite.]
Because of the yellow-colored oil and eggs, the fully mixed batter had taken on a pale yellow hue. While it was unremarkable, it certainly couldn’t be described as disgusting or ugly.
These people were definitely here to cause trouble.
The hostile comments instantly soured the mood of the viewers. Needless to say, Jiang Qiuqiu’s fans immediately jumped in to argue with the water army.
[What do you know? Have you even tried it? This is the taste of a true master!]
[You’ll see in a minute, you country bumpkin.]
[Go ahead and hate. If you’ve got the guts, don’t try to get a piece to eat later. Then I’ll respect you as a man!]
[Heh, who would eat that?]
[Heh, whoever says they won’t eat it and then does has to cut off their d*ck while doing a handstand.]
The two groups went back and forth, their comments growing more and more heated, to the point where even the middle-aged viewers who had just been watching the fight began to join in.
Three groups of people.
Group one: You idiots have never seen the world, you don’t know how good Juju is, how amazing Juju is, anyone who’s eaten her food knows! If you have the guts, don’t eat it later!
Group two: You hype her up like she’s one of a kind, but this is the best she can do? You call us the water army? I think you mindless stans are the real water army hired by the host, aren’t you?
Group three, not knowing anything about water armies, just tried to mediate: Don’t be so aggressive, or you’ll attract haters for the host. Don’t jump to conclusions, she hasn’t even started cooking yet. Maybe it’ll be fine once the heat is on.
Group one: There’s no maybe about it! It’s seriously delicious!
Group two: There’s no maybe about it, how could this possibly be delicious!
Seeing this, the mediators fell silent.
That’s how arguments go. The more you argue, the more worked up you get. Young people are just that impulsive; if you give them a little trouble, they’ll give it back to you tenfold.
Just as the comment section was descending into chaos and tempers were flaring, a captivating aroma suddenly wafted from the sensors connected to everyone’s terminals.
Jiang Jiujiu’s fans instantly ceased fire, immediately focusing all their attention on the livestream!
’She’s heating the oil in the wok! Who has time to bicker with the water army? Isn’t it better to just enjoy this amazing smell?’
As the oil temperature rose, more and more of the crispy pork pieces were dropped into the wok. At first, the batter made no sound as it entered the oil, sinking quietly to the bottom. But as the temperature continued to climb, the coating on the pork belly began to gently pop and expand.
Tiny, dense air pockets caused the pork to float to the surface. This coating, composed of countless fine pores, was the key to the crispy fried pork’s crunchy texture.
The high heat and starch combined, triggering a rapid Maillard reaction. This was what produced the tempting, golden-brown exterior and the soul-stirring aroma.