TWOD 07
Chapter 7: The Dish is Complete (Seeking Recommendation Votes!)
Master had always respected Su Ye’s parents, otherwise, he would never have agreed to watch a child’s performance, even with Kelton’s personal pleading.
Su Ye scanned the five servants and said, “Choose a large, dry clay bowl. Make sure there’s no water residue.”
As he spoke, Su Ye selected a bowl and carefully wiped it clean. The other five followed suit, each one more meticulous and steady than Su Ye. Even with his excellent self-control, Kelton started to doubt himself, seeing how clumsy Su Ye was.
Su Ye felt helpless. He had taken a baking class to impress a girl back on Earth, but so many years had passed, and now he was a child again, making it difficult to do a good job. Chef Master remained expressionless, as sehttps://orangenuna.com/wp-content/uploads/2024/06/woman-traveling-in-france-2023-11-27-05-16-47-utc_Easy-Resize.com_.jpgus as a general on the battlefield, offering no judgments.
“Everyone, hold up your bowls and face me. I’ll inspect them… Hmm, good.” Su Ye said sehttps://orangenuna.com/wp-content/uploads/2024/06/woman-traveling-in-france-2023-11-27-05-16-47-utc_Easy-Resize.com_.jpgusly.
“Next, crack three egg yolks. Be careful, no egg whites. Only put the three yolks into the bowl. Then… Mr. Master, to make this amazing dish as quickly as possible, would you mind helping me crack three egg yolks?” Su Ye looked at Master with complete composure, as if the head chef of the Dolphin River was his assistant.
Kelton looked up at the crystal lamp, still feeling like he had been deceived.
“Are you sure?” Master stood up. He wasn’t much taller than Su Ye and was far from the imposing figure of a Silver Warhttps://orangenuna.com/wp-content/uploads/2024/06/woman-traveling-in-france-2023-11-27-05-16-47-utc_Easy-Resize.com_.jpgr like Kelton, but he seemed to be the true master of the room, with an intimidating presence.
Kelton, seeing Master’s demeanor, realized the chef was on the verge of anger, and that he simply wouldn’t erupt until the very end. Remembering how he was often kicked out of his own kitchen by Master, a subtle smile appeared on Kelton’s face.
The other five people who were cracking eggs looked at Su Ye with some sympathy. Kelton was the Dolphin River’s boss, nicknamed “The Emperor” by his employees, while Master’s nickname was “The Tyrant.”
“Of course. I trust you wouldn’t ruin this dish,” Su Ye said.
“Very well!”
Master’s expression didn’t change, but his gaze became sharper. He walked to Su Ye’s side, cracked the eggs as requested, separated the yolks from the whites, and placed the three yolks in the clay bowl.
“Thank you,” Su Ye said politely.
Master returned to his seat without a word.
Su Ye said, “Now, use a bone spoon to whisk the yolks. Keep whisking until I say stop.” With that, Su Ye picked up a bone spoon handle and began to whisk the egg liquid clockwise. He glanced at the utensils on the table with a sigh of resignation.
There were no specialized knives, forks, or spoons, let alone a whisk. Ancient Greeks were accustomed to eating with their hands. If they used a knife, it was for cutting meat, not as a utensil. They did have forks, but they were large ones for holding roasted meat. Even this bone spoon was just a coincidentally-shaped object, very different from a real spoon, as Greeks drank soup from shells or straight from the bowl. There were large ladles for scooping liquids, however.
While whisking the eggs, Su Ye sighed, “So crude, so very crude! If I were to run the Dolphin River, the first thing I’d do is manufacture a truly aristocratic set of cutlery.”
Master was unmoved, while Kelton frowned slightly. The Dolphin River was already the most refined restaurant in the non-aristocratic district, with many things modeled after aristocratic items, and in all aspects except location, it was no worse than the restaurants in the homes of great nobles. Unfortunately, the real great nobles never ate out, preferring to dine at home or at other nobles’ houses.
Kelton didn’t respond.
Seeing no reaction from Kelton, Su Ye muttered, “It’s a shame. If my new restaurant were to open with the cutlery I’d create, it would surely become famous throughout ancient Greece. I often hear sailors at Lion Port talk about things all over the world—Nordic regions, Persia, Egypt, Rome—stories from everywhere.”
Kelton’s expression changed, and he leaned forward slightly. “This cutlery you mentioned, did you come up with the idea yourself?”
“Of course!” Su Ye said with confidence.
Just as Kelton was about to ask more, he suddenly leaned back in his chair with a cold smile. If any other boy had said this, he would have pressed for more, but it was clear Su Ye was trying to lure him.
Su Ye noticed Kelton’s actions from the corner of his eye and thought, this old fox. He then said, “I’ll continue my magic studies, and once I save enough money, I’ll team up with my aristocratic classmates to open a restaurant in the aristocratic district. After all, I need a lot of money for my magic research. The path of magic requires so many Golden Eagles.”
Kelton remained still, watching Su Ye silently.
Master didn’t care about the cutlery at all; he was more concerned with the dish itself. He continuously observed the egg liquid in the six bowls. Su Ye noticed Master’s constant observation and thought, even a god couldn’t know about emulsification, let alone what’s truly about to happen.
After only whisking for a short time, Su Ye’s arm was tired, but he didn’t stop. He said, “Keep it up. This is a very tiring process.” The other five didn’t speak and continued whisking the egg yolks.
As time passed, the egg yolks became thicker and their color lightened. Su Ye stopped and looked at the other five, then opened his mouth but said nothing. The egg liquid they whisked was better than his!
“Good, although it’s a bit worse than mine… Now, we’ll move on to the second step. First, find another empty clay bowl, pour a third of the egg liquid into it and set it aside. This liquid is very important; don’t touch it for now. Next, start pouring olive oil into the original egg liquid. Be careful, pour very little. See that shell? Each person should only pour in a third of a shell. After pouring it in, continue stirring. When I say so, pour in the same amount of olive oil again…”
Under Su Ye’s command, everyone continued to whisk the egg liquid. As more olive oil was added, the liquid became thicker and thicker, to the point where it was difficult to whisk.
“Alright, now take a lemon, squeeze the juice out, and pour in just a sixth of a shell’s worth. Then, continue whisking.” Su Ye had looked for white vinegar for a long time but couldn’t find any. He saw fruit vinegar but hadn’t used it before, so he chose the best substitute: lemon juice.
The five men were full of questions, but they didn’t dare to speak. They silently poured in a small amount of lemon juice as Su Ye had instructed and continued to whisk.
Suddenly, Master stood up. He was surprised to see that just a little bit of lemon juice had made the thick egg liquid thinner again. The six men continued to repeat the process. However, two of them had their egg liquid become increasingly thin, and they even added more olive oil without Su Ye’s permission. Su Ye saw this and quickly called for a halt. He then told them to gradually pour their failed liquid into the reserved egg liquid and whisk it until it was fully integrated, successfully salvaging it.
The six men continued to toil. After an hour, Su Ye finally called a stop.
“Okay, I’ll taste it first.”
Su Ye began to sample the texture of the six egg liquids, discovering that two were too oily and had clearly failed. He pushed the four successful bowls forward and said, “The dishes in these four bowls are a success.”
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