Chapter 24

Chapter 24

Hint

A kitchen that became a mess. But it was a familiar scene now.

Because I allowed Lady Edith to freely use my kitchen for cooking practice. Anyway she was in a position similar to my disciple right now.

After that Edith whenever she had a chance read books in the kitchen, or developed new recipes inspired by this restaurant. Sometimes she repeated cooking practice alone while groaning.

Especially she tasted the seasonings I summoned one by one and even took notes. She even accurately distinguished the subtle taste of MSG!

The rapid improvement in skill was probably thanks to such efforts.

The strange side was the smell. The intensely wafting smell of soy sauce! What she was making was the galbijjim I had sealed!

But I had never given soy sauce to Edith. Moreover for a perfect crime (?) I poured all the remaining soy sauce summoned with points into the sewer?

Seeing me speechless at the familiar smell wafting from the pot, Edith confessed first.

"Ah... Last time while watching you cook a roughly similar recipe came to mind. So I practiced changing the combination method several times... This time seems the best. Would you like to taste it once?"

"The appearance is similar... Heh?"

Gulp.

The taste was almost the same. Over 90% the same! What, does this have absolute taste or something? I'm not absolute taste either?

Of course absolute taste or something can't exist in reality. It's not a cartoon. How did she perfectly reproduce something she saw once like this? Her eye is amazing?

"How on earth did you make the sauce? I never told you the ratio."

"Ah, I just guessed with the ingredients in this kitchen. I mixed honey and Worcestershire sauce, barley syrup with minced garlic and ginger little by little and tested several times. Fortunately I found a similar taste."

"But one important thing is missing?"

The bottle she hid behind. Its identity�

"I'm sorry. I secretly picked up the bottle you threw in the trash can and read the writing on it. Soy Sauce?"

What? That's Korean? No, wait a minute, was there English written small at the bottom of the label? Damn globalization era!

But the problem wasn't that.

"There's nothing to be sorry about, but... How did you obtain the soy sauce? I also barely obtained it."

I barely obtained it. From the point shop. From the start soy sauce can't be obtained in 1901 London, right? So I only ran the tasting team once and sealed it right away.

The ingredients for Chicken and Chips can be obtained anywhere in London. Seasoning is the same. As long as you know the mixing method you can reproduce it as much as you want.

I only used seasonings brought from modern times, but in fact this cooking is a simple recipe of just marinating chicken and frying it twice. Implementing that at the highest quality level is this restaurant's kitchen.

So even if the recipe leaks I'm upright. In the end to make it delicious it's impossible except here. I can be confident that eating here is much more delicious than what's sold on Baker Street.

But Korean-style fermented foods like soy sauce, gochujang, and doenjang are still completely unfamiliar ingredients in this land. So officially unveiling Korean food utilizing fermented foods in London is also still premature.

Of course there was a plan. A plan to naturally introduce fermented foods to British land. There will be some butterfly effect, but that can't be helped. But so far there's only the plan and no execution. Because the money I've saved isn't enough yet!

Still, when preparations are somewhat done, I was thinking of putting out galbijjim limited to my restaurant. But the tasting team's reaction was too enthusiastic more than expected so I sealed it fearing the aftermath.

The Earl of Derby is one thing, but if later a marquis, duke, or even the emperor comes forward and interrogates the recipe there would be no way to respond. Well, surely such a thing won't happen.

"I told Grandfather, ah I'm sorry, I already promised to make galbijjim for him. Anyway Grandfather inquired here and there and eventually found out through the Chinese embassy. They said soy sauce is sold at a shop in Limehouse (*Limehouse, London Chinatown)."

I opened my mouth wide in astonishment.

Limehouse? Isn't that the port? Was there a Chinatown? You can buy soy sauce there too? Well if Chinese people gather and live it could be.

How much I was anxious alone fearing my superpower would be exposed, there was such a method?

Then putting out galbijjim at my restaurant wouldn't be a problem...?

But I decided to put that thought aside for a moment. Because there was a more urgent problem than that.

I poured out the situation I was in to Edith, and urgently pressed the help button repeatedly.

Then Edith who fervently nodded and readily accepted.

[Emily Edith Stanley: Will he show another new recipe again? I'm so looking forward to it! / Emotion: Happy / Satisfaction: - ]

It seems I'm working with a person crazy about cooking!

###

The reason vegetarianism is difficult is because it's hard to perfectly replace the flavor and texture of meat with vegetables. So even if you use soy meat or wheat meat, completely catching up to the texture of meat is still difficult.

And the problem of nutrients. Meat, fish, eggs, and dairy products are important sources of protein, but to intake protein with only vegetarianism you have no choice but to rely on beans, nuts, some grains like quinoa or oats, and seaweeds like seaweed and kelp. But even this isn't enough.

Vitamin B12 is also a problem. This is almost nonexistent in plant foods. Moreover the iron obtainable from plants has a low absorption rate, so vegetarians suffering from iron deficiency is daily. In the end you need supplements.

These scientific facts were revealed only after nutrition developed in the mid-20th century. There's no way vegetarians of the current era know these facts. There's no need for me to tell them.

But I have to captivate the tastes of Mr. Tesla as well as Mr. Edison and Lord Crookes with vegetarianism. The concept is decided. Fusion Korean food made with tofu. The problem is texture. Soy meat or wheat meat in the 1900s, that's too over-technology.

Then what I should aim for here is intense taste.

Tofu itself has a soft and tender texture, but how about covering it with an intense sauce that stimulates flavor and creating a firm texture with a cooking method that evaporates moisture? Isn't it a decent idea?

I don't know if you remember the taste map of the tongue learned in science class when young. The theory that you feel sweet, salty, sour, and bitter tastes in specific parts of the tongue, and additionally there are 6 tastes of spicy taste of pain and astringent taste of pressure.

But that hypothesis was discarded after the 2000s. Because the latest research results revealed that you can feel various tastes in all parts of the tongue. Rather, there is a 7th taste newly added with the development of science and technology.

Umami.

The taste created by 'glutamic acid' found a lot in meat, tomatoes, cheese, fermented foods like soy sauce, and seaweeds like kelp.

It has been known since the mid-20th century, but due to lack of scientific basis it wasn't recognized for a long time. Then in 2002 when the umami receptor was discovered it was officially recognized. Was it reflected in textbooks? I don't know that.

Spicy taste and astringent taste are divided extremely in likes and dislikes. Spicy taste stimulates pain and gives suffering, and astringent taste creates discomfort through pressure. So exclude spicy taste and astringent taste. It's good to exclude minus factors.

Bitter taste is almost the realm of dislike. There are people who like bitter taste but the ratio of those who dislike it is overwhelmingly high.

What remains is sweet taste, salty taste, sour taste. If I intensely mix umami here?

The completion of a flavor that even vegetarians can sufficiently enjoy. This is the true charm of fusion Korean food, hmm.

In Korean food vegetarian dishes except for bibimbap are mostly side dish concepts that come with rice. Things like braised tofu, grilled tofu, tofu pancake, tofu stew. But you can't put out bibimbap or side dishes to people who don't even know the taste of rice, right?

In the end to promote this to a main dish there's no choice but to combine the one-dish cooking methods of other countries.

Steak, lasagna, pizza, tomato tikka masala curry, tangsuyuk.

These dishes all use tomatoes, cheese, and soy sauce with intense umami as the base.

If I combine this with tofu?

Tofu steak, tofu lasagna, tofu pizza, tofu masala, tofu mushroom tangsuyuk. Fusion Korean food recipes that are popular even among vegetarians in modern times.

But exclude tofu pizza. This seems hard to be accepted even by innovative Americans in the current era. And masala? I don't know how to make curry. Exclude this too.

It's decided. This is it! Tofu steak, tofu lasagna, tofu mushroom tangsuyuk!

Each is different even in cooking methods of grilling, baking, and frying. At this level even if likes and dislikes divide at least one will sell to anyone! Dishes that would receive good evaluations even from modern Koreans!

Are there more other dishes? Ah, I don't know, I don't know, the ones whose cooking methods I roughly remember are only this much.

Tofu steak. Mince tofu and vegetables, knead them, grill them and top with steak sauce. Perfect for centering the dish with a firm texture and lightness.

Tofu lasagna. Cheese and tomatoes add freshness and savoriness. Perfect for people who want a heavy meal.

Tofu mushroom tangsuyuk. Gives variation to the overall composition with a crispy texture and sweet sauce. Thickly sliced chewy button mushrooms are also similar to the texture of meat.

I roughly mixed hands and feet and explained this hard to Edith. Edith answered with an expression as if it was absurd.

"Aren't there many menus? Are you going to use it as an amuse-bouche this time too?"

"No, this time I'll reduce the amount overall. The point is to balance evenly so various tastes don't lean to one side, and make it ticklish with regret."

There's no need for me to feed those people full. They're free customers.

"Aha, is that so! I understand up to steak and lasagna. But tangsuyuk? What is that? Which country's food is it?"

"You don't know? Well, you'll like it. It's Chinese cuisine of frying meat and coating it with sweet and sour sauce, but this time I'm thinking of trying it with 'tofu' made by grinding beans instead of meat so even vegetarians can eat it."

Lately flying around so much I thought she was a genius chef, but as expected what she hasn't learned she doesn't know. The world is wide! Anyway I explained tangsuyuk as Chinese cuisine. In fact it's close to a dish transformed by overseas Chinese in Korea like fried chicken, but tangsuyuk didn't exist in the 'Joseon Dynasty' of this era. Sorry, Republic of Korea!

But what I need help from her wasn't fusion tofu Korean food.

The disadvantage of this combination. Because it's tofu-based the harmony of texture is a bit lacking.

If I only put out too exotic foods the overall balance doesn't match, so adding one familiar traditional vegetarian for the appetizer or main dish would be good.

A nut topping salad that fills the overall composition with freshness. If it's the Waldorf Salad which is her specialty, Mr. Tesla would also be sufficiently satisfied? Because the Waldorf Salad itself is originally a dish derived from America.

Even so there's still a lacking taste. That's sour taste. But there's no time to make more complicated main dishes, and the necessary ingredients are also lacking. Fortunately one vegetarian dish that can be made simply and add sour taste came to mind.

"You said the Earl of Derby likes lemon pasta, right? Do you know how to make it?"

"Yes! Then shall I prepare that? Do you also need dessert? With trifle?"

"Really thank you! It was a big help!"

Good, with this a perfect course composition is done!

I chased Edith out of the kitchen under the pretext of buying lacking ingredients, and secretly summoned a lot of tofu from the point shop. Anyway except for the tofu all are ingredients obtainable in London. Why? What? Is there a problem?

Edith gave the excuse, right? If someone digs I'll just say this was also bought in Limehouse! I just thought going back and forth was a waste of time!

But a sudden worry. Do I have to put in this much effort? Wouldn't it be better to just stuff Chicken and Chips into their mouths? That would be delicious even for vegetarians.

"...It'll be fine, right? Everyone will say it's delicious, right? Well, even if I lose the bet I don't take a loss anyway! Only Lord Crookes gets ripped off alone. Who told him to bet without even getting consent?"

Fortunately it still hasn't become 5 in the afternoon. In British style dinner starts from 7 in the afternoon.

There was still enough time to prepare.

###

William Crookes. President of the Royal Society of the British Empire, chairman of the British Association for the Advancement of Science, president of the Academy, and founder of the weekly journal 'Chemistry.'

He has one more secret identity that no one knows yet.

That is the fact that he is the letter friend of the Duke of York, George Frederick Ernest Albert, Mr. Edward Richard.

The connection goes back 20 years. At that time Prince George who was the heir apparent harbored great curiosity about Britain's technological revolution that was developing day by day.

However the tutors who taught him only cared about outdated and boring etiquette education, and were completely ignorant of science and technology. From the start only such people were employed.

The gentry who held the real power of the British government were wary of the royal children having excessive interest in science. They ideally thought of the era of Lord Protector Oliver Cromwell in the past, and firmly believed that royal authority should remain in a symbolic role, and real power should be held by the bourgeoisie.

So what Prince George chose was exchanging letters with Crookes who was already a renowned scientist and resolving his curiosity.

Exchanging numerous letters, the two built a deep friendship transcending the age difference.

In a way a relationship that could be called a 'secret godfather.' So Lord Crookes also knew the incident that recently happened to the Duke in detail.

Chicken and Chips. Food he was drawn to by that captivating smell while passing through London city by car by chance and ate.

At that time he received tremendous inspiration. He had to present this excellent street food to the prince too!

Until a few months ago the prince was greatly distressed by his situation of having to hide his identity and be reclusive because of politicians.

He thought this delicious food might relieve his mood even a little.

The result was a great success. George who was trapped inside the shell finally started breaking that egg and coming out.

'Jean-Paul Durand.'

A chef who is greatly creative unlike his young age. Lord Crookes also frequently came and went to this restaurant, but in this interior there were various dangerous concepts hidden that only he as an excellent scientist could notice.

Innovative ideas enough to shake the world right away if written into a paper!

'But galbijjim? Donkatsu? I also want to taste that once. Will he put it out this time?'

Moreover the Duke also confessed. This friend has not only Chicken and Chips but other tremendous weapons that will shake all of London Britain!

"No, Mr. Edison! Playing a phonograph in a department store, are you in your right mind? To me it's just a lump of noise! The crackling noise is very unpleasant!"

"And what about your wireless transmission technology idea or whatever? The loss rate as you send more energy? Inefficiency unlike a friend who disparaged my DC!"

Lord Crookes smiled while looking at the two inventors fighting with the momentum of grabbing collars in front of his eyes. They were surprised being overwhelmed by this place at first, but as expected of geniuses they quickly came to their senses, and were fiercely arguing while exchanging ideas inspired by each other.

�Well, about 30 minutes should be enough. For now shall I just leave them and watch.�

Lord Crookes was confident that their argument wouldn't end as a simple quarrel. Because whenever they had heated discussions innovative results always came out.

It didn't even take 30 minutes. The influence of this place was that strong.

The creative inspiration as a scientist completely captivated even the two inventors of eccentric personalities.

��Then let's improve the sound of the phonograph. I've thought for a long time what if the phonograph needle was a strong metal like diamond instead of wood. Or if you attach a rubber pad to the body to reduce vibration you might eliminate the noise.�

��The problem with your technology is infrastructure. Setting the scale smaller, or how about limiting the wireless power transmission target to something like a very small motor? Then couldn't we live in a world without wires?�

The two people who were arguing until a little while ago now joined forces and started reviewing each other's ideas.

�Of course they were still grabbing collars.

�Now even the amazing Current War is completely over.�

It was just a momentary whim. The connection with these two people started long ago. But the world didn't leave these outstanding inventors alone.

After Edison had his company taken by the wicked financier J.P. Morgan he became obsessed with the DC system maniacally, and Tesla was put in a situation where he had no choice but to stop research on wireless transmission technology because J.P. Morgan tightened the funding.

So he brought the two people here. If it's Jean-Paul Durand, that capable young man who pulled the Duke out of the egg like waking him, there might be a possibility of opening another world to these two people.

Cooking bet? It was just an excuse to bring them here. Regardless of victory or defeat, he intended to help these two people somehow.

But even that bet seems to have succeeded somehow.

From afar a serving cart is approaching, and the overwhelming aroma wafting from above it!

Lord William Crookes hurriedly wiped the saliva flowing down his stylishly grown chin beard.