Reincarnated in a depressing erotic world but living a normal life (right?) Before a good swim

Hello everyone!

Previously, after the Guild Master's "exile" and making his triumphant return:

Here is your favorite protagonist (I hope) who is back!

But well, with the introduction ready, it's ti to return to the plot, right?

Oh, but surely you're curious about what happened after our expulsion and well... Do I really have to say it...?

Haaa... Fine, I get it, I get it, I'm going to do it, so stop looking at like that, please!

Ahem—you see, after leaving the town for the first ti, I said goodbye to everyone I had (sort of) bonded with, among whom was my discipled student number 2 regarding cooking.

Why is she number 2...?

Because she was the second student I taught since Sara! (Obviously.)

And why hadn't I introduced her until now?

Because you didn't ask!

Why are you looking at like that?! Don't you dare say what I know you're thinking!!

I AM NOT LIKE ECHIDNA!!

Haaa... Haaa... Haa... Phew... I apologize for that brief outburst, but moving on with the dramatic farewell between master and disciple! (Dodging the subject).

Huh...? Should I start with the introductions first?

Oh... Right... I-I an, I already knew that!!

So, starting with the beginning of our dramatic first encounter, that's where the story begins!

It all started on one of my typical walks through the town while "discreetly" leaving marks to avoid getting lost without anyone noticing that... And don't laugh... I got lost anyway... I told you not to laugh!!

In any case, the point is that while I was taking one of my routine morning walks (lost) as always, I stumbled upon a restaurant in this world!

So, guided by my curiosity and desire to improve, I went in to try so food from another world.

How did I know...?

Uhm... Well... I don't want to be harsh, but... If I had to list the mistakes I perceived, they would be:

The Protein: The at fiber is dense and rubbery. It wasn't cut, but torn. The muscle was not respected; it was simply subjected to heat. Is this at or an abused hunting trophy?

The Vegetables: These tubers are overcooked to a pulp, with no trace of their original cellular structure. They have lost their identity and their nutritional contribution, leaving only the heaviness of starch. It is the denial of texture.

The Freshness: The hint of a damp earth taste in the background is not 'terroir'; it is inadequate handling of the raw material. It reveals that cleanliness was a forgotten step or considered an unnecessary luxury.

Seasoning: There are no spices here, just coarse salt applied with the aggression of a barbarian. The balance of flavor is an illusion; the dish is a monolith of saltiness.

Am I being too harsh...?

Dear reader... Please... You have to be harsh when it cos to food!!

Especially because I haven't even talked about the technique and execution used!

The Stock/Broth: This liquid is not a stock built over low heat, but re cooking water. There is no clarification, no concentration of umami. It is cloudy and diluted. It lacks the backbone that defines a good stew.

Temperature: The lack of an adequate serving temperature has allowed the fat to prematurely solidify. The waxy layer on the surface is a barrier to enjoynt, proof of improvisation.

The Cut: The ingredients are uneven and inconsistent in size. This demonstrates a fundantal ignorance of the Law of Uniform Cooking. The large piece is raw, the small one, disintegrated. A chaotic execution.

The Cooking (General): No technique has been used that seeks the transformation of the food. This is a re boiling to disinfect. It is a survival technique, not cooking. A waste of caloric potential.

FINAL VERDICT...?

The dish is a clear example of the 'Cuisine of Necessity'. Every decision was made due to scarcity, not skill. The result is a formula: Heat Water Crude Ingredients = Sustenance, and nothing more. It lacks the slightest intention of elevation.

And that is sothing I cannot allow!!

That is why I "gently" kicked out the chef who made such a thing, took over the kitchen, and imdiately started cooking!

So I first did so "damage control," starting with the base or stock that the previous cook had scorned.

After all, the bone is not trash; it is the key to Umami in this world without soy sauce!

The Bone Treatnt (Umami): We must first 'roast' the remnant bones in the iron pot with a small pinch of animal fat until they acquire a deep mahogany color. This superficial Maillard Reaction caralizes the proteins and releases aromatic compounds, laying the foundation for deep flavor.

The Base Aromatics: Then, instead of just water, we incorporate the ager handful of wild onion or leek they have, cut not randomly, but into a rustic 'Mirepoix' (uniform pieces), and sauté it with the bones. This forces the natural sugars to open up, creating a layer of aromatic complexity.

The Slow Extraction: We cover with water, but at a controlled temperature. The mistake is the violent boil that clouds and emulsifies the fat. The key is a gentle 'simr'; barely perceptible bubbles. This allows the collagen and flavor to be cleanly released into the broth for hours, resulting in a clean, golden, and viscous stock (due to the collagen).

And with all that ready, we move on to treating texture and sweetness!

First cos The Consistent Cut: The 'rustic cut' is used, but with geotric precision. Cutting each potato or turnip into exact two-centiter cubes ensures that every piece finishes cooking at the sa ti. It is minimal respect for the ingredient: uniformity is flavor.

Then cos The Differentiated Blanching: Fibrous roots (like turnips) receive a quick prior blanching in the salted stock to break their exterior cellular structure without disintegrating the inside. Potatoes are added at the end. This managent of cooking tis avoids the 'pulpy' texture and maintains a satisfying 'al dente' with every bite.

And now we move on to the flavor enhancer! (The Fat): Before entering the stew, part of the roots are quickly sautéed in clean fat at a high temperature. This preliminary 'frying' creates a crispy crust that seals the inside and adds a layer of nutty flavor, a subtlety that the original dish lacked.

With all that done, co the final steps, which are the transmutation of the at!

The Trimming and Searing: Hard tendons are removed (trimming) and the at is cut into very thin slices, a 'survival cut' that tricks the muscle into feeling tender. Then, it is seared in the pot over very high heat with just a touch of fat, creating an outer layer of concentrated Umami.

The dieval "Low and Slow": The seared at is not boiled. It is introduced into the clean stock and maintained at a simr for a prolonged period, almost a 'confit' in its own broth. This allows the collagen to slowly dissolve into gelatin, transforming the tough fibers into silky, crumbly tenderness.

So with that ready, I gave it the final touches, adding the salt and the "spices" (local wild herbs) at the precise mont!!

The Seasoning Rectification (Critical Point): The salt is added at the end and in small doses, so as not to ruin the flavor extraction. A touch of acidity is used (perhaps fernted wild berries or a splash of fruit vinegar) to 'cut' the heaviness of the fat and awaken the palate. This contrast between salt and acidity is the signature of a well-balanced dish.

The Liaison (The Montage): The final touch is the 'montage'. Upon removing the pot from the fire, it is vigorously stirred, incorporating the residual fat emulsified with the lted collagen from the bone. This creates a natural, glossy, and velvety sauce that binds all the ingredients together, giving the humble stew the dignity of a velouté.

After finishing, I served it while starting to feed the hungry masses that had arrived at so point!

What did all that explanation have to do with the damn arrival of the disciple?!

Oh... Right... Sorry, I got carried away!!

Well, getting to the point, the thing is that a cook arrived, attracted out of nowhere, and after trying my food, she cried, abandoning all trace of dignity to beg to teach her.

And did you accept?

Of course, I did!

After all, expanding the culinary world is one of my (self-imposed) duties.

So, why didn't you say anything about her until now?

Well, you see... How do I put this...? She really seed quite decent, I an, she was beautiful, she had a good job as a cook (she didn't say where), and she even seed to have a good personality...

So what is wrong with that woman?!

Well, that woman was called Hilde, and you see, the thing is that even though I didn't notice anything wrong... the thing is... She caught Echidna's attention!!

Do you understand what that ans...?

Echidna is only interested in humans who are "interesting" by her standards!

Past examples include my mother, who is possessed by a man's soul; the maid Sara, whose free will was completely erased by a mysterious machine; or even Rima, who is the last survivor of a city that went insane due to a high-ranking curse (the citizens are not dead).

So with all that said, you should already know why I distrust anything Echidna finds "interesting"!

That's why, despite her insistence on following and Echidna's urge to accept her, I rejected her!

In addition, I also took the opportunity to say so phrases like: "You are not ready to follow yet, because the path of your cuisine is still very young" and I imdiately left with the reliable guide (Shija) and the loyal subordinate (Boudica) with the sun at our backs!

Now the question is... Was it worth forcing your poor, aching body even more just to create that atmosphere...?

And I will answer you... It was worth every damn second!!

... Although there was a small problem.

What is it...?

Well, to create the atmosphere, I practically begged to lead the way when we left, and as a result of that... We got lost on so mountain... Don't look at like that...?!

I still maintain that it was worth it!!

Besides, the situation is not as bad as it seems, because we found a nice inn to stay in!

"Although these beds... For so reason they give bad vibes..."

"Oh, are you anxious for the hot springs too, Echidna...?"