Chapter 55

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Translator: True Detective

Chapter: 55

Chapter Title: Will It Really Make Him Cry...?

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1.

The surrounding scenery slowly began to come back into focus. Before I knew it, Chef Kang Taeyeon lying right in front of me came into view.

"Risotto al Parmigiano. That's the name of the dish you made for me back then, Chef. Of course, I'm not entirely sure."

He opened his eyes and met my gaze. Propping himself up slightly, he asked,

"That's all I remember. Can you recreate it?"

The corner of Kang Taeyeon's mouth dipped slightly. He crossed his arms, furrowing his brow just a bit. It was obvious he was worried.

The viewers were saying this ‍‍‌‌⁠​​⁠‌​​‍​​‍​‌​⁠‍‌‍⁠⁠‌⁠‌‍‌‍‌‌‌‍⁠​‌​‌​‌‍‌‌‌⁠‍​​‌‍⁠‌‌⁠⁠one was truly impossible.

Even those who had been cheering for Chef Kang Taeyeon couldn't hide their concern.

Everyone was saying it was impossible. They knew just how difficult and daunting this challenge was.

But the continent of the past had ‍‍‌‌⁠​​⁠‌​​‍​​‍​‌​⁠‍‌‍⁠⁠‌⁠‌‍‌‍‌‌‌‍⁠​‌​‌​‌‍‌‌‌⁠‍​​‌‍⁠‌‌⁠⁠been the same.

Back when everyone believed the world was doomed. All hope had rested on that one being—the Hero.

"I'll do it."

Like the Hero back then, I lifted my head without hesitation.

"No, I will succeed."

It was a vow. The resolve of one person who wouldn't back down even in the face of impossibility.

"Believe in me."

With those final words, I quietly picked up the knife. My mind was calm, my fingertips firm with conviction.

As if I were gripping my sword from long ago.

Normally, Sis and Chef Kang Taeyeon would help with the cooking too.

"I've made it plenty of times already. Even if I try now, I'd probably get the same result."

"I'll sit this one out today too. I don't even know what dish it is to begin with, and making it wouldn't mean anything anyway."

For those reasons, we decided to skip it.

"First, I need to make the stock."

To make the same risotto that Chef Kang Taeyeon had eaten, I needed stock.

"I'll tell you the stock recipe."

"It's fine."

He tried to help, but I refused right away. You can't leave something like this to a guest.

"...Are you sure you're okay?"

"Yes. Just relax. It might be better if you chat with the viewers in the meantime."

"Got it."

I bought a whole chicken. Placed it on the counter and immediately pulled out the boning knife.

"You're going to prep the chicken carcass yourself instead of buying it separate?"

"Just showing it with one bird."

Here, chicken carcass refers to the skeleton left after removing the main cuts of meat. It still has some attached meat, skin, and cartilage, mainly used for stock.

Restaurants usually get them cheaply supplied.

"Give it a try."

Chef Kang Taeyeon watched the cutting board with sharp eyes. Like he wanted to see what I was made of.

"First, right between the legs here. Make a small cut."

I explained as I precisely inserted the knife.

"Score it like this and bend both legs downward..."

Crack-

"The thigh bone pops out. Slide the knife into that gap and sever the joint, and it separates cleanly."

A few passes of the knife, and the legs came off smoothly. Then I handled the wings.

"I won't explain the wings separately, but same method as the legs. Feel for the joint with your fingertips and cut there."

With both legs and wings neatly removed, only the body remained on the counter.

"Now look at the body—there's the long backbone running down the center."

I tapped the bone with the knife tip to point it out.

"Put the knife on both sides along this backbone. Start on one side..."

I sliced carefully through the meat, following the bone's feel. It was relatively easy that way.

"Cut like this, and you get the breast meat. Do the other side the same, and you're left with just the skeleton."

The leftover chicken skeleton.

"This is the chicken carcass. Key ingredient for chicken stock."

I bought chicken carcasses from the shop. One appeared, similar to what I'd just prepped.

"See? Similar to what I did."

I turned to Chef Kang Taeyeon. He gave a small nod. Probably acknowledgment.

"Let's keep going."

I lined parchment paper on an oven pan and placed the bones side by side. Sprayed olive oil on top.

"We spray olive oil to promote moisture evaporation and Maillard reaction in the oven."

Put the pan in the oven, set to 180°C for about 40 minutes. No need to wait in VR, but I left it for now.

"Next up is mirepoix. Basic veggie mix for stock flavor."

Onion, celery, carrot in 2:1:1 ratio. Textbook perfect.

"No set size for the veggies. As long as not too big or small."

"No need to peel?"

"Nope. It's for stock anyway, no need."

Placed the prepped veggies on another parchment-lined oven pan.

"Spray a bit of olive oil on these too, like the bones."

Into another oven at 180°C for 30 minutes.

"What's the ratio of bones to veggies?"

"Usually bones '8', mirepoix '1'. Not the absolute rule, but most places use it."

"Hm."

"Can't wait 40 minutes, so fast-forwarding."

I sped up both ovens. When the timer dinged, I pulled out both pans.

"Save this oil from the oven pan separately for later cooking."

No big pot, so I bought a stock pot from the shop.

"Bones in first. Then veggies. Finally, the parchment too, and bring to boil."

"Parchment too?"

"Yes. Normally you'd deglaze the stuck bits on the pan bottom, but parchment lets you skip that."

Perfect timing for the question.

"Yes, it does. Not harmful to the body. Some even use it like a lid."

"Interesting..."

I chuckled at Sis's words and added spices to the pot.

"This is step one. Just simmer long like this. Not much to show for stock, so speeding through."

Fast-forwarded over 6 hours of simmering, through straining and more, finally completing the stock.

"Want to taste?"

I asked Kang Taeyeon. He flinched briefly, then stood.

"Yes."

Scooped some broth into a small bowl and handed it over. He sipped.

"...Perfect."

"Thank you."

I smiled brightly and moved to the next step. Time for the risotto he'd longed for.

'The ingredients from back then...'

Shallots, butter. White wine, rice, Parmigiano-Reggiano. Bought them one by one and lined up on the counter.

"Now the real core begins."

"Yes."

Even after tasting the stock, Chef Kang Taeyeon stayed by my side. His eyes held faint expectation now, not worry.

"Focusing from here."

Familiar tools. Unfamiliar ingredients. No trembling nonetheless.

'Recall the memory.'

I clamped my mouth shut and moved my hands ceaselessly. Reviving the chef's ingrained hand movements in my head—no, surpassing them. Giving it my all.

As if imitating the Sword Saint's techniques from long ago.

Knife and pan danced endlessly. Chat window, surrounding noise—all vanished. Only knife and pan existed in this space.

"Done."

As the dish finished, the studio scenery returned to view.

I scooped the risotto from the pan onto a flat plate.

Milky color. Creamy smooth texture. No shame next to the head chef's version from back then.

"Try it."

Now only one thing left: the taste.

Would it draw the exact words from Chef Kang Taeyeon's memory? Or become something else?

Honestly, no confidence this time. Taste depends on mood that day, emotions then, even the air in the moment.

Wanted to use magic or holy power, but that wouldn't recreate the past taste.

"Thanks for the food."

Should I make Chef Kang Taeyeon cry right now? Thought for a sec, then shook my head.

'No, it'll be fine.'

Believe in myself.

I could face the heavens without shame. Did everything I could. The rest was up to him.

'Will it really make him cry...'

This... has to be it, right?