Seeing the fine, dense droplets silently forming on the surface of the fruit, he suddenly realized that this small detail could be the dividing line between success and failure.
When preparing in the back kitchen, the fruits are freshly taken out of the cold storage, and the restaurant is air-conditioned, so the fruits don't warm up much.
It's different here.
Here it's outdoors, in the summer, with temperatures above 25 degrees, and in a crowded event, the temperature would be even higher.
Not to mention the neighboring stalls are all frying and grilling, all high-temperature elements.
In such an environment, fruits taken out of the cold storage warm up rapidly, causing droplets to condense on their surfaces.
If there's water, the sugar will melt!
"So that's how it is!"
Slapping his thigh, he hurriedly grabbed some kitchen paper towels, picked up a bunch of green grapes, wiped the droplets dry, and rolled them in the syrup again, placing them flat on the parchment paper.
