CEVICHE is ideally very healthy, however bad sanitary conditions during its preparation may led to illness
Thursday, July 16, 2015
Tuesday, January 29, 2013
Friday, July 27, 2012
Combination of Flavors
MOSCATO D'ASTI AND BLUE CORN SANGRIA
Dill Flowers, Watermelon and Orange
That may sound like crazy combination to you, but for me , it is a history lesson and tasty way of understanding how the South America Cuisine developed and how they will continue to evolve a evolution flavors.
Lets started with Christopher Columbus and the century of Spain conquistadors who followed him from Spain to Mexico and beyond. As every child learns in history class, Hernan Cortes conquered the Aztecas and portions of what is now Mexico in 1519.
Cortes conquered a people, but not our cuisine.
Introducing new techniques and new flavors to those classics is part of natural culinary evolution in the New Gastronomic World.
David Morales
Wednesday, July 25, 2012
Tecnica de Coccion
TECNICA INTERESANTE DE COCCION DE LOS PESCADOS
Un cambio radical , quiza el mas trascendental, ha venido con la adaptacion de nuevas tecnicas de coccion. El sistema de cocinarlo a baja temperatura que se efectua cubierto en aceite o agua y filtrando unicamente calor, con criterios que van de los 70 grados ( por arriba) a los 40 grados ( por abajo) y con tiempo que oscilan de 4 a los 8 minutos, ha determinado laminas mas naturales y jugosas y que se respete mas que nunca la materia prima.
En la actualidad , en algunos de los restaurantes donde se enarbola la bandera de la vanguardia con mas claridad y presicion podemos encontrar las mas brillantes articulaciones de alta cocina que han asumido esta tecnica creando platos diferentes y espectaculares para la epoca .
David Morales
Wednesday, May 23, 2012
La bonne cuisine est la base du véritable bonheur.
Good food is the foundation of genuine happiness.”
La buena cocina es la base genuina de la felicidad.
― Auguste Escoffier
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