Creativity in the kitchenCreativity in the kitchen
• Spanish expertise in cuisineSpanish expertise in cuisine• culturally bounded culturally bounded
• quality ingredientsquality ingredients• best chefs and most innovativebest chefs and most innovative
restaurants in the worldrestaurants in the world
FERRÁN ADRIÁ
Awarded with three "Michelin Stars"
He ran the famous restaurant "El Bulli"
He has more than 50 awards.
Research about textures and effects
of ingredients
His techniques
siphon recipient
Culinary Foam
concentration of air bubbles on the surface of a liquid
AIR
WARM JELLY
(ESFERIFICACIONES)
It consists on making solid spheres out of a liquid
Basic
Inverted
It consists on making solid spheres out of a It consists on making solid spheres out of a liquidliquid
(ESFERIFICACIONES)
Freeze drying
Liquid Nitrogen, frozen in temperatures below 196 ºC
Using “deconstruction” in an Asturian restaurant
A real experience of “deconstruction” in an Asturian restaurant
DECONSTRUCTION: an example
Traditional “fabada asturiana” (beans stew)
My family restaurant
“fabada” reconstructed
THE PROCESS OF THE RECONSTRUCTION OF THE DISH
THE PROCESS
1.- We place eight beans in a linear way.2.- We season them with a black pudding mousse.3.- Over the beans with mousse, we also pour some crunchy powder, this powder is made out of the typical spanish pork sausage called “chorizo”
THE PROCESS
4.- We fry some streaky bacon, cut into small dace and we put it next to the beans.5.-In the bottom of the plate, instead of soup,which is the traditional way, we add some tomato jelly. 6.- And over this tomato jelly, we place another, created out of some lettuce
THE PROCESS
7.- Finally, we put thin slices of chives.
Traditional and modern “fabada”
THANK YOU!
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