After so much news about the latest edition of Alimentaria 2008, now it’s time to choose those curious “little things” that were shown there.
In view of the culinary offerings and new products that will soon flood the kitchens of all restaurants after Adria (you are investigating, I am copying you), we can only say, is this the kitchen of the future?
Ferran Adria, together with his team, presented at Alimentaria 2008 some “advanced” products such as mackerel semen (yes, don’t look for another meaning of the word, that’s what it is) and tuna, which is more normal.
According to those who had the pleasure to try gonads of mackerel, it has a delicate taste with a creamy texture similar to that of the brain, so its use is very similar to that of lamb or pork brains, but only for fish dishes.
On the other hand, tuna bone marrow is used by cooks for hot preparations, in which the gelatinous texture of this product must be emphasized.
Not only did Ferran Adria show us his star ingredients, Basque chef Martin Berasategi showed us his “citrus caviar”, which is nothing but seeds, a species called “linden soil”, which are inside the shell. Finger Lime pods come from the subtropical undergrowth of Australia and have evolved, in part due to the great resemblance to salmon, the perfect accompaniment to raw oysters and molluscs, sushi, sashimi and desserts, thanks to the fact that it has a soft, sour taste.
The contribution to this list of new ingredients for today’s cuisine does not stop there. Chefs Quique Dacosta and Joan Roca are fans of oyster leaves, leaves that come from Nova Scotia (Canada) that provide a fresh and salty taste similar to that of oysters.
Andoni Luis Aduris is another fan of the “extravagant”, or rather truffle from North Africa, which is on the “threshold of nonsense”, as the Basque chef likes to call it and which, according to its discoverer, “tastes like a tuber and smells like cheese ”.
In Galicia, Antonio Muignos works for high recovery in the development of Posidonia Oceánica algae caviar, which has unique gastronomic properties, with a gelatinous texture and slight resistance in the mouth, which later becomes a powerful iodized seawater flavor.
I’m not saying we will have this in the supermarket at the end of the year, but I am sure that tomorrow some of these products will be our new “toys” in the kitchen, such as spherification, gelling and others today. textures from the laboratory of Ferran Adria.
Through: the avant-garde
Thanks for reading.
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