Madrid Fusion: A nova empreitada Adrià é do stand da opening event most diverse, and demanding that diners were filled with food, they are not coming even half inch of the surface of the plate, which used to produce a feeling of being left hungry purely psychological. Monday, February 14, 2011
What Plane Leaves Smoke Trails
Madrid Fusion: A nova empreitada Adrià é do stand da opening event Ferrán Adrià
Madrid Fusion: A nova empreitada Adrià é do stand da opening event most diverse, and demanding that diners were filled with food, they are not coming even half inch of the surface of the plate, which used to produce a feeling of being left hungry purely psychological.
But now we do not mean decorative vacuum, nor that of the plates: the new fear of emptiness comes from love, to my mind too, that many chefs are showing from the vacuum cooking techniques. Madrid Fusion: A nova empreitada Adrià é do stand da opening event most diverse, and demanding that diners were filled with food, they are not coming even half inch of the surface of the plate, which used to produce a feeling of being left hungry purely psychological. When we do vacuum cooking usually two things: first, a technique of cooking in which food is placed in a bag from which air is extracted and cooked at low temperature and longer than in conventional cooking. 
The other side is the vacuum conservation. The theory is simple: if we pack a meal and do the vacuum in the container, extracting the air, it also removes a number of aerobic bacteria that can alter and break down that food. Finally, methods of food preservation have been many throughout history, the problem is that the classics, such as drying, salting or smoking, altering the flavor, texture and taste of the products processed Many times, admittedly, improved considerably. The freeze, which is something yesterday, does not cause these changes, and theoretically a vacuum either. 
's funny. In the heroic days of freezing, frozen lie was as a cook bicha mind: was offended, and everything. Gender was presumed to use "morning", and obviate the claim-right-of Paul Bocuse that "if you freeze your glory, glory eat, if you freeze trash, eat trash." No, no frozen in my house, they said. 
dishes are cooked and stored in bags in which is evacuated, creating a theoretically inert atmosphere, and are used according to customer's demands. It's comfortable, and allows the chef to spend less time in the kitchen. Dishes that improve from one day to another, to cite the classic example, those calluses that in so many places were offered a fixed day per week, and is made of repose and Eve to settle. Or a stew of Lent.
But one thing is one day to another and another eternity. Even in an inert atmosphere stews are eternal: just changing aromas, flavors and textures, especially the fish. A stopgap measure, to tight deadlines, excellent, has become a habit with undesirable consequences in the medium term or long.
addition, there must be in the stock of other bacteria, the anaerobic, of which do not need air ... because saved myself a vacuum plate has provided me incidents gastrointestinal upset, and not once nor twice.
should not be forgotten that stored frozen or vacuum, things have an expiration date. So, apparently seen, I'm making myself a new kind of "horror vacui" panic on the decks kept under vacuum for culinary reasons and health reasons.
That theory is one thing, impeccable, and other practice. And, what can we do, one would still like the restaurants that are cooking, but really, every day ... although there are plates, generally gustosísimos, who win with a slight rest.
But one thing is to rest one or two days and over the time it takes lying Tutankhamun, however it is mummified. Today we do not eat and mummies: Camba even be called "fish-mummy" cod consumed now. We asked the chefs do not mummify their dishes: serve him at his best, y. .. better for everyone.
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