Njira khumi za Haute Cuisine zomwe zingakudabwitseni

Zina ndi zopangidwa posachedwapa. Ena ali kale mbali ya mbiri ya khitchini. Zonse ndi zofunika kwa sungani zakudya zamakono mosavuta ndikukhala omasuka m'malesitilanti apamwamba.

Today TSIRIZA Tikufotokoza momwe ndi komwe tingasangalalire ndi mbale zomwe zasintha kwambiri ndikusinthanso zakudya zachikhalidwe.

Umu ndi momwe "mchere wamoyo" wa Aponiente umagwirira ntchito

Ndi imodzi mwanjira zatsopano kwambiri zophikira. Januware watha, Mngelo Leon, wophika wa Kusankha (Nyenyezi 3 za Michelin), adatenga gawo la msonkhano wa gastronomic Madrid Fusion wokonzeka kudabwitsa anthu. Apanso, adapambana. "Mchere wamoyo" wake umapangitsa kupotoza kotsimikizika kwa zakudya zamchere zachikhalidwe. Ndi kusakaniza kwa mchere anayi wosiyanasiyana umene umapanga madzi a m’nyanja.

Mchere wochuluka kwambiri wokhala ndi mawonekedwe apadera: ukakumana ndi chakudya, kusintha kwa madzi ozizira kukhala olimba (makristasi amchere) otentha. Kutentha, komwe kumatha kufika 135ºC, kumaphika chophika chamtundu uliwonse nthawi yomweyo. Matsenga omwe amachitika pamaso pa odyerawo. Kuti musangalale ndi matsenga awa, mwachiwonekere, muyenera kupita ku Aponiente. Pali mindandanda yazakudya ziwiri: Nyanja yokhazikika (ma euro 195) ndi Nyanja kumbuyo (ma euro 225)

Kakhitchini wamakono ndi gawo

La kuzungulira Ichi ndi chimodzi mwa zizindikiro za zakudya zamakono. Njira imeneyi, amene anatuluka Bulli de Ferran Adrià Kwa zaka zopitilira khumi ndi zisanu, akupitilizabe kusangalala modabwitsa. Spherification ndi gelation yoyendetsedwa ndi kukonzekera kwamadzi. Pochita izi, ma alginate amagwiritsidwa ntchito, ma gelling othandizira opangidwa ndi algae abulauni omwe amapanga ma gels pokhapokha calcium ikakhala. Kwa madzi, amtundu wofunidwa ndi kununkhira, kuchuluka kwa alginate kumawonjezeredwa kenako kumizidwa, mothandizidwa ndi jakisoni kapena supuni, posambira madzi okhala ndi calcium. Umu ndi momwe amapangidwira timizeremizere tating'ono tija tazunguliridwa wosanjikiza bwino wa gelatinous, womwe umaphulika mkamwa kumasula kununkhira konse.

A kwambiri TOP adilesi kutsitsimutsa njirayi ya elBulli: Matikiti, ku Barcelona, ​​amodzi mwa malo odyera gululi ElBarri, motsogozedwa ndi Albert Adrià. Ili ndi nyenyezi ya 1 Michelin ndipo Maolivi ake ndi nthano.

Kuchokera ku zakudya zaku Korea kupita ku zakudya zamtundu wa 'OCOO'

Ndizofala m'nyumba za ku Korea kupanga mbale zachikhalidwe. OCOO ndi loboti yakukhitchini yomwe imaphatikiza njira zosiyanasiyana zophikira, kuyika chakudya kuwirikiza kawiri: pakukakamizidwa komanso kutentha. Popanda kulola nthunzi kuthawa, kusunga zonunkhira zonse mkati mwa mphika ndikuphika pamoto wotsika mwatsatanetsatane.

Zaka ziwiri zapitazo, Mateu Casañas, Oriol Castro and Eduard Xatruch, omwe kale anali ophika a Bulli, tsopano pamodzi poyang'anira malo odyera Sangalalani (2 nyenyezi za Michelin), adayamba kuyesa makina awa. Kolifulawa wakuda wokhala ndi coconut ndi laimu béchamel ndi imodzi mwazakudya zodyera zomwe zimagwiritsa ntchito njirayi. Kolifulawa amayenda kuphika kwa maola 17 okwanira atagawika magawo atatu a pulogalamu ya "dzira lakuda". Ayi, sichipsa. Chomwe chimasintha kwambiri ndi kapangidwe kake ndi kapangidwe kake. Chodabwitsa kwa odyera.

Nayitrogeni wamadzimadzi - matsenga oyera

Ngati pali wonyamula wamba (kapena chandamale, cha naysayers!) Cha zakudya zamagetsi, izi ndiye madzi asafe. Chikhalidwe chake ndikuti malo ake otentha ali -196Ndiye kuti, imakhalabe yamadzi ndi kutentha kotsika kwambiri, chakudya chimazizira mwachangu. Pazakudya zapamwamba amagwiritsidwa ntchito kwambiri kupeza ayisikilimu ndi ma sorbets okhala ndi mawonekedwe amtundu. Ndizabwino zomwe utsi umapereka.

Wophika Dani Garcia, chimodzi mwazizindikiro za njirayi ku Spain, ikupitilizabe kugwiritsa ntchito nayitrogeni wamadzi kudabwitsa alendo ake. Nitro Almadraba Tuna Tataki ili pamndandanda kuyambira BIBO Marbella monga ku Madrid.

Chovuta: galasi imamva bwanji?

Akuti akhala akukonza njira yopangira maphikidwe kwa miyezi ingapo ndipo pamapeto pake apeza. Gulu la Enigma (kukhazikitsidwa kwina kwa ElBarri, komanso 1 nyenyezi) amalandila mwalamulo "Mkate wagalasi". Kuluma kumeneku, komwe kumapangitsa kugwedezeka kwa chikhalidwe cha Catalan pa de vidre, n'kopweteka, kumaonekera bwino ndipo sikumamveka bwino.

Amapangidwa ndi wowuma wamadzi ndi mbatata. Ndipo, pakadali pano, tiribe zambiri. Amatumikiridwa ndi mafuta a ham ndi ma truffle wakuda ndipo ndi amodzi mwa Kupitilira 40 komwe kumapanga menyu yolawa yokha kuchokera kumalo odyera ku Barcelona.

Chokoma, chamchere, chozizira, chotentha

Chithovu Ndiwo chizindikiro china cha zakudya za techno-emotional. Izi ndi zokonzekera zotentha kapena zozizira zopangidwa kuchokera ku zonona, purees, zakumwa zomwe gelatin yaying'ono imawonjezeredwa kale. Madzi amalowetsedwamo siphon yomwe imagwira ntchito ndi makatiriji a nitrous oxide pansi pa kupanikizika komwe kumakakamiza zomwe zili mkati mwa botolo zikangoyendetsedwa.

Zotsatira zake ndi zonona zochepa zomwe zimasewera kwambiri kukhitchini. !Kuphatikiza zanu, chifukwa siphon ndiyosavuta kugwiritsa ntchito! Kuyesera: Kirimu wa nsomba zam'madzi ndi thovu la kolifulawa kuchokera Zalacain.

Kusewera mowoneka ndi wodyeramo

Bakha "wampira" yemwe amakonda tangerine ndi ayisikilimu wa gingerbread (wopangidwa ndi siphon). Kodi zakudya zamakono zikanakhala zotani popanda trompe l'oeil?

Umu ndi momwe ophika amasewera ndi chakudya Samuel Moreno ku malo odyera ogulitsira masitolo Kumasulira & ChâteauxAlcuneza Mill. Malo a gastronomic ku Sigüenza omwe akuwoneka koyamba chaka chino 1 nyenyezi yaku Michelin. Kusangalala ndikofunikira muzakudya zamtundu wa haute.

Zowoneka bwino

La Kutentha kochepa Zimaphatikizapo kuyika chakudyacho kutentha pang'ono, pakati pa 50º C mpaka 100º C. Chinthu china chodziwitsira ndi nthawi. Masewera olondola omwe kwa zaka zingapo tsopano titha kuchita masewera kunyumba ndi zida monga Yambani.

Njirayi imathandiza kuti chakudya chilichonse chikhale chophikira bwino, kuonjezera kukoma kwake, kusunga katundu wake ndi kupeza mawonekedwe odabwitsa. Malo odyera a Girona Celler de Can Roca, kumene amawala 3 nyenyezi zaku Michelin, ndi mpainiya mu njira iyi. Mosakayikira, adilesi yapamwamba kwambiri yoti musangalale nayo.

Kakhitchini iphulika

Chinali chaka cha 2003. Ferran Adrià adawonekera pachikuto cha zowonjezera Lamlungu la New York Times atanyamula karoti pamwambapa 'Chakudya cha Nueva Nouvelle'. Zina zonse ndi mbiriyakale.

Karoti, tangerine, sitiroberi. Titha kusintha madzi kapena madzi kukhala thovu ngati sopo pongowonjezera phospholipid lecithin. Zili pafupi emulsifier zachilengedwe (wopezeka mu dzira la dzira kapena nyemba za soya) zomwe zimachepetsa kukhathamira kwamadzi amodzi omwe amabalalikana wina. Izi zimapangitsa kukhala ndi mafuta osakhazikika, opepuka komanso otsekemera. Mphesa ya Cobo, Nyenyezi ya Michelin yomwe ili ku Burgos, Amapanga mphepo yam'nyanja ya nkhanu yake yokazinga ya Cantabrian ku Norway.

Kuyambira pachikhalidwe mpaka mtsogolo kudzera pakupanga zingalowe

Flamenco tablao yokhayo padziko lapansi yokhala ndi nyenyezi ya Michelin, the Corral de la Morería, PA amapereka tsiku lililonse ndi usiku kokha kulawa menyu kwa odyera mwayi asanu ndi atatu.

Chimodzi mwazakudya zodabwitsa kwambiri ndi mtundu wanthawi zonse wa Walnut, msuzi wokoma wokoma mtedza wamba wa zakudya zaku Basque. Ndi mafuta opopera yomwe imagwiritsa ntchito njira yopumira kuti ikwaniritse mawonekedwe apadera, ofanana ndi siponji yachisanu yomwe imasungunuka kamodzi mkamwa ngati maswiti a thonje. Choyamba konzekerani thovu, kenaka zingalowe m'malo kuti ziwoneke bwino ndipo pamapeto pake kuzizira kuphulika kozizira -30º C. Kuphatikizika kwapadera ndi kununkhira kwamtedza kwambiri.