Aplicación de la concha prieta ecuatoriana en alta cocina

Abstract:

He idea of this project is to make the Concha Prieta more known, its organoleptic characteristics, the uses, in what we can use in cuisine, and to make our gastronomy known. We will investigate its smell, taste and physical characteristics, in order to know how to recognize when a shell is in poor condition and everything that should be known about this product in order to work with it properly. We will also discuss about the places where the shell is found in its habitat, the provinces where are more production, who collects it, how it is collected, about its transportation and its cost. We will review the techniques of conservation and cooking of the product, to give the proper process to the shell and have a much better processed and elaborated product. We will include new techniques and assemblies for the preparation and reinvention of Ecuadorian cuisine. Finally, we will find the development of new recipes with avant-garde and traditional techniques of our cuisine, with this 100% Ecuadorian product, making people know that we have products of excellent quality here, at the same time give more options for the use of this product.

Año de publicación:

2018

Keywords:

• Concha prieta
• COCINA ECUATORIANA

Fuente:

rraae