gastronomy

The two culinary techniques are based on the same fact: putting the food in the oven. We might think they are the same, but what is the difference?

Two factors must be taken into account: they are rich in omega-3 fatty acid and have low levels of mercury, a toxic that accumulates in large species.

It contains beta-glucans, a plant compound that reduces the risk of cardiovascular disease.

The Madrid restaurant Botín is listed in the Guinness Records as the oldest in the world. However, some experts dispute it. The doubt is between Madrid and Paris.

'Mousse' is a word of French origin that is used to designate lightened foods made up of air bubbles separated by a liquid film, which only remain stable if the liquid from the walls does not fall back. They usually consist of the main product mixed with whipped cream or egg whites and with a stabilizer, usually gelatin.

The browning of vegetables is due to enzymes called polyphenol oxidases (PPO) that catalyze the oxidation of different compounds in fruits, vegetables and vegetables in the presence of oxygen. The process is known as enzymatic browning, and it occurs in cut fruits and leaves (apples, potatoes, mushrooms ...) and can be avoided by adding lemon, which contains ascorbic acid or vitamin C, which is an antioxidant compound.

Oil pearls, false caviar of melon with ham, spherical pea ravioli, raspberry balls, liquid croquettes, spherical gazpacho ... These are some of the foods that can be cooked with the spherification technique, which uses a substance called alginate - obtained from natural algae - to create spheres of liquid food protected by a very thin flexible membrane that "explodes" on contact with the mouth and immediately releases its contents.

Can a cloud taste? Is it possible to create a scent of wet earth? What is oil powder? And the spherical gazpacho? These are some of the technologies that are allowing chefs to innovate in terms of flavors, textures ...