The first half of march gave us the first edition of "Passeig de Gourmets", an activity to show what is done in gastronomy in this main street of Barcelona.
Different places of the Passeig and surrounding offered dishes and menús for people be able to experience their cooking. Also, there were organized some showcookings to give an slight view about a part of gastronomy.
Friday 16th, I had the chance of being at a showcooking about escabetxos (marinades) by Miguel Muñoz, head chef of hotel H10 The One Barcelona (Carrer Provença, 277).
As usual, there was a part to contextualize the showcooking. In the beginning, marinades were conservation methods using vinegar. But because of improvement in machines and techniques for food conservation, marinade is a cooking method as any other. This caused now mariande has less vinegar in recipes.
A marinade, depending on the kind of vinegar, will have differences of scents and flavours, so it can be customized in several combinations. But, a marinade, for being a marinade, must have a 24 hours rest, to assemble all the scents.
The first marinade we tasted was a vegetable one with paprika. It was made with white vinegar. The recipe was delicious, specially because of the vegetables crunchy. They were like pickled.
Immediately, there was a mackerel marinade that has orange juice instead of vinegar. Full of scent, delicate and so good.
The last one was a quail marinade that was almost a Catalan casserole, with pine seeds and prunes. It has a delicious stock made with oven toasted quail skeletons and vegetables. It can be done with another small bird. But, the point is legs should be more time cooking that breastes. The vinegar used was one made with Jerez wine.
For closing the showcooking, Miguel Muñoz mentioned three cooking secrets:
1) Love for what is done
2) Time
3) Patience
Different places of the Passeig and surrounding offered dishes and menús for people be able to experience their cooking. Also, there were organized some showcookings to give an slight view about a part of gastronomy.
Friday 16th, I had the chance of being at a showcooking about escabetxos (marinades) by Miguel Muñoz, head chef of hotel H10 The One Barcelona (Carrer Provença, 277).
As usual, there was a part to contextualize the showcooking. In the beginning, marinades were conservation methods using vinegar. But because of improvement in machines and techniques for food conservation, marinade is a cooking method as any other. This caused now mariande has less vinegar in recipes.
A marinade, depending on the kind of vinegar, will have differences of scents and flavours, so it can be customized in several combinations. But, a marinade, for being a marinade, must have a 24 hours rest, to assemble all the scents.
The first marinade we tasted was a vegetable one with paprika. It was made with white vinegar. The recipe was delicious, specially because of the vegetables crunchy. They were like pickled.
Immediately, there was a mackerel marinade that has orange juice instead of vinegar. Full of scent, delicate and so good.
The last one was a quail marinade that was almost a Catalan casserole, with pine seeds and prunes. It has a delicious stock made with oven toasted quail skeletons and vegetables. It can be done with another small bird. But, the point is legs should be more time cooking that breastes. The vinegar used was one made with Jerez wine.
For closing the showcooking, Miguel Muñoz mentioned three cooking secrets:
1) Love for what is done
2) Time
3) Patience
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