Utilización de la Cocina Molecular en la Preparación de Platos Típicos Ecuatorianos de la Región Sierra Centro

Abstract

The objective of this research was the Use of Molecular Cooking in the Preparation of Typical Ecuadorian Dishes of the Sierra Central Region. Using the experiment research method, the typical representative dishes variables, culinary techniques of molecular cuisine and acceptability were measured; the data was tabulated using the Microsoft Excel program. The study group of 9 people pointed out the following: culinary techniques of molecular cuisine, 3 people have knowledge about gelling, 2 people know foams, 2 people know spheres, 1 person knows airs, none knows deconstruction and 6 people know all the previous Six representative dishes from the central sierra region were presented, using a hedonic scale test to measure their acceptability. 57.41% of the respondents liked the application of molecular cuisine in the typical Ecuadorian dishes of the central sierra region. , in this way a high level of acceptability is demonstrated which favors the proposal in spreading the molecular cuisine in the preparation of typical Ecuadorian dishes of the central sierra region, with the purpose of deconstructing the traditional to achieve a modern gastronomy.