bachelorThesis
Aplicación de técnicas de cocina fusión mexicana ecuatoriana para el desarrollo de dips con base en haba, frijol, quinua, garbanzo, y cuatro variedades de ají: jalapeño, chipotle, panca y mirasol
Fecha
2022-03-22Autor
López Sojos, Manuel Adrián
Institución
Resumen
Dips are an important companion to meals, whether to enjoy
a conversation between friends, watch a movie or a football game. These
must be prepared according to the side dishes that accompany and there is the
art of combining flavors together and delighting diners. This is why
that the present work is dedicated to this small, but no less important
culinary recipe. The objective of this work is to apply cooking techniques
Ecuadorian-Mexican fusion for the development of dips based on broad beans, beans,
quinoa, chickpeas, and four varieties of peppers: jalapeño, chipotle, panca and
mirasol To achieve this, an initial investigation was carried out on the
origins and characteristics of ingredients such as their properties
nutritional and cultural component. From this, a
methodology for the elaboration of the dips in which techniques were implemented
culinary techniques of yesteryear in order to generate an enhancement of the flavors in the
products selected by being treated naturally and using methods that
best preserve the flavor of each ingredient. To detail what has been done
created standard kitchen cards, which describe the ingredients, techniques and
costing of each of the proposed preparations in order to put to
provision a new standard of preparation of these delicious
accompaniments.
Keywords: peppers. fusion cuisine. dips. Andean products. tatemado.