Análisis de las técnicas culinarias ancestrales para su aplicación en elaboraciones de la cocina cuencana

Abstract

The following monograph has been created in order to learn about the ancient culinary techniques, its origin, history and use and implementation within cuencana ingredients kitchen, in the most representative and important city dishes. Analyze each of the techniques this way know what characteristics, their uses, and then apply them in recipes proposals and also learn more about each of the preparations in technical, historical and culinary aspects; improve both their appearance presentation as well as the amount of ingredients needed, and appropriate tools for its use, considering that the rescue, assessment and evaluation of these techniques is very important because with the evolution of culinary processes and magnitude the technology has reached the cuencana kitchen has suffered a loss notorious of ancestral culinary traditions.Besides standardizing a menu will be improving their presentation while retaining its flavor and typical development.In Chapter I, we present the analysis and study of the history, origin and features of the ancestral gastronomy, like its definition. The use, the study of origin and technical analysis of each ancestral techniques: Draped, cooking in clay, roasted on coals, Pachamanca and baking stone. They will guide us to the best interpretation and application within cuencana ingredients kitchen.In Chapter II we focus on cuencana kitchen, studying their background, history, ingredients most used within the city, important gastronomic festivities related field. Moreover it is classified to the typical dishes of the cuisine cuencana dividing them into: Starters, main courses and desserts.In chapter III the use of ancient techniques of cooking recipes proposals for this work is implemented, the necessary utensils to be used will be detailed, processes each recipe both in quantities of ingredients, description of flavors, textures, temperatures and end flavors. In the IV and last chapter are the techniques of each of the proposed elaborations chips, as a tentative menu 5 times will be detailed to allow tasting and their analysis.