| dc.description.abstract | The following intervention work aims to implement roasted products such as cocoa
and coffee in different author recipes, both salty and sweet. Its use in hot and cold
cooking as a condiment is demonstrated through combinations and
experimentations using different cooking techniques. Each of the ingredients
studied is defined, both in concepts, history, organoleptic properties and frequent
uses in gastronomy.
Both cocoa and coffee are of great value to the Ecuadorian industry in the
economic, gastronomic, social, environmental and human health fields. These
products made the country position itself as one of the most competitive in Latin
America due to its participation in the world market.
This research begins with the experimentation of the different combinations of
cocoa and coffee-based products with other ingredients such as meat, vegetables,
seafood and dairy, using experimental cooking techniques such as vacuum
packing, spherification, gelling among others, in addition to traditional techniques
such as baking and maceration considering some characteristics such as aroma,
flavor, texture and colors in the resulting dishes for future applications in the
kitchen.
Through a series of tastings, it is obtained that the roasted ingredients of coffee
and cocoa are fused in correct proportions without being opaque or excessive with
some products such as lamb, mango, pork and orange.
Keywords: cocoa, coffee, cooking, experimental, recipes, techniques. | |
