Aplicación en el ají de las técnicas de macerado, secado, ahumado y molido en piedra, para el desarrollo de recetas de sal y dulce

Abstract

With this study, I have managed to enhance the organoleptic characteristics of the hot chilli pepper (capsicum frutescens) by applying techniques such as macerated, smoked, dried and stone ground obtaining as a final result full of aroma, flavor and texture product to be used as main ingredient in the development and combination with other products and implementing a new range of salt and sweet recipes.

This study was complemented with gathering information based on culinary preparations whose main ingredient is chili resulting in the following gastronomic proposal. Crepes with flamed fruits and passion fruit pepper, spicy puka pork, picaros of chili as part of a sauce in the preparation of shrimp skewers.

The macerated chilli pepper is used in recipes such as truffles white chocolate with mango sauce, in this recipe chilli it is macerated with white vinegar, lemon verbena and lemongrass to emanate flavor and smooth and very aromatic scent pumpkin pie and chilli where the chili is marinated with mint and lemon verbena to be combined with the flavor and sweetness of pumpkin and to give a touch of citrus white vinegar is used.

Fresh chilli pepper is used in the production of sweet recipes such as chili mousse with praline pecan.