Desarrollo de un manual de manejo de horno de barro y su uso en preparaciones culinarias

Abstract

Throughout history, clay ovens have been a fundamental part of global gastronomy. Over time, this cooking method has lost space in current cuisine; this entails taking interest in the development of this intervention project, which main objective is the development of a manual of procedures for the operation of clay ovens. For this research a bibliographic and experimental study will be made, the proposed methodology is qualitative and quantitative. The acquired knowledge will be applied in the cooking processes of different meat products and the correct times and temperatures for each food will be determined, these parameters will be used to document the instructions in the production of the manual. Through the training and skills acquired throughout the university career, it is intended to contribute with new ideas, flavors and textures, focusing this intervention project, not only in the preparation of food, but in creating an experience that demonstrates that the proper use of this instructive, will optimize the performance and quality of the final product.