Aplicación de técnicas de repostería en cuatro bulbos: dalia, jengibre, cúrcuma y remolacha para la elaboración de recetas de autor

Abstract

Bulbs are plants that grow underground and whose main function is storing nutrients; bulbs are also known as bulbous plants, therefore, they host others as rhizomes or underground stems, although it has been accepted to refer to all as bulbs. The dahlia bulb is consumed as if it were a jicama with the exception that it has a great variety of properties, however, the plant is kept for ornamentation. As for ginger, this is a rhizome known for its function against influenza and cough. On the other hand, turmeric is also a rhizome used as a spice for coloring foods, leaving aside all its benefits, and finally the beetroot is a bulb with high concentration of water that is said to help against arterial pressure. If we focus on sweets, pastry covers a large number of techniques from dough to ice cream, recently another term has entered the gastronomic world, molecular cuisine, this branch brings to confectionery a wider range of possibilities such as false caviars, airs and so on, which offer more flavor and freshness to preparations. We seek to present desserts using bulbs through molecular techniques and basic gastronomy, to reach the public with innovative recipes, fresh and simple, where the flavors, colors, shapes and textures in the dish manage to conquer their senses.