Aplicación de métodos de cocción en carnes de chivo y borrego para la elaboración de recetas de cocina de autor

Abstract

The importance of rescuing and revaluing meat products such as of goat and sheep, have remained in our culture for a long time; leads us to develop this intervention project with great interest, that the main objective is to promote their consumption and to make known alternatives of preparations with these products. To achieve the project, a bibliographical and experimental study was carried out where the previous knowledge is put to the test, to verify what are the proper methods that will help us improve the taste and texture of these substances. This also discusses the different cooking methods relevant to these meats, for getting a better result, as a personal contribution author recipes are made so that people who are interested in this project, can have a guide for the preparation of their own procedures. With this project we demonstrate all the experience and study gained throughout our time in the university, as a result we try to offer new dishes, with touches and flavors that identify the authors, it's not just about making different food, but to create cooking that transmits a feeling, a taste that shows that there was study and hard work to reach a satisfying result.