Aplicación de técnicas culinarias con base en el SCOBY (Medusomyces gisevii) para el desarrollo de preparaciones gastronómicas

Abstract

This research addresses the culinary techniques that can be applied to the SCOBY product, which is trending due to its versatility and nutritional role in daily diets. The objective of the research is to thoroughly understand all the characteristics of the SCOBY product. To this end, the research will reveal everything related to organoleptic characteristics such as flavor, color, smell, texture, as well as preservation methods, among which refrigeration, freezing, and dehydration stand out, which guarantee storage for later use. Furthermore, all the culinary techniques applicable to the product are broken down, such as fermentation, marinating, and basic and advanced cooking methods that have been developed throughout the process. Finally, the different culinary techniques applicable to both signature recipes and deconstructions of gastronomic dishes are described. A pairing with traditional and modern ingredients was also performed. Throughout the investigation, product data sheets, elaborate processes with photographic evidence, and, above all, information based on background information may be found. This is intended to ensure veracity within the investigative process.