Aplicación de técnicas de cocina de vanguardia en recetas de comida típica del Azuay

Abstract

The present job has the objective of studying the different avant-garde cuisine techniques, their equipment, and its applications in the local gastronomy; in order to later give a modern approach to our local cuisine. The first part is focused on the investigation about the distinctive equipment utilized in the modern avant-garde cuisine and its applications within the gastronomy, given that currently a great variety of the equipment can be found for the production of meals in a restaurant. We did an analysis about the main influences towards the Azuayan gastronomy, which has progressively changed with time, and later an introduction to the new cooking techniques and a study about the main products used in the typical Azuayan food. In order to apply the avant-garde techniques to our cuisine, fifteen representative dishes have been selected from the Azuayan gastronomy and its traditional preparation steps. The purpose of these is to replace the used techniques with avant-garde methods in order to obtain the best quality results and to make a great contribution to the local gastronomy. The rang of acceptation of these recipes was qualified through a tasting trial formed by professors and students of the Faculty of Science of the Hospitality, a place where characteristics such as flavor, presentation, and preservation of the traditional flavor where evaluated. The results were very satisfactory. As a conclusion we can state that the avant-garde cuisine is totally applicable to the typical Azuayan gastronomy, obtaining excellent results as prove to it during the pre-elaboration and elaboration of our typical cuisine.