Many lines have dedicated this column over nearly five years to address the intricacies of culinary discourse from their successes and from those shortcomings, as a consequence, the minimized. We have commented that the pair be historicist and sociological discourse that explains our kitchen from its precarious origins, must be added the technical vision to praise its evolution. We talked about the need to understand that the concept of seasonality cuisine is not the privilege of those living the seasons, but on the contrary, it is up to document in Latin America to the overwhelming abundance of seasonal ingredients in the middle of our baroque concert. We have commented that the schematic marvelous compendium of technical language that gave us the French for us to communicate those of the brotherhood of the fire, through text books, you need to add words and message, and point majarete stew. We also said that the Venezuelan cuisine is complex, not laborious, but because learning is needed to replicate and understand.
all peoples, and only for a need for belonging, have attachments to their traditions, but this does not necessarily mean that it is an emotional bonds from the pride and certainty. Conquest and cultural imperialism are two extremely powerful forces, such as balloons that make us envious scan distant horizons and blur the land we walk on, live and smell.
Quite obviously at this stage of globalization that embraces us, that intangible cultural elements that add up to economic assets (we refer to songs, dances, customs, food ...) have come to have real leadership when establish the mechanisms for marketing of our nations, not only for commercial purposes, but especially differentiators. Inserted to achieve in the enviable club of countries that are building their global reputation through its cultural values \u200b\u200binvolves giving the huge leap from the realm of affection for the land belonging to the belief that our culture is a unique value in the transferable securities global level. A good example that points to the fact that not even "believe", is what occurs in almost all culinary schools at the time of passing the professional view regarding the use of Maizina (understanding that the mark has come to be commonly used word) or precooked corn flour.
Except for some vagaries of the modern kitchen, the man has never liked to eat sauces Aguaditas, that's what the soups. Hence, from the beginning of culinary alchemy've managed to devise thickeners. Nut dust, blood, mashed vegetables, gelatin, starches, have had throughout history its moments of glory. Because the specialized gastronomic literature had its origins in the Old Continent of Europe, it was natural that his two preferred ways to thicken sauces end up being the most widely taught and, in consequence of this transmission, the most respected. We refer to the method of reduction (slow cooker to thicken) and the use of Roux, which is the concern of this article. It is simply the use of wheat flour (mixed with butter to avoid then lumps) to "freeze" the water molecules in the sauce to thicken. Such is the academic popularity of Roux as a thickener, which has generated the matrix of the opinion that it is thickened with gourmet cooking and do it with corn or flour Maizina befits those who still can not cook professionally. The meta-message behind this statement is a mess: The European wheat is characteristic of haute cuisine and our corn (or potatoes, depending on the starch used) is a homemaker. Again, this is done, the speech minimizer of our processes of our own cultural and technical developments. Exercising
hypothetical being chauvinistic, we could saying "Those poor Europeans who had to settle with the wheat flour in the absence of corn or potato," but neither is better than Maizina Roux and vice versa. Each town has managed its origins as he could and with what I had, and about that closet invented dishes. So as I'm sure if it is not a baby porridge or majarete Maizina coconut meal, the result would be anything but good, also I know that a béchamel sauce for lasagna made with Maizina, always a sister less than the original sauce thickened with flour.
So, without intention to offend, I inform you that Maizina use all the time. I'm Latin American.
all peoples, and only for a need for belonging, have attachments to their traditions, but this does not necessarily mean that it is an emotional bonds from the pride and certainty. Conquest and cultural imperialism are two extremely powerful forces, such as balloons that make us envious scan distant horizons and blur the land we walk on, live and smell.
Quite obviously at this stage of globalization that embraces us, that intangible cultural elements that add up to economic assets (we refer to songs, dances, customs, food ...) have come to have real leadership when establish the mechanisms for marketing of our nations, not only for commercial purposes, but especially differentiators. Inserted to achieve in the enviable club of countries that are building their global reputation through its cultural values \u200b\u200binvolves giving the huge leap from the realm of affection for the land belonging to the belief that our culture is a unique value in the transferable securities global level. A good example that points to the fact that not even "believe", is what occurs in almost all culinary schools at the time of passing the professional view regarding the use of Maizina (understanding that the mark has come to be commonly used word) or precooked corn flour.
Except for some vagaries of the modern kitchen, the man has never liked to eat sauces Aguaditas, that's what the soups. Hence, from the beginning of culinary alchemy've managed to devise thickeners. Nut dust, blood, mashed vegetables, gelatin, starches, have had throughout history its moments of glory. Because the specialized gastronomic literature had its origins in the Old Continent of Europe, it was natural that his two preferred ways to thicken sauces end up being the most widely taught and, in consequence of this transmission, the most respected. We refer to the method of reduction (slow cooker to thicken) and the use of Roux, which is the concern of this article. It is simply the use of wheat flour (mixed with butter to avoid then lumps) to "freeze" the water molecules in the sauce to thicken. Such is the academic popularity of Roux as a thickener, which has generated the matrix of the opinion that it is thickened with gourmet cooking and do it with corn or flour Maizina befits those who still can not cook professionally. The meta-message behind this statement is a mess: The European wheat is characteristic of haute cuisine and our corn (or potatoes, depending on the starch used) is a homemaker. Again, this is done, the speech minimizer of our processes of our own cultural and technical developments. Exercising
hypothetical being chauvinistic, we could saying "Those poor Europeans who had to settle with the wheat flour in the absence of corn or potato," but neither is better than Maizina Roux and vice versa. Each town has managed its origins as he could and with what I had, and about that closet invented dishes. So as I'm sure if it is not a baby porridge or majarete Maizina coconut meal, the result would be anything but good, also I know that a béchamel sauce for lasagna made with Maizina, always a sister less than the original sauce thickened with flour.
So, without intention to offend, I inform you that Maizina use all the time. I'm Latin American.
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