Regardless of the subjective values \u200b\u200bassociated with evident pleasure, and aesthetics of presentation, which is behind the creative act when it comes to cooking, there are also quite technical objectives, not complied with, make a good intention issued from a kitchen is diluted by lack of expertise. A great example of this is given time to cook appetizers, hors d'oeuvres or appetizers, as popularly know them in Venezuela. Slightly, given the limited physical extent of this column, try walking on the 7 basic rules when cooking in small format.
1. the appetizer in itself is a world : It is very important to understand that do not cook appetizers in small what we know to do. This is a totally different world, much as it can be the bakery, hence it is essential idearlos with as little preconceptions as possible and study them with the same discipline that is needed to understand For example, the world of pasta and sauces.
2. all a matter of proportion : Of the more complex things to grasp when gag is made with regard to proportions. Nor is it possible to try to make your pair less than a traditional dish, nor is increased several times the size of what has been successful appetizer formats. In order to understand: There are few things tastier than a pizza and a few less elegant than a box of pizza tray past a wedding. On the other hand, few things more sublime than a Tequeño, and little more vulgar than a tequeñón.
3. The strength of the bite : An appetizer is usually an experience that at best be achieved with two bites to be satisfy at the taste, hence the importance of being strong appeal when spices, sugar, salt and hot eventually. The rule is simple: That two morsels satiate, three bored.
4. What if more than one bite? : Not every appetizer is meant to be eaten in one bite and surprisingly one of the factors most often forget is what to do with the piece that was? Sometimes it is something that is dripping wet and fingers, sometimes it's a spike that becomes even dangerous when displaying toed, or simply be part of a crisp, disarming into several pieces. The advice in these cases is simple: Never serve an appetizer without having seen you first how it behaves after the first bite.
5. Dance transport : No appetizer takes "silver." On the contrary, is always served on a tray accompanied by several companions identical. A tremendous amount of times we forget that this tray will be carried by a waiter hastily highly requested. Just to make a canoe from cassava hamaquee tartar "pico and gallo" with a strip of chive that swings gallant and precious, for surely the end result is a messy trip under inedible. All travel appetizer, and are the waves move that should reach the mouth just as he left the kitchen.
6. The long wait : Imagine that the appetizer that is designed to pinch a small glass (milk Andean soup, potato and cilantro) thought enough to observe the 5 precepts already mentioned ... Something we forgot. The soup served wait several minutes before a busy waiter to come and collect the tray under fractal, and in that time the surface of each cream soup will be an uncomfortable that have nothing to do with the original idea. We have forgotten that the expected transformation.
7. All experience is cadence : Finally. When we serve appetizers at a party we forget that our guests will eat more and in order. Would ask you will be served an appetizer apple cinnamon, after one of cassava with beans and cream just before tequeños? As in the case of a formal meal with starter, main course and dessert, it is important to imagine the overall experience in terms of taste.
1. the appetizer in itself is a world : It is very important to understand that do not cook appetizers in small what we know to do. This is a totally different world, much as it can be the bakery, hence it is essential idearlos with as little preconceptions as possible and study them with the same discipline that is needed to understand For example, the world of pasta and sauces.
2. all a matter of proportion : Of the more complex things to grasp when gag is made with regard to proportions. Nor is it possible to try to make your pair less than a traditional dish, nor is increased several times the size of what has been successful appetizer formats. In order to understand: There are few things tastier than a pizza and a few less elegant than a box of pizza tray past a wedding. On the other hand, few things more sublime than a Tequeño, and little more vulgar than a tequeñón.
3. The strength of the bite : An appetizer is usually an experience that at best be achieved with two bites to be satisfy at the taste, hence the importance of being strong appeal when spices, sugar, salt and hot eventually. The rule is simple: That two morsels satiate, three bored.
4. What if more than one bite? : Not every appetizer is meant to be eaten in one bite and surprisingly one of the factors most often forget is what to do with the piece that was? Sometimes it is something that is dripping wet and fingers, sometimes it's a spike that becomes even dangerous when displaying toed, or simply be part of a crisp, disarming into several pieces. The advice in these cases is simple: Never serve an appetizer without having seen you first how it behaves after the first bite.
5. Dance transport : No appetizer takes "silver." On the contrary, is always served on a tray accompanied by several companions identical. A tremendous amount of times we forget that this tray will be carried by a waiter hastily highly requested. Just to make a canoe from cassava hamaquee tartar "pico and gallo" with a strip of chive that swings gallant and precious, for surely the end result is a messy trip under inedible. All travel appetizer, and are the waves move that should reach the mouth just as he left the kitchen.
6. The long wait : Imagine that the appetizer that is designed to pinch a small glass (milk Andean soup, potato and cilantro) thought enough to observe the 5 precepts already mentioned ... Something we forgot. The soup served wait several minutes before a busy waiter to come and collect the tray under fractal, and in that time the surface of each cream soup will be an uncomfortable that have nothing to do with the original idea. We have forgotten that the expected transformation.
7. All experience is cadence : Finally. When we serve appetizers at a party we forget that our guests will eat more and in order. Would ask you will be served an appetizer apple cinnamon, after one of cassava with beans and cream just before tequeños? As in the case of a formal meal with starter, main course and dessert, it is important to imagine the overall experience in terms of taste.
II
When the news came and uprooted us a bit, and this column was written. On Wednesday died Catalan chef Santi Santamaria. He visited his restaurant in Singapore and death found him at age 53 with his boots on, is sitting at the table eating. Deservedly, has been a death that shocked our business from the ground. Let these few lines the deep respect shown by this chef who grew up with the writings and wisdom of the dishes on the genius of Can Fabes. " He died a genius. I know. 
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