Chilean Cuisine: color, flavor and identity:
red pepper or paprika "?
Color
Neither dogs or cats can see colors, the lack of color are deprived of an effective dimension of discrimination. Yet now we see them food pigments.
Humans if we perceive colors, but do not know if all we see exactly the same. At school we were taught that colors are "cold" and other "warm", which is about the primary (pure) and secondary (mixed). Since we know all their names here have a tendency to put them names, such as yellow duck, red wine dregs, etc..
As this is food and not on color theory, let the point. In Chile, many dishes are added "color", a preparation based on oil or hot fat and pepper color, some would add any other seasoning.
At lunch, the colors help to visually appreciate it, because first the meal we "enter" by sight. In every culture the assessment of color is different, I mean, for example the color for mourning in some parts of the world is white other black, and so are more examples of how varied is the valuation of them.
and Japanese cuisine in China, the colors are an important part of the preparations, there is great concern about the aesthetic theme. In Western cultures from antiquity are some descriptions of the colors in plates, in the Middle Ages in the food color was also valued, so much so that there are recipes that have a color name included, such as white sauce or green sauce the blancmange-known to us in Notes for the History of Chilean Cuisine, "says corresponds to a preparation called in other parts sweet milk jam, dulce de leche, caramel, menjar blanc.
"Menjar blanc, which in medieval and Renaissance was a dish of cooked chicken breasts, broken and mixed with sugar, milk, rice flour. A savory stew of Arab origin, color stew white-beige, called tafaya. The closest to blancmange sweet candy is another Arab-Andalusian called "candy cane" blancmange-like molded or caramel. "Eugenio Pereira Salas.
addition to the historical evolution of color plates, is the visual assessment. The colors, even in the kitchen, are subject to fashions and styles are kitchens and other pastel colors where the color is vivid (eg India and Indonesia food). Like all fashion, it evolves and can come back, for something is so retro trend, mixed with innovation.
Colors in the valley. Anabella What determines the color of our food is usually the color of the raw materials we have on hand, and increasingly we are in our country have access to more colors due to the influx of products from outside , places with more exuberance of colors. Each station gives access to products and colors that vary in chile now, autumn appear temptations that at one time is difficult to obtain, although today with cold techniques, conservation, food imports and other stuff ... we have access all or virtually any other product even if station, that if fresh produce is always more appetizing, with scent and natural color.
Another aspect that influences color get in the preparations is the technique used to prepare, I remember that girl "I entered the green beans" were so unattractive to the average color brown, but now that the idea of \u200b\u200bletting them "al dente" deep green color makes them far more palatable, of course my mom would have said they are medium rare!
Another aspect that influences color get in the preparations is the technique used to prepare, I remember that girl "I entered the green beans" were so unattractive to the average color brown, but now that the idea of \u200b\u200bletting them "al dente" deep green color makes them far more palatable, of course my mom would have said they are medium rare!
eggplant, lettuce and spinach. Anabella innovations in agriculture and the incorporation of seeds, also has made our table something more colorful, by our courage and ability to make salads "cheerful and tasty" was much more restricted now look at the variety of lettuce and its color and texture or appearance on our markets or yellow peppers almost black. We must seize to say that the pair have been disappearing varieties of seeds, we changed the tomatoes and the corn of yesteryear and that talk of strawberries (this is the nostalgic memory of scents, colors and flavors of childhood.)
Luckily there are places where women chile have organized and are "guardians of seeds."
food colors often give us the impetus to want to eat something, but there are also other factors being one of the important.
Luckily there are places where women chile have organized and are "guardians of seeds."
food colors often give us the impetus to want to eat something, but there are also other factors being one of the important.
The colors and textures also differentiate us
goat cheese, tomatoes, peppers and olives. Anabella Interesting read Sonia Montecino is in question at the ceviche, which as an anthropologist so from the point of view identities, emphasizing, as she says the similarities and differences of others and ourselves, with what emerges as a preparation to excellence creates distinctions (that in relation to the Peruvian and Chilean ceviche).
As early as January 2008 in the Chilean Cocktail III Some recipes with seafood and fish. wrote about the history of ceviche, this time I'll go on the other side ...
Montecino Following in the ceviche, says that the language of national culinary identity makes it readable in a space that has a common cultural history.
Write the first competitions (differences) between the two we "throw the universe of color "white fish here versus the other with dark meat, white onion on this side v / s red onion on the other side Continue your analysis by entering the world of forms, fish meat, diced ( or further south near ground or scraped), while there is diced.
spatiality also mentioned, ie the location in space on the plate of ingredients, in Chile the onion, pepper and mixed meat, while in Peru the onion and peppers down, the meat up. Enter
carving then another property, she mentioned the senses, from the fine arts I speak of the textures smooth / rough. She ends this analysis from cultural anthropology at the mention of mixtures of sweet and balance that make Peru (sweet fish), while here the ceviche usually go alone and is sometimes accompanied by potatoes and mayonnaise.
As early as January 2008 in the Chilean Cocktail III Some recipes with seafood and fish. wrote about the history of ceviche, this time I'll go on the other side ...
Montecino Following in the ceviche, says that the language of national culinary identity makes it readable in a space that has a common cultural history.
Write the first competitions (differences) between the two we "throw the universe of color "white fish here versus the other with dark meat, white onion on this side v / s red onion on the other side Continue your analysis by entering the world of forms, fish meat, diced ( or further south near ground or scraped), while there is diced.
spatiality also mentioned, ie the location in space on the plate of ingredients, in Chile the onion, pepper and mixed meat, while in Peru the onion and peppers down, the meat up. Enter
carving then another property, she mentioned the senses, from the fine arts I speak of the textures smooth / rough. She ends this analysis from cultural anthropology at the mention of mixtures of sweet and balance that make Peru (sweet fish), while here the ceviche usually go alone and is sometimes accompanied by potatoes and mayonnaise.
Mote with dried peaches, dessert or traditional summer drink. Anabella Our dishes have their own identity
Not only can we know when we have a recipe for Chilean food, (even if our preparations have influences from other parts of the world at different times) by colors, shapes, products, characteristic smells, this identity has been shaped according to available items on hand, to national tastes and have been adapting our ideosicracia.
reading a Sunday newspaper El Mercurio, I found an interview in Spain with Ferran Adria, whose restaurant was again awarded as the best in the world is one that has "tax" in cooking techniques such as deconstruction , sferification, lyophilization, gelatinization, almidonación. The interview was conducted against various Chilean dishes. Here I write some of his opinions about our food:
... "It takes a lot of respect because I see cooking as a language.
So if you do not know German and Germany, you learn four words and can use and make it funny. But to know well the Chilean cuisine, you should go there, working, for the same three months. We pies: how many kinds there are, how they are. The cuisine of a country is very serious, many years of culture and as to get anyone to trivialize her, however much it Ferran Adria. "
... ..." I think that Chilean food is very close to a part of English cuisine, which is quite logical. "
... - Any special flavor that is left in memory? "The one that struck me was the crazy, is not here. It is a strange product. But what I remember most is the picoroco Chile. I love seafood and you guys have very interesting species. Alga also showed me, what do you call a weed so long? - Cochayuyo? - Cochayuyo! How good is the seaweed!
-A curiosity: could deconstruct a pine pie? "Yes, of course, everything can be done. Now we do very little deconstruction, but in the nineties the use because, as we were creating a new language, broke dishes to older that people identify and capture what we wanted to convey. Deconstruction, however, does not make sense unless you know the original dish. For example, tell me a Chilean dish ...- .-... charquicán charquicán, very well. If you give me to try a deconstruction of charquicán, because I do not care because I know neither the old nor the new version. For me the two will be new ...
Copying Mercury April 10, 2009.
I could not resist the temptation to share part of the interview, I think the same thing said by any of us would most unnoticed. They desire that many of our students in food or current chef cooks or attack without shame the deconstruction of our dishes, have a stronger background in the roots of our cuisine. So I'll keep trying to go in sharing more about our traditional Chilean cuisine, with history, ideas and recipes.
Not only can we know when we have a recipe for Chilean food, (even if our preparations have influences from other parts of the world at different times) by colors, shapes, products, characteristic smells, this identity has been shaped according to available items on hand, to national tastes and have been adapting our ideosicracia.
reading a Sunday newspaper El Mercurio, I found an interview in Spain with Ferran Adria, whose restaurant was again awarded as the best in the world is one that has "tax" in cooking techniques such as deconstruction , sferification, lyophilization, gelatinization, almidonación. The interview was conducted against various Chilean dishes. Here I write some of his opinions about our food:
... "It takes a lot of respect because I see cooking as a language.
So if you do not know German and Germany, you learn four words and can use and make it funny. But to know well the Chilean cuisine, you should go there, working, for the same three months. We pies: how many kinds there are, how they are. The cuisine of a country is very serious, many years of culture and as to get anyone to trivialize her, however much it Ferran Adria. "
... ..." I think that Chilean food is very close to a part of English cuisine, which is quite logical. "
... - Any special flavor that is left in memory? "The one that struck me was the crazy, is not here. It is a strange product. But what I remember most is the picoroco Chile. I love seafood and you guys have very interesting species. Alga also showed me, what do you call a weed so long? - Cochayuyo? - Cochayuyo! How good is the seaweed!
-A curiosity: could deconstruct a pine pie? "Yes, of course, everything can be done. Now we do very little deconstruction, but in the nineties the use because, as we were creating a new language, broke dishes to older that people identify and capture what we wanted to convey. Deconstruction, however, does not make sense unless you know the original dish. For example, tell me a Chilean dish ...- .-... charquicán charquicán, very well. If you give me to try a deconstruction of charquicán, because I do not care because I know neither the old nor the new version. For me the two will be new ...
Copying Mercury April 10, 2009.
I could not resist the temptation to share part of the interview, I think the same thing said by any of us would most unnoticed. They desire that many of our students in food or current chef cooks or attack without shame the deconstruction of our dishes, have a stronger background in the roots of our cuisine. So I'll keep trying to go in sharing more about our traditional Chilean cuisine, with history, ideas and recipes.
clay pot, quite used in our kitchens. Anabella Chilean Recipes color:
rice with tomato
1916 The Practical Cook
4 ounces of rice
2 ounces butter 1 ounce grated cheese ½ onion
2 shallots 2 tablespoons tomato sauce 3 tomatoes
1 clove 1 bunch assortment
smell, salt, chili pepper i.
Soak the rice in boiling salted water. Destílese i get in a saucepan with the onion, cloves, the bouquet assortment, tomato sauce and a pint of broth, let boil i put it more broth if too dry. Friese finely chopped shallot in one ounce of butter and Add rice. I will take it off the field onion season with range i salt, chili pepper i, i agréguesele cheese.
Tomatoes sliced \u200b\u200bi cut and fried in oil. The rice is poured into the source i is decorated with fried tomato slices. Conger
the gardener
1916 The Practical Cook
1 conger
1 tablespoon oil ½ cup white wine 1 sprig of parsley
½ onion
4 carrots ½ cucumber 1 cup oil
2 eggs ½
cauliflower green beans, salt, pepper vegetables i.
Clean the fish, place in roasting pan, add salt, pepper i need, oil, wine, a sprig of parsley, carrot i quartered onion, add water to cover the fish i is set to simmer for twenty minutes.
e is removed from heat allow to cool in the broth, carrots, green beans I cooked separately, the same thing is done with cauliflower.
mayonnaise is made with raw egg yolk cooked i other, oil, salt, pepper, lemon juice i.
fish is arranged on the serving tray i is covered with mayonnaise, vegetables, dressing on the side i was placed in piles around the serving tray porotitos alternating groups, with other finely chopped carrot and cauliflower and alternating.
fish is placed on strips of cucumber i parsley, chopped egg finite.
jerky sauce noodles and shrimp tails
Bugueño Hilda del Carmen, Ovalle IV Region
first book contest in traditional Chilean cuisine School Women
Prodemu 1999
1 package of 250 grams of noodles
1 kilo of ripe tomatoes 1 sprig of basil
¼ ¼
goat cheese goat jerky
20 shrimp tails in the area (river)
1 / 8
olive oil ¼ large bitter olives 2 cloves garlic
Browse
Sal peeled tomatoes in a medium saucepan.
Chop the tomatoes into large pieces with the garlic cloves into four, add the basil leaves to taste, cook this over low heat until sauce is formed. Five minutes before adding the beef jerky off in pieces, put the olives in cuts, fart, put salt to taste.
Wait 10 minutes and put out the fire. Pour olive oil to taste.
In separate pan cook the noodles and cook the shrimp about.
Then put the noodles into a source, then add the sauce over the noodles without stirring. Grate the cheese
and drop it gently on top of the sauce without stirring, then add the shrimp tails adorning the dish.
Quince
cuisine
home practice Cook the quince
shell, Peel and stop by the hottest screen as possible. Catch fire with a quarter more sugar than quince, when heavy crude. Stir constantly, add a little water, wash in which the waste is cooked pulp or seed, before cooling.
quince puree dessert
This is a free adaptation
Once you have cooked the quince, peel and put the pulp in a blender with some juice and grind, add sugar or sweetener to taste. You get a nice yellow mash, to serve for dessert, if you want to sprinkle with cinnamon dust.
1916 The Practical Cook
4 ounces of rice
2 ounces butter 1 ounce grated cheese ½ onion
2 shallots 2 tablespoons tomato sauce 3 tomatoes
1 clove 1 bunch assortment
smell, salt, chili pepper i.
Soak the rice in boiling salted water. Destílese i get in a saucepan with the onion, cloves, the bouquet assortment, tomato sauce and a pint of broth, let boil i put it more broth if too dry. Friese finely chopped shallot in one ounce of butter and Add rice. I will take it off the field onion season with range i salt, chili pepper i, i agréguesele cheese.
Tomatoes sliced \u200b\u200bi cut and fried in oil. The rice is poured into the source i is decorated with fried tomato slices. Conger
the gardener
1916 The Practical Cook
1 conger
1 tablespoon oil ½ cup white wine 1 sprig of parsley
½ onion
4 carrots ½ cucumber 1 cup oil
2 eggs ½
cauliflower green beans, salt, pepper vegetables i.
Clean the fish, place in roasting pan, add salt, pepper i need, oil, wine, a sprig of parsley, carrot i quartered onion, add water to cover the fish i is set to simmer for twenty minutes.
e is removed from heat allow to cool in the broth, carrots, green beans I cooked separately, the same thing is done with cauliflower.
mayonnaise is made with raw egg yolk cooked i other, oil, salt, pepper, lemon juice i.
fish is arranged on the serving tray i is covered with mayonnaise, vegetables, dressing on the side i was placed in piles around the serving tray porotitos alternating groups, with other finely chopped carrot and cauliflower and alternating.
fish is placed on strips of cucumber i parsley, chopped egg finite.
jerky sauce noodles and shrimp tails
Bugueño Hilda del Carmen, Ovalle IV Region
first book contest in traditional Chilean cuisine School Women
Prodemu 1999
1 package of 250 grams of noodles
1 kilo of ripe tomatoes 1 sprig of basil
¼ ¼
goat cheese goat jerky
20 shrimp tails in the area (river)
1 / 8
olive oil ¼ large bitter olives 2 cloves garlic
Browse
Sal peeled tomatoes in a medium saucepan.
Chop the tomatoes into large pieces with the garlic cloves into four, add the basil leaves to taste, cook this over low heat until sauce is formed. Five minutes before adding the beef jerky off in pieces, put the olives in cuts, fart, put salt to taste.
Wait 10 minutes and put out the fire. Pour olive oil to taste.
In separate pan cook the noodles and cook the shrimp about.
Then put the noodles into a source, then add the sauce over the noodles without stirring. Grate the cheese
and drop it gently on top of the sauce without stirring, then add the shrimp tails adorning the dish.
Quince
cuisine
home practice Cook the quince
shell, Peel and stop by the hottest screen as possible. Catch fire with a quarter more sugar than quince, when heavy crude. Stir constantly, add a little water, wash in which the waste is cooked pulp or seed, before cooling.
quince puree dessert
This is a free adaptation
Once you have cooked the quince, peel and put the pulp in a blender with some juice and grind, add sugar or sweetener to taste. You get a nice yellow mash, to serve for dessert, if you want to sprinkle with cinnamon dust.
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