Eating through Colombia: how much we still have to learn
By Álvaro Molina @molinaculinarian Cooking is one of the most fun activities humans have. When you like it, you find an infinite universe of possibilities to eat and live better. You realize that every meal of the day can become a moment of pleasure and discover the joy of making others happy. When I see the happy faces of my students realizing that cooking is much simpler than they imagined, I feel that by transmitting so much passion, I am fulfilling the most rewarding mission of chefs who await Colpensiones' message every thirty.
TL;DR
- Cooking is a fun and enriching activity with infinite possibilities.
- The greatest error is believing one knows everything about cooking.
- Luis XIV transitioned eating from a biological act to a moment of pleasure.
- The best cooking happens when empiricism meets academia.
- A good flavor is what makes us vibrate or return to a restaurant.
- The alchemist's skill in cooking is SAZÓN, a blend of talent, sleepless nights, and passion.
- Basic techniques like caramelization (Maillard Reaction) and confiting are essential.
- Extraction is key for enhancing soups and homemade recipes.
- Pressure cooking and braising are important for tenderizing meats.
- Frying and sautéing are highlighted as significant techniques in Colombian culture.
- Hogao, the Colombian sofrito, has regional variations.
- Grilling is excellent for caramelization.
- Modern culinary principles are rooted in the work of Auguste Escoffier.
- Anyone can cook, and learning is accessible through various resources.