Análisis de las técnicas culinarias vanguardistas para su aplicación en recetas de sal y dulce con base en ingredientes de la cocina cuencana

Abstract

The local gastronomic market currently offers variety of sweet and salty proposals. Therefore, the cooks must adapt to the new clients demands and to the new culinary tendencies, since it is not enough to know the traditions on which the Cuenca´s cuisine is based, but also to generate creative and vanguardist ideas through the elaboration of author's cuisine. Certainly, the cuisine´s bases are the techniques. Therefore this intervention project analyzes the vanguardist culinary techniques have had more reception in the local market. With the purpose of a clearer scene of the author´s cuisine situation in Cuenca, some interviews were effected to the main restaurants of this cuisine kind in the city. The techniques described during the interviews were applied to twelve local cuisine products to do a salt and sweet recipe book.