Aplicación de hierbas aromáticas a cervezas artesanales para el desarrollo de recetas con base en pollo y pavo

Abstract

This project deals with the application of aromatic herbs to craft beers in order to achieve with these herbs a correct marinade in white meat of chicken and turkey. The purpose is also to develop author recipes. The selected herbs were guayusa, chamomile, mint, fennel and lemon verbena, this due to its great contribution in taste, smell and its ease to get them. The beers chosen for this project were Red Ale, Pale Ale, Stout, Blonde Ale, handmade; this since they have mellow characteristics and an intense flavor. These also allow to be mixed with herbs of flavor and strong smell. Then, author recipes based on chicken and turkey were developed. Thus, the main dish was “bittersweet wings with fennel and Red Ale beer”; this because a perfect balance between red beer and fennel was achieved. With this project, it was possible to generate new ideas. The purpose is to offer both, the consumer and the culinary professional, innovative recipes in order to encourage them to use craft beers with avant-garde recipes, which means a social impact.