Garrofó Beans – Endangered
Feb 03, 2015
In our territory garrofons (butter beans) are highly appreciated in the kitchen because it is a basic ingredient in our national dish par excellence –our dearest paella.
Etiqueta: cuisine
Why Does Corn Pop?
Jan 24, 2014
Question sent by JORGE GIL FERNÁNDEZ (València). FERNANDO SAPIÑA answers: We can find a lot of videos on YouTube showing different phenomena in slow-motion: a bullet going through a piece of fruit, the neve-rending dance of jelly, the pop of a corn kernel, etc. There is some
Wine flavours
Jun 10, 2013
[vc_row][vc_column][vc_column_text] I was at Casona del Pinar (Segovia) in early August when Ain's Wine Show was held within the context of the events prepared for Mercat a l’Antiga. I saw some pictures on my friend Pep Pérez's Facebook wall, and I found myself eager to try these wines. A few
Three pigments III: Carotenoids
Jan 16, 2010
Martí Domínguez was right when he wrote a few weeks ago in El Temps, a Catalan weekly journal, that the orangey colour of clementines announced the arrival of autumn. Clementines are followed by other autumn fruits—
The texture of food
Jan 23, 2004
Flavour and texture are two criteria currently used to accept or reject food. Texture is a concept with no clear definition when used in gastronomy. However, materials science can help us to develop objective procedures to measure the texture of foods, for the latter is