Tag: taste

The miracle of a Spanish foodtech to forget about sugar
News

The miracle of a Spanish foodtech to forget about sugar

Each Spaniard consumes on average 71.5 grams of sugar per dayAccording to the latest results of the ANIBES study, triple the amount recommended by the World Health Organization (WHO). Faced with this fascination with sugar, the start up Spanish Baïa Food brings an alternative that allows you to enjoy the sweet taste without the associated calories: miraculin, a protein extracted from the berry Synsepalum dulcificum, popularly known as miracle berry or miracle berry. After eight years of research and an investment of more than one million euros in R + D + i, the foodtech received this month the scientific endorsement of the European Food Safety Authority (EFSA) for the human consumption of miraculin, remaining just one step away from being authorized by the European Commission to commerci...
Guài wèi, the ‘strange taste’ of Sichuan
News

Guài wèi, the ‘strange taste’ of Sichuan

When we Spaniards talk about our gastronomy, a feeling of pride arises in something that must be preserved and protected. Some even seem to carry a weapon -always loaded- in case it is necessary to go out and fight to prevent them from daring to corrupt that identity culture: the continuous wars that we see on social networks for the more or less curd potato omelette, the origin of authentic paella, the quality of tapas in our own cities and the discussions about whether to eat better in the south or north, are just some examples of the battlefield that gastronomic identity represents for many. Our gastronomy is rich and varied, and the fact that there is a multiculturalism in it thanks to the differences between communities enriches it even more, but what happens when we look at other ...
I open up to new flavors
Health

I open up to new flavors

"When we look at the shopping cart of French households, we notice that over the year, it hardly changes, with the exception of seasonal fruits and vegetables. We have the impression of eating varied because we don't eat the same things every day, but on closer inspection, the same menus often come up week after week. However, a good diet is a balanced and varied diet. In this, it is interesting to discover other cuisines, to be open to new flavors, new foods and different cooking methods. There is no question of changing your cuisine; cooking, moreover, cannot be improvised. But to be inspired by the best of each to compose a healthy, balanced and varied diet. From Japanese cuisine, we will remember the richness in fish, but also the presence of ...
Taliande salad (laab) with broccoli
News

Taliande salad (laab) with broccoli

The laab, also know as larb or the AP, is one of the most popular dishes in Thai cuisine, and also one of my favorites. It is an incredibly fresh and aromatic salad and, thanks to its huge amount of chili peppers, perfect for making you sweat (as if that were not enough with the heat that begins to do). It consists of sautéed minced meat - usually pork or chicken -, lots of aromatic herbs, powdered roasted rice and the traditional Thai dressing of lime juice, palm sugar, fish sauce and chili powder. This time we are going to give the protein a spin and replace it with broccoli. I do not know what degree of tolerance you have with consuming this almost raw food, but the intention is that it is crunchy enough so that it provides texture and catches all the dressing in its florets. You c...
What is the best ketchup brand?
News

What is the best ketchup brand?

Ketchup would hardly make a list of the finest and most elegant sauces in cooking history. However, it must have something if it likes millions of people in the world, who use it with enthusiasm to smear dogs, hamburgers or anything that can be put between bread and bread. The sugar? Heartburn? The spices? The faraway tomato flavor? Surely it is the mixture of all those things, in the form of a kind product that does not say much but does not offend anyone either. To determine which brand makes the most dignified ketchup, we summoned a whole hamburger addict, the gastronomic journalist Òscar Broc. He blindly cataloged nine of the most popular brands, analyzed them, and rated them. If you want to know his verdict, hit play in the video above. . Disclaimer: If you need to upd...
Five national butters that the French could envy
News

Five national butters that the French could envy

Butter is love, and in these times that stumble rather than run, we are all quite lacking in affection. She has something of a motherly shelter, we lower our guard when we approach her: we become ointment. Not only do I say it: also Ottolenghi that when she needs a hug, she opens the fridge for a hug of animal fat. We resorted to it during confinement, during which the consumption of dairy products, including butter, increased in Spain by up to 45% according to data from the National Federation of Dairy Industries (FeNIL). In some countries such as Canada, conspiracy theories were unleashed around the strange firmness that their butters presented due to a production forced against the clock. They call him Buttergate (or A milk scandal as Warner Brothers would title it). In this matte...
Lasagna Mumbai Dabiz Muñoz style
News

Lasagna Mumbai Dabiz Muñoz style

Trying to replicate a Dabiz Muñoz recipe is like pretending to be the Willy Wonka of chocolates. If you've ever tried their kitchen, when you order in GoXo -your food delivery service- you are aware that an explosion of overlapping flavors is going to reach your home. One thing is clear: it will not leave you indifferent. Dabiz is a type of extremes; yes, but with perfectly balanced extremes so that in each bite everything appears, everything meets and everything becomes an explosion. From there, you can start to understand what we have in hand with this Mumbai Lasagna, as he calls it. We are talking about a spicy lasagna to the full, with acid touches, slightly spicy, a lot of flavor power, a slight final sweetness and that feeling of filling your mouth and saying “how delicious, d...
Sci&Tech

Scientists Rediscover a Rare, Wild Species That Could Save Coffee From Climate Change

As the climate crisis causes havoc in temperature and rainfall patterns around the world, one of the many crops under threat is humanity's precious coffee. Now scientists have identified a coffee-making plant that could be more robust against the rigors of the shifting seasons.  The plant is stenophylla coffee or Coffea stenophylla, a wild and relatively rare species found in Upper West Africa. Compared with the more commonly used coffee plants, it's better equipped to handle climate shifts.What's more, it has a similar flavor to high-quality Arabica coffee made from the arabica (C. arabica) plant, so it should keep connoisseurs of the hot beverage satisfied as well. Arabica - currently dominating 75 percent of the market - is one of the varieties particularly under threat from climate ch...
Sci&Tech

Human Taste Buds Can Tell The Difference Between Normal And 'Heavy' Water

This may come as a bit of a shocker, but technically speaking, not all water on Earth is made up of H2O molecules.Less than a century ago, the discovery of the hydrogen isotope deuterium – 2H, but often simplified to D – revealed the existence of another kind of water with the chemical formula 2H2O or simply D2O.  Here's how they differ. A typical hydrogen atom contains one proton within its nucleus. The deuterium isotope, however, has a neutron in addition to the proton, giving the hydrogen atom a greater mass. Hence, water formed with this type of heavy hydrogen is usually called... heavy water.Aside from that one key difference between H2O and D2O – which gives heavy water about 10 percent greater density than regular water – these two water types are chemically the same, although deut...
Sci&Tech

Yep, Cheap Wine Really Does Taste Better if You Increase The Price Tag

In 2002, one of the most prestigious restaurants in New York City served four Wall Street workers its most expensive bottle of wine: a US$2,000 Mouton Rothschild from 1989.After it was decanted, the host of the group, a self-reported wine connoisseur, twirled his glass, took a sip and began praising the wine for its purity. Blissfully ignorant, the group had accidentally been given the cheapest bottle of wine on the menu, a Pinot noir valued at just US$18.  This story might sound like a flight of fancy, but growing research on the psychology and neuroscience of wine-tasting suggests mistakes like this are made all the time, although true wine experts often know better.One of the first studies to explicitly manipulate the price of wine in a realistic tasting session has found a cheap glass...