This Saturday the booth of the radio program Gastrolab of the Herald of Mexico returns with a new issue and as always the chief Israel Aretxiga (@israelaretxiga) will take us by the hand along with the program team through a journey through different topics of gastronomy that remind us of the importance of culinary art.
As usual, the program is decorated with the participation of the editor of gastronomic laboratory and specialist in gastronomy, miriam lirawho spoke about a personality that enhances gastronomy thanks to his contribution and knowledge in the kitchen, so if you want to know which chef it is and other culinary topics that were covered in this new broadcast, it is better that you continue reading the following information .
Alfredo González and his gastronomic commitment at Antifine Dining
Starting the broadcast, Miriam Lira spoke about Alfredo González, a chef born in Mexico City, who has materialized his talent in the kitchen of his restaurant 1985 Antifine Dinner with a gastronomic proposal based on contemporary food and how it interprets the flavors of the street.
This place is located at 76 Orizaba Street, in Colonia Roma Norte, in CDMX, where diners can taste flavors of Mexican cuisine with a jovial and dislocated bet under the interpretation of the chef. Seeking as main objective an unpretentious kitchen.
The present day, Alfredo Gonzalez graced the latest cover of gastronomic laboratory with his gastronomic commitment in his restaurant, the way in which his talent and creativity are reflected in the kitchen to be a Mexican chef who exalts Mexican culinary art thanks to his talent.
What is lakanto?
Continuing the broadcast, chef Mariana Ruíz spoke about the lacanthusa type of sweetener with zero calories and that it is like sugar but with a healthier version. It is made from Monk Fruit, which has been used for centuries in traditional Eastern herbalism to increase chi and well-being, earning it the nickname “Fruit of the Immortals.”
It is the direct substitute for brown sugar, so it can be a good option for people looking for a natural ingredient with that sweet taste to give their preparations a twist. Among the curious facts, the chef indicated that it does not cause cavities, it contains vitamins and minerals that can reduce the level of cholesterol and triglycerides in the blood.
The lacanthus It is the perfect equivalence to give sweet flavor to desserts or recipes in general, but providing qualities (without artificial flavors or sweeteners) more attached to a healthy line, which can be easily found in health food stores.
From wine to words
Following the broadcast, the Sergio Ibarra sommelier addressed one of the issues that in recent times has drawn attention among diners; the wine defects and although it seems that it is the perfect drink, the truth is that it has both defects and virtues.
The wine can have both production defects and virtues in terms of taste and elegance of its characteristics, so the expert in the matter indicated that the inadequate storage of the bottle, the smell of cork, an oxidized wine are some of the points that they make this drink not the same and the quality is lower.
In this way, the sommelier explained the famous defects of the wine, a subject that is also important for lovers of this drink to know and in the end to be able to enjoy a good glass of the best quality.
A true gastronomic tour and wisdom in the knowledge of this field, were some topics that were taken up again in this new broadcast of the radio program of Gastrolab of the Herald of Mexicospace in which the art of food is recognized and all the ingredients that allow us to taste a delicious dish are discussed.