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 adorned 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 .
Rosalía Chay, the traditional Mayan cook who praises gastronomy
Leader Rosalia Chay It has been in charge of transmitting the traditional Mayan customs and techniques that date back to past generations to continue promoting traditional Mexican cuisine that comes from Yaxunah, a small Mayan town in Mérida, Yucatán.
His art reached chef’s table by participating in an episode of this famous Netflix program, for which he has become a celebrity and a benchmark that recalls ancestral gastronomic knowledge, in a way that continues to grow and traces the beauty of those most peculiar small communities of our country.
The present day, Rosalia Chay graced the recent cover of gastronomic laboratory with his talent and after taking the art of Yucatecan cuisine to cross borders and being a benchmark of traditional Mexican cuisine that raises the name of our country.
Sourdough, a preparation that should not be missing in the kitchen
Following the broadcast, the chef Mariana Ruiz talked about the sourdougha natural yeast that is made up of flour and water, since after letting it rest it becomes a strange decomposition that is used in gastronomic art as a main ingredient.
The sourdough it is a symbiotic culture of yeasts naturally present in foods, such as cereals and added yeasts, also responsible for the fermentation of wine and beer, and bacteria present in the environment. This preparation serves then for the fermentation of bread dough, substituting or in the company of fresh baker’s yeast, giving the bread more flavor, solid body, a certain acidity and a traditional character with even artisan touches that makes it highly appreciated.
It really is a preparation that can be used in several dishes and if you are interested in making one at home you can try this recipe to make a sourdough, you will notice that it is an easy process and that it will be the star of your dishes that you can use in several recipes. .
From wine to words
To end the broadcast, the sommelier Sergio Ibarra and the chef Israel Aretxiga They talked about wine and the creation of this delicious drink, since it is a preparation that needs a good aging, so that it takes on a good taste in the mouth with more sophisticated tones.
Precisely when talking about good wine, the experts touched on the subject of Pingus wine, the nickname by which Peter Sisseck was known in his native Denmark and is also the name of his most desired wine, being one of the most coveted drinks due to to your taste.
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.