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culinary art and its fees as "separate recipe"

D some time, many chefs, young and old, tend to show their talent by creating dishes sometimes remarkable, sometimes improbable, adopting a common development model. The scheme is inspired by the destruction of the food introduced by the famous English Chef Adrià then become, today, a recipe that is built by maintaining and treating the ingredients (at least the main ones) separately until the final presentation. With this technique the results are better than the traditional figurative and is easier to bring the public about new plans that our sensory palate can distinguish, such as texture and temperature, but only with the permanent breakdown of the ingredients, you can earn with clarity thanks to the contrasts that it enables. For example, the dish is a photo next Dentice of line with stewed tomatoes and peppers, mashed eggplant, beetroot sorbet, ginger and pepper Ayacucho. And a shrimp Sanremo. E 'a work of Aimo e Nadia known creators (restaurant / chef) in Milan and the photo I was given by Claudio Sacco , Travelling Gourmet (http://www . viaggiatoregourmet.it / ). This work could be considered the manifesto of this current culinary art . Find it faster, already at view, the plane of consistency: the Snapper, but often soft to chew, but the mash liquid with a density which tends to the solid, sorbet, grainy at first and then the liquid during the melting in the mouth and the fleshy prawn by elastic and then soft. And then the plane of temperature: the cold sorbet and various degrees of heat resulting from the different heat losses conditioned by different specific density of the other main ingredients such as shrimp, sea bream, the well, tomato. And then the plan include: in our case against the white background of the canvas, flat or if you prefer, the various shades of red (tomatoes, peppers, red beets, shrimp, and perhaps even more) paint, sculpt or rather - because we are in three dimensions - a work that manages to overcome the inevitable limitations of photographic representation, imposing our view as we would only show a strong color (the lava coming down from a volcano), but with more components derived from the balance carried from the flat white color, from red snapper and shrimp, as well as the small green tomatoes on the meaning he or she purchases an evocative (the color of natural vegetation).

And finally, the taste in the narrow sense, that is perceived through the use of the mouth and nose. If it is true that only the mixing of ingredients results in new flavors, just can not deny that with the separate ingredients you can taste the individual components (snapper or shrimp) that together, as is the case with traditional cuisine.

The "recipe separate" therefore provides us with the tools of assessment that, once refined, could be shared and provide objective parameters suitable to integrate the canons of cuisine.