Para quienes entiendan inglés (perdón, pero aún no tengo permiso para traducirlo y publicarlo y tampoco es plan de "llevarme" el post), aquí os dejo un INTERESANTÍSIMO artículo de Dave Arnold ("the food scientist"), también publicado en su propio blog Cooking Issues, acerca del zumo de lima y un experimento que hizo y al que asistí durante el programa B.A.R. (Beverage Alcohol Resource) en Nueva York el pasado mes de septiembre.
En él, básicamente, se plantea qué zumo de lima es "mejor" para utilizar en nuestros cócteles... ¿El exprimido con máquina tipo Sunkist (de estas eléctricas), o el conseguido con un exprimidor de mano? Y más aún, que es dónde más interesante se pone: ¿el que está recién exprimido hace un ratito o el que lleva varias horas oxidando?
A varios puede que os sorprendan los resultados... A mí me pasó.
¡Es un obligado para todos los que trabajamos con zumo de cítricos!
Por cierto, en la foto de abajo, el que está tomando notas en la primera fila soy yo... : )
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For those of you who speak English (sorry, but I don't have permission to translate it into Spanish and publish it yet, and it's not fair to steal the post), here I link you to a VERY INTERESTING article by Dave Arnold ("the food scientist"), also published in his own blog Cooking Issues, on fresh lime juice and an experiment he did and wich I attended during the B.A.R. program in New York, last september.
He, basically, brings up the thing about what the "best" lime juice is to use in our drinks. The one produced with a Sunkist juicer machine or the one hand-squeezed? And even more, wich is the most interesting thing, the one squeezed just a little time a go or the one that has been aging and oxidising for a few hours?
Some of you could be surprised. I was.
It is a must for all of us who work with citrus juices!
By the way, in the picture below, the one taking notes in the first row, it's me... : )
A varios puede que os sorprendan los resultados... A mí me pasó.
¡Es un obligado para todos los que trabajamos con zumo de cítricos!
Por cierto, en la foto de abajo, el que está tomando notas en la primera fila soy yo... : )
______________________________
For those of you who speak English (sorry, but I don't have permission to translate it into Spanish and publish it yet, and it's not fair to steal the post), here I link you to a VERY INTERESTING article by Dave Arnold ("the food scientist"), also published in his own blog Cooking Issues, on fresh lime juice and an experiment he did and wich I attended during the B.A.R. program in New York, last september.
He, basically, brings up the thing about what the "best" lime juice is to use in our drinks. The one produced with a Sunkist juicer machine or the one hand-squeezed? And even more, wich is the most interesting thing, the one squeezed just a little time a go or the one that has been aging and oxidising for a few hours?
Some of you could be surprised. I was.
It is a must for all of us who work with citrus juices!
By the way, in the picture below, the one taking notes in the first row, it's me... : )
1 comentario:
Gracias por el post!
Vi tu respuesta a mi comentario, muy interesante. Es normal, si no se investiga tampoco se evoluciona :)
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