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TECNICAS GASTRONOMICAS MEXICANAS

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TECNICAS GASTRONOMICAS MEXICANAS

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técnicas no sólo permitieron una alimentación sostenible y saludable en el México antiguo, sino que son la base de la identidad culinaria nacional que sigue evolucionando hasta nuestros días.

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Anais
Anais
Mexico

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TECNICAS GASTRONOMICAS MEXICANASOnline version

técnicas no sólo permitieron una alimentación sostenible y saludable en el México antiguo, sino que son la base de la identidad culinaria nacional que sigue evolucionando hasta nuestros días.

by Anais
1

Técnica ancestral para conservación y elaboración de bebidas rituales

2

Conservación directa de calor para chiles, frutas, semillas, pescados y carnes.

3

Horno cavado en la tierra, con piedras calientes; se colocan los alimentos envueltos (en pencas o hojas), se cubre con tierra y se deja cocer por horas.

4

Uso de hojas (maíz, plátano, papatla) para envolver alimentos y cocerlos con vapor.

5

su función es moler granos, semillas, chiles, especias y hierbas para salsas, moles y masas.

6

Piedras volcánicas calentadas al rojo vivo y colocadas dentro de recipientes con agua y alimento para cocerlos

7

Cocción del maíz en agua con cal (hidróxido de calcio) para ablandar el grano, facilitar su digestión y mejorar su valor nutricional.

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