|
Listen to this article now
Getting your Trinity Audio player ready...
|
The work analyzes the culinary effects of the maturation of goat meat
After many months of intense laboratory and kitchen work, the chef Diego Schattenhofer (1973 Taste, Hotel Villa Cortes, Tenerife) and the doctor Marichu Fresno (Canarian Institute of Agricultural Research) have presented the first conclusions - summarized pending their official international publication- of his voluminous study on the gastronomy of goat meat from its cutting, their different maturations and cooking techniques. This research is pioneering in the world.
Unlike what happens in many other places, in Canary Islands, the meat of adult goats is highly appreciated, being one of the star products of traditional gastronomy and its culinary preparation is carried out in countless recipes.. The most classic stew.
On the other hand, The maturation of meat is increasingly accepted by many consumers because this complex enzymatic process provides nuances of texture., smell, aroma and flavor very well valued.
From an in-depth bibliographic review it is deduced that the study of these changes in the meat of adult goats has not been explored.. Until now.
In the study of Schattenhofer and Fresco, by way of conclusion, It follows that controlled dry maturation, with a simple procedure, allows you to obtain a genuine product capable of playing an important role in different culinary preparations to satisfy and surprise the most demanding consumers..
The objective of the study
What has motivated this project is to seek added value to this by-product, or co-product, that improves the profitability of farms. The aim is to obtain a product of differentiated quality that can be a novel and attractive ingredient for the gastronomy of the islands, different from its traditional use..
After all the tests carried out, and that are reflected in the study, more than 130 aromatic compounds that increase with maturation, many of them related to sweet nuances, caramel, fermented soybeans, etc. that could be detected “in a brief sensory analysis”.
Applications in gastronomy
Although the gastronomic development is pending completion, Some possibilities of use of these matured carcasses and their cutting are indicated in the study.: —Sirloin and high loin: very strong ember or iron, just mark. Carpachos y tartars.
-Neck: roastbeaf.
-palette knife: muddy, vacuum roast 65 ºC for two days.
-Leg: whole roasted.
-Ribs: bone and roast pork rinds looking for other textures.
-Heart: peruvian recipes, alternative to cow anticucho.
-Liver: very fine filleting and griddle marking.
-Bones: very concentrated and/or reduced broth accompanying meat or other recipes.
