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Madrid Fusión. 'Ecological intelligence: Second skin'

26/01/2010

Andoni Luis Aduriz, chef at Mugaritz, arrives at VII Madrid Fusion conference VII edición de Madrid Fusión with the intention of presenting some of the most recent dishes to have been incorporated into the restaurant. Four current recipes made using a cooking technique based on the use of lime.

The structure of the seminar 'Ecological Intelligence: second skin', which Andoni Luis Aduriz dedicated to the recently deceased Carlos Cidón, was divided into three sections: the first, which was given on a theoretical level; the second, containing more practical content and lastly, an audio visual presentation. In the first part Luis Aduriz attempted to explain the characteristics and the use of lime as a mineral or as limestone, used by mankind throughout history. He made reference to the different uses of limestone, as a main component in construction, preservation or in cooking, to name a few. Similarly, he stressed that it is an indispensable component in basic creations in the development of Mesoamerican culture and in our species itself.

Lime is used in cooking to extract butter from milk and mixed with water it has the effect on the surface of food that gives it that second skin, which lends it name to seminar given by the team at Mugaritz. A culinary technique that was shown with a practical demonstration, with Earthy prunes being made in situ. Hints of freshness and sweetness and grilled banana resting on cream of sea urchins (the latter, a dish created in homage to Ishida, chef at Mibu restaurant) and by audio visual presentation the Fossilized salsify seasoned with eggs with marine accents and Black crab meat strands with roast topinambus.