a colombian chef shares his secret to better empanadas style and beauty

a colombian chef shares his secret to better empanadas style and beauty

The chef, a professor of food studies at the University of La Sabana, is the author of two scholarly books on Colombian cuisine. The first, Tcnicas Profesionales de Cocina Colombiana (Professional Techniques of Colombian Cuisine), is easily the most in-depth guide to the countrys regional cuisine Ive ever read, while the second, Arepas Colombianas, is a deep dive into the variations of corn cakes, the countrys staple food.

That surprisingly delicious thing came in the form of a simple fried arepa made from freshly milled dough, with deep corn flavor and crunch. But the part that left me speechless was the secret ingredient that provided that extraordinary taste and texture: popcorn.

But, before we get to that, lets talk about the dough, the element that makes a truly great arepa or empanada just I would argue as the key to a great taco is the tortilla, or a great pizza is in the crust. In Colombia, more often than not, that dough is made with masarepa: corn that is parcooked, dried and ground into a flour.

Masarepa is enticing. All you need to do is add warm water, knead it a touch, let it rest and youve got masa, ready to shape into arepas or empanadas. Ive spied bags of P.A.N., the most popular brand in Colombia, in virtually every home kitchen Ive seen across the country (and in a good deal of restaurants, too).

But the best masa is made from dried corn that is boiled and milled fresh (either whole kernel, or maz pelao, corn that is treated with alkaline lime and peeled, known as nixtamal in Mexico). Unlike the uniform quality of masarepa, the texture of freshly milled corn is coarser and more diverse, resulting in masa that fries up with more surface area, more crunch and more corny flavor.

Mr. Gavirias popcorn revelation came when he realized that, while dried dent or flour corn may be difficult for an American like me to find, popcorn is readily available. So he tried boiling regular supermarket popcorn in a pressure cooker before passing it through a hand-crank grain mill and kneading it with a bit of water into masa. The flavor and texture was outstanding.

Surely, I thought to myself, this works only with Colombian popcorn. The corn varieties we see in the United States are different from those available in Colombia, and popcorn, while similar to the flint or dent corn typically used for arepas and empanadas, is a distinct variety.

When I returned to the United States, the first thing I did was order a Colombian-made hand-crank grain mill (Victoria brand, which you can find online for around $50) and try it out with standard American popcorn, straight from the grocery shelf.

Since then, Ive tested this method using a few different brands of popcorn, with and without the pressure cooker. (To do it without, soak the popcorn overnight in enough water to allow for it to triple in volume, then boil it for about two hours, until the kernels are cracked open.)

Ive also successfully formed masa by grinding the corn in a food processor. The texture is not quite as interesting as what youd get from a grain mill, but its still leaps and bounds better than dough made from masarepa. Not that masarepa makes bad dough I still keep a bag of it on hand for when Adri and I need our empanada fix in a hurry but compared with freshly milled masa, its crispness is fleeting, its corn flavor shallow.

The only moderately tricky part, whether using popcorn or masarepa, is getting the water content right. After cooking the popcorn kernels, I drain them, grind them, then add water to the masa a few tablespoons at a time.

Kneading corn masa is a little different from kneading a wheat flour-based dough. Wheat flour forms gluten, the protein network that gives bread its chewiness and elasticity. Corn masa does not. That means that kneading masa is more like smearing, and less like folding and stretching. I place the dough on a cutting board, then press it with the heel of my hand, smearing it out, regathering it, and repeating. If youre familiar with the fraisage technique used for making flaky pastry, you get the idea.

The dough is ready when you can form a golf ball-size mass and press it between two sheets of plastic into a circle about three inches in diameter, without the masa cracking or breaking around the edges excessively. (A zip-top bag with its sides split and a heavy skillet or small cutting board work well for this.)

Compared with a wheat-based dough, corn masa is, thankfully, easy to work with. It behaves much like Play-Doh. If you accidentally form a hole in it, no problem. You can squeeze it back together easily.

Empanadas can come filled with a variety of flavors: the tiny, half-dollar-sized empanadas de pipin of Boyac, served with a spicy peanut sauce; hefty empanadas de arroz in Bogot, filled with rice and meat; or the most common variety, ground meat and potatoes seasoned with hogao, a cooked mixture of onion and tomato. Both the filling and masa can be made several days in advance, which makes day-of preparation as easy as stuffing empanadas, and frying them.

To fry, I prefer to use a wide wok. The flared sides keep your stovetop clean from spatter, and the wide shape gives you plenty of room to maneuver a metal spider or slotted spoon under the empanadas as they fry. A Dutch oven is your next best bet.

As with all fried foods, the best way to prevent burns is to lower the empanadas into the fryer with a slotted spoon, or if adding by hand, gently lower the empanadas into the oil, dropping them only when your hand is nearly touching the hot surface. Dropping from high up is how you end up with hot oil splashes on your arms.

In Colombia, empanadas are typically a street snack, and the best are fried to order and served immediately. I recommend cooking them only when youre ready to serve, and taking a casual approach, letting everyone gather around the kitchen and eat them as soon as they are cool enough to handle.

Colombian food is not spicy by default, but at almost every meal youll find a small dish of aj, the Colombian Spanish term for both hot chiles and any sauce made with them. This version of aj is made primarily with cilantro, onions and chiles. As a general rule, aj tends to be soupier in texture than similar fresh Mexican salsas you may be used to. Vinegar or citrus juice are not uncommon ingredients, but its also just as common to see aj made with nothing but aromatics, salt and water, as I do here.

When I eat empanadas, I like to take the first little bite as-is, exposing the filling, then spooning in some aj and a little squeeze of lime before each bite. But before biting in, be wary of two things: The potato and meat filling will be hot, and the crisp crust may just ruin you for all other empanadas.

Creaky conventional wisdom has it that you should choose wine regionally, from near to where the food originates. But when the palette of cuisines spreads far beyond the reach of wine production, that no longer holds. In a sense, thats liberating. You can choose whatever you like without fear of transgression. (To be honest, you can do that no matter what the cuisine.) With this savory dish, I would opt for a fresh, lively red with little in the way of oak or tannins. California makes some terrific reds from the carignan grape that would work beautifully here. You could drink frappato from Sicily, Beaujolais, Bairradas from Portugal, inexpensive blaufrnkisch from Austria or any thirst-quenching natural wine. For a white, try a dry Austrian riesling or a chenin blanc from the Loire Valley. ERIC ASIMOV

distribuidora de arepas bogota, fabrica de arepas, venta de arepas, fabrica de arepas bogota, venta de arepas para negocio, venta de masa para arepas, fabrica de masa para arepas

distribuidora de arepas bogota, fabrica de arepas, venta de arepas, fabrica de arepas bogota, venta de arepas para negocio, venta de masa para arepas, fabrica de masa para arepas

La arepa, en sus diferentes preparaciones, es un alimento representativo de la gastronoma colombiana, reconocida y apetecida alrededor del mundo ha sido uno de los principales alimentos de las tribus indgenas de Colombia, y hoy en da contina formando parte de nuestra alimentacin y cultura.

En la actualidad, y gracias a la industrializacin, los procesos evolucionaron en el tratamiento del grano y produccin del producto final, con el fin de facilitar su elaboracin y coccin, sin perder los beneficios nutricionales y su sabor caracterstico.

Somos una distribuidora de arepas Bogota dedicada a la fabricacion y comercializacion de productos alimenticios de calidad, estamos seguros de satisfacer sus necesidades a la hora de solicitar nuestros productos gracias a que contamos con la experiencia para brindarle calidad, cumplimiento, compromiso, profesionalismo y un sabor tpico colombiano que har que siempre se quede con nosotros.

Nuestras arepas se envan precocidas, llegando listas para asar y poder disfrutar, de esta manera despachamos nuestros pedidos de acuerdo a sus necesidades, ya sean para su negocio, para su empresa o para su hogar, pues entendemos que cada cliente tiene requisitos nicos, de acuerdo a esto, nuestro portafolio de arepas se modifica pues nuestro inters es satisfacer las necesidades de nuestros clientes, con un producto de calidad y a un precio proporcional.

Nuestra distribuidora de arepas {Bogota} se encuentra en Bogot, pero realizamos envos a nivel nacional, nuestra meta es establecernos a nivel nacional para brindarle a nuestros clientes un servicio mucho mejor.

Elaboramos nuestras arepas con materias primas de primera calidad obteniendo sabores muy agradables y con los mximos atributos en valores nutricionales. Nuestros productos son reconocidos por nuestros clientes por la calidad y el sabor que nos identifica, por eso cuando usted compra nuestras arepas, esta eligiendo el sabor y la calidad por encima de todos.

Nuestro objetivo es que las arepas sean reconocidas por su calidad y por su competitividad en precios, as que, si est buscando un proveedor de arepas para su negocio o simplemente quiere llevar el mejor sabor tpico de una arepa a su hogar, no dude en contactarnos, nuestros asesores le brindaran un excelente servicio.

Get in Touch with Mechanic
Related Products
Recent Posts
  1. rubber pulverizer manufacturers

  2. wet grinder models in premier and prices

  3. copper regrinding mill circuit flow sheet in mizoram

  4. mineral grinding machine made in thailand

  5. limestone grinder mill in kerala

  6. grind calcium chinagrindingmill

  7. raymonds grinding mill

  8. crushers mill for sale south africa

  9. taclk grinding machines

  10. raymond woolen mills ltd pitampura

  11. cone jobs

  12. shaking table for gold

  13. flotation machine 80's song

  14. gold mining equipment supplier in italy

  15. barite ball mill made in henan with low price hot

  16. briquette making machine jack

  17. zirconia alumina grinding media

  18. algeria small jaw crusher for sale in philippines

  19. algeria efficient small barite chinaware ball mill

  20. cone crusher simons part