What basic items should not miss in your kitchen?

Besides the basic appliances that one must have a kitchen , a microwave or a refrigerator , chefs Mitsuharu Tsumura , the restaurant Maido to Jana Escudero , El Grifo, and Jose Del Castillo , the Internet , we recommend what other tools we should not be missed.

They agreed that preference should be buying a Teflon pan, and a cookware set stainless steel, acrylic cutting board, a metal spoon and a knife for cutting meat and one for bread.

Mitsuharu Tsumura also added as essential: a spoon, a plastic spatula, colander and a bowl large and small. This latest tool in stainless steel because it is more hygienic and cheaper than copper or wrought iron. Tsumura stressed that never should buy aluminum because they have toxic substances that can be harmful to our health.

On the other hand, Jana Escudero recommended having a sharpener, a kettle, a wooden spoon and a stainless steel pan.

Finally, Jose Del Castillo advised to always have on hand a wok, a small saucepan and a median, a presser of potatoes, a grater, a strainer and a kettle.

For you, what are the most important cooking tools?

Can a potato become a truffle?

The potato is a food quite affordable to everyone, while a white or black truffle "-is one of the most expensive in the world.

In addition to grow under the ground, what have in common a potato and a truffle?Well, no much things, but with a little imagination you can establish all comparisons or similarities.

We want to transmit to new generations the dream that a potato can become a truffle," said Italian chef Massimo Bottura, a few days in San Sebastian (Spain) during the official presentation in society Basque Culinary Center .

A potato converted into a truffle ... and said by an Italian, country where white truffles, the famous white truffle, may be quoted at more than seven thousand five hundred dollars a kilo.

NAME
The potatoes and truffles have some common history. The Italians, as has been said, calling the Truffle "Tartufo," a word from which came the name of the potato in some European languages: "kartoffel" in German, "kortopfel" in Russian, "kartoffler" in Danish ...

Those names come from the fact that truffles and potatoes have their natural habitat below the ground, and were provided to some semantic confusion when the best South American gift(potato)was spreading across Europe .

TOGETHER IN THE POT
The Troisgros brothers , who were among the parents of what was called "nouvelle cuisine" and revolutionized forever and for good Western cooking, they had a recipe called "duo of potatoes and truffles.It is prescribed for wealthy because, although the black truffle's price is less than the white, not that it is something available to all fortunes.

You have to be an equal number of truffle potatoes. These are modeled on the size of those. Both are placed on rack in a steamer pot, cover the pot is in the lower part be because water is allowed to boil, lower heat, and cook everything just under half an hour.

It was brought to the table in the same pot, starting with truffles and potatoes in two or three slices each and arranging them in hot dishes. Put some salt on top, and alongside, fresh butter so that each one will serve your taste. This is the official version.In most economical plan, you can manage with one truffle cut in slices not but in films: it saves a lot.

But a Potato become a truffle... The concern is that these chefs are able to make hypermediatic a transformation nothing crazy: invent a dish of potatoes and cash it at a price of truffles. After all, in the restaurants what is actually paid signature or copyright, no raw materials.

The Chilcano:Know all about it, and the origin

GRAPPA OF THE PISCO
The history of this popular drink is not entirely clear and there are several theories about its origin. "The chilcano derived from the Italian custom of drinking grappa [Italian pomace brandy] with Canada Dry [or ginger ale] with a slice of lemon. The Italians call it buon giorno and was a popular drink at the beginning of last century, "says Manuel Cadenas, director of culinary journalist website "LA YEMA DEL GUSTO" .

In his book, "Cocktails in the United States," the researcher Jose Antonio Schiaffino tells us that the drinks as chilcano, simple preparation and served in tall glasses, are known as a highball.

The publication explains that even before the Second World War, one of the most popular drinks in the United States was the whiskey with ginger ale, so it is possible that this is the origin of one of the drinks most Peruvians.

Another version that could inspire the popular gin & gin, a mixture of gin and ginger ale. This must have been adapted by a barman in Peru in the late forties with pisco and ginger ale.

Pisco is a Peruvian spirit and ginger ale is a soft drink invented in Ireland which is prepared with ginger (here we call this root KION) and relieves stomach disorders. The ginger ale was used as a "mixer" at the cocktail world and came to Peru in 1936.

"My father told me that he served in the bars , but covertly.
After many years, this drink is served and enjoyed in bars like the English Bar.

CLASSIC CORNERS
Since its adaptation pisco in the forties, the chilcano has been present in Peru's popular bars. Some old places still remain pisco. That is the case of "the Bolivariano" and "Queirolo" of Pueblo Libre, two landmarks where so far the customers come to enjoy its traditional response of pisco in their old tables and remember old times.

The RES OF PISCO is a combination of brandy from a bottle of ginger ale and one of brandy, and accompanied by sliced lemons for you and your companions are preparing their own Chilcano in the table according to your taste.

Then went to live chilcano most luxurious bars, such as the Country Club Hotel. "In the letters of the most stylish bars used to go international cocktails pisco sour except that it appeared, so that neither the Maury or chilcano Bolivar was served," said Roberto Melendez , head of the English Bar Bar Country Club Hotel.

CHILCANO CON FIRMA Chilcano WITH SIGNATURE
After the age of the pisco sour, many clubs, for its practicality, began serving Chilcano. The bartenders, inspired by the 'boom' Gourmet , began to diversify the traditional drink and achieved amazing results.

That was what made Gino Guerrero, bartender of The 550 of Miraflores. He developed syrups spices and herbs, reinvented over and over again this simple cocktail. His chilcano apple is a favorite of women, while men prefer prepared marinated with coca pisco.

Another "point" to enjoy an author version of The Jealous, a new bar Miraflores that has become famous for its handmade chilcano. Their bartender makes its own ginger ale with fresh ginger, which gives your chilcano incomparable intensity.

Other bars are also experimented with new versions. Ese es el caso de la barra del Mangos. That is the case with bar "MANGOS". There his bartender Ignacio Manayay proposed chilcano the house, a refreshing pisco preparation, passion fruit juice, and ice hypnoctic, as well as the traditional version, with a touch of Angostura bitters.

"PICAS", the hot spot in Barranco, invites us to try on your terrace fresh combinations of brandy, ginger ale and fruit jungle.

Whatever your favorite, or one of the traditional versions of the author, not limited to what the menu offers. Ask your favorite bar bartender giving free rein to their creativity or offer to design their own version and enjoy this appetizer Peru.

Peruvian Food in the world: In San Francisco also have Peruvian Ceviche

A long time ago that the restaurants of Peruvian food abroad ceased to be such huariques creeks to which he had to come with a compass and that had a decoration, to put it hurt sensibilities "picturesque.

It is now increasingly meet local, its location and style, set the stage looking more "cool" to provide our food .

This is the case of La Mar Cebicheria Peruana in San Francisco (USA) recognized this year by The Wall Street Journal "as an example of design in luxury restaurants.

This restaurant is located at Pier 1 1 / 2, a beautiful area that stands opposite the sea and offers visitors a postcard view. From day: blue sky always impresses Lima unaccustomed to this. At night: the stars and the boats tied to the dock slowly swaying over the water.

Crossing the gates of this place will be met with aromas, colors and familiar flavors. You feel like home, except when he hears customers manage their orders or inquiries to the lads what exactly is a cau cau or anticucho. And it is here, and as a sign of cosmopolitanism of the city, diners mix of different backgrounds. There are the locals, foreigners and Peruvians pass nostalgic for flavors to return them at the time of Mom or Grandma. There are those who celebrate a birthday, the closure of a business or those who want to see why it is so famous Peruvian food.

THE MOST ORDERS

Generalao Andrew, general manager of the business, tells us that visitors to La Mar Cebicheria Peruana fall exhausted to the ceviche , the lomo saltado , the causes and kebabs and the pisco sours going to and from the tables or bar.

Account also had to develop proposals vegetarian , as the Nikkei, with quinoa salad, purple corn and hot peppers, "because the move" veggie "is strong in this area.

Options for all tastes and flavors for love. This is the proposal for this seafood restaurant that is winning more fans to customers in San Francisco.