How to prepare a perfect lomo saltado ? Six chefs give us their secrets

How to prepare a perfect lomo saltado ? Six chefs give us their secrets

Flesh juicy, crispy onions, roasted potatoes, seasoning Creole and oriental touches. That may sum up a good lomo saltado , a basic dish Peruvian cuisine as more than 150 years.

The story is known . Chinese immigrants came to this country in 1849 or so. Some were hired as cooks and soon began to apply his techniques in the kitchen. Thus were born the chaufas and skipped vegetables. The ridge itself came a few years later, with the inclusion of meat cuts and then, much later, the French fries .

MEAT
The recipe is simple and requires little preparation time. The secret is in the wok and flambéed says Laura Israel , chef of the restaurant 550. For the cook, the lomo saltado is a dish emblem of our kitchen and realized that during his stay in Spain, where many fellow just missed the taste.

If we want our meat retains its texture and juiciness is necessary to use a good cut. "The sirloin is great," he says. You have to cut into medium sized pieces so that the flavor can be well appreciated. "Rectangular pieces of three or five centimeters."

Hikari poultry is characterized by one of the tastiest sautéed loin of Lima . Julia Gushiken, head chef, recommends having a hot wok, add a generous stream of oil and then throw the pieces of meat. "We waited a while, we hope to release their juice and remove them," he says.

SAUTEED
It is recommended that the kitchen has a fire to flambé something correctly. The wok also seems essential. No clutch, Gian Gallia says this can be replaced by a heavy iron skillet - that you can buy at Central Market - by saving heat better preparation.

The flambé gives a distinctive flavor to the dish. "Remember that the dish is more appealing when you have a pleasant scent and this is achieved with the fire and a good cook," said Jairo Felix .

RECIPE
Ana Obando, the restaurant La Jama, add the other ingredients in this order : onion feathers, yellow pepper, vinegar, a little background (apple bone broth with vegetables), Chinese onion, tomato and cilantro. These last three always at the end because they tend to wilt quickly in the fire.

POTATOES IN THE WOK
Jose Antonio restaurant in the preparation is different from the traditional. Here you add the potatoes in the wok and stir before serving yet.

"Doing a good lomo saltado at home is very difficult because you use a commercial kitchen, the fire is low and the meat is scullery, boot all the juice and dried. However, there are ways to do it, "he explained in a note last .

WITH ALCOHOL
Jana Escudero, the restaurant El Grifo, not only puts a pinch of sugar which is responsible for lower a bit the taste of soy sauce. "At the same time also put vinegar and soy sauce. The sugar helps lower the flavor of the latter. We are going to be very careful, the fire can not be so high because the onions will burn, "he said.

The cook used brandy to give a different touch, a nice flavor that balances the dish. Others, the vast majority of pisco used to flambé better. In any case, there are few who use alcohol in the preparation.

Video: Man eats giant Burger King with 1050 bacon strips

Video: Man eats giant burger with 1050 bacon strips

Not to believe it. A man appeared in a Burger King headquarters in Japan, asking for a hamburger. This would be totally normal. However, things turned weird when the guy said he wanted a burger with 1050 strips of bacon, a literal kick to good health and calorie content.

So the man took advantage of a promotion for the chain in which only $ 1.25 for 15 strips of bacon added extras to burgers, and he was asking them to add and add beef strips until reach 1050, which eventually cost him 87 dollars.



The giant burger was a tremendous weight of 2.7kg and 8000 calories, which were completely digested by the Japanese, despite the recommendations of the guys from the restaurant because it was clear It could do pretty big damage to the digestive system and heart of man.

Alcohol does not help to forget,instead helps to remind more

Alcohol does not help to forget,instead helps to remind more

Alcohol as the companion to the time to forget is a curious contradiction, because a study of the Waggoner Center for Alcohol and Addictions at the University of Texas has shown that drinking alcohol stimulates certain areas of our brain involved in learning and memory.

Hitoshi Morikawa, a neurobiologist, has been published in the Journal of Neuroscience article on alcohol, says "reduces our conscious ability to recall information such as name of a friend, the definition of a word or where you parked the car, but our subconscious learns and remember too, and alcohol increases our ability to remember at this level. " Experiments demonstrated that ethanol exposure increases in synaptic plasticity of neurons in key brain area for memory. In fact, alcoholics are not addicted to the pleasure of drinking, but they are addicted to the pleasure they get from the psychological experience of being drunk who entertains us with the behavior and environment surrounded by low consumption of alcohol.

 

"We often think of dopamine as a neurotransmitter of happiness, but in reality is a neurotransmitter linked to learning," says neuroscientist. "Its main purpose is to strengthen synapses that are active while releasing" he adds. According to Morikawa, when we drink alcohol dopminérgico system is stimulated, which "tells our brain that what you are doing at that moment is rewarding to be remembered and repeated." "Going to the bar, chatting with friends, eating certain foods and listen to certain music is also rewarding." Therefore, "the more we do these things while we drink alcohol more dopamine is released and becomes more addictive experiences all around the consumption of this drug," concludes the researcher.

A young woman suffering from rare disease forced her to eat every 15 minutes to not die

Lizzie Velasquez, is a 21 year old, suffers from a disease that only three people have suffered, this condition is tied to food every 15 minutes, if not, die. So eat about 60 times a day. The disease began from the moment he was born (prematurely) weighing less than 1 kilo. Although the medical prognosis ensured a death soon, Lizzie went on with his life, normally developing brain, bones and internal organs.

When Lizzie was two, had only reached the weight of 7 kilos, shortly after he began an eye to change color until he lost it completely visiblidad. After much effort Lizzie has reached the 27 kilos, and declares "I can eat small portions of chips, candy, chocolate, pizza, chicken, cakes, donuts, ice cream, noodles and cakes all day and I got really upset when the People accuse me of being anorexic. I weigh myself regularly and if I'm gaining even one pound I get excited. "