Paco Roncero surprises the orientals with his creations, the Dragon Oil Chef
On April 21, Paco Roncero surprised a large number of Asians with his gastronomic creations who were present in the auditorium of the Singapore Tourism Commission.
He made some olive oil noodles that perplexed the attendees, the technique consisted of making these noodles using a syringe filled with oil immersed in a transparent bowl with water and ice. They also had the opportunity to try oil gummies or a two-meter spaghetti made with oil like the one in the image.
Asians were perplexed by the methods used such as gelling, coming to believe that Paco Roncero's kitchen was saturated with chemistry. However, it was not like that, they were all natural products that, thanks to the working technique, resulted in new and surprising dishes to the amazement of those present. However, the most surprising creation was Dragon Oil, a sauce of olive oil and rose water that was emulsified with soy lecithin. After emulsification, this sauce is frozen into pellets with liquid nitrogen. The result is balls that melt on contact with the palate, releasing all their flavor.
With this creation, Paco Roncero has earned the title Dragon Oil Chef. We would like to experience what the Asians experienced in their palates and thus give it that title ourselves.
More information | La Vanguardia More information | Kitchen Museum (here you can see the gastronomic creations with oil)
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