Three recipes with bananas: in oil, in butter and dehydrated

The last 40 years of cooking have been the most vibrant in history, comments the culinary critic Ignacio Medina. I agree with him, our generation was lucky to see those changes in styles during the years in which the classical French influence was dominant in the world, the new cuisine the style to follow.

then came the age of spanish cuisine in principle with the tradition put into more modern presentations, in which technique and style were incorporated, to later give a change of direction towards science, research, giving all the options to a product, value it and start to discover new textures, flavors that define cooking as an experience of the senses.

Possibly the genius that revolutionizes this trend is Ferran Adrià, the most influential chef of the last 50 years and who will be talked about in the history of gastronomy forever.

His ideas, beyond creativity, encourage us to clarify and question each thing that we transform from what we actually know, without straying from classic products, traditions and techniques.

Research on our products, their reuse and maximum use is what sets us apart from other kitchens, which is also the trend that will set the future of gastronomy.

In honor of your visit last week, we present a sample of our culinary exploration projects, which are also inspired by this culinary trend based on investigation of local products, applying avant-garde techniques, science and creativity.

banana oil

• 1 kilo of banana peels
• ½ liter of neutral oil (sunflower)

Elaboration:

1. Bake the shells for 20 minutes at 160 degrees, cool and reserve.
2. Mix the peels with the oil and leave to rest in an airtight glass container.
3. Cover and cook in a bain-marie at 70 degrees for 16 hours.
4. Remove, strain and reserve the oil.

banana butter

• 60 cc of milk cream
• 300 cc of banana oil
• 18 grams of ‘glice’ (emulsifier that integrates an aqueous medium with a fatty one with a high degree of stability, with a similar function to lecithin)
• 1 n20 gas capsule
• 1 siphon (kitchen instrument that allows you to make foams starting from a liquid, which must occupy only 80% of its capacity)

Elaboration:

1. In a pot add a part of the oil with the glyce.
2. Bring to heat until reaching 60 degrees.
3. Once the temperature is reached, add the rest of the oil and let it cool.
4. Add the milk cream, mix and fill the siphon.
5. Place the gas capsule, shake the siphon a couple of times, turn it over and let out a load of the filling; the gas will cause the mixture inside to have a foamy consistency.

dehydrated banana

• 2 kilos of overripe banana

Elaboration:

1. Fillet the bananas crosswise.
2. Spread them out on a Silpat sheet (silicone-coated cloth to prevent products from sticking when cooking).
3. Let dry for 16 hours and bake them at 60 degrees.