Feeding astronauts traveling on long space missions is still difficult. For this, renowned chefs such as Angel LeónThey look for alternatives to get to cook food previously and with high nutritional value. The latest news is that this chef has created what could be called moon rice. Keep reading and we will tell you what this new and fantastic idea consists of.
Lunar rice, from seafood with omega 3
The new and curious technique of Angel León to cook rice has been created from products from the sea. Specifically, with collagen extracted from fish scales, freeze-dried plankton and water. He has done it together with your Aponiente team, your restaurant. This is located in the heart of the Bahía de Cádiz Natural Park in El Puerto de Santa María.
Its production process consists of the collagen extraction that produce the scales of the fish that are discarded. Afterwards, the main mission is to maintain the full potential of the flavor in cooking.
Likewise, in said elaboration the so-called lyophilized plankton, an ingredient that provides a high concentration of omega 3. And the rice, whose nutritional value and carbohydrates are essential for a diet of this type.
The chef of the sea
Angel León was born in Jerez de la Frontera, in Seville, on July 18, 1977. With a long career behind him, with three Repsol suns and with three Michelin stars, has achieved what could be a revolution in the space world. In his new invention he has collaborated with Molino Roca Rice, a brand with a gourmet rice.
It is known as the chef of the sea and it has already made great discoveries in the ocean before. He also promises to achieve many more, since for him marine products can contribute in a very relevant way not only to the present, but to the future of humanity's nutrition.
An example of his discoveries is, for example, the zostera, better known as the cereal from the sea. A whole superfood that until its discovery was not considered as an ingredient for human consumption.
La seagrass It is a denser and more nutritious cereal than rice and more similar to some legumes. It has an iodized, vegetable and aromatic flavor, and can be prepared cooked like pasta or rice or processed into flours.
A special and special food
The future of space race it goes through lengthening the periods and missions outside the Earth not only on the Moon. It also seeks to explore further, focusing efforts primarily on Mars. This implies that astronauts will have to spend a lot of time away from planet Earth. This means that they will have to carry on board their ships everything they need, also, of course, the food.
To respond to this need, the National Aeronautics and Space Administration (NASA) and the Canadian Space Agency (CSA) have launched the so-called "Deep Space Food Challenge". This is one international competition in which the production of Ángel León is a candidate.
The objective is obtain innovative and revolutionary food systems or technologies that require a minimum of resources and maximize the production of nutritionally rich foods. Likewise, that they are safe, tasty and easily digestible for long space missions with a minimum of three years without refueling and for a crew of at least four astronauts.
An initiative that also seeks to apply some of these innovations to the food problems that currently exist on Earth, such as efficient use of raw materials or food insecurity.
Similarly, with this project, Aponiente shows its commitment not only to the present of the planet but to its future. Defending a diet that goes beyond the product itself, being the key use for the development of humanity in this area. What did you think of the moon rice? Do you think it can be a revolution in space food?
