A capital work is already for sale de Javi Estévez, the chef who is an expert in dishes and delicacies closely linked to times of old, of food necessity. «If for something it transcends the offal is to be what nobody wants ». This is how he describes it in his new book «Casquería, the kitchen of always like never before». The Madrid chef gives a review of all the secrets of this unknown side of gastronomy. His conclusion is that the above definition is out of date. Although in the past thousands of people resorted to it for survival, today it is consumed in high-end restaurants. Enter the world of guts!
But what is the offal?
La offal It is the casquero's shop according to the RAE. This is «the person who sells organ meats and other edible parts of the beef not considered meat. In the past it was typical for working-class people to wait at the slaughterhouse door to be able to acquire these organs. Since the butchers did not want them, the poor bought them at a very low price. In fact, there were women who began to sell them on the street to earn a living (this is the case of the Calluses).
Today the situation is very different. Its consumption is not based so much on the use as on the enjoyment. In fact, it has reached top restaurants such as The Tasquería, from the aforementioned chef. It is an unknown branch of gastronomy in which chefs can experiment to their heart's content. As many people are reluctant to eat viscera, chefs must make them more presentable and palatable. That is why the grace is in improving the texture and enhancing the most delicious flavors. This is the challenge.
What will you find in the book Casquería?
Warning: not suitable for vegans! Has a total of ten chapters and each one dedicated to a different animal. The animals we refer to are the following: beef, lamb, pork / suckling pig, rabbit, chicken, rooster, duck, foal, deer and cod. In each of these chapters there is, firstly, a review of its remains. All the possibilities they offer are explored. Therefore, you will be able to perfectly know the raw material (tongue, kidney, chickens…). After explaining each "animal waste", Estévez explains a recipe of which they prepare in The Tasquería.
In this manual edited by Editorial Montagud the years of experience and the knowledge acquired by the author, in addition to all research projects. what's behind. It is suitable for all audiences. So, you don't need to be an industry professional to read it. Nor do you have to follow the recipe to the millimeter or measure the quantities and times exactly. Leave some room for the reader to experiment and discover this world. The curiosity plays a relevant role in Casquería book. Despite this, he explains the preparation in detail.
The secret is not so much in the amount of ingredients because tastes vary from one person to another. We talk about endless tips, tricks, ways to enhance your qualities and presentation suggestions. The fundamental thing for the chef is to break the taboo. He claims that many people get creeps these parts of animals such as the liver or brains. However, it also ensures that if the consumption of offal increased fewer animals would be killed. Each animal would be used much better.
The Tasquería
It is located in the Madrid neighborhood of goya Every morning before opening looks more like a cutting room than a restaurant. He also from Madrid Javi Estévez has taken offal to the next level. In Madrid, dishes such as Madrid-style tripe, gallinejas and intricacies are already typical. Well, he goes one step further and has achieved reconcile thousands of customers with the liver like the one his mother did. He did not like this one and perfected his recipe.
You put so much dedication into your work that getting calluses can take three days. Despite the popularity of this dish, his most famous is the suckling pig head confit and fried. Get many to repeat and already has more than seven thousand served. Its philosophy is based on transformation of what others discard. Thanks to his determination and humility, he is managing to open the gates of the offal to more and more people. Do you dare to open the book Casserole for any page and, if it touches, cook some good brains?
