Gastronomy is constantly evolving, so every year there are new ways to address it. In this 2019 we will return to the basics of consumption of insects, fermentations, and other novelties that we show you here.
Meat lovers
If you are a fan of meat, then you are on the right track because very soon there will be new meat cuts to make better use of the cattle. However, you also have to know that there is a more sustainable way to enjoy its flavor, it's called Heme, which means blood in Greek. Companies with use advanced technology are applying it to flavor wheat and potato protein burgers.
Fermentation
Another element that is being taken from the past are fermented beverages; for example, kombucha (fermented tea). There are more and more home-made or artisanal versions of this, since the intention is to consume less processed products and increase the natural ones to take advantage of their benefits.
Insects
A protein source that is not new, but that chefs use more and more are insects. And they are low in fat and provide more nutrients than other foods. It ranges from salt with dust of grasshoppers or ants, to flour to make bread and cakes.
From the garden to the table 2.0
The concept of zero kilometers changed chefs with their own gardens and now it came to cooks who decide what to grow to include in their menus. This personalized agriculture will change our relationship with food and will also be aimed at saving small farms.
Tea party
Tea fans will have their moment of splendor in 2019. Coffee bars will become tea bars with their many varieties, applications and benefits; There will also be mixes, cocktails and different drinks with this oriental ingredient.
Via: Life and Style
