On December 3 at the Casa de la Ciencia in Valencia, QualityFry participated as a collaborator in the Science, citrus and cooking workshop. The event was attended by the president of the Higher Council for Scientific Research (CSIC), who attended the opening ceremony where several Spanish chefs of renowned prestige elaborated tasty dishes with citrus.
Science, citrus and cooking workshop. A wise combination
The Science, citrus and cooking workshop. A wise combination organized by the Delegation of the CSIC in the Valencian Community, the Institute of Molecular and Cellular Biology of Plants (IBMCP, CSIC-UPV), and the Research Institute in Food Sciences (CIAL, CSIC-UAM), took place last Monday, December 3, 2018, at the House of Science of the CSIC in the Valencia Community.
Qualityfry, participated as a collaborating entity in the event with Cafés Toscaf, Todolí Foundation, Francisco de Vitoria University (UFV), Valgenetics and Zumex.
The event included four talks and three workshops in which scientists from various Valencian research centers will participate. In addition, a showcooking, by Spanish chefs Juan Antonio Medina (restaurant A’barra, Madrid), Jesús Almagro (Mesteño restaurant in Madrid and chef of QualityFry) and Miguel Barrera (restaurant Cal Paradís, Vall d’Alba. ), in which a variety of dishes with citrus fruit will be elaborated.
Showcooking with Jesús Almagro
Jesús Almagro, demonstrated in a practical way the feasibility of introducing intelligent frying in the professional kitchen using the appropriate technology and equipment. In addition, the audience was offered the opportunity to taste original frying recipes with citrus fruits aligned with the concept of healthy cooking and with a low environmental impact.
The technology of QualityFry´s fryers had an important presence since the assistants could verify in direct the functionality of these automatic machines, and taste the recipe of our chef: flavor, rapidity and efficiency.
The European Commission has recognized the ecofry technology focused on obtaining a healthy, safe and sustainable frying, with the Seal of Excellence and is a beneficiary of the SME Instrument (SME Instrument) Phase 2 funds within the Horizon 2020 Research and Innovation Framework Program.