Culinary fantasies that have become restaurant hits

13.10.2024/23/37 XNUMX:XNUMX    512
The passion for selection is characteristic not only of scientists, but also of cooks. In recent years, it has become popular in the culinary world to combine different types of food, creating new and unusual hybrid dishes.

Cooks talked about unusual hybrid dishes

Such culinary mixes are very popular, as they allow you to take a new look at familiar, but already a little tired dishes, such as burgers, sushi or pizza.

Sushi-burrito, also known as "sushiritto", is a hybrid of sushi and burrito, which was invented by the American Peter I. He was always bothered by the question: why can't it be cooked as tasty as in sushi bars, but quickly, as in restaurants on take out He came up with the idea of ​​combining these two types of food, and in 2008 he registered a new trademark "sushiritto". Soon this trend became very popular in the USA and spread to other countries. The filling for sushiritto can be very diverse — from fish and seafood to meat and vegetables.

Sushiritto is not only tasty, but also convenient, as it can be taken with you and calmly eaten on the go, without worrying about the filling accidentally falling out, as is often the case with traditional burritos.

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Cooks talked about unusual hybrid dishes

A craffin is a hybrid of a croissant and a muffin. The dough for this dish is buttery, yeasty, and dried fruits, raisins, cranberries, nuts, and powdered sugar are used as a layer. Confectioners can add caramel, strawberry or milk cream, as well as nut butter to carafes. The first decanter is believed to have been created by Australian chef Kay Reid in 2013. His invention had the effect of a "bomb", instantly conquering gourmets all over the world. The recipe for a carafe is often used to prepare Easter paska.

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Cooks talked about unusual hybrid dishesCooks talked about unusual hybrid dishes

A cronut is a dessert created from a combination of a croissant and a doughnut. The author of this invention is New York pastry chef Dominique Ansel, who decided to diversify the assortment of his bakery by combining a French croissant with an American doughnut. The novelty was immediately liked by customers: on the day of the presentation, the entire batch of 200 kronats was sold out in less than an hour. Since then, the wave of popularity of cronuts has covered not only the USA, but also the whole world.





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