More than 150 gastronomic experiences
I have been and am in several txokos and gastronomic rocks, but the one in Alfabia is a special txoko. Our annual fee is for social purposes and once a year prepares the meal for the social dining room of Zaqueo. The last Saturdays of the month the meeting takes place around the stoves and a team of partners is responsible for the elaborations. This month we had the opportunity to invite Pedro Alomar. This Doctor of Microbiology, Head of Service for many years in Son Dureta, already retired, is not only a great passionate of cooking but a great expert in cooking with Kamado. Professor of several schools of gastronomy such as the Basque Culinary Center, he proposed a menu 100% elaborated in this curious contraption: rails with capers and wet rice of slaughter.
Cooked with a heat source that comes from charcoal and in pereruela clay pot (refractory clay pot better known as kaolin), the dishes we were able to taste were really amazing. Being able to cook in this type of pots with charcoal heat source, is a real art. The texture of the rails was a real point and apart. Rice deserves another chapter because the elaboration scratches the thoroughness of the pastry. 2,143 grams of rice sendra (no rice pump) for three liters of broth. Eleven minutes of cooking including smoke with rosemary (one of the techniques that Kamado allows). At the end of cooking, the pot is set aside and left closed to rest for at least half an hour. When uncovered, the liquid that has disappeared and the result is the one you can see in the photos. Pure slow cooking with charcoal cook.
