Qualitaly_Ago-Set

AUGU-SEPT 2015

XIII

still under discussion. Beyond this,

a risk is well documented regarding

the use of magnetron. The cornea

of the eye is not traversed by blood

vessels that can cool it and runs the

risk of overheats if hit by microwave,

because it is not transparent to these

wavelengths. For this reason, chronic

exposure to microwaves, exactly how

to sunlight, may increase the incidence

of cataracts in old age. If the sunlight

you can defend with sunglasses, there

are no similar protections against the

microwave. A microwave oven with the

door defective can be a source of risk. It

should therefore avoid using damaged

equipment and possibly control the stray

field with special tools.

Several people are concerned about

exposure to microwaves in the vicinity

of microwave ovens on. For many years

all models on the market have a metal

shield is inside the oven that on the

door.

Five golden rules when using the

microwave

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containers to smooth walls, these can

reach a condition where the temperature

is a few degrees higher than the boiling

point. When you grab the container to

remove it from the oven, boiling can

start explosively and can cause severe

burns.

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pressure of the steam that is produced

inside.

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they can catch fire and burn.

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decorated with metals and objects

containing metals can cause sparks

when exposed to microwaves.

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(decoration etc.) can melt and

contaminate food and can generate toxic

vapors from the materials affected by

the download.

AT PAGE 40

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By Consuelo Redaelli

The Street Food provides the user

involvement in the preparation of the

dishes and live immediate consumption

thereof. The dishes are cooked

expressed “on sight”.

This phenomenon is directly connected

with the globalization of the company,

both in relation to the spread of

different cultures in each country, and

for the opportunity to learn about

different cultures on a large scale thanks

to the media and the Internet, both

thanks to the ease of traveling with the

development the cheap flights.

They observe and learn different

cultures and experience new to spice up

the commercial offer.

This cultural aspect is very charming

and implies a direct involvement of the

observer in the process of the culinary

preparation. It assists in the preparation

processes of learning different recipes;

you can admire the dexterity of the

cook and prepare the tasting. In many

countries of the world, from the East to

South America, it is a rich street food. In

the main streets and city squares, you

can quickly access a lunch or a snack.

This mode of use of the food is in a

sense been brought indoors through

the idea of the contemporary design

of “open” kitchens and to take part in

preparing the user, just as happens in

the street food.

In Marrakech, Morocco, street food is

transformed into a veritable open-

air food court: in the great square

of Djemaa rally stalls of all kinds

that mountain in the afternoon long

communal tables to take them apart

at night. Skewers grilled, fried, sweet

and typical drinks are alternated with

identification numbers in a mesh block

orthogonal: a sort of open-air market

edible.

ALSO GREAT CHEFS decide to take

up the challenge of street cooks and

cooking in view getting all aspects as

amazing shows.

Albert Adrià opened in Barcelona,

together with his brother Ferran and

Iglesias brothers, Juan Carlos and Pedro

Borja, restaurant owners Rias de Galicia

in Barcelona, the Tickets Bar (la vida

tapa).

The concept is so focused on the theme

of the kitchen, which gave its name

to the tapas bar, inviting you to the

movies. Albert structures its local and

long counters that move around to six

different dining areas to enjoy the show!

The playfulness and cheerful

involvement by the user is the basis of

the “la vida tapa” that becomes almost a

way of life for the brothers Adrià.

A supply of sophisticated Tapas

Estrella - the classic “bar” for draft beer,

Nostromo - montaditos, The presumida -

kitchen, El Garatgee - grill, El Camarote

de los Marx - serving counter with dual

front inside and outside, The Dolça -

pastries.

The six areas are a metaphor

caricature of different aspects of the

city of Barcelona, its people and its

neighborhoods.

The benches of the kitchen strictly steel

outline the sharp division between the

world of the chef and the customer

in which other materials characterize

the space, such as wood and white

Corian. The preparation of the dishes

is done completely transparent; the

only areas separate technical spaces of

refrigerators and washing. The decor in

general is very colorful and somewhat

“pop”, combining different styles.

With a language based on the Spanish

tradition combines design elements and

a tradition almost domestic. A band on

Led variable message, the classic cinema

with a list of programming, flows along

the walls animating space themed

messages. Also interesting is the locking

system of the kitchen created thanks

to old wooden shutters that create an

interesting rhythm and reported in a

domestic mood in contrast with the area

very technical steel equipment.

THE CONCEPT of an extreme kitchen

which stage the elaboration of food,

Theatre 7 is another example of cultural

interesting is a local 66mq structured as

a real professional kitchen, which offers

courses and culinary events. A cooking

school in the window that shows the

lessons in a sort of show-cooking almost

road. The large windows offer a “show

cooking” on the road showing the

animated table of participants in courses

organized by Chef Jason Gaccione.

The kitchen from the street is also

the original idea of the restaurant El

Carnicero recently opened in Milan.

Here the kitchen that overlooks the

street, as well as inside the room, it

becomes not only point of attention

for curious passers-by, but a call for

transparent (it must be said) to try the

house specialty.

The kitchen in the center is also the

idea of Chöks - The chocolate kitchen

always in Barcelona that not only sells

chocolate bonbon but produces them

live giving way to those interested to

participate in courses and workshops to

learn the art of chocolate.

FOOD AS METAPHOR. These examples

bring food on a different plane from the

town, turning it into a metaphor that