Cuban cooking for eco-loco scientists

Arroz CongríWhen a group of colleagues from Argentina, Ecuador, Nicaragua and Guatemala, asked Liván from Cuba about the ingredients of congrí rice, and he spoke to us of the binders to unite the rice and beans, we became aware how much science had penetrated our minds. Thus, we would like to share with the technicians an experiment based upon this tasty dish that yielded most satisfactory sensorial results.

César Reyes Nájera, Guatemala

Materials: 3 cups of rice, 2 cups of beans, 3-1/2 cups of water, l pound of ground pork, 2 onions, oil, salt.

Method of preparation: Cook the beans and make a mixture with the ground meat and onion, salted to taste. In its semi-moist state stir the mixture and  add the rice and fry it for three minutes.

Tests of the mixture on the plate:
Adherence rice-beans using a spoon
Visual aspect of the composition
Relation of level of temperature – delicious fragrance and intensity
Flavor  – irresistible for the table companions

Image We invite our colleagues to repeat the experience at home, close the eyes, and for a short time forget science, and only verify the sensory result. Of course, don’t forget to share the results!

You are here: Home Past editions Edition #17, December 2005 Cuban cooking for eco-loco scientists

Consultants

Pedro Seijo
Cuban
Professor of Civil Engineering
Spanish, English
Teaching, ecomaterials workshop management, research (municipal waste)

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