The Making of Katmon Cider and Vinegar by Chef Ronald Vellavelez
Автор: Luto Inato
Загружено: 2020-12-15
Просмотров: 748
Slow Food Sugbo and Slow Food International are proud to present...
Cebu's pride and Fine Dining Culinary artist Chef Ronald of "Sialo" as our presenter of "Katmon" fruit, an Ark of Taste from Catmon, Cebu.
CHECK OUT THIS DEMO BY CHEF RONALD VILLAVELEZ ON HOW TO MAKE KATMON CIDER AND VINEGAR.
Katmon, locally called bolobayaua, belongs to a family of flowering plants that grown in low to medium altitude forests. Katmon fruits are quite fleshy, eaten when green and have a taste similar to green sour apples. The fresh fruit is not especially flavorful, but due to its acidity and juiciness, it is refreshing when eaten. It makes an excellent sauce or jam and it is also used for flavoring. For example, It can be added to pinakbet (a traditional Filipino vegetable and pork dish) as a souring ingredient.
The objective of this cooking demo is to ensure the survival of this endangered tree, by showing people its benefits and teaching them how to use its fruits in a unique way.
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