[Sca-cooks] Using aloe in food

Johnna Holloway johnna at sitka.engin.umich.edu
Fri Jul 13 13:28:31 PDT 2007

Aloe seems to be coming back into Spanish cookery.
"My trip ended at El Poblet 
<http://foodandwine.com/hotels/property.cfm?id=9539>, the region’s most 
talked-about restaurant, which sits on a coastal road near Dénia, a once 
picturesque fishing village overrun with German vacationers. Joining me 
for lunch was my friend Santos Ruiz, a rice agronomist. El Poblet’s 
chef-owner, Quique Dacosta, who is self-taught and looks like a hipster 
professor, has earned a reputation as Spain’s leading young talent—and 
recently a second Michelin star—by subjecting obscure local flora and 
marine fauna to truly alchemical treatments. Lately, he’s been 
experimenting with aloe vera, which he discovered has miraculous gelling 
and emulsifying properties. And he’s been playing with "mineralization," 
using metals and minerals to create tour-de-force dishes like oysters 
Guggenheim Bilbao, designed to look like the museum. The dish is made up 
of mollusks warmed over juniper charcoal, swathed in a veil of oyster 
essence and an edible alloy of titanium and silver, and decorated with 
silvery scraps of edible paper."


Michael Gunter wrote:
> I've been doing research on aloe snipped
> I don't want to serve aloe tea to my guests who could
> experience several digestive problems in the process.
> Could anyone indicate a substitute for the bitter? Maybe
> even a regular teabag would work. Or perhaps the translation
> is either incorrect or a different plant was used that was called
> "aloe".
> Any ideas? Thanks,
> Gunthar

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