{"id":72619,"date":"2013-08-13T14:41:49","date_gmt":"2013-08-13T12:41:49","guid":{"rendered":"https:\/\/gastronomicament.cat\/isabel-maria-mestre-una-critica-constructiva-nomes-incita-a-una-cosa-a-millorar"},"modified":"2022-04-09T11:55:21","modified_gmt":"2022-04-09T09:55:21","slug":"isabel-maria-mestre-una-critica-constructiva-nomes-incita-a-una-cosa-a-millorar","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/isabel-maria-mestre-una-critica-constructiva-nomes-incita-a-una-cosa-a-millorar","title":{"rendered":"Isabel Maria Mestre: “Una cr\u00edtica constructiva nom\u00e9s incita a una cosa: a millorar”"},"content":{"rendered":"
\n

\u00c9s tot un honor per a Gastron\u00f2micament <\/a>comptar amb la implicaci\u00f3 de na Isabel Maria Mestre<\/strong>, una cuinera excepcional, a m\u00e9s de bona fot\u00f2grafa i bona redactora. B\u00e9 ho demostra el seu blog: De Mel i Sucre<\/a>, una del\u00edcia per als amants de la bona cuina. <\/em><\/p>\n

En aquesta entrevista ens explica les seves d\u00e8ries, ens comenta els seus reptes i ens detalla els seus reptes a la cuina.<\/em><\/p>\n

Qui t’ha ensenyat m\u00e9s a cuinar, ta mare, la padrina, en Karlos Argui\u00f1ano o na Paquita Tom\u00e0s?<\/strong>
\nLa curiositat. Voler saber com es fan les coses, i voler provar-ho de fer. La base la me’n duc de ma mare i les padrines que tan b\u00e9 ho fan, per\u00f2 despr\u00e9s he llegit, he cercat, he escoltat i he observat molt. Aix\u00f2 s\u00ed, d’en Karlos Arqui\u00f1ano he adquirit qualque cosa, i m\u00e9s que de na Paquita Tom\u00e0s i de n’\u00d2scar Mart\u00ednez, tamb\u00e9. Ara b\u00e9, em queda molt per aprendre.<\/p>\n

Com \u00e9s que fas aquestes fotos tan belles?\"\"<\/strong>
\nM’agrada molt que faci goig, i que entri pels ulls. Un plat ben presentat, fa m\u00e9s ganes de fer i de menjar, independentment del gust (que al fons \u00e9s all\u00f2 primordial). Aix\u00ed mateix, vaig fer un breu curset de fotografia fa uns anys amb un bon professor i amic, en Joan Miquel Ferr\u00e0, que per desgr\u00e0cia ja no \u00e9s a prop.<\/p>\n

“\u00c9S VER QUE EL MENJAR ENTRA PER LA VISTA, PER\u00d2 EL RECORD SE’L QUEDA EL PALADAR”<\/p><\/blockquote>\n

Els plats, et surten tan b\u00e9 com les imatges?<\/strong>
\nLa intenci\u00f3 \u00e9s sempre aquesta! Procur que sigui vist\u00f3s, per\u00f2 sense dir mentides, el que m\u00e9s m’importa \u00e9s el gust. \u00c9s igual que quan \u00e9s diu: “l’important \u00e9s a l’interior”. Id\u00f2 a la cuina \u00e9s semblant. \u00c9s ver que entra per la vista, per\u00f2 el record se’l queda el paladar.<\/p>\n

Qui s\u00f3n els teus cr\u00edtics oficials?<\/strong>
\nAmics i familiars s\u00f3n qui tasten tot quan faig, perqu\u00e8 m’agrada cuinar per la gent que estim. Per\u00f2 el premi a cr\u00edtic major \u00e9s per la meva germana, crec. Sense p\u00e8ls a la llengua, \u00e9s qui m\u00e9s tasta el que faig i qui m\u00e9s em diu que en troba. \u00c9s fant\u00e0stic, una cr\u00edtica constructiva nom\u00e9s incita a una cosa: a millorar.<\/p>\n

\u00c9s possible compaginar estudis i cuina?<\/strong>
\nClar que s\u00ed. No tenc tan de temps com voldria per dedicar-li, ni tantes boques per menjar-se el que faria, per\u00f2 sempre trobo una estona per trastejar per dins la cuina. Una mica m\u00e9s labori\u00f3s \u00e9s administrar el blog i intentar sempre que quedi b\u00e9, i llu\u00eft, perqu\u00e8 s\u00f3c de les que opina que les coses o es fan ben fetes o no es fan. Aix\u00f2 s\u00ed, s’ha de tenir clar, que a casa sempre m’ho han dit, el l\u00edmit entre deure i devoci\u00f3.<\/p>\n

Un ingredient que no t’agradi<\/strong>
\nNo ho s\u00e9, no ho tenc molt clar, per\u00f2 me costa encaixar la menta i l’herba-sana dins els plats en general. No m’agrada gaire la combinaci\u00f3 en si. I amb els c\u00edtrics tamb\u00e9 em passa qualque vegada, per\u00f2 no tant. Ben tractats, els c\u00edtrics no em disgusten, fins i tot m’agraden for\u00e7a.<\/p>\n

El teu plat preferit…<\/strong>
\nAquesta \u00e9s la pregunta estrella, perqu\u00e8 m’agrada tot ( o casi, casi). No puc contestar amb exactitud, perqu\u00e8 em sentiran dir moltes vegades: oh, aix\u00f2, que m’agrada! Per\u00f2 ara em ve al cap un plat que fa la meva padrina: una greixera d’ous i bacall\u00e0, amb els seus x\u00edtxeros i la patata, mmmm… Fant\u00e0stica!<\/p>\n

El teu proper repte a la cuina ser\u00e0?<\/strong>
\nLes temperatures. He adquirit fa poc un term\u00f2metre i tenc ganes d’aprendre molt sobre aix\u00f2. Per\u00f2 b\u00e9, la cuina mallorquina encap\u00e7ala la llista. Sobre tot aquells plats que fan t\u00edpics les padrines, que s\u00f3n genials i dels que vull aprendre tant com sigui possible. Aix\u00ed mateix, tamb\u00e9 tenc entre mans, i se’m resisteix, el pa. \u00c9s un m\u00f3n que em fascina i amb el quan em costa molt: ser\u00e0 q\u00fcesti\u00f3 de const\u00e0ncia i manya.<\/p>\n

“ENTRAR A GASTRON\u00d2MICAMENT \u00c9S UN AVAN\u00c7 I UN ELOGI. S\u00d3C MOLT FELI\u00c7”<\/p><\/blockquote>\n

Com encares la teva entrada a Gastron\u00f2micament?<\/strong>
\nCom una aventura m\u00e9s. Per jo ha estat tot un avan\u00e7 i un elogi. Mai no m’hagu\u00e9s imaginat arribar on s\u00f3c ara, i molt manco amb menys d’un any com a blogaire, i una experi\u00e8ncia tan breu. S\u00f3c molt feli\u00e7, i intentar\u00e9 fer-ho tan b\u00e9 com pugui perqu\u00e8 Gastron\u00f2micament t\u00e9 molt per oferir i formar part d’aix\u00f2 \u00e9s tot un privilegi.<\/p>\n

Per acabar, ens pots dir un secret culinari que vulguis descobrir…<\/strong>
\nUi! No \u00e9s cap secret que la cuina s’ha de fer amb amor i molta d’estimaci\u00f3. Per\u00f2 vaja, un secret \u00e9s tastar molt. Abans de cuinar imaginar el gust que tendr\u00e0 el resultat. Jugar amb la imaginaci\u00f3 i el paladar per aconseguir un mos sublim. Aix\u00ed mateix, el sucre \u00e9s moltes vegades el meu secret, perqu\u00e8 en poso en ocasions a molts plats salats, sense que no distorsioni el gust de la sal, per\u00f2 donant una nota distinta al plat.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00c9s tot un honor per a Gastron\u00f2micament comptar amb la implicaci\u00f3 de na Isabel Maria Mestre,…<\/p>\n","protected":false},"author":1,"featured_media":49989,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1046],"tags":[],"coauthors":[],"class_list":["post-72619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nIsabel Maria Mestre (De Mel i Sucre): "Una cr\u00edtica constructiva nom\u00e9s incita a una cosa: a millorar"<\/title>\n<meta name=\"description\" content=\"Isabel Maria Mestre (De Mel i Sucre): "Una cr\u00edtica constructiva 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