Jose Andres Puerta Flavor Quotations

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.

Pimenton gets its intense flavor because it is dried over wood smoke. You can try hot, sweet or bittersweet, though sweet is probably the most commonly used.