Science and gastronomy go hand in hand in the latest advance from the Complutense University of Madrid: a Madrid stew ready to travel to space. This dish, one of the hallmarks of the capital, can now be enjoyed in its freeze-dried form, guaranteeing an unprecedented culinary experience in Earth orbit.
This achievement represents a significant leap in food preservation, allowing cooked food to retain its characteristic aroma and flavor, even in space. Developed by a team of researchers from the UCM, this project has perfected the freeze-drying technique to adapt the Madrid stew to the needs of astronauts and anyone looking for a quick and healthy option.
Freeze-drying, or cryodehydration, is a process that consists of freezing the dish first and then eliminating the water contained through a sublimation process, that is, the water goes from a solid to a gaseous state without going through the liquid state, under vacuum conditions. and low temperature. This dehydration procedure effectively preserves the organoleptic properties – flavor, aroma and texture – and nutritional properties of the food, allowing the cooked product to maintain its quality almost intact.
Once freeze-dried, Madrid stew becomes a very light and porous product, which makes it easy to store and transport without the need for refrigeration. To preserve it properly, it must be stored in airtight containers that are impermeable to water vapor and air, which prevents premature rehydration of the product and maintains its stability for months.
To enjoy this space dish, just add water and heat the contents for a few minutes in the microwave. This ease of preparation promises to transform the way fast food is understood, offering a nutritious and delicious alternative to the usual processed options.
The efforts of UCM scientists respond to the growing demand for foods that adapt to the accelerated pace of modern life, without giving up the quality or benefits of a balanced diet. In this sense, the freeze-dried Madrid stew is aligned with the principles of the Mediterranean diet, recognized for its health benefits, providing a solution that combines comfort, nutrition and gastronomic pleasure.
With this initiative, the Complutense University of Madrid has established a precedent in the fusion of food science and gastronomy, thus offering a new horizon for the food industry and spatial nutrition.
