Sun-dried tomatoes - 3 ingredients recipe: salt, sun and time. According to the traditional preparation, the tomatoes are harvested when ripe, cleaned, cut in half and left to dry in the sun on a wooden frame. The tomato used is that of a not very watery variety with a consistent skin, such as San Marzano tomatoes. After being carefully selected and cut, the tomatoes are salted and exposed to the direct rays of the sun, in a gradual drying process that follows the rhythm of nature. The drying, usually lasts about a week, then the tomatoes, completely dehydrated, are rinsed and blanched in a solution of water and vinegar to sterilise them. 📷: @therainbow_is_underestimated (1) @irenedebruijne (2/3/5) @sl.ferrari (4) at @annatascalanza @terredisanvito (6/7) #gourmeffe #sundriedtomatoes #sundriedtomato #tomatoes

SOCARRAT - The secret of Paella. Socarrat is one of the most important steps to make a perfect paella. It's the crusty bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it’s cooking. To achieve socarrat, the rice is cooked with a flavorful broth and various ingredients such as vegetables, meat, seafood, and spices. As the rice absorbs the liquid and cooks, the bottom layer comes into direct contact with the pan, allowing it to caramelize and form a crust. This crust adds an extra depth of flavor and a delightful crunch to the dish. The way to obtain the crust is to use a very high flame to cook the bottom of the rice. You must carefully watch the paella cook though because it can easily burn and you must not mix the rice because otherwise the crust doesn’t form. Then, the paella should rest for a few minutes to set and let the rice absorb all the flavours. The problem with socarrat, is that there's never enough of it, says chef @qiqedacosta. So he and his team devised a way to make a full blown snack out of it. It's all down to the chicken collagen in the broth. (First video) 📷: @anastassiaav (2) and @dabizdiverxo (3-5) at @casacarmelarestaurant 📷: @qiqedacosta (6) @juan_ramos_roda (4) at @llisanegra_qd #gourmeffe #paella #socarrat #paellavalenciana

@akmoosie's dad smoking-drying salmon and halibut in Alaska. #gourmeffe #salmon #halibut #smokedsalmon #alaska

Remembering the man, the myth, the legend: Anthony Bourdain. #gourmeffe #anthonybourdain #bourdain

The façade of a house in Puglia with drying tomatoes captured by Italo Zannier in 1970. #gourmeffe #sundriedtomatoes #tomatoes #puglia

‘Aish Baladi’ - Egyptian bread. A form of flatbread, similar to pita bread, but made with whole wheat flour. "Aish" means life in Arabic, illustrating the importance of this bread to Egyptian culture and cuisine. BREAD is life! Videos by Mostafa Ahmed (@moosta_ahmed) #gourmeffe #egypt #egyptianbread #aishbaladi #egyptianfood #bread

‘Pommes Anna’ - A French recipe made from thin slices of potato that are layered in a circular pattern and cooked in a large amount of melted butter. At the “Aux Lyonnais” (@aux_lyonnais) restaurant in Paris, chef Marie-Victorine Manoa (@marievictorinemanoa) prepares it with artichoke and smoked eel. 📷 @marievictorinemanoa @lefooding (1) @sduboisd (8) @espositoalessandro.ae (9) #Gourmeffe #AuxLyonnais #MarieVictorineManoa #pommesanna #potatoes

For a half-century, Yiorgos Hatziparaskos has been making traditional Greek baklava and kataifi (angel hair pastry) just like this. Yiorgos Hatziparaskos, a 90 year-old baker from Crete, is one of the last people in Greece who still makes phyllo dough by hand. Hatziparaskos opened his bakery in 1960, long before the advent of large-scale, industrial baked-goods, which have replaced traditional bakeries in much of Greece and around the world. While many other small, family bakeries closed after the rise of cheaper, mass-produced products, Hatziparaskos shrewdly decided to highlight his bakery as a tourist attraction to the massive number of travelers that visit Greece each year in order to boost income. In addition to phyllo, Hatziparaskos also makes kataifi, a unique pastry made of very thin strips of dough that is used in traditional Greek sweets such as ekmek kataifi. Hatziparaskos makes the spaghetti-like pastry the traditional way—by carefully placing lines of raw dough on a rotating, heated wheel until they are baked through. 📷 @frgaudry @martaastewart (6) #gourmeffe #phyllodough #hatziparaskos #kataifi

The real soy sauce - less than 1% of the world’s soy sauce is made like this. Shodoshima, Japan, is home to one of the oldest artisanal soy sauce factories: Yamaroku (@yamaroku.shoyu), owned by Yasuo Yama-moto. In the production of Yamaroku soy sauce, high-quality soybeans are used as the base, providing protein and a rich, savory flavor. Roasted and crushed wheat is mixed with the soybeans, giving the sauce a natural sweetness and a unique aroma. Sea salt and water are also used in the fermentation process. These ingredients are combined and fermented in large wooden barrels called "kioke". The mixture, known as "moromi", ferments from 2 to 4 years. The kioke barrels play an essential role in the process, as they contain natural microorganisms (over 140 varietes of bacteria) that contribute to the fermentation and develop the complex flavors of the soy sauce. Once the fermentation is complete, the moromi is pressed through a cloth to separate the liquid soy sauce from the solid byproducts. The resulting soy sauce is then pasteurized and bottled. In a world where factories discard traditional methods for more efficient ones, Yamaroku decided to stick to the old ways. Commercial soy sauce is produced in metal containers and aged for less than 3 months, while Yamaroku’s soy sauce is aged in wooden barrels for 2-4 years. This lengthy fermentation process, possible only in the wooden barrels, imparts a deep umami flavor that cannot be achieved through modern production methods. In 2009, realizing that a kioke extinction crisis was coming, Yasuo Yamamoto, ordered nine brand new wooden barrels from the last remaining manufacturer of the huge wooden vats. He was stunned by the manufacturer’s reply: “This is the first order we have received for brand new wooden barrels since the end of World War II.” Yamamoto started to fear that if somebody didn’t do something urgently, the whole tradition of brewing in Japan would be lost forever and become extinct. The shoyu makers at Yamaroku are now learning and making four vats a year to keep the skill alive for future generations. 📷 @yamaroku.shoyu @minahmad @lulugrimm @galen_lowe #Gourmeffe #SoySauce #Yamaroku

Making an omelette with the legendary Motokichi Yukimura (@kichikichi_omurice) in Kyoto, Japan. Video by Dabiz Muñoz (@dabizdiverxo). #gourmeffe #omelette #omurice #kichikichiomurice

In the village of St Julien de Rodelle in southern France, La Ferme de Mayrinhac (@la_ferme_de_mayrinhac) is an authentic taste of French rural living. This family-run farm, managed by Pierre and Guillaume, produces a range of products derived from sustainably raised pigs and lambs, as well as a wide selection of farm-fresh butcher and charcuterie offerings. At the heart of La Ferme de Mayrinhac is its farm-to-table cuisine. Guests can indulge in delicious, homemade meals prepared with fresh, seasonal ingredients sourced directly from the farm. The farm's commitment to quality is evident in every aspect of their production. The animals are raised and fed on the farm, while the grains used in their feed are grown without the use of fertilizers or pesticides. Photography by @fatihoeztosun #Gourmeffe #LaFermeDeMayrinhac

World’s best turbot at Elkano. Elkano (@elkano_jatetxea), located in Getaria, Spain, is a restaurant founded in 1964 by Pedro Arregui, now run by his son, Aitor Arregui, who preserves the culinary legacy of his father. The star of the menu is undoubtedly the turbot, a staple of Basque cuisine. The turbot is sourced from the waters surrounding Getaria and is meticulously selected based on its size, quality, and seasonality. It’s grilled on a 'parrilla’ (grill), allowing it to cook evenly and impart a distinct smokiness. Salt is sprinkled onto its light-colored side before it is placed on the grill. The embers must be moderate: neither too lively nor too low. After a few minutes, it is drizzled with a little vinaigrette to moisten it—this hydrates the skin and prevents it from drying. After it has cooked on the dark side, it's removed and drizzled again with the vinaigrette so that it begins to emulsify with the gelatine. This, combined with the delicate touch of olive oil and sea salt, creates a masterpiece. In a world where culinary trends come and go, Elkano and Aitor Arregui stand as a beacon of unwavering dedication to their craft. 📷 @luxeat @gastroeconomy @jyleejylee #Gourmeffe #Elkano