This might be the best thing since sliced bread!
Marcelo Tejedor, a cook from Compostela in Galicia, Spain, presented his invention of liquid bread at the gastronomic convention Madrid Fusion, in the Spanish capital.
The product is a "world novelty" that is presented as a mix in an aerosol can, similar to those used for whipped cream. The contents are sprayed onto a pan, baked in an oven for a few minutes and voilá, the bread is hot fresh and ready to eat.
The cook demonstrated the product's features at Madrid Fusion by preparing an empanada de berberechos, a traditional Galician dish consisting of a pastry stuffed with cockles (mollusk) .
Marcelo substituted the cockles' water with an ajada (a Galician paste or sauce made with garlic, potatoes, eggs and olive oil), then he cooked the bread inside the can and, finally, dressed the dish with kelp oil and a salty meringue.
La Voz de Galicia (Link): El compostelano Marcelo Tejedor presenta el pan líquido en aerosol
La Voz de Galicia (Link): Entrevista Marcelo Tejedor
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