{"id":8186,"date":"2025-12-21T21:30:08","date_gmt":"2025-12-21T20:30:08","guid":{"rendered":"https:\/\/es-travel.net\/?p=8186"},"modified":"2026-05-16T10:29:36","modified_gmt":"2026-05-16T08:29:36","slug":"%e3%83%93%e3%83%bc%e3%83%81%e3%81%a7%e9%81%8e%e3%81%94%e3%81%99%e3%82%b9%e3%83%9a%e3%82%a4%e3%83%b3%e6%97%85%e8%a1%8c%ef%bd%9c%e5%88%9d%e5%bf%83%e8%80%85%e3%81%ab%e3%81%8a%e3%81%99%e3%81%99%e3%82%81","status":"publish","type":"post","link":"https:\/\/es-travel.net\/en\/8186\/","title":{"rendered":"Easy at home! A former Michelin chef teaches you an emulsification technique to dramatically improve the taste of shrimp ajillo."},"content":{"rendered":"
\n

Last updated: May 16, 2026 (Latest technical explanation by a former Michelin chef)<\/p>\n

\n A former Michelin-starred chef asserts: "Ajillo that's just cooked in oil" is not the real thing | Unraveling the ultimate emulsification recipe and the perfect pairing through science.
\n <\/h1>\n
\n

\u270d\ufe0f Author Profile<\/p>\n


\n \"\u30b9\u30da\u30a4\u30f3\u30fb\u30a2\u30f3\u30c0\u30eb\u30b7\u30a2\u5dde\u30de\u30e9\u30ac\u306e\u30df\u30b7\u30e5\u30e9\u30f3\u4e00\u3064\u661f\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u8155\u3092\u632f\u308b\u3046\u30d7\u30ed\u306e\u6599\u7406\u9577\"<\/p>\n

\n I am a chef who previously served as head chef at a Michelin-starred restaurant in Malaga, Andalusia. I feel that many of the ajillo recipes I see on Japanese recipe websites and in bars are simply ingredients that have been "deep-fried" in garlic-flavored oil, which is a great shame.
\n Ajillo, a dish beloved in its native Spain, especially in Malaga, which faces the Mediterranean Sea,A rich sauce where the oil and the moisture from the ingredients are perfectly blended.<\/strong>This time, we'll reveal all the professional techniques we use to recreate authentic flavors using ingredients from Japanese supermarkets, employing a scientific approach.\n <\/p>\n

<\/p>\n

\n

\ud83d\udcf8 We're also sharing the latest travel and gourmet information from Spain in real time on Instagram!<\/p>\n


\n Follow @andalusia_travel_desk >
\n <\/a>\n <\/div>\n<\/p><\/div>\n

<\/p>\n

\n

\ud83c\udf77 Recreate it at home, and with improved accuracy, experience the authentic Spanish spirit!<\/p>\n

\n After transforming your kitchen into Andalusia tonight, why not experience a real bar crawl?
\n In Barcelona, where Catalan sophistication and passion intersect, the vibrant local atmosphere and the sizzling sound of terracotta pots as the camareros (waiters) bring the food create an unforgettable travel memory.\n <\/p>\n

\n
\n [Barcelona] A gourmet walking tour exploring traditional tapas, fine wines, and vermouth >
\n
(From the vicinity of prestigious markets to hidden gems in back alleys, we'll take you to the finest, most discerning bars recognized by professionals.)<\/span>
\n <\/a><\/p>\n

<\/p>\n

\n \u26a0\ufe0f If the reservation screen fails to load (the logo loops)<\/strong>
\n In rare cases, the GetYourGuide screen may not display correctly due to the cache of your smartphone or browser. In that case, please go to the browser menu."View on PC version site (Show desktop site)"<\/strong>Switching to this option will allow you to proceed with your reservation smoothly.\n <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

1. Why are Japanese recipes so "oily"? The science of "emulsification"<\/h2>\n

\n If, after finishing your ajillo, only clear oil remains on the plate, and dipping bread into it only highlights its greasiness, this is a classic example of "insufficient emulsification."\n <\/p>\n

\n The original "Gambas al Ajillo" (shrimp ajillo) is a dish where the rich, flavorful juices released from the shrimp, the garlic components, and tender olive oil combine to create a slightly cloudy broth.A thick emulsion (emulsified liquid)<\/strong>It must be like this. The proof that it's real is that when you dip bread in it, the water and oil don't separate, but instead cling to it like a sauce.\n <\/p>\n

\n

\ud83d\udca1 The rules of "temperature" and "moisture" managed by professionals<\/p>\n