{"id":58232,"date":"2022-10-19T11:45:18","date_gmt":"2022-10-19T09:45:18","guid":{"rendered":"https:\/\/www.santpol.edu.es\/?p=58232"},"modified":"2022-10-19T11:45:19","modified_gmt":"2022-10-19T09:45:19","slug":"euht-stpol-on-the-spanish-national-tv","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/euht-stpol-on-the-spanish-national-tv\/","title":{"rendered":"EUHT StPOL on the Spanish National TV"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h5><b>The documentary on the consumption of oil varieties is now available on the RTVE website. EUHT StPOL\u2019s chef Joyce Cel\u00edn proposes a healthy recipe combining 3 different oil typologies.<\/b><\/h5>\n<p><span style=\"font-weight: 400;\">In <\/span><a href=\"https:\/\/www.rtve.es\/play\/videos\/repor\/semillas-aceite\/6705458\/\"><span style=\"font-weight: 400;\">\u201cLas semillas del aceite\u201d<\/span><\/a><span style=\"font-weight: 400;\"> (The seeds of the oil) the RTVE team addresses the problem of the deprivation and increase in prices of the agricultural sector due to the Ukrainian War. Specifically, they focus on the consequences of the production of sunflower oil, the most used worldwide. The impossibility of covering the demand at a reasonable price raises the need to include alternative oils for our day-to-day cooking.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;58224&#8243; img_size=&#8221;large&#8221;][vc_column_text]<span style=\"font-weight: 400;\">Our chef Joyce Cel\u00edn&#8217;s proposal consists of Blue whiting with a tomato salad and lime mayonnaise. The concept focuses on a healthy combination of ingredients, which is pointed out by nutritionist Guillermo Mena. In contrast, she focuses on the use of oils in accordance with the type of cooking or seasoning required. To do this, chef Cel\u00edn uses sunflower oil for frying fish since it is one of the most neutral oils and won\u2019t affect its taste. Secondly, olive oil is best suited to transfer an intense aroma and flavor to the tomato salad. And, finally, sesame oil is chosen for the mayonnaise to give a toasted flavor to the dish.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] The documentary on the consumption of oil varieties is now available on the RTVE website. EUHT StPOL\u2019s chef Joyce Cel\u00edn proposes a healthy recipe combining<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":58227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1956,2437,2440,4725,11],"tags":[5455,9933,9934],"class_list":["post-58232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-euht-stpol","category-news-homenotices","category-news-homenoticesnoticias-euht-stpol","category-noticias-en","category-uncategorized","tag-cocina-en","tag-noticias-en","tag-tve-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>EUHT StPOL on the Spanish National TV - St. POL Hospitality &amp; Culinary Business School - Barcelona<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.santpol.edu.es\/en\/blog\/euht-stpol-on-the-spanish-national-tv\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EUHT StPOL on the Spanish National TV - St. POL Hospitality &amp; Culinary Business School - Barcelona\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] The documentary on the consumption of oil varieties is now available on the RTVE website. 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