Thank you, Ruben! 🙏 I really appreciate your kind words. Thank you not only for joining the live session, but also for participating so actively. Questions like yours make these sessions enjoyable and valuable for everyone. I hope to see you again next week... and don't stop asking questions! That's exactly how we all keep learning. See you soon, my friend! 🥘😊

@Andres Zapata pleased to help you Andrés

Than you very much guys for the Live Session today !!! REaaly iinteresting

@Andres Zapata Good quiestion Andres: It’s important, yes, but not exactly in the way people think. It’s true that collagen turns into gelatin, and that gelatin makes everything stickier, helping the rice adhere more to the metal. But that’s not really what we’re aiming for. What truly defines the socarrat is the caramelization of the starch. The starch is released from inside the rice as it cooks. Then, with a burst of heat, that starch caramelizes and forms the highly appreciated layer we call socarrat, which many people confuse with something burnt. But it’s the starch; not the gelatin produced by excess collagen. So it’s easy to mix them up, because collagen simply burns, and that “burnt collagen” is something completely different. They’re two distinct processes. Hope this helps Andres

@Andres Zapata really pleased to help you Andres !! Hope to meet you tomorrow. live in our first Skool video call

@Claude Wild less… more time you need, les Broth

@Andres Zapata Great Altitude ...

@Ruben Perfetto bomba rice is very difficult to find, and a bit expensive. In this variable, Its very important to considere the hight where you are. Could be 2/3 minutes of diferencie very 700 meters high from the sea LEVEL

@Andres Zapata Yes.. Albufera is very similar to Bomba rice. Actually, are part of the same "family group". There are big problems every year with the bomba rice, in September (in Spain). Many brands refused to plant bomba seeds.. Not to many people are able to fell the difference ...