{"id":20050,"date":"2017-11-20T14:26:28","date_gmt":"2017-11-20T13:26:28","guid":{"rendered":"https:\/\/cerezadeljerte.org\/?p=10127"},"modified":"2025-02-11T23:19:33","modified_gmt":"2025-02-11T22:19:33","slug":"la-ciencia-de-cocinar-gastronomia-molecular-y-cerezas","status":"publish","type":"post","link":"https:\/\/cerezadeljerte.org\/en\/la-ciencia-de-cocinar-gastronomia-molecular-y-cerezas\/","title":{"rendered":"La ciencia de cocinar. Gastronom\u00eda molecular y cerezas"},"content":{"rendered":"<p align=\"JUSTIFY\">La gastronom\u00eda molecular se define como la ciencia aplicada a la cocina. Pero hoy, se extiende esta denominaci\u00f3n a un nuevo estilo de cocina en el cual los chefs exploran texturas y sabores a trav\u00e9s de la qu\u00edmica y la f\u00edsica. Para los cocineros m\u00e1s osados, proponemos aqu\u00ed algunas t\u00e9cnicas de gastronom\u00eda molecular para probar en casa. \u00a1Atr\u00e9vete con las recetas para amantes de las cerezas!<\/p>\n<h2 align=\"JUSTIFY\"><strong>T\u00e9cnicas de gastronom\u00eda molecular para tus recetas con cereza<\/strong><\/h2>\n<h3 align=\"JUSTIFY\">Esferificaciones para decorar tus platos<\/h3>\n<p align=\"JUSTIFY\">La esferificaci\u00f3n, o sferificaci\u00f3n, es una t\u00e9cnica de gastronom\u00eda molecular o de vanguardia que consiste sencillamente en gelificar un l\u00edquido. Empleando alginato y cloruro c\u00e1lcico se crea una capa de gelatina que encierra l\u00edquido en su interior. As\u00ed, al ingerirlo, notas como la esfera se deshace y el l\u00edquido se libera. En este post de Directo al Paladar <a href=\"https:\/\/www.directoalpaladar.com\/cultura-gastronomica\/como-se-puede-hacer-una-esferificacion-casera\">puedes aprender a elaborar esferificaciones en casa<\/a> y convertirte en chef de vanguardia. Una alternativa a las esferificaciones puede ser el caviar, con una textura semejante y un poco m\u00e1s de andar por casa. Para prepararlo puedes sustituir el aginato y el cloruro, por agar-agar y aceite de girasol. Aqu\u00ed te dejamos una receta <a href=\"http:\/\/elklibanos.blogspot.com.es\/2013\/06\/caviar-de-cerezas-sobre-gele-de.html\">de caviar de cerezas con gel\u00e9 de aguardiente de cerezas del Jerte.<\/a> \u00a1Irresistible!<\/p>\n<h3 align=\"JUSTIFY\">Espumas y aires: sabor sin textura<\/h3>\n<p align=\"JUSTIFY\">Los aires, o espumas, son un tipo de emulsi\u00f3n entre un l\u00edquido y un gas. El cocinero Ferr\u00e1n Adri\u00e1 fue uno de los pioneros en el empleo de esta t\u00e9cnica de la gastronom\u00eda molecular, que ampli\u00f3 los usos del sif\u00f3n de montar nata. Para preparar las espumas solo necesitas el l\u00edquido que quieres emulsionar y lecitina de soja o gelatina para que la espuma aguante m\u00e1s. La espuma de cerezas es muy sencilla de hacer, solamente necesitas pur\u00e9 natural de cereza o picota y <a href=\"http:\/\/www.afuegolento.com\/recetas\/13262\/espuma-de-cereza\">tres hojas de gelatina<\/a>, o bien lecitina de soja. Las espumas y aires son estupendos para decorar tus platos y postres. Si no tienes sif\u00f3n, puedes sustituirlo por una batidora que debes colocar inclinada en el bol para que entre aire en el l\u00edquido.<\/p>\n<h3 align=\"JUSTIFY\">Deconstruye tus mejores recetas<\/h3>\n<p align=\"JUSTIFY\">Otra t\u00e9cnica muy empleada de la gastronom\u00eda molecular es la deconstrucci\u00f3n. Para deconstruir un plato, solamente debes modificar la textura, la combinaci\u00f3n y el aspecto de los ingredientes de las recetas tradicionales. Adem\u00e1s del sabor, en las deconstrucciones tienen mucho peso el dise\u00f1o del plato, su colorido y su presentaci\u00f3n final, que debe ser llamativa. Aqu\u00ed te dejamos la receta de una <a href=\"http:\/\/elgourmet.com\/receta\/deconstruccion-del-selva-negra\">deconstrucci\u00f3n de selva negra<\/a>, la reina germana de las tartas. Para su elaboraci\u00f3n, te recomendamos que emplees picotas y <a href=\"http:\/\/cerezadeljerte.org\/la-cereza-del-jerte-tambien-en-licor\/\">licor de cerezas del Jerte<\/a>. \u00c9xito garantizado<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La gastronom\u00eda molecular se define como la ciencia aplicada a la cocina. Pero hoy, se extiende esta denominaci\u00f3n a un nuevo estilo de cocina en el cual los chefs exploran texturas y sabores a trav\u00e9s de la qu\u00edmica y la f\u00edsica. Para los cocineros m\u00e1s osados, proponemos aqu\u00ed algunas t\u00e9cnicas de gastronom\u00eda molecular para probar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20051,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1101],"tags":[122,198],"class_list":["post-20050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es","tag-recetas","tag-recetas-con-cerezas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.0 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La ciencia de cocinar. Gastronom\u00eda molecular y cerezas<\/title>\n<meta name=\"description\" content=\"La gastronom\u00eda molecular se define como la ciencia aplicada a la cocina. 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