{"id":11407,"date":"2018-01-16T23:04:18","date_gmt":"2018-01-17T04:04:18","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=11407"},"modified":"2022-01-05T10:06:12","modified_gmt":"2022-01-05T15:06:12","slug":"esferificacion-en-santa-elena","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/","title":{"rendered":"Esferificaci\u00f3n En Santa Elena"},"content":{"rendered":"<p>Dictamos un <a href=\"https:\/\/www.le-fort.org\/cursos\/esferificacion\/\">curso de esferificaci\u00f3n<\/a> en la Escuela de Alta Cocina Arte Chef en Santa Elena, como parte de una iniciativa de la <a href=\"https:\/\/chefs.ec\">Asociaci\u00f3n de Chefs del Ecuador<\/a>.<!--more--><\/p>\n<figure id=\"attachment_11426\" aria-describedby=\"caption-attachment-11426\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11426\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1668-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1668-2.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;6.3&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516122498&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;147&quot;,&quot;iso&quot;:&quot;2000&quot;,&quot;shutter_speed&quot;:&quot;0.004&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Caviar aguamarina\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Este caviar aguamarina es una de las cosas que hicimos en el curso de esferificaci\u00f3n&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1668-2.jpg?fit=1200%2C801&amp;ssl=1\" class=\"size-large wp-image-11426\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1668-2-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"Caviar aguamarina\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1668-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1668-2.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11426\" class=\"wp-caption-text\">Este caviar aguamarina es una de las cosas que hicimos en el curso de esferificaci\u00f3n<\/figcaption><\/figure>\n<figure id=\"attachment_11435\" aria-describedby=\"caption-attachment-11435\" style=\"width: 283px\" class=\"wp-caption alignright\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11435\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/portada-9\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/portada.jpg?fit=724%2C1024&amp;ssl=1\" data-orig-size=\"724,1024\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"portada\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;No se olviden que les dimos la direcci\u00f3n del manual!&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/portada.jpg?fit=679%2C960&amp;ssl=1\" class=\"wp-image-11435\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/portada-424x600.jpg?resize=283%2C400&#038;ssl=1\" alt=\"\" width=\"283\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/portada.jpg?resize=424%2C600&amp;ssl=1 424w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/portada.jpg?resize=679%2C960&amp;ssl=1 679w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/portada.jpg?w=724&amp;ssl=1 724w\" sizes=\"auto, (max-width: 283px) 100vw, 283px\" \/><figcaption id=\"caption-attachment-11435\" class=\"wp-caption-text\">No se olviden que les dimos la direcci\u00f3n del manual!<\/figcaption><\/figure>\n<p>Tuvimos un motivado grupo de bartenders, chefs y estudiantes, y repasamos una serie de conceptos para llegar al tema que nos convoc\u00f3: la esferificaci\u00f3n:<\/p>\n<ul>\n<li>Soles y geles<\/li>\n<li>Gelificaci\u00f3n<\/li>\n<li>Agar agar<\/li>\n<li>Alginato de sodio<\/li>\n<li>Calcio y sus enemigos<\/li>\n<li>La &#8220;cocina molecular&#8221; y sus t\u00e9cnicas<\/li>\n<\/ul>\n<h2>Entrando en materia (esferas varias)<\/h2>\n<figure id=\"attachment_11416\" aria-describedby=\"caption-attachment-11416\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11416\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1716\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1716.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516128836&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;63&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;0.01&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_1716\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1716.jpg?fit=1200%2C801&amp;ssl=1\" class=\"wp-image-11416 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1716-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"Tallarines de alginato\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1716.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1716.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11416\" class=\"wp-caption-text\">Tallarines de alginato<\/figcaption><\/figure>\n<p>Vimos esferificaci\u00f3n con alginato: directa, reversa, reversa con congelaci\u00f3n y r\u00e1pida con Agar agar. Tambien discutimos <a href=\"https:\/\/www.le-fort.org\/donde-comprar-hidrocoloides-ecuador\/\">d\u00f3nde comprar estos &#8220;ingredientes t\u00e9cnicos&#8221; en Ecuador<\/a>.<\/p>\n<figure id=\"attachment_11415\" aria-describedby=\"caption-attachment-11415\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11415\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1712\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1712.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516128787&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;18&quot;,&quot;iso&quot;:&quot;125&quot;,&quot;shutter_speed&quot;:&quot;0.025&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_1712\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1712.jpg?fit=1200%2C801&amp;ssl=1\" class=\"wp-image-11415 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1712-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"Explicando la gelificaci\u00f3n del alginato en presencia de calcio.\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1712.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1712.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11415\" class=\"wp-caption-text\">Explicando la gelificaci\u00f3n del alginato en presencia de calcio.<\/figcaption><\/figure>\n<h2 class=\"mceTemp\">Men\u00fa esferificado<\/h2>\n<p>Como hilo conductor del curso realizamos un men\u00fa de ejemplo para mostrar las posibilidades de la t\u00e9cnica.<\/p>\n<p><strong>Aperitivo, Maracuy\u00e1 Sour<\/strong>. Esferificaci\u00f3n inversa con congelaci\u00f3n de alcohol.<\/p>\n<figure id=\"attachment_11246\" aria-describedby=\"caption-attachment-11246\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11246\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pisco\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/pisco.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pisco\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Esferas de pisco peruano sobre concentrado de maracuy\u00e1&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/pisco.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11246\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/pisco-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Esferas de pisco peruano sobre concentrado de maracuy\u00e1\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/pisco.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/pisco.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11246\" class=\"wp-caption-text\">Esferas de pisco peruano sobre concentrado de maracuy\u00e1<\/figcaption><\/figure>\n<p><strong>Entrada: Nachos con guacamole<\/strong>. Con guacamole esferificado, eso s\u00ed.<\/p>\n<figure id=\"attachment_11427\" aria-describedby=\"caption-attachment-11427\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11427\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/guacamole-amuse-bouche\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/guacamole-amuse-bouche.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"guacamole-amuse-bouche\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Nachos con guacamole. Esferificado&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/guacamole-amuse-bouche.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11427\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/guacamole-amuse-bouche-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Nachos con guacamole. Esferificado\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/guacamole-amuse-bouche.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/guacamole-amuse-bouche.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11427\" class=\"wp-caption-text\">Nachos con guacamole. Esferificado<\/figcaption><\/figure>\n<p><strong>Plato de fondo: encebollado<\/strong>. Esferificado en gel de agar, que permite trabajar en caliente.<\/p>\n<figure id=\"attachment_11428\" aria-describedby=\"caption-attachment-11428\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11428\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/encebollado\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"encebollado\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Marell emplatando el encebollado&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11428\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/encebollado-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Marell emplatando el encebollado\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11428\" class=\"wp-caption-text\">Marell emplatando el encebollado<\/figcaption><\/figure>\n<figure id=\"attachment_11429\" aria-describedby=\"caption-attachment-11429\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11429\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/encebollado-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"encebollado-2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-11429 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/encebollado-2-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Una forma alternativa de presentar el encebollado\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/encebollado-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11429\" class=\"wp-caption-text\">Una forma alternativa de presentar el encebollado<\/figcaption><\/figure>\n<p><strong>Postre: Huevos fritos falsos<\/strong>. Con yema de mango.<\/p>\n<figure id=\"attachment_11423\" aria-describedby=\"caption-attachment-11423\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11423\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1795\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1795.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516136190&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;95&quot;,&quot;iso&quot;:&quot;1600&quot;,&quot;shutter_speed&quot;:&quot;0.008&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_1795\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Huevos fritos falsos&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1795.jpg?fit=1200%2C801&amp;ssl=1\" class=\"size-large wp-image-11423\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1795-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"Huevos fritos falsos\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1795.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1795.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11423\" class=\"wp-caption-text\">Huevos fritos falsos<\/figcaption><\/figure>\n<p><strong>Bajativo: Caviar de Kahl\u00faa<\/strong>.<\/p>\n<figure id=\"attachment_11430\" aria-describedby=\"caption-attachment-11430\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11430\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/kahlua-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kahlua-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"kahlua-2\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Caviar de Kahl\u00faa&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kahlua-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11430\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/kahlua-2-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Caviar de Kahl\u00faa\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kahlua-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/kahlua-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11430\" class=\"wp-caption-text\">Caviar de Kahl\u00faa<\/figcaption><\/figure>\n<p>Lo pasamos muy bien, jugando con geles, y aprendimos t\u00e9cnicas de producci\u00f3n, aplicaciones y peligros de la esferificaci\u00f3n (pH, sobre todo).<\/p>\n<figure id=\"attachment_11409\" aria-describedby=\"caption-attachment-11409\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11409\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1666\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1666.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516120558&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;63&quot;,&quot;iso&quot;:&quot;1000&quot;,&quot;shutter_speed&quot;:&quot;0.0125&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Guacamole y yemas de mango\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Guacamole y yemas de mango en moldes semiesf\u00e9ricos para esferificaci\u00f3n inversa con congelaci\u00f3n&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1666.jpg?fit=1200%2C801&amp;ssl=1\" class=\"size-large wp-image-11409\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1666-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1666.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1666.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11409\" class=\"wp-caption-text\">Guacamole y yemas de mango<\/figcaption><\/figure>\n<p>Esperamos vernos de nuevo en un pr\u00f3ximo curso. Tenemos muchas ideas y esperamos sus comentarios!<\/p>\n<figure id=\"attachment_11433\" aria-describedby=\"caption-attachment-11433\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11433\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/img_1843\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1843.jpg?fit=1280%2C854&amp;ssl=1\" data-orig-size=\"1280,854\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.5&quot;,&quot;credit&quot;:&quot;Picasa&quot;,&quot;camera&quot;:&quot;Canon EOS REBEL SL1&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1516138463&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;18&quot;,&quot;iso&quot;:&quot;640&quot;,&quot;shutter_speed&quot;:&quot;0.033333333333333&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Asistentes\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Muchas gracias por el inter\u00e9s y la buena onda.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1843.jpg?fit=1200%2C801&amp;ssl=1\" class=\"size-large wp-image-11433\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/01\/IMG_1843-1280x854.jpg?resize=755%2C504&#038;ssl=1\" alt=\"Asistentes\" width=\"755\" height=\"504\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1843.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/IMG_1843.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11433\" class=\"wp-caption-text\">Muchas gracias por el inter\u00e9s y la buena onda.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Dictamos un curso de esferificaci\u00f3n en la Escuela de Alta Cocina Arte Chef en Santa Elena, como parte de una iniciativa de la Asociaci\u00f3n de Chefs del Ecuador.<\/p>\n","protected":false},"author":1,"featured_media":11419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[251],"tags":[689,754,750,365,448,660],"class_list":["post-11407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion","tag-clases","tag-cocina-molecular","tag-esferificacion","tag-gastronomia-de-santa-elena","tag-guacamole","tag-rodrigo","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=2100%2C700&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2XZ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13788,"url":"https:\/\/le-fort.org\/cocina\/esferificacion\/","url_meta":{"origin":11407,"position":0},"title":"Esferificaci\u00f3n &#8211; M\u00e1s Simple de lo que Te Cuentan","author":"Rod","date":"25 de Febrero, 2019","format":false,"excerpt":"La esferificaci\u00f3n es una interesante t\u00e9cnica que utiliza la gelificaci\u00f3n controlada para producir esferoides con centro l\u00edquido.","rel":"","context":"En &quot;T\u00e9cnica&quot;","block_context":{"text":"T\u00e9cnica","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11828,"url":"https:\/\/le-fort.org\/cocina\/esferificacion-en-cuenca\/","url_meta":{"origin":11407,"position":1},"title":"Esferificaci\u00f3n en Cuenca","author":"Le-Fort.org","date":"20 de Febrero, 2018","format":false,"excerpt":"Tuvimos la suerte de facilitar un taller de Esferificaci\u00f3n en la ciudad de Cuenca, donde nuestros amigos de Los Molinos del Bat\u00e1n. Lo pasamos muy bien y nos re\u00edmos mucho (nunca le digan misenplacios a los cuencos en p\u00fablico). Vimos: Esferificaci\u00f3n con alginato de sodio Directa Inversa Inversa con congelaci\u00f3n\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/esferificacion-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/esferificacion-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/esferificacion-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/esferificacion-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/esferificacion-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12422,"url":"https:\/\/le-fort.org\/cocina\/guia-de-tecnicas-culinarias-en-santa-elena\/","url_meta":{"origin":11407,"position":2},"title":"Presentaci\u00f3n de la Gu\u00eda de T\u00e9cnicas Culinarias en Santa Elena","author":"Le-Fort.org","date":"26 de Abril, 2018","format":false,"excerpt":"Tuvimos el placer de guiar la presentaci\u00f3n de la Gu\u00eda de T\u00e9cnicas Culinarias en la ciudad de Santa Elena","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guina-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guina-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guina-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guina-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guina-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12659,"url":"https:\/\/le-fort.org\/cocina\/esferificacion-inversa\/","url_meta":{"origin":11407,"position":3},"title":"Esferificaci\u00f3n Inversa","author":"Rod","date":"11 de Junio, 2018","format":false,"excerpt":"C\u00f3mo preparar esferas (\u00f1oquis, ravioles) de cocina molecular con alginato de sodio y lactato de calcio.","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion-hd-2.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13095,"url":"https:\/\/le-fort.org\/cocina\/actualizacion-de-tecnicas-culinarias-cuenca\/","url_meta":{"origin":11407,"position":4},"title":"Actualizaci\u00f3n de T\u00e9cnicas Culinarias &#8211; Cuenca","author":"Le-Fort.org","date":"20 de Agosto, 2018","format":false,"excerpt":"Curso de Actualizaci\u00f3n de T\u00e9cnicas Culinarias en Cuenca, Ecuador. sous vide, vac\u00edo, presi\u00f3n, texturizantes, etc.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14113,"url":"https:\/\/le-fort.org\/cocina\/cocina-molecular-loja-i\/","url_meta":{"origin":11407,"position":5},"title":"Arte y Ciencia de la Cocina Molecular I \u2014 Loja","author":"Le-Fort.org","date":"13 de Mayo, 2019","format":false,"excerpt":"Clases de cocina molecular en Ecuador. Primer taller de cocina molecular en Loja, en el que vimos algo de bases cient\u00edficas y geles. Desmitificaci\u00f3n.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/05\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=11407"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11407\/revisions"}],"predecessor-version":[{"id":16296,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/11407\/revisions\/16296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/11419"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=11407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=11407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=11407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}