{"id":12403,"date":"2018-04-21T11:07:11","date_gmt":"2018-04-21T16:07:11","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=12403"},"modified":"2018-04-21T11:07:11","modified_gmt":"2018-04-21T16:07:11","slug":"ciencia-pasteleria-en-cuenca","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/","title":{"rendered":"Ciencia &#038; Pasteler\u00eda en Cuenca"},"content":{"rendered":"<p>El viernes 20 de abril dimos dos veces el taller de <strong>Ciencia &amp; Pasteler\u00eda<\/strong>, a estudiantes de la Universidad de Cuenca, en la c\u00e1tedra de la Mgtr. Anal\u00eda Cordero. Quedamos felices por el inter\u00e9s de los asistentes, y nos entretuvimos mucho.<!--more--><\/p>\n<figure id=\"attachment_12413\" aria-describedby=\"caption-attachment-12413\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12413\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_7641\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7641.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_7641\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7641.jpg?fit=1200%2C800&amp;ssl=1\" class=\"wp-image-12413 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_7641-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"Ciencia &amp; Pasteler\u00eda\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7641.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7641.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7641.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12413\" class=\"wp-caption-text\">Comenzando la parte te\u00f3rica.<\/figcaption><\/figure>\n<p>La idea de\u00a0<strong>Ciencia &amp; Pasteler\u00eda\u00a0<\/strong>es mirar la cocina, espec\u00edficamente la de dulce desde los ojos de la ciencia, y en cierta forma es una versi\u00f3n dulce del taller de <a href=\"https:\/\/www.le-fort.org\/ciencia-y-cocina-introduccion\/\">ciencia &amp; cocina<\/a> que dictamos el a\u00f1o pasado en Ambato. Tambi\u00e9n la idea es introducir la <a href=\"http:\/\/bit.ly\/guiatecnicas\">Gu\u00eda de T\u00e9cnicas Culinarias<\/a> como recurso de ense\u00f1anza, buscando establecer un est\u00e1ndar para terminolog\u00eda, t\u00e9cnicas y procesos, con el objetivo a mediano plazo de favorecer la certificaci\u00f3n internacional de WorldCHEFS en Ecuador.<\/p>\n<figure id=\"attachment_12404\" aria-describedby=\"caption-attachment-12404\" style=\"width: 1123px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12404\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/ciencia-pasteleria-impresion\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-pasteler%C3%ADa-impresi%C3%B3n.jpg?fit=1123%2C794&amp;ssl=1\" data-orig-size=\"1123,794\" data-comments-opened=\"0\" data-image-title=\"ciencia &amp;#038; pasteler\u00eda &amp;#8211; impresi\u00f3n\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;El leudado qu\u00edmico se ve m\u00e1s feo de lo que es.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-pasteler%C3%ADa-impresi%C3%B3n.jpg?fit=1123%2C794&amp;ssl=1\" class=\"size-full wp-image-12404\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/ciencia-pasteler%C3%ADa-impresi%C3%B3n.jpg?resize=1123%2C794&#038;ssl=1\" alt=\"Ciencia &amp; Pasteler\u00eda: leudado qu\u00edmico\" width=\"1123\" height=\"794\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-pasteler%C3%ADa-impresi%C3%B3n.jpg?w=1123&amp;ssl=1 1123w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-pasteler%C3%ADa-impresi%C3%B3n.jpg?resize=600%2C424&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1123px) 100vw, 1123px\" \/><figcaption id=\"caption-attachment-12404\" class=\"wp-caption-text\">El leudado qu\u00edmico se ve m\u00e1s feo de lo que es.<\/figcaption><\/figure>\n<h2>Temario de Ciencia &amp; Pasteler\u00eda<\/h2>\n<p>Tocamos una serie de temas. Por ser una introducci\u00f3n no entramos de lleno en ninguno de ellos:<\/p>\n<ul>\n<li>Qu\u00e9 es ciencia<\/li>\n<li>M\u00e9todo cient\u00edfico, y su aplicaci\u00f3n en la cocina<\/li>\n<li>Elementos, mol\u00e9culas y macromol\u00e9culas<\/li>\n<li>Propiedades de algunas macromol\u00e9culas<\/li>\n<li>Dispersiones coloidales<\/li>\n<li>Coloides en la cocina<\/li>\n<li>Emulsiones<\/li>\n<li><em>Souffl\u00e9<\/em> de chocolate, explicado paso a paso<\/li>\n<\/ul>\n<p>El <a href=\"https:\/\/www.le-fort.org\/souffle-de-chocolate\/\"><em>souffl\u00e9<\/em> de chocolate<\/a> es el eje en que unimos todo, y la recompensa del trabajo pr\u00e1ctico.<\/p>\n<figure id=\"attachment_12411\" aria-describedby=\"caption-attachment-12411\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12411\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_8082\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8082.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_8082\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8082.jpg?fit=1200%2C800&amp;ssl=1\" class=\"wp-image-12411 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_8082-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"Ciencia &amp; Pasteler\u00eda: comiendo souffl\u00e9\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8082.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8082.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8082.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12411\" class=\"wp-caption-text\">La recompensa, en acci\u00f3n.<\/figcaption><\/figure>\n<p>Tambi\u00e9n, como ejemplo interesante, preparamos una <a href=\"https:\/\/www.le-fort.org\/mousse-de-chocolate-de-dos-ingredientes\/\">Chantilly de chocolate<\/a>, utilizando una combinaci\u00f3n de t\u00e9 de naranja y <a href=\"https:\/\/www.le-fort.org\/masala-chai-te-con-especias\/\">masala chai <\/a>como l\u00edquido. No caus\u00f3 mucha impresi\u00f3n desde la aparente paradoja f\u00edsica, pero s\u00ed como receta.<\/p>\n<figure id=\"attachment_12412\" aria-describedby=\"caption-attachment-12412\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12412\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_8087\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8087.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_8087\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8087.jpg?fit=1200%2C800&amp;ssl=1\" class=\"wp-image-12412 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_8087-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"Ciencia &amp; Pasteler\u00eda: Chantilly de chocolate\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8087.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8087.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8087.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12412\" class=\"wp-caption-text\">\u00a1\u00c9xito!<\/figcaption><\/figure>\n<p>Por ser la primera vez que dict\u00e1bamos el taller, y por ser un horno nuevo, el <em>souffl\u00e9<\/em> de la sesi\u00f3n de la ma\u00f1ana no quedo de lo m\u00e1s hermoso, pero eso fue subsanado en la tarde, con m\u00e1s conocimiento del horno.<\/p>\n<figure id=\"attachment_12414\" aria-describedby=\"caption-attachment-12414\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12414\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_8068\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8068.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_8068\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8068.jpg?fit=1200%2C800&amp;ssl=1\" class=\"wp-image-12414 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_8068-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"Souffl\u00e9\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8068.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8068.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8068.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12414\" class=\"wp-caption-text\">Los segundos souffl\u00e9 quedaron mejores. Igual de ricos pero m\u00e1s presentables.<\/figcaption><\/figure>\n<p>Es un taller que tiene potencial e inter\u00e9s, y lo visualizamos como algo que puede convertirse en una materia de un semestre o m\u00e1s, pero no nos apresuremos.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12415\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_7767\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7767.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_7767\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7767.jpg?fit=1200%2C800&amp;ssl=1\" class=\"aligncenter size-large wp-image-12415\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_7767-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7767.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7767.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7767.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12416\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_7774\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7774.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_7774\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7774.jpg?fit=1200%2C800&amp;ssl=1\" class=\"aligncenter size-large wp-image-12416\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_7774-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7774.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7774.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7774.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12417\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_7982\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7982.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_7982\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7982.jpg?fit=1200%2C800&amp;ssl=1\" class=\"aligncenter size-large wp-image-12417\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_7982-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7982.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7982.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_7982.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12418\" data-permalink=\"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/img_8013\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8013.jpg?fit=1500%2C1000&amp;ssl=1\" data-orig-size=\"1500,1000\" data-comments-opened=\"0\" data-image-title=\"IMG_8013\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8013.jpg?fit=1200%2C800&amp;ssl=1\" class=\"aligncenter size-large wp-image-12418\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/IMG_8013-1280x853.jpg?resize=755%2C503&#038;ssl=1\" alt=\"\" width=\"755\" height=\"503\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8013.jpg?resize=1280%2C853&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8013.jpg?resize=600%2C400&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/IMG_8013.jpg?w=1500&amp;ssl=1 1500w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El viernes 20 de abril dimos dos veces el taller de Ciencia &amp; Pasteler\u00eda, a estudiantes de la Universidad de Cuenca, en la c\u00e1tedra de la Mgtr. Anal\u00eda Cordero. Quedamos felices por el inter\u00e9s de los asistentes, y nos entretuvimos mucho.<\/p>\n","protected":false},"author":1,"featured_media":12419,"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":[251,1],"tags":[685,791,788,338,792],"class_list":["post-12403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion","category-general","tag-ciencia-y-cocina","tag-cp001","tag-guia-de-tecnicas-culinarias","tag-pasteleria","tag-universidad-de-cuenca","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=2100%2C700&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3e3","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12347,"url":"https:\/\/le-fort.org\/cocina\/pasteleria-en-masa-choux-cuenca\/","url_meta":{"origin":12403,"position":0},"title":"Pasteler\u00eda en Masa choux, Cuenca","author":"Le-Fort.org","date":"14 de Abril, 2018","format":false,"excerpt":"Taller de masa choux en Cuenca. Profiteroles, \u00e9clairs, torta Saint Honor\u00e9 y Paris-Brest. 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