{"id":13044,"date":"2018-08-08T15:14:46","date_gmt":"2018-08-08T20:14:46","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=13044"},"modified":"2020-04-17T14:02:06","modified_gmt":"2020-04-17T19:02:06","slug":"bizcochuelo-de-sifon-y-microondas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/bizcochuelo-de-sifon-y-microondas\/","title":{"rendered":"Bizcochuelo de Sif\u00f3n y Microondas"},"content":{"rendered":"

Esta es una t\u00e9cnica para preparar bizcochuelos muy ligeros, que requiere un sif\u00f3n, un horno microondas y una licuadora, adem\u00e1s de los ingredientes usuales.<\/p>\n

Por el uso del sif\u00f3n entra entre las t\u00e9cnicas de “gastronom\u00eda molecular” siendo que s\u00f3lo es una aplicaci\u00f3n ingeniosa de lo que hay en la cocina (en el supuesto de que tengas un sif\u00f3n).<\/p>\n

\"Esponja
Puede ser de sal tambi\u00e9n<\/figcaption><\/figure>\n
\"Bizcochuelo
El postre est\u00e1 servido<\/figcaption><\/figure>\n

\u00bfC\u00f3mo funciona?<\/h2>\n
    \n
  1. Mezclas todos los ingedientes, obteniendo una especie de batido de panqueque. Es importante que no tenga grumos porque no queremos interferir con la v\u00e1lvula del sif\u00f3n.<\/li>\n
  2. Lo viertes en un sif\u00f3n, que cargas con NO2<\/li>\n
  3. La espuma resultante va en un vaso desechable con agujeritos en la base para permitir el movimiento del aire<\/li>\n
  4. Al cocinarlos 30seg en el microondas, el gas presente en la espuma se expande, formando la esponja, que luego se ve estabilizada al cuajar la clara de huevo y gelificar el almid\u00f3n.<\/li>\n<\/ol>\n

    Ingredientes<\/h2>\n
      \n
    • 100ml leche entera<\/li>\n
    • 50gr (aprox. 60ml) de aceite<\/li>\n
    • 1 huevo<\/li>\n
    • 100gr az\u00facar<\/li>\n
    • 50gr harina<\/li>\n
    • 1\/2cdta de sal<\/li>\n
    • Esencia a gusto<\/li>\n<\/ul>\n

      Equipo<\/h2>\n
        \n
      • 1 sif\u00f3n de 500ml y 2 cargas de \u00f3xido nitroso<\/li>\n
      • Licuadora<\/li>\n
      • Microondas<\/li>\n
      • Vasos desechables de 200ml<\/li>\n<\/ul>\n
        \"Sif\u00f3n
        Tenemos un sif\u00f3n y estamos dispuestos a usarlo.<\/figcaption><\/figure>\n

        Procedimiento<\/h2>\n
          \n
        1. Licuar todos los ingredientes<\/li>\n
        2. Verter en el sif\u00f3n. Si hay grumos, utilizar un colador<\/li>\n
        3. Cerrar y cargar con uno o dos cartuchos de \u00f3xido nitroso seg\u00fan el tama\u00f1o del sif\u00f3n, y agitar para dispersar el gas en forma homog\u00e9nea.<\/li>\n
        4. Refrigerar 30 minutos<\/li>\n
        5. Preparar los vasos con un poco de aceite en su interior y llenarnos hasta un poco menos de la mitad con la espuma del sif\u00f3n<\/li>\n
        6. Cocinar 30 segundos en el microondas (ojo, que este tiempo depender\u00e1 de tu microondas)<\/li>\n
        7. Dejar reposar un par de minutos y sacar del vaso<\/li>\n
        8. Comer<\/li>\n<\/ol>\n

          En la foto de abajo, servimos el bizcochuelo con gel fluido de mora y almendras molidas.<\/p>\n

          \"Postre
          \u00a1A comer!<\/figcaption><\/figure>\n

          \u00bfCu\u00e1l es tu variante favorita de este bizcochuelo al microondas? Cu\u00e9ntanos.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Un pastel en menos de 15 minutos, incluyendo 30 segundos de cocci\u00f3n.<\/p>\n","protected":false},"author":1,"featured_media":13050,"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":[25],"tags":[808,804,758,809,810,802],"class_list":["post-13044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reposteria","tag-bizcochuelo","tag-espumas","tag-gastronomia-molecular","tag-microondas","tag-rapido","tag-sifon","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/bizcocho-sifon-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3oo","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12709,"url":"https:\/\/le-fort.org\/cocina\/espuma-de-aceite-cocina-molecular\/","url_meta":{"origin":13044,"position":0},"title":"Espuma de Aceite","author":"Le-Fort.org","date":"15 de Junio, 2018","format":false,"excerpt":"Receta de espuma de aceite. Requiere sif\u00f3n, pero es muy f\u00e1cil.","rel":"","context":"En "General"","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\/06\/espumaceite-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\/06\/espumaceite-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espumaceite-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espumaceite-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espumaceite-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13251,"url":"https:\/\/le-fort.org\/cocina\/tecnicas-culinarias-septiembre\/","url_meta":{"origin":13044,"position":1},"title":"T\u00e9cnicas Culinarias – Septiembre","author":"Le-Fort.org","date":"17 de Septiembre, 2018","format":false,"excerpt":"Curso Actualizaci\u00f3n de t\u00e9cnicas culinarias de septiembre en Cuenca.","rel":"","context":"En "Educaci\u00f3n"","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\/09\/actualiza-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\/09\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/09\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/09\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/09\/actualiza-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16456,"url":"https:\/\/le-fort.org\/cocina\/cocina-molecular-en-la-amazonia-coca-chefs\/","url_meta":{"origin":13044,"position":2},"title":"Cocina Molecular en la Amazon\u00eda: Coca Chefs","author":"Le-Fort.org","date":"28 de Marzo, 2022","format":false,"excerpt":"Espumas, geles, sous vide y trabajo te\u00f3rico y conceptual en la provincia de Orellana, Ecuador.","rel":"","context":"En "General"","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\/2022\/03\/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\/2022\/03\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/molecular-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":181,"url":"https:\/\/le-fort.org\/cocina\/infusion-rapida-por-cavitacion\/","url_meta":{"origin":13044,"position":3},"title":"Infusi\u00f3n R\u00e1pida por Cavitaci\u00f3n","author":"Rod","date":"27 de Junio, 2018","format":false,"excerpt":"La Infusi\u00f3n R\u00e1pida por Cavitaci\u00f3n permite realizar infusiones en minutos en vez de semanas. Requiere sif\u00f3n.","rel":"","context":"En "T\u00e9cnica"","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\/2018\/06\/cavita-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\/06\/cavita-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/cavita-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/cavita-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/cavita-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12614,"url":"https:\/\/le-fort.org\/cocina\/texturas-jugando-con-la-quimica\/","url_meta":{"origin":13044,"position":4},"title":"Texturas: Qu\u00edmica en la Cocina","author":"Le-Fort.org","date":"5 de Junio, 2018","format":false,"excerpt":"Ya les contamos que estuvimos en Santa Elena guiando una gira de estudiantes de la UNIANDES de Ambato a la pen\u00ednsula. Parte de ello fue una clase de texturas, que fue el soporte para una incursi\u00f3n en la intersecci\u00f3n entre la ciencia (con \u00e9nfasis en la qu\u00edmica) y la cocina.\u00a0Es\u2026","rel":"","context":"En "Educaci\u00f3n"","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\/06\/sago-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\/06\/sago-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/sago-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/sago-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/sago-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":189,"url":"https:\/\/le-fort.org\/cocina\/presion-y-ebullicion\/","url_meta":{"origin":13044,"position":5},"title":"Presi\u00f3n y Ebullici\u00f3n","author":"Rod","date":"4 de Julio, 2018","format":false,"excerpt":"Revisemos algunos usos de la presi\u00f3n en la cocina.","rel":"","context":"En "F\u00edsica"","block_context":{"text":"F\u00edsica","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/hervor.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\/07\/hervor.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/hervor.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/hervor.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/hervor.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13044","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=13044"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13044\/revisions"}],"predecessor-version":[{"id":13057,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13044\/revisions\/13057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/13050"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=13044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=13044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=13044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}