{"id":13251,"date":"2018-09-17T19:57:18","date_gmt":"2018-09-18T00:57:18","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=13251"},"modified":"2024-08-09T12:35:32","modified_gmt":"2024-08-09T17:35:32","slug":"tecnicas-culinarias-septiembre","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/tecnicas-culinarias-septiembre\/","title":{"rendered":"T\u00e9cnicas Culinarias &#8211; Septiembre"},"content":{"rendered":"<p>Tuvimos nuestro curso de <a href=\"https:\/\/www.le-fort.org\/cursos\/actualizacion-tecnica-culinaria\/\">actualizaci\u00f3n de t\u00e9cnicas culinarias<\/a> del mes de septiembre en la ciudad de Cuenca. Recibimos estudiantes desde Ambato, Quito y Cuenca y tuvimos dos d\u00edas activos, con el detalle de un instructor enfermo. Pedimos disculpas por la incomodidad y agradecemos la buena onda.<!--more--><\/p>\n<figure id=\"attachment_324\" aria-describedby=\"caption-attachment-324\" style=\"width: 840px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-324\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2018\/09\/dramatis-1024x576.jpg?resize=840%2C473\" alt=\"\" width=\"840\" height=\"473\" \/><figcaption id=\"caption-attachment-324\" class=\"wp-caption-text\">Asistentes al curso<\/figcaption><\/figure>\n<p>Ejecutamos el programa del curso con preparaciones que ya son cl\u00e1sicas en este curso, como por ejemplo el salm\u00f3n ahumado falsificado, los huevos fritos falsos, y en un\u00a0 rapto de creatividad, exploramos otros elementos falsos con ingredientes t\u00e9cnicos un poco m\u00e1s novedosos.<\/p>\n<figure id=\"attachment_325\" aria-describedby=\"caption-attachment-325\" style=\"width: 840px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-325\" src=\"https:\/\/i0.wp.com\/gastronomia.pro\/wp-content\/uploads\/2018\/09\/salmon-1024x576.jpg?resize=840%2C473\" alt=\"Salm\u00f3n ahumado falso\" width=\"840\" height=\"473\" \/><figcaption id=\"caption-attachment-325\" class=\"wp-caption-text\">Salm\u00f3n ahumado falso<\/figcaption><\/figure>\n<figure id=\"attachment_326\" aria-describedby=\"caption-attachment-326\" style=\"width: 840px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-326\" src=\"https:\/\/i0.wp.com\/gastronomia.pro\/wp-content\/uploads\/2018\/09\/yem-1024x576.jpg?resize=840%2C473\" alt=\"Yemas que no son yemas\" width=\"840\" height=\"473\" \/><figcaption id=\"caption-attachment-326\" class=\"wp-caption-text\">Yemas que no son yemas<\/figcaption><\/figure>\n<p>Trabajamos con espumas diversas, desde el caf\u00e9\/xantana hasta los bizcochuelos de sif\u00f3n, pasando por espumas de gelatina; geles tales como agar, metilcelulosa y gellan;\u00a0 jugamos con aplicaciones interestantes de los almidones de yuca y de papa, tomamos caf\u00e9 y arreglamos el mundo.<\/p>\n<figure id=\"attachment_327\" aria-describedby=\"caption-attachment-327\" style=\"width: 840px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-327\" src=\"https:\/\/i0.wp.com\/gastronomia.pro\/wp-content\/uploads\/2018\/09\/tallarines-1024x576.jpg?resize=840%2C473\" alt=\"Tallarines\" width=\"840\" height=\"473\" \/><figcaption id=\"caption-attachment-327\" class=\"wp-caption-text\">Tallarines sin salsa<\/figcaption><\/figure>\n<p>Fue un curso acontecido pero bueno, y agradecemos a los asistentes.<\/p>\n<figure id=\"attachment_328\" aria-describedby=\"caption-attachment-328\" style=\"width: 840px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"328\" data-permalink=\"https:\/\/le-fort.org\/cocina\/esferificacion\/esferificacion-hd-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/esferificacion-hd.jpg?fit=2100%2C700&amp;ssl=1\" data-orig-size=\"2100,700\" data-comments-opened=\"1\" 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=\"esferificacion-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/esferificacion-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"wp-image-328 size-large\" src=\"https:\/\/i0.wp.com\/gastronomia.pro\/wp-content\/uploads\/2018\/09\/plato-1024x576.jpg?resize=840%2C473\" alt=\"Plato resumen.\" width=\"840\" height=\"473\" \/><figcaption id=\"caption-attachment-328\" class=\"wp-caption-text\">Plato: sous vide, geles fluidos, aplicaciones interesantes d elos geles de almid\u00f3n&#8230; buen resumen de curso.<\/figcaption><\/figure>\n<p>\u00a1Nos vemos en el pr\u00f3ximo!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Curso Actualizaci\u00f3n de t\u00e9cnicas culinarias de septiembre en Cuenca.<\/p>\n","protected":false},"author":1,"featured_media":13252,"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":[807,262,754,804,758,813],"class_list":["post-13251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion","tag-atc001","tag-gastronomia-del-azuay","tag-cocina-molecular","tag-espumas","tag-gastronomia-molecular","tag-geles","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/09\/actualiza-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3rJ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13095,"url":"https:\/\/le-fort.org\/cocina\/actualizacion-de-tecnicas-culinarias-cuenca\/","url_meta":{"origin":13251,"position":0},"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":12909,"url":"https:\/\/le-fort.org\/cocina\/actualizacion-tecnicas-culinarias-en-santa-elena\/","url_meta":{"origin":13251,"position":1},"title":"Actualizaci\u00f3n T\u00e9cnicas Culinarias en Santa Elena","author":"Le-Fort.org","date":"14 de Julio, 2018","format":false,"excerpt":"Curso de Actualizaci\u00f3n de T\u00e9cnicas Culinarias en Santa Elena, Ecuador.","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\/07\/actualizacion-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\/07\/actualizacion-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualizacion-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualizacion-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/07\/actualizacion-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12403,"url":"https:\/\/le-fort.org\/cocina\/ciencia-pasteleria-en-cuenca\/","url_meta":{"origin":13251,"position":2},"title":"Ciencia &#038; Pasteler\u00eda en Cuenca","author":"Le-Fort.org","date":"21 de Abril, 2018","format":false,"excerpt":"El viernes 20 de abril dimos dos veces el taller de Ciencia & 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. La idea de\u00a0Ciencia & Pasteler\u00eda\u00a0es mirar la cocina, espec\u00edficamente\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\/04\/ciencia-hd-1.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\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/ciencia-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13426,"url":"https:\/\/le-fort.org\/cocina\/clases-cocina-loja\/","url_meta":{"origin":13251,"position":3},"title":"Estamos en Loja","author":"Le-Fort.org","date":"7 de Noviembre, 2018","format":false,"excerpt":"Desde noviembre del 2018 estamos en la ciudad de Loja. \u00a1Te esperamos!","rel":"","context":"En &quot;Disquisiciones&quot;","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion2-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\/01\/esferificacion2-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion2-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion2-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/01\/esferificacion2-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12542,"url":"https:\/\/le-fort.org\/cocina\/guia-de-tecnicas-culinarias-azogues-canar\/","url_meta":{"origin":13251,"position":4},"title":"Gu\u00eda de T\u00e9cnicas Culinarias en Azogues, Ca\u00f1ar","author":"Le-Fort.org","date":"23 de Mayo, 2018","format":false,"excerpt":"El 22 de mayo de 2018 estuvimos presentando la Gu\u00eda de T\u00e9cnicas Culinarias en la hermosa ciudad de Azogues, Ca\u00f1ar, en conjunto con la Asociaci\u00f3n de Chefs del Ecuador de la provincia, representada por el chef Milton Sambonino. Rueda de prensa En la ma\u00f1ana tuvimos una rueda de prensa en\u2026","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\/05\/azogues-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\/05\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/azogues-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12333,"url":"https:\/\/le-fort.org\/cocina\/guia-de-tecnicas-culinarias\/","url_meta":{"origin":13251,"position":5},"title":"Gu\u00eda de T\u00e9cnicas Culinarias: WorldCHEFS, Nestl\u00e9 y ACE","author":"Le-Fort.org","date":"12 de Abril, 2018","format":false,"excerpt":"La Gu\u00eda de T\u00e9cnicas Culinarias y nuestro granito de arena en su preparaci\u00f3n. Estamos felices y agradecidos de haber tenido la oportunidad de participar en este excelente proyecto.","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\/04\/guia-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\/guia-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guia-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\/guia-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/guia-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\/13251","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=13251"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13251\/revisions"}],"predecessor-version":[{"id":17032,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13251\/revisions\/17032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/13252"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=13251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=13251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=13251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}