{"id":13787,"date":"2019-02-04T18:39:45","date_gmt":"2019-02-04T23:39:45","guid":{"rendered":"http:\/\/gastrofisica.org\/?p=313"},"modified":"2022-12-14T08:44:27","modified_gmt":"2022-12-14T13:44:27","slug":"cocina-nota-a-nota","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota\/","title":{"rendered":"\u00bfQu\u00e9 fue de la Cocina Nota a Nota?"},"content":{"rendered":"<h2 style=\"text-align: center;\">Nueva competici\u00f3n para 2023. <a href=\"https:\/\/gastronomico.org\/11-cocina-nota-a-nota\/\">Aqu\u00ed m\u00e1s informaci\u00f3n<\/a>.<\/h2>\n<p>La cocina nota a nota es una de las m\u00e1s interesantes ideas gastron\u00f3micas de las que probablemente nunca has o\u00eddo hablar.<!--more--><\/p>\n<p>La idea original de la cocina nota a nota es de Herv\u00e9 This, fisicoqu\u00edmico alsaciano que es tambi\u00e9n uno de los padres de la gastronom\u00eda molecular, nada menos. Su idea es de 1994, plasmada en un art\u00edculo de <em>Scientific American<\/em> en el que reporta so\u00f1ar con el dia en que las recetas digan algo as\u00ed como &#8220;<em>a\u00f1adir dos gotas de soluci\u00f3n de bencilmercaptano al 0,01% en alcohol puro<\/em>&#8221;<\/p>\n<figure style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full\" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/9\/95\/Benzyl-mercaptan-3D-balls.png\/1280px-Benzyl-mercaptan-3D-balls.png\" alt=\"Bencilmercaptano\" width=\"1280\" height=\"1034\" \/><figcaption class=\"wp-caption-text\">Bencilmercaptano<\/figcaption><\/figure>\n<p>Esta idea se desarroll\u00f3 lentamente, y en 2006 el chef Pierre Gagnaire comenz\u00f3 el desarrollo del primer plato de cocina nota a nota, llamado simplemente\u00a0<em>Note \u00e0 note N\u00b01<\/em>, presentado el a\u00f1o 2008 en Hong Kong. El unico plato totalmente creado &#8220;desde cero&#8221; qu\u00edmicamente en este men\u00fa es un &#8220;caviar&#8221; de &#8220;manzana&#8221; con una granita de &#8220;lim\u00f3n&#8221; y una l\u00e1mina de caramelo.<\/p>\n<h2>\u00bfQu\u00e9 es la cocina nota a nota?<\/h2>\n<p><a href=\"https:\/\/core.ac.uk\/download\/pdf\/81528076.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">En un art\u00edculo<\/a>, This mismo explica su idea. Todo comenz\u00f3 mediante el uso de productos qu\u00edmicos para mejorar diversos platos, y desde ah\u00ed, el salto natural fue crear platos directamente desde precursores qu\u00edmicos.<\/p>\n<p><img decoding=\"async\" class=\"size-full\" src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/7b\/1-Octen-3-ol_FormulaV1.svg\/1920px-1-Octen-3-ol_FormulaV1.svg.png\" alt=\"1-octen-3-ol. A los mosquitos les gusta esto.\" \/><\/p>\n<p>Esta idea tiene gran valor como investigaci\u00f3n y para entender lo que sucede en la cocina, pero es de escaso valor pr\u00e1ctico, ya que en m\u00e1s de una ocasi\u00f3n se muerde la cola, utilizando compuestos qu\u00edmicos purificados desde el mismo sustrato alimentario del que se intenta prescindir. Tambi\u00e9n, hemos avanzado en nuestro entendimiento desde 1994 (25 a\u00f1os ya) y entendemos m\u00e1s sobre la importancia de la matriz alimentaria en los alimentos y la nutrici\u00f3n. No por eso deja de ser interesante probar el lim\u00f3n sin lim\u00f3n, el vino sin vino y la carne sin carne. De hecho, se acerca peligrosamente a los ultraprocesados.<\/p>\n<h2>Competencias<\/h2>\n<p>En el \u00e1mbito acad\u00e9mico y profesional, la cocina nota a nota est\u00e1 viva, s\u00f3lo que se sabe poco de ella.<\/p>\n<p>Peri\u00f3dicamente se anuncian competencias de cocina nota a nota. Al momento de esta actualizaci\u00f3n, el tema es dados con fibra (sin cubos de Rubik). <a href=\"http:\/\/www2.agroparistech.fr\/The-10th-International-Contest-for-Note-by-Note-Cooking-is-announced.html\">Si quieres participar, aqu\u00ed hay m\u00e1s informaci\u00f3n<\/a>.<\/p>\n<p>Puede parecer una idea rocambolesca, pero el que nunca haya utilizado \u00e1cido c\u00edtrico o cremor t\u00e1rtaro en la cocina que lance el primer <a href=\"https:\/\/www.le-fort.org\/scones\/\"><em>scone<\/em><\/a>.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cocina nota a nota es una forma de acercarse a la gastronom\u00eda desde la qu\u00edmica. Es muy interesante.\t\t<\/p>\n","protected":false},"author":4,"featured_media":316,"comment_status":"open","ping_status":"open","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":[870,833],"tags":[685,851,859],"class_list":["post-13787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia","category-quimica","tag-ciencia-y-cocina","tag-herve-this","tag-quimica","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1920%2C644&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3An","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16769,"url":"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota-11\/","url_meta":{"origin":13787,"position":0},"title":"Cocina Nota a Nota, Und\u00e9cima Competencia Internacional","author":"Le-Fort.org","date":"23 de Noviembre, 2022","format":false,"excerpt":"Gastronom\u00eda molecular y desperdicio alimentario.","rel":"","context":"En &quot;Ciencia&quot;","block_context":{"text":"Ciencia","link":"https:\/\/le-fort.org\/cocina\/categoria\/ciencia\/"},"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":9528,"url":"https:\/\/le-fort.org\/cocina\/ciencia-y-cocina-introduccion\/","url_meta":{"origin":13787,"position":1},"title":"Ciencia y Cocina: Una Introducci\u00f3n","author":"Le-Fort.org","date":"26 de Junio, 2017","format":false,"excerpt":"Clase introductoria a la ciencia y la cocina dictada en la UNIANDES de Ambato. Nos encant\u00f3 que nos invitaran.","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\/2017\/06\/ciencia-cocina-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\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":15875,"url":"https:\/\/le-fort.org\/cocina\/cocinar-mejor-quimica\/","url_meta":{"origin":13787,"position":2},"title":"Cocinar Mejor a Trav\u00e9s de la Qu\u00edmica","author":"Rod","date":"1 de Diciembre, 2021","format":false,"excerpt":"Presentaci\u00f3n del 4\u00b0 Seminario del Handbook de Gastronom\u00eda F\u00edsica y Molecular.","rel":"","context":"En &quot;Ciencia&quot;","block_context":{"text":"Ciencia","link":"https:\/\/le-fort.org\/cocina\/categoria\/ciencia\/"},"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":208,"url":"https:\/\/le-fort.org\/cocina\/entrevista-y-clase-herve-this-video\/","url_meta":{"origin":13787,"position":3},"title":"Entrevista y Clase: Herv\u00e9 This (video)","author":"Rod","date":"13 de Agosto, 2018","format":false,"excerpt":"Interesante video.","rel":"","context":"En &quot;Videos&quot;","block_context":{"text":"Videos","link":"https:\/\/le-fort.org\/cocina\/categoria\/videos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-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\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-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\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/batidor-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16969,"url":"https:\/\/le-fort.org\/cocina\/retrospectiva-2023\/","url_meta":{"origin":13787,"position":4},"title":"Retrospectiva 2023","author":"Le-Fort.org","date":"7 de Enero, 2024","format":false,"excerpt":"Resumen del 2023. 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