{"id":13955,"date":"2019-04-08T07:22:07","date_gmt":"2019-04-08T12:22:07","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=13955"},"modified":"2019-04-08T07:24:21","modified_gmt":"2019-04-08T12:24:21","slug":"salsas-basicas","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/salsas-basicas\/","title":{"rendered":"Taller de Salsas B\u00e1sicas"},"content":{"rendered":"<p>Tuvimos un taller de salsas b\u00e1sicas. Las salsas son parte importante de la gastronom\u00eda cl\u00e1sica <a href=\"https:\/\/www.le-fort.org\/las-salsas-madre-de-la-cocina-clasica\/\">no s\u00f3lo de nuestra tradici\u00f3n<\/a> (francesa-europea) sino tambi\u00e9n de <a href=\"https:\/\/www.le-fort.org\/tipos-de-curry-cocina-india\/\">otras gastronom\u00edas<\/a>; y conocer, preparar y modificar salsas es parte del arsenal de herramientas de un cocinero.<!--more--><\/p>\n<h2>\u00bfQu\u00e9 salsas b\u00e1sicas?<\/h2>\n<p>Decidir qu\u00e9 salsas preparar tiene algunas respuestas obvias y otras no tanto. En este taller preparamos las siguientes salsas madre y derivadas.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13962\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/salsas-top\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-title=\"salsas-top\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-13962\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-top.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.le-fort.org\/sobre-la-mayonesa\/\">Mayonesa<\/a><\/strong>. Aprendimos algo de la historia y c\u00f3mo preparar mayonesa. Por supuesto, incluimos t\u00e9cnicas sobre c\u00f3mo resucitar una mayonesa cortada. Preparamos adem\u00e1s las siguientes derivadas de la mayonesa:\n<ul>\n<li>Mayonesa de wasabi<\/li>\n<li>Mayonesa de chipotle<\/li>\n<li>Salsa golf<\/li>\n<li>Salsa Mil Islas<\/li>\n<li>Salsa t\u00e1rtara<\/li>\n<li>Como <em>bonus track<\/em>, preparamos <a href=\"https:\/\/www.le-fort.org\/lactonesa-no-es-mayonesa-pero-se-le-parece\/\">lactonesa<\/a>.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa B\u00e9chamel<\/strong>. Quiz\u00e1 la m\u00e1s vers\u00e1til de las salsas madre, no pod\u00edamos no preparar una B\u00e9chamel bien hecha, con <em>roux<\/em> blanco, leche, <em>mirepoix<\/em> y nuez moscada. Aprendimos tambi\u00e9n algunas derivadas de la B\u00e9chamel.\n<ul>\n<li>Salsa de crema<\/li>\n<li>Salsa de camar\u00f3n, con la mantequilla no tan secreta<\/li>\n<li>Salsa <em>Soubise<\/em><\/li>\n<li>Salsa bohemia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa espa\u00f1ola<\/strong>. Esta es la salsa que m\u00e1s habla de cocina cl\u00e1sica de restaurante. Preparamos fondo oscuro, <em>roux<\/em> oscuro y nuestra salsa espa\u00f1ola, y luego procedimos a variarla un poco.\n<figure id=\"attachment_13958\" aria-describedby=\"caption-attachment-13958\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13958\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/demi-glace\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-title=\"demi-glace\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Esta es una demi-glace vegana de nuestros laboratorios. En el taller preparamos Demi glace de verdad.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-13958\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Salsas b\u00e1sicas: demi glace\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/demi-glace.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-13958\" class=\"wp-caption-text\">Esta es una demi-glace vegana de nuestros laboratorios. En el taller preparamos demi-glace de verdad.<\/figcaption><\/figure>\n<ul>\n<li>Demi glace<\/li>\n<li>Salsa borgo\u00f1a<\/li>\n<\/ul>\n<\/li>\n<li><strong>Salsa <em>Velout\u00e9<\/em><\/strong>. Un aterciopelado velout\u00e9 con fondo claro y <em>roux<\/em> rubio. Por supuesto, exploramos variantes.\n<ul>\n<li>Salsa aurora<\/li>\n<li>Salsa h\u00fangara<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Esas fueron las salsas que preparamos en este taller de salsas b\u00e1sicas. Los asistentes se fueron llenos de ideas.<\/p>\n<figure id=\"attachment_13960\" aria-describedby=\"caption-attachment-13960\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13960\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsas-basicas\/salsas\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" data-comments-opened=\"0\" data-image-title=\"salsas\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\u00bfQu\u00e9 salsas son?&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-13960\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Salsas b\u00e1sicas en Loja.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-13960\" class=\"wp-caption-text\">\u00bfQu\u00e9 salsas son?<\/figcaption><\/figure>\n<h2>Asistentes<\/h2>\n<p>Asistieron al taller:<\/p>\n<ul>\n<li>Yessenia Cabrera<\/li>\n<li>Vicente Castillo<\/li>\n<li>Wilson Tacuri<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Taller de salsas b\u00e1sicas en Loja. Slasas madre, salsas derivadas y salsas fr\u00edas. <\/p>\n","protected":false},"author":1,"featured_media":13961,"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":[1],"tags":[],"class_list":["post-13955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/04\/salsas-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3D5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13410,"url":"https:\/\/le-fort.org\/cocina\/las-salsas-madre-de-la-cocina-clasica\/","url_meta":{"origin":13955,"position":0},"title":"Las Salsas Madre de la Cocina Cl\u00e1sica","author":"Le-Fort.org","date":"4 de Noviembre, 2018","format":false,"excerpt":"\u00bfCu\u00e1les son las salsas madre? \u00bfMadre de qui\u00e9n?","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-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\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":644,"url":"https:\/\/le-fort.org\/cocina\/escoffier-y-la-mayonesa\/","url_meta":{"origin":13955,"position":1},"title":"Escoffier y la Mayonesa","author":"Rod","date":"6 de Diciembre, 2021","format":false,"excerpt":"Recetas, variantes, diagn\u00f3sticos y consejos.","rel":"","context":"En &quot;Recetas y T\u00e9cnicas&quot;","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"Mayonesa de completo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-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\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4666,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-tipo-fuente-alemana\/","url_meta":{"origin":13955,"position":2},"title":"Mayonesa Casera","author":"Marell Rojas","date":"9 de Julio, 2013","format":false,"excerpt":"Hacer mayonesa casera es muy simple. Esta es una mayonesa similar a la que hacen en la Fuente Alemana de Santiago. Es m\u00e1s amarilla porque utilizamos huevos de mejor calidad.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-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\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1352,"url":"https:\/\/le-fort.org\/cocina\/sobre-la-mayonesa\/","url_meta":{"origin":13955,"position":3},"title":"Sobre la Mayonesa","author":"Le-Fort.org","date":"29 de Agosto, 2011","format":false,"excerpt":"Cogitaciones sobre la mayonesa: historia, preparaci\u00f3n y comentarios","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-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\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1564,"url":"https:\/\/le-fort.org\/cocina\/rachel-sandwich-pastrami-cole-slaw-y-queso\/","url_meta":{"origin":13955,"position":4},"title":"Rachel Sandwich: Pastrami, Cole Slaw y Queso","author":"Maestro Sanguchero","date":"21 de Febrero, 2015","format":false,"excerpt":"El Rachel Sandwich (pron\u00fanciese reijel) es una variante (o una serie de variantes) del Reuben Sandwich (que no hemos rese\u00f1ado por falta de corned beef). Ambos son s\u00e1nguches de origen neoyorquino, siendo el Rachel una variante muy posterior del Reuben. Este sandwich es parte de nuestro curso S\u00e1nduches del Mundo,\u2026","rel":"","context":"En &quot;Pastrami&quot;","block_context":{"text":"Pastrami","link":"https:\/\/le-fort.org\/cocina\/categoria\/pastrami\/"},"img":{"alt_text":"Sandwich Rachel preparado en casa","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=700%2C400 2x"},"classes":[]},{"id":8365,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-de-tomate\/","url_meta":{"origin":13955,"position":5},"title":"Mayonesa de Tomate","author":"Le-Fort.org","date":"11 de Julio, 2016","format":false,"excerpt":"La versatilidad de la mayonesa es maravillosa. Esta mayonesa de tomate es una idea cortita para aprovechar pepas de tomate o tomates que no est\u00e1n tan bonitos. [wp_ad_camp_1] Es sobre todo f\u00e1cil de preparar cuando hacemos mayonesa de licuadora: 1 huevo entero 1 cucharadita de condimento de mostaza 250ml de\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\/2016\/07\/mayonesa-tomate-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\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/mayonesa-tomate-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\/13955","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=13955"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13955\/revisions"}],"predecessor-version":[{"id":13966,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/13955\/revisions\/13966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/13961"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=13955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=13955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=13955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}