{"id":15875,"date":"2021-12-01T20:16:59","date_gmt":"2021-12-02T01:16:59","guid":{"rendered":"https:\/\/www.gastronomico.org\/?p=15875"},"modified":"2021-12-05T19:41:57","modified_gmt":"2021-12-06T00:41:57","slug":"cocinar-mejor-quimica","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cocinar-mejor-quimica\/","title":{"rendered":"Cocinar Mejor a Trav\u00e9s de la Qu\u00edmica"},"content":{"rendered":"<p>Presentaci\u00f3n del <a href=\"https:\/\/indico.in2p3.fr\/event\/25035\/\" target=\"_blank\" rel=\"noopener\">4\u00b0 Seminario del Handbook de Gastronom\u00eda F\u00edsica y Molecular<\/a>. Cocinar mejor a trav\u00e9s de la qu\u00edmica.<\/p>\n<p><!--more--><\/p>\n<div style=\"width: 840px; height: 480px; overflow: hidden;\"><iframe loading=\"lazy\" src=\"https:\/\/docs.google.com\/presentation\/d\/e\/2PACX-1vT9ljYLpN2Lb3YKFi4Lhq-iB6Smzp6QyIq2SkLV9iXtd7_sPRwxYVkcSm9JtX8fg-UyouYvzbVNi_RD\/embed?start=false&amp;loop=false&amp;delayms=30000\" width=\"99%\" height=\"450px\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>Fue interesante presentar lo que llevamos a\u00f1os haciendo, ante un p\u00fablico que comparte la misma inclinaci\u00f3n. Hay algo que echamos de menos de la vida universitaria y es esto, reunirse en forma m\u00e1s suelta a intercambiar lo que estamos haciendo sin acartonamiento.<\/p>\n<p>Fue un seminario muy interesante. En el enlace del principio se puede acceder a los PDF de las presentaciones. La de masas laminadas estuvo particularmente interesante, al igual que la de la f\u00edsica del caviar. Tambi\u00e9n la presentaci\u00f3n de espumas de aceite nos dio <a href=\"https:\/\/www.le-fort.org\/espuma-de-aceite-cocina-molecular\/\">ideas para mejorar esta receta<\/a>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12715\" data-permalink=\"https:\/\/le-fort.org\/cocina\/espuma-de-aceite-cocina-molecular\/espuma-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" 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=\"espuma\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-12715\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Cocinar Mejor a Trav\u00e9s de la Qu\u00edmica Espuma de aceite.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/espuma-1.jpg?resize=2%2C1&amp;ssl=1 2w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Fue un poco estresante presentar frente a la gente que escribi\u00f3 gran parte de la bibliograf\u00eda que usamos en nuestros cursos, pero la atm\u00f3sfera de bienvenida y buena onda y las preguntas bienintencionadas hacen maravillas para relajar al presentador.<\/p>\n<h2>Cocinar mejor a trav\u00e9s de la qu\u00edmica<\/h2>\n<p>En resumen, contamos un poco lo que estamos haciendo.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.etilmercurio.com\/em\/natural-inocuo-legal-freak\">Difusi\u00f3n v\u00eda web<\/a><\/li>\n<li><a href=\"https:\/\/chefs.ec\/formacion-cientifica-para-docentes-en-gastronomia\/\">Cursos a instructores<\/a><\/li>\n<li><a href=\"https:\/\/www.le-fort.org\/ciencia-pasteleria-en-cuenca\/\">Seminarios y cursos a nivel universitario.<\/a><\/li>\n<\/ul>\n<p>Tambi\u00e9n algo sobre el estado al 2021 de la ense\u00f1anza de ciencias en gastronom\u00eda a nivel universitario. 2\/3 de las carreras universitarias de gastronom\u00eda y 1\/3 de las carreras t\u00e9cnicas incluyen la ense\u00f1anza de ciencia en su curriculum, y pocas escuelas. Esto tiene sentido, ya que la ciencia de alimentos deber\u00eda tener presencia en la universidad, y tiene sentido que ne las escuelas no, pero a nivel t\u00e9cnico creemos que s\u00ed deber\u00eda haber m\u00e1s.<\/p>\n<p>Realizamos una breve encuesta a estudiantes de ciencia de alimentos y en una escala de 1 a 7, donde 1 es in\u00fatil y 7 es muy \u00fatil. el promedio fue de 6,6. Es decir la gente s\u00ed se interesa por la parte cient\u00edfica.<\/p>\n<p>Tenemos trabajo con este tema, y esperamos contarles de nuestros nuevos proyectos m\u00e1s temprano que tarde.<\/p>\n<p>Nos vemos en el siguiente seminario.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Presentaci\u00f3n del 4\u00b0 Seminario del Handbook de Gastronom\u00eda F\u00edsica y Molecular.<\/p>\n","protected":false},"author":4,"featured_media":183,"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":[870],"tags":[685,848,859],"class_list":["post-15875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia","tag-ciencia-y-cocina","tag-fisica","tag-quimica","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/cavita-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-483","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14218,"url":"https:\/\/le-fort.org\/cocina\/arte-y-ciencia-del-caramelo-espoch\/","url_meta":{"origin":15875,"position":0},"title":"Arte y Ciencia del Caramelo \u2014 ESPOCH","author":"Le-Fort.org","date":"22 de Junio, 2019","format":false,"excerpt":"Arte y Ciencia del Az\u00facar y del Caramelo en el IV Seminario Internacional de Gastronom\u00eda de la ESPOCH. Hacemos muy buen equipo con Jessica y Ronald.","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\/2019\/06\/barba-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\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/06\/barba-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":306,"url":"https:\/\/le-fort.org\/cocina\/fisica-en-la-cocina\/","url_meta":{"origin":15875,"position":1},"title":"F\u00edsica en la Cocina","author":"Rod","date":"1 de Febrero, 2019","format":false,"excerpt":"\u00bfPor qu\u00e9 el cocinero deber\u00eda saber f\u00edsica? La f\u00edsica en la cocina es muy importante, y va de la mano con la qu\u00edmica.","rel":"","context":"En &quot;F\u00edsica&quot;","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\/10\/sisanh-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\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-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\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13787,"url":"https:\/\/le-fort.org\/cocina\/cocina-nota-a-nota\/","url_meta":{"origin":15875,"position":2},"title":"\u00bfQu\u00e9 fue de la Cocina Nota a Nota?","author":"Rod","date":"4 de Febrero, 2019","format":false,"excerpt":"La cocina nota a nota es una forma de acercarse a la gastronom\u00eda desde la qu\u00edmica. Es muy interesante.","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\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/Ethyl-hexanoate.svg_.png?fit=1200%2C403&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12614,"url":"https:\/\/le-fort.org\/cocina\/texturas-jugando-con-la-quimica\/","url_meta":{"origin":15875,"position":3},"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 &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\/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":9528,"url":"https:\/\/le-fort.org\/cocina\/ciencia-y-cocina-introduccion\/","url_meta":{"origin":15875,"position":4},"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":16969,"url":"https:\/\/le-fort.org\/cocina\/retrospectiva-2023\/","url_meta":{"origin":15875,"position":5},"title":"Retrospectiva 2023","author":"Le-Fort.org","date":"7 de Enero, 2024","format":false,"excerpt":"Resumen del 2023. Fue un a\u00f1o productivo","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\/2020\/10\/pizza-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\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/pizza-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\/15875","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=15875"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/15875\/revisions"}],"predecessor-version":[{"id":15912,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/15875\/revisions\/15912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/183"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=15875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=15875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=15875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}