{"id":16069,"date":"2021-05-09T08:11:14","date_gmt":"2021-05-09T13:11:14","guid":{"rendered":"https:\/\/pastry.science\/?p=426"},"modified":"2021-05-09T08:11:14","modified_gmt":"2021-05-09T13:11:14","slug":"quenelles","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/quenelles\/","title":{"rendered":"Quenelles"},"content":{"rendered":"<p><em>Quenelle<\/em> es una forma de presentar helados, algunas cremas, o preparaciones blandas pero que no fluyan. Su nombre y t\u00e9cnica proviene de un plato franc\u00e9s de pescado, y el nombre al parecer es del alem\u00e1n <em>kn\u00f6del<\/em>, que quiere decir &#8220;fideo&#8221;<\/p>\n<p><!--more--><\/p>\n<p>Originalmente la t\u00e9cnica de un quenelle utiliza dos cucharas, pero en la actualizad es com\u00fan utilizar s\u00f3lo una.<\/p>\n<p>Es una t\u00e9cnica que requiere pr\u00e1ctica, y la sugerencia es comprar un litro de helado que no contenga inclusiones y practicar , practicar y practicar.<\/p>\n<h2>Videos<\/h2>\n<p>Chefsteps<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/rU_CpFWjIco?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>Unileves Espa\u00f1a<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/1k5SHkgllqY?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cl\u00e1sica forma de elipsoide para presentar helados, semifr\u00edos y cremas.<\/p>\n","protected":false},"author":2,"featured_media":0,"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":[834],"tags":[953,966,940,972],"class_list":["post-16069","post","type-post","status-publish","format-standard","hentry","category-tecnica","tag-b1","tag-quenelle","tag-semana-6","tag-semifrios","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-4bb","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":211,"url":"https:\/\/le-fort.org\/cocina\/para-ir-afinando-la-tecnica\/","url_meta":{"origin":16069,"position":0},"title":"Para ir Afinando la T\u00e9cnica","author":"Rod","date":"15 de Noviembre, 2020","format":false,"excerpt":"Para entretenerse.","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":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/11\/mirepoix-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\/11\/mirepoix-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/11\/mirepoix-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/11\/mirepoix-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/11\/mirepoix-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 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&quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/img.youtube.com\/vi\/-fQ2jmnRDVU\/0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":16060,"url":"https:\/\/le-fort.org\/cocina\/hojaldre\/","url_meta":{"origin":16069,"position":5},"title":"Hojaldre","author":"Marell Rojas","date":"3 de Julio, 2020","format":false,"excerpt":"C\u00f3mo preparar hojaldres: cl\u00e1sico, invertido y r\u00e1pido.","rel":"","context":"En &quot;Masas&quot;","block_context":{"text":"Masas","link":"https:\/\/le-fort.org\/cocina\/categoria\/masas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/pizza.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/pizza.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, 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