{"id":478,"date":"2021-08-14T20:11:48","date_gmt":"2021-08-15T01:11:48","guid":{"rendered":"https:\/\/comer.me\/?p=478"},"modified":"2022-09-17T20:41:03","modified_gmt":"2022-09-18T01:41:03","slug":"sal-estilo-maldon","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sal-estilo-maldon\/","title":{"rendered":"Sal estilo Maldon"},"content":{"rendered":"<p>Aprovechemos las propiedades de saturaci\u00f3n de las soluciones para preparar sal estilo <a href=\"https:\/\/maldonsalt.com\/es\/\" target=\"_blank\" rel=\"noopener\">Maldon<\/a> para terminar nuestros platos.<\/p>\n<p><!--more--><\/p>\n<p>El m\u00e9todo que utilizaremos consiste en preparar una soluci\u00f3n saturada de sal de mesa en agua, filtrarla y dejarla evaporar lentamente.<\/p>\n<h2>\u00bfQu\u00e9 es la sal estilo Maldon?<\/h2>\n<p>La sal de Maldon es una sal originaria de Inglaterra muy apreciada en gastronom\u00eda para terminar platos: es decir, es parte del emplatado y no de la preparaci\u00f3n de los alimentos. Se caracteriza por sus cristales grandes de forma piramidal, que le dan textura crocante. Existen otras sales similares en la escena gastron\u00f3mica, como la de C\u00e1huil en Chile.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16653\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sal-estilo-maldon\/sal-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"sal\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter wp-image-16653 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/sal.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal.jpg?resize=1536%2C864&amp;ssl=1 1536w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>Mientras m\u00e1s lentamente evaporemos el agua, m\u00e1s grandes ser\u00e1n los cristales que obtengamos. Las impurezas o sal no disuelta pueden actuar como n\u00facleos de cristalizaci\u00f3n. Mientras m\u00e1s n\u00facleos tengamos, m\u00e1s peque\u00f1os ser\u00e1n nuestros cristales.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>320g sal de mesa, o -idealmente- sal de mar<\/li>\n<li>1L <a href=\"https:\/\/le-fort.org\/el-agua\/\">agua<\/a><\/li>\n<\/ul>\n<h2>Equipos<\/h2>\n<ul>\n<li>Cazo u olla para preparar la diluci\u00f3n<\/li>\n<li>Filtro para caf\u00e9 de papel o de g\u00e9nero, limpio<\/li>\n<li>Bandeja amplia<\/li>\n<li>Fuente de calor moderado (opcional)<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Disolver completamente la sal en el agua, calentando si es necesario<\/li>\n<li>Filtrar la soluci\u00f3n de sal por el filtro de papel o tela y verter en una bandeja limpia y lisa<\/li>\n<li>Dejar evaporar el agua lentamente. Lo ideal es una temperatura de alrededor de 45\u00b0C.<\/li>\n<li>Una vez que tengamos la sal cristalizada, cernirla para separar la sal cristalizada del l\u00edquido y dejar secar<\/li>\n<li>Envasar herm\u00e9ticamente<\/li>\n<\/ol>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16655\" data-permalink=\"https:\/\/le-fort.org\/cocina\/sal-estilo-maldon\/cristalizando\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?fit=1920%2C1080&amp;ssl=1\" data-orig-size=\"1920,1080\" 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=\"cristalizando\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-full wp-image-16655\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Sal cristalizando\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?resize=1280%2C720&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/cristalizando.jpg?resize=1536%2C864&amp;ssl=1 1536w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>En la imagen de arriba se puede ver sal cristalizada flotando sobre el l\u00edquido. Esta sal se denomina flor de sal (<em>fleur de sel<\/em> en franc\u00e9s) y tambi\u00e9n se utiliza para terminar platos. Si utilizamos un recipiente m\u00e1s profundo que una bandeja, podemos intentar obtener la sal de cristal grande por un lado, y la flor de sal por otro. El nombre flor de sal se debe a los motivos con forma de flor con los que cristaliza la sal en la superficie.<\/p>\n<p>Si preparas y compartes im\u00e1genes en RRSS utiliza el hashtag #cienciacocina para ver tu obra.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aprovechemos las propiedades de saturaci\u00f3n de las soluciones para preparar sal estilo Maldon para terminar nuestros platos.<\/p>\n","protected":false},"author":4,"featured_media":16652,"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":[914],"tags":[915,931],"class_list":["post-478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actividades","tag-actividad","tag-sal","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal-hd.png?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-7I","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16002,"url":"https:\/\/le-fort.org\/cocina\/soluciones\/","url_meta":{"origin":478,"position":0},"title":"Soluciones","author":"Rod","date":"8 de Agosto, 2021","format":false,"excerpt":"\u00bfQu\u00e9 son las soluciones y qu\u00e9 propiedades tienen?","rel":"","context":"En &quot;F\u00edsico Qu\u00edmica Alimentaria&quot;","block_context":{"text":"F\u00edsico Qu\u00edmica Alimentaria","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisico-quimica-alimentaria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-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\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":577,"url":"https:\/\/le-fort.org\/cocina\/revolvedores-de-cafe-azucar\/","url_meta":{"origin":478,"position":1},"title":"Revolvedores de Caf\u00e9 &#8211; Az\u00facar","author":"Rod","date":"18 de Septiembre, 2021","format":false,"excerpt":"Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria. Para ello aprovecharemos la diferencia de solubilidad del az\u00facar en agua a distintas temperaturas. A temperatura ambiente, el az\u00facar se disuelve en agua en la proporci\u00f3n aproximada de 2:1 por peso A 100\u00b0C, el az\u00facar se\u2026","rel":"","context":"En &quot;Actividades&quot;","block_context":{"text":"Actividades","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/actividades\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-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\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13131,"url":"https:\/\/le-fort.org\/cocina\/papas-fritas-cristal\/","url_meta":{"origin":478,"position":2},"title":"Papas Fritas Cristal","author":"Le-Fort.org","date":"24 de Agosto, 2018","format":false,"excerpt":"Papas fritas cristalinas. 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Base de muchas recetas de masa de pizza cl\u00e1sicas y modernas.","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\/2016\/05\/masa-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\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/masa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8122,"url":"https:\/\/le-fort.org\/cocina\/pechuga-pollo-sous-vide\/","url_meta":{"origin":478,"position":5},"title":"Pechuga de Pollo Sous Vide","author":"Le-Fort.org","date":"5 de Junio, 2016","format":false,"excerpt":"Tuvimos amigos a almorzar, y decidimos someterlos a uno de nuestros tantos experimentos. Preparamos pechugas\u00a0de pollo sous vide. Sous vide es otra t\u00e9cnica simple con nombre dif\u00edcil. Quiere decir \"al vac\u00edo\" en franc\u00e9s y hace referencia al empacado de lo que cocinaremos, que idealmente est\u00e1 en bolsas al vac\u00edo, si\u2026","rel":"","context":"En &quot;T\u00e9cnicas&quot;","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-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\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-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\/478","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=478"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/478\/revisions"}],"predecessor-version":[{"id":16656,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/478\/revisions\/16656"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/16652"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}