{"id":577,"date":"2021-09-18T21:00:20","date_gmt":"2021-09-19T02:00:20","guid":{"rendered":"https:\/\/comer.me\/?p=577"},"modified":"2021-12-12T17:03:38","modified_gmt":"2021-12-12T22:03:38","slug":"revolvedores-de-cafe-azucar","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/revolvedores-de-cafe-azucar\/","title":{"rendered":"Revolvedores de Caf\u00e9 &#8211; Az\u00facar"},"content":{"rendered":"<p>Trabajemos con cuidado, porque <strong>las quemaduras de alm\u00edbar o de caramelo son cosa seria<\/strong>.<span id=\"more-4186\"><\/span><\/p>\n<p><!--more--><\/p>\n<div id=\"attachment_4187\" class=\"wp-caption aligncenter\">\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/cristallos.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-611 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/cristallos.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Cristales de az\u00facar\" width=\"1200\" height=\"675\" \/><\/a><\/p>\n<p id=\"caption-attachment-4187\" class=\"wp-caption-text\">\n<\/div>\n<p>Para ello aprovecharemos la diferencia de solubilidad del az\u00facar en agua a distintas temperaturas.<\/p>\n<ul>\n<li>A temperatura ambiente, el az\u00facar se disuelve en agua en la proporci\u00f3n aproximada de 2:1 por peso<\/li>\n<li>A 100\u00b0C, el az\u00facar se disuelve en agua en la proporci\u00f3n aproximada de 3:1 por peso.<\/li>\n<\/ul>\n<p>Luego, al enfriar la soluci\u00f3n de az\u00facar en agua, el az\u00facar ya no puede estar en la soluci\u00f3n (forma una soluci\u00f3n sobresaturada), y tiene que buscar a d\u00f3nde ir. Entonces, el az\u00facar sale de la soluci\u00f3n (precipita) formando cristales donde pueda. Precisamente, la idea es aprovechar esta tendencia a formar cristales y darle d\u00f3nde formarlos, ya sea con un hilito o con un palito, dependiendo de si lo que queremos es un cristal de az\u00facar o un revolvedor de caf\u00e9.<\/p>\n<h2>Nucleaci\u00f3n y Crecimiento<\/h2>\n<p>La precipitaci\u00f3n de soluto de una soluci\u00f3n sobresaturada tiene dos din\u00e1micas que compiten entre s\u00ed: la nucleaci\u00f3n, que es la formaci\u00f3n de nuevos cristales, y el crecimiento, en que el soluto abandona a soluci\u00f3n para unirse a un cristal ya existente. En este caso nos interesa m\u00e1s el crecimiento que la nucleaci\u00f3n, raz\u00f3n por la que debemos minimizar la existencia de nuevos centros de formaci\u00f3n de cristales. Para ello:<\/p>\n<ol>\n<li>No trabajaremos con una soluci\u00f3n tan saturada. A mayor sobresaturaci\u00f3n, mayor nucleaci\u00f3n y menor crecimiento.<\/li>\n<li>Filtraremos los l\u00edquidos. De esa forma eliminamos material en suspensi\u00f3n que puede actuar como centro de nucleaci\u00f3n<\/li>\n<li>Dejaremos que los cristales se formen lentamente. El procedimiento toma aproximadamente una semana.<\/li>\n<\/ol>\n<h2>Procedimiento<\/h2>\n<ol>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/agua.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-585 size-thumbnail\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/agua-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Pesar 150g de agua. Se recomienda pesar y no medir porque los indicadores de volumen suelen ser poco precisos.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/azucar.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-586 size-thumbnail\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/azucar-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Pesar 412g de az\u00facar granulada. \u00bfQu\u00e9 porcentaje del peso del agua representa el az\u00facar?<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/disuelto.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-596 alignright\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/disuelto-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Verter el az\u00facar en el agua. Puede parecer que nunca se disolver\u00e1, pero no desesperemos. Por favor notar que el az\u00facar no es muy blanca. Una de las formas de refinar el az\u00facar es mediante cristalizaci\u00f3n, como veremos.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/caliente.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-602\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/caliente-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Calentar la mezcla hasta que el az\u00facar se disuelva totalmente.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/palito.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-604\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/palito-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Mientras la mezcla se calienta, preparar las brochetas cortando las puntas, sumergi\u00e9ndolas en alm\u00edbar, pas\u00e1ndolas por az\u00facar granulada y dej\u00e1ndolas secar<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/filtra.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-608\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/filtra-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Filtrar la mezcla en caliente<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/palito-suspendido.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-609\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/palito-suspendido-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Suspender la brocheta preparada sobre el l\u00edquido, cuidando que no toque el fondo (la imagen muestra c\u00f3mo se hace sin l\u00edquido)<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/suspendido.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-610\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/suspendido-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Dejar cristalizar una semana, protegido del polvo<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/cristallos.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-611\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/cristallos-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Retirar del l\u00edquido y dejar secar<\/li>\n<li class=\"blocklist\">Almacenar protegido de la humedad<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria.<\/p>\n","protected":false},"author":4,"featured_media":16077,"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":[914,910,911],"tags":[740],"class_list":["post-577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actividades","category-fisico-quimica-alimentaria","category-moleculas","tag-azucar","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/09\/revolvedor-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-9j","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":619,"url":"https:\/\/le-fort.org\/cocina\/fondant-liquido\/","url_meta":{"origin":577,"position":0},"title":"Fondant L\u00edquido","author":"Rod","date":"8 de Octubre, 2021","format":false,"excerpt":"Trabajemos con cuidado, porque las quemaduras de alm\u00edbar o de caramelo son cosa seria. Ya realizamos una experiencia en la que creamos cristales grandes, privilegiando el crecimiento de cristales por sobre la nucleaci\u00f3n. Ahora realizaremos el procedimiento opuesto y crearemos fondant l\u00edquido, muy utilizado en pasteler\u00eda y reposter\u00eda cl\u00e1sica para\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\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8737,"url":"https:\/\/le-fort.org\/cocina\/azucar-invertido\/","url_meta":{"origin":577,"position":1},"title":"Az\u00facar Invertido: Qu\u00e9 es y C\u00f3mo se Prepara","author":"Rod","date":"11 de Diciembre, 2017","format":false,"excerpt":"El az\u00facar invertido es un interesante ingrediente: az\u00facar parcialmente hidrolizada en glucosa y fructosa. Tiene una serie de usos culinarios.","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\/2017\/12\/invertida-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\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-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\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/invertida-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8524,"url":"https:\/\/le-fort.org\/cocina\/glaseado-real\/","url_meta":{"origin":577,"position":2},"title":"Glaseado Real","author":"Le-Fort.org","date":"31 de Julio, 2016","format":false,"excerpt":"El glaseado real es un glaseado de az\u00facar impalpable, clara de huevo y jugo de lim\u00f3n que se utiliza para decorar como glaseado o con manga pastelera.","rel":"","context":"En &quot;Reposter\u00eda&quot;","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-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\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/icing-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":232,"url":"https:\/\/le-fort.org\/cocina\/la-ciencia-del-merengue\/","url_meta":{"origin":577,"position":3},"title":"La Ciencia del Merengue","author":"Marell Rojas","date":"24 de Mayo, 2020","format":false,"excerpt":"La Ciencia detr\u00e1s del merengue","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"La ciencia del merengue: Merengue italiano","src":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2016\/10\/italiano-1280x720.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2016\/10\/italiano-1280x720.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2016\/10\/italiano-1280x720.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2016\/10\/italiano-1280x720.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":8819,"url":"https:\/\/le-fort.org\/cocina\/la-ciencia-detras-del-merengue\/","url_meta":{"origin":577,"position":4},"title":"La Ciencia del Merengue","author":"Rod","date":"18 de Octubre, 2016","format":false,"excerpt":"Una aproximaci\u00f3n a lo que sucede dentro de nuestros merengues.","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\/2016\/10\/merengue-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\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7956,"url":"https:\/\/le-fort.org\/cocina\/caramelo-sin-derretir-azucar\/","url_meta":{"origin":577,"position":5},"title":"Caramelo sin Derretir Az\u00facar","author":"Rod","date":"19 de Mayo, 2016","format":false,"excerpt":"Le\u00edamos este art\u00edculo sobre preparar caramelo sin que el az\u00facar llegue a fundirse, y por supuesto lo primero que hicimos fue correr a hacer la prueba. Funciona. Comencemos con una curiosidad: el az\u00facar no se derrite, sino que se descompone por el calor. Este fen\u00f3meno se denomina fusi\u00f3n aparente, para\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\/05\/caramelo-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\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/577","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=577"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/577\/revisions"}],"predecessor-version":[{"id":16759,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/577\/revisions\/16759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/16077"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}