{"id":619,"date":"2021-10-08T20:05:10","date_gmt":"2021-10-09T01:05:10","guid":{"rendered":"https:\/\/comer.me\/?p=619"},"modified":"2021-12-12T15:49:30","modified_gmt":"2021-12-12T20:49:30","slug":"fondant-liquido","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/fondant-liquido\/","title":{"rendered":"Fondant L\u00edquido"},"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\/10\/glaseado.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-634 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/glaseado.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Fondant l\u00edquido: un posible uso\" width=\"1200\" height=\"675\" \/><\/a><\/p>\n<p id=\"caption-attachment-4187\" class=\"wp-caption-text\">\n<\/div>\n<p>Ya realizamos <a href=\"https:\/\/le-fort.org\/revolvedores-de-cafe-azucar\/\">una experiencia en la que creamos cristales grandes<\/a>, privilegiando el crecimiento de cristales por sobre la nucleaci\u00f3n.<\/p>\n<p>Ahora realizaremos el procedimiento opuesto y crearemos fondant l\u00edquido, muy utilizado en pasteler\u00eda y reposter\u00eda cl\u00e1sica para glasear y ba\u00f1ar <em>petits gateaux<\/em> y otras preparaciones.<\/p>\n<h2>Procedimiento<\/h2>\n<ol>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/glucosa.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-623\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/glucosa-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"Jarabe de glucosa para fondant l\u00edquido\" width=\"150\" height=\"150\" \/><\/a>Pesar 25g de jarabe de glucosa. 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 225g de az\u00facar granulada.<\/li>\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 size-thumbnail wp-image-585\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/09\/agua-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"Agua para fondant l\u00edquido\" width=\"150\" height=\"150\" \/><\/a>Pesar 75g de agua. \u00bfQu\u00e9 porcentaje del peso del agua representa el az\u00facar?<\/li>\n<li class=\"blocklist\">Calentar la mezcla hasta que el az\u00facar se disuelva totalmente y proseguir hasta los 108\u00b0C.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/batidora.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-624 size-thumbnail\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/batidora-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Verter en el bol de una batidora, equipada con el accesorio de escudo.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/cristal.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-625 size-thumbnail\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/cristal-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"Fondant l\u00edquido: batido\" width=\"150\" height=\"150\" \/><\/a>Batir a velocidad 7\/10 hasta que la mezcla se torne blanca. Acelerar el batido.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/amasado.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-627\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/amasado-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Amasar brevemente sobre la mesa, hasta incorporar.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/a-piel.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-631\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/a-piel-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"Fondant l\u00edquido: filmar a piel\" width=\"150\" height=\"150\" \/><\/a>Filmar a piel y dejar reposar toda la noche en refrigeraci\u00f3n.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/recalienta.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-628 size-thumbnail\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/recalienta-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Para utilizar, calentar <strong>a no m\u00e1s de 38\u00b0C<\/strong>, al ba\u00f1o Mar\u00eda idealmente. A\u00f1adir no m\u00e1s del 1% del peso del fondant en agua, si es necesario.<\/li>\n<li class=\"blocklist\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/rolls-2.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-629\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/rolls-2-150x150.jpg?resize=150%2C150&#038;ssl=1\" alt=\"\" width=\"150\" height=\"150\" \/><\/a>Utilizar sobre los 32\u00b0C<\/li>\n<\/ol>\n<hr class=\"clear\" \/>\n<figure id=\"attachment_632\" aria-describedby=\"caption-attachment-632\" style=\"width: 1920px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/diferencia.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-632 size-full\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2021\/10\/diferencia.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Fondant l\u00edquido: diferencia\" width=\"1200\" height=\"675\" \/><\/a><figcaption id=\"caption-attachment-632\" class=\"wp-caption-text\">Diferencia entre la soluci\u00f3n de az\u00facar sin batir (izquierda, en la olla); y batida (derecha)<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<h2>Videos<\/h2>\n<p>Versi\u00f3n cl\u00e1sica, de donde se adapt\u00f3 esta receta.<\/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\/QpC0-1T60Ow?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;start=22&#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>&nbsp;<\/p>\n<p>Versi\u00f3n moderna, con az\u00facar impalpable, de la chef Anna Olson.<\/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\/tCZ_zSE6Fgc?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;start=425&#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>&nbsp;<\/p>\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":8527,"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-619","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\/2016\/07\/icing-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-9Z","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8770,"url":"https:\/\/le-fort.org\/cocina\/fondant-de-marshmallow\/","url_meta":{"origin":619,"position":0},"title":"Fondant de Marshmallow","author":"Le-Fort.org","date":"2 de Octubre, 2016","format":false,"excerpt":"Receta de fondant de marshmallow (malvavisco)","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\/10\/fondant-marshmallow-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\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-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\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/fondant-marshmallow-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8762,"url":"https:\/\/le-fort.org\/cocina\/receta-fondant-extendido\/","url_meta":{"origin":619,"position":1},"title":"Receta de Fondant Extendido","author":"Le-Fort.org","date":"30 de Septiembre, 2016","format":false,"excerpt":"Esta es la receta del fondant extendido, que se conoce tambi\u00e9n como fondant estirado. La utilizamos en el curso de fondant que dictamos en la Escuela de Alta Cocina Arte Chef hace unas semanas, y la consignamos para las alumnas que tengan inter\u00e9s. Ingredientes del Fondant extendido Para una torta\u2026","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\/09\/fondant-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\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/09\/fondant-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":619,"position":2},"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":16062,"url":"https:\/\/le-fort.org\/cocina\/fondant-para-cubrir\/","url_meta":{"origin":619,"position":3},"title":"Fondant para cubrir","author":"Marell Rojas","date":"23 de Julio, 2020","format":false,"excerpt":"Masa de az\u00facar utilizada para decoraci\u00f3n y cobertura","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":478,"url":"https:\/\/le-fort.org\/cocina\/sal-estilo-maldon\/","url_meta":{"origin":619,"position":4},"title":"Sal estilo Maldon","author":"Rod","date":"14 de Agosto, 2021","format":false,"excerpt":"Aprovechemos las propiedades de saturaci\u00f3n de las soluciones para preparar sal estilo Maldon para terminar nuestros platos. El m\u00e9todo que utilizaremos consiste en preparar una soluci\u00f3n saturada de sal de mesa en agua, filtrarla y dejarla evaporar lentamente. \u00bfQu\u00e9 es la sal estilo Maldon? La sal de Maldon es una\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\/08\/sal-hd.png?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\/08\/sal-hd.png?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal-hd.png?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal-hd.png?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/08\/sal-hd.png?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":210,"url":"https:\/\/le-fort.org\/cocina\/merengue-italiano\/","url_meta":{"origin":619,"position":5},"title":"Merengue Italiano","author":"Marell Rojas","date":"20 de Mayo, 2020","format":false,"excerpt":"Receta de merengue italiano","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\/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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/619","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=619"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/619\/revisions"}],"predecessor-version":[{"id":16075,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/619\/revisions\/16075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8527"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}