{"id":7956,"date":"2016-05-19T16:31:04","date_gmt":"2016-05-19T21:31:04","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=7956"},"modified":"2019-05-02T19:33:57","modified_gmt":"2019-05-03T00:33:57","slug":"caramelo-sin-derretir-azucar","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/caramelo-sin-derretir-azucar\/","title":{"rendered":"Caramelo sin Derretir Az\u00facar"},"content":{"rendered":"

Le\u00edamos este art\u00edculo sobre preparar caramelo sin que el az\u00facar llegue a fundirse<\/a>, y por supuesto lo primero que hicimos fue correr a hacer la prueba.<\/p>\n

Funciona.<\/p>\n

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<\/strong>, para diferenciarla de la fusi\u00f3n termodin\u00e1mica<\/strong>, que es la fusi\u00f3n de verdad, reversible, en que la naturaleza de la sustancia no se altera. Es imposible volver a tener az\u00facar una vez que la calentamos para preparar caramelo.<\/p>\n

La caramelizaci\u00f3n es una pir\u00f3lisis, es decir, una descomposici\u00f3n t\u00e9rmica, que genera una mir\u00edada de productos de dif\u00edcil caracterizaci\u00f3n, entre los que se cuentan\u00a0los responsables del color y del sabor del caramelo. Dependiendo de la composici\u00f3n del az\u00facar, \u00a0la caramelizaci\u00f3n puede comenzar a temperaturas m\u00e1s bajas que los 180\u00b0C o similar al que se lic\u00faa el az\u00facar. Si nos quedamos bajo los 180\u00b0C podremos tener caramelizaci\u00f3n sin tener cambio de s\u00f3lido a l\u00edquido. Precisamente esta es la t\u00e9cnica: hornear el az\u00facar a 150\u00b0C por al menos una hora y no m\u00e1s de cinco. Nosotros hicimos la prueba en casa con 150\u00b0C por dos horas y funcion\u00f3 perfectamente.<\/p>\n

\"Az\u00facar
Az\u00facar horneada a 150\u00b0C por dos horas<\/figcaption><\/figure>\n

La descomposici\u00f3n del az\u00facar por acci\u00f3n del calor pasa por la p\u00e9rdida de agua (deshidrataci\u00f3n), raz\u00f3n por la que puede que se el az\u00facar se aglomere al absorber el agua que est\u00e1 perdiendo. Nada que una pasada por la procesadora de alimentos no arregle.<\/p>\n

El proceso funcion\u00f3 bellamente. Ahora viene la segunda parte que es pensar en qu\u00e9 utilizar esta az\u00facar caramelo que tenemos.<\/p>\n

\u00bfEn qu\u00e9 la utilizar\u00edas?<\/p>\n

\"caramelazucar\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":4,"featured_media":7961,"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":[126],"tags":[],"class_list":["post-7956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/05\/caramelo-hd-1.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-24k","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":14218,"url":"https:\/\/le-fort.org\/cocina\/arte-y-ciencia-del-caramelo-espoch\/","url_meta":{"origin":7956,"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 "Educaci\u00f3n"","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":123,"url":"https:\/\/le-fort.org\/cocina\/creme-caramel\/","url_meta":{"origin":7956,"position":1},"title":"Cr\u00e8me Caramel","author":"Marell Rojas","date":"7 de Abril, 2020","format":false,"excerpt":"Receta de la Cr\u00e8me caramel","rel":"","context":"En "Postres"","block_context":{"text":"Postres","link":"https:\/\/le-fort.org\/cocina\/categoria\/postres\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/caramel-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\/2020\/04\/caramel-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/caramel-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/caramel-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/caramel-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":75,"url":"https:\/\/le-fort.org\/cocina\/receta-de-leche-asada-flan\/","url_meta":{"origin":7956,"position":2},"title":"Receta de Leche Asada conocida tambi\u00e9n como flan","author":"Le-Fort.org","date":"25 de Julio, 2011","format":false,"excerpt":"Receta de Flan, Leche Asada, Queso de Leche, Crema volteada, muchos nombres para una misma preparaci\u00f3n, con leves diferencias si se es purista.","rel":"","context":"En "Comida"","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/leche-asada.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\/2011\/07\/leche-asada.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/leche-asada.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/leche-asada.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/leche-asada.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4136,"url":"https:\/\/le-fort.org\/cocina\/donuts-glaseadas-en-caramelo-al-tocino\/","url_meta":{"origin":7956,"position":3},"title":"Donuts Glaseadas en Caramelo al Tocino","author":"Le-Fort.org","date":"9 de Junio, 2013","format":false,"excerpt":"Receta de donuts con salsa de caramelo al tocino. 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