{"id":93,"date":"2018-05-06T11:38:32","date_gmt":"2018-05-06T16:38:32","guid":{"rendered":"http:\/\/gastrofisica.org\/?p=93"},"modified":"2018-05-06T11:38:32","modified_gmt":"2018-05-06T16:38:32","slug":"demi-glace-de-cafe","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/demi-glace-de-cafe\/","title":{"rendered":"Demi Glace… \u00bfde Caf\u00e9?"},"content":{"rendered":"

\t\t\t\tLas armon\u00edas qu\u00edmicas de sabores son un tema fascinante y parte de la gastrof\u00edsica (aunque suena m\u00e1s a gastroqu\u00edmica). A continuaci\u00f3n les contaremos sobre salsas y caf\u00e9, a partir de unas hamburguesas.<\/p>\n

\"Hamburguesa\"
Con esta hamburguesa comenz\u00f3 este art\u00edculo<\/figcaption><\/figure>\n

La Demi-glace<\/em> es una de tantas salsa hija de la gastronom\u00eda francesa, compuesta por un 50% de salsa espa\u00f1ola (que s\u00ed es una salsa madre) y un 50% de fondo de ternera (o res o pollo), reducida a un 50% de su volumen original, filtrada y terminada con jerez. A su vez la salsa espa\u00f1ola es una salsa preparada con roux<\/em>, fondo de ternera y tomates. De vegana, nada.<\/p>\n

Maillard al rescate<\/h2>\n

Aqu\u00ed es donde la qu\u00edmica viene al rescate, de la mano de las reacciones de Maillard<\/strong>, sobre las que puedes leer m\u00e1s aqu\u00ed<\/a> y aqu\u00ed<\/a>. Al “sellar” la carne (las comillas se deben a que no se sella, sino que se dora) ocurre una serie de reacciones qu\u00edmicas llamadas reacciones de Maillard, entre az\u00facares y prote\u00ednas. Estas reacciones suceden en una serie de preparaciones culinarias: desde la carne hasta… adivinaste: el caf\u00e9; pasando por papas fritas, cervezas oscuras y pan. Tomando esta similitud qu\u00edmica como base, es posible preparar una Demi-glace<\/em> utilizando caf\u00e9 en vez de fondo<\/a>.<\/p>\n

\"Maillard\"
Ese dorado sobre el pollo son las reacciones de Maillard en acci\u00f3n<\/figcaption><\/figure>\n

\u00a1Glutamato!<\/h2>\n

No s\u00f3lo de caf\u00e9 se vive. El fondo con su larga cocci\u00f3n camino a la demi-glace adquiere sabor umami<\/em> producto de la hidr\u00f3lisis de las prote\u00ednas. Este umami se replica en la receta de foodpairing.com<\/em> que estamos comentando con salsa de soya y pasta de soya fermentada.<\/p>\n

Esta receta tiene la ventaja de no requerir los largu\u00edsimos tiempos de preparaci\u00f3n y reducci\u00f3n de la demi-glace<\/em> cl\u00e1sica.<\/p>\n

Ingredientes<\/h2>\n

Para preparar Demi glace vegetariano necesitamos:<\/p>\n

    \n
  • 15ml aceite de oliva<\/li>\n
  • 100gr Mirepoix<\/em> (cebolla, apio y zanahoria picados en trozos de 1cm de arista. No requieren ser regulares)<\/li>\n
  • 50gr de tomates picados<\/li>\n
  • 50ml de vino tinto<\/li>\n
  • 30ml salsa de soya<\/li>\n
  • 60ml caf\u00e9 fuerte<\/li>\n<\/ul>\n

    Procedimiento<\/h2>\n
      \n
    1. Sofreir el mirepoix<\/em> en aceite de oliva hasta que la cebolla comience a dorarse<\/li>\n
    2. A\u00f1adir los tomates y cocinar dos minutos<\/li>\n
    3. A\u00f1adir el vino tinto y dejar que el alcohol se evapore<\/li>\n
    4. A\u00f1adir la salsa de soya y el caf\u00e9<\/li>\n
    5. Espesar con 0,2gr de goma Xantana o un poco de maicena.<\/li>\n
    6. Tamizar y utilizar.<\/li>\n<\/ol>\n

      A nosotros nos encant\u00f3. Si la preparas, av\u00edsanos en los comentarios.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

      \t\t\t\tLa carne “sellada” y el caf\u00e9 comparten una serie de compuestos que imparten aroma y sabor producto de las reacciones de Maillard. Es, entonces, posible preparar un demi glace vegano, aunque suene a contradicci\u00f3n.\t\t<\/p>\n","protected":false},"author":4,"featured_media":96,"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":[833],"tags":[189,249,699,63,863,55,56],"class_list":["post-93","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quimica","tag-cafe","tag-hamburguesas","tag-maillard","tag-salsas","tag-umami","tag-vegano","tag-vegetariano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/cafe.jpg?fit=1024%2C640&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1v","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13955,"url":"https:\/\/le-fort.org\/cocina\/salsas-basicas\/","url_meta":{"origin":93,"position":0},"title":"Taller de Salsas B\u00e1sicas","author":"Le-Fort.org","date":"8 de Abril, 2019","format":false,"excerpt":"Taller de salsas b\u00e1sicas en Loja. 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