{"id":9591,"date":"2017-08-09T22:22:37","date_gmt":"2017-08-10T03:22:37","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=9591"},"modified":"2022-01-05T10:04:02","modified_gmt":"2022-01-05T15:04:02","slug":"donde-comprar-hidrocoloides-ecuador","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/donde-comprar-hidrocoloides-ecuador\/","title":{"rendered":"D\u00f3nde Comprar Hidrocoloides en Ecuador"},"content":{"rendered":"<p>Ah, hidrocoloides. Hemos disfrutado mucho la intersecci\u00f3n entre la cocina y la qu\u00edmica que es la mal llamada <strong>cocina molecular<\/strong>. Nos permite unir dos de nuestras pasiones en forma muy entretenida y placentera.<!--more--><\/p>\n<p>Nos ha costado conseguir algunos hidrocoloides y aditivos en Ecuador. Por eso es que publicamos esta lista esperando le sea de utilidad a quienes disfrutan de la misma manera que nosotros esta uni\u00f3n entre la ciencia y la cocina.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3679\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panna-cotta-vegetariana\/hd-pannacotta\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&amp;ssl=1\" data-orig-size=\"600,225\" 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=\"hd-pannacotta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?fit=600%2C225&amp;ssl=1\" class=\"aligncenter size-full wp-image-3679\" src=\"https:\/\/i0.wp.com\/loquecomemos.com\/wp-content\/uploads\/2013\/05\/hd-pannacotta.jpg?resize=600%2C225\" alt=\"\" width=\"600\" height=\"225\" \/><\/p>\n<h2>Proveedores de Hidrocoloides y Aditivos en Ecuador<\/h2>\n<p>Por supuesto, esta lista no es exhaustiva, y s\u00f3lo consigna lo que nosotros hemos encontrado.<\/p>\n<p>Si buscas un hidrocoloide que no est\u00e9 aqu\u00ed, <a href=\"https:\/\/le-fort.org\/contactanos\/\">cont\u00e1ctanos <\/a>para incluirlo.<\/p>\n<ul>\n<li><em><strong>\u00c1cido C\u00edtrico<br \/>\n<\/strong><\/em>El \u00e1cido c\u00edtrico se utiliza para acidificar preparaciones en cocina. De hecho nos hemos planteado poner un salero con \u00e9l en nuestra mesa.<em><strong><br \/>\n<\/strong><\/em><\/p>\n<ul>\n<li><strong>Libio Cornejo<\/strong> (Ambato)<\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/le-fort.org\/etiqueta\/agar-agar\/\"><em><strong>Agar agar<\/strong><\/em><\/a><br \/>\nEl Agar agar se utiliza para una serie de aplicaciones que incluyen: gelatinas fr\u00edas y calientes, caviar, geles fluidos, clarificaci\u00f3n de l\u00edquidos, aditivo en panader\u00eda y un largo etc\u00e9tera.<\/p>\n<ul>\n<li>A\u00fan no encontramos un buen proveedor de Agar agar en Ecuador \u00bfnos ayudas?<\/li>\n<\/ul>\n<\/li>\n<li><em><strong><a href=\"https:\/\/www.le-fort.org\/etiqueta\/alginato-de-sodio\/\">Alginato de sodio<\/a><br \/>\n<\/strong><\/em>El alginato de sodio se utiliza, en conjunci\u00f3n con una fuente de calcio en la <a href=\"https:\/\/www.le-fort.org\/cursos\/esferificacion\/\">esferificaci\u00f3n<\/a> y otras aplicaciones de formaci\u00f3n de geles.<em><strong><br \/>\n<\/strong><\/em><\/p>\n<ul>\n<li>Freire Mej\u00eda (Cuenca)\n<p><figure id=\"attachment_11332\" aria-describedby=\"caption-attachment-11332\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11332\" data-permalink=\"https:\/\/le-fort.org\/cocina\/donde-comprar-hidrocoloides-ecuador\/tres-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/08\/tres.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" 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=\"tres\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Esferificaci\u00f3n inversa con congelaci\u00f3n: lim\u00f3n (con pH corregido), panna cotta y salsa de soya&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/08\/tres.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-11332\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/08\/tres-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Esferificaci\u00f3n con alginato de sodio y lactato de calcio\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/08\/tres.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/08\/tres.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-11332\" class=\"wp-caption-text\"><a href=\"https:\/\/www.le-fort.org\/cursos\/esferificacion\/\">Esferificaci\u00f3n<\/a> con alginato de sodio y lactato de calcio<\/figcaption><\/figure><\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Almid\u00f3n<\/strong><\/em><br \/>\nHay una serie de almidones con distintas propiedades. La mayor\u00eda basta con buscarlos en los supermercados.<\/li>\n<li><em><strong>Citrato de sodio<br \/>\n<\/strong><\/em>El citrato de sodio se utiliza para controlar la acidez y para mejorar el derretimiento del queso (piensa en una <em>fondue<\/em>)<\/p>\n<ul>\n<li>Libio Cornejo (Ambato)<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Cloruro de calcio<\/strong><\/em> (l\u00edquido)<br \/>\nEl cloruro de calcio es una fuente de calcio que se utiliza en esferificaci\u00f3n directa (caviar) en conjunto con el alginato de sodio.<\/p>\n<ul>\n<li>Libio Cornejo<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>CMC<\/strong> (Carboximetilcelulosa)<\/em>\n<ul>\n<li>Tiendas de pasteler\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Gelatina<\/strong><\/em>\n<ul>\n<li>Supermercados y otros establecimientos<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Gellan<br \/>\n<\/strong><\/em>La goma gellan es un hidrocoloide similar al Agar pero m\u00e1s flexible (y m\u00e1s delicado).<em><strong><br \/>\n<\/strong><\/em><\/p>\n<ul>\n<li><a href=\"https:\/\/www.facebook.com\/Cocinarte-2064026000541557\/\" target=\"_blank\" rel=\"noopener\">Cocinarte<\/a> (Quito)<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Goma Guar<\/strong><\/em>\n<ul>\n<li><strong>Bioquimed<\/strong> (Cuenca)<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Goma Xantana<\/strong><\/em>\n<ul>\n<li>Freire Mej\u00eda<\/li>\n<li>Libio Cornejo<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Isomalt<\/strong><\/em>\n<ul>\n<li>Cocinarte (Quito)<\/li>\n<\/ul>\n<\/li>\n<li><a href=\"https:\/\/www.le-fort.org\/etiqueta\/lactato-de-calcio\/\"><em><strong>Lactato de Calcio<\/strong><\/em><\/a>\n<ul>\n<li>Freire Mej\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Lecitina de soya<\/strong><\/em>\n<ul>\n<li>Libio Cornejo<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Maltodextrina<\/strong><\/em>\n<ul>\n<li>Freire Mej\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Metilcelulosa<\/strong><\/em>\n<ul>\n<li>Cocinarte (Quito)<\/li>\n<\/ul>\n<\/li>\n<li><strong><em>Monoestearato de glicerilo<\/em><\/strong>\n<ul>\n<li>Freire Mej\u00eda. Aproximadamente $15\/kilo (2018)<\/li>\n<\/ul>\n<\/li>\n<li><em><strong>Pectina<\/strong><\/em>\n<ul>\n<li>La Casa de los Qu\u00edmicos (Quito)<\/li>\n<li>Freire Mej\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong><em>Transglutaminasa<\/em><\/strong>\n<ul>\n<li>Cocinarte (Quito)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Esperamos que esta lista sea de utilidad. Ya sabes. Cualquier consulta o sugerencia, esperamos saber de ti.<\/p>\n<figure id=\"attachment_5549\" aria-describedby=\"caption-attachment-5549\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5549\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pie-de-limon-con-lemon-curd\/pie-limon-agar\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-agar.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" 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=\"pie-limon-agar\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-agar.jpg?fit=700%2C500&amp;ssl=1\" class=\"wp-image-5549 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/07\/pie-limon-agar.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Pie de lim\u00f3n de agar\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-agar.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-agar.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5549\" class=\"wp-caption-text\">Pie de lim\u00f3n de agar<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Lista -en constante actualizaci\u00f3n- de lugares para comprar hidrocoloides en Ecuador. Si tienes alg\u00fan dato, cont\u00e1ctanos.<\/p>\n","protected":false},"author":1,"featured_media":9593,"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":[459],"tags":[647,685,702,703],"class_list":["post-9591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ecuador","tag-agar-agar","tag-ciencia-y-cocina","tag-cocina-modernista","tag-hidrocoloides","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/08\/hidrocoloides-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2uH","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5544,"url":"https:\/\/le-fort.org\/cocina\/pie-de-limon-con-lemon-curd\/","url_meta":{"origin":9591,"position":0},"title":"Pie de Lim\u00f3n con Lemon Curd","author":"Le-Fort.org","date":"3 de Julio, 2014","format":false,"excerpt":"Pie de lim\u00f3n relleno con cuajada de lim\u00f3n (Lemon Curd) solidificado con un poco de Agar agar. Deliciosa y limonosamente recomendable.","rel":"","context":"En &quot;Disquisiciones&quot;","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"Pie de lim\u00f3n","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-curd-agar-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\/2014\/07\/pie-limon-curd-agar-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-curd-agar-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-curd-agar-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/07\/pie-limon-curd-agar-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13062,"url":"https:\/\/le-fort.org\/cocina\/gel-fluido-de-agar-agar\/","url_meta":{"origin":9591,"position":1},"title":"Gel Fluido de Agar agar","author":"Rod","date":"14 de Agosto, 2018","format":false,"excerpt":"Preparaci\u00f3n de un gel fluido (pseudopl\u00e1stico) con Agar agar y cualquier base.","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\/2018\/08\/gel-fluido-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\/08\/gel-fluido-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/gel-fluido-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/gel-fluido-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/gel-fluido-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13095,"url":"https:\/\/le-fort.org\/cocina\/actualizacion-de-tecnicas-culinarias-cuenca\/","url_meta":{"origin":9591,"position":2},"title":"Actualizaci\u00f3n de T\u00e9cnicas Culinarias &#8211; Cuenca","author":"Le-Fort.org","date":"20 de Agosto, 2018","format":false,"excerpt":"Curso de Actualizaci\u00f3n de T\u00e9cnicas Culinarias en Cuenca, Ecuador. sous vide, vac\u00edo, presi\u00f3n, texturizantes, etc.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","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\/2018\/08\/acTec-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\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/08\/acTec-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9528,"url":"https:\/\/le-fort.org\/cocina\/ciencia-y-cocina-introduccion\/","url_meta":{"origin":9591,"position":3},"title":"Ciencia y Cocina: Una Introducci\u00f3n","author":"Le-Fort.org","date":"26 de Junio, 2017","format":false,"excerpt":"Clase introductoria a la ciencia y la cocina dictada en la UNIANDES de Ambato. Nos encant\u00f3 que nos invitaran.","rel":"","context":"En &quot;Educaci\u00f3n&quot;","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\/2017\/06\/ciencia-cocina-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\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/ciencia-cocina-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13788,"url":"https:\/\/le-fort.org\/cocina\/esferificacion\/","url_meta":{"origin":9591,"position":4},"title":"Esferificaci\u00f3n &#8211; M\u00e1s Simple de lo que Te Cuentan","author":"Rod","date":"25 de Febrero, 2019","format":false,"excerpt":"La esferificaci\u00f3n es una interesante t\u00e9cnica que utiliza la gelificaci\u00f3n controlada para producir esferoides con centro l\u00edquido.","rel":"","context":"En &quot;T\u00e9cnica&quot;","block_context":{"text":"T\u00e9cnica","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-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\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/02\/sph-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11407,"url":"https:\/\/le-fort.org\/cocina\/esferificacion-en-santa-elena\/","url_meta":{"origin":9591,"position":5},"title":"Esferificaci\u00f3n En Santa Elena","author":"Le-Fort.org","date":"16 de Enero, 2018","format":false,"excerpt":"Dictamos un curso de esferificaci\u00f3n en la Escuela de Alta Cocina Arte Chef en Santa Elena, como parte de una iniciativa de la Asociaci\u00f3n de Chefs del Ecuador. 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