{"id":24153,"date":"2025-01-31T00:21:40","date_gmt":"2025-01-31T00:21:40","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/innovacion-en-la-cocina-2\/"},"modified":"2025-06-16T12:08:26","modified_gmt":"2025-06-16T12:08:26","slug":"innovacion-en-la-cocina-2","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/innovacion-en-la-cocina-2\/","title":{"rendered":"INNOVACI\u00d3N EN LA COCINA"},"content":{"rendered":"

1. LA COCINA MOLECULAR
\n 1.1. La cocina molecular: Definici\u00f3n y productos utilizados: Alginato, Citrato s\u00f3dico, Sal de calcio, Gluconolactato c\u00e1lcico y Goma Santana.
\n 1.2. Esferificaci\u00f3n: b\u00e1sica e inversa.
\n 1.2.1. Uso y manipulaci\u00f3n de los productos.
\n 1.2.2. Recetas ilustrativas.
\n 1.3. Gelificantes.
\n 1.3.1. Uso y manipulaci\u00f3n de los productos.
\n 1.3.2. Recetas ilustrativas.
\n 1.4. Emulsionantes (aires).
\n 1.4.1. Uso y manipulaci\u00f3n de los productos.
\n 1.4.2. Recetas ilustrativas.
\n 1.5. Espesantes.
\n 1.5.1. Uso y manipulaci\u00f3n de los productos.
\n 1.5.2. Recetas ilustrativas. <\/p>\n

2. COCINA AL VAC\u00cdO
\n 2.1. Uso y aplicaciones de la cocci\u00f3n al vac\u00edo.
\n 2.2. Recetas realizadas con la cocci\u00f3n al vac\u00edo.<\/p>\n

3. COCINA CON NITR\u00d3GENO L\u00cdQUIDO
\n 3.1. Uso y aplicaciones del nitr\u00f3geno l\u00edquido.
\n 3.2. Recetas realizadas con nitr\u00f3geno l\u00edquido. <\/p>\n

4. LAS ESPUMAS
\n 4.1. Uso y aplicaciones del sif\u00f3n.
\n 4.2. Recetas realizadas con espuma.<\/p>\n

5. COCINAR CON HUMO
\n 5.1. Uso y aplicaciones del humo. Tipolog\u00eda. Recetas. <\/p>\n

6. LA COCINA CON FLORES Y GERMINADOS<\/p>\n

7. NUEVAS TENDENCIAS ASI\u00c1TICAS: SALSAS, ALGAS, HONGOS, PRODUCTOS Y M\u00c9TODOS DE COCINADO ORIENTALES, SUSHI<\/p>\n

8. REPOSTER\u00cdA ART\u00cdSTICA ACTUAL
\n 8.1. Cupcakes o magdalenas creativas: de chocolate, frutas y frutos secos, c\u00edtricos, cl\u00e1sico, etc.
\n 8.2. Cookies.
\n 8.3. Coulant.
\n 8.4. Macarons.
\n 8.5. Uso del fondant en galletas, tartas, cupcakes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Adquirir los fundamentos b\u00e1sicos sobre t\u00e9cnicas utilizadas en la cocina molecular y la incorporaci\u00f3n de nuevos productos utilizados en gastronom\u00eda.<\/p>\n","protected":false},"featured_media":24107,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[44],"product_tag":[],"class_list":["post-24153","product","type-product","status-publish","has-post-thumbnail","product_cat-hosteleria-y-turismo","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nINNOVACI\u00d3N EN LA COCINA -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/innovacion-en-la-cocina-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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