tag:blogger.com,1999:blog-89021034455601432892024-03-19T05:31:04.857-03:00Gastronomía MolecularGastronomía Molecular: ¨exploración de todos los procesos físico- químicos que ocurren cuando procesamos los alimentos¨...
Esto quiere decir que CUALQUIER PERSONA QUE COCINA (no importando su especialidad) puede ¨hacer gastronomía molecular¨ porque lo que estará haciendo será utilizar las descripciones que le aporta la ciencia para desarrollar nuevos platos o mejorar su técnica culinaria.Unknownnoreply@blogger.comBlogger255125tag:blogger.com,1999:blog-8902103445560143289.post-36527387869941176482015-06-11T18:17:00.000-03:002015-06-11T18:17:16.934-03:00"Mitos de la alimentación" - Viernes 19 de junio a las 19 hs en AZAI<div style="text-align: center;">
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif; font-size: large;">Mitos de la Alimentación</span></div>
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<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">Viernes 19 de Junio 2015 a las 19 hs en <a href="http://www.espacioazai.com.ar/donde.html" target="_blank">AZAI </a></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">En este seminario de la mano de la Lic. </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 21.5599994659424px;"><b><span style="color: red; font-size: 15.3999996185303px;">Dana Watson </span><span style="color: #444444;">(</span></b></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif;">Lic. en Nutrición; Docente de la materia Técnica Dietética Experimental de la Licenciatura en Nutrición – UBA; Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM; Docente de la materia Tecnología Culinaria de la Licenciatura en Gastronomía - UADE - IAG), exploraremos algunos mitos sobre la alimentación. </span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Qué es adecuado y saludable? Es para todos igual? </span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Qué significa "light"? El "backstage" de contar calorías. Azúcar, grasas y sal. Yema si o yema no? Los jugos "detox". Por qué hay que dejar de hacer dietas milagrosas? Pan tostado o sin tostar?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; text-align: -webkit-auto;">Viernes 19 de junio de 2015 - 19 hs a 21.30 hs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;">http://www.espacioazai.com.ar/donde.htm</a>) Buenos Aires, Argentina</span></div>
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<b><span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">Cuál es el costo?</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222;">$300.- </span><span style="color: red;"><b>(Socios 20% de descuento)</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para realizar la reserva, enviá un mail a <a href="mailto:gastromolecular@gmail.com">gastromolecular@gmail.com</a> o a <a href="mailto:asociacion@gstronomiamolecular.com">asociacion@gastronomiamolecular.com</a> , envianos un teléfono de contacto al momento de realizar la reserva. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Los esperamos!</span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com1tag:blogger.com,1999:blog-8902103445560143289.post-68122733021972059772015-06-02T09:16:00.000-03:002015-06-02T09:16:57.066-03:00Performance Multisensorial - Casa del Bicentenario - 27 de mayo 2015<div style="text-align: center;">
<span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;">Participamos de la Performance multisensorial</span></div>
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;">Fotos </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A pedido de Bruno Mesz, preparamos los bocados que acompañaron el evento de <a href="http://www.casadelbicentenario.gob.ar/29095/agenda-y-noticias/noticias/mos-performance-multisensorial" target="_blank">Performance Multisensorial </a>realizado en la casa del bicentenario. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Los asistentes degustaron mientras los sonidos, aromas y proyección audiovisual tres bebidas en el que el gusto predominante fue: amargo, dulce y ácido.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Luego 3 bocados de texturas: esponjosa, cremosa, crocante; friable, rugosa y seca, húmeda.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Algunas fotos de la preparación:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fotos del evento:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gracias Bruno por la invitación!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Gracias Hernán, Luiggi y Florencia por la ayuda para la preparación de las 130 hueveras!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Mónica Maritano, Marcelo Kulish</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com1tag:blogger.com,1999:blog-8902103445560143289.post-2276063295631118752015-05-23T11:22:00.000-03:002015-05-23T11:22:19.481-03:00Exclusivo socios - El mundo a través de las especias - Miércoles 20 de mayo 2015 - Chef Marcelo Kulish<div style="text-align: center;">
<span style="color: #cc0000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Especias - 20 de mayo 2015 - Exclusivo Socios</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">A través de la condimentación de un puré, evaluamos la intensidad de diferentes proporciones de especias:</span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Sobre puré de papas, sin sal se mezclaron las siguientes mezclas de especias
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<b><span lang="ES-AR" style="font-size: 14.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Evaluación:
percepción<o:p></o:p></span></span></b></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 233.75pt;" valign="top" width="312"><div class="MsoNormal">
<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Canela: Clavo de olor (50:50)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Clavo de olor!!<a href="https://www.blogger.com/null" name="_GoBack"></a>!<o:p></o:p></span></span></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 233.75pt;" valign="top" width="312"><div class="MsoNormal">
<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Canela: Cardamomo (50:50)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Cardamomo<o:p></o:p></span></span></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 233.75pt;" valign="top" width="312"><div class="MsoNormal">
<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Clavo de olor: Cardamomo (50:50)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">1) Cardamomo 2) Clavo de olor<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Comino: Coriandro (50:50)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Comino<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Comino: Cardamomo (50:50)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Cardamomo<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Cardamomo: Coriandro (20:80)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Coriandro<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Clavo de olor: Coriandro (20:80)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Clavo de olor<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Canela: Coriandro (20:80)<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Canela<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">Preparamos además 2 guisos con el doble de condimentación para evaluar por degustación el resultado.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="ES-AR" style="font-size: 14.0pt; mso-ansi-language: ES-AR;">Hipótesis</span></b><b><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">:</span></b><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"> Usar el doble de especias en una preparación,
manteniendo constante todas las otras variables, no modifica el sabor del
producto final.<o:p></o:p></span></span></div>
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<b><span lang="ES-AR" style="font-size: 14.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Ensayo:<o:p></o:p></span></span></b></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Elaboración de un guiso de carne (Rosbif).<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Ingredientes</span></b><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">:<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Rosbif en cubos<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Cebolla<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Licuado compuesto por: tomate en lata, yogur natural, jengibre, ajo,
cebolla.<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Caldo de carne<o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Mezcla de especias tostadas. (Cardamomo, clavo de olor, cúrcuma, ají
molido)<o:p></o:p></span></span></div>
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<b><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Procedimiento:<o:p></o:p></span></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="ES-AR" style="font-size: 12pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Dorar la carne, reservar.<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Dorar la cebolla, en la misma sartén, reservar.<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Tostar las especias, en la misma sartén.<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Agregar las cebollas, mezclar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="ES-AR" style="font-size: 12pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Agregar la carne, mezclar<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="ES-AR" style="font-size: 12pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Agregar el caldo<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="ES-AR" style="font-size: 12pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Cocinar fuego lento por 1 ½ hora<o:p></o:p></span></span></div>
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<b><span lang="ES-AR" style="font-size: 14.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Resultados:<o:p></o:p></span></span></b></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Luego de la degustación el conjunto de los participantes consideraron:<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Consistencia</span></u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">: con el doble de especias el guiso fue más espeso,
más viscosa la salsa, la terneza de la carne igual en ambos casos.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Color</span></u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">: con el doble de especias el guiso fue más oscuro<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Olor</span></u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">: con el doble de especias el olor del guiso fue más intenso, sobresalió
el clavo de olor.<o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">Sabor</span></u><span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;">: con el doble de especias el guiso tuvo un sabor más intenso,
sobresalió el clavo de olor, pero no fue desagradable. <o:p></o:p></span></span></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><b><span lang="ES-AR" style="font-size: 14.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Conclusión:</span></span></b></div>
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<span lang="ES-AR" style="font-size: 12.0pt; mso-ansi-language: ES-AR;"><span style="font-family: Arial, Helvetica, sans-serif;">Se puede usar el doble de especias sin que varíen demasiado el olor y
sabor. Habría que ensayar con otra mezcla de especias o con la misma con menos
clavo de olor porque resulta muy invasivo.</span><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">Además:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px;">Degustamos/conocimos distintas especias!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; text-indent: -24px;">Gracias Marcelo por el seminario, Mónica por tan detallados apuntes y a todos por participar!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 16px; text-indent: -24px;">Nos vemos la próxima!</span></div>
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<b style="background-color: white; font-family: arial, sans-serif; line-height: 21px; text-align: center;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-92032449062618752992015-05-15T15:58:00.000-03:002015-05-15T15:58:44.012-03:00Fotos del Seminario Participativo: El universo de las carnes (de vaca)<div style="text-align: center;">
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">Fotos del Seminario: El universo de las carnes (de vaca)</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Jueves 14 de mayo - 19 a 21:30 hs</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">en <a href="http://www.espacioazai.com.ar/donde.html" target="_blank">AZAI</a></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">En este<b> seminario participativo</b>, </span><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><b>Marina Ragusa</b></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> (</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Lic. en Nutrición; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Nutricionista del INSSJP – PAMI; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM.) y </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><b><span style="color: red;">Dana Watson </span><span style="color: #444444;">(</span></b></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Lic. en Nutrición; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnica Dietética Experimental de la Licenciatura en Nutrición – UBA;</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Becaria de la Fundación de Osteoporosis y Enfermedades Metabólicas Óseas – UBA – CONICET.)</span></div>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><br /></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Comenzaron con una explicación teórica y pasamos a realizar algunas experiencias sobre la difusión del calor dentro de la carne, la terneza comparada de cortes diferentes, y también de distintos métodos de cocción.</span></span><br />
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 21px;">Cocinamos distintos tiempos y evaluamos la difusión del calor (a través de cambio de color), durante la cocción y durante el período de reposo.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Como no podía faltar, la foto grupal!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Gracias Marina y Dana! por tan lindo seminario y a los participantes por venir.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Los esperamos la próxima!</span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-17153513834688937882015-05-09T19:47:00.000-03:002015-05-09T19:47:40.701-03:00El universo de las carnes (de vaca) - Actividad teórico - demostrativa- Jueves 14 de mayo - 19 hs en AZAI<div style="text-align: center;">
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">El universo de las carnes (de vaca)</span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">Jueves 14 de mayo - 19 a 21:30 hs</span><br />
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">en <a href="http://www.espacioazai.com.ar/donde.html" target="_blank">AZAI</a></span><br />
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<img height="300" src="http://micocinavegetariana.com/wp-content/uploads/2011/02/carne-roja.jpg" width="400" /></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">En este<b> seminario participativo</b>, </span><span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><b>Marina Ragusa</b></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"> (</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Lic. en Nutrición; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Nutricionista del INSSJP – PAMI; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM.) y </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;"><b><span style="color: red;">Dana Watson </span><span style="color: #444444;">(</span></b></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Lic. en Nutrición; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnica Dietética Experimental de la Licenciatura en Nutrición – UBA;</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM; </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Becaria de la Fundación de Osteoporosis y Enfermedades Metabólicas Óseas – UBA – CONICET.)</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">Nos guiarán, por c</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px;">ortes, composición, liberación de jugos (¿sangre?), terneza, jugosidad, usos, cocciones y mucho más.</span><br />
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<b style="color: #274e13; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;"><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif;">Cuándo?</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; text-align: -webkit-auto;">Jueves 14 de mayo de 2015 - 19 hs a 22 hs</span></div>
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<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><b>Dónde?</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;">http://www.espacioazai.com.ar/donde.htm</a>) Buenos Aires, Argentina</span></div>
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<b><span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">Cuál es el costo?</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222;">$300.- </span><span style="color: red;"><b>(Socios 20% de descuento)</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para realizar la reserva, enviá un mail a <a href="mailto:gastromolecular@gmail.com">gastromolecular@gmail.com</a> o a <a href="mailto:asociacion@gstronomiamolecular.com">asociacion@gstronomiamolecular.com</a> , envianos un teléfono de contacto al momento de realizar la reserva, traé delantal si tenés ganas de participar activamente. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Los esperamos!</span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-14717995334702593332014-12-15T19:12:00.000-03:002014-12-15T19:25:15.950-03:0010 años 10 ...... Festejo !!<div style="text-align: center;">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Cumplimos 10 años</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Dic. 2004 - Dic. 2014</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">En septiembre del año 2004, Silvia Grünbaum y yo (Mariana Koppmann) tuvimos la increíble oportunidad de asistir al Congreso <a href="http://www.um.es/unimar/fotos/?a=2004&n=14" target="_blank">"Qué le puede enseñar la ciencia a la cocina" </a>en la Universidad de Murcia, España.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TarRWFHnrirhTFI_Xy9rfrwFhgrgPNhqw0x9ioiS6YmEROeDt7obr2AaiHFnX53_eofvuIR3N6UQvbKcCpqsbbTieHQlQjmlUEMBoKv6yjVQ-szWbSGEr5N3cGhyphenhyphenXlGsOSXH1QsEw4DO/s1600/IMG_1077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TarRWFHnrirhTFI_Xy9rfrwFhgrgPNhqw0x9ioiS6YmEROeDt7obr2AaiHFnX53_eofvuIR3N6UQvbKcCpqsbbTieHQlQjmlUEMBoKv6yjVQ-szWbSGEr5N3cGhyphenhyphenXlGsOSXH1QsEw4DO/s1600/IMG_1077.JPG" height="320" width="240" /></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Asistimos a una cena molecular, conocimos a <a href="http://www.perecastells.com/Pere_Castells.html" target="_blank">Pere Castells</a>, <a href="http://hervethis.blogspot.com.ar/" target="_blank">Hervé This</a>,<a href="http://www.mugaritz.com/" target="_blank"> Andoni Luis Aduriz</a>, <a href="http://cellercanroca.com/index.htm" target="_blank">Joan Roca</a>, <a href="http://www.mastercucinaitaliana.it/ita/docenti/davide-cassi" target="_blank">Davide Cassi</a> y mucha gente inspiradora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrKosU-5KroQWgbrfa6XK79RgQckS0zVBd8UepFNTFeuVmVv7RhwsJpE_bVBJAlKjPEP3COi3tFLDbxiBSMLzVXKxh8gxEsyHyKLI1B_ub-Ld8UAbLv6W5G6GQPv4PLU-XincKpvOJXvY/s1600/E0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrKosU-5KroQWgbrfa6XK79RgQckS0zVBd8UepFNTFeuVmVv7RhwsJpE_bVBJAlKjPEP3COi3tFLDbxiBSMLzVXKxh8gxEsyHyKLI1B_ub-Ld8UAbLv6W5G6GQPv4PLU-XincKpvOJXvY/s1600/E0205.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOy7AFGhXNLj60JVisKvOQL34VJhVqPlR7O4LFuZKNWcVlx3sw1WgDOewOSlH7NjFTXxIHvyfUeAjxN5IE9DcxIexYdQeFB-QFS_CKsoJEF3yi4YtK0NDbgZhPtpPgmEHL2mBYFwFK3HK/s1600/E0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOy7AFGhXNLj60JVisKvOQL34VJhVqPlR7O4LFuZKNWcVlx3sw1WgDOewOSlH7NjFTXxIHvyfUeAjxN5IE9DcxIexYdQeFB-QFS_CKsoJEF3yi4YtK0NDbgZhPtpPgmEHL2mBYFwFK3HK/s1600/E0197.JPG" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJ0JTw_vyXXKfucNwMU72uyxzFQVvyToumDIzP-fbighWKfDeS58iCY0OjRCX3RZfEoBoxnVGO3Xk18V7GwW7zsczQR2jDsTYiwAzHOyE5cm9T5DEZzh8kOSvyMAZxyKiCOvml6Oo78IX/s1600/E0253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJ0JTw_vyXXKfucNwMU72uyxzFQVvyToumDIzP-fbighWKfDeS58iCY0OjRCX3RZfEoBoxnVGO3Xk18V7GwW7zsczQR2jDsTYiwAzHOyE5cm9T5DEZzh8kOSvyMAZxyKiCOvml6Oo78IX/s1600/E0253.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Listas para la cena</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5zRs3WPqcRGeEK7o_P8qRkPsnSLn0nbtDgw8Ukul1u6CI-ZL-9h83_hJfkBmx1ZtB0dr-ns9DAwS_PgnOsYCL2nZtR9dS8SN8oa27aXEwq-FWpFI3yqu4Nr6sozqhPkVP7WhunhHT1u_/s1600/E0265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5zRs3WPqcRGeEK7o_P8qRkPsnSLn0nbtDgw8Ukul1u6CI-ZL-9h83_hJfkBmx1ZtB0dr-ns9DAwS_PgnOsYCL2nZtR9dS8SN8oa27aXEwq-FWpFI3yqu4Nr6sozqhPkVP7WhunhHT1u_/s1600/E0265.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">En la cena</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NIoAlFtccY6nFn1LF8RSaDO4gHPCAs0vVZ-Fkkip7jTpFUYbZwWgrfq-HNw7KjWN2veiG2cgN5WmLaiMth71713Lshyphenhyphen-Hn_csRs9swJgJSaGI8Pny-ehtQrPLINDKcDne9E6yeKE1XHd/s1600/E0267.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NIoAlFtccY6nFn1LF8RSaDO4gHPCAs0vVZ-Fkkip7jTpFUYbZwWgrfq-HNw7KjWN2veiG2cgN5WmLaiMth71713Lshyphenhyphen-Hn_csRs9swJgJSaGI8Pny-ehtQrPLINDKcDne9E6yeKE1XHd/s1600/E0267.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herve This - Davide Cassi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0K7aiwkOLIbxd5xzS5AvTjfm1jZQn1LEXpzycJsbcJv_lJcB0jpOknM1erFw-5PN4gptqp_Ehz68SEqkWD_xV9ifs2TuhT7uBE6bf_OA-brt55qNgYBux2yFcywGRqM3uHvK5OBfVSYB/s1600/E0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0K7aiwkOLIbxd5xzS5AvTjfm1jZQn1LEXpzycJsbcJv_lJcB0jpOknM1erFw-5PN4gptqp_Ehz68SEqkWD_xV9ifs2TuhT7uBE6bf_OA-brt55qNgYBux2yFcywGRqM3uHvK5OBfVSYB/s1600/E0268.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pere Castells - Mariana Koppmann - Silvia Grünbaum - Perez Conesa</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">En el tren hacia Madrid, imaginamos como podríamos hacer algo similar.... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVMsS-3GJghQ8IgXsO0SxSWS_zwbtSl8JRBTWq40N-v6RTf_snkEzHY8lebsrywKVoAZBqa-rJIQNWVy2mV_HW9dH4P2vOT_zx9CkKZEDMYJgwPbV2iPs1jGIPREcnZpj9IEVS7-9qZFN/s1600/E0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVMsS-3GJghQ8IgXsO0SxSWS_zwbtSl8JRBTWq40N-v6RTf_snkEzHY8lebsrywKVoAZBqa-rJIQNWVy2mV_HW9dH4P2vOT_zx9CkKZEDMYJgwPbV2iPs1jGIPREcnZpj9IEVS7-9qZFN/s1600/E0269.JPG" height="320" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mirando el paisaje.... surgió la Asociación Argentina de Gastronomía Molecular</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVRghNpMvl61XzlxEn_LiaGG0GGFswUZXVPR4KkFrTwJU1Uoy0qksqFpeSgdEGMVMkDb0egTQ3tphuIBwaCzLkTmS7NRB55dL_1j2pqodvNaoTYnvEbP_ZrNMtf5O0mONFfHSCCvNPF4/s1600/E0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmVRghNpMvl61XzlxEn_LiaGG0GGFswUZXVPR4KkFrTwJU1Uoy0qksqFpeSgdEGMVMkDb0egTQ3tphuIBwaCzLkTmS7NRB55dL_1j2pqodvNaoTYnvEbP_ZrNMtf5O0mONFfHSCCvNPF4/s1600/E0270.JPG" height="240" width="320" /></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">La fundamos junto a <a href="http://www.iag.com.ar/la-escuela/equipo/juan-pablo-lugo" target="_blank">Juan Pablo Lugo</a> que se entusiasmó con el proyecto y la ayuda, colaboración ya apoyo de muchas personas desde el inicio. La lista es larga y linda y esperamos no olvidarnos de nadie: <a href="http://www.iag.com.ar/" target="_blank">Instituto Argentino de Gastronomía,</a> <a href="https://www.facebook.com/ArielRoPalacios" target="_blank">Ariel Rodriguez Palacios</a>, <a href="https://www.facebook.com/pages/osvaldo-gross/163551720365107" target="_blank">Osvaldo Gross,</a> <a href="http://www.dolliirigoyen.com/" target="_blank">Espacio Dolli</a>, <a href="https://www.facebook.com/Dolliirigoyen" target="_blank">Dolli Irigoyen</a>, Ernesto Lanusse, <a href="http://www.cave.com.ar/" target="_blank">CAVE</a>, María Barrutia, Flavia Rizzuto, <a href="http://www.familiazuccardi.com/" target="_blank">Familia Zuccardi</a>, <a href="http://www.nespresso.com/ar/es/home" target="_blank">Nesspresso</a>, <a href="https://twitter.com/mdeambrosio" target="_blank">Martín de Ambrosio</a>, <a href="http://www.unq.edu.ar/comunidad/149-diego-golombek.php" target="_blank">Diego Golombek</a>, <a href="https://www.linkedin.com/pub/amalia-calvino/3b/b81/82" target="_blank">Amalia Calviño</a>, <a href="https://www.facebook.com/adriana.gambaro.3?__fns&hash=Ac0zCj6GJOJmWEqz" target="_blank">Adriana Gámbaro</a>, <a href="https://twitter.com/fedkukso" target="_blank">Federico Kukso</a>, <a href="https://twitter.com/macolucioni" target="_blank">Maco Lucioni,</a> <a href="http://www.s-verde.com.ar/" target="_blank">Sueño Verde</a>, <a href="https://www.facebook.com/Obrerasdemiel" target="_blank">Obreras de Miel,</a> <a href="http://www.monacatering.com.ar/" target="_blank">Mónica Jakubavicius</a>, <a href="http://www.s-verde.com.ar/" target="_blank">Agustín Benito</a>, Alejandro Digilio, <a href="http://www.parrillalacabrera.com.ar/" target="_blank">Gastón Riveira</a>, <a href="http://www.parrillalacabrera.com.ar/" target="_blank">La Cabrera</a>, Roxana Furman, <a href="http://www.olivailustre.com/es/index.php" target="_blank">Laura Gubbay</a>, Gabriela Buffagni, Nicolás Mercante, Bernardo Conti, Camila Sciani, <a href="http://www.unileverfs.com.ar/" target="_blank">Unilever Food Solutions</a>, <a href="http://www.unileverfs.com.ar/" target="_blank">Hernando Álvarez</a>, Gastón Arce, <a href="http://www.palitosdebambu.com/blog/" target="_blank">Karina Gao</a>, <a href="https://www.facebook.com/pages/Armanini-Chocolatier/139909972788554" target="_blank">Diego Armanini</a>, <a href="http://beerhouseexperience.com/" target="_blank">Emilio Perez Crespo</a>, Trufas Diamante Negro, Belen Aloisi, Nancy Rodriguez, Dana Watson, Marina Ragusa, <a href="http://lodehernan.blogspot.com.ar/" target="_blank">Hernan Warcalde</a> , L`epi, Olivier Hanock y muchos más que brindaron sus conocimientos en los numerosos encuentros que hemos realizado en estos 10 años.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los 10 años no hubieran sido posibles sin los </span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b>SOCIOS.</b></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"> Desde el entusiasmo, el aporte de ideas, la participación y los conocimientos. </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Un agradecimiento especial a <a href="http://www.espacioazai.com.ar/" target="_blank">Marcelo Kulish </a>quien a brindado el <a href="http://www.espacioazai.com.ar/" target="_blank">Espacio AZAI</a> con la generosidad que lo caracteriza para realizar los encuentros. </span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Hemos cumplido 10 años y así lo festejamos!</span><br />
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<a href="http://3.bp.blogspot.com/-Tv1hWv1trMY/VI0fX_EYtTI/AAAAAAAAJ6w/M8Dcg5F4EzM/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Tv1hWv1trMY/VI0fX_EYtTI/AAAAAAAAJ6w/M8Dcg5F4EzM/s1600/image.jpg" height="296" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1_8l7vji7Ug/VI1wKp5uz_I/AAAAAAAAKA8/5ejOun-z3tY/s1600/DSC09685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1_8l7vji7Ug/VI1wKp5uz_I/AAAAAAAAKA8/5ejOun-z3tY/s1600/DSC09685.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lado A</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ra-V8sbCIYE/VI1waoXmdpI/AAAAAAAAKBI/JnLTBkvbXy0/s1600/DSC09687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ra-V8sbCIYE/VI1waoXmdpI/AAAAAAAAKBI/JnLTBkvbXy0/s1600/DSC09687.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lado B</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-miTnfVGFuGc/VI1wi0PHB-I/AAAAAAAAKBU/5LI4ULYgFjk/s1600/DSC09688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-miTnfVGFuGc/VI1wi0PHB-I/AAAAAAAAKBU/5LI4ULYgFjk/s1600/DSC09688.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirando al futuro</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hla6r51KygM/VI0jaQ4C5BI/AAAAAAAAKAA/VgOBiPNB8DA/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-hla6r51KygM/VI0jaQ4C5BI/AAAAAAAAKAA/VgOBiPNB8DA/s1600/image.jpg" height="296" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brindamos</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-H8sT6j8Tnp8/VI1w5j6Xe0I/AAAAAAAAKBo/gNLDoxQs58Y/s1600/DSC09691.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-H8sT6j8Tnp8/VI1w5j6Xe0I/AAAAAAAAKBo/gNLDoxQs58Y/s1600/DSC09691.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hicimos nuestro tradicional intercambio de regalos<br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Gracias a todos los socios, a todos los que han venido a nuestros encuentros, a los que los han difundido....... Gracias, Gracias, Gracias, Gracias (por 10)</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Acá todas las fotos del festejo:</span><br />
<div style="text-align: center;">
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><embed flashvars="host=picasaweb.google.com&hl=es&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F107189184842459053210%2Falbumid%2F6092559148802572113%3Falt%3Drss%26kind%3Dphoto%26hl%3Des" height="267" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://photos.gstatic.com/media/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><embed flashvars="host=picasaweb.google.com&hl=es&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F107189184842459053210%2Falbumid%2F6092559148802572113%3Falt%3Drss%26kind%3Dphoto%26hl%3Des" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://photos.gstatic.com/media/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed></span></div>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los esperamos en el 2015, con mucho entusiasmo y la curiosidad de siempre!</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b>Mariana Koppmann, Mónica Maritano y Marcelo Kulish</b></span><div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-9247263449183477062014-12-11T08:18:00.000-03:002014-12-11T08:18:00.066-03:00Encuentro exclusivo para socios - 26 de noviembre 2014 - Liofilizados y Congelados mediante vacío - Dr. Jorge Yanovsky<div style="text-align: center;">
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Liofilizados y Congelados mediante vacío</span></span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Dr. Jorge Yanovsky</span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Fotos del encuentro exclusivo para socios 26/11/2014</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">El Dr. Jorge Yanovsky, brindó una charla exclusiva para socios en AZAI, sobre la liofilización y su nuevo proyecto de alimentos congelados mediante vacío.</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Degustamos los productos, que pueden regenerarse en minutos (sandwich de carne y papines), así como también snacks saludables de frutas y chocolate.</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Carne y papines antes de la cocción:</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Carne cocida:</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Snacks saludables de frutas y chocolate....super gustosos y poquísimas calorias:</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Agradecemos al Dr. Yanovsky por la charla y la degustación de productos tan interesantes,</span></span></div>
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<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish</span></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-53151824145872156112014-12-07T10:09:00.001-03:002014-12-07T10:10:25.277-03:00Fotos y Videos - Taller de panadería china - con Karina Gao- 30 de octubre 2014 <div style="text-align: center;">
<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">Taller de panadería china - Con Karina Gao </span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;">en fotos y videos</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">El 30 de octubre bajo la dirección experta de Karina Gao se realizó el taller de panadería china.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Hicimos las masas, los rellenos, imitamos las técnicas de amasado y cocción y luego comimos todas las delicias: panes chinos rellenos al vapor, pan chino de cebolla de verdeo, sandwich de pan chino y pan chino de rosas.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Primero las masas:</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los rellenos:</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Armado y preparación:...... intentamos seguir estas manos expertas.... pero no es tan fácil como parece! Se animan?</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Preparación, cocción y degustación!</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Panes chinos rellenos al vapor:</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Pan chino de cebolla de verdeo:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sandwich de pan chino</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Pan chino de rosas</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Gracias Karina por tu excepcional clase y a todos por participar!!</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Nos vemos el próximo encuentro!</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish</span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-29071300450151108762014-11-16T20:28:00.000-03:002014-11-16T20:28:22.227-03:00Pere Castells en Buenos Aires - Día 2,3 y 4 muchas actividades mucha enseñanza y generosidad<div style="text-align: center;">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Días 2, 3 y 4 Pere Castells en Buenos Aires</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Día 2</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Comenzó el día en el </span><span style="background-color: white; color: #222222; line-height: 14px;">Congreso Iberoamericano de Ciencia, Tecnologia, Educación e Innovación (</span><span style="background-color: white; color: #222222; line-height: 14px; text-align: center;"><a href="http://www.oei.es/congreso2014/" style="color: #1155cc;" target="_blank">http://www.oei.es/<wbr></wbr>congreso2014/</a>), con la coordinacíon de la mesa a cargo de la <a href="https://www.facebook.com/pages/Cultura-en-Inocuidad/147491725421964" target="_blank">Dra. María Claudia Degross</a>i y los ponentes: Adriana Gámbaro (Uruguay), José Miguel Aguilera (Chile) y Carlos Osella (Argentina).</span></span></div>
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<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 14px; text-align: center;">Coronamos el día con una exquisita cena en <a href="http://www.parrillalacabrera.com.ar/" target="_blank">La Cabrera</a> gracias Gastón Riveira, todo estuvo delicioso.</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Día 3</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;">Comenzó el día con un almuerzo con Alejandro Maglione y Federico Miró para luego dictar una conferencia en la UADE. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #444444;"> A las 19 hs encuentro en la Asociación Argentina de Gastronomía Molecular en <a href="http://www.espacioazai.com.ar/" target="_blank">Espacio AZAI</a> que de la que disfrutamos de una charla super amena y cercana.</span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-t34ntRCCW6M/VGjHn8_2JTI/AAAAAAAAJug/4YcMYObSMeg/s1600/DSC09553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-t34ntRCCW6M/VGjHn8_2JTI/AAAAAAAAJug/4YcMYObSMeg/s1600/DSC09553.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Los caracoles para Pere de Luciana Quintana y Marcelo Crivelli</td></tr>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los ganadores de los regalos que trajo Pere!! todos muy contentos:</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Día 3</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Seminario para profesores en el <a href="http://www.iag.com.ar/" target="_blank">Instituto Argentino de Gastronomía</a></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Almuerzo en <a href="http://www.fourseasons.com/es/buenosaires/dining/restaurants/elena/" target="_blank">Elena</a>, gracias IAG por la invitación y Juan Gaffuri por todas las atenciones... fue increible.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Luego de un pequeño descanso, cena en <a href="http://www.restoelbaqueano.com/" target="_blank">El Baqueano</a>, donde disfrutamos de la compañia Luciana Quintana y Marcelo Crivelli, en la cena 16 de Cocineros sin Fronteras con Carlos García, Jorge Vallejos y Fernando Rivarola. Excelente.... </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Todo el equipo de Cocineros sin Fronteras de la Cena </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">El equipo y 2 colados..... Pere Castells y Mariana Koppmann<br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Día 4 </b></span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Un poco de relax y paseo por Buenos Aires, Cementerio de la Recoleta y Casa Rosada...</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Muchas gracias a todos los que participaron, socios, no socios,<a href="http://gastronomia-molecular.blogspot.com.ar/2014/11/pere-castells-en-buenos-aires-dia-1-12.html" target="_blank"> los que nos acompañaron el primer día Vasalissa y Nespresso</a>. A Marcelo Kulish por ceder siempre generosamente su espacio. </span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los esperamos a todos en nuestra fiesta de fin de año que pronto anunciaremos,</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish</span>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-76386159221972457682014-11-13T10:47:00.002-03:002014-11-13T10:47:54.473-03:00Pere Castells en Buenos Aires día 1 (12 de noviembre de 2014)<span style="font-family: Arial, Helvetica, sans-serif;">Ayer fue la primera actividad de <a href="http://www.perecastells.com/Pere_Castells.html">Pere Castells</a> <a href="http://www.espacioazai.com.ar/">Espacio AZAI </a>en Buenos Aires. Nos acompañaron con sus delicias <a href="http://www.vasalissa.com/">Vasalissa Chocolatier</a> y <a href="http://www.nespresso.com/ar/es/home">Nespresso</a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A quienes agradecemos muy especialmente.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pere Castells está en Buenos Aires para participar del Congreso de la OEI, en una mesa redonda coordinada por la Dra. Maria Claudia Degrossi, de la que participará también la Dra. Adriana Gámbaro de la universidad de Montevideo, quienes también estuvieron presentes ayer.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Luego de la exposición de Pere sobre el proyecto </span><a href="http://www.ub.edu/campusalimentacio/ub-bullipedia/ca/index.html" style="font-family: Arial, Helvetica, sans-serif;">Bullipedia</a><span style="font-family: Arial, Helvetica, sans-serif;">, llego la hora de las preguntas y el intercambio con los asistentes!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Muchas gracias a todos por participar de este encuentro, acá algunas fotos!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finalizamos con cena en <a href="http://www.gonzaloaramburu.com/index.html">Aramburu</a>, muchas gracias Gonzalo por la invitación!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Los esperamos en la charla del viernes 14 de noviembre a las 19 hs en AZAI:<a href="http://gastronomia-molecular.blogspot.com.ar/2014/10/de-barcelona-harvard-un-viaje.html"> De Barcelona a Harvard, un viaje científico gastronómico. </a></span><br />
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Mariana Koppmann, Monica Maritano y Marcelo Kulish<div class="blogger-post-footer">www.gastronomiamolecular.com</div>Mariana Koppmannhttp://www.blogger.com/profile/17285565302513542785noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-77112675449957716992014-10-28T22:18:00.000-03:002014-10-28T22:18:34.504-03:00"De Barcelona a Harvard: un viaje científico gastronómico" - Encuentro con Pere Castells - Viernes 14 de noviembre 19 hs en AZAI<div style="text-align: center;">
<span style="color: magenta; font-family: tahoma, sans-serif; font-size: large;">De Barcelona a Harvard: un viaje científico gastronómico</span></div>
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<span style="color: magenta; font-family: tahoma, sans-serif;">Encuentro con Pere Castells - Viernes 14 de noviembre 19 hs en AZAI</span></div>
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<span style="color: #444444; font-family: tahoma, sans-serif;">Tenemos el enorme placer y honor de convocarlos a este encuentro con <a href="http://www.perecastells.com/Pere_Castells.html">Pere Castells</a> en el que disfrutaremos de una charla en la que nos contará su experiencia y conocimientos.</span></div>
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<span style="color: #444444; font-family: tahoma, sans-serif;">Pere Castells es hoy el Coordinador de la </span><span style="font-family: Verdana; font-size: 15px; text-align: justify;"><a href="http://www.ub.edu/campusalimentacio/ub-bullipedia/ca/index.html">Unitat UB-Bullipèdia de la Universitat de Barcelona y de la UERCC (Unitat Educativa i de Recerca Ciència i Cuina</a>) y el Coordinador colaborador científico gastronómico en el curso "<a href="http://www.seas.harvard.edu/cooking">Science and Cooking" de la Universidad de Harvard</a>, hasta el año 2012 fue el responsable del departamento de investigación de la <a href="http://www.alicia.cat/es/">Fundación Alicia</a>. </span></div>
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<span style="font-family: Verdana; font-size: 15px; text-align: justify;">Coautor junto a Ferrán y Albert Adriá, del <a href="http://www.planetadelibros.com/lexico-cientifico-gastronomico-libro-59008.html">Léxico Científico Gastronómico</a>.</span></div>
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<span style="font-family: Verdana; font-size: 15px; text-align: justify;">Ya estuvo con nosotros en el año <a href="http://gastronomia-molecular.blogspot.com.ar/2010/03/el-creador-del-departamento-cientifico.html">2010</a>.... es un gran oportunidad para recibir de primera mano qué se está cocinando en el mundo de un r</span><span style="font-family: Verdana; font-size: 15px; text-align: justify;">eferente indiscutido en el diálogo entre Ciencia y Gastronomía.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTuWJccNcDFyBq-m23h1a7j6SLIMhbI_1DUVUnm-gFQgWDHMt2zk5iiq19_IGRjLGC12Zucb8RRHyeK0ljoPolBIrdGbgrwhC2fw5cYELJHc_hKe0rWqNb8yp5f0oyXs-6FoT94O5wow/s1600/DSC08049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTuWJccNcDFyBq-m23h1a7j6SLIMhbI_1DUVUnm-gFQgWDHMt2zk5iiq19_IGRjLGC12Zucb8RRHyeK0ljoPolBIrdGbgrwhC2fw5cYELJHc_hKe0rWqNb8yp5f0oyXs-6FoT94O5wow/s1600/DSC08049.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charla en el 2010</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSZ0IdEFswQCb9A6VNXGkAKtfjn_txwy8WP5peCU5ielvDtBb2zYDYHnb_7nOoPYacq1nt0isl-JM2NIg4rjCSoO8RemaTo6CYglAi7c660Al9KvDK4x3KsJlpmD2xxZ0VVv43lTYWVA/s1600/DSC08076.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSZ0IdEFswQCb9A6VNXGkAKtfjn_txwy8WP5peCU5ielvDtBb2zYDYHnb_7nOoPYacq1nt0isl-JM2NIg4rjCSoO8RemaTo6CYglAi7c660Al9KvDK4x3KsJlpmD2xxZ0VVv43lTYWVA/s1600/DSC08076.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">En el Tortoni... (qué estaríamos diciendo con los billetes...)</td></tr>
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<span style="background-color: white; color: #38761d; font-family: Arial, Helvetica, sans-serif; line-height: 21px;"><strong>Cuándo?</strong></span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 21px;"> Viernes 14 de noviembre 19 hs (hasta las 21 hs)</span><br />
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<strong style="color: black; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-align: center;"><span style="color: #38761d;">Dónde?</span></strong><span style="color: black; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-align: center;"> ESPACIO AZAI : Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest </span><a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-align: center; text-decoration: none;">www.espacioazai.com.ar/donde.htm</a><span style="color: black; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-align: center;"> (Buenos Aires, Argentina)</span></div>
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<b style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;"><span style="color: #38761d;">Cuánto cuesta el encuentro?</span></b></div>
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<span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">$ 150 (socios 20% de descuento)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cupos muy limitados, concretá tu reserva </span><br />
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<a href="https://eventioz.com.ar/e/de-barcelona-a-harvard-un-viaje-cientifico-gastron?from_button=yes&source=orevib&utm_campaign=or_de-barcelona-a-harvard-un-viaje-cientifico-gastron&utm_content=integrated_button&utm_medium=integration_tool&utm_source=eventioz" target="_blank"><img alt="Eventioz - de-barcelona-a-harvard-un-viaje-cientifico-gastron" src="https://eventioz.com.ar/e/de-barcelona-a-harvard-un-viaje-cientifico-gastron/promotion_button.png?size=large&content=Registrarse+ahora&from=FF8000&to=E97500&font=FFFFFF" /></a>
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<b> <span style="color: red; font-family: Arial, Helvetica, sans-serif;">Para socios, inscripción por mail y se abona en el lugar!!</span></b><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los esperamos!!</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish</span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>Mariana Koppmannhttp://www.blogger.com/profile/17285565302513542785noreply@blogger.com3tag:blogger.com,1999:blog-8902103445560143289.post-22527316225510219502014-10-21T08:39:00.000-03:002019-07-06T20:03:10.871-03:00Panadería china - Taller - 30 de octubre 2014 a las 19 hs en AZAI - Inscripciones abiertas!<div style="text-align: center;">
<span style="color: red; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Panadería China a cargo de Karina Gao</span></div>
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<span style="color: red; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Jueves 30 de octubre a las 19 hs </span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Qian Gao, </b><span style="font-family: "arial" , "helvetica" , sans-serif;">autobautizada como </span><b style="font-family: Arial, Helvetica, sans-serif;">Karina</b><span style="font-family: "arial" , "helvetica" , sans-serif;">, recibida de Profesional Gastronómico en el IAG, es emprendedora serial: es co-fundadora de la importadora </span><b style="font-family: Arial, Helvetica, sans-serif;">Domka,</b><span style="font-family: "arial" , "helvetica" , sans-serif;">, co fundadora del restaurante </span><b style="font-family: Arial, Helvetica, sans-serif;">Bonjour!</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><p:onmouseclick href="http://www.facebook.com/bonjournaturalbar" hyperlinktype="url" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.facebook.com/bonjournaturalbar" target="_parent">http://www.facebook.com/bonjournaturalbar</a></p:onmouseclick><span style="font-family: "arial" , "helvetica" , sans-serif;">)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> , co-autora de los libros </span><b style="font-family: Arial, Helvetica, sans-serif;">"La Estrategia del Dragón</b><span style="font-family: "arial" , "helvetica" , sans-serif;">", y </span><b style="font-family: Arial, Helvetica, sans-serif;">" El Poder del Tigre"</b><span style="font-family: "arial" , "helvetica" , sans-serif;"> y blogger amateur sobre la gastronomía y cultura china </span><p:onmouseclick href="http://www.palitosdebambu.com/blog/" hyperlinktype="url" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.palitosdebambu.com/blog/" target="_parent">http://www.palitosdebambu.com/blog/</a></p:onmouseclick><span style="font-family: "arial" , "helvetica" , sans-serif;"> nos guiará en la elaboración y degustación de un menú de cocina china.</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 13px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif;">En este taller haremos:<b> Baozi</b>, pan relleno con carne al vapor (una mezcla de hamburguesas y empanadas), el famoso <b>Minpao</b>, el <b>Pan de cebolla de verdeo,</b> y para los más romanticones, <b>Panes de rosas</b>. Todo al vapor! </span><br />
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<b style="color: #274e13; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">Cuándo?</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15px;">Jueves 30 de octubre 2014 - 19 hs a 22 hs</span></div>
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<span style="color: #274e13; font-family: "arial" , "helvetica" , sans-serif;"><b>Dónde?</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;">http://www.espacioazai.com.ar/donde.htm</a>) Buenos Aires, Argentina</span></div>
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<b><span style="color: #274e13; font-family: "arial" , "helvetica" , sans-serif;">Cuál es el costo?</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #222222; font-weight: normal;">$280.- </span><span style="color: red;"><b>(Socios Sin Cargo)</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Para realizar la reserva, enviá un mail a <a href="mailto:gastromolecular@gmail.com">gastromolecular@gmail.com</a> o a <a href="mailto:asociacion@gstronomiamolecular.com">asociacion@gstronomiamolecular.com</a> , envianos un teléfono de contacto al momento de realizar la reserva, traé delantal y muchas ganas de trabajar.</span></div>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;">Andá reservando en tu agenda el 14 de noviembre a las 19 hs, tendremos una charla a cargo de <a href="http://www.perecastells.com/Pere_Castells.html" target="_blank">Pere Castells Esqué </a>(ex Fundación Alicia, hoy nexo Bullipedia Universidad de Barcelona dentro del gran proyecto ElBulli foundation)</span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-14191381456793774032014-10-13T16:55:00.001-03:002014-10-13T16:55:23.083-03:00Fotos: Taller Dorado y Crocante: las frituras!! - 9 de octubre 2014<div style="text-align: center;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Fotos Taller Dorado y Crocante</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">9 de octubre 2014</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Luego de una breve explicación nos dividimos en grupos para hacer las diferentes recetas a probar: Papas fritas; buñuelos de espinaca; milanesas y pescado rebozado.</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Papas fritas</b></span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Fritura directa vs Precocción con vinagre vs Precocción a 70 ºC vs Precocción hirviendo</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Una vez realizadas las operaciones previas, enfriamos y dejamos secar.</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Freímos y a degustar!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EBeURT1LlBk/VDvX5hRejVI/AAAAAAAAI2w/TopsGvtLDzU/s1600/100%2Bdetalle%2Boct2014%2B025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-EBeURT1LlBk/VDvX5hRejVI/AAAAAAAAI2w/TopsGvtLDzU/s1600/100%2Bdetalle%2Boct2014%2B025.jpg" height="273" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocción previa hirviendo</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UlX8AgeFhMY/VDvX6KiawAI/AAAAAAAAI3E/lBHVCT3H1EA/s1600/70%2Bdetalle%2Boct2014%2B027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-UlX8AgeFhMY/VDvX6KiawAI/AAAAAAAAI3E/lBHVCT3H1EA/s1600/70%2Bdetalle%2Boct2014%2B027.jpg" height="360" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocción previa a 70ºC</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Jxgqiwknfco/VDvX7JO_B2I/AAAAAAAAI3g/hBIMRcnYOV8/s1600/directas%2Bdetalle%2Boct2014%2B018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Jxgqiwknfco/VDvX7JO_B2I/AAAAAAAAI3g/hBIMRcnYOV8/s1600/directas%2Bdetalle%2Boct2014%2B018.jpg" height="281" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocción previa hirviendo con ácido</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tdqkJPoRzYM/VDvX7Wa_f5I/AAAAAAAAI3Y/KbmKUKbmiIs/s1600/limon%2Bdetalle%2Boct2014%2B023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-tdqkJPoRzYM/VDvX7Wa_f5I/AAAAAAAAI3Y/KbmKUKbmiIs/s1600/limon%2Bdetalle%2Boct2014%2B023.jpg" height="222" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocción directa</td></tr>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Las más votadas: cocción previa hirviendo y cocción previa con vinagre</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Buñuelos</b></span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">La diferencia entre las preparaciones fue con y sin polvo de hornear con una receta típica (huevos, harina, sal, harina de garbanzos, espinacas, polvo de ajo)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">A la izquierda con polvo de hornear a la derecha sin polvo de hornear</td></tr>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">El resultado fue el esperado: con polvo de hornear quedaron más "suaves". También se armaron mejor.... eso no sabemos porqué...¿?</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Milanesas</b></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Las más secas, el reemplazo del huevo por claras!</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Pescado pasado por mezcla para freír: </b>La clásica resultó más elástica y la Heston Blumenthal (aunque no quedó de lindo aspecto) más crocante.</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Gracias a todos por participar!!</b></span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Los esperamos la próxima,</b></span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><b>Mariana Koppmann, Mónica Maritano y Marcelo Kulish</b></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-62096576078096657532014-09-30T06:00:00.000-03:002014-09-30T06:00:01.121-03:00Dorado y Crocante (las frituras) - Taller Experimental - 9 de octubre de 19 a 21:30 hs en AZAI<div style="text-align: center;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Dorado y Crocante - Las frituras</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Jueves 9 de octubre 2014</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">En este seminario, taller experimental les proponemos explorar distintas mezclas o coberturas para freír. ¿Harina, Almidón de maíz, harina de arroz? ¿Huevo, leche, agua, soda, vodka, cerveza o claras? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIf8yKHatNiw61kRgWKxZMsDWdQrHYVhaC6hFKgESmRm_ZDsUpLSBaBU3cQkJSDPKzd53nl8lLroKK2kxv-crrXA_JHNckgGvjromJ8obRpiRNWPHmA5_JPkGCPHZObq1Q64K-QWfkmj7/s1600/rabas-calamar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIf8yKHatNiw61kRgWKxZMsDWdQrHYVhaC6hFKgESmRm_ZDsUpLSBaBU3cQkJSDPKzd53nl8lLroKK2kxv-crrXA_JHNckgGvjromJ8obRpiRNWPHmA5_JPkGCPHZObq1Q64K-QWfkmj7/s1600/rabas-calamar3.jpg" height="300" width="400" /></a></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Y las papas fritas..... qué técnica logra las mejores papas.... doradas y crocantes por fuera y con un suave puré por dentro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNp9O9H9vAC9tn9-ljrHZV9tqcNV9RpLgPEXOAS92sFwUBnmMgEIg2nGnAqWQrL20Na_sjW9zl7VIyhy0cfNcqRiFmdnafDAFebonB9H40iI1zXa05XoxPR2sbzbj9eyZdPdXqNUiVaMt/s1600/Dinner-by-heston-blumenthal-mandarin-oriental-triple-cooked-chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZNp9O9H9vAC9tn9-ljrHZV9tqcNV9RpLgPEXOAS92sFwUBnmMgEIg2nGnAqWQrL20Na_sjW9zl7VIyhy0cfNcqRiFmdnafDAFebonB9H40iI1zXa05XoxPR2sbzbj9eyZdPdXqNUiVaMt/s1600/Dinner-by-heston-blumenthal-mandarin-oriental-triple-cooked-chips.jpg" height="250" width="400" /></a></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Te invitamos a que traigas tu receta, tu opción de mezcla o técnica y que cada uno pueda optar por la que más le guste.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Los esperamos!!!</span></div>
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<b style="color: #274e13; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">Cuándo?</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; text-align: -webkit-auto;">Jueves 9 de octubre 2014 - 19 hs a 21:30 hs</span></div>
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<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><b>Dónde?</b></span></div>
<div style="color: #222222; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; text-align: -webkit-auto;">
<span style="font-family: Arial, Helvetica, sans-serif;">ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;">http://www.espacioazai.com.ar/donde.htm</a>) Buenos Aires, Argentina</span></div>
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<b><span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">Cuál es el costo?</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">$280.- (Socios 20% de descuento)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para realizar la reserva, enviá un mail a gastromolecular@gmail.com o a asociacion@gstronomiamolecular.com , envianos un teléfono de contacto al momento de realizar la reserva.</span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-24261034461301209102014-09-05T22:10:00.003-03:002014-09-05T22:10:35.439-03:00Cabaña Piedras Blancas - Encuentro exclusivo para socios - 4 de septiembre 2014<div style="text-align: center;">
<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Cabaña Piedras Blancas</b></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: large;">Exclusivo para socios</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">El jueves 4 de septiembre tuvimos el placer de recibir a <b>Carlos Gonzalez, </b>socio de <a href="http://www.cpiedrasblancas.com.ar/inicio.html">Cabaña Piedras Blancas</a>.</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Trajo delicias:</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Que cortó prolijamente, </span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">mientras nosotros nos relajábamos:</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Luego de una explicación sobre el proyecto, las diferentes lineas, las diferencias entre las leches, las razas y un montón de información más! Y por supuesto degustación</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Diferencias entre queso hecho con leche de vaca (a la izquierda cammembert) y cabrammbert a la derecha.</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Hermosa velada.... </span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Muchas Gracias a los socios y sobre todo a <a href="http://www.cpiedrasblancas.com.ar/inicio.html">Carlos Gonzalez</a> por compartir tus conocimientos y tus deliciosos quesos.</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;">Muy agradecidos,</span></div>
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<span style="color: #0b5394; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b>Mariana Koppmann, Mónica Maritano y Marcelo Kulish</b></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>Mariana Koppmannhttp://www.blogger.com/profile/17285565302513542785noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-71113981446090198812014-09-02T17:47:00.000-03:002014-09-02T17:47:44.116-03:00Un mundo de sensaciones: Martes 9 de septiembre a las 19 hs en AZAI<div style="line-height: 21px;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: purple; font-size: large;"><b>Un mundo de sensaciones: olfato, gusto y algo más</b></span></span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b>Martes 9 de septiembre a las 19 hs en AZAI</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Este mes nos atrapa un tema fascinante, los SENTIDOS una introducción al conocimiento de de ellos y como nos permiten conocer el mundo que nos rodea.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="font-size: 15px; line-height: 21px;">El sentido de la vista, el olfato, el gusto. Algunas de las interacciones entre ellos, </span><span style="line-height: 20.98958396911621px;">así</span><span style="font-size: 15px; line-height: 21px;"> como las sensaciones táctiles de dolor y frescor. </span></span></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px;"><span style="color: #444444;">El comer como una experiencia multisensorial.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px;"><span style="color: #444444;">El olfato.....</span></span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px;">El gusto, las sensaciones táctiles en la boca..... y mucho más.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">En este encuentro experimentaremos los umbrales de los gustos básicos, la importancia del olfato, el tacto y algunas interacciones sorprendentes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Los esperamos!!!</span></div>
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<b style="color: #274e13; font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">Cuándo?</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 15px; text-align: -webkit-auto;">Martes 9 de septiembre 2014 - 19 hs</span></div>
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<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><b>Dónde?</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;">http://www.espacioazai.com.ar/donde.htm</a>) Buenos Aires, Argentina</span></div>
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<b><span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">Cuál es el costo?</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">$250.- (Socios 20% de descuento)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para realizar la reserva, enviá un mail a gastromolecular@gmail.com o a asociacion@gstronomiamolecular.com </span></div>
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<b style="font-family: arial, sans-serif;"><span style="color: purple; font-size: large;">Asociación Argentina de Gastronomía Molecular</span></b></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-85447376539282065992014-08-19T10:17:00.000-03:002014-08-19T10:17:00.540-03:00BA Market - 23 de Agosto a las 14:30 hs y 24 de Agosto a las 15 hs - Zapiola 50<br />
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<span style="color: #674ea7; font-size: large;">Charlas en Buenos Aires Market</span></div>
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<span style="color: #674ea7; font-size: large;">Sábado 23 a las 14:30 hs y Domingo 24 a las 15 hs</span></div>
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<span style="color: #674ea7;">En esta nueva edición de <a href="http://www.buenosairesmarket.com/proxima-edicion/">BA Market</a> a realizarse en El Dorrego (Zapiola 50) fuimos invitados por Natalia Kusnir y Agustina Pazos de la </span><span style="background-color: transparent; color: #1155cc; font-family: Arial, Helvetica, sans-serif;"><a href="http://www.buenosaires.gob.ar/ciencia" style="background-color: transparent; color: #1155cc;" target="_blank">Dirección General de Ciencia y Tecnología</a>, </span><span style="color: #1155cc; font-family: Arial, Helvetica, sans-serif;"><a href="http://www.buenosaires.gob.ar/economia-creativa" style="color: #1155cc;" target="_blank">Subsecretaría de Economía Creativa</a> </span><span style="color: #674ea7; font-family: Arial, Helvetica, sans-serif;">a dar dos charlas.</span></div>
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<span style="color: #674ea7; font-family: Arial, Helvetica, sans-serif;">Los temas serán:</span></div>
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<b><span style="color: #674ea7;"><span style="font-size: 13px;">S</span>ábado 23, 14:30 hs </span></b></div>
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<b>"Espumas: el arte de atrapar aire en las preparaciones"</b> </div>
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Porqué se forma una espuma, qué las sostiene, espumas de yemas, espumas de claras, espumas de gelatina, aires de lecitina, aires de zanahoria. Mitos en las espumas de merengues: ¿qué le agregarías? Sal, cremor tártaro, jugo de limón, aceite, azúcar</div>
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En esta charla participativa conocerás los secretos que la formación de diferentes espumas a través la ciencia escondida en los ingredientes y en los procesos.</div>
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Traé tus dudas y las vamos a contestar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC6Rh5zvYpt2nooyN-G72fnlSct12AvtGb5zRwMkLD7n1lsJ5IKl8QYJg3NeUpLE1KjS6xRBp21QdI0jfVIs1nVWEmxpn86BC2OFdfnsHEveWx9uTqamNOwjv1Mnlycfm4TLpCEed2jc/s1600/DSC03927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJC6Rh5zvYpt2nooyN-G72fnlSct12AvtGb5zRwMkLD7n1lsJ5IKl8QYJg3NeUpLE1KjS6xRBp21QdI0jfVIs1nVWEmxpn86BC2OFdfnsHEveWx9uTqamNOwjv1Mnlycfm4TLpCEed2jc/s1600/DSC03927.JPG" height="300" width="400" /></a></div>
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Como siempre haremos una exposición teórica acompañada de la práctica a la que invitaremos a todos a participar.</div>
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Como premio.... rifaremos un delantal de la AAGM.<br />
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<span style="color: #674ea7;"><b>Domingo 24 a las 15 hs</b></span></div>
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<b>¿Qué nos dicen las etiquetas de los alimentos?</b> como leerlas, cómo interpretarlas, qué son esos Números INS, información nutricional, Bajo en.... o Light .... o Dietético.... cuál es la diferencia.</div>
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En este taller participativo desentrañaremos la información que está en las etiquetas de los alimentos para ayudarte a elegir el que más se adecue a tu dieta elegida.</div>
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Traé tus dudas y entre todos las resolveremos.</div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">Como premio.... rifaremos un delantal de la AAGM</span></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">Te esperamos!!!</span></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><b style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">Asociación Argentina de Gastronomía Molecular</b></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>Mariana Koppmannhttp://www.blogger.com/profile/17285565302513542785noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-19748492286532959312014-08-12T21:04:00.002-03:002014-08-12T21:04:38.590-03:00Maridaje de Cerveza - Fotos del evento! Agosto 2014<h2 style="text-align: center;">
<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Maridaje de Cerveza</span></h2>
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<span style="color: #990000; font-family: Arial, Helvetica, sans-serif;">Fotos del evento del 11 de Agosto 2014 en <a href="http://www.espacioazai.com.ar/" target="_blank">AZAI</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Como anunciamos, de la mano de<a href="https://www.facebook.com/TheBeerHouseExperience" target="_blank"> Emilio Perez Crespo Brewchef </a>se desarrolló este seminario con degustación de maridaje de cerveza.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Todo listo y preparado!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Inicialmente una explicación teórica:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para luego comenzar con la degustación de diferentes quesos y cervezas:</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los maridajes:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Queso blandos y frescos con cerveza Pilsen</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LLyRg75LftE/U-mA9U7ugnI/AAAAAAAAIc4/EMvCMNenVjM/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-LLyRg75LftE/U-mA9U7ugnI/AAAAAAAAIc4/EMvCMNenVjM/s1600/image.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Queso semi duro con Epa, apa, ámbar liger, ámbar a ale</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Queso semiduro con Kunstman</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Queso reggianito con IPA! Stout, Porter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Queso reggianito con Austria, ámbar con espuma cremosa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Queso azul con Strong Ale<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nE9hrQ8enZY/U-mBDi2IXfI/AAAAAAAAIdQ/oPrmx8p7--g/s1600/image.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-nE9hrQ8enZY/U-mBDi2IXfI/AAAAAAAAIdQ/oPrmx8p7--g/s1600/image.jpg" height="400" width="400" /></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate con cerveza con frambuesa<br /><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Como siempre terminando con momento divertido!</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Gracias a todos por participar y Gracias Emilio por compartir tus conocimientos!</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Los esperamos la próxima!</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Mariana, Marcelo y Mónica</span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-9612889649532088802014-07-31T20:39:00.000-03:002014-07-31T20:39:32.977-03:00Maridaje de Cerveza - Lunes 11 de agosto a las 19 hs - en AZAI <div style="text-align: center;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Maridaje de Cerveza</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Lunes 11 de agosto a las 19 hs</span></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFK14UvQrGDFu5EIzmhWfCM67U2SfXuec83ylng2BzdIjGoQ4Joa0LTvu6zFDR0ow1sCMs_Kyds8WdQ5iaCPsnXA7jC1YdwLAwiZRnK5LuaDRGafbUhE3TCJ66DDsVM2Z2pBNXTS3s7Y_/s1600/Las-cervezas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFK14UvQrGDFu5EIzmhWfCM67U2SfXuec83ylng2BzdIjGoQ4Joa0LTvu6zFDR0ow1sCMs_Kyds8WdQ5iaCPsnXA7jC1YdwLAwiZRnK5LuaDRGafbUhE3TCJ66DDsVM2Z2pBNXTS3s7Y_/s1600/Las-cervezas.jpg" height="245" width="400" /></a></div>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">De la mano de nuestro socio Emilio Perez Crespo - Brewchef (</span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Chef en <a href="http://beerhouseexperience.com/" target="_blank">The Beer House Experience</a> - Restaurant 100% cervecero, </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Profesor de la carrera de Sommelier en <a href="http://centrodecatadecerveza.com/" target="_blank">Centro de Cata de Cerveza</a> y </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><a href="http://gastronomia-molecular.blogspot.com.ar/2012/05/encuentro-exclusivo-para-socios.html" target="_blank">Homebrewer</a> ), hacemos esta nueva propuesta. En una clase con degustación te introducirás en el mundo de la cerveza y aprenderás los tips para degustarla. A partir del análisis de los componentes de un plato y de la cerveza nos guiará para definir el maridaje adecuado además de los ejemplos clásicos de maridaje con cerveza.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Veremos también ejemplos de la cerveza como ingrediente de comidas y como no podía faltar: <b>Haremos una Degustación!</b></span></div>
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<span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Será una clase con degustación! Por si no te quedó claro!!</span></span><br />
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<span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Cuándo?</span></span></b></span><span class="apple-converted-space"><span style="color: #38761d; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"> </span></span></span><span style="color: #37404e; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Lunes 11 de agosto a las 19 hs</span></div>
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<span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Dónde?</span></span></b></span><span class="apple-style-span"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"> <a href="http://www.espacioazai.com.ar/" style="color: #1177cc; text-decoration: none;" title="blocked::http://www.espacioazai.com.ar/"><span title="blocked::http://www.espacioazai.com.ar/"><span title="blocked::http://www.espacioazai.com.ar/">ESPACIO AZAI</span></span></a></span></span></span><span class="apple-converted-space"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"> </span></span></span><span class="apple-style-span"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (http://<a href="http://www.espacioazai.com.ar/donde.htm" style="color: #1177cc; text-decoration: none;" title="blocked::http://www.espacioazai.com.ar/donde.htm"><span title="blocked::http://www.espacioazai.com.ar/donde.htm"><span title="blocked::http://www.espacioazai.com.ar/donde.htm">www.espacioazai.com.ar/donde.htm</span></span></a>) Buenos Aires, Argentina</span></span></span><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"><o:p></o:p></span></span></div>
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<span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Cuál es el costo?</span></span></b></span><span class="apple-style-span"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"> $250.- (no socios)<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><b><span style="color: red; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Socios 20% de descuento<o:p></o:p></span></span></b></span></div>
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<span class="apple-style-span"><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">Cupos limitados, inscripción sólo por mail a : <a href="mailto:asociacion@gastronomiamolecular.com" style="color: #1177cc; text-decoration: none;" title="blocked::mailto:asociacion@gastronomiamolecular.com"><span title="blocked::mailto:asociacion@gastronomiamolecular.com"><span title="blocked::mailto:asociacion@gastronomiamolecular.com">asociacion@gastronomiamolecular.com</span></span></a></span></span></span><span class="apple-converted-space"><span style="color: red; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"> o <a href="mailto:gastromolecular@gmail.com" style="color: #1177cc; text-decoration: none;" title="blocked::mailto:gastromolecular@gmail.com">gastromolecular@gmail.com</a> </span></span></span><span class="apple-style-span"><span style="color: red; font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;">(enviar teléfono de contacto al momento de solicitar la inscripción)</span></span></span><span style="font-family: Arial; font-size: x-small;"><span style="font-size: 11.5pt;"><br /><span class="apple-style-span">La reserva de vacante se hará efectiva una vez que hayas recibido el mail de confirmación de la misma.</span></span></span><span style="font-family: Arial; font-size: medium;"><span style="font-size: 16.5pt;"><o:p></o:p></span></span></div>
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<st1:personname w:st="on"><st1:personname w:st="on"><span style="color: navy; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">Maria</span></span></st1:personname><span style="color: navy; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">na Koppmann</span></span></st1:personname><span style="color: navy; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">, Mónica Maritano y Marcelo Kulish</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">Asociación Argentina de Gastronomia Molecular</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">asociacion@gastronomiamolecular.com</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<u><span style="color: blue; font-family: Arial; font-size: xx-small;"><span style="font-size: 10pt;">http://gastronomia-molecular.blogspot.com/</span></span></u><span style="color: navy;"><o:p></o:p></span></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-62353343213747608072014-07-15T20:48:00.000-03:002014-07-15T20:48:11.680-03:00Reunión Exclusiva para Socios - Sueño Verde - 24 de junio 2014<div style="text-align: center;">
<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white;">En Junio nos dimos un lujo!</span></span></div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white;">Recibimos al Ing. Agustín Benito propietario de</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white;"><span style="color: #38761d;"> </span><span style="color: #274e13;"><a href="http://www.s-verde.com.ar/" target="_blank">Sueño Verde</a></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Agustín llegó con una caja cargada de hermosos vegetales de <a href="http://www.s-verde.com.ar/" target="_blank">Sueño Verde</a>, que dispusimos sobre las mesas y nos sentamos a escuchar la experiencia de un productor y procesador de vegetales de primera.</span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Kale - tan de moda - lo producen y distribuyen hace 10 años</td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Papines y Tomates verdes : mmmmmhhhh<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Brotes </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Variedad de micro </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Son hermosas!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bellas</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Qué variedad!</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Tuvimos charlas mano a mano:</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Escuchamos luego atentamente.... y lo acribillamos a preguntas. Producción de papines, producción de especialidades, la situación del mercado gourmet, el mercado a granel, la legislación, la importación de semillas y equipamientos. Nada quedó en el tintero!</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Sacamos la foto grupal!</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Y luego a cocinar y degustar las preparaciones con tantos ingredientes maravillosos.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Gracias Agustín!! por tu tiempo y las delicias!!</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #444444;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish</span></span></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-2811614460305092092014-06-01T18:32:00.002-03:002014-06-01T18:32:18.708-03:00Visita a L´épi exclusiva para socios - Taller de Pan y Masas Madres - Abierto Mayo 2014<div style="text-align: center;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Mayo un mes de pan</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Visita a L´épi exclusiva para socios</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">El viernes 23 antes del taller de pan, recorrimos<a href="http://www.lepi.com.ar/home.php" target="_blank"> L´épi </a>de la mano de <a href="http://www.lepi.com.ar/olivier.php" target="_blank">Olivier Hanocq</a> quien nos contó la historia de la panadería, sus procesos, el manejo del horno y un montón de cosas más a los socios que pudimos asistir.</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Estas son algunas de las fotos del recorrido:</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: large;">Taller de pan y masas madres abierto</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">A la mañana siguiente el sábado 24 de mayo, nos animamos e hicimos pan, con masa madre, con masa que no se amasa, con sourdough y probamos todoooo!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Masa madre de centeno a las 48 hs - Primera alimentación</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Masa que no se amasa - Descanso 20 hs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Diferentes panes: (de izq sup a der inferior) Sourdouhg 4 días , Pan que no se amasa (8 hs), Masa madre de centeno + levadura, Pan que no se amasa 12 hs cocción sin vapor, sourdough más levadura, sourdough sin levadura.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pan que no se masa 18 hs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sourdough, masa madre líquida, masa madre de centeno, starter Luciana Quintana</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Alveolado bien desparejo del pan que no se amasa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Masa de centeno para alimentar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chequeando la cocción</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Socios - comiendo y festejando al final del taller!!!</td></tr>
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<div style="text-align: left;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">El taller estuvo muy bueno gracias a la participación de todos los asistentes!!</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Los esperamos la próxima,</span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"><b>Mariana Koppmann, Mónica Maritano, Marcelo Kulish</b></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-30627373859463270532014-05-21T19:50:00.001-03:002014-05-21T19:50:10.808-03:00Cena para socios en La Cabrera - mayo 2014<div style="text-align: center;">
<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Cumplimos 10 años y los festejamos todos los meses con</span></div>
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<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;">Cenas Exclusivas para Socios </span></div>
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<span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: large;">en esta ocasión en </span><span style="color: #990000; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><a href="http://www.parrillalacabrera.com.ar/" target="_blank">"La Cabrera"</a></span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"> Desde principio de año estamos festejando nuestros 10 años (se cumplen en Diciembre) con cenas para socios.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Esta vez nos encontramos en La Cabrera, donde nos trataron excepcionalmente y comimos riquísimo. Como super plus tuvimos el placer de que su dueño Gastón Riveira nos contara detalles sobre la elección de los cortes, los diferentes tipos de maduración (que realizan ellos mismos) y la forma de cocción. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Acá algunas fotos..... lástima que no se puede capturar el aroma.....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Después de la explicación, demostración, foto grupal y muchísimas preguntas........</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A comer!!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Chorizos y mollejas - Con sus acompañamientos</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dry Aged - Bife con hueso - Wagyu - Para comparar!!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Notable el implemento utilizado - Cuchillo con mango laaaaargooooooooooo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Para quitar el salado ;)</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Como regalo adicional..... 2 libros de <a href="http://www.parrillalacabrera.com.ar/" target="_blank">La Cabrera</a> que rifamos entre los socios.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Los afortunados con los clásicos chupetines para finalizar.</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nos faltó la foto de las empanadas de la entrada.....</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Muchas Gracias a Erica Rodriguez (Gerente La Cabrera) y Gastón Riveira (Propietario), pasamos una noche maravillosa.</span></div>
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<span style="font-family: Arial; font-size: x-small;">Mariana Koppmann, Mónica Maritano y Marcelo
Kulish<br />Asociación Argentina de Gastronomia Molecular<br /><a href="mailto:asociacion@gastronomiamolecular.com">asociacion@gastronomiamolecular.com</a><br /><a href="http://gastronomia-molecular.blogspot.com/">http://gastronomia-molecular.blogspot.com/</a><br /><a href="https://www.facebook.com/pages/Gastronom%C3%ADa-Molecular">https://www.facebook.com/pages/Gastronomía-Molecular</a></span></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-37307597087768346722014-05-14T17:44:00.000-03:002014-05-14T17:44:26.813-03:00Masas madres - Taller de pan - 24 de mayo desde las 10:30 hs hasta las 15 hs - Espacio AZAI<br />
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<b><span style="color: #6aa84f; font-family: Arial; font-size: x-large;"><b><span style="color: #6aa84f; font-family: Arial; font-size: x-large;"><span style="font-size: 24pt;"><br /></span></span></b></span></b></div>
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<b><span style="color: #6aa84f; font-family: Arial; font-size: x-large;"><b><span style="color: #6aa84f; font-family: Arial; font-size: x-large;"><span style="font-size: 24pt;">¨Taller de pan – masas madres - masas previas ¨</span></span></b></span></b><br />
<b><span style="color: #6aa84f; font-family: Arial;"><b><span style="color: #6aa84f; font-family: Arial;"><span style="font-size: large;">¿Se puede hacer pan sin amasar? </span></span></b></span></b></div>
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<span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">¿<a href="http://gastronomia-molecular.blogspot.com.ar/2013/07/taller-de-pan-06072013-fotos-del-taller.html" target="_blank">Te perdiste el del 2013</a>? Por eso lo repetimos!</span></span></span><br />
<span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Taller largo de amasado de pan. ¿Cómo modifica el amasado y la fermentación el resultado final?. La fermentación previa, las masas previas, los diferentes starters, “las levaduras salvajes” , mediante la realización de panes a partir de diferentes tipos de fermentaciones evaluaremos las diferencias e interpretaremos las razones de los resultados. Estas son algunas de las evaluaciones que haremos a lo largo del taller.<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Dado que es un taller con manos en la masa (nunca tan apropiado).Traer delantal.</span></span></span><span class="apple-converted-space"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> </span></span></span><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"><br /></span></span><span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Cuándo?</span></span></b></span><span class="apple-converted-space"><span style="color: #38761d; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> </span></span></span><span style="color: #37404e; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Sábado 24 de mayo de 10:30 a 15 hs</span></div>
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<span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Dónde?</span></span></b></span><span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> <a href="http://www.espacioazai.com.ar/" title="blocked::http://www.espacioazai.com.ar/"><span style="color: #1177cc;" title="blocked::http://www.espacioazai.com.ar/"><span title="blocked::http://www.espacioazai.com.ar/">ESPACIO AZAI</span></span></a></span></span></span><span class="apple-converted-space"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> </span></span></span><span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (http://<a href="http://www.espacioazai.com.ar/donde.htm" title="blocked::http://www.espacioazai.com.ar/donde.htm"><span style="color: #1177cc;" title="blocked::http://www.espacioazai.com.ar/donde.htm"><span title="blocked::http://www.espacioazai.com.ar/donde.htm">www.espacioazai.com.ar/donde.htm</span></span></a>) Buenos Aires, Argentina</span></span></span><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"><o:p></o:p></span></span></div>
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<span class="apple-style-span"><b><span style="color: #38761d; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Cuál es el costo?</span></span></b></span><span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> $300.- (no socios)<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><b><span style="color: red; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Socios 20% de descuento<o:p></o:p></span></span></b></span></div>
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<span class="apple-style-span"><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">Cupos limitados, inscripción sólo por mail a: <a href="mailto:asociacion@gastronomiamolecular.com" title="blocked::mailto:asociacion@gastronomiamolecular.com"><span style="color: #1177cc;" title="blocked::mailto:asociacion@gastronomiamolecular.com"><span title="blocked::mailto:asociacion@gastronomiamolecular.com">asociacion@gastronomiamolecular.com</span></span></a></span></span></span><span class="apple-converted-space"><span style="color: red; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"> o <a href="mailto:gastromolecular@gmail.com" title="blocked::mailto:gastromolecular@gmail.com">gastromolecular@gmail.com</a> </span></span></span><span class="apple-style-span"><span style="color: red; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;">(enviar teléfono de contacto al momento de solicitar la inscripción)</span></span></span><span style="color: #222222; font-family: Arial; font-size: small;"><span style="font-size: 11.5pt;"><br /><span class="apple-style-span">La reserva de vacante se hará efectiva una vez que hayas recibido el mail de confirmación de la misma.</span></span></span><span style="color: #222222; font-family: Arial; font-size: large;"><span style="font-size: 16.5pt;"><o:p></o:p></span></span></div>
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<st1:personname w:st="on"><st1:personname w:st="on"><span style="color: navy; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">Maria</span></span></st1:personname><span style="color: navy; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">na Koppmann</span></span></st1:personname><span style="color: navy; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">, Mónica Maritano y Marcelo Kulish</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">Asociación Argentina de Gastronomia Molecular</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<span style="color: navy; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">asociacion@gastronomiamolecular.com</span></span><span style="color: navy;"><o:p></o:p></span></div>
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<u><span style="color: blue; font-family: Arial; font-size: x-small;"><span style="font-size: 10pt;">http://gastronomia-molecular.blogspot.com/</span></span></u><span style="color: navy;"><o:p></o:p></span></div>
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<a href="http://www.facebook.com/gastronomia.molecular" style="font-size: 12pt;" title="blocked::http://www.facebook.com/gastronomia.molecular"><span style="font-family: Arial; font-size: x-small;" title="blocked::http://www.facebook.com/gastronomia.molecular"><span style="font-size: 10pt;" title="blocked::http://www.facebook.com/gastronomia.molecular">http://www.facebook.com/gastronomia.molecula</span></span></a><div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-24845800549149366392014-05-05T10:15:00.000-03:002014-05-05T10:15:00.547-03:00Abril en fotos: Mismos ingredientes - Distintas recetas y Taller de etiquetas<div style="text-align: center;">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Mismos ingredientes distintas recetas</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Actividad exclusiva para socios</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Planteando esta actividad creativo - culinaria, nos juntamos los socios el 21/04/2014 para cocinar en grupo.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Los ingredientes que tuvimos fueron: (todo oscuro) osobuco, champignones, cebolla colorada, tomates oscuros y cerveza negra.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Divididos en grupos, comenzamos a cocinar:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Marcelo Kulish, Hernán Warcalde, Osvaldo Barbazán</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Mariana Koppmann, Gabriel Capusotto y Gastón Arce</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">David Araujo y Natalia Rossi</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Salieron platos bien distintos y muy ricos!</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Penquitas de remolacha frita con dip de remolacha de David y Natalia</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Guisado a la olla y al horno: Marcelo, Hernán y Osvaldo</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Sopa de remolacha, con caracú a la plancha y paté de hongos y remolacha: de Mariana, Gastón y Gabriel</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Guisado con chutney de remolacha: de David y Natalia</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Carne con risoto de remolacha y hongos y tomate fresco</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Como siempre todo muy bien regado!</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Gracias a todos por Participar!</span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Taller de lectura de etiquetas</b></span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;">El 28/04/2014 realizamos esta interesante actividad</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Descubrimos varias cosas interesantes durante el taller,</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¿Sabías que los postres y gelatinas que no son light de varias marcas tienen edulcorantes no calóricos?</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¿Sabías que la sopa instantánea light tiene menos cantidad de producto por sobre? </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¿Sabías que algunos de los números INS que están en las etiquetas pueden ser ingredientes tan conocidos como el bicarbonato de sodio?</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Algunas fotos de la actividad!</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Podés buscar información sobre rotulado en el <a href="http://www.anmat.gov.ar/alimentos/normativas_alimentos_caa.asp" target="_blank">Código Alimentario Argentino - Cap V</a>, y los códigos nombres que pertenecen a los códigos, en el Cap XVIII.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Los esperamos en nuestras actividades del mes de Mayo!!</span></div>
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<span style="font-family: Arial;"><span style="color: red;">Mariana Koppmann, Mónica Maritano y Marcelo
Kulish<br />Asociación Argentina de Gastronomia Molecular<br /><a href="mailto:asociacion@gastronomiamolecular.com">asociacion@gastronomiamolecular.com</a><br /><a href="http://gastronomia-molecular.blogspot.com/">http://gastronomia-molecular.blogspot.com/</a><br /><a href="https://www.facebook.com/pages/Gastronom%C3%ADa-Molecular">https://www.facebook.com/pages/Gastronomía-Molecular</a></span></span></div>
<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0tag:blogger.com,1999:blog-8902103445560143289.post-51879832366840587232014-04-21T08:58:00.000-03:002014-04-21T08:58:09.222-03:00Descifrando las etiquetas de los alimentos - Lunes 28 de abril a las 19 hs en AZAI<div style="text-align: center;">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Taller: ¿Qué nos dicen las etiquetas de los alimentos?</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">o cómo descifrar toda la información que nos brindan sin abandonar en el intento</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Lunes 28 de abril a las 19 hs - Virrey Loreto 3795 - AZAI</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Las etiquetas de los alimentos, contienen un montón de información. Desde los datos legales obligatorios, la denominación del producto, los ingredientes e información nutricional. A veces son claras, a veces no. Figuran un montón de números que atemorizan.... INS XXX, en muchas ocasiones sin razón.</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Por estas razones, te invitamos a participar de este seminario taller. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Explicaremos cada uno de los ítems que deben figurar en el rótulo obligatorio de los alimentos envasados. </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Te daremos herramientas para facilitar los cálculos nutricionales. </span><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Buscaremos juntos los números INS.</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Descifraremos en grupo, las etiquetas de distintos alimentos y también te </span><b style="color: #444444; font-family: Arial, Helvetica, sans-serif;">invitamos a traer algún envase que te presente dudas para resolverlas en el taller.</b><br />
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<span style="color: #274e13; font-family: Arial;"><b>Docente: </b></span><span style="font-family: Arial;"><span style="color: #444444;">Bioquímica Mariana Koppmann</span></span><br />
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<span style="color: #274e13; font-family: Arial;"><b>Cuándo?</b></span><span style="font-family: Arial;"><span style="color: #274e13;"> </span><span style="color: #444444;">Lunes 28 de abril a las 19 hs</span></span><br />
<b style="color: #274e13; font-family: Arial;">Dónde? </b><span style="color: #444444; font-family: Arial;"><a href="http://www.espacioazai.com.ar/" target="_blank">Espacio Azai</a> - Virrey Loreto 3795</span><br />
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<span style="color: #274e13; font-family: Arial;"><b>Cuál es el costo?</b></span><span style="font-family: Arial;"><b><span style="color: #274e13;"> $ 250 (</span><span style="color: red;">socios 20% de descuento)</span></b></span><br />
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<span style="font-family: Arial;">o en gastromolecular@gmail.com</span></div>
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<span style="font-family: Arial;">Los esperamos,</span></div>
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<span style="font-family: Arial;"><span style="color: #351c75;">Mariana Koppmann, Mónica Maritano y Marcelo Kulish<br />Asociación Argentina de Gastronomia Molecular</span><br /><a href="mailto:asociacion@gastronomiamolecular.com" style="font-size: small;">asociacion@gastronomiamolecular.com</a><br /><a href="http://gastronomia-molecular.blogspot.com/" style="font-size: small;">http://gastronomia-molecular.blogspot.com/</a><br /><a href="https://www.facebook.com/pages/Gastronom%C3%ADa-Molecular" style="font-size: small;">https://www.facebook.com/pages/Gastronomía-Molecular</a></span></div>
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<div class="blogger-post-footer">www.gastronomiamolecular.com</div>AAGMhttp://www.blogger.com/profile/16652758002693232394noreply@blogger.com0