tag:blogger.com,1999:blog-72128291252759833532024-03-14T08:52:07.990-07:00En este Blog mostrare mi incursion en la cocina molecular.Luis Guillermo Ángelhttp://www.blogger.com/profile/05886670291141239733noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7212829125275983353.post-41810922727558727842011-12-02T18:31:00.000-08:002011-12-02T18:31:44.321-08:00Queridos amigos aqui una creacion deliciosa, espero les guste, es un mero a la mantequilla, Langostinos al ajo sobre Alcacil y papas cocktail asadas Veloute Chardonnay<br /> <br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCX3XlpDQPyL4ESv9iKGUZ63x-BId0kUwmqj7o0l84yJA5Wv58vyhEJudurtfkQ5UvEiBz18YijHxD3cRfufWWifyncipJV51OQRi9ksAAh2cU0Etr4ASb_Ce0h9v4ecgax1iQur1TOo/s1600/Mero+a+la+mantequilla%252C+Langostinos+al+ajo+sobre+alcacil+y+papas+cocktail+asadas+Veloute+Chardonnay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCX3XlpDQPyL4ESv9iKGUZ63x-BId0kUwmqj7o0l84yJA5Wv58vyhEJudurtfkQ5UvEiBz18YijHxD3cRfufWWifyncipJV51OQRi9ksAAh2cU0Etr4ASb_Ce0h9v4ecgax1iQur1TOo/s320/Mero+a+la+mantequilla%252C+Langostinos+al+ajo+sobre+alcacil+y+papas+cocktail+asadas+Veloute+Chardonnay.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /> </div><br /> <br /> <span id="goog_114967318"></span><span id="goog_114967319"></span>Luis Guillermo Ángelhttp://www.blogger.com/profile/05886670291141239733noreply@blogger.com0tag:blogger.com,1999:blog-7212829125275983353.post-46960264803379875982011-11-14T12:53:00.000-08:002011-11-14T12:53:16.872-08:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Aqui les traigo un mojito molecular con caviar de Hierba Buena que revienta en tu boca! realmente una experiencia nueva.</span></div><div class="separator" style="clear: both; text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: center;"><br /> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8G33MEbVWIAm2-CHghT1c0Y8hp4fvsmAw-G60k1uZU4HNKgz-nkiykQ0WALlhRz_cCJOmfwjxlR1dbSMy_Fu0D216gblZOSGSbh3-yeJNgL3a0nm7FtFbotrCpu1buFN0R1Bd1-XKQw/s320/166463_156538301062349_136417636407749_271823_3857060_n.jpg" width="320" /></div>Luis Guillermo Ángelhttp://www.blogger.com/profile/05886670291141239733noreply@blogger.com0tag:blogger.com,1999:blog-7212829125275983353.post-61120077357316863472011-11-14T12:46:00.000-08:002011-11-14T12:58:55.515-08:00Mi nuevo facebook en el siguiente link: <br /> <br /> <a href="http://es-la.facebook.com/people/Luis-Guillermo-Angel-Restrepo/100003124191030">http://es-la.facebook.com/people/Luis-Guillermo-Angel-Restrepo/100003124191030</a><br /> <br /> Aqui les mando el concepto de la Gastronomia Molecular<br /> <br /> <a href="http://es.wikipedia.org/wiki/Gastronom%C3%ADa_molecular">http://es.wikipedia.org/wiki/Gastronom%C3%ADa_molecular</a>Luis Guillermo Ángelhttp://www.blogger.com/profile/05886670291141239733noreply@blogger.com0tag:blogger.com,1999:blog-7212829125275983353.post-2671304012040322082011-11-13T20:12:00.000-08:002011-11-14T07:34:10.159-08:00<div class="separator" style="clear: both; text-align: left;">La cocina molecular es vanguardista ya con siete años empezó el prestigioso cocinero español Ferràn Adriá, dueño del famoso restaurante elBulli. La gastronomía molecular acerca a la gastronomía con la ciencia, se relaciona con las propiedades físico-químicas de los alimentos y los procesos tecnológicos a los que éstos se someten; se trata de modificar las texturas sin alterar su sabor original.</div><div class="separator" style="clear: both; text-align: left;"><br /> </div><div class="separator" style="clear: both; text-align: left;">A continuacion algunas creaciones en la cocina molecular</div><div class="separator" style="clear: both; text-align: left;"><br /> </div><div class="separator" style="clear: both; text-align: left;"><br /> </div><div class="separator" style="clear: both; color: #444444; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnKFyB6OFz8R-g7-dCTnzCDIlbVKy9HFJMjBaTM6VM3MxGqMd91eNs0xivy6BKesi9bF-rjTc2pJQJx8TR_8tTjv0DCzV_48iqdTR8vrNBOVJ3uT6oj7_5Uuuf_6RIluNHsZaKllGLng/s1600/162922_156538847728961_136417636407749_271835_8251591_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="MsoNormal"><span lang="ES" style="color: windowtext; text-decoration: none;"><i>CAMARON DE RIO AHORA EN VERSION MOLECULAR EN BOMBON RELLENO DE COCO, UNA LOCURA PROBARLO</i> </span></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJq1ffySh0dshuf10SK388ag4g5KS06g55WPgvEP8pA1gjZ67pkVYdijY_EvyYGUR7WEfatol87qzDhzHZX8jtdrxKyZebTuEzNjuaEgDgi_rcmygkzb835skcaAsrwLqFFBlKgjJeJs/s1600/163741_156538461062333_136417636407749_271828_3892008_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhJq1ffySh0dshuf10SK388ag4g5KS06g55WPgvEP8pA1gjZ67pkVYdijY_EvyYGUR7WEfatol87qzDhzHZX8jtdrxKyZebTuEzNjuaEgDgi_rcmygkzb835skcaAsrwLqFFBlKgjJeJs/s320/163741_156538461062333_136417636407749_271828_3892008_n.jpg" width="320" /></a></div><br /> <br /> <br /> <br /> <span lang="ES">PEROL DE MARISCOS,&nbsp; EL MAR EN UNA CONCHA BAÑADO DE ESPUMA Y CAVIAR DE ENELDO</span><br /> <br /> <span lang="ES">&nbsp;</span> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpVm9s7vyZC-OnK4r30uUQoJ7sZagZGWS63BIXzIaXM5WdQDFDxjleN9PxAENFPT7SVGkvyLCrSOrNevCyx3sS0N986mXUpy0h8Zg5ANCfykfi6KyFz3RwLBrAp0w_NW4S6AnX36ioxc/s1600/165130_156538537728992_136417636407749_271830_6759061_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpVm9s7vyZC-OnK4r30uUQoJ7sZagZGWS63BIXzIaXM5WdQDFDxjleN9PxAENFPT7SVGkvyLCrSOrNevCyx3sS0N986mXUpy0h8Zg5ANCfykfi6KyFz3RwLBrAp0w_NW4S6AnX36ioxc/s320/165130_156538537728992_136417636407749_271830_6759061_n.jpg" width="320" /></a></div><br /> <br /> <br /> SALMON CRUJIENTE Y TIERNO POR DENTRO CON UNA ESPUMA DE CAMARON Y PURE DE ALCACHOFA UN LUJO PROBARLO!<br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pP-lyIEVYFHmtoFVJZjynRuvoRBdmjEm7N3BrZOf4mmvAD3qY9HXv7R2Ev-D-BFqCqtcukBiyPzBuTAqJE1KXZEY_lPPODB6iIlkXDviiaN1kJ-8GHuyWkq-HizQACWcb2eu-v5zWS0/s1600/165377_156538597728986_136417636407749_271831_2714560_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pP-lyIEVYFHmtoFVJZjynRuvoRBdmjEm7N3BrZOf4mmvAD3qY9HXv7R2Ev-D-BFqCqtcukBiyPzBuTAqJE1KXZEY_lPPODB6iIlkXDviiaN1kJ-8GHuyWkq-HizQACWcb2eu-v5zWS0/s320/165377_156538597728986_136417636407749_271831_2714560_n.jpg" width="320" /></a></div><br /> <br /> <br /> <div class="MsoNormal"><br /> </div><div class="MsoNormal"><span lang="ES">ESPUMA DE CHAMPAGNE SOBRE UNA</span> MORA, CREAM BRULE DE CHIRIMOYA<span lang="ES"></span></div><br /> <br /> <br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaLED9fJCtz9hrtdJqPQCLWP7VBclk6KnJlN5XgPj8MTGGLUYfolb8OhOvAcDF3B8YN_uKqwY-YwSKNklswNhxAbbNkzLzgT4XeTGBDwr1BIdyCOhpLAymPAULz4hyupU2xGDSEru0e0/s1600/166173_156538804395632_136417636407749_271834_1405268_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaLED9fJCtz9hrtdJqPQCLWP7VBclk6KnJlN5XgPj8MTGGLUYfolb8OhOvAcDF3B8YN_uKqwY-YwSKNklswNhxAbbNkzLzgT4XeTGBDwr1BIdyCOhpLAymPAULz4hyupU2xGDSEru0e0/s320/166173_156538804395632_136417636407749_271834_1405268_n.jpg" width="320" /></a></div><br /> <br /> <br /> Por ahora les dejo estas creciones originales .... Saludos amigosLuis Guillermo Ángelhttp://www.blogger.com/profile/05886670291141239733noreply@blogger.com0