{"id":1578,"date":"2026-05-18T20:40:50","date_gmt":"2026-05-18T18:40:50","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1578"},"modified":"2026-05-19T10:58:14","modified_gmt":"2026-05-19T08:58:14","slug":"fritura-en-glucosa","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1578&lang=es","title":{"rendered":"Fritura en glucosa"},"content":{"rendered":"<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill\" style=\"grid-template-columns:45% auto\">\n<figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/frittura.png);background-position:50% 30%\"><img loading=\"lazy\" decoding=\"async\" width=\"591\" height=\"595\" src=\"https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/frittura.png\" alt=\"Fritura en glucosa\" class=\"wp-image-1220\" srcset=\"https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/frittura.png 591w, https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/frittura-298x300.png 298w, https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/frittura-150x150.png 150w\" sizes=\"auto, (max-width: 591px) 100vw, 591px\" \/><\/figure>\n<div class=\"wp-block-media-text__content\">\n<h1 class=\"wp-block-heading\">Fritura en glucosa<\/h1>\n<p>La fritura en glucosa es una t\u00e9cnica ideada por Davide Cassi. En lugar de aceite se usa glucosa anhidra en polvo, llevada a fusi\u00f3n alrededor de 160 \u00b0C.<\/p>\n<p>El pescado cocido en glucosa mantiene sabor y consistencia cercanos al crudo: la temperatura constante no provoca la p\u00e9rdida de jugos ni de vapor de la carne. Para neutralizar el dulzor residual basta con a\u00f1adir dos hojas de puerro al ba\u00f1o de cocci\u00f3n.<\/p>\n<\/div>\n<\/div>\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<div class=\"wp-block-group has-white-color has-text-color has-background\" style=\"background-color:#1a1a1a;padding-top:2.5rem;padding-bottom:2.5rem;padding-left:2rem;padding-right:2rem\">\n<div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading has-text-color\" style=\"color:#faaf40\">C\u00f3mo funciona<\/h3>\n<p class=\"has-white-color has-text-color\" style=\"line-height:1.8\">A 160 \u00b0C la glucosa fundida tiene mayor viscosidad y densidad que el aceite. Estas propiedades f\u00edsicas crean una barrera que atrapa la humedad dentro del alimento e impide la entrada de grasa durante la cocci\u00f3n. El resultado es una cocci\u00f3n sin grasas a\u00f1adidas con tiempos reducidos a la mitad respecto a la fritura tradicional. A diferencia del aceite, la glucosa no penetra en la estructura del alimento: los jugos permanecen en el interior y la costra no se forma por absorci\u00f3n lip\u00eddica sino por caramelizaci\u00f3n superficial.<\/p>\n<\/div>\n<\/div>\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<p style=\"font-size:0.9em;color:#888\">T\u00e9cnica descrita en <em>Il gelato estemporaneo e altre invenzioni gastronomiche<\/em> (Davide Cassi, Ettore Bocchia \u2014 Sperling &amp; Kupfer, 2005) y en <em>La ciencia en los fogones<\/em> (Ediciones Trea, 2005).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fritura en glucosa La fritura en glucosa es una t\u00e9cnica ideada por Davide Cassi. En lugar de aceite se usa glucosa anhidra en polvo, llevada a fusi\u00f3n alrededor de 160 \u00b0C. El pescado cocido en glucosa mantiene sabor y consistencia cercanos al crudo: la temperatura constante no provoca la p\u00e9rdida de jugos ni de vapor [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1578","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1578"}],"version-history":[{"count":1,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1578\/revisions"}],"predecessor-version":[{"id":1602,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1578\/revisions\/1602"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}