{"id":1592,"date":"2026-05-18T20:40:55","date_gmt":"2026-05-18T18:40:55","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1592"},"modified":"2026-05-19T10:43:17","modified_gmt":"2026-05-19T08:43:17","slug":"cocina-molecular","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1592&lang=es","title":{"rendered":"Cocina molecular"},"content":{"rendered":"
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Cocina molecular<\/h1>\n

El t\u00e9rmino cocina molecular<\/em> fue acu\u00f1ado en 2002 por Davide Cassi y el chef Ettore Bocchia para describir un m\u00e9todo de investigaci\u00f3n gastron\u00f3mica basado en el estudio de las propiedades f\u00edsicas y qu\u00edmicas de los alimentos. En 2003 Cassi y Bocchia redactaron el Manifiesto de la Cocina Molecular Italiana<\/strong>, incluido en el libro Il gelato estemporaneo<\/em> (Sperling & Kupfer, 2005) y su edici\u00f3n espa\u00f1ola La ciencia en los fogones<\/em> (Trea, 2005) \u2014 primer manual mundial sobre el tema, expuesto en la colecci\u00f3n permanente de la Fundaci\u00f3 elBulliFoundation.<\/p>\n

Las t\u00e9cnicas desarrolladas en el Laboratorio de F\u00edsica Gastron\u00f3mica incluyen la fritura en glucosa, la cuajada de huevo, el helado estempor\u00e1neo con nitr\u00f3geno l\u00edquido y la criomolienda. En 2007, junto con Fulvio Pierangelini, Cassi desarroll\u00f3 la precocci\u00f3n en seco de harinas de legumbres y trigo blando, t\u00e9cnica presentada en Identit\u00e0 Golose 2007 y en Lo Mejor de la Gastronom\u00eda 2008.<\/p>\n<\/div>\n

<\/div>\n<\/div>\n
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<\/div>\n

Las t\u00e9cnicas<\/h2>\n
<\/div>\n
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\"Nitr\u00f3geno<\/a><\/figure>\n

Nitr\u00f3geno l\u00edquido<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n
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\n
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\"Aires\"<\/a><\/figure>\n

Aires<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n
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\"Cuajada<\/a><\/figure>\n

Cuajada de huevo<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
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\"Fritura<\/a><\/figure>\n

Fritura en glucosa<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n
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\"Esferificaci\u00f3n\"<\/a><\/figure>\n

Esferificaci\u00f3n<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Cocina molecular El t\u00e9rmino cocina molecular fue acu\u00f1ado en 2002 por Davide Cassi y el chef Ettore Bocchia para describir un m\u00e9todo de investigaci\u00f3n gastron\u00f3mica basado en el estudio de las propiedades f\u00edsicas y qu\u00edmicas de los alimentos. En 2003 Cassi y Bocchia redactaron el Manifiesto de la Cocina Molecular Italiana, incluido en el libro […]<\/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-1592","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\/1592","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=1592"}],"version-history":[{"count":1,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1592\/revisions"}],"predecessor-version":[{"id":1616,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1592\/revisions\/1616"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}