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Artwork for El Arte y La Ciencia de La Cocina

El Arte y La Ciencia de La Cocina

Rickman Gámez Mendoza

Un espacio para aquellos profesionales y aficionados de la gastronomía que realmente desean cocinar mejor y no depender de recetas ni ingredientes exóticos para obtener excelentes resultados en la cocina.

PublishesTwice weeklyEpisodes6Founded3 years ago
Language
Spanish
Categories
FoodArts

Listen to the Podcast

Artwork for El Arte y La Ciencia de La Cocina

Latest Episodes

Lo más importante para cocinar delicioso al horno es conocer qué tipo de horno tienes y como utilizarlo ya que no es lo mismo hacer pizza en un horno a gas que en un horno de convección, si no tienes ni idea del porqué te invito a que disfrutes de es... more

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3 years ago

Lo más importante que debes saber para que tus alimentos hervidos queden deliciosos es cuando empezar tu cocción a partir de; agua fría, agua caliente o de plano a partir de agua en punto de ebullición. more

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3 years ago

Al igual que en la técnica de fritura y en cualquier método de cocción seco es importante por no decir importantísimo el choque de temperaturas para obtener en nuestros alimentos la reacción de Maillard, una de las características imprescindibles de ... more

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3 years ago

Comentarios y sugerencias para obtener alimentos fritos que sean lo más sabroso, lo más crujiente y lo más sano posible. more

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3 years ago

En un primer momento pensé en empezar el podcast hablando directamente en el primer capítulo de las técnica de freír. Pero... more

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3 years ago

Un espacios para eso profesionales y aficionados de la gastronomía que realmente desean cocinar mejor, mas sano, más rápido y más sabroso sin tener que depender de recetas ni ingredientes exóticos. Pronto...

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3 years ago

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Apple Podcasts
#66 Spain/Arts/Food
Apple Podcasts
#75 Mexico/Arts/Food

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El Arte y La Ciencia de La Cocina launched 3 years ago and published 6 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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