{"id":11888,"date":"2022-02-20T09:08:10","date_gmt":"2022-02-20T08:08:10","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesramoncoll\/?p=11888"},"modified":"2022-02-20T11:37:06","modified_gmt":"2022-02-20T10:37:06","slug":"esferificacio-doliva","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesramoncoll\/general\/esferificacio-doliva\/","title":{"rendered":"Esferificaci\u00f3 d’oliva"},"content":{"rendered":"

\"\"<\/a>Al men\u00fa gastron\u00f2mic del nostre restaurant d’aplicaci\u00f3, un dels dos aperitius que s’ofereixen \u00e9s l’oliva esf\u00e8rica F. A. El comensal, com el lector d’aquesta entrada, l’abreviatura F. A. indefectiblement la identifica amb el nom del celeb\u00e8rrim cuiner catal\u00e0 Ferran Adri\u00e0. I \u00e9s que va ser al restaurant El Bulli on les esferificacions d’olives i d’altres aliments van introduir-se en l’alta cuina experimental, que no es conforma amb el prodigi d’extasiar el gust dels paladars i busca sorprendre tamb\u00e9 amb la textura dels aliments fent que siguin alhora s\u00f2lids i l\u00edquids.<\/p>\n

Malgrat tot, l’esferificaci\u00f3 \u00e9s una t\u00e8cnica culin\u00e0ria que va descobrir el 1946 el tecn\u00f2leg d’aliments angl\u00e8s,\"\"<\/a> William J.M.\u00a0Peschardt<\/span>, mentre treballava per a l’empresa Unilever intentant descobrir la manera m\u00e9s f\u00e0cil per a \u00abencapsular\u00bb gotes l\u00edquides de suc de fruites. El descobriment va tenir una gran repercussi\u00f3 en les altres ind\u00fastries aliment\u00e0ries, pel que fa als processos d’elaboraci\u00f3 de productes alimentaris. Segurament el m\u00e9s destacable de tots \u00e9s el de les olives farcides d’anxoves. Per\u00f2 no va ser fins al 2003, quan, en el seu restaurant, Ferran<\/span>\u00a0Adri\u00e0<\/span>\u00a0juntament amb el seu germ\u00e0 Albert i els seus col\u00b7laboradors van aconseguir adaptar aquesta t\u00e8cnica als seus plats.<\/p>\n

Podeu anar fins a Barcelona, al restaurant\u00a0Tickets<\/span> d’Albert Adri\u00e0; per\u00f2 tamb\u00e9 podeu venir fins al nostre restaurant d’aplicaci\u00f3: el tenim molt m\u00e9s a prop, som m\u00e9s econ\u00f2mics i els nostres alumnes del CFGM de Cuina i Gastronomia ja tenen entre mans la cuina molecular. \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

<\/a>Al men\u00fa gastron\u00f2mic del nostre restaurant d’aplicaci\u00f3, un dels dos aperitius que s’ofereixen \u00e9s l’oliva esf\u00e8rica F. A. El comensal, com el lector d’aquesta entrada, l’abreviatura F. A. indefectiblement la identifica amb el nom del celeb\u00e8rrim cuiner catal\u00e0 Ferran Adri\u00e0. I \u00e9s que va… Llegeix m\u00e9s\u00bb<\/a><\/p>\n","protected":false},"author":5,"featured_media":11889,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[325,30,205,1,29],"tags":[353,333,192,97],"class_list":["post-11888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cfgm-cuina","category-cicles-formatius","category-entorn","category-general","category-portada","tag-alimentacio","tag-aula-daplicacio","tag-gastronomia","tag-practiques"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/comments?post=11888"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11888\/revisions"}],"predecessor-version":[{"id":11908,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/posts\/11888\/revisions\/11908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media\/11889"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/media?parent=11888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/categories?post=11888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesramoncoll\/wp-json\/wp\/v2\/tags?post=11888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}