{"id":23311,"date":"2023-05-22T14:27:53","date_gmt":"2023-05-22T12:27:53","guid":{"rendered":"http:\/\/luxiders.com.w01cc729.kasserver.com\/?p=23311"},"modified":"2024-03-08T13:11:15","modified_gmt":"2024-03-08T12:11:15","slug":"entrevista-chef-phil-fanning-cocina-molecular","status":"publish","type":"post","link":"https:\/\/luxiders.com\/es\/entrevista-chef-phil-fanning-cocina-molecular\/","title":{"rendered":"Entrevista con el prestigioso chef Phil Fanning | La belleza de la cocina molecular"},"content":{"rendered":"
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Nos sentamos con el prestigioso chef Phil Fanning de Paris House para preguntarle todo sobre la cocina molecular y la forma en que implementa las t\u00e9cnicas modernistas en su cocina. Interesante es lo que nos cuenta.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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Para recibir el Newsletter de Luxiders Magazine,\u00a0suscr\u00edbete aqu\u00ed<\/a><\/em><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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El mundialmente reconocido chef Phil Fanning es el jefe de cocina del restaurante Paris House<\/a><\/span>, situado en Woburn (Inglaterra). Para saber m\u00e1s sobre la cocina molecular, nos pusimos en contacto con Fanning para que nos diera su opini\u00f3n. Nos explica las ventajas de la cocina molecular, o lo que que \u00e9l denomina como “T\u00e9cnicas Modernistas”. Tambi\u00e9n habla de la sostenibilidad en la gastronom\u00eda, de Paris House, de su introducci\u00f3n a la cocina molecular, etc.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM – Luxiders Magazine<\/em><\/strong>
\nPF – Phil Fanning<\/em><\/strong><\/p>\n

LM: \u00bfCu\u00e1l es su relaci\u00f3n con la cocina molecular y por qu\u00e9 empez\u00f3 a especializarse en ella?<\/strong><\/em><\/p>\n

PF: Las t\u00e9cnicas moleculares se han popularizado en los \u00faltimos diez o quince a\u00f1os. Ahora la mayor\u00eda de los cursos universitarios incluyen una introducci\u00f3n b\u00e1sica. Los cocineros m\u00e1s j\u00f3venes est\u00e1n muy interesados en que se les ense\u00f1en estas t\u00e9cnicas, lo que sin duda impulsa su uso a un cierto nivel. Mi primera experiencia real con la cocina modernista fue cuando cen\u00e9 en el Fat Duck hace unos quince a\u00f1os. Como joven cocinero, me qued\u00e9 asombrado de lo que se pod\u00eda conseguir. A partir de ese momento, empec\u00e9 a aprender lo que es posible en la cocina, y c\u00f3mo puede ayudar a mi estilo personal a la hora de cocinar.<\/p>\n

LM: \u00bfCu\u00e1les son los beneficios de la Cocina Molecular?<\/em><\/strong><\/p>\n

PF: Los m\u00e9todos de la Cocina Molecular permiten un mayor control sobre los ingredientes de una forma que los m\u00e9todos m\u00e1s tradicionales no pueden. Este mayor control conduce generalmente a niveles m\u00e1s altos de consistencia y, a menudo, a menos desperdicio. Las t\u00e9cnicas modernistas tambi\u00e9n pueden utilizarse para introducir texturas y presentaciones inusuales e interesantes que pueden hacer m\u00e1s agradable o entretenido el consumo.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM: \u00bfCu\u00e1les son los retos a la hora de crear cocina molecular?<\/em><\/strong><\/p>\n

PF: Es muy f\u00e1cil excederse en el uso de t\u00e9cnicas modernistas y hacer que un plato parezca falso o artificial. Mi opini\u00f3n es que las t\u00e9cnicas modernistas deber\u00edan utilizarse para realzar un plato ya de por s\u00ed s\u00f3lido, en lugar de ser la pieza central. Otro reto es que muchos ingredientes modernistas requieren condiciones muy espec\u00edficas para funcionar o rendir al m\u00e1ximo. Para conseguir estas condiciones se necesitan conocimientos profundos y, a veces, equipos especializados y muy caros.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM: \u00bfCu\u00e1les son las principales sugerencias de men\u00fas moleculares que recomienda degustar en su restaurante?<\/em><\/strong><\/p>\n

PF: No tenemos un plato espec\u00edfico que destaque como “modernista”. En cambio, la mayor\u00eda de los platos de nuestro men\u00fa degustaci\u00f3n tienen un elemento o t\u00e9cnica modernista que los sustenta. Quiz\u00e1 un granito congelado con nitr\u00f3geno l\u00edquido, o un trozo de carne cocinado sous vide<\/em>, o una piel de gel termoestable hecha con carragenina Iota y Kappa. En nuestro plato actual de “Cottage Pie” de ternera, la carne estofada se cocina\u00a0sous vide<\/em> durante doce horas a noventa grados, y la costilla de ternera se cocina durante cuatro horas a cincuenta y cinco grados. La piel de patata est\u00e1 hecha de gr\u00e1nulos de trigo que revientan como palomitas con un intenso sabor a patata. Estos m\u00e9todos moleculares se combinan con antiguas t\u00e9cnicas y combinaciones de sabores para crear el mejor Cottage Pie<\/em> que jam\u00e1s hayas probado.<\/p>\n

\u00a0 \u00a0<\/strong><\/em><\/p>\n

+\u00a0 Words: <\/strong><\/em><\/p>\n

Emma Dahl
\n<\/strong><\/em>Luxiders Magazine<\/strong><\/em><\/p>\n

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