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Ingredientes y espesantes

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Ingredientes y espesantes

Riddle

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About this activity

Adivina, adivinanza

Created by

Cocina Caprice
Cocina Caprice
Spain

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Ingredientes y espesantes
 

Ingredientes y espesantesOnline version

Adivina, adivinanza

by Cocina Caprice
1

Ingrediente microbiano que nace de la fermentación y resiste ácido

Pistas

No es azúcar ni sal

Se usa en vinagretas y salsas

Resiste acidez

Base espesa de salsas frías

2

Soy una parte de una salsa madre

Pistas

Se cocina para evitar sabor crudo

Viene en tres colores

Grasa y harina cocidas que sirven para quitar sabor a crudo

3

Técnica de remate rápida

Pistas

Rectifica textura

Se añade con la salsa caliente

Mantequilla y harina, crudo y al final de la cocción

4

Textura aterciopelada

Pistas

Sin sabor fuerte

Se usa para espesantes suaves

Almidón japonés de una raíz, disuelve frío y espesa al caliente

5

Gelificante fuerte

Pistas

Firme al enfriar

Resiste calor

Producto de alga roja que hierve para activarse y gelifica al enfriar

6

Se hidrata en frío

Pistas

Textura firme al enfriar

Se activa al calor y al frío

Gelatina en hojas o polvo que se hidrata y gelifica al enfriar

7

Mantiene la emulsión

Pistas

Clave en mayonesas

Previene separación aceite-agua

Emulsionante de agua y grasa presente en la yema

8

Protege emulsiones

Pistas

Evita grumos y huevo revuelto

Se mide con kilo y batir

Añadir calor líquido poco a poco para no cortar las yemas

9

Espesante rápido

Pistas

Apaga grumos en líquidos

Se mezcla fría y luego se cocina

Polvo disuelto en agua fría para evitar grumos

10

Problema textura

Pistas

Control de firmeza y proceso

Puede ocurrir por exceso de rigidez

Estado líquido gelificado que falla si es demasiado firme

 
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