tag:blogger.com,1999:blog-55940474129247653832011-11-12T10:46:03.821-08:00Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.comBlogger111100tag:blogger.com,1999:blog-5594047412924765383.post-84036756736152297202007-09-17T08:08:00.000-07:002007-09-17T08:13:40.798-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_e2qKBN17Jrg/Ru6Y5nNiB6I/AAAAAAAAABE/LJbLnZSATBg/s1600-h/IMG_4677.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_e2qKBN17Jrg/Ru6Y5nNiB6I/AAAAAAAAABE/LJbLnZSATBg/s320/IMG_4677.JPG" alt="" id="BLOGGER_PHOTO_ID_5111190742657796002" border="0" /></a><br />BLACK DOLMASI<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-8403675673615229720?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com1tag:blogger.com,1999:blog-5594047412924765383.post-68847105631964195182007-09-17T07:56:00.001-07:002007-09-17T08:04:51.050-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_e2qKBN17Jrg/Ru6WeXNiB5I/AAAAAAAAAA8/HyphefZoxfU/s1600-h/IMG_4591.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp3.blogger.com/_e2qKBN17Jrg/Ru6WeXNiB5I/AAAAAAAAAA8/HyphefZoxfU/s320/IMG_4591.JPG" alt="" id="BLOGGER_PHOTO_ID_5111188075483105170" border="0" /></a><br />GRENOBLE<br /><br />Estamos llevando pattiseria, hace ya unas semnas (a decir verdad la primera semana de claces) hisimos este grenoble, originario de Grenoble, Francia.<br /><br />Marcipan, ron, vainilla, chocolate y nuez, son los ingredientes de este chocolate.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-6884710563196419518?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-78251834812582049142007-06-03T20:03:00.000-07:002007-06-03T20:04:35.892-07:00<div><embed quality="high" type="application/x-shockwave-flash" src="http://www.frappr.com/ajax/yvmap.swf" flashvars="host=http://www.frappr.com/&origin=blogger&amp;lo=1&mvid=137439809317" salign="l" align="middle" scale="noscale" width="500" height="300"></embed><div style="width:400px;text-align:left;"><a href="http://visitor.frappr.com/?sig=visitor_map&src_mvid=137439809317&amp;origin=blogger" target="_blank"><img src="http://frappr.com/i/gyo.gif" border="0/" /></a><a href="http://www.frappr.com/?a=constellation_map&mapid=137439647489&amp;src=flash_map&sig=visitor_map&amp;src_mvid=137439809317&origin=blogger&amp;ct=seemore" target="_blank"><img src="http://frappr.com/i/s.gif" border="0/" /></a><a href="http://www.frappr.com/?a=constellation_map&mapid=137439647489&amp;src=flash_map&sig=visitor_map&amp;src_mvid=137439809317&origin=blogger&amp;ct=pendingpins" target="_blank"><img src="http://frappr.com/dyn_map/137439647489/origin:blogger/p.gif" border="0/" /></a><a href="http://www.frappr.com/?a=feedback&amp;type=vm" target="_blank"><img src="http://frappr.com/i/h.gif" border="0/" /></a></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-7825183481258204914?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-3799458416192593842007-04-11T20:42:00.000-07:002007-04-11T20:50:38.594-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_e2qKBN17Jrg/Rh2q4giHLpI/AAAAAAAAAA0/EAfeXITbcbI/s1600-h/IMG_3656.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_e2qKBN17Jrg/Rh2q4giHLpI/AAAAAAAAAA0/EAfeXITbcbI/s320/IMG_3656.JPG" alt="" id="BLOGGER_PHOTO_ID_5052382244761972370" border="0" /></a>Un filete de sierra sobre una cama de verduras crujientes y con caviar de aceitunas.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-379945841619259384?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-18113939799555164142007-04-11T20:39:00.000-07:002007-04-11T20:42:00.965-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_e2qKBN17Jrg/Rh2qOAiHLoI/AAAAAAAAAAs/VQwKsjIL21g/s1600-h/IMG_3637.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp2.blogger.com/_e2qKBN17Jrg/Rh2qOAiHLoI/AAAAAAAAAAs/VQwKsjIL21g/s320/IMG_3637.JPG" alt="" id="BLOGGER_PHOTO_ID_5052381514617532034" border="0" /></a><br />Teja de parmesano, una buena opcion para decoraciones.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-1811393979955516414?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-69931045530938138732007-04-11T19:44:00.000-07:002007-04-11T19:54:16.448-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_e2qKBN17Jrg/Rh2ddgiHLnI/AAAAAAAAAAk/7Ad5L41udBw/s1600-h/IMG_3626.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp0.blogger.com/_e2qKBN17Jrg/Rh2ddgiHLnI/AAAAAAAAAAk/7Ad5L41udBw/s320/IMG_3626.JPG" alt="" id="BLOGGER_PHOTO_ID_5052367487254343282" border="0" /></a><br />Muchos ya conocemos esta tecnica de la esferificacion de Ferran Adria, creada en el bulli.<br /><br />Este tecnica es muy buena, nos permite jugar un poco con los ingredientes para darle otra textura a nuestros platillos.<br /><br />La tecnica de la esferificacion consiste en agregar alginato a un pure en cantidades especificas, se rellena un jeringa y se vierten gotas en agua con sal calsificada, se sacan las perlas con un cuchara con orificios para escurrir el agua con sales y se vierten en agua potable para enjuagarlas.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-6993104553093813873?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-5519352564486321972007-04-11T19:39:00.000-07:002007-04-11T19:44:03.986-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_e2qKBN17Jrg/Rh2ccwiHLmI/AAAAAAAAAAc/Mfrxc98iuWU/s1600-h/IMG_3666.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp1.blogger.com/_e2qKBN17Jrg/Rh2ccwiHLmI/AAAAAAAAAAc/Mfrxc98iuWU/s320/IMG_3666.JPG" alt="" id="BLOGGER_PHOTO_ID_5052366374857813602" border="0" /></a><br />Lo transparente que se ve en esta imagen es papa, con una diferente textura,esta papa sirve para decorar los platillos y da una exelente presentacion.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-551935256448632197?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com2tag:blogger.com,1999:blog-5594047412924765383.post-78547337954329745322007-04-09T20:51:00.001-07:002007-04-09T20:51:37.774-07:00<div style="width:480px; text-align: center;"><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w86.photobucket.com/pbwidget.swf?pbwurl=http://w86.photobucket.com/albums/k111/barksten_1/.my_first_widget.pbw" height="360" width="480"></embed><a href="http://photobucket.com" target="_blank"><img src="http://pic.photobucket.com/getyourown.gif" style="border-width: 0;" vspace="1"></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-7854733795432974532?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-54254506074947404782007-04-09T11:00:00.000-07:002007-04-09T11:02:21.008-07:00<a href="http://bp3.blogger.com/_e2qKBN17Jrg/Rhp_QYVKppI/AAAAAAAAAAU/2j3RXMdEswc/s1600-h/caviar+de+AzaFran.jpg"><img id="BLOGGER_PHOTO_ID_5051489851435296402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp3.blogger.com/_e2qKBN17Jrg/Rhp_QYVKppI/AAAAAAAAAAU/2j3RXMdEswc/s320/caviar+de+AzaFran.jpg" border="0" /></a> <div> <span style="font-size:130%;color:#ff9900;">PerLas de AzaFran.</span></div><div> </div><div>Mis primeras perlas hechas con agar-agar.</div><div> </div><div> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-5425450607494740478?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-81886605324508261262007-04-09T10:56:00.000-07:002007-04-09T10:59:50.936-07:00<p align="center"><span style="font-family:georgia;font-size:130%;color:#ff0000;">Ren y Stimpy</span><a href="http://bp2.blogger.com/_e2qKBN17Jrg/Rhp-kIVKpoI/AAAAAAAAAAM/g5envP2eEl0/s1600-h/ren+y+stympi.jpg"><img id="BLOGGER_PHOTO_ID_5051489091226084994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp2.blogger.com/_e2qKBN17Jrg/Rhp-kIVKpoI/AAAAAAAAAAM/g5envP2eEl0/s320/ren+y+stympi.jpg" border="0" /></a></p><div align="center">un pastel k decore en clase, no se me ocurrio otro dibujo y tome este k se me hiso mui diferente a los demas del salon. </div><div align="center">kedo muy bien para ser el primer intento.<br /></div><div align="center"></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-8188660532450826126?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0tag:blogger.com,1999:blog-5594047412924765383.post-26484531649259177442007-04-01T08:06:00.000-07:002007-04-01T08:10:47.396-07:00<h3 style="color: rgb(51, 102, 255); font-family: trebuchet ms;">Esferas liquidas de aceite. </h3> <div style="color: rgb(51, 102, 255); font-family: trebuchet ms;"> <strong><span style="font-size:100%;"><span style="font-size: 85%;">Hoy estuve haciendo unas pruebas con azúcar y aceite, probé hacer una esferas de azúcar con aceite líquido adentro, una textura súper maravillosa y sorpresiva, es una cápsula de caramelo, dura, resistente, crocante y al morderla, una textura liquida del aceite. Además no solo de aceite, se puede hacer con otros líquidos, zumos, néctar, reducciones, etc.<br />Estas esferas se logran gracias a la gravedad, se realiza un caramelo punto bola fuerte, mi forma de hacerla fue, introduciendo el aceite en una jeringa, y pasar la punta de la jeringa por el caramelo haciendo una pequeña película, luego agregar el aceite con cuidado para formar la esfera, gracias a la densidad del aceite y la gravedad, se forma una cápsula y se deja caer en un envase con aceite para que el caramelo no se rompa ni se pegue.</span></span></strong></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5594047412924765383-2648453164925917744?l=chefjoseguerrero.blogspot.com' alt='' /></div>Jose Guerrerohttp://www.blogger.com/profile/09790531093282077604noreply@blogger.com0