{"id":4505,"date":"2022-06-06T20:47:36","date_gmt":"2022-06-06T20:47:36","guid":{"rendered":"https:\/\/transforminghigher.education\/?p=4505"},"modified":"2022-08-12T18:02:25","modified_gmt":"2022-08-12T18:02:25","slug":"lets-celebrate-sustainable-gastronomy-together","status":"publish","type":"post","link":"https:\/\/transforminghigher.education\/es\/lets-celebrate-sustainable-gastronomy-together\/","title":{"rendered":"\u00a1CELEBREMOS JUNTOS LA GASTRONOM\u00cdA SOSTENIBLE!"},"content":{"rendered":"
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La gastronom\u00eda sostenible es esa cocina que tiene en cuenta el origen de los ingredientes, c\u00f3mo son cultivados, c\u00f3mo llegan a los mercados y, finalmente, a los platos. Es decir, apoya la protecci\u00f3n de la biodiversidad y la preservaci\u00f3n de la cultura..<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A prop\u00f3sito de la celebraci\u00f3n del D\u00eda de la Gastronom\u00eda Sostenible (18 de junio), quisimos aprovechar para incluir una receta de crema de cilantro criollo<\/em>, hecha por In\u00e9s del Rosario Haas Naal, del octavo semestre, procedente de la comunidad de Nunkin\u00ed, y pertenece al Instituto Tecnol\u00f3gico Superior de Calkin\u00ed en el Estado de Campeche, M\u00e9xico; un ejemplo perfecto de c\u00f3mo nuestras universidades piloto y sus estudiantes incluyen los cinco elementos del \u00e9xito en sus proyectos y a la vez contribuyen al planeta y a sus comunidades social y econ\u00f3micamente.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredientes\u00a0 \u00a0 \u00a0<\/span> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong><\/p>

  • 2 Tazas de cilantro criollo proveniente de los huertos familiares<\/li>
  • 190g queso crema<\/li>
  • 1 diente de ajo<\/li>
  • 3 cucharadas soperas de mayonesa<\/li>
  • 2 cucharadas soperas de jugo lim\u00f3n criollo<\/li>
  • 1 cucharada sopera de mantequilla<\/li>
  • Caldo de pollo<\/li>
  • 1 cucharada sopera de mantequilla<\/li>
  • 1 chile jalape\u00f1o del huerto<\/li>
  • Sal al gusto<\/li>
  • Galletas saladas<\/li><\/ul>

    Materiales<\/strong><\/span><\/p>

    • Licuadora<\/li>
    • Recipientes<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Procedimiento<\/strong><\/span><\/p>

      1. Cosecha de hojas de cilantro de 15-20 d\u00edas aproximadamente de germinaci\u00f3n.<\/li>
      2. Lavamos y desinfectamos muy bien el cilantro criollo.<\/li>
      3. Cortamos el cilantro en partes peque\u00f1as.<\/li>
      4. Asamos un ajo a fuego lento a la le\u00f1a.<\/li>
      5. Procedemos a vaciar la media crema en la licuadora, el cilantro, chile jalape\u00f1o, la mantequilla y el caldo de pollo previamente cocinado y procedemos a licuar por 10 minutos aproximadamente.<\/li>
      6. Mientras se licua, mesclamos la mayonesa con el queso crema hasta tener una mescla homog\u00e9nea.<\/li>
      7. Una vez terminada de licuar se le a\u00f1ade la mezcla homog\u00e9nea con 2 cucharadas de lim\u00f3n criollo, sal al gusto y procedemos a licuar nuevamente por 5 minutos aproximadamente.<\/li>
      8. Una vez que terminamos de licuar lo vaciamos en recipientes y se refrigera por 1 hora para que agarre consistencia.<\/li>
      9. \u00a1Listo para servir acompa\u00f1amos con galletas o con verduras!<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Sustainable gastronomy is that cuisine that considers the origin of the ingredients, how they\u2019re grown, how they reach the markets and, finally, the dish itself. In other words, it supports the protection of biodiversity and the preservation of culture and customs. So, to celebrate Sustainable Gastronomy Day (June 18), we wanted to use this opportunity […]<\/p>\n","protected":false},"author":1,"featured_media":4506,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-4505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nLET'S CELEBRATE SUSTAINABLE GASTRONOMY TOGETHER! · Transforming Higher Education<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/transforminghigher.education\/es\/lets-celebrate-sustainable-gastronomy-together\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LET'S CELEBRATE SUSTAINABLE GASTRONOMY TOGETHER! · Transforming Higher Education\" \/>\n<meta property=\"og:description\" content=\"Sustainable gastronomy is that cuisine that considers the origin of the ingredients, how they\u2019re grown, how they reach the markets and, finally, the dish itself. 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