{"id":205,"date":"2021-02-12T13:20:37","date_gmt":"2021-02-12T18:20:37","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/?p=205"},"modified":"2021-02-13T14:42:01","modified_gmt":"2021-02-13T19:42:01","slug":"las-roscas-maravillosas-de-nueva-york-kay-davis-lorton","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/2021\/02\/12\/las-roscas-maravillosas-de-nueva-york-kay-davis-lorton\/","title":{"rendered":"Las roscas maravillosas de Nueva York – Kay Davis-Lorton"},"content":{"rendered":"

Kay Davis-<\/span>Lorton<\/span>\u00a0<\/span><\/p>\n

Profesora Arnedo-Aldrich<\/span>\u00a0<\/span><\/p>\n

Gastronom\u00eda y\u00a0<\/span>s<\/span>alud en el\u00a0<\/span>m<\/span>undo\u00a0<\/span>hi<\/span>sp\u00e1nico<\/span>\u00a0<\/span><\/p>\n

8 febrero 2021<\/span>\u00a0<\/span><\/p>\n

L<\/span>as roscas<\/span>\u00a0maravillos<\/span>a<\/span>s de Nueva York<\/span>\u00a0<\/span><\/p>\n

Mar\u00eda\u00a0<\/span>Mestayer<\/span>\u00a0<\/span>habl\u00f3 mucho<\/span>\u00a0<\/span>sobre el pan\u00a0<\/span>en su libro<\/span>,<\/span>\u00a0<\/span>llamado<\/span>\u00a0<\/span>Historia de la Gastronom\u00eda<\/span><\/i>. Ella dijo que \u201cdebe influir mucho la clase de harina y el agua.\u201d (<\/span>Mestayer<\/span>\u00a0<\/span>91<\/span>)\u00a0<\/span>E<\/span>lla explic\u00f3\u00a0<\/span>c\u00f3mo\u00a0<\/span>e<\/span>n\u00a0<\/span>lugares como\u00a0<\/span>Andaluc\u00eda, Castilla, o Vizcaya<\/span>, el pan espa\u00f1ol\u00a0<\/span>t<\/span>uvo<\/span>\u00a0<\/span>el mismo nombre, pero los\u00a0<\/span>sabores\u00a0<\/span>fueron\u00a0<\/span>diferentes<\/span>.\u00a0<\/span>Adem\u00e1s,<\/span>\u00a0<\/span>c\u00f3mo<\/span>\u00a0el\u00a0<\/span>pan<\/span>\u00a0<\/span>catal<\/span>\u00e1n\u00a0<\/span>fue<\/span>\u00a0<\/span>diferente<\/span>\u00a0en Par\u00eds o en Viena\u00a0<\/span>(<\/span>Mestayer<\/span>\u00a091)<\/span>.<\/span>\u00a0Pienso qu<\/span>e\u00a0<\/span>la\u00a0<\/span>principal\u00a0<\/span>diferencia de los lugares\u00a0<\/span><\/span>fue<\/span>\u00a0<\/span>los ingredientes<\/span>.\u00a0<\/span>El tipo de los\u00a0<\/span>ingredientes<\/span>\u00a0cambian<\/span> la\u00a0<\/span>qu\u00edmica<\/span>\u00a0que\u00a0<\/span>ocurre<\/span>\u00a0cuando est\u00e1 cocinando y hor<\/span>neando<\/span>,<\/span>\u00a0tal es el caso con\u00a0<\/span>las roscas<\/span>.<\/span>\u00a0<\/span><\/p>\n

En los Estados Unidos,\u00a0<\/span>hay mucho debate sobre\u00a0<\/span>las roscas<\/span>\u00a0y cual estado tiene la mejor<\/span>\u00a0rosca.<\/span>\u00a0<\/span>Pero<\/span>\u00a0<\/span>mucha gente<\/span>\u00a0<\/span>dir\u00e1<\/span>\u00a0que las roscas de la ciudad de Nueva York son las mejores.\u00a0<\/span>Mi lugar favorito en la ciudad que yo compro<\/span>\u00a0las<\/span>\u00a0roscas se llama\u00a0<\/span>Zabars<\/span>.\u00a0<\/span>Las<\/span> est\u00e1n muy\u00a0<\/span>correosas<\/span>\u00a0y deliciosas.<\/span>\u00a0<\/span>Si tom<\/span>a<\/span>\u00a0la receta de una rosca de Nueva York y\u00a0<\/span>la\u00a0<\/span>sigue<\/span>\u00a0<\/span>exactamente<\/span>\u00a0pero no\u00a0<\/span>hace<\/span>\u00a0en<\/span>\u00a0Nueva York<\/span>,\u00a0<\/span>no sabe\u00a0<\/span>igual<\/span>.<\/span>\u00a0<\/span>La raz\u00f3n por esto es porque el agua es diferente.\u00a0<\/span>El agua\u00a0<\/span>de<\/span>\u00a0<\/span>la ciudad de Nueva York\u00a0es \u201c<\/span>suave\u201d. Este<\/span> significa\u00a0<\/span>hay menos m<\/span>inerales<\/span>\u00a0en el agua,\u00a0<\/span>espec\u00edficamente<\/span>\u00a0<\/span>calcio<\/span>\u00a0y\u00a0<\/span>magnesio<\/span>. El agua es m\u00e1s\u00a0<\/span>salad<\/span>a<\/span>\u00a0y\u00a0<\/del><\/span><\/span>lo\u00a0<\/del><\/span>fortalece<\/span>\u00a0el gluten en\u00a0<\/span>la\u00a0<\/span>masa<\/span>\u00a0(<\/span>Bliz<\/span>)<\/span>.<\/span>\u00a0<\/span>Esto hace que\u00a0<\/span>lo<\/span> rosca\u00a0<\/span>es\u00a0<\/span>m\u00e1s correos<\/span>a<\/span>.\u00a0<\/span>Quiz\u00e1s<\/span>,<\/span>\u00a0el cambio en el agua afecta\u00a0<\/span><\/span>otros platos\u00a0<\/span>tambi\u00e9n<\/span>, e<\/span>specialmente horneando<\/span>, como\u00a0Mestayer\u00a0dijo<\/span>.<\/span>\u00a0<\/span><\/p>\n

\u00bf<\/span>Tienes una tienda de roscas que t\u00fa piens<\/span>a<\/span>s que es la mejor?\u00a0<\/span>\u00bfEn\u00a0<\/span>cu\u00e1l<\/span>\u00a0estado\u00a0<\/span>o pa\u00eds\u00a0<\/span>la<\/del><\/span> est\u00e1?<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>\"\"<\/p>\n

La\u00a0<\/span>r<\/span>osca \u2013\u00a0Bagel<\/span>\u00a0<\/span><\/p>\n

Calcio \u2013 Calcium<\/span>\u00a0<\/span><\/p>\n

Magnesio<\/span>\u00a0\u2013\u00a0<\/span>Magnesium<\/span>\u00a0<\/span><\/p>\n

Fortalecer \u2013\u00a0<\/span>To<\/span>\u00a0strengthen<\/span>\u00a0<\/span><\/p>\n

La masa<\/span>\u00a0\u2013\u00a0<\/span>Dough<\/span>\u00a0<\/span><\/p>\n

Correosa<\/span>\u00a0\u2013\u00a0<\/span>Chewy<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n

Obras citadas<\/p>\n

Blitz, Matt. \u201cIs\u00a0New York\u00a0Water\u00a0Really\u00a0The\u00a0Secret\u00a0To\u00a0The\u00a0Best\u00a0Bagels\u00a0and Pizza?\u201d\u00a0<\/span>Food\u00a0&\u00a0Wine<\/span><\/i>, 11 May 2016,\u00a0<\/span>www.foodandwine.com\/news\/new-york-water-bagels-pizza<\/span>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Mestayer<\/span>\u00a0de Echag\u00fce, Mar\u00eda.\u00a0<\/span>Historia de la Gastronom\u00ed<\/span><\/i>a<\/span><\/i>, 1943,\u00a0<\/span>lms<\/span>.dickinson.edu\/<\/span>pluginfile<\/span>.php\/1499956\/<\/span>course<\/span>\/<\/span>section<\/span>\/235584\/Historia%20de%20la%20gastronomia%20cap%203.pdf.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Kay Davis-Lorton\u00a0 Profesora Arnedo-Aldrich\u00a0 Gastronom\u00eda y\u00a0salud en el\u00a0mundo\u00a0hisp\u00e1nico\u00a0 8 febrero 2021\u00a0 Las roscas\u00a0maravillosas de Nueva York\u00a0 Mar\u00eda\u00a0Mestayer\u00a0habl\u00f3 mucho\u00a0sobre el pan\u00a0en su libro,\u00a0llamado\u00a0Historia de la Gastronom\u00eda. Ella dijo que \u201cdebe influir mucho la clase de harina y el agua.\u201d (Mestayer\u00a091)\u00a0Ella explic\u00f3\u00a0c\u00f3mo\u00a0en\u00a0lugares como\u00a0Andaluc\u00eda, Castilla, o Vizcaya, el pan espa\u00f1ol\u00a0tuvo\u00a0el mismo nombre, pero los\u00a0sabores\u00a0fueron\u00a0diferentes.\u00a0Adem\u00e1s,\u00a0c\u00f3mo\u00a0el\u00a0pan\u00a0catal\u00e1n\u00a0fue\u00a0diferente\u00a0en Par\u00eds o en Viena\u00a0(Mestayer\u00a091).\u00a0Pienso […]<\/p>\n","protected":false},"author":4521,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/users\/4521"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/spanishgastronomy2021\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}