{"id":2335,"date":"2026-11-06T08:47:15","date_gmt":"2026-11-06T08:47:15","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=2335"},"modified":"2026-11-06T09:09:38","modified_gmt":"2026-11-06T09:09:38","slug":"__trashed-6","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2026\/11\/06\/__trashed-6\/","title":{"rendered":"La fisica e il sapore: quando la cucina si fa sentire"},"content":{"rendered":"

\"\"Durante un laboratorio di catering nel corso di laurea in Scienze e Culture Enogastronomiche, guidato da uno chef giapponese, ho scoperto che la cucina non \u00e8 fatta soltanto di sapori e profumi, ma anche di suoni.<\/p>\n

Tra i colori accesi delle verdure, gli aromi del pesce e le diverse preparazioni, \u00e8 stato soprattutto lo sfrigolio della frittura a catturare la mia attenzione.<\/p>\n

Quando abbiamo immerso nell’olio caldo la carne ricoperta di panko<\/i>, il tipico pangrattato giapponese, ho sentito un crepitio intenso e continuo, sembrava un brusio vivace, quasi musicale.<\/div>\n
Ho scoperto che quel suono nasce dall’acqua presente negli alimenti che, a contatto con l’olio caldo, si trasforma in vapore formando tante piccole bolle. Intanto, il calore favorisce la reazione di Maillard, responsabile di parte della doratura e degli aromi della crosticina.<\/div>\n
Al tatto, il panko era ruvido e leggero, mentre dopo la frittura diventava croccante. Un contrasto sorprendente con il pesce cotto al vapore, dalla consistenza morbida e delicata. In questo caso, il vapore cede calore condensandosi sulla superficie del pesce, permettendo una cottura controllata.<\/div>\n
Mi hanno colpito anche le verdure, tagliate con precisione e ancora croccanti.<\/div>\n
Ho capito cos\u00ec che dietro ogni consistenza e ogni suono della cucina si nascondono fenomeni fisici e chimici.<\/div>\n
E che, a volte, per scoprire la scienza che si nasconde in un piatto, basta semplicemente ascoltare.<\/div>\n
\"\"<\/div>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Durante un laboratorio di catering nel corso di laurea in Scienze e Culture Enogastronomiche, guidato da uno chef giapponese, ho scoperto che la cucina non … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[87],"class_list":["post-2335","post","type-post","status-publish","format-standard","hentry","category-scegsensi","tag-enogastronomia"],"yoast_head":"\nLa fisica e il sapore: quando la cucina si fa sentire - Sceg Communication Marketing Lab<\/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:\/\/sceglab.uniroma3.it\/index.php\/2026\/11\/06\/__trashed-6\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La fisica e il sapore: quando la cucina si fa sentire - 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