{"id":4,"date":"2011-02-07T21:14:07","date_gmt":"2011-02-07T20:14:07","guid":{"rendered":"http:\/\/www.josper.es\/blog\/?p=4"},"modified":"2021-02-02T18:16:21","modified_gmt":"2021-02-02T18:16:21","slug":"bringing-the-high-heat","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/bringing-the-high-heat\/","title":{"rendered":"Subiendo las temperaturas del cielo de Dub\u00e1i con Josper"},"content":{"rendered":"\n

Los comensales est\u00e1n ocupados buscando nuevos superlativos para describir el recientemente inaugurado At.mosphere en Dubai. Est\u00e1 situado en Burj Dubai, y tiene una altura de 1,350 pies (412 metros), por lo que es el edificio m\u00e1s alto del mundo. Pero todo lo que su chef puede decir de \u00e9l es cu\u00e1n grande es su At.mosphere, situado en la planta 122 del recientemente inaugurado edificio Burj Dubai, un edificio que modestamente se define como “El centro de ahora”. Al llegar los invitados son propulsados por el ascensor desde el nivel de calle hasta la planta 123, para luego descender por la escalera interior hacia el sal\u00f3n-recibidor del restaurante. A partir de aqu\u00ed se puede optar por una mesa en el comedor de 80 asientos dise\u00f1ado por Adam Tihany o por un asiento en el sal\u00f3n de 130 asientos.<\/p>\n\n\n\n

El chef ejecutivo Dwayne Cheer describe su men\u00fa como “de temporada y contempor\u00e1nea”. La idea es que el alimento tiene que hacer frente a la ubicaci\u00f3n y la vista sin igual, por lo que el restaurante promete “los m\u00e1s altos est\u00e1ndares de calidad de los alimentos, utilizando s\u00f3lo ingredientes frescos sirviendo una cocina europea moderna ecl\u00e9ctica, haciendo \u00e9nfasis en la parrilla”.<\/p>\n\n\n\n

\u00bfAlguna vez hab\u00e9is trabajado en un restaurante donde la cocina y el \u00e1rea de almacenamiento est\u00e1n s\u00f3lo un nivel por encima o por debajo del piso donde se recibe la comida? Si es as\u00ed, os pod\u00e9is imaginar los problemas log\u00edsticos para el env\u00edo de alimentos diarios hasta este restaurante. Como m\u00ednimo, los hu\u00e9spedes pagan al restaurante por su problema. El men\u00fa inicial ten\u00eda entrantes sobre los 50 d\u00f3lares y platos sobre los 90 d\u00f3lares. Cuesta 176 d\u00f3lares por persona reservar una de las plazas en el comedor privado.<\/p>\n\n\n\n

Lo que es inusual aqu\u00ed es que no se suele ver un lugar para comer a este nivel de lujo y que los precios vayan con lo que b\u00e1sicamente es un concepto que se basa en la parrilla de cocci\u00f3n de llama abierta. Sin embargo, esto es lo que se ha hecho en At.mosphere.<\/p>\n\n\n\n

Ah, pero qu\u00e9 parrilla utilizan. Es un Josper, horno de parrilla, que se describe como “una barbacoa cerrada doble, a carb\u00f3n vegetal Binchut\u00e1n,  y dise\u00f1ado en Espa\u00f1a.” Esta doble funci\u00f3n de horno y parrilla asegura m\u00e1s calor y mayor velocidad de cocci\u00f3n que equipos similares, y proclama ser tan eficiente como para que los ahorros en carb\u00f3n paguen el equipo en 18 meses.<\/em><\/p>\n\n\n\n

Esa es una promesa de altura, teniendo en cuenta que un Josper puede llegar hasta los 24.000 d\u00f3lares, aunque los modelos m\u00e1s peque\u00f1os cuestan mucho menos. Pero es una pieza de equipamiento \u00fanica que ya est\u00e1 entrando en las cocinas de todo Estados Unidos.<\/p>\n\n\n\n

El Financial Times<\/em> de Londres lo describe as\u00ed: “Consumiendo carb\u00f3n de alta calidad, el Josper es, sencillamente, la barbacoa de interior m\u00e1s caliente que existe. Tiene una puerta que, cuando est\u00e1 cerrada, asegura que ninguna humedad natural o sabor se escapa de los alimentos en \u00e9l cocinados. A menudo, un Josper se describe como un horno, aunque su funci\u00f3n principal es la de parrilla”.<\/p>\n\n\n\n

El documento tambi\u00e9n cita a Raphael Duntoye, usuario de un Josper y chef de La Maison de Mayfair Petite, como lamentando que s\u00f3lo compr\u00f3 una unidad, no dos: “Cada cocinero que ha llegado a su cocina para comprobar el Josper ha terminado por comprar uno”, reporta el Financial Times<\/em>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Los Josper son grandes en Europa, pero a\u00fan tienen que cuajar en los Estados Unidos. En Europa a los chefs les da un soponcio porque les permite utilizar t\u00e9cnicas simples en una cocina comercial contempor\u00e1nea  cocinando a velocidad de v\u00e9rtigo como requiere un restaurante concurrido.<\/p>\n\n\n\n

Observamos en la lista de los productos de este a\u00f1o en el pr\u00f3ximo Sal\u00f3n NAFEM que los fabricantes de Estados Unidos han comenzado a comercializar otro pedazo de equipo de cocina que tiene sus ra\u00edces en Espa\u00f1a -la plancha-  para los clientes de Estados Unidos. El Josper podr\u00eda ser el siguiente. Ser\u00eda una adici\u00f3n valiosa para muchas cocinas de alto volumen, especialmente en restaurantes de carnes. La pr\u00f3xima vez que est\u00e9n en Europa, pregunten a su alrededor para ver si se pueden ver uno en acci\u00f3n. Cuando un restaurante al nivel de At.mosphere presume de tener uno, pueden estar seguros de que vale la pena.
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Los comensales est\u00e1n ocupados buscando nuevos superlativos para describir el recientemente inaugurado At.mosphere en Dubai. Est\u00e1 situado en Burj Dubai, y tiene una altura de 1,350 pies (412 metros), por lo que es el edificio m\u00e1s alto del mundo. Pero todo lo que su chef puede decir de \u00e9l es cu\u00e1n grande es su At.mosphere, […]<\/p>\n","protected":false},"author":4,"featured_media":26390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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