{"id":62323,"date":"2021-07-10T17:27:54","date_gmt":"2021-07-10T15:27:54","guid":{"rendered":"https:\/\/projectfood-fr.stackstaging.com\/?p=62323"},"modified":"2023-02-15T12:36:17","modified_gmt":"2023-02-15T11:36:17","slug":"quatrieme-rendez-vous-avec-un-hote-dans-salle-demo-bar","status":"publish","type":"post","link":"https:\/\/projectfood.fr\/?p=62323","title":{"rendered":"Quatri\u00e8me rendez-vous avec un h\u00f4te dans la salle de d\u00e9mo"},"content":{"rendered":"<h2>CAIPIROSKA \u00c0 LA FRAISE<\/h2>\n<p>Dans ce rendez-vous, nous avons notre<strong> Bartender Davide Ragusa<\/strong>, dans notre <strong>salle D\u00e9mo Bar<\/strong> que vous connaissez maintenant, qui en utilisant l\u2019\u00e9quipement Projectfood, pr\u00e9parera l\u2019une des longues boissons les plus demand\u00e9es, une <strong>Caipiroska \u00e0 la fraise<\/strong>.<\/p>\n<p>Les \u00e9quipements en question sont la <strong>machine \u00e0 gla\u00e7ons<\/strong> et le<strong> broyeur<\/strong>, qui dans la pr\u00e9paration d\u2019un cocktail, la fonction de la glace et surtout la fa\u00e7on dont elle est utilis\u00e9e est d\u2019une importance primordiale dans la r\u00e9ussite finale du produit.<\/p>\n<p>Ceux qui travaillent derri\u00e8re un comptoir savent que dans les boissons secou\u00e9es, les cubes ne doivent pas trop fondre, sinon le r\u00e9sultat sera une boisson alcoolis\u00e9e dilu\u00e9e, au go\u00fbt insipide, voire d\u00e9sagr\u00e9able.<\/p>\n<p>Le secret r\u00e9side dans les d\u00e9lais, qui doivent \u00eatre rapides et dans le processus fait de quelques r\u00e8gles, mais essentielles.<\/p>\n<p>Une autre r\u00e8gle importante est la qualit\u00e9 de la glace, qui est directement proportionnelle \u00e0 sa transparence.<\/p>\n<p>Cela signifie que la glace pure est transparente, tandis que la glace opaque contient des r\u00e9sidus contenus dans l\u2019eau.<\/p>\n<p>C\u2019est pourquoi notre conseil est de le produire non pas par effet de cong\u00e9lation, mais par des machines \u00e0 glace professionnelles, comme les n\u00f4tres, bien s\u00fbr, immatricul\u00e9es <strong>Projectfood!<\/strong><\/p>\n<p>Jetez un oeil \u00e0 la vid\u00e9o!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CAIPIROSKA \u00c0 LA FRAISE Dans ce rendez-vous, nous avons notre Bartender Davide Ragusa, dans notre salle D\u00e9mo Bar que vous connaissez maintenant, qui en utilisant l\u2019\u00e9quipement Projectfood, pr\u00e9parera l\u2019une des longues boissons les plus demand\u00e9es, une Caipiroska \u00e0 la fraise. Les \u00e9quipements en question sont la machine \u00e0 gla\u00e7ons et le broyeur, qui dans la [&hellip;]<\/p>\n","protected":false},"author":5301,"featured_media":62328,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[81],"tags":[],"class_list":["post-62323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ristorazione"],"featured_image_src":{"landsacpe":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/quarto-appuntamento-nella-sala-demo-bar.png",300,300,false],"list":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/quarto-appuntamento-nella-sala-demo-bar.png",300,300,false],"medium":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/quarto-appuntamento-nella-sala-demo-bar.png",300,300,false],"full":["https:\/\/projectfood.fr\/wp-content\/uploads\/2021\/07\/quarto-appuntamento-nella-sala-demo-bar.png",300,300,false]},"_links":{"self":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts\/62323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/users\/5301"}],"replies":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62323"}],"version-history":[{"count":0,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/posts\/62323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=\/wp\/v2\/media\/62328"}],"wp:attachment":[{"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/projectfood.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}