{"id":1976,"date":"2022-09-05T12:12:24","date_gmt":"2022-09-05T12:12:24","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=1976"},"modified":"2022-09-16T02:15:10","modified_gmt":"2022-09-16T02:15:10","slug":"pasteurizacion","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/pasteurizacion\/","title":{"rendered":"Pasteurizaci\u00f3n"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-1976","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Pasteurizaci\u00f3n","url":"https:\/\/vimeo.com\/750096148","descripcion":"En esta lecci\u00f3n te ense\u00f1aremos la pasteurizaci\u00f3n, una de las t\u00e9cnicas de conservaci\u00f3n basadas en el calor.\r\nDe una forma sencilla, podr\u00e1s pasteurizar muchas elaboraciones en casa.\r\n\r\nAqu\u00ed te ofreceremos dos ejemplos b\u00e1sicos: la pasteurizaci\u00f3n en tarros herm\u00e9ticos (una t\u00e9cnica con mucha tradici\u00f3n en las cocinas de muchos hogares), y la pasteurizaci\u00f3n de envasados al vac\u00edo.\r\n\r\nTe ense\u00f1aremos a eliminar sus bacterias pat\u00f3genas a trav\u00e9s de la temperatura del agua, para que obtengas unas conservas caseras espectaculares.\r\n","preparacion":"Consideraciones generales:\r\nSi queremos hacer la \u201calta pasteurizaci\u00f3n\u201d se recomienda una temperatura que oscile entre 70\u00ba y 80\u00ba durante un periodo de 15 a 20 minutos.\r\n\r\nPara la \u201cbaja pasteurizaci\u00f3n\u201d, los par\u00e1metros de temperatura var\u00edan entre los 65\u00ba y los 68\u00ba, y su tiempo recomendado es de 30 a 35 minutos.\r\n\r\nA los productos, una vez pasteurizados se les debe bajar la temperatura lo m\u00e1s r\u00e1pidamente posible, y despu\u00e9s, refrigerarse para su conservaci\u00f3n.\r\n\r\nPodemos pasteurizar alimentos envasados al vac\u00edo. Sumergiendo las bolsas en agua siguiendo el mismo procedimiento anterior.","ingredientes":"En esta lecci\u00f3n no aparecen ingredientes concretos de una receta com\u00fan, pero se detallan las conservas aplicables a una amplia gama de productos frescos y elaborados.","utensilios":"Envases herm\u00e9ticos resistentes al calor.\r\nTerm\u00f3metro con sonda\r\nOllas\r\nM\u00e1quina de vac\u00edo\r\nBolsas de vac\u00edo\r\nPinzas\r\nBoles\r\nBandejas altas","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":false,"producto":{"ID":2187,"post_author":"3","post_date":"2022-09-08 13:28:15","post_date_gmt":"2022-09-08 13:28:15","post_content":"contenido","post_title":"T\u00c9CNICAS DE COCCI\u00d3N Y CONSERVACI\u00d3N","post_excerpt":"Aqu\u00ed aprender\u00e1s lo que necesitas para saber c\u00f3mo tratar los alimentos, c\u00f3mo conservarlos y distintas formas de cocinarlos.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"tecnicas-de-coccion-y-conservacion","to_ping":"","pinged":"","post_modified":"2022-09-17 02:39:17","post_modified_gmt":"2022-09-17 02:39:17","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2187","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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