{"id":1988,"date":"2022-09-05T12:17:51","date_gmt":"2022-09-05T12:17:51","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=1988"},"modified":"2022-09-07T17:12:24","modified_gmt":"2022-09-07T17:12:24","slug":"salazon","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/salazon\/","title":{"rendered":"Salaz\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-1988","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Salaz\u00f3n ","url":"https:\/\/vimeo.com\/manage\/videos\/745283429","descripcion":"La salaz\u00f3n es una t\u00e9cnica de conservaci\u00f3n muy antigua, que consiste en a\u00f1adir gran cantidad de sal a los alimentos para deshidratarlos y frenar la acci\u00f3n bacteriana.\r\nEn esta lecci\u00f3n veremos que la sal no solo conserva, sino que tambi\u00e9n modifica la textura y el sabor del producto.\r\n\r\nPara ello, te ense\u00f1aremos a hacer la salaz\u00f3n en casa de pescados como el bacalao, el salm\u00f3n, las sardinas, o la apreciada mojama.\r\n\r\nTe explicaremos c\u00f3mo se hace la salmuera, y estaremos siempre pendientes de que las proporciones de sal sean las adecuadas para que la t\u00e9cnica de la salaz\u00f3n tenga \u00e9xito.","preparacion":"Para \u201csemi salaz\u00f3n\u201d de un lomo de salm\u00f3n:\r\nCubrimos el salm\u00f3n con az\u00facar morena y az\u00facar blanca, sal y pimienta. La proporci\u00f3n que se sigue es 1 kg de sal por 0\u20195 kg de az\u00facar aproximadamente. La cantidad de pimienta es de 12 a 15 gr. Tambi\u00e9n le a\u00f1adimos ralladura de lima y de naranja, aunque se puede combinar con hierbas o especias al gusto. Lo dejamos 24 horas en reposo.\r\n\r\nPara el at\u00fan semi seco (mojama):\r\n\r\nMetemos la pieza de at\u00fan en sal durante unas 4 horas. Luego dejamos la pieza colgada para que se oree en frigor\u00edfico o c\u00e1mara hasta que se deseque.\r\n\r\nPara las sardinas:\r\n\r\nCubrirlas con sal gorda durante 24 horas.","ingredientes":"Una t\u00e9cnica apropiada para:\r\nPescados como el bacalao, o pescados azules como el salm\u00f3n, el at\u00fan (para hacer mojama), la sardina, anchoas, arenques y similares; adem\u00e1s de huevas.\r\nCarnes como el cerdo (para hacer jam\u00f3n o tocino), vaca o caballo (para hacer cecina).\r\nVegetales como la aceituna.\r\nPara la salaz\u00f3n de salm\u00f3n:\r\nLomo de salm\u00f3n\r\n1 kg de sal\r\n250 gr de az\u00facar morena\r\n250 gr de az\u00facar blanca\r\n12-15 gr de pimienta negra\r\nRalladura de lima\r\nRalladura de naranja\r\n\r\nPara la salaz\u00f3n del at\u00fan (mojama):\r\nAt\u00fan\r\nSal\r\n\r\nPara la salaz\u00f3n de sardinas:\r\nSardinas\r\nSal gorda","utensilios":"Bandejas o recipientes con paredes altas.\r\nEnvases herm\u00e9ticos\r\nCuchillos\r\nC\u00e1maras o espacios de refrigeraci\u00f3n.","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 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Salaz\u00f3n - Capabilia<\/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:\/\/www.escuelamasterchef.com\/videos\/salazon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salaz\u00f3n - Capabilia\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/\" \/>\n<meta property=\"og:site_name\" content=\"Capabilia\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-07T17:12:24+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/\",\"url\":\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/\",\"name\":\"Salaz\u00f3n - Capabilia\",\"isPartOf\":{\"@id\":\"https:\/\/www.escuelamasterchef.com\/#website\"},\"datePublished\":\"2022-09-05T12:17:51+00:00\",\"dateModified\":\"2022-09-07T17:12:24+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Videos\",\"item\":\"https:\/\/www.escuelamasterchef.com\/videos\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Salaz\u00f3n\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/#website\",\"url\":\"https:\/\/www.escuelamasterchef.com\/\",\"name\":\"Capabilia\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.escuelamasterchef.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Salaz\u00f3n - Capabilia","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/","og_locale":"en_US","og_type":"article","og_title":"Salaz\u00f3n - Capabilia","og_url":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/","og_site_name":"Capabilia","article_modified_time":"2022-09-07T17:12:24+00:00","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/","url":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/","name":"Salaz\u00f3n - Capabilia","isPartOf":{"@id":"https:\/\/www.escuelamasterchef.com\/#website"},"datePublished":"2022-09-05T12:17:51+00:00","dateModified":"2022-09-07T17:12:24+00:00","breadcrumb":{"@id":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.escuelamasterchef.com\/videos\/salazon\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.escuelamasterchef.com\/videos\/salazon\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Videos","item":"https:\/\/www.escuelamasterchef.com\/videos\/"},{"@type":"ListItem","position":2,"name":"Salaz\u00f3n"}]},{"@type":"WebSite","@id":"https:\/\/www.escuelamasterchef.com\/#website","url":"https:\/\/www.escuelamasterchef.com\/","name":"Capabilia","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.escuelamasterchef.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/1988"}],"collection":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos"}],"about":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/types\/videos"}],"author":[{"embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/comments?post=1988"}],"version-history":[{"count":3,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/1988\/revisions"}],"predecessor-version":[{"id":2264,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/1988\/revisions\/2264"}],"wp:attachment":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/media?parent=1988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/categories?post=1988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}