{"id":1991,"date":"2022-09-05T12:19:22","date_gmt":"2022-09-05T12:19:22","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=1991"},"modified":"2022-09-07T17:12:59","modified_gmt":"2022-09-07T17:12:59","slug":"adicion-de-azucar","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/adicion-de-azucar\/","title":{"rendered":"Adici\u00f3n de az\u00facar"},"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-1991","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Adici\u00f3n de az\u00facar ","url":"https:\/\/vimeo.com\/manage\/videos\/745316585","descripcion":"Podemos conservar utilizando una alta concentraci\u00f3n de az\u00facar que elimine el agua de los productos. En esta lecci\u00f3n te vamos a ense\u00f1ar c\u00f3mo hacerlo.\r\nPrimero encontrar\u00e1s los principales tipos de az\u00facares que tienen funciones conservantes: az\u00facar blanco, az\u00facar moreno, o la miel.\r\n\r\nLuego podr\u00e1s ver las elaboraciones que se basan en la adici\u00f3n de az\u00facar: la mermelada, la confitura, el arrope, la fruta escarchada o el alm\u00edbar.\r\n\r\nAdem\u00e1s, te ense\u00f1aremos los diferentes tipos de alm\u00edbar y las proporciones de agua y az\u00facar que tienen, o las temperaturas que deben alcanzar para que podamos conservar los alimentos.","preparacion":"ESCARCHADO: blanquear la fruta. Limpiar la fruta, meterla en un alm\u00edbar, y una vez concentrado se saca y se deja reposar (incluso dentro del alm\u00edbar 24 o 48 horas). Pasado ese tiempo se vuelve a introducir en el alm\u00edbar y se puede repetir este proceso 5-7 veces. Con peque\u00f1as cocciones conseguimos concentrar el nivel de az\u00facar.\r\nMERMELADA: misma cantidad de fruta que de az\u00facar\r\nCONFITURA: es igual que la mermelada, pero utilizando pulpa o pur\u00e9 de fruta en lugar de producto entero.\r\n\r\nALM\u00cdBAR: Tanto por tanto (TPT): tanto de az\u00facar (kg) \/ tanto de agua (litros).\r\nEl punto del alm\u00edbar se mide o bien por el ojo (texturas) o por temperatura:\r\n\u2022 Puntos del alm\u00edbar a ojo (puntos de concentraci\u00f3n de az\u00facar):\r\n- Hilo muy fino (de hebra floja)\r\n- Hilo m\u00e1s grueso (de hebra fuerte)\r\n- Punto de globo (cuando al coger un poco con la espumadera y soplar se hace como una burbuja)\r\n- Punto de bola (cuando est\u00e1 bastante duro el alm\u00edbar)\r\n\r\n\u2022 Puntos del alm\u00edbar por temperatura (a m\u00e1s temperatura, mayor concentraci\u00f3n de az\u00facar):\r\n- 104\u00ba: concentraci\u00f3n m\u00ednima de az\u00facares\r\n- 115\u00ba-120\u00ba: se empieza a saturar el l\u00edquido de az\u00facar, mucho m\u00e1s conservante, m\u00e1s dulce, mucha m\u00e1s cantidad de az\u00facar","ingredientes":"Sobre todos vegetales, como frutas y verduras.","utensilios":"Ollas\r\nEnvases para conservaciones\r\nBoles\r\nCucharas\r\nColadores","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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