{"id":2000,"date":"2022-09-05T12:24:41","date_gmt":"2022-09-05T12:24:41","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2000"},"modified":"2022-09-07T17:14:42","modified_gmt":"2022-09-07T17:14:42","slug":"asar","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/asar\/","title":{"rendered":"Asar"},"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-2000","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Asar","url":"https:\/\/vimeo.com\/manage\/videos\/745765609","descripcion":"El asado es una t\u00e9cnica que se puede hacer de muchas maneras.\r\nPor eso, en esta lecci\u00f3n te vamos a ofrecer distintas opciones para que puedas asar tanto la carne como el pescado.\r\n\r\nTendremos en cuenta siempre el tama\u00f1o que tienen los alimentos para elegir si los hacemos a la parrilla, a la plancha, en sart\u00e9n o en el horno, con el objetivo de lograr un asado perfecto.\r\n\r\nMientras aprendemos a asar, conoceremos en qu\u00e9 consiste la \u201cReacci\u00f3n de Maillard\u201d, una serie de cambios (caramelizaci\u00f3n de los az\u00facares de los jugos) que sufre el producto durante el asado y, tambi\u00e9n, durante otras t\u00e9cnicas de cocci\u00f3n.","preparacion":"Usamos la t\u00e9cnica de asado que m\u00e1s nos convenga seg\u00fan el tama\u00f1o del producto (piezas m\u00e1s grandes en el horno).\r\nPara hacer carne:\r\n\r\nPincelamos con aceite la carne y tambi\u00e9n la sart\u00e9n, donde marcaremos toda la superficie de la carne. Opcionalmente podemos hornear (a unos 160\u00ba durante unos 4 o 5 minutos) si deseamos un asado que proporcione una temperatura coraz\u00f3n m\u00e1s elevada.\r\n\r\nDejamos que se atempere, para evitar que los jugos se derramen al corte.\r\n\r\n\r\nPara hacer pescado:\r\n\r\nIntroducimos la lubina en una soluci\u00f3n salina (siguiendo la proporci\u00f3n de 1 litro de agua por 80 gr de sal) unos 3-4 minutos. Posteriormente, secamos con papel absorbente, antes de pincelar con aceite la sart\u00e9n y el pescado. Asamos con temperatura media o media-alta, primero por la parte con piel y coloc\u00e1ndole un peso encima a la pieza de pescado, para que toda la piel est\u00e9 en contacto con las sart\u00e9n, hasta que obtengamos una textura crujiente y dorada. Volteamos hasta que se haga por el otro lado y obtengamos un asado perfecto.","ingredientes":"El asado, como veremos en esta lecci\u00f3n, es una t\u00e9cnica ideal para carnes, pescados y vegetales, principalmente.\r\nSe requieren alg\u00fan tipo de grasas (como el aceite), seg\u00fan el m\u00e9todo de asado","utensilios":"Sartenes\r\nHorno\r\nCuchillos\r\nPinzas\r\nPincel de silicona\r\nEsp\u00e1tula\r\nTerm\u00f3metro de sonda\r\nPlaca de horno","nombre_del_instructor":"Jordi Cruz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/158ac866-1.jpg","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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