{"id":2004,"date":"2022-09-05T12:25:52","date_gmt":"2022-09-05T12:25:52","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2004"},"modified":"2022-09-07T17:15:11","modified_gmt":"2022-09-07T17:15:11","slug":"breseado-o-braseado","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/breseado-o-braseado\/","title":{"rendered":"Breseado o braseado"},"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-2004","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Breseado o braseado ","url":"https:\/\/vimeo.com\/manage\/videos\/745810540","descripcion":"Vamos a ver el breseado o braseado, una de las t\u00e9cnicas de cocci\u00f3n m\u00e1s adecuadas si queremos trabajar piezas grandes de carne.\r\nTe ense\u00f1aremos c\u00f3mo se hace una bresa con vegetales. Tambi\u00e9n, c\u00f3mo se deben a\u00f1adir grasas y l\u00edquidos para que la carne quede siempre en su punto.\r\n\r\nEncontrar\u00e1s la explicaci\u00f3n de la concentraci\u00f3n y la expansi\u00f3n de los jugos, dos procesos que se dan durante la cocci\u00f3n.\r\n\r\nY te daremos las claves de tiempo y temperatura para bresear tanto las carnes, como los pescados.","preparacion":"Calentamos una olla con aceite y doramos la carne para que se vaya sellando. Volteamos para que se dore por toda la superficie.\r\nMientras se dora la carne, cortamos las diferentes verduras.\r\n\r\nA la carne le a\u00f1adimos el aceite y la bresa de verduras. Tapamos y bajamos fuego, dejando que se haga lentamente la carne hasta que se quede tierna.\r\n\r\nA\u00f1adimos vino blanco cuando est\u00e9 comenzando a secarse, y salpimentamos.\r\n\r\n(Opcionalmente podemos hornear la carne, cambi\u00e1ndola a una cocotte con una masa que haga de sellado de la tapa).","ingredientes":"1\u20195 kg de carne bridada\r\n1 puerro\r\n1 cebolla\r\n2 zanahorias\r\n1 tomate\r\n2 dientes de ajo\r\n150 ml de vino blanco\r\nLaurel\r\nAceite de oliva\r\nSal\r\nPimienta","utensilios":"Cuchillo\r\nHilo de bridar\r\nCocotte\r\nOllas\r\nEsp\u00e1tulas\r\nEspumadera\r\nPinzas\r\nCuchillo","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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