{"id":2016,"date":"2022-09-05T12:32:44","date_gmt":"2022-09-05T12:32:44","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2016"},"modified":"2023-02-07T12:10:57","modified_gmt":"2023-02-07T12:10:57","slug":"guisar-o-estofar","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/guisar-o-estofar\/","title":{"rendered":"Guisar o estofar"},"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-2016","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Guisar o estofar.","url":"https:\/\/vimeo.com\/749762400","descripcion":"Una de las t\u00e9cnicas de cocci\u00f3n que m\u00e1s se utiliza para los platos de cuchara es la de guisar o estofar. En esta lecci\u00f3n veremos que se trata de una t\u00e9cnica mixta, ya que se dan la concentraci\u00f3n y la expansi\u00f3n.\r\nDestacaremos la importancia de que se mezclen bien los diversos jugos que entran en contacto, y de que tapemos el recipiente para evitar que se evaporen los l\u00edquidos durante la cocci\u00f3n.\r\n\r\nIgualmente, explicaremos que para el guiso o estofado todos los ingredientes se deben cocer en el mismo recipiente, pero cada uno tiene unos tiempos de cocci\u00f3n determinados. C\u00f3mo ejemplo veremos un \u201cmar y monta\u00f1a\u201d a base de langostinos y pechuga de pollo.","preparacion":"Para guisar o estofar:\r\nSe deben cocer todos los ingredientes en el mismo recipiente para que se mezclen todos los jugos.\r\n\r\nPodemos sofre\u00edr algunos ingredientes al principio y reservarlos para volver a incorporarlos m\u00e1s tarde.\r\n\r\nSeg\u00fan la dureza y textura, cada ingrediente requerir\u00e1 una determinada cantidad de l\u00edquido y un tiempo de cocci\u00f3n diferente.\r\n\r\n\r\nPara hacer el guiso de mar y monta\u00f1a:\r\n\r\nEn la olla se sofr\u00eden los ingredientes seg\u00fan su tama\u00f1o, siguiendo un orden. Primero sofre\u00edmos con aceite los langostinos y reservamos. Luego a\u00f1adimos aceite y doramos el pollo. Una vez dorado, agregamos las verduras, removemos y a\u00f1adimos el vino blanco. Tras unos minutos incorporamos el fondo de ave, tapamos y dejamos que se haga a fuego medio-bajo. Al final de la cocci\u00f3n a\u00f1adimos los langostinos.","ingredientes":"En esta lecci\u00f3n como ejemplo de guiso se elige un \u201cmar y monta\u00f1a\u201d con:\r\n8 Langostinos\r\n600 gr. de pechuga de pollo troceada\r\n2 Zanahorias\r\n3 dientes de ajos\r\n1 Cebolla\r\n1 Calabac\u00edn\r\n150ml. de vino blanco\r\n1 litro de fondo de ave\r\nTomate\r\nLaurel\r\nSal\r\nPimienta","utensilios":"Ollas\r\nBoles\r\nPinzas\r\nEsp\u00e1tulas\r\nEspumadera\r\nAra\u00f1a\r\nColador","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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