{"id":2034,"date":"2022-09-05T16:14:59","date_gmt":"2022-09-05T16:14:59","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2034"},"modified":"2022-09-16T02:18:58","modified_gmt":"2022-09-16T02:18:58","slug":"escalfar","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/escalfar\/","title":{"rendered":"Escalfar"},"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-2034","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Escalfar","url":"https:\/\/vimeo.com\/750184282","descripcion":"Escalfar es una t\u00e9cnica de cocci\u00f3n que consiste en sumergir un alimento y cocerlo en un l\u00edquido sin que dicho l\u00edquido llegue a ebullici\u00f3n.\r\nLos l\u00edquidos que se utilizan en este m\u00e9todo pueden variar: agua, leche, fondos o consom\u00e9s, por ejemplo.\r\n\r\nEn esta lecci\u00f3n vamos a explicarte dos ejemplos paradigm\u00e1ticos del escalfado: el del pescado blanco y el del huevo.\r\n\r\nCon ellos, tendr\u00e1s dos versiones diferentes del procedimiento del escalfado: mediante horneado, o con l\u00edquido centrifugando.","preparacion":"Dos m\u00e9todos diferentes de escalfado, para pescados y huevos.\r\n\r\nPara hacer pescados escalfado:\r\n\r\nUntamos una fuente con mantequilla y colocamos los filetes de pescado salpimentados. Cubrimos con chalotas picadas (o ingredientes al gusto, ajo, perejil, por ejemplo) y rociamos con un poco de vinagre y fumet de pescado, y cubrimos la fuente con papel de aluminio. Metemos en el horno, previamente calentado durante 5 minutos.\r\n\r\n\r\nPara hacer los huevos escalfados:\r\n\r\nColocamos 2 litros de agua con 200 ml de vinagre en una olla. Llevamos a hervor, sacamos y removemos para que tenga efecto de centrifugado, momento en que a\u00f1adimos el huevo para que se haga con el calor residual el l\u00edquido.","ingredientes":"Esta t\u00e9cnica est\u00e1 muy recomendada para pescados, verduras, y huevos principalmente.","utensilios":"Ollas\r\nEspumaderas\r\nPlaca de horno\r\nBandeja de horno\r\nBoles\r\nPinzas\r\nGuantes de horno\r\nJarras\r\nCuchillos\r\nPapel de aluminio","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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