{"id":2051,"date":"2022-09-05T18:26:07","date_gmt":"2022-09-05T18:26:07","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2051"},"modified":"2022-09-16T02:21:19","modified_gmt":"2022-09-16T02:21:19","slug":"fondo-blanco","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/fondo-blanco\/","title":{"rendered":"Fondo blanco"},"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-2051","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Fondo blanco ","url":"https:\/\/vimeo.com\/750038073","descripcion":"Lo que com\u00fanmente se conoce como caldos, en cocina se llaman fondos, y constituyen uno de los pilares b\u00e1sicos de la cocina.\r\nPara acercarnos a los fondos vamos a comenzar haciendo uno blanco, tambi\u00e9n conocido como fondo claro.\r\n\r\nEn esta lecci\u00f3n te ense\u00f1amos a hacer, de manera muy sencilla, un fondo con carne de ave y ternera al que le a\u00f1adiremos el sabor de algunos vegetales b\u00e1sicos.","preparacion":"Desangramos las carcasas de ave previamente en un bol con agua fr\u00eda.\r\nIntroducimos en una olla con 4 o 5 litros de agua fr\u00eda las carcasas junto a los huesos de ternera.\r\n\r\nTroceamos el puerro, las zanahorias y la cebolla y las metemos en la olla.\r\n\r\nHacemos el \u201cbouquet garni\u201d y lo a\u00f1adimos a la olla.\r\n\r\nEncendemos el fuego a temperatura media.\r\n\r\nDurante la cocci\u00f3n del fondo, desespumamos y desgrasamos frecuentemente.\r\n\r\nTras 3 horas de cocci\u00f3n, pasamos el fondo por un colador y obtenemos el fondo blanco.","ingredientes":"5 l. de agua\r\n2 kg. de carcasas de ave.\r\n1 kg. de huesos de ternera.\r\n300 gr. de cebollas.\r\n400 gr. de zanahorias.\r\n300 gr. de puerros.\r\nPara el \u201cbouquet garni\u201d:\r\nPerejil\r\nLaurel\r\nTomillo","utensilios":"Olla\r\nPelador de verduras\r\nCuchillos\r\nAra\u00f1a\r\nEspumadera\r\nBol\r\nColador","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":false,"producto":{"ID":2191,"post_author":"3","post_date":"2022-09-08 13:33:55","post_date_gmt":"2022-09-08 13:33:55","post_content":"contenido","post_title":"FONDOS B\u00c1SICOS Y SALSAS","post_excerpt":"Aprende a preparar los principales fondos y toda una variedad de salsas con las que potenciar\u00e1s aromas, texturas y sabores.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"fondos-basicos-y-salsas","to_ping":"","pinged":"","post_modified":"2022-09-16 17:47:15","post_modified_gmt":"2022-09-16 17:47:15","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2191","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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