{"id":2054,"date":"2022-09-05T18:28:05","date_gmt":"2022-09-05T18:28:05","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2054"},"modified":"2022-09-15T14:12:12","modified_gmt":"2022-09-15T14:12:12","slug":"fondo-oscuro","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/fondo-oscuro\/","title":{"rendered":"Fondo oscuro"},"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-2054","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Fondo oscuro ","url":"https:\/\/vimeo.com\/749818953","descripcion":"En esta lecci\u00f3n aprender\u00e1s a elaborar un fondo oscuro. Te ense\u00f1aremos los secretos para tostar los ingredientes que luego le dar\u00e1n un color y un sabor llenos de personalidad.\r\nCon este fondo podr\u00e1s enriquecer muchos de los platos m\u00e1s importantes del recetario.","preparacion":"Precalentamos el horno a 180\u00ba\r\nIntroducimos la placa en el horno con los huesos para tostarlos durante 30 o 40 minutos.\r\n\r\nExtraemos los huesos y a\u00f1adir la bresa de verdura previamente cortada.\r\n\r\nMetemos en el horno los huesos tostados y la bresa durante 25 minutos a 180\u00ba\r\n\r\nSacamos la placa del horno e introducimos en una olla con agua fr\u00eda los huesos y la bresa, ayud\u00e1ndonos de unas pinzas.\r\n\r\nPonemos la olla en el fuego a temperatura media.\r\n\r\nMientras, calentamos la placa con los restos de grasa. Luego, retiramos la grasa de la bandeja en un bol.\r\n\r\nVolvemos a calentar la placa con la sustancia restante y desglasamos con el vino tinto. Una vez reducido, lo a\u00f1adimos al fondo.\r\n\r\nIntroducimos en el fondo el bouquet garni.\r\n\r\nEl fondo se deja 10 horas, hasta que reduzca -se podr\u00eda dejar desde 4 a 24 horas-mientras se va desespumando\r\n\r\nTras la cocci\u00f3n, colamos el fondo por un colador.5 l. de agua\r\n","ingredientes":"3 kg. de huesos de ternera\r\n500 ml. de vino tinto\r\n350 gr de tomates\r\n300 gr. de cebollas\r\n200 gr. de puerros\r\n350 gr. de zanahorias\r\nPara el \u201cbouquet garni\u201d:\r\nPerejil\r\nLaurel\r\nTomillo","utensilios":"Horno\r\nPlaca de horno\r\nEspumadera\r\nPinzas\r\nJarra\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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