{"id":2072,"date":"2022-09-05T18:38:54","date_gmt":"2022-09-05T18:38:54","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2072"},"modified":"2022-09-17T01:43:09","modified_gmt":"2022-09-17T01:43:09","slug":"salsas-ligadas-bechamel-veloute-espanola","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/salsas-ligadas-bechamel-veloute-espanola\/","title":{"rendered":"Salsas ligadas: bechamel , velout\u00e9, espa\u00f1ola"},"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-2072","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Salsas ligadas: bechamel , velout\u00e9, espa\u00f1ola","url":"https:\/\/vimeo.com\/750517426","descripcion":"En esta complet\u00edsima lecci\u00f3n vas a aprender los secretos de las salsas ligadas, cuyo dominio es muy importante si quieres convertirte en un Masterchef.\r\nTe mostraremos lo que es un \u201croux\u201d -mezcla b\u00e1sica de grasa y harina- y elaboraremos los tres tipos de roux m\u00e1s importantes: blanco, rubio y oscuro.\r\n\r\nCon ellos te ense\u00f1aremos a hacer tres salsas fundamentales en la cocina: la bchamel, la \u201cvelout\u00e9\u201d y la llamada \u201csalsa espa\u00f1ola\u201d.\r\n\r\nTras esta lecci\u00f3n, ver\u00e1s como tus posibilidades en la cocina crecen de forma espectacular.","preparacion":"Para hacer 1 l de bechamel (para croquetas):\r\nPonemos en una olla los 120 gr de mantequilla para fundirla. Una vez fundida, a\u00f1adimos 120 gr de harina blanca y removemos. Obtenemos un roux blanco y lo dejamos atemperar.\r\n\r\nCalentamos la leche sin que llegue a ebullici\u00f3n.\r\n\r\nVolvemos a calentar el roux y vertemos de golpe la leche, sin dejar de remover.\r\n\r\nSalpimentamos esta mezcla a\u00f1adi\u00e9ndole nuez moscada, y esperamos hasta que hierva y cuaje.\r\n\r\n\r\nPara hacer 500 ml de \u201cvelout\u00e9\u201d (semi ligera):\r\n\r\nFundimos 50 gr de mantequilla. Cuando est\u00e9 fundida le a\u00f1adimos 50 gr de harina blanca. Removemos y rehogamos hasta darle el color dorado t\u00edpico del roux rubio. Dejamos atemperar y volvemos a ponerlo a calentar, en ese momento, le adicionamos un fondo de marisco que tenemos preparado previamente. Disolvemos el roux en\u00e9rgicamente hasta que ligue.\r\n\r\nSalpimentamos y a\u00f1adimos nuez moscada. Le damos calor hasta obtener la textura que buscamos.\r\n\r\n\r\nPara hacer 500 ml de salsa \u201cespa\u00f1ola\u201d (semi ligera):\r\n\r\nFundimos 40 gr de mantequilla y le adicionamos 40 gr de harina tostada (previamente en el horno), y removemos para hacer un roux oscuro.\r\n\r\nDejamos atemperar y le a\u00f1adimos una cucharada de concentrado de tomate. Volvemos a calentar el roux y le a\u00f1adimos, de golpe, el fondo oscuro que tenemos preparado con antelaci\u00f3n.\r\n\r\nLo llevamos a ebullici\u00f3n sin dejar de remover\r\n\r\nSalpimentamos y buscamos la textura apropiada de la salsa.","ingredientes":"Para los roux:\r\nMantequilla\r\nHarinas\r\nPara la bechamel:\r\n120 gr de mantequilla\r\n120 gr de harina blanca\r\n1 l de leche\r\nNuez moscada\r\nPimienta blanca\r\nSal\r\n\r\nPara la velout\u00e9:\r\n50 gr de mantequilla\r\n50 gr de harina blanca\r\n500 ml de fondo de marisco\r\nSal\r\nPimienta blanca\r\nNuez moscada\r\n\r\nPara la salsa \u201cespa\u00f1ola\u201d:\r\n40 gr de mantequilla\r\n40 gr de harina tostada\r\n500 ml de fondo oscuro\r\nConcentrado de tomate\r\nSal\r\nPimienta negra","utensilios":"Ollas\r\nVarillas\r\nBoles\r\nCucharas\r\nB\u00e1scula\r\nCazos\r\nCucharones soperos","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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