{"id":2075,"date":"2022-09-05T18:40:10","date_gmt":"2022-09-05T18:40:10","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2075"},"modified":"2022-09-17T01:33:44","modified_gmt":"2022-09-17T01:33:44","slug":"aceites-infusionados-ajo-hierbas-carbon","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/aceites-infusionados-ajo-hierbas-carbon\/","title":{"rendered":"Aceites infusionados: ajo, hierbas, carb\u00f3n"},"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-2075","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Aceites infusionados: ajo, hierbas, carb\u00f3n","url":"https:\/\/vimeo.com\/750172554","descripcion":"En esta complet\u00edsima lecci\u00f3n encontrar\u00e1s todo lo necesario para aromatizar aceites.\r\nUsando siempre aceites suaves, te ense\u00f1aremos a infusionar, macerar, o utilizar la t\u00e9cnica del vac\u00edo, logrando que los aromas penetren en los diferentes aceites.\r\n\r\nPrimero te ense\u00f1aremos tres t\u00e9cnicas para infusionar el aceite en caliente, donde trabajaremos ajos, frutos secos y carb\u00f3n\r\n\r\nY tambi\u00e9n, podr\u00e1s disfrutar de los aceites infusionados en fr\u00edo. Aprender\u00e1s a aromatizar con hierbas, y todas las posibilidades que encierra el vac\u00edo para infusionar casi cualquier ingrediente.","preparacion":"Para hacer aceite de ajo:\r\nPartimos una cabeza de ajos por la mitad y la confitamos en aceite a baja temperatura. Retiramos y dejamos atemperar, cubriendo con papel film.\r\n\r\n\r\nPara hacer aceite de frutos secos:\r\n\r\nFre\u00edmos los pi\u00f1ones en abundante aceite hasta que est\u00e9n dorados. Dejamos atemperar y filmamos para que repose.\r\n\r\n\r\nPara hacer aceite de carb\u00f3n:\r\n\r\nEn un cazo ponemos papel de aluminio y lo calentamos con soplete hasta que se ponga incandescente. Con unas pinzas lo colocamos en un bol lleno de aceite. Para evitar que el aceite se inflame, filmamos el bol para que se quede sin ox\u00edgeno.\r\n\r\n\r\nPara hacer aceite de perejil:\r\n\r\nEscaldamos las hojas de perejil y enfriamos a continuaci\u00f3n. Luego trituramos el perejil con un poco de agua y aceite. El extracto que da como resultado lo colamos y es lo que servir\u00e1 para aromatizar el aceite.\r\n\r\n\r\nPara hacer aceites envasados al vac\u00edo:\r\n\r\nDiversos elementos se introducen con aceite al vac\u00edo. Entre ellos, la vainilla en rama que deja un rastro de semillas en el aceite.\r\n\r\nSi no tenemos m\u00e1quina de vac\u00edo podemos hacer un ba\u00f1o mar\u00eda con la vainilla y el aceite.","ingredientes":"Aceites de girasol (o 0\u20194; o de semillas de uva)\r\n1 cabeza de ajo\r\nPi\u00f1ones\r\nCarb\u00f3n\r\nPerejil\r\nVainas de vainilla (en rama)","utensilios":"Cazos\r\nCuchillo\r\nPlatos\r\nSoplete\r\nColador\r\nEnvases cerrados\r\nBoles\r\nEspumadera\r\nCuchara\r\nPinzas\r\nPapel de aluminio\r\nPapel film transparente","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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