{"id":2515,"date":"2022-09-13T11:06:39","date_gmt":"2022-09-13T11:06:39","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2515"},"modified":"2022-09-14T14:05:14","modified_gmt":"2022-09-14T14:05:14","slug":"tres-texturas-de-quesos-ibericos","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/tres-texturas-de-quesos-ibericos\/","title":{"rendered":"Tres texturas de quesos ib\u00e9ricos"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2515","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Tres texturas de quesos ib\u00e9ricos","url":"https:\/\/vimeo.com\/745922249","descripcion":"Los quesos, a pesar de sus peculiares y potentes sabores, pueden combinarse entre s\u00ed dando lugar a nuevos sabores.\r\nEn esta lecci\u00f3n aprenderemos a transformar la textura original de los quesos en nuevas texturas para poder combinar no solo los sabores, sino tambi\u00e9n, sus diferentes texturas.\r\nEn este caso, transformaremos en espuma la cremosidad de la Torta del Casar usando la t\u00e9cnica del sif\u00f3n. Le daremos tambi\u00e9n, una textura crujiente al queso Idi\u00e1zabal y convertiremos el queso azul La Peral en una deliciosa salsa l\u00edquida.\r\nSi eres amante del queso, esta es una de las lecciones que no te puedes perder.\r\n","preparacion":"Para hacer el crujiente de queso Idiaz\u00e1bal:\r\nRetiramos la corteza del queso y lo rallamos muy fino sobre papel vegetal que introduciremos en una placa de horno. Horneamos, con el horno (previamente calentado) a 120\u00ba-130\u00ba durante unos 5 o 10 minutos, hasta que tenga una textura crujiente adecuada. Sacamos y dejamos reposar.\r\nPara hacer la espuma de Torta del Casar y la crema l\u00edquida de La Peral:\r\nEn dos ollas llevamos la nata a hervor. Introducimos en cada una los trozos (sin corteza) de cada queso, bajamos fuego y batimos con las varillas.\r\nPor un lado, la textura l\u00edquida que tomar\u00e1 el queso azul La Peral es la que ir\u00e1 en el emplatado.\r\nY por otra parte, la nata infusionada con la Torta del Casar la introduciremos en un sif\u00f3n cerrando y dejando reposar en frigor\u00edfico un m\u00ednimo de 6 horas. Sacaremos y agitaremos en\u00e9rgicamente (seg\u00fan indicaci\u00f3n del fabricante) antes de servirla.\r\nEmplatamos al gusto, por ejemplo: una base l\u00edquida de queso La Peral, con la espuma de Torta del Casar encima y el crujiente de Idiaz\u00e1bal al lado.\r\n","ingredientes":"Para 4 personas:\r\n200 gr. de queso Idiaz\u00e1bal\r\n200 gr. de queso azul La Peral\r\n200 gr. de queso Torta del Casar\r\n500 ml. de nata l\u00edquida\r\nSal\r\nPimienta\r\nSurtido de brotes germinados\r\n","utensilios":"2 Ollas (con tapa)\r\n2 Varillas de batir\r\nCuchillos para queso\r\nBoles\r\nCucharas\r\nCuchar\u00f3n\r\nPlaca horno\r\nPapel vegetal\r\nRallador\r\nBatidora el\u00e9ctrica\r\nSif\u00f3n\r\nCargas de sif\u00f3n\r\n","nombre_del_instructor":" Pepe Gorines","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/f20e4c93-6.jpg","producto":{"ID":2193,"post_author":"3","post_date":"2022-09-13 01:54:11","post_date_gmt":"2022-09-13 01:54:11","post_content":"contenido","post_title":"L\u00c1CTEOS Y QUESOS","post_excerpt":"Entra en el mundo de los quesos y los l\u00e1cteos: las variedades, sus cortes, o c\u00f3mo se hace mantequilla y yogurt.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"lacteos-y-quesos","to_ping":"","pinged":"","post_modified":"2022-09-20 19:48:53","post_modified_gmt":"2022-09-20 19:48:53","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2193","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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