{"id":2518,"date":"2022-09-13T11:06:59","date_gmt":"2022-09-13T11:06:59","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2518"},"modified":"2022-09-14T14:06:12","modified_gmt":"2022-09-14T14:06:12","slug":"milhojas-de-queso-de-cabra-y-membrillo","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/milhojas-de-queso-de-cabra-y-membrillo\/","title":{"rendered":"Milhojas de queso de cabra y membrillo"},"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-2518","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Milhojas de queso de cabra y membrillo","url":"https:\/\/vimeo.com\/745925324","descripcion":"Una de las f\u00f3rmulas m\u00e1s tradicionales de combinar los quesos en Espa\u00f1a, ha sido combin\u00e1ndolos con el dulzor del membrillo.\r\nEn esta lecci\u00f3n vamos a hacer un milhojas de membrillo combinado con el queso Payoyo, un queso gaditano que tiene un sabor muy especial.\r\nPara este milhojas prepararemos una vinagreta con una reducci\u00f3n de vino Manzanilla y Vinagre de Jerez, todos sabores del Sur que dar\u00e1n como resultado un plato lleno de contrastes.\r\n","preparacion":"Para hacer la vinagreta:\r\nEn un cazo ponemos el vino de Manzanilla con sal y llevamos a hervor. En ese momento a\u00f1adimos el vinagre de Jerez y dejamos reducir. Cuando la mezcla haya reducido lo suficiente la sacamos, dejamos atemperar y la mezclamos con el aceite de oliva para hacer una vinagreta.\r\n \r\nPara hacer el milhojas de queso y membrillo:\r\nRetiramos la corteza del queso y lo cortamos en l\u00e1minas de un dedo de grosor, de igual tama\u00f1o que las l\u00e1minas del dulce de membrillo que cortaremos a continuaci\u00f3n. Estas dos placas que nos quedan las volvemos a cortar a su vez, en finas l\u00e1minas y las colocamos alternando queso y membrillo repetidamente. Ya tenemos el milhojas, al que le podemos dar la forma deseada.\r\nEmplatamos al gusto con los brotes germinados, los crujientes de jam\u00f3n y la vinagreta\r\nNOTA: A la hora de trabajar tanto el queso como el membrillo tendremos un bol con agua templada en el que iremos mojando constantemente el filo del cuchillo, para secarlo y poder cortar mejor estos dos productos tan grasos.\r\n","ingredientes":"Para 4 personas:\r\n600 gr. de dulce de membrillo\r\n600 gr. de queso Payoyo\r\n150 ml. de vino Manzanilla\r\n100 ml. de vinagre de Jerez\r\nCrujientes de jam\u00f3n\r\nAceite de oliva virgen extra\r\nSal\r\nPimienta\r\nSurtido de brotes germinados (al gusto)\r\nAgua templada\r\n","utensilios":"Ollas \r\nSartenes\r\nCuchillos\r\nCazos\r\nCuchar\u00f3n\r\nVarillas\r\nBoles\r\nTenedor\r\nPlacas de horno\r\nPapel vegetal\r\n","nombre_del_instructor":"Pepe Gorines","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/e1da1d3a-pepe-gorines.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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