{"id":2531,"date":"2022-09-13T11:08:26","date_gmt":"2022-09-13T11:08:26","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2531"},"modified":"2022-12-13T14:11:13","modified_gmt":"2022-12-13T14:11:13","slug":"introduccion-tipologia-formas-coccion","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-tipologia-formas-coccion\/","title":{"rendered":"Introducci\u00f3n, tipolog\u00eda, formas, cocci\u00f3n"},"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-2531","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n, tipolog\u00eda, formas, cocci\u00f3n","url":"https:\/\/vimeo.com\/751056517","descripcion":"Es uno de los alimentos m\u00e1s universales que existen. Su sabor sencillo permite que se pueda mezclar con casi cualquier cosa. Sus formas, tama\u00f1os y colores dejan lugar a un amplio abanico de combinaciones. Es ingrediente principal de numerosos platos, aunque tambi\u00e9n es una guarnici\u00f3n perfecta. Aunque en sus inicios la pasta era una mezcla de harina y agua, hoy en d\u00eda hay much\u00edsimas versiones que van desde a\u00f1adirle a la masa huevo u otros ingredientes para enriquecer su sabor y valores nutricionales.\r\nEn esta lecci\u00f3n te ense\u00f1amos a conocer los distintos tipos de pasta italiana, sus or\u00edgenes y a cocerla adecuadamente para que quede siempre al dente.\r\n","preparacion":"Pastas de s\u00e9mola de grano duro:\r\nSe valora el color uniforme, que su contenido prote\u00ednico sea alto (12-15%) y que sea resistente y no manche el agua. Los tiempos de cocci\u00f3n de este tipo de pasta son entre 6 y 16 minutos, y a la hora de cocerlos hay que tener en cuenta que la pasta duplica su volumen.\r\n\r\nPasta fresca: \r\nLa pasta fresca se elabora con harina y huevo, en una proporci\u00f3n de 100 gramos de harina, un huevo. Al igual que la pasta seca, al cocerla tambi\u00e9n duplica su volumen.\r\n","ingredientes":"Pasta de s\u00e9mola de trigo duro\r\nPasta fresca\r\n","utensilios":"Ollas\r\nCubiertos de servir\r\nEscurridor\r\n","nombre_del_instructor":"Fabio Morisi","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_prod\/wp-content\/uploads\/2022\/12\/efb9e2f8-2022-12-13_11-08-28.jpg","producto":{"ID":2197,"post_author":"3","post_date":"2022-09-13 02:01:33","post_date_gmt":"2022-09-13 02:01:33","post_content":"contenido","post_title":"PASTAS Y CEREALES","post_excerpt":"Aprende a trabajar la pasta fresca, y a hacer arroces secos, caldosos o risottos. Y haz de tu cocina una peque\u00f1a panader\u00eda.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"pastas-y-cereales","to_ping":"","pinged":"","post_modified":"2022-09-20 13:11:05","post_modified_gmt":"2022-09-20 13:11:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2197","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 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Introducci\u00f3n, tipolog\u00eda, formas, cocci\u00f3n - Capabilia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-formas-coccion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Introducci\u00f3n, tipolog\u00eda, formas, cocci\u00f3n - 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