{"id":2541,"date":"2022-09-13T11:10:23","date_gmt":"2022-09-13T11:10:23","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2541"},"modified":"2022-09-15T01:54:57","modified_gmt":"2022-09-15T01:54:57","slug":"introduccion-variedades-usos","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-variedades-usos\/","title":{"rendered":"Introducci\u00f3n, variedades, usos."},"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-2541","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n, variedades, usos.","url":"https:\/\/vimeo.com\/745934691","descripcion":"En esta lecci\u00f3n nos adentramos en los principales granos de arroz.\r\nVeremos su composici\u00f3n, sus similitudes y sus diferencias m\u00e1s notables.\r\nTe explicaremos c\u00f3mo son los granos largos, los medios y los redondos, y en qu\u00e9 consisten las variedades \u201c\u00cdndica\u201d y \u201cJap\u00f3nica\u201d.\r\n","preparacion":"En esta lecci\u00f3n no aparece ninguna elaboraci\u00f3n concreta, aunque se refieren algunas de las cocciones adecuadas para cada tipo de arroz.\r\n","ingredientes":"En esta lecci\u00f3n vemos algunos granos de arroz de las variedades \u00edndica y jap\u00f3nica.\r\nPor ejemplo, de la variedad \u00cdndica: basmati, thai jazm\u00edn, sushi, o arroz salvaje; o de la variedad jap\u00f3nica: Bomba, Albufera, Carnaroli.\r\n\r\n","utensilios":" En esta lecci\u00f3n no aparece ninguna elaboraci\u00f3n concreta, aunque se refieren algunas de las cocciones adecuadas para cada tipo de arroz.","nombre_del_instructor":"Jordi Ferrer","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/b852abf6-9.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. 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