{"id":2571,"date":"2022-09-13T11:14:48","date_gmt":"2022-09-13T11:14:48","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2571"},"modified":"2022-09-18T23:57:10","modified_gmt":"2022-09-18T23:57:10","slug":"introduccion-cortes-usos","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-cortes-usos\/","title":{"rendered":"Introducci\u00f3n, cortes, 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-2571","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n, cortes, usos","url":"https:\/\/vimeo.com\/750818499","descripcion":"En esta lecci\u00f3n nos adentramos en las carnes rojas, para conocer el despiece de los animales m\u00e1s importantes, tanto del vacuno mayor, como del vacuno menor y algunas piezas de equino.\r\nTe ense\u00f1aremos las posibilidades culinarias de las piezas m\u00e1s destacadas de ternera, vaca y potro.\r\nExplicaremos las principales categor\u00edas con las que se clasifica a estas carnes (extra, primera, segunda o tercera) y c\u00f3mo se divide la canal en \u201ccuarto delantero\u201d y \u201ccuarto trasero\u201d.\r\nAdem\u00e1s, te ofreceremos ejemplos pr\u00e1cticos de las t\u00e9cnicas b\u00e1sicas \u2013limpieza y corte-  para trabajar este tipo de carnes y sacarles un gran rendimiento.\r\n","preparacion":"Las carnes rojas admiten todo tipo de cocciones. Son perfectas pasa hacerlas a baja temperatura, asar, guisar  o estofar, saltear y parrilla, por ejemplo.\r\nSeg\u00fan su categor\u00eda pueden tener m\u00e1s usos, as\u00ed las de categor\u00eda \u201cExtra\u201d o \u201cPrimera\u201d, admitir\u00edan m\u00e1s cocciones diferentes que las de \u201cSegunda\u201d o \u201cTercera\u201d.\r\n","ingredientes":"En esta lecci\u00f3n tratamos las carnes rojas que pertenecen a los vacunos y a los equinos: vaca, toro, buey, caballo o potro, por ejemplo.","utensilios":"Cuchillos (diversos tama\u00f1os)\r\nCuchillo fileteador\r\nChaira\r\n","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/83a296c5-sergio-fernandez.jpg","producto":{"ID":2201,"post_author":"3","post_date":"2022-09-13 02:10:31","post_date_gmt":"2022-09-13 02:10:31","post_content":"contenido","post_title":"CARNES","post_excerpt":"Te acercamos la riqueza de este mundo en un completo recorrido que incluye carnes rojas, blancas, de cerdo, de caza y casquer\u00eda.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"carnes","to_ping":"","pinged":"","post_modified":"2022-09-20 19:47:47","post_modified_gmt":"2022-09-20 19:47:47","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2201","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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