{"id":2596,"date":"2022-09-13T11:14:38","date_gmt":"2022-09-13T11:14:38","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2596"},"modified":"2022-09-14T14:34:52","modified_gmt":"2022-09-14T14:34:52","slug":"introduccion-cortes-y-usos","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-cortes-y-usos\/","title":{"rendered":"Introducci\u00f3n, cortes y 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-2596","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n, cortes y usos","url":"https:\/\/vimeo.com\/745949003","descripcion":"En esta lecci\u00f3n te explicamos todos los secretos de una carne como la del cerdo, que tiene infinidad de posibilidades en la cocina.\r\nDestacaremos la importancia de que este tipo de carnes alcance su punto justo, ya que no es nada agradable su tono crudo.\r\nHablaremos de los diferentes tipos de cocci\u00f3n adecuados para cada una de las partes del cerdo atendiendo a su cantidad de grasa intramuscular y su cantidad de gelatina. Como ejemplos, los jamones, la carne del cochinillo, algunos tocinos y piezas como la papada, el lomo o las chuletas.\r\nTambi\u00e9n veremos el cerdo ib\u00e9rico, hablaremos de su carne, un tanto m\u00e1s grasa y rojiza, viendo tres de sus piezas m\u00e1s destacadas: la pluma, la presa y el secreto ib\u00e9rico.\r\n\r\n","preparacion":"La carne del cerdo es muy vers\u00e1til y se puede utilizar para todo tipo de elaboraciones. En embutidos: desde diversos chorizos, morcillas o jamones curados. Tambi\u00e9n en salaz\u00f3n o ahumados (tocinos, tanto de panceta como de papada), o diversas t\u00e9cnicas como el asado (el cochinillo como ejemplo); los guisos o estofados (piezas m\u00e1s gelatinosas como las orejas o careta); entre otras.\r\n","ingredientes":"En esta lecci\u00f3n nos centramos en diversas piezas del cerdo blanco y del cerdo ib\u00e9rico.","utensilios":"Cuchillos\r\nBandejas\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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