{"id":2628,"date":"2022-09-13T11:23:34","date_gmt":"2022-09-13T11:23:34","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2628"},"modified":"2022-09-20T13:27:08","modified_gmt":"2022-09-20T13:27:08","slug":"introduccion-mi-cuit","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-mi-cuit\/","title":{"rendered":"Introducci\u00f3n: mi-cuit"},"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-2628","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n: mi-cuit ","url":"https:\/\/vimeo.com\/751468482","descripcion":"El foie gras es un producto de elevado valor gastron\u00f3mico.\r\nEn esta lecci\u00f3n te ense\u00f1amos a elaborar terrinas de foie mi cuitcon el h\u00edgado de pato y el h\u00edgado de pato curado a la sa","preparacion":"Introducimos el h\u00edgado durante media hora en salmuera para desangrarlo. Despu\u00e9s separamos los l\u00f3bulos en dos partes y desvenamos.\r\nA la sal\r\nLlenamos a la mitad un bol con sal. Envolvemos un trozo grande de foie gras con tela de lino. Introducimos en el bol y llenamos con m\u00e1s sal. Lo introducimos en la nevera y dejamos reposar durante dos o tres d\u00edas. Trascurrido este tiempo, retiramos, tapamos con papel film y dejamos reposar en fr\u00edo durante dos d\u00edas m\u00e1s. Tras este per\u00edodo de tiempo, el foie gras estar\u00e1 curado, listo para consumir.\r\nTerrina\r\nDesmenuzamos el foie gras y salamos. Lo cocinamos es sart\u00e9n poco caliente, a fuego lento y removemos con las manos. Cuando ya nos queme en la punta de los dedos, retiramos y ponemos el foie gras en un plato bien fr\u00edo. Introducimos el foie gras en una bolsa de vac\u00edo y lo aplanamos. Lo cerramos al vac\u00edo y lo guardamos en la nevera con una fuente encima para darle forma.\r\n","ingredientes":"1 foie gras\r\nSal\r\n","utensilios":"Tabla para cortar\r\nCuchillos\r\nUna fuerte honda\r\nUn bol grande\r\nTela de lino\r\nBolsa de envasado al vac\u00edo\r\nSart\u00e9n\r\nGuantes de l\u00e1tex\r\nPapel sulfurizado\r\n","nombre_del_instructor":"Jordi Cruz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/1afe6617-jordi-cruz.jpg","producto":{"ID":2203,"post_author":"3","post_date":"2022-09-13 02:17:36","post_date_gmt":"2022-09-13 02:17:36","post_content":"contenido","post_title":"AVES Y HUEVOS","post_excerpt":"Descubre las bondades de una carne tan sana como la de ave. Domina el huevo y trabaja ese manjar tan especial: el foie-gras.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"aves-y-huevos","to_ping":"","pinged":"","post_modified":"2022-09-20 15:17:07","post_modified_gmt":"2022-09-20 15:17:07","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2203","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: mi-cuit - 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-mi-cuit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Introducci\u00f3n: mi-cuit - 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