{"id":2636,"date":"2022-09-13T11:14:52","date_gmt":"2022-09-13T11:14:52","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2636"},"modified":"2022-09-19T01:15:18","modified_gmt":"2022-09-19T01:15:18","slug":"introduccion-tipologia-usos-desescamado-y-cortes","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/","title":{"rendered":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes"},"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-2636","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes ","url":"https:\/\/vimeo.com\/750983329","descripcion":"El pescado blanco es un t\u00e9rmino empleado para referirse a ciertos pescados de bajo contenido graso (no superan el 2%) que se diferencian de los pescados m\u00e1s grasos, los azules.\r\nEn esta lecci\u00f3n trataremos los pescados blancos y los semiblancos (entre un 2% y un 5% de grasa); conoceremos sus diferentes variedades, y c\u00f3mo se pueden clasificar.\r\nEn esta complet\u00edsima lecci\u00f3n, tambi\u00e9n te ofrecemos los trucos para limpiar  estos pescados de escamas y de v\u00edsceras (desescamar y eviscerar) de forma correcta.\r\nTras su limpieza, repasaremos el corte y el despiece b\u00e1sico para porcionar los pescados blancos de diferentes maneras: en supremas, medallones, filetes o ventresca, por ejemplo.\r\nIgualmente, trataremos los cuidados b\u00e1sicos para evitar el \u201cAnisakis\u201d, mientras te explicamos las t\u00e9cnicas de cocci\u00f3n apropiadas para los pescados blancos.\r\nPara finalizar, aprenderemos los pasos a seguir para conservar estos pescados de forma \u00f3ptima.\r\n","preparacion":"Los pescados blancos admiten casi todos los tipos de cocci\u00f3n. Una t\u00e9cnica peculiar son los pescados blancos \u201ca la sal\u201d.\r\nPoseen mucha gelatina. Son ideales para confitar, y sus espinas y cabezas se pueden aprovechar para fondos\r\n","ingredientes":"Los principales pescados blancos (y semiblancos): merluza, rape, lenguado, corvina, cabracho, flet\u00e1n, gallo, rodaballo, congrio, gallineta o  el bacalao (aunque cuando est\u00e1 en salaz\u00f3n concentra m\u00e1s grasa y puede considerarse nutricionalmente pescado azul).","utensilios":"Tablas\r\nCuchillos\r\nCuchillo fileteador\r\nChaira\r\nDesescamador\r\nBoles\r\nTijeras de pescado\r\nPinzas para desespinar\r\nBandejas de conservaci\u00f3n de rejilla\r\nPapel film\r\nPapel absorbente\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":2237,"post_author":"3","post_date":"2022-09-13 02:24:03","post_date_gmt":"2022-09-13 02:24:03","post_content":"contenido","post_title":"PESCADOS Y MARISCOS","post_excerpt":"Sum\u00e9rgete en las recetas m\u00e1s frescas de pescados blancos, pescados azules, y de mariscos, tanto moluscos como crust\u00e1ceos.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"pescados-y-mariscos","to_ping":"","pinged":"","post_modified":"2022-09-20 19:47:16","post_modified_gmt":"2022-09-20 19:47:16","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2237","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, usos, desescamado y cortes - 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-usos-desescamado-y-cortes\/\" \/>\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, usos, desescamado y cortes - Capabilia\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/\" \/>\n<meta property=\"og:site_name\" content=\"Capabilia\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-19T01:15:18+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/\",\"url\":\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/\",\"name\":\"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes - Capabilia\",\"isPartOf\":{\"@id\":\"https:\/\/www.escuelamasterchef.com\/#website\"},\"datePublished\":\"2022-09-13T11:14:52+00:00\",\"dateModified\":\"2022-09-19T01:15:18+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Videos\",\"item\":\"https:\/\/www.escuelamasterchef.com\/videos\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.escuelamasterchef.com\/#website\",\"url\":\"https:\/\/www.escuelamasterchef.com\/\",\"name\":\"Capabilia\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.escuelamasterchef.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes - Capabilia","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/","og_locale":"en_US","og_type":"article","og_title":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes - Capabilia","og_url":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/","og_site_name":"Capabilia","article_modified_time":"2022-09-19T01:15:18+00:00","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/","url":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/","name":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes - Capabilia","isPartOf":{"@id":"https:\/\/www.escuelamasterchef.com\/#website"},"datePublished":"2022-09-13T11:14:52+00:00","dateModified":"2022-09-19T01:15:18+00:00","breadcrumb":{"@id":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.escuelamasterchef.com\/videos\/introduccion-tipologia-usos-desescamado-y-cortes\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Videos","item":"https:\/\/www.escuelamasterchef.com\/videos\/"},{"@type":"ListItem","position":2,"name":"Introducci\u00f3n: tipolog\u00eda, usos, desescamado y cortes"}]},{"@type":"WebSite","@id":"https:\/\/www.escuelamasterchef.com\/#website","url":"https:\/\/www.escuelamasterchef.com\/","name":"Capabilia","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.escuelamasterchef.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/2636"}],"collection":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos"}],"about":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/types\/videos"}],"author":[{"embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/comments?post=2636"}],"version-history":[{"count":5,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/2636\/revisions"}],"predecessor-version":[{"id":4509,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/videos\/2636\/revisions\/4509"}],"wp:attachment":[{"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/media?parent=2636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.escuelamasterchef.com\/en\/wp-json\/wp\/v2\/categories?post=2636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}