{"id":2811,"date":"2022-09-12T20:58:41","date_gmt":"2022-09-12T20:58:41","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2811"},"modified":"2022-09-15T13:50:57","modified_gmt":"2022-09-15T13:50:57","slug":"tartar-de-atun","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/tartar-de-atun\/","title":{"rendered":"Tartar de at\u00fan"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2811","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Tartar de at\u00fan ","url":"https:\/\/vimeo.com\/746217481","descripcion":"","preparacion":"Para el falso caviar:\r\nEn un bol, mezclar el litro de agua y los 20gr de calcic con varilla y reposar\r\nPara hacer la lima de keffir debemos triturar el jugo de hoja de lima con el aginato, colar y reposar en nevera. Hacer caviar con jeringuilla, poco a poco sobre nuestra base de calcic. Reservar en recipiente con agua limpia.\r\nPara el caviar de guindilla Triturar nuestro jugo con el alginato, colar y reposar en nevera. Hacer caviar con jeringuilla, poco a poco sobre nuestra base de calcic. Reservar en recipiente con agua limpia.\r\n\r\nPara el risotto de s\u00e9samo blanco:\r\n\r\nCocer 200 gr de s\u00e9samo blanco en agua durante 45\u2019.Triturar el jugo de mandarina, la xantana y el aceite de s\u00e9samo. Mezclar junto con el s\u00e9samo cocido, poner a punto de sal y reservar.\r\n\r\nPara la ventresca de at\u00fan rojo:\r\n\r\nCocemos 2 L de agua, 100 gr de alga kombu deshidratada, 20 gr de seta shitake deshidratada y 20 gr de katsuobushi, durante 1 hora y reducir a la mitad.\r\nLimpiar los excesos de ventresca y cortar en cubos de 0,5 x 0,5 cm. Mezclar junto al ali\u00f1o y reservar.\r\n\r\nPara el ali\u00f1o de nuestra ventresca de at\u00fan:\r\n\r\nMezclar todos los ingredientes en un recipiente y reservar.\r\n\r\nPara emplatado:\r\n\r\nMezclamos mezcla la ventresca con el ali\u00f1o y reposamos 5 minutos antes de montar en nuestro plato con forma de quenelle. Escurrir los dos caviares, mezclar a partes iguales y cubrir nuestra ventresca ali\u00f1ada. Poner el risotto de s\u00e9samo en ambos lados de nuestra quenelle. Terminar con eneldo, flor mosaico y sal en escamas.","ingredientes":"Ingredientes para 4 personas:\r\n\r\nPara el falso caviar:\r\n\r\n1 l de agua.\r\n20 gr de calcic\r\n100 gr jugo de hoja de lima keffir\r\n0,8 gr de alginato para el caviar de lima keffir\r\n100 gr jugo de guindilla\r\n0,8 de alginato para el caviar de guindilla\r\n\r\nPara el risotto de s\u00e9samo blanco:\r\n\r\n100 gr de jugo de mandarina\r\n0,6 gr xantana\r\n3 gr de aceite de s\u00e9samo\r\nc\/s de sal en escamasr\r\nr\r\nc\/s de sal en escamas\r\n\r\nPara la ventresca de at\u00fan rojo\r\n\r\n100 gr de ventresca de at\u00fan rojo\r\n\r\nPara el ali\u00f1o de nuestra ventresca de at\u00fan:\r\n\r\n10 gr de mirim\r\n1 diente de ajo para infusionar\r\n5 gr de jarabe de ciruela\r\n25 gr de zumo de lima\r\n30 gr de salsa de soja\r\n1 unid de lima para rallar\r\nc\/s de sal en escamas\r\n50 gr dashi gelatinoso\r\n\r\nPara terminar:\r\n\r\nc\/s de hojas de eneldo\r\nc\/s de flor mosaico\r\nc\/s de sal de escamas","utensilios":"Boles\r\nRallador\r\nBatidora de mano\r\nVaso de Batidora\r\nVarilla\r\nCuchillos\r\nColador\r\nVasos de cristal\r\nBandeja de cristal\r\nJeringilla\r\nPlato semihondo de emplatado\r\nTenedores y cucharas de apoyo","nombre_del_instructor":"Luke Jang","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/066ba8f3-luke-jang.jpg","producto":{"ID":2235,"post_author":"3","post_date":"2022-09-13 02:53:23","post_date_gmt":"2022-09-13 02:53:23","post_content":"contenido","post_title":"COCINA ASI\u00c1TICA","post_excerpt":"Viaja con nosotros por las tierras de Oriente descubriendo la cocina china y japonesa.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-asiatica","to_ping":"","pinged":"","post_modified":"2024-02-08 19:13:22","post_modified_gmt":"2024-02-08 19:13:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2235","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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