{"id":3166,"date":"2022-09-13T12:52:33","date_gmt":"2022-09-13T12:52:33","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3166"},"modified":"2023-03-14T21:53:43","modified_gmt":"2023-03-14T21:53:43","slug":"brandada-de-bacalao-sin-lactosa-y-crujiente-de-su-piel","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/brandada-de-bacalao-sin-lactosa-y-crujiente-de-su-piel\/","title":{"rendered":"Brandada de bacalao sin lactosa y crujiente de su piel"},"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-3166","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Brandada de bacalao sin lactosa y crujiente de su piel","url":"https:\/\/vimeo.com\/745993312","descripcion":"","preparacion":"Para el crujiente de piel\r\nSecamos en el horno las pieles a 100\u00baC durante 6 horas. Una vez pasado este tiempo\r\nfre\u00edmos en abundante aceite caliente hasta que sufle.\r\nPara la brandada de bacalao\r\nConfitamos el lomo de bacalao 65\u00ba-80\u00ba, junto con ajos y la guindilla. Una vez confitado\r\nescurrimos bien de aceite (el bacalao y los ajos) y trituramos en robot, a\u00f1adiendo la\r\nnata sin lactosa, un poco de aceite de su confitado, sal y pimienta. Dejar enfriar.\r\nPara el emplatado\r\nColocar las pieles y con una cuchara extender dentro la crema de bacalo, espolvorear\r\nel perejil por encima y salpimentar al gusto.","ingredientes":"Para el crujiente de piel\r\n150 gr de piel de bacalao fresca\r\n1 Litro de aceite de oliva 0,4 para fre\u00edr\r\nPara la brandada de bacalao\r\n500 gr de Lomo de bacalao desalado\r\n1 Litro de Aceite de oliva 0,4 para confitar\r\n125 ml de nata sin lactosa\r\n1 unid de guindilla\r\nc\/s de perejil\r\nc\/s de sal y pimienta negra","utensilios":"Bandejas\r\nBatidora\r\nBoles\r\nCuchillos\r\nEspumadera\r\nOllas\r\nSilpat o papel de horno","nombre_del_instructor":"I\u00f1igo Urretxu","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_prod\/wp-content\/uploads\/2022\/09\/710abc5f-a62737f1-inigo-urretxu.jpg","producto":{"ID":2211,"post_author":"3","post_date":"2022-09-14 02:50:12","post_date_gmt":"2022-09-14 02:50:12","post_content":"contenido","post_title":"INTOLERANCIAS","post_excerpt":"Las intolerancias alimentarias cada vez est\u00e1n m\u00e1s presentes en nuestra sociedad: intolerancia al huevo, a los l\u00e1cteos, gluten...","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"intolerancias","to_ping":"","pinged":"","post_modified":"2023-10-20 14:59:53","post_modified_gmt":"2023-10-20 14:59:53","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2211","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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