{"id":3206,"date":"2022-09-13T13:12:06","date_gmt":"2022-09-13T13:12:06","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=3206"},"modified":"2022-09-15T18:12:04","modified_gmt":"2022-09-15T18:12:04","slug":"lomo-de-atun-y-sandia-marinados","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/lomo-de-atun-y-sandia-marinados\/","title":{"rendered":"Lomo de at\u00fan y sand\u00eda marinados"},"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-3206","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Lomo de at\u00fan y sand\u00eda marinados","url":"https:\/\/vimeo.com\/745974515","descripcion":"","preparacion":"Para el at\u00fan y la sand\u00eda:\r\nLimpiamos las carnes de at\u00fan y hacemos cubos lo m\u00e1s perfectos que podamos de 1,5 cm de lado. Pelamos la sand\u00eda y tambi\u00e9n la cortamos en cubos de 1,5 cm. Necesitamos que los cortes de todos los ingredientes sean lo m\u00e1s parecidos posible. Para la base de soja ligera:\r\n\r\nMezclamos todos los ingredientes, los llevamos a ebullici\u00f3n y los dejamos enfriar. Para el ponzu:\r\n\r\nMezclamos en fr\u00edo todos los ingredientes con la ayuda de un t\u00farmix. Esta preparaci\u00f3n se puede guardar 1 o 2 d\u00edas como m\u00e1ximo. Para la salsa de soja y de ponzu texturizadas:\r\n\r\nMezclamos la salsa de soja en el vaso del t\u00farmix con 1 g de goma xantana. Sumergimos el t\u00farmix en la salsa y lo giramos ligeramente para liberar el aire contenido en el cabezal. Trabajamos la mezcla con el t\u00farmix a velocidad moderada primero, hasta que la preparaci\u00f3n adquiera densidad y la xantana est\u00e9 perfectamente integrada. Es importante no introducir aire con el t\u00farmix. Si eso sucede, podemos extraerlo con una m\u00e1quina de vac\u00edo o dejar reposar la mezcla unas horas en el frigor\u00edfico para que el aire salga por s\u00ed solo. Realizamos la misma operaci\u00f3n con el ponzu y la goma xantana restante. Reservamos las dos preparaciones en dos boles para facilitar el \u00abgaseado\u00bb del at\u00fan y la sand\u00eda. Para emplatar:\r\n\r\nBa\u00f1amos dos cubos de lomo at\u00fan, uno en la salsa de soja texturizaday el otro en la salsa ponzu texturizada, hasta que est\u00e9n los dos bien cubiertos con su salsa. Repetimos la misma operaci\u00f3n con la ventresca de at\u00fan y con la sand\u00eda. En un plato llano, formamos una tira de cubos, intercalando la sand\u00eda, el lomo y la ventresca de at\u00fan. Decoramos el conjunto con c\u00e1scara en juilana de kumquat, arroz inflado y alga nori en juliana fina.","ingredientes":"Ingredientes para 4 personas:\r\nPara el at\u00fan y la sand\u00eda:\r\n\r\n100gr de lomo de at\u00fan.\r\n100gr de ventresca de at\u00fan.\r\n300gr de sand\u00eda sin pepitas. Para la base de soja ligera:\r\n\r\n\r\n200ml de salsa de soja baja en sal\r\n20ml de sake.\r\n20ml de agua.\r\n30ml de mirin (vinagre de arroz japon\u00e9s). Para el ponzu:\r\n\r\n\r\n200ml de base de soja ligera\r\n60ml de zumo de yuzu. Para la salsa de soja y de ponzu texturizadas:\r\n\r\n\r\n225ml de salsa de soja normal.\r\n225ml de ponzu.\r\n2gr de goma xantana. Para terminar:\r\n\r\n\r\n2 kumquats.\r\nAlga nori seca cortada en juliana muy fina.\r\n20gr de arroz inflado","utensilios":"Batidora de mano\r\nCuchillos\r\nJarra\r\nBoles\r\nBandejas\r\nColador\r\nTenedores y cucharas de apoyo\r\n\r\n","nombre_del_instructor":"Jordi Cruz","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/07\/158ac866-1.jpg","producto":{"ID":2231,"post_author":"3","post_date":"2022-09-14 01:42:30","post_date_gmt":"2022-09-14 01:42:30","post_content":"contenido","post_title":"TAPAS","post_excerpt":"Le damos una vuelta de tuerca a la tapa para que puedas crear un efecto sorpresa con nuevas recetas, de f\u00e1cil preparaci\u00f3n.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"tapas","to_ping":"","pinged":"","post_modified":"2023-08-04 14:25:00","post_modified_gmt":"2023-08-04 14:25:00","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2231","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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