{"id":5055,"date":"2023-05-30T12:32:26","date_gmt":"2023-05-30T12:32:26","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=5055"},"modified":"2023-06-09T13:49:36","modified_gmt":"2023-06-09T13:49:36","slug":"bacalao-en-romana-de-sifon-y-pisto-concentrado","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/bacalao-en-romana-de-sifon-y-pisto-concentrado\/","title":{"rendered":"Bacalao en Romana de sif\u00f3n y pisto concentrado"},"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-5055","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Bacalao en Romana de sif\u00f3n y pisto concentrado","url":"https:\/\/player.vimeo.com\/video\/741303677","descripcion":"En esta lecci\u00f3n vamos a aprender a elaborar un Bacalao en Romana de Sif\u00f3n y pisto concentrado. Una receta muy sabrosa con la que practicaremos varias t\u00e9cnicas de vanguardia. \r\n","preparacion":"Para el cogote a baja temperatura:\r\nDisponer en cazuela el aceite el ajo y la guindilla desde frio y dejar confitar suave ( 90\u00baC) hasta que el ajo este blandito, y el aceite se haya impregnado de \u00e9l.\r\nEnfriar y disponer en bolsa de vacio , \r\nPreparar Roner a 52 \u00baC , y despu\u00e9s de envasar a 100 % , cocinar 20 mins.\r\nSacar de la Roner y abatir.\r\n\r\nPara la romana aireada:\r\nDisponer los huevos batidos con una pizca de sal y colados en el sif\u00f3n.\r\nAtemperar y en el momento de rebozar usar un bol para disponer la espuma.\r\nPasar el bacalao atemperado o nada m\u00e1s salir de la Roner, primero bien escurrido y seco, por la maicena.\r\nY fre\u00edr en cazo con el aceite de girasol a 190\u00baC, despu\u00e9s de pasar suave por la romana aireada.\r\nFre\u00edr hasta que se dore levemente, 1 minuto o menos.\r\nEscurrir exceso de aceite.\r\nPara el pisto reducido con jugo de pieles de bacalao:\r\nRehogar la cebolla en una cazuela ancha, con tapa junto al pimiento cortado en printaniere (cubos de 0.8 mm), el aceite y una pizca de sal.\r\nCuando este bien rehogado a\u00f1adir el calabac\u00edn, y dejar sudar bien, subir el fuego y a\u00f1adir el vino dejar reducir.\r\nA\u00f1adir el tomate y dejar que se pegue un poco rascando el fondo a fuego fuerte.\r\nA\u00f1adir el fondo de 3 veces, dejando de igual manera que se vaya reduciendo, y agarrando para que se vaya concentrando mucho, hasta que el col\u00e1geno predomine en la reducci\u00f3n.\r\nPoner a punto de sal y de vino rancio en crudo.\r\nAbatir y envasar.\r\n\r\nPara el acabado:\r\nDisponer en plato, el bacalao tras fre\u00edr y escurrir exceso de aceite.\r\nDisponer al lado que se note el volumen, el pisto.\r\n","ingredientes":"Ingredientes para 4 personas:\r\nPara el cogote:\r\n50 gr de cogote des espinado\r\n1 bolsa vacio\r\n10 ml de aceite girasol\r\n1 ajo \r\n0,3 gr guindilla\r\n\r\nPara la romana de sif\u00f3n:\r\n3 huevos\r\n2 cargas NO2\r\nSal\r\n300 ml aceite de girasol\r\n10 gr de maizena\r\nPara el pisto:\r\n3 cebollas\r\n2 pimientos rojos\r\n1 pimiento verde\r\n1 calabac\u00edn\r\n50 ml de aceite\r\nSal\r\n80 ml de vino rancio\r\n200 ml de tomate casero\r\n300 ml de fondo de pieles de bacalao.\r\n\r\nPara el acabado:\r\n50 gr de bacalao\r\nSal\r\nSif\u00f3n con romana\r\nMaicena\r\n50 gr pisto concentrado\r\n","utensilios":"3 cazos\r\n1 tapa\r\nPuntilla\r\nEnvasadora\r\nRonner\r\nSif\u00f3n\r\n2 Boles\r\nVarilla\r\nColador\r\nBandejas\r\nPapel secante\r\nPinzas\r\nespumadera\r\nCazuela\r\nTapa\r\nTabla \r\nCuchillo\r\nLengua\r\nEsp\u00e1tula\r\nTuper\/bol\r\nAbatidor\r\nC\u00e1mara\r\nPapel secante\r\nCuchar\u00f3n\r\nPinza\r\n","nombre_del_instructor":"Carlos Hern\u00e1ndez","imagen_instructor":"https:\/\/static.capabiliaserver.com\/frontend\/clients\/masterchef\/wp_dev\/wp-content\/uploads\/2022\/09\/64e35240-carlos-hernandez.jpg","producto":{"ID":2217,"post_author":"3","post_date":"2022-09-13 03:05:14","post_date_gmt":"2022-09-13 03:05:14","post_content":"contenido","post_title":"COCINA DE VANGUARDIA","post_excerpt":"\u00bfQuieres dar un paso m\u00e1s en la cocina para sorprender a tu familia o amigos?","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"cocina-de-vanguardia","to_ping":"","pinged":"","post_modified":"2023-05-30 13:01:19","post_modified_gmt":"2023-05-30 13:01:19","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2217","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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