{"id":5038,"date":"2013-11-26T05:41:45","date_gmt":"2013-11-26T05:41:45","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=5038"},"modified":"2018-11-10T21:14:35","modified_gmt":"2018-11-11T02:14:35","slug":"pasteurizar-huevos-sous-vide","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pasteurizar-huevos-sous-vide\/","title":{"rendered":"Pasteurizar Huevos en Casa"},"content":{"rendered":"

Pasteurizar huevos no es dif\u00edcil, siempre y cuando tengamos alg\u00fan control de temperatura.<\/p>\n

Entre los proyectos que hemos acometido, estuvo un estudio de qu\u00e9 tan bien recibidos son los completos <\/a>en Ecuador. Para ello, decidimos hacer mayonesa con huevos pasteurizados, y es incre\u00edble lo simple que es hacerlo.<\/p>\n

\"Pasteurizar
No hay cambio en la apariencia de los huevos, pasteurizados o no.<\/figcaption><\/figure>\n

Si mantenemos los huevos a 57 grados celsius (o 135 Fahrenheit, si prefieres), por dos horas, el huevo quedar\u00e1 pasteurizado sin ning\u00fan tipo de cocci\u00f3n aparente. Estrictamente, con 75 minutos basta.<\/p>\n

Es importante no pasarse con la temperatura, porque a los 58\u00baC, la ovotransferina que es una prote\u00edna de la clara del huevo comienza a desenrollarse y a “cocinar” la clara. A los 62\u00baC la yema comienza a cocinarse. Por supuesto, seg\u00fan para qu\u00e9 necesitemos los huevos, la temperatura ser\u00e1 m\u00e1s o menos sensible.<\/p>\n

Lo que hicimos en casa fue utilizar nuestro controlador sous vide (la cajita de la lentitud)<\/a> para mantener los huevos a 57\u00b0C por espacio de dos horas.<\/p>\n

\"\"
Mayonesa con huevos pasteurizados<\/figcaption><\/figure>\n

Por ahora, a comer mayonesa sin salmonella y sin paranoia.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pasteurizaci\u00f3n de huevos por 120 minutos a 57\u00baC. Quedan libres de salmonella y otros g\u00e9rmenes y no se diferencian en aspecto y comportamiento de los huevos crudos. El secreto est\u00e1 en no sobrepasar los 58\u00baC. Lo m\u00e1s simple es utilizar un controlador sous vide.<\/p>\n","protected":false},"author":1,"featured_media":5039,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[126],"tags":[195,701,196,655],"class_list":["post-5038","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-huevos","tag-inocuidad","tag-pasteurizacion","tag-sous-vide","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/11\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1jg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8819,"url":"https:\/\/le-fort.org\/cocina\/la-ciencia-detras-del-merengue\/","url_meta":{"origin":5038,"position":0},"title":"La Ciencia del Merengue","author":"Rod","date":"18 de Octubre, 2016","format":false,"excerpt":"Una aproximaci\u00f3n a lo que sucede dentro de nuestros merengues.","rel":"","context":"En "Cavilaciones"","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/10\/merengue-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":59,"url":"https:\/\/le-fort.org\/cocina\/huevos-crudos-y-cocidos-sin-romper\/","url_meta":{"origin":5038,"position":1},"title":"Huevos Crudos y Cocidos, sin Romper","author":"Rod","date":"28 de Abril, 2018","format":false,"excerpt":"No le demos m\u00e1s vueltas al asunto de los huevos crudos y cocidos. \u00bfO s\u00ed?","rel":"","context":"En "Curiosidades"","block_context":{"text":"Curiosidades","link":"https:\/\/le-fort.org\/cocina\/categoria\/curiosidades\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/huevos.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/huevos.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/huevos.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/huevos.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/huevos.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6639,"url":"https:\/\/le-fort.org\/cocina\/omelette-o-tortilla-francesa\/","url_meta":{"origin":5038,"position":2},"title":"Omelette o Tortilla Francesa","author":"Le-Fort.org","date":"6 de Julio, 2015","format":false,"excerpt":"\u00bfQu\u00e9 es una omelette y qu\u00e9 la hace tan especial? Conversemos al respecto.","rel":"","context":"En "Disquisiciones"","block_context":{"text":"Disquisiciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/disquisiciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/omelette-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/omelette-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/omelette-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/omelette-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/07\/omelette-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7144,"url":"https:\/\/le-fort.org\/cocina\/york-jamon-con-huevo\/","url_meta":{"origin":5038,"position":3},"title":"York: Jam\u00f3n con huevo","author":"Maestro Sanguchero","date":"26 de Diciembre, 2009","format":false,"excerpt":"El s\u00e1ndwich York es un simple s\u00e1ndwich de jam\u00f3n con huevo \u2014ora revuelto, ora frito\u2014 fr\u00edo o caliente. Es muy apreciado en Chile. Es un excelente s\u00e1ndwich de desayuno, y se recomienda en pan de frica, si el huevo es frito, o en pan de molde, si el huevo es\u2026","rel":"","context":"En "Cerdo"","block_context":{"text":"Cerdo","link":"https:\/\/le-fort.org\/cocina\/categoria\/cerdo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7139,"url":"https:\/\/le-fort.org\/cocina\/chemilico-churrasco-con-huevo-frito\/","url_meta":{"origin":5038,"position":4},"title":"Chemilico: churrasco con huevo frito","author":"Maestro Sanguchero","date":"18 de Diciembre, 2009","format":false,"excerpt":"El Chemilico es un churrasco con huevo frito. Levanta muertos y desayuno de campeones.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/chemilico-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8513,"url":"https:\/\/le-fort.org\/cocina\/sandwich-miga-huevo-duro\/","url_meta":{"origin":5038,"position":5},"title":"Sandwich de Miga: Huevo Duro","author":"Le-Fort.org","date":"30 de Julio, 2016","format":false,"excerpt":"Los sandwiches de miga de huevo duro con mayonesa son sandwiches muy simples, aptos para la hora del t\u00e9, picnics, coffee breaks etc.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/panconhuevo-hs.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=5038"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5038\/revisions"}],"predecessor-version":[{"id":13439,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/5038\/revisions\/13439"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5039"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=5038"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=5038"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=5038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}