{"id":530,"date":"2021-07-05T10:49:51","date_gmt":"2021-07-05T15:49:51","guid":{"rendered":"https:\/\/pastry.science\/?p=530"},"modified":"2022-04-01T21:15:16","modified_gmt":"2022-04-02T02:15:16","slug":"pristinos","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pristinos\/","title":{"rendered":"Pristi\u00f1os"},"content":{"rendered":"<p>Los pristi\u00f1os son un cl\u00e1sico ecuatoriano, \u00fanicamente ecuatoriano.<\/p>\n<p><!--more--><\/p>\n<p>Receta adaptada desde Armendaris (2016) p. 110.<\/p>\n<h2>Ingredientes para los pristi\u00f1os<\/h2>\n<ul>\n<li>125g harina<\/li>\n<li>2g sal<\/li>\n<li>2,5g polvos de hornear<\/li>\n<li>60g mantequilla<\/li>\n<li>5 gotas de jugo de lim\u00f3n<\/li>\n<li>70ml agua, o seg\u00fan necesario<\/li>\n<li>Aceite neutro, para fre\u00edr<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Cernir los secos y dispersar con la mantequilla hasta obtener una consistencia arenosa<\/li>\n<li>Agregar el jugo de lim\u00f3n y agua necesaria para obtener una masa unida<\/li>\n<li>Amasar 10 minutos hasta que la masa se vuelva el\u00e1stica<\/li>\n<li>Cubrir con film pl\u00e1stico en un bol aceitado y leudar 1 hora<\/li>\n<li>Estirar hasta un espesor de 3mm y cortar tiras de 2cm de ancho y 30cm de largo o seg\u00fan se desee, con incisiones diagonales (\u00e1ngulo de 45\u00b0) de 1\/2 cm.<\/li>\n<li>Cerrar las tiras sobre s\u00ed mismas formando aros<\/li>\n<li>Fre\u00edr en aceite a 190\u00b0C hasta dorar<\/li>\n<li>Servir con miel de panela<\/li>\n<\/ol>\n<h2>Miel de panela<\/h2>\n<p>Hervir 450g de panela en 500ml de agua con una rama de canela y 5ml de jugo de lim\u00f3n hasta que tome consistencia de miel (105\u00b0C aprox., <a href=\"https:\/\/chefs.ec\/etapas-del-almibar\/\">tomar en cuenta la altitud<\/a>.)<\/p>\n<h2>Referencias<\/h2>\n<ul>\n<li>Armendaris, M. (2016). <em>La Cocina del Ecuador: Recetas tradicionales de mi pa\u00eds<\/em>. Quito: CANVAS<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cl\u00e1sico ecuatoriano<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","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":[948],"tags":[954,11,958,934],"class_list":["post-530","post","type-post","status-publish","format-standard","hentry","category-postres","tag-b2","tag-ecuador","tag-fritura","tag-semana-14","entry"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-8y","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":5318,"url":"https:\/\/le-fort.org\/cocina\/hummus-con-mantequilla-de-mani\/","url_meta":{"origin":530,"position":0},"title":"Hummus con Mantequilla de Man\u00ed","author":"Le-Fort.org","date":"26 de Febrero, 2014","format":false,"excerpt":"Receta de hummus de garbanzo con mantequilla de man\u00ed en vez de Tahini. Es excelente y se prepara muy r\u00e1pidamente.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-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\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/02\/hummus-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5976,"url":"https:\/\/le-fort.org\/cocina\/ceviche-de-camarones-ecuatoriano\/","url_meta":{"origin":530,"position":1},"title":"Ceviche de Camarones Ecuatoriano","author":"Le-Fort.org","date":"9 de Septiembre, 2015","format":false,"excerpt":"Receta ecuatoriana de ceviche de camarones, con jugo de naranja, que com\u00fanmente se sirve con ketchup y mostaza. El ceviche de camarones de Ecuador es delicioso.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-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\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/01\/ceviche-camaron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5409,"url":"https:\/\/le-fort.org\/cocina\/kelewele-platano-frito-ghanes\/","url_meta":{"origin":530,"position":2},"title":"Kelewele: Pl\u00e1tano Frito Ghan\u00e9s","author":"Le-Fort.org","date":"17 de Abril, 2014","format":false,"excerpt":"Receta de Kelewele, pl\u00e1tanos fritos especiados de origen ghan\u00e9s. Comida africana","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/redred-kelewele-hd-2.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\/2014\/04\/redred-kelewele-hd-2.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/redred-kelewele-hd-2.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/redred-kelewele-hd-2.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/redred-kelewele-hd-2.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6173,"url":"https:\/\/le-fort.org\/cocina\/pie-de-limon-mezclado\/","url_meta":{"origin":530,"position":3},"title":"Pie de Lim\u00f3n Mezclado","author":"Le-Fort.org","date":"23 de Abril, 2015","format":false,"excerpt":"Pie de Lim\u00f3n con un cambio. En vez de que el merengue vaya encima, va integrado en el relleno. Queda m\u00e1s suave y menos dulce. \u00a1Pru\u00e9balo!","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/pie-mezclado.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\/04\/pie-mezclado.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/pie-mezclado.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/pie-mezclado.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/pie-mezclado.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4666,"url":"https:\/\/le-fort.org\/cocina\/mayonesa-tipo-fuente-alemana\/","url_meta":{"origin":530,"position":4},"title":"Mayonesa Casera","author":"Marell Rojas","date":"9 de Julio, 2013","format":false,"excerpt":"Hacer mayonesa casera es muy simple. Esta es una mayonesa similar a la que hacen en la Fuente Alemana de Santiago. Es m\u00e1s amarilla porque utilizamos huevos de mejor calidad.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-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\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/07\/mayonesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":9505,"url":"https:\/\/le-fort.org\/cocina\/pollo-tikka-masala\/","url_meta":{"origin":530,"position":5},"title":"Pollo Tikka Masala","author":"Le-Fort.org","date":"6 de Junio, 2017","format":false,"excerpt":"Receta de pollo tikka masala. Simple y deliciosa, y el plato nacional de Inglaterra.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/tikkamasala-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\/2017\/06\/tikkamasala-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/tikkamasala-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/tikkamasala-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/06\/tikkamasala-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/530","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=530"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/530\/revisions"}],"predecessor-version":[{"id":16470,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/530\/revisions\/16470"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}