{"id":6900,"date":"2015-10-28T19:02:20","date_gmt":"2015-10-29T00:02:20","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=6900"},"modified":"2015-12-07T18:19:34","modified_gmt":"2015-12-07T23:19:34","slug":"como-pelar-almendras","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/como-pelar-almendras\/","title":{"rendered":"Como Pelar Almendras"},"content":{"rendered":"

Pelar almendras es un paso com\u00fan para muchas preparaciones culinarias: mazapanes, tortas, comida india<\/a>, etc. A primera vista, pelar almendras puede parecer un proceso largo y tedioso, pero la verdad es que es incluso entretenido.<\/p>\n

El secreto est\u00e1 en remojar las almendras unos 10 a 15 minutos en agua caliente.<\/p>\n

Basta con hervir un par de tazas de agua por cada taza de almendras, cortar el fuego, y echar las almendras al agua.<\/p>\n

Pasados los 10 a 15 minutos, la c\u00e1scara de las almendras deber\u00eda de haberse soltado de la almendra, y basta con apretar la almendra para que esta sala de su c\u00e1scara. Con cuidado que puedne salir disparadas (lo que permite hacer guerras de almendras, pero esa es otra historia).<\/p>\n

\"Pelar
Recomendamos al pelar almendras dejar las c\u00e1scaras y las almendras en recipientes separados.<\/figcaption><\/figure>\n

Un consejo importante es ir sacando las almendras y sus c\u00e1scaras a boles distintos y no dejar las c\u00e1scaras en el agua junto con las almendras sin pelar.<\/p>\n

Si hay almendras que se resisten a ser peladas, deber\u00eda bastar con remojarlas en agua caliente por m\u00e1s tiempo. \u00a0Con m\u00e1s remojo se deber\u00eda soltar hasta la c\u00e1scara m\u00e1s recalcitrante.<\/p>\n

Un tema importante despu\u00e9s de pelar las almendras es secarlas. Las podemos secar con un pa\u00f1o de cocina y luego tostarlas si es necesario.<\/p>\n

\"Almendras
Nuestras almendras peladas y secas.<\/figcaption><\/figure>\n

Estamos listos para usarlas en pan de pascua<\/a>, turr\u00f3n o lo que sea.<\/p>\n

Cu\u00e9ntanos c\u00f3mo te fue pelando almendras.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pelar almendras es mucho m\u00e1s f\u00e1cil de lo que uno puede creer, y no es tan laborioso como parece a primera vista. Veamos como.<\/p>\n","protected":false},"author":1,"featured_media":6907,"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":[336],"class_list":["post-6900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-almendras","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/pelalmendras-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1Ni","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6958,"url":"https:\/\/le-fort.org\/cocina\/mazapan-de-almendra\/","url_meta":{"origin":6900,"position":0},"title":"Mazap\u00e1n de Almendra","author":"Le-Fort.org","date":"6 de Noviembre, 2015","format":false,"excerpt":"Receta de mazap\u00e1n de almendra, a partir de almendras, az\u00facar, clara de huevo y esencias.","rel":"","context":"En "Recetas"","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\/11\/mazapan-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\/11\/mazapan-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/mazapan-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/mazapan-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/11\/mazapan-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13871,"url":"https:\/\/le-fort.org\/cocina\/navratan-korma\/","url_meta":{"origin":6900,"position":1},"title":"Navratan Korma: Vegetariano y Suntuoso","author":"Le-Fort.org","date":"30 de Diciembre, 2020","format":false,"excerpt":"Receta de Navratan Korma. Vegetales en salsa espesada con almendras y crema.","rel":"","context":"En "Recetas"","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\/2019\/03\/navratan-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\/2019\/03\/navratan-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/navratan-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/navratan-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/03\/navratan-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":511,"url":"https:\/\/le-fort.org\/cocina\/receta-murgh-shahi-korma-pollo-almendras-yoghurt\/","url_meta":{"origin":6900,"position":2},"title":"Receta de Murgh Shahi Korma (pollo con almendras y yoghurt)","author":"Le-Fort.org","date":"28 de Julio, 2011","format":false,"excerpt":"Receta de Murgh Shahi Korma (pollo con almendras, cardamomo y yoghurt) es un plato de cocina india muy bueno y no demasiado especiado. Se recomienda","rel":"","context":"En "Comida"","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/shahi-korma-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\/2011\/07\/shahi-korma-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/shahi-korma-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/shahi-korma-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/shahi-korma-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8372,"url":"https:\/\/le-fort.org\/cocina\/torta-opera\/","url_meta":{"origin":6900,"position":3},"title":"Torta Opera: caf\u00e9 y chocolate","author":"Le-Fort.org","date":"12 de Julio, 2016","format":false,"excerpt":"Receta de torta Opera, que es un bizcochuelo de almendras llamado Joconde, crema de mantequilla y caf\u00e9 y ganache de chocolate.","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-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\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/opera-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16050,"url":"https:\/\/le-fort.org\/cocina\/sable-de-limon\/","url_meta":{"origin":6900,"position":4},"title":"Sabl\u00e9 de Lim\u00f3n","author":"Marell Rojas","date":"13 de Mayo, 2020","format":false,"excerpt":"Receta de masa sabl\u00e9 de lim\u00f3n","rel":"","context":"En "Productos"","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/05\/gastrofisica.jpg?fit=337%2C500&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9144,"url":"https:\/\/le-fort.org\/cocina\/gajar-ki-kheer-postre-zanahoria\/","url_meta":{"origin":6900,"position":5},"title":"Gajar Ki Kheer","author":"Le-Fort.org","date":"25 de Enero, 2017","format":false,"excerpt":"Postre de zanahoria de la cocina de India","rel":"","context":"En "Recetas"","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\/01\/kheer-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\/2017\/01\/kheer-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/01\/kheer-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/01\/kheer-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/01\/kheer-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/6900","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=6900"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/6900\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/6907"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=6900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=6900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=6900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}