{"id":8214,"date":"2016-06-28T22:15:34","date_gmt":"2016-06-29T03:15:34","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=8214"},"modified":"2022-01-05T10:02:38","modified_gmt":"2022-01-05T15:02:38","slug":"bistec-sous-vide","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/bistec-sous-vide\/","title":{"rendered":"Bistec Sous Vide"},"content":{"rendered":"

Hemos estado explorando la cocina sous vide<\/em><\/a> (o sea, al vac\u00edo), despu\u00e9s de un interesante curso que tomamos. Hoy a la hora de la cena preparamos bistec sous vide<\/em>. Hicimos unos bistecs de lomo liso (lomo de asado en Ecuador) con esta t\u00e9cnica de cocci\u00f3n lenta. Los preparamos a 60\u00b0C por 45 minutos seg\u00fan la tabla de Chefsteps<\/a>.<\/p>\n

[wp_ad_camp_1]<\/p>\n

La l\u00f3gica de la cocci\u00f3n lenta es cocinar los alimentos a temperaturas bajas por tiempos largos, para que la temperatura sea la misma en todo el alimento y la cocci\u00f3n sea lo m\u00e1s homog\u00e9nea posible. Dependiendo del corte, pueden ser cocciones muy largas, pero con ingredientes blandos, como el pollo<\/a> o cortes blandos de vacuno, se puede cocinar en una hora. No es tan r\u00e1pido como cocinar a la sart\u00e9n, pero es un tiempo sumamente razonable.<\/p>\n

Los preparamos en forma muy simple. Bistecs de lomo liso de 2,5cm de espesor,\u00a0salpimentados, y a la bolsa, 45 minutos en ba\u00f1o de agua a 60\u00b0C. Ya que no tenemos un circulador, lo hacemos midiendo la temperatura y prendiendo el fuego unos segundos para mantener el agua a la temperatura deseada.<\/p>\n

Luego los sacamos de la bolsa, secamos en toalla de papel, y los terminamos dor\u00e1ndolos en mantequilla.<\/p>\n

Quedaron muy bien.<\/p>\n

\"bistec<\/p>\n

Los comensales que prefieren la carne menos hecha los amaron. Lo que no, estamos pensando que la pr\u00f3xima vez los haremos en ba\u00f1o de agua a 65\u00b0C por 45 minutos.<\/p>\n

Todo es cosa de gustos, ya saben.<\/p>\n

[wp_ad_camp_4]<\/p>\n","protected":false},"excerpt":{"rendered":"

El bistec cocinado al vac\u00edo (sous vide) es una interesante forma de prepararlo: blando, jugoso y m\u00e1s cocido de lo que su color sugiere.<\/p>\n","protected":false},"author":1,"featured_media":8216,"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":[655,156],"class_list":["post-8214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-sous-vide","tag-vacuno","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-28u","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8122,"url":"https:\/\/le-fort.org\/cocina\/pechuga-pollo-sous-vide\/","url_meta":{"origin":8214,"position":0},"title":"Pechuga de Pollo Sous Vide","author":"Le-Fort.org","date":"5 de Junio, 2016","format":false,"excerpt":"Tuvimos amigos a almorzar, y decidimos someterlos a uno de nuestros tantos experimentos. Preparamos pechugas\u00a0de pollo sous vide. Sous vide es otra t\u00e9cnica simple con nombre dif\u00edcil. Quiere decir \"al vac\u00edo\" en franc\u00e9s y hace referencia al empacado de lo que cocinaremos, que idealmente est\u00e1 en bolsas al vac\u00edo, si\u2026","rel":"","context":"En "T\u00e9cnicas"","block_context":{"text":"T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-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\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/sous-vide-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8843,"url":"https:\/\/le-fort.org\/cocina\/coccion-lenta-sous-vide-hecho-en-casa\/","url_meta":{"origin":8214,"position":1},"title":"Cocci\u00f3n Lenta (Sous Vide) hecho en Casa","author":"Le-Fort.org","date":"25 de Diciembre, 2016","format":false,"excerpt":"Controlador de cocci\u00f3n lenta (sous vide) hecho en casa: un termostato y un par de cosas m\u00e1s. 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