{"id":8956,"date":"2016-11-25T08:13:34","date_gmt":"2016-11-25T13:13:34","guid":{"rendered":"http:\/\/loquecomemos.com\/?p=8956"},"modified":"2016-11-25T08:13:34","modified_gmt":"2016-11-25T13:13:34","slug":"probar-la-coccion-de-la-carne-con-el-dedo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/probar-la-coccion-de-la-carne-con-el-dedo\/","title":{"rendered":"Probar la Cocci\u00f3n de la Carne con el Dedo"},"content":{"rendered":"

Vimos una t\u00e9cnica s\u00faper interesante para probar el grado de cocci\u00f3n de la carne sin necesidad de utilizar un term\u00f3metro. S\u00f3lo necesitamos dos manos.<\/p>\n

\"trozo<\/p>\n

[wp_ad_camp_1]<\/p>\n

Como determinar la cocci\u00f3n de la carne con los dedos<\/h2>\n

La idea es tocar la parte carnosa de la mano en la base del pulgar mientras tocamos la punta del pulgar con otros dedos de la misma mano.<\/p>\n

\"tocar\"<\/p>\n

Para cambiar el nivel de cocci\u00f3n de la carne que debemos buscar, vamos cambiando el dedo que nos tocamos.<\/p>\n

\"Animaci\u00f3n
Animaci\u00f3n de los estados de cocci\u00f3n de la carne.<\/figcaption><\/figure>\n

La animaci\u00f3n de arriba nos muestra, en secuencia, los siguientes estados:<\/p>\n

    \n
  • Mano abierta y relajada: carne cruda<\/strong><\/li>\n
  • Pulgar e \u00edndice se tocan: a la inglesa<\/strong><\/li>\n
  • Pulgar y dedo medio se tocan: t\u00e9rmino medio<\/strong><\/li>\n
  • Pulgar y anular se tocan: tres cuartos<\/strong><\/li>\n
  • Pulgar y me\u00f1ique se tocan: bien hecha.<\/strong><\/li>\n<\/ul>\n

    Mientras “m\u00e1s lejano” est\u00e1 el dedo que tocamos del pulgar, m\u00e1s se tensa el m\u00fasculo de la base del pulgar.<\/p>\n

    Esta es una muy buena forma de estimar qu\u00e9 tan cocida est\u00e1\u00a0la carne, sobre todo porque los term\u00f3metros que compramos en Aliexpress llevan cerca de un mes varados en aduana.<\/p>\n

    [wp_ad_camp_5]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Una forma sencilla de estimar el nivel de cocci\u00f3n de la carne.<\/p>\n","protected":false},"author":1,"featured_media":8958,"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":[228],"class_list":["post-8956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnicas","tag-carne","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/11\/carne-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2ks","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":298,"url":"https:\/\/le-fort.org\/cocina\/salsa-bolonesa\/","url_meta":{"origin":8956,"position":0},"title":"Salsa Bolo\u00f1esa","author":"Rod","date":"25 de Enero, 2021","format":false,"excerpt":"Un cl\u00e1sico m\u00e1s popular fuera de Italia que dentro de ella","rel":"","context":"En "Recetas y T\u00e9cnicas"","block_context":{"text":"Recetas y T\u00e9cnicas","link":"https:\/\/le-fort.org\/cocina\/categoria\/rectas-tecnicas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-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\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2021\/01\/bolognesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":306,"url":"https:\/\/le-fort.org\/cocina\/fisica-en-la-cocina\/","url_meta":{"origin":8956,"position":1},"title":"F\u00edsica en la Cocina","author":"Rod","date":"1 de Febrero, 2019","format":false,"excerpt":"\u00bfPor qu\u00e9 el cocinero deber\u00eda saber f\u00edsica? La f\u00edsica en la cocina es muy importante, y va de la mano con la qu\u00edmica.","rel":"","context":"En "F\u00edsica"","block_context":{"text":"F\u00edsica","link":"https:\/\/le-fort.org\/cocina\/categoria\/fisica\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-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\/2018\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/sisanh-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8214,"url":"https:\/\/le-fort.org\/cocina\/bistec-sous-vide\/","url_meta":{"origin":8956,"position":2},"title":"Bistec Sous Vide","author":"Le-Fort.org","date":"28 de Junio, 2016","format":false,"excerpt":"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.","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\/bistec-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\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-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\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/bistec-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11789,"url":"https:\/\/le-fort.org\/cocina\/motepata\/","url_meta":{"origin":8956,"position":3},"title":"Motepata","author":"Le-Fort.org","date":"25 de Febrero, 2018","format":false,"excerpt":"El Motepata es una sopa ecuatoriana, emblem\u00e1tica de la provincia del Azuay, que se prepara y consume tradicionalmente para Carnaval. Tiene mote (ma\u00edz) como buen plato azuayo, y como corresponde a una cultura porc\u00f3fila, lleva chancho en diversas formas. Vamos por partes. El Mote El mote (ma\u00edz pelado y cocido)\u2026","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\/2018\/02\/motepata-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\/2018\/02\/motepata-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/motepata-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13442,"url":"https:\/\/le-fort.org\/cocina\/sous-vide-salsa\/","url_meta":{"origin":8956,"position":4},"title":"Guisos Sous Vide en su Salsa","author":"Le-Fort.org","date":"14 de Noviembre, 2018","format":false,"excerpt":"Tradici\u00f3n y modernidad.","rel":"","context":"En "General"","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-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\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/josh-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":582,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-casera\/","url_meta":{"origin":8956,"position":5},"title":"Mechada Luco Casera","author":"Maestro Sanguchero","date":"1 de Enero, 2013","format":false,"excerpt":"Mechada Luco Casera, con carne mechada en casa, pan hecho en casa, queso y mantequilla.","rel":"","context":"En "Hecho en casa"","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"Ingredientes","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8956","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=8956"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/8956\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8958"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=8956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=8956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=8956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}