{"id":2672,"date":"2019-03-19T13:41:23","date_gmt":"2019-03-19T13:41:23","guid":{"rendered":"https:\/\/colanta.site\/aprende-de\/?p=2672"},"modified":"2019-03-19T14:59:26","modified_gmt":"2019-03-19T14:59:26","slug":"terminos-de-la-carne","status":"publish","type":"post","link":"https:\/\/colanta.com\/aprende-de\/senor-de-los-asados\/terminos-de-la-carne\/","title":{"rendered":"Temperatura de cocci\u00f3n y t\u00e9rminos de la carne vacuna"},"content":{"rendered":"[vc_row][vc_column][vc_column_text]\n<blockquote>\n<p dir=\"ltr\">El tiempo de cocci\u00f3n de la carne tiene relaci\u00f3n directa con la cantidad de brasas y la distancia que haya entre la carne y la parrilla.<\/p>\n<\/blockquote>\n<p dir=\"ltr\">Se puede determinar si es fuego alto, medio, bajo, etc, colocando la mano arriba de la parrilla y contando cuanto tiempo se aguanta el calor, se compara con el tiempo que se resiste colocando la mano encima de una sart\u00e9n en la estufa o plancha; es decir, si se aguanta determinados segundos la mano sobre la parrilla y tambi\u00e9n el mismo tiempo sobre una sart\u00e9n de\u00a0 la estufa en bajo, tambi\u00e9n ser\u00eda baja la temperatura en la parrilla, y as\u00ed sucesivamente.<\/p>\n<p dir=\"ltr\">Otro punto importante es el sellado de la carne, el cual permite mantener los jugos al interior de la carne y de este modo evitar la reducci\u00f3n de tama\u00f1o. Si se usa sal gruesa o parrillera se le agrega despu\u00e9s de sellar la carne, ya que los cristales poco a poco se van diluyendo, mientras que la sal tradicional lo que hace es abrir los poros que anteriormente se hab\u00edan cerrado con el sellado.\u00a0Si se va a usar sal tradicional, se le agrega momentos antes de retirar la carne de la parrilla, dej\u00e1ndola corto tiempo al fuego por ambos lados.<\/p>\n<p>El sellado se realiza con un golpe de calor directo por cada lado (aproximadamente 5 a 7 segundos con una temperatura alta), luego se le da el termino deseado a la carne.<\/p>\n<p>Para definir los t\u00e9rminos de cocci\u00f3n, podemos decir que dependen de variables como la temperatura que es tomada al centro, el corte de la carne y su tama\u00f1o. Ahora veamos en qu\u00e9 consiste cada uno de estos t\u00e9rminos:<\/p>\n<p><span style=\"color: #98c04f;\"><strong>T\u00e9rmino blue o azul (vuelta y vuelta) :<\/strong><\/span><br \/>\n\u2013 Corte sellado por ambos lados a fuego alto<br \/>\n\u2013 La capa externa bien cocida, el centro crudo e inclusive fr\u00edo<br \/>\n\u2013 Alcanza hasta 55 grados C, (130 grados F)<\/p>\n<p><span style=\"color: #98c04f;\"><strong>T\u00e9rmino medio:<\/strong><\/span><br \/>\n\u2013 T\u00e9rmino ideal porque la carne no pierde su jugosidad<br \/>\n\u2013 Sellado o marcado en la plancha o parrilla \u00a0dejando el centro rojo<br \/>\n\u2013 Alcanza la temperatura de 63 grados C, (145 grados F)<\/p>\n<p><span style=\"color: #98c04f;\"><strong>T\u00e9rmino tres cuartos:<\/strong><\/span><br \/>\n\u2013 La carne comienza a perder jugosidad y con ella el sabor<br \/>\n\u2013 El centro del corte se torna caf\u00e9 claro, con las orillas perfectamente cocidas<br \/>\n\u2013 Alcanza la temperatura de 71 grados C, (160 grados F)<\/p>\n<p><span style=\"color: #98c04f;\"><strong>T\u00e9rmino bien cocido o cocinado:<\/strong><\/span><br \/>\n\u2013 T\u00e9rmino menos recomendado, la carne pierde hasta un 70% de jugosidad \u00a0quedando dura \u00a0\u00a0aunque sea un corte de calidad<br \/>\n\u2013 Todo el corte toma un color caf\u00e9 \u2013 gris y pr\u00e1cticamente sin jugo<br \/>\n\u2013 Alcanza m\u00e1s de los 77 grados C, (170 grados F)[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] El tiempo de cocci\u00f3n de la carne tiene relaci\u00f3n directa con la cantidad de brasas y la distancia que haya entre la carne y la parrilla. Se puede determinar si es fuego alto, medio, bajo, etc, colocando la mano arriba de la parrilla y contando cuanto tiempo se aguanta el calor, se compara con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[33],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Temperatura de cocci\u00f3n y t\u00e9rminos de la carne vacuna - Aprende de<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/colanta.com\/aprende-de\/senor-de-los-asados\/terminos-de-la-carne\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Temperatura de cocci\u00f3n y t\u00e9rminos de la carne vacuna - Aprende de\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] El tiempo de cocci\u00f3n de la carne tiene relaci\u00f3n directa con la cantidad de brasas y la distancia que haya entre la carne y la parrilla. 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