{"id":4589,"date":"2023-06-12T23:44:22","date_gmt":"2023-06-12T23:44:22","guid":{"rendered":"http:\/\/cantina.local\/?p=4589"},"modified":"2024-01-30T15:32:00","modified_gmt":"2024-01-30T15:32:00","slug":"5-terminos-de-coccion-de-la-carne","status":"publish","type":"post","link":"https:\/\/cantina20.com\/index.php\/2023\/06\/12\/5-terminos-de-coccion-de-la-carne\/","title":{"rendered":"5 t\u00e9rminos de cocci\u00f3n de la carne"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4589\" class=\"elementor elementor-4589\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2a2ef9ce elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2a2ef9ce\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5d0622f5\" data-id=\"5d0622f5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-496f736b elementor-widget elementor-widget-text-editor\" data-id=\"496f736b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 13-03-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p><span style=\"color: #fff;\"><!-- wp:heading --><\/span><\/p>\n<h2 class=\"wp-block-heading\"><span style=\"color: #fff;\">T\u00e9rminos de cocci\u00f3n de la carne\u00a0<\/span><\/h2>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">De la parrilla a la boca solo se necesita un paso: la cocci\u00f3n. Este importante procedimiento consiste b\u00e1sicamente en definir el\u00a0<strong>grado de cocci\u00f3n que debe tener la carne antes de consumirse<\/strong>, por lo que existen diversas modalidades conocidas como t\u00e9rminos de cocci\u00f3n.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">Estos se clasifican de acuerdo a una variedad de factores como la\u00a0<strong>temperatura del interior, la coloraci\u00f3n del centro del corte<\/strong>\u00a0y la textura exterior; sin embargo, debemos resaltar que estos dependen directamente de otros factores como el tama\u00f1o, el grosor y el tipo del corte, as\u00ed como su sitio de preparaci\u00f3n: parrilla, plancha o sart\u00e9n.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">No existe un t\u00e9rmino mejor que otro, pues este depende de las preferencias de los comensales. Sin embargo, existen algunos rasgos y peculiaridades en cada corte. Podr\u00e1s aprender los detalles y secretos de cada uno\u00a0con nuestro Diplomado en Parrilladas y Asados.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":3} --><\/span><\/p>\n<h3 class=\"wp-block-heading\"><span style=\"color: #fff;\">T\u00e9rmino azul<\/span><\/h3>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">Tambi\u00e9n conocido como t\u00e9rmino blue,<strong>\u00a0se caracteriza porque el centro de la carne est\u00e1 crudo<\/strong>\u00a0y en ciertos casos, puede estar fr\u00edo y tener una coloraci\u00f3n azulada. Algunos consideran a este t\u00e9rmino como carne no cocida y aunque pueda parecer extra\u00f1o, existen muchos fan\u00e1ticos de este t\u00e9rmino. El porcentaje de carne no cocida puede ser del 75%.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":4} --><\/span><\/p>\n<h4 class=\"wp-block-heading\"><span style=\"color: #fff;\">\u00bfC\u00f3mo hacer un t\u00e9rmino azul?\u00a0<\/span><\/h4>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">Para cocinarla se sella por ambos lados a fuego alto. El tiempo de cocci\u00f3n depender\u00e1 del grosor del corte, y la\u00a0<strong>capa externa debe tener un color oscuro<\/strong>\u00a0y ser muy tierna al tacto. Por su parte, el centro de la carne debe encontrarse a menos de 40\u00b0 cent\u00edgrados.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":3} --><\/span><\/p>\n<h3 class=\"wp-block-heading\"><span style=\"color: #fff;\">T\u00e9rmino rojo o ingl\u00e9s\u00a0<\/span><\/h3>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">En este t\u00e9rmino, el\u00a0<strong>centro de la carne se torna rojo intenso<\/strong>,<strong>\u00a0<\/strong>lo que significa que est\u00e1 semicruda. La coloraci\u00f3n del interior es ros\u00e1cea, mientras que la parte externa est\u00e1 bien cocida. Es un t\u00e9rmino que se caracteriza por aprovechar al m\u00e1ximo lo jugoso de la carne.<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":4} --><\/span><\/p>\n<h4 class=\"wp-block-heading\"><span style=\"color: #fff;\">\u00bfC\u00f3mo hacer un t\u00e9rmino rojo o ingl\u00e9s?<\/span><\/h4>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">Se debe sellar por ambos lados a fuego alto, y\u00a0<strong>debe tener una textura blanda y jugosa<\/strong>\u00a0al tacto. Su temperatura interior debe variar entre los 40\u00b0 y 55\u00b0 cent\u00edgrados.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":3} --><\/span><\/p>\n<h3 class=\"wp-block-heading\"><span style=\"color: #fff;\">T\u00e9rmino medio o al punto\u00a0<\/span><\/h3>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">Es quiz\u00e1 uno de los\u00a0<em>t\u00e9rminos de cocci\u00f3n de la carne<\/em>\u00a0m\u00e1s pedidos o populares, pues\u00a0<strong>mantiene la jugosidad del corte<\/strong>\u00a0y alberga un exterior bien cocido. Tambi\u00e9n cuenta con un centro ligeramente rojo que no est\u00e1 crudo ni muy cocido. Es un t\u00e9rmino recomendado para cortes gruesos.\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph -->\n\n<!-- wp:heading {\"level\":4} --><\/span><\/p>\n<h4 class=\"wp-block-heading\"><span style=\"color: #fff;\">\u00bfC\u00f3mo hacer un t\u00e9rmino medio?\u00a0<\/span><\/h4>\n<p><span style=\"color: #fff;\"><!-- \/wp:heading -->\n\n<!-- wp:paragraph --><\/span><\/p>\n<p><span style=\"color: #fff;\">El tiempo de cocci\u00f3n tambi\u00e9n depender\u00e1 del tipo de corte y grosor. Este\u00a0<strong>cuenta con una textura resistente y suave<\/strong>\u00a0al mismo tiempo, y una temperatura interna que oscila entre los 60\u00b0 y 65\u00b0 cent\u00edgrados.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"color: #fff;\"><!-- \/wp:paragraph --><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-e5fae50 blog-single-post e-flex e-con-boxed e-con e-parent\" data-id=\"e5fae50\" data-element_type=\"container\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2dcd6c6 elementor-widget elementor-widget-heading\" data-id=\"2dcd6c6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.20.0 - 13-03-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">blogs relacionados<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2b7a6bc elementor-widget elementor-widget-ld_blog\" data-id=\"2b7a6bc\" data-element_type=\"widget\" data-widget_type=\"ld_blog.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"lqd-lp-grid 2b7a6bc blog-id-45590204 \"><div class=\"lqd-lp-row row pos-rel d-flex flex-wrap\" ><div class=\"lqd-lp-column d-flex flex-column col-md-4 col-sm-6 comida\"><article id=\"post-4592\" class=\"lqd-lp pos-rel lqd-lp lqd-lp-style-19 lqd-lp-title-highlight text-start post-4592 post type-post status-publish format-standard has-post-thumbnail hentry category-comida\"><div class=\"lqd-lp-img pos-rel mb-4 overflow-hidden\">\n\t<figure class=\"pos-rel overflow-hidden\"><img fetchpriority=\"high\" decoding=\"async\" width=\"700\" height=\"450\" src=\"https:\/\/cantina20.com\/wp-content\/uploads\/2023\/06\/ensalada-cesar-700x450.jpg\" class=\"w-100 wp-post-image\" alt=\"\" itemprop=\"image\" \/><\/figure>\t<footer class=\"lqd-lp-footer d-flex align-items-end justify-content-end pos-abs w-100 h-100\">\n\n\t\t<a href=\"https:\/\/cantina20.com\/index.php\/2023\/06\/12\/el-origen-de-la-ensalada-cesar\/\" class=\"btn btn-solid border-none btn-xsm\">\n\t\t\t<span class=\"btn-txt\">read<\/span>\n\t\t\t<span class=\"btn-icon\">\n\t\t\t\t<i class=\"lqd-icn-ess icon-ion-ios-add\"><\/i>\n\t\t\t<\/span>\n\t\t<\/a>\n\n\t<\/footer>\n\n<\/div>\n\n<div class=\"lqd-lp-meta d-flex align-items-center p-0 mb-2\">\n\t\n\t<span class=\"screen-reader-text\">Tags <\/span><ul class=\"lqd-lp-cat reset-ul inline-ul pos-rel z-index-3 text-uppercase ltr-sp-1\"><li><a href=\"https:\/\/cantina20.com\/index.php\/category\/comida\/\" rel=\"category\">Comida<\/a><\/li><\/ul>\n<\/div>\n\n<header class=\"lqd-lp-header mb-3\">\n\t<h2 class=\"lqd-lp-title h5 m-0 pos-rel z-index-2\">\n\t\t<a href=\"https:\/\/cantina20.com\/index.php\/2023\/06\/12\/el-origen-de-la-ensalada-cesar\/\" data-split-text=\"true\" data-split-options='{\"type\": \"lines\", \"disableOnMobile\": true}'>El origen de la Ensalada C\u00e9sar<\/a>\n\t<\/h2>\n<\/header>\n\n<a  href=\"https:\/\/cantina20.com\/index.php\/2023\/06\/12\/el-origen-de-la-ensalada-cesar\/\" class=\"lqd-lp-overlay-link lqd-overlay lqd-cc-label-trigger z-index-2\" tab-index=\"-1\"><\/a><\/article><\/div><div class=\"lqd-lp-column d-flex flex-column col-md-4 col-sm-6 comida\"><article id=\"post-4589\" class=\"lqd-lp pos-rel lqd-lp lqd-lp-style-19 lqd-lp-title-highlight text-start post-4589 post type-post status-publish format-standard has-post-thumbnail hentry category-comida\"><div class=\"lqd-lp-img pos-rel mb-4 overflow-hidden\">\n\t<figure class=\"pos-rel overflow-hidden\"><img decoding=\"async\" width=\"700\" height=\"450\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D&#039;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#039; 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Este importante procedimiento consiste b\u00e1sicamente en definir el\u00a0grado de cocci\u00f3n que debe tener la carne antes de consumirse, por lo que existen diversas modalidades conocidas como t\u00e9rminos de cocci\u00f3n.\u00a0 Estos se clasifican de acuerdo a una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-4589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comida"],"_links":{"self":[{"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/posts\/4589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/comments?post=4589"}],"version-history":[{"count":7,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/posts\/4589\/revisions"}],"predecessor-version":[{"id":6407,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/posts\/4589\/revisions\/6407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/media\/6335"}],"wp:attachment":[{"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/media?parent=4589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/categories?post=4589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cantina20.com\/index.php\/wp-json\/wp\/v2\/tags?post=4589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}