{"id":5276,"date":"2020-08-28T22:45:37","date_gmt":"2020-08-28T22:45:37","guid":{"rendered":"http:\/\/usmefsudamerica.org\/?p=5276"},"modified":"2020-08-31T17:42:48","modified_gmt":"2020-08-31T17:42:48","slug":"la-importancia-de-los-equipos-de-coccion","status":"publish","type":"post","link":"https:\/\/enmente.com.co\/usmeat-colombia\/la-importancia-de-los-equipos-de-coccion\/","title":{"rendered":"La importancia de los equipos de cocci\u00f3n"},"content":{"rendered":"[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb 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column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][image_with_animation image_url=\u00bb4357″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bb\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb 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tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1598654093174{padding-right: 10% !important;}\u00bb]\n

Tener un buen corte<\/span>
\nde carne…<\/span><\/h2>\n

 <\/p>\n

es sin duda el mejor comienzo pero no garantiza que el resultado final sea una carne deliciosa, la t\u00e9cnica y la cocci\u00f3n juegan tambi\u00e9n un rol determinante. En ese sentido, hoy nos detendremos en los equipos de cocci\u00f3n y c\u00f3mo estos influyen directamente sobre el resultado final de las carnes. Analicemos juntos los equipos que con mayor frecuencia tenemos en nuestras cocinas y si los estamos aplicando a los cortes correctos:<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][image_with_animation image_url=\u00bb5277″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb5277″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]\n

Tener un buen corte<\/span>
\nde carne…<\/span><\/h2>\n

 <\/p>\n

es sin duda el mejor comienzo pero no garantiza que el resultado final sea una carne deliciosa, la t\u00e9cnica y la cocci\u00f3n juegan tambi\u00e9n un rol determinante. En ese sentido, hoy nos detendremos en los equipos de cocci\u00f3n y c\u00f3mo estos influyen directamente sobre el resultado final de las carnes. Analicemos juntos los equipos que con mayor frecuencia tenemos en nuestras cocinas y si los estamos aplicando a los cortes correctos:<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb5279″ background_image_position=\u00bbcenter center\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbright\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1598654032797{padding-left: 10% !important;}\u00bb]\n

Hornos<\/span><\/h2>\n

 <\/p>\n

Es la l\u00ednea m\u00e1s amplia y vers\u00e1til, a\u00f1o tras a\u00f1o la tecnolog\u00eda avanza hasta el punto de que algunos hornos que antes llam\u00e1bamos mixtos o convectores<\/strong>, ahora son inteligentes, tampoco quiero dejar de mencionar la llegada de los kamados<\/strong> (que nos permiten cocinar piezas m\u00e1s peque\u00f1as y en m\u00faltiples <\/span>versiones) y el auge de los ahumadores los cuales generan buenas oportunidades y experiencias dentro de la familia de los hornos. Sin embargo, no debemos dejar de considerar que cuando cocinamos en un horno el criterio que aplica es el de calor seco<\/strong> con el fin de producir una costra exterior crocante pero un interior jugoso. Para este punto, es importante hornear cortes enteros o grandes<\/strong>, sell\u00e1ndolos previamente en una sart\u00e9n o bien dentro del mismo horno, primero a una temperatura alta, de aproximadamente 250\u00b0C para luego<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb20″][image_with_animation image_url=\u00bb5279″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]\n

Hornos<\/span><\/h2>\n

 <\/p>\n

Es la l\u00ednea m\u00e1s amplia y vers\u00e1til, a\u00f1o tras a\u00f1o la tecnolog\u00eda avanza hasta el punto de que algunos hornos que antes llam\u00e1bamos mixtos o convectores<\/strong>, ahora son inteligentes, tampoco quiero dejar de mencionar la llegada de los kamados<\/strong> (que nos permiten cocinar piezas m\u00e1s peque\u00f1as y en m\u00faltiples <\/span>versiones) y el auge de los ahumadores los cuales generan buenas oportunidades y experiencias dentro de la familia de los hornos. Sin embargo, no debemos dejar de considerar que cuando cocinamos en un horno el criterio que aplica es el de calor seco<\/strong> con el fin de producir una costra exterior crocante pero un interior jugoso. Para este punto, es importante hornear cortes enteros o grandes<\/strong>, sell\u00e1ndolos previamente en una sart\u00e9n o bien dentro del mismo horno, primero a una temperatura alta, de aproximadamente 250\u00b0C para luego<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1598654059507{padding-right: 10% !important;}\u00bb]bajarlo a 180\/200\u00b0C y continuar hasta finalizar su cocci\u00f3n. Este caso aplica muy bien para el Lomo de cerdo<\/strong> y para cortes vacunos suaves como lo son el Tri Tip, Picanha, Ribeye, Short Ribs, Flap Meat, Striploin<\/strong> por mencionar algunos. Es importante no retirarles la grasa de cobertura ya que por un lado, proteger\u00e1 al m\u00fasculo durante la cocci\u00f3n otorg\u00e1ndole a su vez un excelente sabor y por otro, nos ayudar\u00e1 a mejorar el rendimiento de nuestro corte. Hay que considerar que tambi\u00e9n se pueden hornear cortes que por su ubicaci\u00f3n y funci\u00f3n dentro del animal contienen un alto porcentaje de col\u00e1geno, motivo por el cual no son necesariamente suaves y por ende, requieren que adicionemos humedad o bien que sean cocidos a temperaturas muy bajas, en algunos casos envueltos en papel aluminio o manteca para mantener la humedad interior por largos per\u00edodos de tiempo como es el caso de algunos cortes provenientes del Round o el Brisket<\/strong>. Lo mismo ocurre con la Pierna, el Shoulder<\/strong> y las Costillas en el cerdo<\/strong>, que requieren necesariamente de un mix entre bajas temperaturas, humedad y tiempo para encontrar su mejor versi\u00f3n.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb5281″ background_image_position=\u00bbcenter center\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb20″][image_with_animation image_url=\u00bb5281″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]bajarlo a 180\/200\u00b0C y continuar hasta finalizar su cocci\u00f3n. Este caso aplica muy bien para el Lomo de cerdo<\/strong> y para cortes vacunos suaves como lo son el Tri Tip, Picanha, Ribeye, Short Ribs, Flap Meat, Striploin<\/strong> por mencionar algunos. Es importante no retirarles la grasa de cobertura ya que por un lado, proteger\u00e1 al m\u00fasculo durante la cocci\u00f3n otorg\u00e1ndole a su vez un excelente sabor y por otro, nos ayudar\u00e1 a mejorar el rendimiento de nuestro corte. Hay que considerar que tambi\u00e9n se pueden hornear cortes que por su ubicaci\u00f3n y funci\u00f3n dentro del animal contienen un alto porcentaje de col\u00e1geno, motivo por el cual no son necesariamente suaves y por ende, requieren que adicionemos humedad o bien que sean cocidos a temperaturas muy bajas, en algunos casos envueltos en papel aluminio o manteca para mantener la humedad interior por largos per\u00edodos de tiempo como es el caso de algunos cortes provenientes del Round o el Brisket<\/strong>. Lo mismo ocurre con la Pierna, el Shoulder<\/strong> y las Costillas en el cerdo<\/strong>, que requieren necesariamente de un mix entre bajas temperaturas, humedad y tiempo para encontrar su mejor versi\u00f3n.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb70″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_image=\u00bb5283″ bg_position=\u00bbleft top\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_row_inner column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column_text]\n

Parrillas<\/h2>\n[\/vc_column_text][divider line_type=\u00bbSmall Line\u00bb line_alignment=\u00bbdefault\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-1″ custom_line_width=\u00bb300″][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]La parrilla debe ser de los m\u00e9todos m\u00e1s utilizados pero requiere de una buena t\u00e9cnica, tanto para el manejo de las temperaturas como la elecci\u00f3n de la carne. Si bien muchos cortes se adaptan a la parrilla, los mejores resultados se obtienen en los cortes suaves, adem\u00e1s tienen que ser lo suficientemente resistentes como para soportar el intenso calor que ejerce este m\u00e9todo de cocci\u00f3n, pensemos que el carb\u00f3n cuando est\u00e1 al rojo vivo alcanza temperaturas superiores a los 500\u00b0C pero luego esa energ\u00eda se diluye en el proceso, por la distribuci\u00f3n de las brasas y porque las parrillas al ser generalmente abiertas, no concentran la energ\u00eda eficazmente, por lo que es ideal trabajar con cortes porcionados y de cocci\u00f3n relativamente r\u00e1pida a media. Lo ideal en cortes congelados, ser\u00eda que la carne se descongele en la refrigeradora antes de cocinarla as\u00ed los constrastes de temperatura no son tan extremos permitiendo una carne mucho m\u00e1s suave y jugosa, lo \u00f3ptimo ser\u00eda trabajarla a temperatura ambiente. De la misma manera, una vez cocido el corte es clave que \u00e9ste repose unos minutos antes de consumir, esto permitir\u00e1 que los l\u00edquidos se distribuyan por el corte y la carne se distienda un poco luego de haber estado en contacto con el fuego directo.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_image=\u00bb5283″ bg_position=\u00bbleft top\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_row_inner column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column_text]\n

Parrillas<\/h2>\n[\/vc_column_text][divider line_type=\u00bbSmall Line\u00bb line_alignment=\u00bbdefault\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-1″ custom_line_width=\u00bb300″][vc_column_text]La parrilla debe ser de los m\u00e9todos m\u00e1s utilizados pero requiere de una buena t\u00e9cnica, tanto para el manejo de las temperaturas como la elecci\u00f3n de la carne. Si bien muchos cortes se adaptan a la parrilla, los mejores resultados se obtienen en los cortes suaves, adem\u00e1s tienen que ser lo suficientemente resistentes como para soportar el intenso calor que ejerce este m\u00e9todo de cocci\u00f3n, pensemos que el carb\u00f3n cuando est\u00e1 al rojo vivo alcanza temperaturas superiores a los 500\u00b0C pero luego esa energ\u00eda se diluye en el proceso, por la distribuci\u00f3n de las brasas y porque las parrillas al ser generalmente abiertas, no concentran la energ\u00eda eficazmente, por lo que es ideal trabajar con cortes porcionados y de cocci\u00f3n relativamente r\u00e1pida a media. Lo ideal en cortes congelados, ser\u00eda que la carne se descongele en la refrigeradora antes de cocinarla as\u00ed los constrastes de temperatura no son tan extremos permitiendo una carne mucho m\u00e1s suave y jugosa, lo \u00f3ptimo ser\u00eda trabajarla a temperatura ambiente. De la misma manera, una vez cocido el corte es clave que \u00e9ste repose unos minutos antes de consumir, esto permitir\u00e1 que los l\u00edquidos se distribuyan por el corte y la carne se distienda un poco luego de haber estado en contacto con el fuego directo.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1598654152005{padding-right: 10% !important;}\u00bb]Varios cortes vacunos se adaptan a la parrilla, pero los m\u00e1s populares son el Ribeye, Striploin, Picanha, Tri Tip, Entra\u00f1a, Flank Steak, Flap Meat, Short Ribs<\/strong> y algunos otros provenientes del Chuck como el: el Flat Iron, Denver Cut y Delmonico Steak<\/strong>. En el caso del cerdo, el Lomo si es cocinado con cuidado y de manera r\u00e1pida funciona perfectamente al igual que el Boston Butt<\/strong>, en cuanto a las costillas, no importa que sean las Baby Back Ribs, las St. Louis<\/strong> o las Spareribs<\/strong> saldr\u00e1n fabulosas siempre y cuando no est\u00e9n expuestas al calor directo, mejor si se pueden envolver en papel aluminio ya que necesitan de mayor cantidad de tiempo y humedad constante para quedar completamente suaves. Si bien la parrilla<\/strong> es uno de los equipos de cocci\u00f3n m\u00e1s antiguos dentro de la gastronom\u00eda, en los \u00faltimos a\u00f1os los broilers<\/strong> de radiaci\u00f3n infrarroja alcanzaron buen protagonismo, que si bien no usan carb\u00f3n o le\u00f1a son muy eficaces, r\u00e1pidos y precisos. Con temperaturas superiores a los 650\u00b0C logran un sellado r\u00e1pido de la carne conservando todos sus atributos. Tambi\u00e9n las parrillas cerradas como es el caso de los famosos Josper<\/strong> son piezas deseadas por los gastron\u00f3micos, siendo este \u00faltimo una mezcla entre un horno y una parrilla pero que trabaja <\/span>con eficiencia y rapid\u00e9z reduciendo considerablemente los costos de carb\u00f3n, pero a\u00fan as\u00ed aportando el cl\u00e1sico ahumado de la parrilla.<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb120″][image_with_animation image_url=\u00bb5285″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb5285″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Varios cortes vacunos se adaptan a la parrilla, pero los m\u00e1s populares son el Ribeye, Striploin, Picanha, Tri Tip, Entra\u00f1a, Flank Steak, Flap Meat, Short Ribs<\/strong> y algunos otros provenientes del Chuck como el: el Flat Iron, Denver Cut y Delmonico Steak<\/strong>. En el caso del cerdo, el Lomo si es cocinado con cuidado y de manera r\u00e1pida funciona perfectamente al igual que el Boston Butt<\/strong>, en cuanto a las costillas, no importa que sean las Baby Back Ribs, las St. Louis<\/strong> o las Spareribs<\/strong> saldr\u00e1n fabulosas siempre y cuando no est\u00e9n expuestas al calor directo, mejor si se pueden envolver en papel aluminio ya que necesitan de mayor cantidad de tiempo y humedad constante para quedar completamente suaves. Si bien la parrilla<\/strong> es uno de los equipos de cocci\u00f3n m\u00e1s antiguos dentro de la gastronom\u00eda, en los \u00faltimos a\u00f1os los broilers<\/strong> de radiaci\u00f3n infrarroja alcanzaron buen protagonismo, que si bien no usan carb\u00f3n o le\u00f1a son muy eficaces, r\u00e1pidos y precisos. Con temperaturas superiores a los 650\u00b0C logran un sellado r\u00e1pido de la carne conservando todos sus atributos. Tambi\u00e9n las parrillas cerradas como es el caso de los famosos Josper<\/strong> son piezas deseadas por los gastron\u00f3micos, siendo este \u00faltimo una mezcla entre un horno y una parrilla pero que trabaja <\/span>con eficiencia y rapid\u00e9z reduciendo considerablemente los costos de carb\u00f3n, pero a\u00fan as\u00ed aportando el cl\u00e1sico ahumado de la parrilla.<\/span>[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][vc_column_text css=\u00bb.vc_custom_1598654781484{padding-right: 10% !important;}\u00bb]\n

Planchas<\/span><\/h2>\n

Ya sea en una plancha, sart\u00e9n o wok<\/strong> y sin importar si es alimentado por electricidad, gas, carb\u00f3n, le\u00f1a u otros combustibles, estos artefactos permiten una forma r\u00e1pida de cocinar una carne, es donde la reacci\u00f3n de Maillard<\/strong> est\u00e1 m\u00e1s presente que en otras t\u00e9cnicas y aparatos. Hay que considerar que esta forma de cocci\u00f3n no produce el efecto de ablandamiento propio de los m\u00e9todos con calor h\u00famedo por eso los cortes vacunos seleccionados deben ser suaves, como es el caso del tenderloin, Picanha, Entra\u00f1a, Tri Tip, Knuckle, Striploin<\/strong> mientras que en el cerdo el Lomo y el Sirloin son perfectos. Tambi\u00e9n es importante desgrasar los cortes lo m\u00e1ximo posible ya que la cocci\u00f3n al ser r\u00e1pida e intensa no permitir\u00e1 que la grasa termine por fundir. Lo ideal es que los cortes est\u00e9n porcionados en steaks, laminados o en cubos<\/strong>. Lo bueno de esta t\u00e9cnica ocurre cuando los jugos se desprenden ligeramente que finalmente termina siendo un potenciador de sabor ya que permanecer\u00e1 junto a la carne hasta finalizar su cocci\u00f3n, es lo que ocurre con las hamburguesas.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb5289″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb margin_right=\u00bb5%\u00bb][\/vc_column][vc_column column_padding=\u00bbpadding-7-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbright\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb5287″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bb\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-5-percent\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb20″][image_with_animation image_url=\u00bb5289″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb margin_right=\u00bb5%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]\n

Planchas<\/span><\/h2>\n

Ya sea en una plancha, sart\u00e9n o wok<\/strong> y sin importar si es alimentado por electricidad, gas, carb\u00f3n, le\u00f1a u otros combustibles, estos artefactos permiten una forma r\u00e1pida de cocinar una carne, es donde la reacci\u00f3n de Maillard<\/strong> est\u00e1 m\u00e1s presente que en otras t\u00e9cnicas y aparatos. Hay que considerar que esta forma de cocci\u00f3n no produce el efecto de ablandamiento propio de los m\u00e9todos con calor h\u00famedo por eso los cortes vacunos seleccionados deben ser suaves, como es el caso del tenderloin, Picanha, Entra\u00f1a, Tri Tip, Knuckle, Striploin<\/strong> mientras que en el cerdo el Lomo y el Sirloin son perfectos. Tambi\u00e9n es importante desgrasar los cortes lo m\u00e1ximo posible ya que la cocci\u00f3n al ser r\u00e1pida e intensa no permitir\u00e1 que la grasa termine por fundir. Lo ideal es que los cortes est\u00e9n porcionados en steaks, laminados o en cubos<\/strong>. Lo bueno de esta t\u00e9cnica ocurre cuando los jugos se desprenden ligeramente que finalmente termina siendo un potenciador de sabor ya que permanecer\u00e1 junto a la carne hasta finalizar su cocci\u00f3n, es lo que ocurre con las hamburguesas.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbin_container\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb70″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#ffcb00″ scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/6″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb2\/3″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text]\n

Como hemos visto, una de las claves para garantizar el mejor resultado de una carne es que la ecuaci\u00f3n: corte de carne + equipo de cocci\u00f3n + correcta t\u00e9cnica y uso<\/strong>, en ese proceso debemos comprender c\u00f3mo se transforma una carne durante la cocci\u00f3n, qu\u00e9 efectos f\u00edsicos y qu\u00edmicos se producen y finalmente, interpretar que cada corte tiene sus necesidades espec\u00edficas, no todo se cocina igual<\/strong>, ah\u00ed se plantea el desaf\u00edo.
\nComo dice el popular refr\u00e1n y trazando un paralelismo con el mundo de las carnes, nuestro trabajo como chefs, en definitiva, consiste en encontrar:
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Como hemos visto, una de las claves para garantizar el mejor resultado de una carne es que la ecuaci\u00f3n: corte de carne + equipo de cocci\u00f3n + correcta t\u00e9cnica y uso<\/strong>, en ese proceso debemos comprender c\u00f3mo se transforma una carne durante la cocci\u00f3n, qu\u00e9 efectos f\u00edsicos y qu\u00edmicos se producen y finalmente, interpretar que cada corte tiene sus necesidades espec\u00edficas, no todo se cocina igual<\/strong>, ah\u00ed se plantea el desaf\u00edo.
\nComo dice el popular refr\u00e1n y trazando un paralelismo con el mundo de las carnes, nuestro trabajo como chefs, en definitiva, consiste en encontrar:
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Nicol\u00e1s
\nDiaz<\/h2>\n

Chef Ejecutivo
\nU.S. MEAT EXPORT FEDERATION SUDAM\u00c9RICA<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/4″ tablet_width_inherit=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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