{"id":23,"date":"2021-05-03T03:17:18","date_gmt":"2021-05-03T09:17:18","guid":{"rendered":"https:\/\/www.gavias-theme.com\/wp\/ziston\/?p=23"},"modified":"2021-07-13T22:49:35","modified_gmt":"2021-07-14T04:49:35","slug":"como-elegir-la-carne-perfecta-para-tu-asado","status":"publish","type":"post","link":"https:\/\/pasionparrillera.com\/members\/como-elegir-la-carne-perfecta-para-tu-asado\/","title":{"rendered":"\u00bfC\u00f3mo elegir la carne perfecta para tu asado?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"23\" class=\"elementor elementor-23\">\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7af2abd2 elementor-section-boxed elementor-section-height-default elementor-section-height-default row-top\" data-id=\"7af2abd2\" 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-3483aa2 column-style-top\" data-id=\"3483aa2\" 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-3b26750f elementor-widget elementor-widget-text-editor\" data-id=\"3b26750f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\"><p class=\"wp-block-paragraph\">Elegir la carne es el primer paso y quiz\u00e1s el m\u00e1s importante para que nuestro asado sea un \u00e9xito. Con demasiada frecuencia dejamos que sea el carnicero el que elija la pieza o tomamos la primera bandeja que vemos en el estante del supermercado. Pero la elecci\u00f3n de una buena carne requiere un poco de esfuerzo, observaci\u00f3n y una buena cantidad de experiencia. Para ayudarte con esta tarea, en Brasas y Sabores queremos darte algunos consejos \u00fatiles para escoger la carne perfecta para la parrilla y que no falte el aplauso para el asador.<\/p>\n<h2>\u00bfC\u00f3mo examinar la carne para saber si es de calidad?<\/h2>\n<p>Para\u00a0<strong><em>elegir nuestra carne<\/em><\/strong>\u00a0podemos comenzar por olerla y asegurarnos de que no hay olor a \u00e1cido ni a mal estado. Despu\u00e9s podemos mirar el aspecto de la carne y su color. Debe ser roja, ni p\u00e1lida, ni verde, ni amarilla.\u00a0<strong><em>La carne perfecta para la parrilla<\/em><\/strong>\u00a0tiene un aspecto h\u00famedo y brillante. Si ves mucosidad o viscosidad, evita esa pieza, ya que no est\u00e1 en buen estado. Para saber si la carne es tierna, podemos tocarla con un dedo, hundirlo un poco y ver si vuelve a su lugar en unos segundos. Debe tener un tacto terso y turgente.<\/p>\n<p>Otro punto muy importante al que hay que prestar atenci\u00f3n a la hora de comprar\u00a0<strong><em>carne para la parrilla<\/em><\/strong>\u00a0es la fecha de caducidad. Cuando compramos carne en la carnicer\u00eda o en el supermercado debemos tener en cuenta que la carne fresca refrigerada puede durar un d\u00eda en buenas condiciones. Si la carne est\u00e1 envasada al vac\u00edo, tiene una caducidad variable, entre uno y cuatro meses, que debe estar indicada en la etiqueta de forma obligatoria. La carne congelada puede llegar a durar un a\u00f1o y medio, siempre y cuando no se rompa la cadena de fr\u00edo.<\/p>\n<p>Un truco a la hora de\u00a0<strong><em>elegir la carne<\/em><\/strong>\u00a0para la parrilla es fijarse en la grasa. Debemos buscar piezas que tengan algo de grasa, y que \u00e9sta tenga un aspecto firme y homog\u00e9neo. La grasa debe ser de color blanco, nunca amarillo.\u00a0<strong><em>La carne perfecta para el asado<\/em><\/strong>\u00a0adem\u00e1s tiene unas l\u00edneas o vetas de grasa que le dan a la carne un aspecto como de m\u00e1rmol. Esta grasa es la que se derrite cuando cocinamos la carne a la parrilla y le otorga sabor y jugosidad. Busca tambi\u00e9n piezas con grasa exterior, que ayudar\u00e1n a mantener el jugo dentro de la carne cuando la cocinemos. Si no nos gusta la grasa, siempre podemos retirarla una vez vayamos a comer.<\/p>\n<p>Por \u00faltimo, cuando compremos\u00a0<strong><em>carne para la parrilla<\/em><\/strong>\u00a0debemos fijarnos en el tama\u00f1o y el grosor de las piezas. Es importante que todas las piezas tengan un tama\u00f1o parecido y que cada pieza sea igual de gruesa en todas sus partes. De esta manera\u00a0la carne se cocinar\u00e1 de forma homog\u00e9nea, sin que ninguna parte se queme o se quede cruda. Debemos buscar piezas con un grosor de entre 2 cm y medio y 3 cm y medio. Esta medida es perfecta para\u00a0<strong><em>elegir la carne<\/em><\/strong>\u00a0que quedar\u00e1 bien cocinada y jugosa en nuestro plato.<\/p><\/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>\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>La elecci\u00f3n de una buena carne requiere un poco de esfuerzo, observaci\u00f3n y experiencia.<\/p>\n","protected":false},"author":1,"featured_media":1731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfC\u00f3mo elegir la carne perfecta para tu asado? - Membres\u00eda Pasi\u00f3n Parrillera<\/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:\/\/pasionparrillera.com\/members\/como-elegir-la-carne-perfecta-para-tu-asado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfC\u00f3mo elegir la carne perfecta para tu asado? 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