Acompáñanos una vez más para otra valiosa lección en “Academia Gourmet” con el chef @gabrieliguiniz del @superiordegastronomia . ️
Esta vez tendrás la oportunidad de aprender sobre una técnica no muy escuchada, nos adentramos en la técnica de blanquear. ¿Sabías qué es un proceso que depende mucho del ingrediente?
¡No te pierdas los consejos y secretos que el chef tiene para compartir! ✨
Esta vez tendrás la oportunidad de aprender sobre una técnica no muy escuchada, nos adentramos en la técnica de blanquear. ¿Sabías qué es un proceso que depende mucho del ingrediente?
¡No te pierdas los consejos y secretos que el chef tiene para compartir! ✨
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LifestyleTranscript
00:00 If you know how to blanquear correctly, stay with us and you will discover it.
00:03 Blanquear is a cooking process for leafy vegetables.
00:07 And for other products, it is a preparation.
00:10 That is, before I finish my product.
00:14 I can start with cold water or hot water.
00:17 In cold water I have the bones.
00:20 And in hot water I have meat or chicken.
00:25 In water I boil the potatoes.
00:26 I will always do this with salt.
00:29 It is to bring to a boil.
00:31 As soon as it starts to boil, we immediately remove it.
00:34 And we are going to cool it either in ice or in water.
00:39 And this helps us to remove enzymes.
00:41 And that our potato is ready for the next preparations.
00:45 We will also cook the vegetables in boiling water.
00:48 The important points to blanquear.
00:50 Do not confuse blanquear with cooking or boiling.
00:53 Although both will be in boiling water,
00:55 the cooking time to blanquear is as soon as the boil is released again.
01:00 Starting with cold water,
01:01 bones starting with hot water,
01:04 meat and chicken.
01:05 In boiling water, potatoes and vegetables.
01:08 Keep learning more about these cooking techniques.
01:10 And see you in the next capsule.