{"id":4697,"date":"2021-03-30T22:00:00","date_gmt":"2021-03-31T04:00:00","guid":{"rendered":"https:\/\/www.impressline.com.mx\/blog\/?p=4697"},"modified":"2021-03-30T22:00:00","modified_gmt":"2021-03-31T04:00:00","slug":"tips-para-que-seas-el-rey-de-la-parrilla","status":"publish","type":"post","link":"https:\/\/www.impressline.com.mx\/blog\/tips-para-que-seas-el-rey-de-la-parrilla\/","title":{"rendered":"Tips para que seas el Rey de la Parrilla"},"content":{"rendered":"

Asar una buena carne sobre fuego abierto es uno de los grandes placeres de la vida. Sin embargo, para llegar a ser el rey de la parrilla<\/a> deber\u00e1s conocer c\u00f3mo luchar contra los retos frecuentes que se pueden presentar en la cocci\u00f3n.<\/p>\n

1.- Usa correctamente la sal y pimienta<\/h3>\n

Uno de los secretos para potencializar el sabor de los cortes de carne est\u00e1 en el uso de sazonadores como la sal y pimienta, evita a toda costa agregar con anterioridad productos como la pimienta, ya que al tener contacto con temperaturas elevadas la carne desprende un sabor amargo. No obstante, la sal puede ser un buen aliado, y ya estando en su punto, se puede agregar pimienta.<\/p>\n

2.- El precalentado es clave<\/h3>\n

Un punto importante en la cocci\u00f3n de los cortes de carne es haber realizado previamente \u2018el ritual\u2019 del precalentado. Ya sea a la parrilla, a la plancha, o en una cocineta, el corte debe pasar por este sellado incluso antes de agregar la sal. Esto ayudar\u00e1 a que la carne tenga el acabado perfecto y uniforme seg\u00fan el termino deseado.<\/p>\n

No olvides tener lista la fuente de calor con la temperatura adecuada. Aunque la mayor\u00eda lo cocina a los 135 grados, se recomienda hacerlo a 125 grados.<\/p>\n

3.- No toques el corte<\/h3>\n

Debes dejar que la carne se cocine. Mientras m\u00e1s manipules el producto es probable que el resultado no sea el deseado. El sonido de su preparaci\u00f3n ser\u00e1 el detonador para poder voltearlo cuando est\u00e9 liso. Te dar\u00e1s cuenta de esto cuando puedas manipularlo con el dedo y la esp\u00e1tula, sin que queden residuos en la parrilla.<\/p>\n

4.- Utiliza un term\u00f3metro<\/h3>\n

A menos que seas un experto, o incluso aunque lo seas, siempre es recomendable tener a la mano un term\u00f3metro para verificar la temperatura del producto. Anteriormente se coment\u00f3 que puede ser de 135 a 125 grados seg\u00fan el termino deseado.<\/p>\n

5.- D\u00e9jala reposar<\/h3>\n

Cuando termines de cocinarla, el experto recomienda envolverla por cinco minutos en papel aluminio, lo que permitir\u00e1 que la temperatura sea uniforme a la hora de comer. Desde el exterior al interior estar\u00e1 caliente y as\u00ed evitar\u00e1s tambi\u00e9n que la carne pierda su jugo.<\/p>\n

En Impressline encontraras el set BBQ<\/a> que te ayudar\u00e1 a preparar la mejor carne asada. Recuerda que puedes adquirirlo en nuestra tienda en l\u00ednea, hacemos env\u00edos a todo M\u00e9xico.<\/p>\n","protected":false},"excerpt":{"rendered":"

Asar una buena carne sobre fuego abierto es uno de los grandes placeres de la vida. Sin embargo, para llegar a ser el rey de la parrilla deber\u00e1s conocer c\u00f3mo luchar contra los retos frecuentes que se pueden presentar en la cocci\u00f3n. 1.- Usa correctamente la sal y pimienta Uno de los secretos para potencializar […]<\/p>\n","protected":false},"author":1,"featured_media":4705,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-otros"],"yoast_head":"\nTips para que seas el Rey de la Parrilla - Impressline Promocionales con Personalidad<\/title>\n<meta name=\"description\" content=\"En nuestra tienda en l\u00ednea encontrar\u00e1s el set de herramientas que te convertir\u00e1n en el rey de la parrilla, podr\u00e1s preparar los mejores cortes de carne con los que todos te amar\u00e1n.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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