Libro de Cocina de Barbacoa Y Parrilla Para Principiantes
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Libro de Cocina de Barbacoa Y Parrilla Para Principiantes

Libro de Cocina de Barbacoa Y Parrilla Para Principiantes


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About the Book

Asar a la parrilla es cocinar algo en una parrilla o fuego abierto, con una fuente de calor directa, con la tapa abierta. Poco o nada de humo está involucrado en el proceso y se usa para cosas que se cocinan bien a fuego medio o alto.

La barbacoa se hace con la tapa cerrada, a fuego lento, generalmente indirecto, y a menudo implica el ahumado como parte del método de cocción. Se usa para cortes y uniones más grandes que se benefician de largos tiempos de cocción y pueden soportar el sabor del humo.

Ambos métodos son excelentes, pero debe elegir el correcto para el plato correcto.

Ya sea a la parrilla o a la barbacoa, existen muchos métodos diferentes y verá diferentes métodos en países de todo el mundo. En Oriente Medio se preparan muchas brochetas de carne a la parrilla, a menudo marinadas en zumo de limón o yogur. En el sur de África, se cocinan varios tipos de caza silvestre, kebabs, bistecs y salchichas sobre llamas abiertas en un método conocido como "braai". Los jamaiquinos tienen su pollo y pescado jerk. En América Latina, los gauchos fueron la base del churrasco, un método para cocinar carne sobre llamas abiertas. Argentina tiene asado, o carne sin adobo cocinada en un hoyo sin humo.


Muchos de estos métodos son más a la parrilla que a la barbacoa, y es la introducción de humo lo que realmente creó lo que conocemos hoy. Los ahumaderos se han utilizado en todo el mundo durante miles de años. Comenzó como una técnica de conservación, creen algunos, que se remonta a los hombres de las cavernas, quienes originalmente pueden haber usado humo para mantener alejadas a las moscas de la carne mientras la secaban, solo para descubrir que esta también conservaba la carne. El ahumado en caliente y el ahumado en frío se han convertido en grandes movimientos por derecho propio, pero eso es para otro día. La gente ahora ahuma sus carnes en una variedad de maderas diferentes para impartir diferentes sabores a los platos terminados.


Qué tipo de carne ahumar es puramente una cuestión de gusto. Las carnes más populares son las costillas, la pechuga y la paleta de cerdo (generalmente para hacer cerdo desmenuzado). Pero no te limites a estos, también puedes ahumar costillas, pierna de cordero o paletilla de cordero, así como aves y pescados enteros, e incluso queso y nueces.


El proceso de ahumado se ha desarrollado en torno a cortes de carne duros que tradicionalmente no quedan bien cuando se cocinan con cualquier otro método, como la pechuga, que no es muy fácil de comer a menos que se cocine muy lentamente a baja temperatura.


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Product Details
  • ISBN-13: 9781804650547
  • Publisher: Rebeca Casias
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 431 gr
  • ISBN-10: 1804650544
  • Publisher Date: 03 Mar 2022
  • Height: 229 mm
  • No of Pages: 280
  • Spine Width: 15 mm
  • Width: 152 mm


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