{"id":3680,"date":"2018-08-15T21:44:39","date_gmt":"2018-08-15T21:44:39","guid":{"rendered":"https:\/\/labonacarn.com\/el-punt-de-coccio-de-la-carn\/"},"modified":"2022-03-13T12:19:38","modified_gmt":"2022-03-13T12:19:38","slug":"el-punto-de-coccion-de-la-carne","status":"publish","type":"post","link":"https:\/\/labonacarn.com\/es\/el-punto-de-coccion-de-la-carne\/","title":{"rendered":"El punto de cocci\u00f3n de la carne"},"content":{"rendered":"<h2><span>Los diferentes grados de cocci\u00f3n de un filete o entrecot de carne.<\/span><\/h2>\n<p><span>Le ense\u00f1amos c\u00f3mo conseguir la cocci\u00f3n deseada y algunos consejos m\u00e1s para preparar y consumir un buen filete o entrecot.\u00a0mab un grosor de 2 o 3 cms.<\/span><\/p>\n<p><span>Los gruesos de cocci\u00f3n van en funci\u00f3n del pa\u00eds donde estemos y por tanto, utilizaremos, los nombres a nivel internacional que se utilizan cuando vas a un restaurante.\u00a0Partimos de la base de 5 puntos de cocci\u00f3n y que son vuelta y vuelta, poco hecho, en su punto, medio hecho y muy hecho.\u00a0Todo va en funci\u00f3n del tiempo de cocci\u00f3n que le demos a la carne.<\/span><\/p>\n<p><span>La escala que le mostramos est\u00e1 inspirada en est\u00e1ndares internacionales:<\/span><\/p>\n<h3><span>1. Muy poco hecho, vuelta y vuelta o\u00a0\u00a0<\/span><em><span>rare<\/span><\/em><\/h3>\n<p><span>Exteriormente el color es tostado pero en el interior la carne est\u00e1 roja sangrienta ya una temperatura de entre 45\u00ba y 52\u00ba.\u00a0El tacto es muy blando y jugoso y cuesta m\u00e1s masticar.<\/span><\/p>\n<h3><span>2. Poco hecho, jugoso, o\u00a0\u00a0<\/span><em><span>medium rare<\/span><\/em><\/h3>\n<p><span>Exteriormente el color es tostado y, en el interior, la carne es de color rojo vivo y comienza a tener partes rosadas.\u00a0La temperatura interior es de unos 57 \u00ba.\u00a0El tacto es blando.<\/span><\/p>\n<h3><span>3. En el punto o\u00a0\u00a0<\/span><em><span>medium<\/span><\/em><\/h3>\n<p><span>En el centro el color es rosa suave.\u00a0La temperatura interior est\u00e1 entre 60 \u00ba y 63 \u00ba.\u00a0El tacto es blando y el\u00e1stico.<\/span><\/p>\n<h3><span>4. Medio hecho o\u00a0\u00a0<\/span><em><span>medium well<\/span><\/em><\/h3>\n<p><span>En el interior, la carne es de color ligeramente rosa.\u00a0La temperatura interior es de unos 66 \u00ba.\u00a0El tacto es blando y algo el\u00e1stico.<\/span><\/p>\n<h3><span>5. Muy hecho o\u00a0\u00a0<\/span><em><span>well done<\/span><\/em><\/h3>\n<p><span>El interior carece de tonalidades rosadas.\u00a0El tacto es firme y r\u00edgido y la temperatura interior es de unos 70 \u00ba.\u00a0La mayor parte de la gente que le gusta la carne, cree que este tipo de cocci\u00f3n es estropearla, pero recordemos que sobre gustos, todo el mundo tiene la raz\u00f3n !!!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los diferentes grados de cocci\u00f3n de un filete o entrecot de carne. Le ense\u00f1amos c\u00f3mo conseguir la cocci\u00f3n deseada y algunos consejos m\u00e1s para preparar&#8230;<\/p>\n","protected":false},"author":2,"featured_media":3560,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[60],"tags":[],"class_list":{"0":"post-3680","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog-es"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El punto de cocci\u00f3n de la carne - labonacarn.com<\/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:\/\/labonacarn.com\/es\/el-punto-de-coccion-de-la-carne\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El punto de cocci\u00f3n de la carne - labonacarn.com\" \/>\n<meta property=\"og:description\" content=\"Los diferentes grados de cocci\u00f3n de un filete o entrecot de carne. 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