{"id":8211,"date":"2018-03-21T08:10:19","date_gmt":"2018-03-21T07:10:19","guid":{"rendered":"https:\/\/delmaralplato.es\/?p=8211"},"modified":"2022-11-09T23:51:23","modified_gmt":"2022-11-09T23:51:23","slug":"ahumados-caballa-verdel","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/ahumados-caballa-verdel\/","title":{"rendered":"Probamos el ahumado de la caballa (verdel)"},"content":{"rendered":"<p><strong>El ahumado de la<a href=\"https:\/\/mordestefoods.com\/verdel-caballas\/.html\"> <span style=\"color: #0099cc;\">caballa o verdel<\/span><\/a><\/strong> es una t\u00e9cnica diferente para cocinar este pescado azul. No es dif\u00edcil, a\u00f1ade variedad a nuestra dieta y lo podemos hacer en casa perfectamente. Incorpora&nbsp;sabor, color y cambia la textura&nbsp;de la carne de la caballa (o verdel) que ahum\u00e1ndose lentamente se deja acariciar por el humo.<\/p>\n<p>El ahumado en fr\u00edo es la t\u00e9cnica m\u00e1s usada tradicionalmente. Se trabaja con temperaturas entre los 20 y los 30 grados. A diferencia del ahumado en caliente, aqu\u00ed no estar\u00e1s cocinando la caballa (verdel), por lo tanto, como prevenci\u00f3n, deber\u00e1s congelarla a una temperatura de -20\u00b0C o inferior durante un periodo m\u00ednimo de 24 horas, o &#8211; 35\u00b0C o inferior durante un periodo m\u00ednimo de 15 horas. En casa, tu frigor\u00edfico debe tener&nbsp;tres estrellas (***) o m\u00e1s. Como los equipos frigor\u00edficos dom\u00e9sticos necesitan m\u00e1s tiempo que un equipo industrial para alcanzar una temperatura de&nbsp;\u2013 20\u00b0C o inferior, se recomienda mantener el producto en el congelador&nbsp;durante cinco d\u00edas.<\/p>\n<p>Necesitar\u00e1s un utensilio espec\u00edfico: un <strong>ahumador<\/strong>. Hay varios en el mercado que permiten ahumar en fr\u00edo pescados y quesos.Tambi\u00e9n puedes probar con una <span style=\"color: #0099cc;\"><strong><a style=\"color: #0099cc;\" href=\"https:\/\/gastronomiaycia.republica.com\/2015\/12\/22\/pipa-de-humo-electrica\/\">pipa de humo el\u00e9ctrica<\/a><\/strong><\/span>, que en cuesti\u00f3n de segundos te permitir\u00e1 ahumar peque\u00f1as cantidades.<\/p>\n<p>Compartimos contigo <a href=\"https:\/\/www.youtube.com\/watch?time_continue=1&amp;v=YS7T5p3BJWc\"><strong><span style=\"color: #0099cc;\">este v\u00eddeo<\/span><\/strong><\/a> el el que puedes ver c\u00f3mo se hace la caballa ahumada de Albert Adri\u00e0. Utiliza un horno Josper, que permite ahumar como si tuviera una parrilla en las cuatro paredes.<\/p>\n<p>Adri\u00e0 primero limpia<strong> el pescado<\/strong>, dej\u00e1ndolo en agua con hielo durante 40 minutos para el desangrado -debes pedir en tu <strong>pescader\u00eda<\/strong>&nbsp;que te entreguen el pescado entero, solamente eviscerado-.&nbsp; Despu\u00e9s saca los lomos de la caballa y<strong> los cura con sal <\/strong>durante otros 40 minutos.<\/p>\n<p>Seguidamente, limpia los lomos de la caballa, los seca y <strong>retira la piel<\/strong>. <strong>Pincela<\/strong> con aceite de oliva virgen extra e los introduce en el horno Josper para <strong>ahumar en fr\u00edo<\/strong> durante 4 minutos (aqu\u00ed tendr\u00e1s que seguir las instrucciones de tu ahumador).<\/p>\n<p>Ya ves, no es dif\u00edcil, y puede hacer aportar sabor y variedad a tu cocina.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El ahumado de la caballa o verdel es una t\u00e9cnica diferente para cocinar este pescado azul. No es dif\u00edcil, a\u00f1ade variedad a nuestra dieta y lo podemos hacer en casa perfectamente. Incorpora&nbsp;sabor, color y cambia la textura&nbsp;de la carne de la caballa (o verdel) que ahum\u00e1ndose lentamente se deja acariciar por el humo. El ahumado [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":9778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Probamos el ahumado de la caballa (verdel) | Delmaralplato<\/title>\n<meta name=\"description\" content=\"El ahumado de la caballa o verdel es una t\u00e9cnica diferente para cocinar este pescado azul. 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No es dif\u00edcil, a\u00f1ade variedad a nuestra dieta y lo podemos hacer en casa perfectamente. Incorpora&nbsp;sabor, color y cambia la textura&nbsp;de la carne de la caballa (o verdel) que ahum\u00e1ndose lentamente se deja acariciar por el humo. El ahumado&hellip;","_links":{"self":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/8211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/comments?post=8211"}],"version-history":[{"count":2,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/8211\/revisions"}],"predecessor-version":[{"id":22021,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/posts\/8211\/revisions\/22021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media\/9778"}],"wp:attachment":[{"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/media?parent=8211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/categories?post=8211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mordestefoods.com\/blog\/wp-json\/wp\/v2\/tags?post=8211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}