{"id":5959,"date":"2024-04-14T07:49:27","date_gmt":"2024-04-14T07:49:27","guid":{"rendered":"https:\/\/cookinup.es\/copia\/?p=5959"},"modified":"2024-04-14T07:49:27","modified_gmt":"2024-04-14T07:49:27","slug":"la-cocina-al-vacio-la-conservacion-de-las-carnes-2","status":"publish","type":"post","link":"https:\/\/www.cookinup.es\/index.php\/2024\/04\/14\/la-cocina-al-vacio-la-conservacion-de-las-carnes-2\/","title":{"rendered":"La cocina al vac\u00edo, la conservaci\u00f3n de las Carnes"},"content":{"rendered":"\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cookinup.es\/wp-content\/uploads\/2024\/04\/carne-al-vacio-3.jpeg?w=1290&#038;ssl=1\" alt=\"\" class=\"wp-image-5966 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"has-black-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\">Por supuesto este grupo no incluye las aves, los conejos y la caza. Como todos sabemos las carnes han de venir oreadas del matadero, es decir, que ya habr\u00e1n eliminado parte del agua contenida en la masa muscular. Independientemente de que estas sean de vacuno, porcino, ovino o caprino hay que evitar que, la hemoglobina disuelta en el l\u00edquido provoque maceraciones que puedan producir sabores y olores desagradables, sobre todo en el caso de carnes rojas. As\u00ed que, sin romper la cadena de fr\u00edo, es bueno terminar de orear las carnes antes de racionar y envasar.<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Por supuesto este grupo no incluye las aves, los conejos y la caza. Como todos sabemos las carnes han de venir oreadas del matadero, es decir, que ya habr\u00e1n eliminado parte del agua contenida en la masa muscular. Independientemente de que estas sean de vacuno, porcino, ovino o caprino hay que evitar que, la hemoglobina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gspb_post_css":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-5959","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":7}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La cocina al vac\u00edo, la conservaci\u00f3n de las Carnes - Cookin&#039;Up<\/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:\/\/www.cookinup.es\/index.php\/2024\/04\/14\/la-cocina-al-vacio-la-conservacion-de-las-carnes-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cocina al vac\u00edo, la conservaci\u00f3n de las Carnes - Cookin&#039;Up\" \/>\n<meta property=\"og:description\" content=\"Por supuesto este grupo no incluye las aves, los conejos y la caza. 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