{"id":229,"date":"2016-09-14T07:11:06","date_gmt":"2016-09-14T07:11:06","guid":{"rendered":"http:\/\/luxospackaging.com\/blog\/?p=229"},"modified":"2017-11-08T08:43:51","modified_gmt":"2017-11-08T08:43:51","slug":"cual-es-la-temperatura-de-coccion-al-vacio-correcta-para-cada-alimento","status":"publish","type":"post","link":"https:\/\/luxospackaging.com\/blog\/cual-es-la-temperatura-de-coccion-al-vacio-correcta-para-cada-alimento\/","title":{"rendered":"\u00bfCu\u00e1l es la temperatura de cocci\u00f3n al vac\u00edo correcta para cada alimento?"},"content":{"rendered":"

La cocci\u00f3n mediante bolsas al vac\u00edo (Sous<\/strong> Vide<\/strong>) es una t\u00e9cnica que se ha convertido en indispensable para cualquier cocina por sus beneficios de calidad del alimento, econ\u00f3micas y de organizaci\u00f3n.<\/p>\n

Debido al ritmo de vida que llevamos, normalmente no nos podemos dedicar a cocinar todo lo que nos gustar\u00eda. Esta nueva t\u00e9cnica nos permite cocinar cuando tenemos un poquito de tiempo libre y recalentarlo en el momento en el que lo vamos a comer y estar\u00e1, como reci\u00e9n hecho. Adem\u00e1s, podremos conservarlo<\/strong> hasta 21 d\u00edas<\/strong>.<\/p>\n

\n

Para sacarle el m\u00e1ximo partido a nuestra cocci\u00f3n al vac\u00edo, debemos tener muy claro qu\u00e9 temperatura de cocci\u00f3n<\/strong> es la m\u00e1s adecuada para cada alimento. Por ejemplo, los alimentos de origen<\/strong> animal<\/strong>, pueden cocerse a temperaturas mucho m\u00e1s bajas que las hortalizas, frutas o legumbres.<\/p>\n

\n

Para el\u00a0pescado,<\/strong> los requisitos gastron\u00f3micos determinan un rango de temperatura de cocci\u00f3n\u00a0en bolsa vac\u00edo entre\u00a041 y 65\u00baC<\/strong>. Con una temperatura inferior a los 41\u00baC solamente estar\u00edamos calentando el pescado, con lo que no se producir\u00eda ning\u00fan proceso de cocci\u00f3n. Con el uso de la bolsa vac\u00edo obtendremos una cocci\u00f3n homog\u00e9nea.<\/p>\n

Utilizar temperaturas tan bajas es problem\u00e1tico porque si la pieza estuviera contaminada por g\u00e9rmenes pat\u00f3genos, estos podr\u00edan multiplicarse r\u00e1pidamente a estas temperaturas.<\/p>\n

\n

La temperatura de cocci\u00f3n con bolsas al vac\u00edo ideal para la carne de\u00a0<\/strong>vacuno<\/strong>\u00a0<\/strong>es\u00a0entre\u00a050 y 75\u00baC.<\/strong>\u00a0<\/strong>De esta forma conseguiremos una textura jugosa y de lo m\u00e1s sabrosa.\u00a0La temperatura ser\u00e1 inferior o superior si la carne tiene una proporci\u00f3n baja o alta de tejido conjuntivo.<\/p>\n

\n

Esto\u00a0tambi\u00e9n<\/strong>\u00a0es aplicable al\u00a0cerdo<\/strong>, las\u00a0aves<\/strong>\u00a0y la\u00a0caza,<\/strong>\u00a0<\/strong>aunque siempre se recomienda cocinar bien estas carnes para eliminar posibles g\u00e9rmenes.<\/p>\n

\n

Las\u00a0frutas<\/strong>\u00a0<\/strong>y las\u00a0hortalizas<\/strong>\u00a0<\/strong>se cuecen a\u00a0temperaturas m\u00e1s altas<\/strong>, pero las que precisan de las\u00a0mayores temperaturas<\/strong>\u00a0son los\u00a0cereales<\/strong>\u00a0<\/strong>y las\u00a0legumbres.<\/strong>\u00a0<\/strong>Puede parecer innecesario cocinar legumbres al vac\u00edo a temperaturas cercanas a la ebullici\u00f3n, pero de este modo absorben las aromas al envasarlas con hierbas arom\u00e1ticas como el tomillo, el laurel o la lavanda. Adem\u00e1s, no pierden ning\u00fan nutriente.<\/p>\n

\n

De todo lo anteriormente comentado se puede extraer la siguiente\u00a0conclusi\u00f3n<\/strong>:\u00a0las temperaturas para la cocci\u00f3n con bolsa al vac\u00edo de los alimentos ricos en prote\u00ednas, tales como la carne y el pescado, son muy inferiores a las necesarias para guisar los alimentos de origen vegetal.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

La cocci\u00f3n mediante bolsas al vac\u00edo (Sous Vide) es una t\u00e9cnica que se ha convertido en indispensable para cualquier cocina por sus beneficios de calidad del alimento, econ\u00f3micas y de organizaci\u00f3n. Debido al ritmo de vida que llevamos, normalmente no…<\/p>\n","protected":false},"author":2,"featured_media":236,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,1],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina_vacio","category-sin-categoria"],"yoast_head":"\n\u00bfCu\u00e1l es la temperatura de cocci\u00f3n al vac\u00edo correcta para cada alimento? - Blog Luxos Packaging<\/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:\/\/luxospackaging.com\/blog\/cual-es-la-temperatura-de-coccion-al-vacio-correcta-para-cada-alimento\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfCu\u00e1l es la temperatura de cocci\u00f3n al vac\u00edo correcta para cada alimento? - Blog Luxos Packaging\" \/>\n<meta property=\"og:description\" content=\"La cocci\u00f3n mediante bolsas al vac\u00edo (Sous Vide) es una t\u00e9cnica que se ha convertido en indispensable para cualquier cocina por sus beneficios de calidad del alimento, econ\u00f3micas y de organizaci\u00f3n. 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