{"id":11775,"date":"2022-12-14T09:00:29","date_gmt":"2022-12-14T01:00:29","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=11775"},"modified":"2026-01-07T11:27:10","modified_gmt":"2026-01-07T03:27:10","slug":"king-crown-roast-of-pork","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/","title":{"rendered":"Asado de cerdo King Crown"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69f5092be6f14\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69f5092be6f14\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#What_is_a_Crown_Roast\" >\u00bfQu\u00e9 es un Crown Roast?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#How_to_Prepare_Your_Pork_Racks\" >C\u00f3mo preparar sus costillas de cerdo<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#Wet_Brine_Dry_Brine_or_No_Brine\" >Salmuera h\u00fameda, salmuera seca o sin salmuera<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#Roasting_the_Pork\" >Asar el cerdo<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#Ingredients\" >Ingredientes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#Apple_Brandy_Pan_Sauce\" >Salsa de manzana y brandy<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/es\/asado-de-cerdo-corona-de-rey\/#Instructions\" >Instrucciones<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_is_a_Crown_Roast\"><\/span><span style=\"color: #ff9900;\">\u00bfQu\u00e9 es un Crown Roast?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><p>La temporada navide\u00f1a es una \u00e9poca culinaria \u00fanica, especialmente en Estados Unidos. Celebramos el D\u00eda de Acci\u00f3n de Gracias a finales de noviembre, \u00a1y un mes despu\u00e9s, la Navidad! La mayor\u00eda de nosotros ya no podemos m\u00e1s despu\u00e9s de noviembre, y las reuniones familiares y las fiestas navide\u00f1as de diciembre pueden ofrecer la misma comida. \u00a1Dale un toque especial a tu mesa navide\u00f1a con un centro de mesa espectacular que ser\u00e1 la joya de la corona!<\/p>\n<p>El <strong>asado de corona<\/strong> Es impresionante de ver y f\u00e1cil de preparar. Necesitas costillas de cerdo, algunas t\u00e9cnicas b\u00e1sicas y paciencia para cocinar a fuego lento. Nuestro equipo trabaj\u00f3 para crear la receta perfecta para obtener el cerdo m\u00e1s jugoso y una presentaci\u00f3n espectacular.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h2><span class=\"ez-toc-section\" id=\"How_to_Prepare_Your_Pork_Racks\"><\/span><span style=\"color: #ff9900;\">C\u00f3mo preparar sus costillas de cerdo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"215\" alt=\"RackRaw\" title=\"RackRaw\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackRaw-300x215.jpg\" class=\"img-responsive wp-image-11777\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\"><p>Hemos explicado c\u00f3mo limpiar una parrilla con hueso en nuestro <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/como-asar-un-carre-de-cordero\/\"><u>Art\u00edculo de costillar de cordero con costra de pistachos<\/u><\/a><\/strong><\/em>, El procedimiento es el mismo independientemente del tama\u00f1o del animal. A modo de repaso, comience retirando el m\u00fasculo que cubre los huesos. Luego, con la tapa retirada, conc\u00e9ntrese en los huesos.<\/p>\n<p>Use un cuchillo afilado para deshuesar y haga un corte en forma de U que recorra un hueso y suba por el costado del siguiente. Repita este proceso a lo largo de todo el costillar. A continuaci\u00f3n viene la parte tediosa, pero obligatoria, del proceso de presentaci\u00f3n: limpiar cada hueso.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"274\" alt=\"Caldo\" title=\"Caldo\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Broth-scaled-e1670906324322-300x274.jpg\" class=\"img-responsive wp-image-11780\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><p>Mi m\u00e9todo preferido es usar un cuchillo que no me importe, sujetar la hoja perpendicularmente al hueso y raspar desde el m\u00fasculo hasta la punta para retirar toda la carne. Usa la punta del cuchillo para llegar a los surcos y retirar la carne, ya que esta se ennegrecer\u00e1 en el horno y decolorar\u00e1 los huesos. Una vez que hayas raspado los huesos, usa una toalla de papel para escurrir la carne que haya quedado suelta. Cuando los huesos est\u00e9n limpios, es hora de sazonarlos.<\/p>\n<p>Sugerimos, aunque no es obligatorio, asar los recortes en un horno a 205 \u00b0C (400 \u00b0F) hasta que adquieran un color tostado oscuro. Escurre la grasa y a\u00f1ade la carne, algunas zanahorias, apio, hojas de laurel y ajo a una olla con suficiente agua para cubrirlo todo. Deja cocer a fuego lento durante una hora, parcialmente tapado, luego cuela los s\u00f3lidos y reserva el caldo de cerdo para la salsa final.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h3><span class=\"ez-toc-section\" id=\"Wet_Brine_Dry_Brine_or_No_Brine\"><\/span><span style=\"color: #ff9900;\">Salmuera h\u00fameda, salmuera seca o sin salmuera<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><p><em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/jugosas-y-tiernas-chuletas-de-cerdo-a-la-parrilla\/\">chuletas de cerdo<\/a><\/strong><\/em> Se elaboran a partir de un m\u00fasculo largo y continuo de fibras de contracci\u00f3n r\u00e1pida, lo que crea un corte de carne muy f\u00e1cil de aprender y secar. Una salmuera h\u00fameda puede proporcionar mayor protecci\u00f3n y sabor a las chuletas, pero nuestro equipo prefiri\u00f3 una salmuera seca para el asado de cerdo. Lo simplificamos con solo sal, pimienta y ajo granulado, pero puede ajustarlo a su gusto. Dejamos reposar la salmuera sobre el cerdo, sobre una rejilla en el refrigerador, durante 24 horas. La salmuera seca aporta sabor y sazona profundamente el cerdo sin a\u00f1adir l\u00edquido adicional. Puede optar por la salmuera h\u00fameda; aseg\u00farese de secar bien la carne antes de cocinarla.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1391\" alt=\"Temporada de bastidores\" title=\"Temporada de bastidores\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled.jpg\" class=\"img-responsive wp-image-11782\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-200x145.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-400x290.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-600x435.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-800x580.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled-1200x869.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RacksSeason-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1401\" alt=\"Temporada de rack\" title=\"Temporada de rack\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled.jpg\" class=\"img-responsive wp-image-11784\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-200x146.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-400x292.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-600x438.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-800x584.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled-1200x876.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackSeason-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><h2><span class=\"ez-toc-section\" id=\"Roasting_the_Pork\"><\/span><span style=\"color: #ff9900;\">Asar el cerdo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><p>Precalienta el horno a 121 \u00b0C (250 \u00b0F) y saca la carne de cerdo del refrigerador. Haz dos cortes en los extremos de cada lomo y pasa un poco de hilo de carnicero entre ellos para unir la carne. Forma una bola de papel aluminio y envuelve los dos lomos alrededor. Ata un hilo largo alrededor de los lomos y tira ligeramente fuerte. Una vez atado, gira las rejillas 90 grados y vuelve a atarlos; esto presionar\u00e1 los extremos, uni\u00e9ndolos. Puedes envolver los huesos con papel aluminio para evitar que se oscurezcan en el horno si lo deseas, solo por presentaci\u00f3n. \u00a1Listo para asar!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1170\" alt=\"Atado de bastidores\" title=\"Atado de bastidores\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled.jpg\" class=\"img-responsive wp-image-11785\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-200x122.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-400x244.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-600x366.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-800x488.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled-1200x731.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RackTying-scaled.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><p>Coloque las hierbas arom\u00e1ticas, las manzanas y las hierbas en el fondo de la bandeja para asar y sazone con sal y pimienta. Coloque la rejilla encima y roc\u00ede la carne con un poco de aceite. Inserte las sondas desde el <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-remoto-para-barbacoa\/\">Chefstemp Quad XPro<\/a> <\/strong><\/em>En la parte m\u00e1s gruesa de la carne. Recomendamos usar al menos dos sondas para monitorear ambos lados del asado. Configure las alarmas a 57 \u00b0C (135 \u00b0F); deber\u00eda tardar entre 2 y 2,5 horas.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><p>Cuando el asado alcance la temperatura deseada, retira la bandeja del horno y aumenta la temperatura a 260 \u00b0C (500 \u00b0F). Cuando el horno alcance la temperatura deseada, vuelve a meter el asado y contin\u00faa cocinando durante 10-15 minutos m\u00e1s. Esto permite lograr ese hermoso color y sabor tostado intenso. La temperatura interna final debe rondar los 60-63 \u00b0C (140-145 \u00b0F).<\/p>\n<p>Retire el asado de la sart\u00e9n a un plato, coloque la sart\u00e9n al fuego y agregue las chalotas, las ramitas de tomillo y la mantequilla. Saltee a fuego medio-alto hasta que las chalotas est\u00e9n tiernas. Luego, agregue un poco de brandy, raspando cualquier resto pegado a la sart\u00e9n, y luego agregue el caldo de cerdo. Deje hervir a fuego lento, machacando las manzanas y las naranjas en la salsa, hasta que espese. Pruebe y ajuste la saz\u00f3n con sal y pimienta. Cuele la salsa, presionando los s\u00f3lidos para extraer todo el l\u00edquido.<\/p>\n<p>Ahora puedes colocar el asado en una bandeja con verduras, fruta, sombreritos de papel sobre los huesos y hierbas, como prefieras para crear un centro de mesa excepcional. Cuando hayan pasado los &quot;ooooos&quot; y &quot;ahhhs&quot;, corta las hebras y trincha el asado en la mesa.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Bandeja para asar\" title=\"Bandeja para asar\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RoastPan-150x150.jpg\" class=\"img-responsive wp-image-11786\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-remoto-para-barbacoa\/\" target=\"_self\" aria-label=\"Configuraci\u00f3n del asado\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Configuraci\u00f3n del asado\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Roastsetup-150x150.jpg\" class=\"img-responsive wp-image-11788\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-8 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-para-carne-finaltouchx10\/\" target=\"_self\" aria-label=\"AsadoCocido\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"AsadoCocido\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/RoastCooked-150x150.jpg\" class=\"img-responsive wp-image-11789\"\/><\/a><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-9 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Plateup\" title=\"Plateup\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/12\/Plateup-150x150.jpg\" class=\"img-responsive wp-image-11791\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h3><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span><span style=\"color: #ff9900;\">Ingredientes<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\"><ul>\n<li>2 costillas de cerdo<\/li>\n<li>Sal, pimienta, ajo granulado.<\/li>\n<li>3 manzanas deliciosas doradas<\/li>\n<li>6 dientes de ajo<\/li>\n<li>1 naranja<\/li>\n<li>\u00bd cebolla amarilla<\/li>\n<li>1 manojo de salvia<\/li>\n<li>1 manojo de tomillo<\/li>\n<\/ul>\n<h3><span class=\"ez-toc-section\" id=\"Apple_Brandy_Pan_Sauce\"><\/span><strong>Salsa de manzana y brandy<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>1 chalota grande, cortada en cubitos<\/li>\n<li>6 ramitas de tomillo<\/li>\n<li>1\/3 taza de brandy<\/li>\n<li>2 tazas de caldo de cerdo<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\"><h3><span class=\"ez-toc-section\" id=\"Instructions\"><\/span><span style=\"color: #ff9900;\">Instrucciones<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><p><strong>Limpiar el rack<\/strong><\/p>\n<ul>\n<li>Retire primero el m\u00fasculo que se encuentra sobre los huesos. Luego, con la tapa quitada, conc\u00e9ntrese en los huesos, asegur\u00e1ndose de retirar la carne y los tendones para mantenerlos limpios durante la cocci\u00f3n.<\/li>\n<li>Utilice un cuchillo deshuesador afilado y haga un corte en forma de U que recorra hacia abajo un hueso y vuelva a subir por el costado del siguiente.<\/li>\n<li>Repita este proceso a lo largo de todo el estante.<\/li>\n<li>Mantenga la hoja perpendicular al hueso y raspe desde la carne hasta la punta para eliminar todo el material.<\/li>\n<li>Usa la punta para entrar en los valles y retirar cualquier carne.<\/li>\n<li>Una vez que hayas raspado los huesos para limpiarlos, usa una toalla de papel para eliminar cualquier material suelto adicional.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\"><p><strong>Sazonar, atar, asar<\/strong><\/p>\n<ul>\n<li>Precaliente el horno a 250\u00b0F (121\u00b0C)<\/li>\n<li>Haz dos cortes en el extremo de cada lomo y pasa un poco de hilo de carnicero entre ellos para unir la carne.<\/li>\n<li>Haz una bola de papel aluminio y envu\u00e9lvela con los dos lomos. Enrolla un hilo largo de cordel de carnicero alrededor de los lomos y tira ligeramente fuerte.<\/li>\n<li>Gire las rejillas 90 grados y \u00e1telas nuevamente; esto pondr\u00e1 presi\u00f3n en los extremos y los unir\u00e1.<\/li>\n<li>*Opcional* envuelve los huesos con papel de aluminio para evitar que se oscurezcan en el horno si lo deseas, solo por motivos de presentaci\u00f3n.<\/li>\n<li>Coloque los arom\u00e1ticos, las manzanas y las hierbas en el fondo de la bandeja para asar y agregue un poco de condimento de sal y pimienta.<\/li>\n<li>Coloque la rejilla encima y roc\u00ede la carne con un poco de aceite. Inserte las sondas desde la <a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-remoto-para-barbacoa\/\"><em><strong>Chefstemp Quad XPro<\/strong><\/em><\/a> en la parte m\u00e1s gruesa de la carne.<\/li>\n<li>Configure sus alarmas en 135 \u00b0F (57 \u00b0C); deber\u00eda tomar aproximadamente entre 2 y 2,5 horas.<\/li>\n<li>Cuando el asado alcance la temperatura deseada, retire la bandeja del horno y luego aumente la temperatura a 500 \u00b0F (260 \u00b0C).<\/li>\n<li>Vuelva a colocar el asado y contin\u00fae cocinando durante 10 a 15 minutos m\u00e1s.<\/li>\n<li>La temperatura interna final debe ser ligeramente superior a 140-145 \u00b0F (60-63 \u00b0C).<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><p><strong>Salsa<\/strong><\/p>\n<ul>\n<li>Retire el asado de la sart\u00e9n a un plato, coloque la sart\u00e9n sobre la estufa y agregue las chalotas, las ramitas de tomillo y la mantequilla.<\/li>\n<li>Saltee a fuego medio-alto hasta que las chalotas est\u00e9n tiernas, luego agregue un poco de brandy, raspando cualquier trozo pegado a la sart\u00e9n, y luego agregue el caldo de cerdo.<\/li>\n<li>Deje hervir a fuego lento, machacando las manzanas y las naranjas en la salsa, hasta que la salsa espese.<\/li>\n<li>Pruebe y ajuste la saz\u00f3n con sal y pimienta. Cuele la salsa, presionando los s\u00f3lidos para extraer todo el l\u00edquido.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":11792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[674,957,342],"class_list":["post-11775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-best-cooking-thermometer","tag-christmas","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=11775"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11775\/revisions"}],"predecessor-version":[{"id":58743,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/11775\/revisions\/58743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/11792"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=11775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=11775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=11775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}