{"id":3883,"date":"2021-10-29T09:00:56","date_gmt":"2021-10-29T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=3883"},"modified":"2022-05-12T02:23:16","modified_gmt":"2022-05-11T18:23:16","slug":"perfect-temp-porterhouse","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/chuleton-a-temperatura-perfecta\/","title":{"rendered":"Chulet\u00f3n de temperatura perfecta"},"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-69e24aa020c06\" 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-69e24aa020c06\"  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\/chuleton-a-temperatura-perfecta\/#Perfect_Temps_for_a_No_Problem_Porterhouse\" >\u00a1Temperaturas perfectas para un chulet\u00f3n sin problemas!<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/chuleton-a-temperatura-perfecta\/#THE_REVERSE_SEAR\" >EL FIADOR INVERSO<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/chuleton-a-temperatura-perfecta\/#HOW_AND_WHAT_TO_BUY\" >C\u00d3MO Y QU\u00c9 COMPRAR<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/chuleton-a-temperatura-perfecta\/#COOKING_AND_TEMPERATURE_CONTROL\" >COCCI\u00d3N Y CONTROL DE TEMPERATURA<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/chuleton-a-temperatura-perfecta\/#UMAMI_BOMBS_AND_FINISHING_TOUCHES\" >BOMBAS UMAMI Y TOQUES FINALES<\/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\/chuleton-a-temperatura-perfecta\/#COMPOND_BUTTER_OPTIONS\" >OPCIONES DE MANTEQUILLA COMPUESTA<\/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\/chuleton-a-temperatura-perfecta\/#PERFECTLY_COOKED_PORTERHOUSE\" >Chulet\u00f3n perfectamente cocinado<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Perfect_Temps_for_a_No_Problem_Porterhouse\"><\/span><span style=\"color: #ff9900;\">\u00a1Temperaturas perfectas para un chulet\u00f3n sin problemas!<\/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\" style=\"--awb-text-transform:none;\"><p>El chulet\u00f3n, el rey de los filetes y un reino dividido. Por un lado, la joya de la carnicer\u00eda: el solomillo; y por el otro, un robusto y potente filete de tira, excepcionalmente marmolado y repleto de sabor. \u00bfC\u00f3mo logra un cocinero que estos dos cortes, con estructuras musculares tan diferentes, alcancen la temperatura perfecta al mismo tiempo?<\/p>\n<p>El primer problema a superar es una de las principales razones por las que este corte es tan delicioso: el hueso. El hueso central en forma de T, una v\u00e9rtebra lumbar de la secci\u00f3n del lomo corto, ocupa mucho espacio y crea una distribuci\u00f3n desigual del calor al cocinar. Las fibras musculares, que comienzan a contraerse con el calor, tirar\u00e1n de los filetes contra el hueso y los alejar\u00e1n del contacto directo con la fuente de calor, alterando a\u00fan m\u00e1s la distribuci\u00f3n del calor.<\/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\"><h3><span class=\"ez-toc-section\" id=\"THE_REVERSE_SEAR\"><\/span><span style=\"color: #ff9900;\">EL FIADOR INVERSO<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 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-4\"><p>La t\u00e9cnica de sellado inverso desaf\u00eda la forma en que nos han ense\u00f1ado a cocinar la carne roja. Se ha demostrado que el dicho popular de &quot;fuego alto para retener los jugos&quot; y &quot;cocinar a fuego alto y luego a fuego lento&quot; es err\u00f3neo. Sellar a fuego alto no retiene los jugos, y un fuego alto seguido de un asado a fuego lento produce una gruesa franja de filete recocido antes de alcanzar el punto de cocci\u00f3n deseado.<\/p>\n<p>La t\u00e9cnica de sellado inverso es m\u00e1s suave, usando fuego lento para que el filete alcance la temperatura deseada antes de calentarlo a fuego alto para lograr la corteza oscura y deliciosa que todos anhelamos. Esto permite un mayor control y crea un filete con una cocci\u00f3n casi perfecta y uniforme de borde a borde. Esto es especialmente \u00fatil al trabajar con cortes gruesos como el chulet\u00f3n o incluso una costilla grande.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 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-5\"><h3><span class=\"ez-toc-section\" id=\"HOW_AND_WHAT_TO_BUY\"><\/span><span style=\"color: #ff9900;\">C\u00d3MO Y QU\u00c9 COMPRAR<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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\" style=\"--awb-text-transform:none;\"><p>Lo primero es lo primero: al elegir un bistec porterhouse, no es un T-bone y no dejes que nadie te diga lo contrario. El T-bone se corta de la secci\u00f3n m\u00e1s cercana al centro de la res y, por lo tanto, no contiene la misma proporci\u00f3n de solomillo y tira que un bistec porterhouse. Las regulaciones del USDA establecen que la secci\u00f3n de solomillo de un bistec porterhouse debe tener al menos 3,17 cm de ancho en su punto m\u00e1s ancho. El T-bone mide entre 1,27 y 3,81 cm de ancho; cualquier medida inferior se considera un bistec de tira con hueso.<\/p>\n<p>Preferimos un corte m\u00e1s grueso, de unos 6 cm, que alcanza para unas 6 personas. El corte m\u00e1s fino es de 2,5 cm; si es m\u00e1s peque\u00f1o, no obtendr\u00e1 el mismo resultado.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 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\"><h3><span class=\"ez-toc-section\" id=\"COOKING_AND_TEMPERATURE_CONTROL\"><\/span><span style=\"color: #ff9900;\">COCCI\u00d3N Y CONTROL DE TEMPERATURA<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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-1 hover-type-none\"><img decoding=\"async\" width=\"1836\" height=\"1324\" alt=\"Condimento Chefstemp Porter house\" title=\"Condimento Chefstemp Porter house\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg\" class=\"img-responsive wp-image-3886\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-200x144.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-400x288.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-600x433.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-800x577.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614-1200x865.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Porter-house-Seasoning-scaled-e1634092233614.jpg 1836w\" 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-8 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\"><p>Como con cualquier filete grueso, es preferible salarlo durante la noche. Coloque el filete sobre una rejilla de alambre sobre una bandeja para hornear con borde y saz\u00f3nelo generosamente con sal kosher. D\u00e9jelo reposar sin tapar en el refrigerador durante la noche para que la superficie de la carne se seque y comience a secarse. Esto ayudar\u00e1 a lograr esa corteza dorada perfecta que deseamos. Puede omitir este paso si lo desea.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Prepare la parrilla a fuego indirecto y a baja temperatura, entre 94 y 121 \u00b0C (200 y 250 \u00b0F). Saque el filete del refrigerador y saz\u00f3nelo con pimienta negra molida y ajo granulado (este ingrediente es fundamental en la cocina y realza el sabor de todo, desde la carne hasta las verduras). Deje reposar el filete de 30 a 45 minutos para que alcance la temperatura ambiente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 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-2 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Filete a la parrilla del chef\" title=\"Filete a la parrilla del chef\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled.jpg\" class=\"img-responsive wp-image-3892\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-On-Grill-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-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-10\"><p>Utilice el <a href=\"https:\/\/www.chefstemp.com\/es\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro<\/u><\/a>\u00a0Coloque la sonda de temperatura ambiente cerca de donde colocar\u00e1 el filete para asegurar una temperatura constante dentro del rango deseado. Inserte dos sondas: una en el centro del solomillo y otra en el centro del filete de tira. Aseg\u00farese de colocar la punta en el centro t\u00e9rmico de la carne, el punto m\u00e1s alejado del calor\/borde en todas las direcciones.<\/p>\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\">\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Negro y azul<\/th>\n<th style=\"text-align: center;\" align=\"left\">Extra\u00f1o<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medio raro<\/th>\n<th style=\"text-align: center;\" align=\"left\">Medio<\/th>\n<th style=\"text-align: center;\" align=\"left\">Pozo mediano<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">80-100\u00b0 F<\/td>\n<td style=\"text-align: center;\" align=\"left\">120-125 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">130-135 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">140-145 \u00b0F<\/td>\n<td style=\"text-align: center;\" align=\"left\">150-155 \u00b0F<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">26-38\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">49-51 \u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">55-57 \u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">60-63 \u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">65-69 \u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 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-3 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Filete cocinado al estilo Chefstemp\" title=\"Filete cocinado al estilo Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled.jpg\" class=\"img-responsive wp-image-3895\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Cooked-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_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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>Utilice nuestro completo <a href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-pollo-fileteado\/\"><u>gu\u00eda de temperatura<\/u><\/a>\u00a0Para ayudarte a decidir exactamente c\u00f3mo quieres que se cocine tu filete. Rel\u00e1jate y espera a que tu chulet\u00f3n est\u00e9 entre 5 y 7 \u00b0F por debajo de la temperatura final deseada. Como no utilizamos un procedimiento de cocci\u00f3n prolongado a fuego alto, no habr\u00e1 mucha o ninguna acumulaci\u00f3n de residuos, lo cual es importante para el siguiente paso.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--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\" style=\"--awb-text-transform:none;\"><p>Retire el filete a un plato y c\u00fabralo ligeramente con papel aluminio. Retire las sondas y suba la temperatura en todos los quemadores, o vierta una chimenea de brasas precalentadas en su parrilla de carb\u00f3n. Una vez que la parrilla est\u00e9 al m\u00e1ximo calor, vuelva a colocar el filete en la parte m\u00e1s caliente y selle por ambos lados, volte\u00e1ndolo cada 20 segundos, hasta que tenga una corteza perfectamente dorada. Esto deber\u00eda tomar solo 1 minuto y medio o 2 minutos como m\u00e1ximo.<\/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-4 hover-type-none\"><img decoding=\"async\" width=\"1920\" height=\"1280\" alt=\"Sellado de bistec Chefstemp\" title=\"Sellado de bistec Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled.jpg\" class=\"img-responsive wp-image-3896\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-800x533.jpg 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-scaled-1200x800.jpg 1200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Sear-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-17 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\"><p>Lo mejor de esta t\u00e9cnica es que no es necesario dejar reposar el filete tanto como con el m\u00e9todo tradicional a fuego alto. Coloque el filete sobre una tabla de cortar y, con un cuchillo fino y afilado, pase la hoja alrededor de los filetes, separ\u00e1ndolos del hueso. C\u00f3rtelos perpendicularmente al hueso y luego vuelva a colocarlos en su lugar para la presentaci\u00f3n.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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=\"UMAMI_BOMBS_AND_FINISHING_TOUCHES\"><\/span><span style=\"color: #ff9900;\">BOMBAS UMAMI Y TOQUES FINALES<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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-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-5 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Mantequilla Umami Chefstemp\" title=\"Mantequilla Umami Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-1024x683.jpg\" class=\"img-responsive wp-image-3900\"\/><\/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-15\" style=\"--awb-text-transform:none;\"><p>El bistec es perfecto tal como est\u00e1; no necesita salsas ni condimentos elaborados para que quede delicioso. Sin embargo, a veces, un peque\u00f1o toque puede mejorarlo. Simplemente a\u00f1ada una nuez de esta mantequilla compuesta a temperatura ambiente al bistec justo despu\u00e9s de cortarlo, dejando que el calor de la carne derrita la mantequilla uniformemente sobre las rebanadas.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 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-6 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Anchoas con mantequilla Chefstemp Umami\" title=\"Anchoas con mantequilla Chefstemp Umami\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Anchovey-1024x683.jpg\" class=\"img-responsive wp-image-3904\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 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-7 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Mantequilla Chefstemp Umami triturada\" title=\"Mantequilla Chefstemp Umami triturada\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-smashed-1024x683.jpg\" class=\"img-responsive wp-image-3905\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 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-8 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Reducci\u00f3n de mantequilla Umami del chef\" title=\"Reducci\u00f3n de mantequilla Umami del chef\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Reduce-1024x683.jpg\" class=\"img-responsive wp-image-3906\"\/><\/span><\/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>Esta bomba umami es una mantequilla compuesta con un toque de anchoas y una mezcla de colmenillas secas y hongos porcini, adem\u00e1s de notas vibrantes de ralladura de lim\u00f3n y vino tinto. Sabemos que suena extra\u00f1o, y las anchoas pueden asustar a algunos, pero esperen y conf\u00eden en nosotros: va a estar incre\u00edble. Las anchoas, ricas en compuestos qu\u00edmicos que identificamos como el sabor &quot;umami&quot;, le dan a la carne un sabor m\u00e1s carnoso y robusto sin a\u00f1adir ning\u00fan sabor extra\u00f1o a pescado. Los hongos secos aportan complejidad y le dan un toque especial al sabor. Esta mantequilla se puede usar para verduras, para terminar salsas o para mezclar con pasta y verduras salteadas.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 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-9 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Vino de mantequilla Umami Chefstemp\" title=\"Vino de mantequilla Umami Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Wine-1024x683.jpg\" class=\"img-responsive wp-image-3908\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 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-10 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Batido de mantequilla Umami Chefstemp\" title=\"Batido de mantequilla Umami Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Whip-1024x683.jpg\" class=\"img-responsive wp-image-3909\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 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-11 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Rollo de mantequilla umami Chefstemp\" title=\"Rollo de mantequilla umami Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Umami-Butter-Roll-1024x683.jpg\" class=\"img-responsive wp-image-3910\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 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\"><h3><span class=\"ez-toc-section\" id=\"COMPOND_BUTTER_OPTIONS\"><\/span><span style=\"color: #ff9900;\">OPCIONES DE MANTEQUILLA COMPUESTA<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 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-18\" style=\"--awb-text-transform:none;\"><p>Si esto suena un poco aventurero, insp\u00edrate en estas sugerencias:<\/p>\n<ul>\n<li>Roquefort y cebollino<\/li>\n<li>Cebolla verde carbonizada y ajo<\/li>\n<li>Estrag\u00f3n y lim\u00f3n<\/li>\n<li>Hierbas y ajo, (perejil, cebollino, tomillo, mejorana, etc.)<\/li>\n<li>Chipotle y lima<\/li>\n<li>Tomate secado al sol y r\u00e1bano picante<\/li>\n<li>Trufas, siempre un \u00e9xito<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 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-19\"><h3><span class=\"ez-toc-section\" id=\"PERFECTLY_COOKED_PORTERHOUSE\"><\/span><span style=\"color: #ff9900;\">Chulet\u00f3n perfectamente cocinado<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-31 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-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p><strong>INGREDIENTES<\/strong><\/p>\n<ul>\n<li>1 bistec de 2 \u00bd pulgadas de grosor<\/li>\n<li>Sal kosher<\/li>\n<li>Pimienta negra molida<\/li>\n<li>Ajo granulado<\/li>\n<\/ul>\n<p>Bomba umami<\/p>\n<ul>\n<li>\u00be oz de hongos morillas secos<\/li>\n<li>\u00be oz de hongos porcini secos<\/li>\n<li>\u00bc C de vino tinto<\/li>\n<li>5c agua caliente<\/li>\n<li>6 anchoas<\/li>\n<li>1 chalota cortada en cubitos<\/li>\n<li>\u00bd lim\u00f3n rallado<\/li>\n<li>Tomillo seco, al gusto, opcional.<\/li>\n<li>1# mantequilla de buena calidad a temperatura ambiente<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-32 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-12 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Presentaci\u00f3n de bistec Chefstemp\" title=\"Presentaci\u00f3n de bistec Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Steak-Presentation-1024x683.jpg\" class=\"img-responsive wp-image-3911\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-33 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-21\" style=\"--awb-text-transform:none;\"><p><strong>INSTRUCCIONES<\/strong><\/p>\n<p>El d\u00eda antes de cocinar el filete, saz\u00f3nelo generosamente por ambos lados con sal kosher y col\u00f3quelo sobre una rejilla dentro de una bandeja para hornear con borde. D\u00e9jelo destapado en el refrigerador durante la noche.<\/p>\n<p><strong><b>Prepara la bomba umami<\/b><\/strong><\/p>\n<p>Coloque los champi\u00f1ones en un bol y c\u00fabralos con agua hirviendo. D\u00e9jelos reposar de 20 a 25 minutos o hasta que se ablanden. Aseg\u00farese de removerlos para eliminar cualquier resto que pueda haber (las colmenillas son especialmente propensas a este problema).<\/p>\n<ul>\n<li>A\u00f1ade la chalota cortada en cubitos con un poco de aceite a una sart\u00e9n y cocina a fuego medio hasta que las chalotas est\u00e9n suaves pero no coloreadas, luego agrega las anchoas y revuelve para separarlas.<\/li>\n<li>A\u00f1ade el vino tinto y reduce a la mitad aproximadamente, teniendo cuidado de no reducir demasiado y que el vino no quede amargo.<\/li>\n<li>A\u00f1ade los champi\u00f1ones y (despu\u00e9s de colarlos bien) 1 taza del l\u00edquido junto con el tomillo seco, si lo usas. Lleva la mezcla a ebullici\u00f3n suave y cocina durante 10 minutos m\u00e1s.<\/li>\n<li>Lic\u00faa, a\u00f1ade la ralladura de lim\u00f3n y tritura. Rectifica la saz\u00f3n con un poco de sal. Retira la mezcla y deja enfriar.<\/li>\n<li>Extiende la mantequilla en un bol, incorpora el pur\u00e9 fr\u00edo y bate hasta integrar. No quieres grumos, solo una textura suave y uniforme. Puedes usar una batidora para que quede m\u00e1s esponjosa y suave.<\/li>\n<\/ul>\n<p>Transfiera la mantequilla a un trozo de papel de carnicero o papel encerado y enr\u00f3llela formando un cilindro compacto. Envu\u00e9lvala en film transparente, sellando los extremos. Puede usar la mantequilla ahora o congelarla hasta por 3 meses.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-34 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-22\" style=\"--awb-text-transform:none;\"><p><strong><b>El bistec<\/b><\/strong><\/p>\n<ul>\n<li>Saque el filete del refrigerador, saz\u00f3nelo con pimienta negra molida y ajo granulado y d\u00e9jelo reposar, sin tapar, a temperatura ambiente durante 30-40 minutos. La temperatura interna del filete debe ser similar a la del borde.<\/li>\n<li>Precaliente su parrilla con calor indirecto a 200 \u2013 250 \u00b0F (94-121 \u00b0C).<\/li>\n<li>Establezca el <a href=\"https:\/\/www.chefstemp.com\/es\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro <\/u><\/a>Coloque la sonda de temperatura ambiente cerca de donde colocar\u00e1 el filete. Inserte dos sondas: una en el centro del solomillo y otra en el centro del filete de tira. Aseg\u00farese de colocar la punta en el centro t\u00e9rmico de la carne.<\/li>\n<li>Mientras se cocina la carne, saca la mantequilla del refrigerador y c\u00f3rtala en rodajas de 3-1\/8&quot;<sup>el <\/sup>rondas de pulgadas.<\/li>\n<li>Utilice nuestro completo <a href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-pollo-fileteado\/\"><u>gu\u00eda de temperatura <\/u><\/a>Para ayudarte a decidir exactamente c\u00f3mo quieres que se cocine tu filete. Espera a que el bistec est\u00e9 entre 5 y 7 \u00b0F por debajo de la temperatura final deseada.<\/li>\n<li>Retire el filete a un plato y c\u00fabralo ligeramente con papel aluminio. Retire la sonda de temperatura ambiente y encienda todos los quemadores o vierta brasas precalentadas en su parrilla de carb\u00f3n.<\/li>\n<li>Una vez que la parrilla est\u00e9 a m\u00e1xima temperatura, devuelva el filete a la parte m\u00e1s caliente de la parrilla y d\u00f3relo por ambos lados, d\u00e1ndole vuelta cada 20 segundos hasta que tenga una corteza perfectamente carbonizada, esto solo deber\u00eda tomar entre 1 \u00bd y 2 minutos como m\u00e1ximo.<\/li>\n<li>Corte ambos filetes del hueso y luego corte cada filete perpendicularmente al hueso.<\/li>\n<li>Cubra con las rodajas de bomba umami y deslice la carne nuevamente a su forma alrededor del hueso.<\/li>\n<\/ul>\n<p>Deje reposar el filete durante un par de minutos para que la mantequilla se derrita sobre \u00e9l.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,951,362,917,644,901,586,349,338,1032],"class_list":["post-3883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-butter","tag-cooking","tag-gas-grill","tag-meat-temperature","tag-porterhouse","tag-recipe","tag-steak","tag-temperature","tag-tenderloin"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/3883","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=3883"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/3883\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/4367"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=3883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=3883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=3883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}