{"id":7477,"date":"2022-02-17T09:00:59","date_gmt":"2022-02-17T01:00:59","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7477"},"modified":"2023-02-17T09:40:42","modified_gmt":"2023-02-17T01:40:42","slug":"perfect-grilling-temperature","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/temperatura-perfecta-para-asar\/","title":{"rendered":"C\u00f3mo asar tri-tip sin problemas: \u00a1la temperatura perfecta para asar!"},"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\" style=\"--awb-text-transform:none;\"><p>A la gente le encanta comer bistec en la cena o en las fiestas. Sin embargo, un bistec de punta de triguero es algo muy popular. Imagine sentarse en una lancha o en el patio trasero en una hermosa tarde saboreando un delicioso y sabroso bistec de punta de triguero con una taza de t\u00e9. Suena incre\u00edble, \u00bfverdad? Eso es lo que la gente suele desear: un buen rato con su familia y seres queridos saboreando un delicioso bistec de punta de triguero.<\/p>\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;\"><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-69d0a876a86fb\" 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-69d0a876a86fb\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/temperatura-perfecta-para-asar\/#A_Favorite_Cut_of_Beef_%E2%80%93_Tri-Tip\" >\u00a1Un corte de carne favorito: Tri-Tip!<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/temperatura-perfecta-para-asar\/#How_to_Cook_Tri-Tip_Seamlessly\" >C\u00f3mo cocinar tri-tip sin problemas<\/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\/temperatura-perfecta-para-asar\/#Benefits_of_Using_a_Thermometer_to_Cook_Tri-Tip\" >Beneficios de usar un term\u00f3metro para cocinar tri-tip<\/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\/temperatura-perfecta-para-asar\/#Quick_Dos_and_Donts_When_Grilling_Tri-Tip\" >Qu\u00e9 hacer y qu\u00e9 no hacer al asar tri-tip<\/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\/temperatura-perfecta-para-asar\/#Cook_Well_Eat_Well\" >Cocinar bien, comer bien<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"A_Favorite_Cut_of_Beef_%E2%80%93_Tri-Tip\"><\/span><span style=\"color: #ff9900;\">\u00a1Un corte de carne favorito: Tri-Tip!<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>Cuando hablamos de asar algo a la parrilla, lo primero que nos viene a la mente es el tri-tip. El tri-tip suele tener forma triangular y proviene del solomillo inferior. A veces tambi\u00e9n se le llama &quot;filete de Santa Mar\u00eda&quot;, ya que se populariz\u00f3 inicialmente en Santa Mar\u00eda, California.<\/p>\n<p>El tri-tip se puede cocinar tanto en el horno como en una freidora de aire. Adem\u00e1s, se puede asar a la parrilla para una experiencia mucho mejor. Primero se frota con una sabrosa mezcla de pimienta negra, sal y sal de ajo; puedes a\u00f1adir ingredientes adicionales seg\u00fan tus gustos. Tambi\u00e9n puedes a\u00f1adir condimentos adicionales y luego asarlo a la parrilla sobre le\u00f1a de roble o meterlo en el horno a la temperatura recomendada.<\/p>\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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"How_to_Cook_Tri-Tip_Seamlessly\"><\/span><span style=\"color: #ff9900;\">C\u00f3mo cocinar tri-tip sin problemas<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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\" style=\"--awb-text-transform:none;\"><p>Como residente de EE. UU., seguramente ha o\u00eddo hablar del filete de tri-tip a la parrilla al estilo Santa Mar\u00eda. El m\u00e9todo tradicional para asar tri-tip se considera Santa Mar\u00eda, y consiste en parrillas al aire libre con puertas de gran calibre que se suben y bajan mediante una polea para mantener la carne a cierta distancia del calor y que pueda cocinarse a fuego adecuado.<\/p>\n<p>La raz\u00f3n por la que a la mayor\u00eda de la gente le encanta cocinar tri-tip es su simplicidad, tanto en cuanto al m\u00e9todo de cocci\u00f3n como a la receta. Todo lo que necesitas para asar un filete de tri-tip es una mezcla de tu condimento seco favorito, una parrilla y... <a href=\"https:\/\/www.chefstemp.com\/es\/\"><u>term\u00f3metro de lectura de temperatura correcta<\/u><\/a>.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 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-6\" style=\"--awb-text-transform:none;\"><p>Antes de cocinar el filete de tri-tip a la parrilla, s\u00e1quelo del refrigerador y mant\u00e9ngalo a temperatura ambiente durante un tiempo, aproximadamente una hora, para que pueda cocinarlo f\u00e1cilmente despu\u00e9s y conserve sus jugos y sabor. Mezcle bien los ingredientes en un taz\u00f3n. Ahora, espolvoree la carne con el ali\u00f1o por todos lados. Masajee la carne con el ali\u00f1o.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 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=\"200\" alt=\"Pollo cocido\" title=\"Pollo cocido\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Cooked-Chicken-300x200.jpg\" class=\"img-responsive wp-image-7478\"\/><\/span><\/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-7\" style=\"--awb-text-transform:none;\"><ul>\n<li><strong>Cubra la carne y d\u00e9jela reposar a temperatura ambiente.<\/strong><\/li>\n<\/ul>\n<p>Ahora es el momento de cubrir el asado con pl\u00e1stico o papel de aluminio y mantenerlo a temperatura ambiente para permitir que el aderezo haga su magia en la carne.<\/p>\n<ul>\n<li><strong>Preparar parrilla<\/strong><\/li>\n<\/ul>\n<p>Siempre se recomienda precalentar la parrilla antes de colocar los alimentos para que la temperatura se mantenga equilibrada y se cocinen bien. Prepare la parrilla para calor indirecto por un lado y calor directo caliente por el otro.<\/p>\n<ul>\n<li><strong>Sellar el asado<\/strong><\/li>\n<\/ul>\n<p>Selle el asado con cuidado durante 5 a 6 minutos. Aseg\u00farese de que ambos lados se calienten bien. En caso de llamaradas, aleje el tri-tip del fuego para evitar que se queme. Una vez que la carne est\u00e9 sellada por todos lados, mantenga la grasa hacia arriba sobre la rejilla de la parrilla.<\/p>\n<ul>\n<li><strong>Utilice un term\u00f3metro para carne<\/strong><\/li>\n<\/ul>\n<p>Los expertos en cocina y chefs de todo el mundo sugieren utilizar un <a href=\"https:\/\/www.chefstemp.com\/es\/product\/finaltouchx10\/\"><u>term\u00f3metro para carne<\/u><\/a>\u00a0Para comprobar la temperatura interna de la carne. Un term\u00f3metro de lectura instant\u00e1nea de alta calidad es ideal para comprobar la temperatura. Aseg\u00farese de mantenerla entre 121 \u00b0C y 148 \u00b0C (250 \u00b0F y 300 \u00b0F).<\/p>\n<p>Adem\u00e1s, existen temperaturas sugeridas para asar un bistec. Tape la parrilla y d\u00e9jela calentar hasta que alcance los 48 \u00b0C (120 \u00b0F) para un bistec poco hecho, los 60 \u00b0C (140 \u00b0F) para un bistec al punto y los 54 \u00b0C (130 \u00b0F) para un bistec al punto. Recuerde que la temperatura sugerida depende del tipo, tama\u00f1o y grosor del bistec, as\u00ed que aseg\u00farese de usarla correctamente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 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\">\n<div class=\"table-1\">\n<p style=\"text-align: center;\"><strong>Temperatura de cocci\u00f3n sugerida para el tri-tip<\/strong><\/p>\n<table width=\"100%\">\n<thead>\n<tr>\n<th align=\"left\">Asado poco hecho<\/th>\n<th align=\"left\">120 \u2109 (48 \u2103)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td align=\"left\"><strong>Asado medio crudo<\/strong><\/td>\n<td align=\"left\"><strong>130 \u2109 (54 \u2103)<\/strong><\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><strong>Tueste medio<\/strong><\/td>\n<td align=\"left\"><strong>140 \u00b0F (60 \u00b0C)<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 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-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"bife\" title=\"bife\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/steak-2-300x200.jpg\" class=\"img-responsive wp-image-7479\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/steak-2-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/steak-2-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/steak-2-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/steak-2.jpg 612w\" 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-10 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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Benefits_of_Using_a_Thermometer_to_Cook_Tri-Tip\"><\/span><span style=\"color: #ff9900;\">Beneficios de usar un term\u00f3metro para cocinar tri-tip<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/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-9\" style=\"--awb-text-transform:none;\"><p>Un <a href=\"https:\/\/www.chefstemp.com\/es\/product\/finaltouchx10\/\"><u>term\u00f3metro de lectura instant\u00e1nea<\/u><\/a>\u00a0Es de gran importancia y ofrece numerosas ventajas al usuario, desde el control de la temperatura hasta la cocci\u00f3n perfecta de los alimentos. Algunas de ellas se mencionan a continuaci\u00f3n:<\/p>\n<ul>\n<li>Ayuda a evitar que los alimentos se cocinen demasiado o demasiado poco.<\/li>\n<li>Si la comida queda poco cocida, puedes recalentarla f\u00e1cilmente a una temperatura sostenida.<\/li>\n<li>Un term\u00f3metro de lectura instant\u00e1nea te permitir\u00e1 comprobar la temperatura interna de los alimentos cuando quieras. Simplemente introd\u00facelo en el alimento y comprueba la temperatura.<\/li>\n<li>Se acabar\u00e1n de forma efectiva las conjeturas sobre el estado de los alimentos.<\/li>\n<li>Ayuda a evitar enfermedades transmitidas por alimentos que pueden ocurrir debido a alimentos mal cocinados.<\/li>\n<li>Le permite cocinar alimentos a la temperatura adecuada, sugerida y precisa para mantener su sabor y gusto.<\/li>\n<\/ul>\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-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Quick_Dos_and_Donts_When_Grilling_Tri-Tip\"><\/span><span style=\"color: #ff9900;\">Qu\u00e9 hacer y qu\u00e9 no hacer al asar tri-tip<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"225\" alt=\"Qu\u00e9 hacer y qu\u00e9 no hacer al asar tri-tip\" title=\"Qu\u00e9 hacer y qu\u00e9 no hacer al asar tri-tip\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Quick-Dos-and-Donts-When-Grilling-Tri-Tip-300x225.jpg\" class=\"img-responsive wp-image-7480\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Quick-Dos-and-Donts-When-Grilling-Tri-Tip-200x150.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Quick-Dos-and-Donts-When-Grilling-Tri-Tip-400x300.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/Quick-Dos-and-Donts-When-Grilling-Tri-Tip.jpg 500w\" 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-11\" style=\"--awb-text-transform:none;\"><p>Asar a la parrilla es un arte, y no se puede dominar si no se presta atenci\u00f3n a peque\u00f1os detalles y factores como el tipo de asado, el tipo de carne y m\u00e1s. Esto es lo que debes tener en cuenta antes de empezar a asar el tri-tip.<\/p>\n<ul>\n<li>Engrase su parrilla<\/li>\n<li>Precaliente su parrilla<\/li>\n<li>No utilice utensilios de pl\u00e1stico<\/li>\n<li>Consigue la parrilla de barbacoa adecuada<\/li>\n<li>Identifique su tipo de parrilla<\/li>\n<li>No se apresure a cocinar la carne<\/li>\n<li>Hacer <a href=\"https:\/\/www.chefstemp.com\/es\/\"><u>Invierta en un term\u00f3metro para carne<\/u><\/a><\/li>\n<\/ul>\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-12\" style=\"--awb-text-transform:none;\"><p>Retira la carne de la parrilla y d\u00e9jala reposar unos minutos antes de servir. Recuerda cubrirla con papel aluminio para que repose de 15 a 20 minutos m\u00e1s. El \u00faltimo paso es cortar el tri-tip en rodajas, y debido a su forma triangular, resulta un poco dif\u00edcil cortarlo correctamente. As\u00ed que aseg\u00farate de hacerlo a la perfecci\u00f3n, como un profesional.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 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\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Cook_Well_Eat_Well\"><\/span><span style=\"color: #ff9900;\">Cocinar bien, comer bien<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/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-14\" style=\"--awb-text-transform:none;\"><p>Por otro lado, el \u00e9xito de tu comida depende de la temperatura. As\u00ed que aseg\u00farate de verificar cuidadosamente la temperatura de cocci\u00f3n, ya sea que cocines tri-tip o cualquier otro alimento.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":12391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[346,342],"class_list":["post-7477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-cooking-thermometer","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/7477","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=7477"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/7477\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/12391"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=7477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=7477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=7477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}