{"id":8015,"date":"2022-10-13T08:00:57","date_gmt":"2022-10-13T00:00:57","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8015"},"modified":"2026-01-09T12:08:55","modified_gmt":"2026-01-09T04:08:55","slug":"how-to-grill-halibut","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/como-asar-fletan\/","title":{"rendered":"Secretos t\u00e9rmicos: C\u00f3mo asar flet\u00e1n"},"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>Otro miembro de la familia acu\u00e1tica ha llegado a nuestras barbacoas y se usa a menudo como alternativa al pollo. Es hojaldrado y suave, y realza la delicia de la cena cuando se cocina con salsas y chutneys bien marinados.<\/p>\n<p><strong>Halibut a la parrilla<\/strong> Tiene un bajo contenido de grasa y, por lo tanto, puede pegarse a la sart\u00e9n o parrilla despu\u00e9s de que se haya evaporado la mayor parte de su grasa. Durante la cocci\u00f3n, los chefs expertos recomiendan vigilarlo y darle la vuelta inmediatamente para evitar que se cocine demasiado. Cocinarlo demasiado puede hacer que la carne blanca se deshaga en fragmentos, lo que hace que el exquisito filete de pescado no solo pierda su sabor \u00fanico, sino que tambi\u00e9n sea motivo de decepci\u00f3n para el chef.<\/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-69d3705da9d0f\" 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-69d3705da9d0f\"  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\/como-asar-fletan\/#What_is_Halibut\" >\u00bfQu\u00e9 es el flet\u00e1n?<\/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\/como-asar-fletan\/#Is_It_Wholesome_to_Eat\" >\u00bfEs saludable comer?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/como-asar-fletan\/#Whats_the_Correct_Internal_Temperature\" >\u00bfCu\u00e1l es la temperatura interna correcta?<\/a><\/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\/como-asar-fletan\/#Avoiding_it_from_Sticking_on_the_Grill\" >C\u00f3mo evitar que se pegue en la parrilla<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/como-asar-fletan\/#Uses_of_Thermometer_to_Constantly_Check_the_Internal_Temperature\" >Usos del term\u00f3metro para comprobar constantemente la temperatura interna<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/es\/como-asar-fletan\/#Halibut_How_to_Select_and_Cook\" >Halibut: C\u00f3mo seleccionarlo y cocinarlo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/es\/como-asar-fletan\/#Conclusion\" >Conclusi\u00f3n<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_is_Halibut\"><\/span><span style=\"color: #ff9900;\">\u00bfQu\u00e9 es el flet\u00e1n? <\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 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-3\" style=\"--awb-text-transform:none;\"><p>El flet\u00e1n pertenece a la familia de los lenguados, que se encuentran generalmente en los oc\u00e9anos \u00c1rtico, Atl\u00e1ntico y Pac\u00edfico. Este pez de aguas profundas tiene carne blanca y es una fuente importante de minerales naturales, como el selenio. El selenio ayuda a reducir el riesgo de c\u00e1ncer y asma. Adem\u00e1s, es beneficioso para pacientes con enfermedades card\u00edacas, tiroideas y mentales, entre otras.<\/p>\n<p>Generalmente, este pez es del tama\u00f1o de un hombre o incluso mayor, con una longitud de casi 2.7 metros y de 1.5 a 1.8 metros de ancho. Pesa casi 226 kg (500 libras). Cuesta cientos de d\u00f3lares, as\u00ed que nadie querr\u00eda arruinar su textura y sabor al cocinarlo. Incluso los especialistas se esmeran en servir el mejor producto, protegiendo no solo su reputaci\u00f3n, sino tambi\u00e9n sus empleos en restaurantes de mariscos de lujo.<\/p>\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=\"612\" height=\"408\" alt=\"Hipogloso\" title=\"Hipogloso\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Halibut.jpg\" class=\"img-responsive wp-image-8016\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Halibut-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Halibut-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Halibut-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Halibut.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-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-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Is_It_Wholesome_to_Eat\"><\/span><span style=\"color: #ff9900;\">\u00bfEs saludable comer?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-5\" style=\"--awb-text-transform:none;\"><p>Cuando se trata de consumir mariscos, en especial pescado, muchos se preguntan si es seguro comer especies acu\u00e1ticas que se encuentran cerca del lecho marino. Pues bien, para su satisfacci\u00f3n, el flet\u00e1n es \u00fanico, con varios minerales y otros micronutrientes divinos.<\/p>\n<p>Contiene niacina, f\u00f3sforo, selenio, vitamina B12, vitamina B6, magnesio, etc. Quienes mantienen este alimento como parte constante de su dieta disfrutan de excelentes beneficios para la salud. Aunque se considera un alimento para personas adineradas debido a sus altos precios en los supermercados, generalmente cuesta entre 1 TP4T20 y 1 TP4T60 por libra, lo cual vale la pena.<\/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-6\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Whats_the_Correct_Internal_Temperature\"><\/span><span style=\"color: #ff9900;\">\u00bfCu\u00e1l es la temperatura interna correcta?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 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=\"Temperatura interna\" title=\"Temperatura interna\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Internal-Temperature-300x200.jpg\" class=\"img-responsive wp-image-8018\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Internal-Temperature-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Internal-Temperature-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Internal-Temperature-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Internal-Temperature.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-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\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><p>Antes de empezar, consulta la tabla de temperaturas para determinar o recordar la temperatura de cocci\u00f3n adecuada. Para una carne tierna e intacta, elige entre 54 y 57 \u00b0C (130 y 135 \u00b0F). Tambi\u00e9n puedes cocinarla poco hecha o al punto a temperaturas de 48 y 51 \u00b0C (120 y 125 \u00b0F), respectivamente.<\/p>\n<p>Intentar que la carne quede bien hecha puede ser un poco dif\u00edcil para evitar que se deshaga. Al asar, aseg\u00farese de que el calor llegue al centro de la carne para que se cocine bien. Dejarla cruda puede ser perjudicial para la salud y causar enfermedades estomacales.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 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;\"><h2><span class=\"ez-toc-section\" id=\"Avoiding_it_from_Sticking_on_the_Grill\"><\/span><span style=\"color: #ff9900;\">C\u00f3mo evitar que se pegue en la parrilla<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/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-9\" style=\"--awb-text-transform:none;\"><p>Debido a su bajo contenido de grasa, el flet\u00e1n tiende a adherirse a las rejillas de la parrilla, como se mencion\u00f3 anteriormente. En las rejillas, una capa generosa del aceite adecuado puede ser de gran ayuda. La clave est\u00e1 en elegir una grasa que resista bien el calor de la parrilla. <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/cuando-utilizar-la-coccion-a-alta-temperatura-y-consejos-esenciales\/\">temperaturas extremas<\/a><\/strong><\/em>. La temperatura a la que la grasa del aceite descompone el almid\u00f3n se conoce como punto de humo. Generalmente, desprende un aroma desagradable y puede alterar el sabor general de la comida.<\/p>\n<p>Limpie las parrillas de su parrilla y c\u00fabralas bien con un aceite con alto punto de humo. Use aceite de oliva, que tiene una capacidad calor\u00edfica bastante alta, de unos 232 \u00b0C (450 \u00b0F) o superior.<\/p>\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-10\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Uses_of_Thermometer_to_Constantly_Check_the_Internal_Temperature\"><\/span><span style=\"color: #ff9900;\">Usos del term\u00f3metro para comprobar constantemente la temperatura interna<\/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-11\" style=\"--awb-text-transform:none;\"><p>Como se mencion\u00f3 anteriormente, asar pescado no es f\u00e1cil debido a su piel y carne delicadas y f\u00e1ciles de quemar. Para garantizar una cocci\u00f3n perfecta sin perder sabor ni aroma, se recomienda asar a la parrilla.<\/p>\n<p>A\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">Para lograr los mejores resultados, siga controlando la temperatura interna con un <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/producto\/termometro-para-carne-finaltouchx10\/\">term\u00f3metro de punta fina <\/a><\/strong><\/em><\/span>Dise\u00f1ado para alimentos. Adem\u00e1s, trabaje con cuidado y no perfore varios lados de la carne, ya que esto puede hacer que la carne se rompa al colocarla en la fuente con pinzas.<\/p>\n<p>Hay muchos term\u00f3metros para alimentos disponibles en el mercado con las \u00faltimas funciones. Opte siempre por los digitales, que tambi\u00e9n se pueden usar mientras la carne est\u00e1 en la parrilla o en el horno. Estos se llaman term\u00f3metros sin enjuague y miden temperaturas precisas. Antes de usarlo, limpie bien la sonda. S\u00e9quela con un pa\u00f1uelo de papel o una servilleta desinfectada. No olvide engrasarla ligeramente y evite presionarla con fuerza o demasiado adentro.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 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;\"><h2><span class=\"ez-toc-section\" id=\"Halibut_How_to_Select_and_Cook\"><\/span><span style=\"color: #ff9900;\">Halibut: C\u00f3mo seleccionarlo y cocinarlo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/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-13\" style=\"--awb-text-transform:none;\"><p>Al comprar flet\u00e1n fresco en el supermercado, busque carne blanca y brillante y evite las porciones que se vean secas o descoloridas. Evite a toda costa las manchas marrones, principalmente en la carne blanca. La carne debe tener... <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/el-pavo-mas-tierno-y-humedo\/\">apariencia h\u00fameda<\/a><\/strong><\/em>, Similar a un filete. Hervir, calentar, asar a la parrilla o cocinar al vapor son opciones para pelar este pescado. Sin embargo, si se cocina demasiado tiempo, la carne magra se secar\u00e1, como se mencion\u00f3 anteriormente.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 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=\"200\" alt=\"Seleccione Halibut\" title=\"Seleccione Halibut\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Select-Halibut-300x200.jpg\" class=\"img-responsive wp-image-8019\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Select-Halibut-200x133.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Select-Halibut-400x267.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Select-Halibut-600x400.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Select-Halibut.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-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-14\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusi\u00f3n<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\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-15\" style=\"--awb-text-transform:none;\"><p>El flet\u00e1n se puede cocinar al horno, a la parrilla o sell\u00e1ndolo en una cacerola. Lo \u00fanico importante es mantener ciertas temperaturas y condiciones para obtener un pescado de aguas profundas exquisito y delicioso. Si eres principiante y quieres aprender a convertirte en un chef excepcional, ten en cuenta todos los consejos y trucos \u00fatiles. Usar term\u00f3metros de cocina es muy beneficioso para evitar que el pescado se cocine demasiado o se queme. Adem\u00e1s, no excedas el tiempo de cocci\u00f3n requerido por filete y puedes preparar diferentes salsas para realzar el sabor a sal y pimienta de tu carne blanca favorita.<\/p>\n<p>Adem\u00e1s de sus m\u00faltiples beneficios para la salud, tambi\u00e9n existen algunos riesgos que pueden ser la causa de enfermedades causadas por el consumo excesivo de flet\u00e1n. Mantener un equilibrio es fundamental para su preciado bienestar.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":11110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[342],"class_list":["post-8015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/8015","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=8015"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/8015\/revisions"}],"predecessor-version":[{"id":59086,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/8015\/revisions\/59086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/11110"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=8015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=8015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=8015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}