{"id":884,"date":"2020-03-23T19:12:25","date_gmt":"2020-03-23T19:12:25","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=884"},"modified":"2020-03-24T19:18:08","modified_gmt":"2020-03-24T19:18:08","slug":"fumet","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/fumet\/","title":{"rendered":"\ud83d\udc20Fumet de pescado."},"content":{"rendered":"\n<p>Como explicamos en la&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/fondos-fumets-o-caldos-basicos-en-la-cocina\/\" target=\"_blank\">teor\u00eda de fondos y fumets<\/a>&nbsp;lo que buscamos es transferir al agua el sabor de la carne o la verdura.<\/p>\n\n\n\n<p>\ud83c\udf7dRECETA: <strong>FUMET<\/strong> <strong>O CALDO DE PESCADO.<\/strong><\/p>\n\n\n\n<p>\ud83e\udd66INGREDIENTES: \ud83d\udc21\ud83d\udc20\ud83d\udc1f<\/p>\n\n\n\n<p>&#8211; 5 \u00f3 6 Kg. Espinas y recortes de pescado o morralla.<\/p>\n\n\n\n<p>&#8211; 300 g.\tCebolla.<\/p>\n\n\n\n<p>&#8211; 300 g.\tPuerro.<\/p>\n\n\n\n<p>&#8211; 200 g.\tZanahoria.<\/p>\n\n\n\n<p>&#8211; 12 l.\tAgua.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>\u2013 1 ud.&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.youtube.com\/watch?v=a4JKRfFLrek&amp;t=2s\" target=\"_blank\">Bouquet-Garn\u00ed<\/a>. ( opcional )<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Elaboraci\u00f3n<\/strong>:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Mise en place de g\u00e9neros y \u00fatiles.<\/li><li>Lavar y cortar las&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/www.youtube.com\/watch?v=JcAg1cL4lwI\" target=\"_blank\">verduras en mirepoix<\/a>.<\/li><li>Colocar las verduras y los huesos en una marmita con el agua.<\/li><li>Llevar a ebullici\u00f3n cocinando a fuego lento,&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/youtu.be\/yG6CDMgxAdI\" target=\"_blank\">desespumando<\/a>&nbsp;peri\u00f3dicamente.<\/li><li>Cocinar a fuego lento un m\u00e1ximo de 1 hora contando desde que empieza a hervir.<\/li><li>Adicionar el bouquet garn\u00ed 20min. Antes de apagar el fuego.<\/li><li>Una vez cocinado pasar por&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/2JaLQsQ\" target=\"_blank\">colador chino<\/a>&nbsp;y enfriar en&nbsp;<a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/2UBPEsG\" target=\"_blank\">abatidor<\/a>&nbsp;o a temperatura ambiente sobre c\u00e1mara de aire para evitar que fermente,&nbsp;<strong>no debemos guardarlos calientes<\/strong>.<\/li><li>Conservar tapado en c\u00e1mara a 3\u00baC. Congelado o envasado al vac\u00edo.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Observaciones:<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>En Cocina a la combinaci\u00f3n de puerro, zanahoria y cebolla cortada en mirepoix y utilizada para aromatizar fondos o guisos se denomina Guarnici\u00f3n de Marmita. Si estas mismas hortalizas aromatizan asados al horno se denomina Bresa.<\/li><li>Al colar el fumet, no se debe presionar para no extraer impurezas del pescado.<\/li><li>El desespumado sirve para que el fumet quede m\u00e1s claro.<\/li><li>El agua debe ser fr\u00eda porque se trata de un m\u00e9todo de cocci\u00f3n por expansi\u00f3n.<\/li><li>Los fumets no deben hervir m\u00e1s de 1 hora ya que, a partir de este tiempo no extraen m\u00e1s sustancias s\u00e1pidas y se empiezan a degradar las espinas confiriendo al caldo un aroma y sabor amoniacal.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Recetas con fumet de pescado:<\/strong> <\/h2>\n\n\n\n<p>Consom\u00e9s de pescado y gelatinas de pescado, salsas, arroces ligeros, pochado de pescado, sopas, etc.<\/p>\n\n\n\n<p>Si quieres saber m\u00e1s sobre fondos y fumets pincha <strong><a rel=\"noreferrer noopener\" aria-label=\" (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/fondos-fumets-o-caldos-basicos-en-la-cocina\/\" target=\"_blank\">AQU\u00cd.<\/a><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfCu\u00e1nto sabes sobre fondos y fumets? <\/h2>\n\n\n\n<p>\u00bfTe atreves con el test? <a rel=\"noreferrer noopener\" aria-label=\"Pincha AQU\u00cd. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/cuestionario-sobre-fondos-y-fumets\/\" target=\"_blank\">Pincha <strong>AQU\u00cd.<\/strong><\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lectura recomendada:<\/h2>\n\n\n\n<p> <a rel=\"noreferrer noopener\" aria-label=\"Libro de caldos de Ricard Camarena. (se abre en una nueva pesta\u00f1a)\" href=\"https:\/\/amzn.to\/2xeRAzg\" target=\"_blank\">Libro de caldos de Ricard Camarena.<\/a> En el Iibro CALDOS se aborda una de las t\u00e9cnicas por las que el cocinero valenciano domina.<\/p>\n\n\n\n<p><strong>Rese\u00f1a del autor: <\/strong>\u00abEl sabor es la esencia de mi cocina, busco potenciar los cinco sentidos del cliente en coda plato para sorprenderle con una experiencia \u00fanica. En coda una de nuestras propuestas gastron\u00f3micas cocinamos desde el coraz\u00f3n\u00bb. <\/p>\n\n\n\n<iframe style=\"width:120px;height:240px;\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" frameborder=\"0\" src=\"\/\/rcm-eu.amazon-adsystem.com\/e\/cm?lt1=_blank&amp;bc1=000000&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=esloga03-21&amp;language=es_ES&amp;o=30&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=as_ss_li_til&amp;asins=8472121577&amp;linkId=c21cb95eb407eddf3ebff7befc719277\"><\/iframe>\n","protected":false},"excerpt":{"rendered":"<p>Como explicamos en la&nbsp;teor\u00eda de fondos y fumets&nbsp;lo que buscamos es transferir al agua el sabor de la carne o la verdura. \ud83c\udf7dRECETA: FUMET O CALDO DE PESCADO. \ud83e\udd66INGREDIENTES: \ud83d\udc21\ud83d\udc20\ud83d\udc1f &#8211; 5 \u00f3 6 Kg. Espinas y recortes de pescado o morralla. &#8211; 300 g. Cebolla. &#8211; 300 g. Puerro. &#8211; 200 g. Zanahoria. &#8211; &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/fumet\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83d\udc20Fumet de pescado.\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":614,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[57,135,52,51,56,59,61,54,48,64,58,63,62,55,50,53,136,133,134,60,84],"class_list":["post-884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-estudiar-cocina-y-gastronomia","tag-apuntes-de-cocina","tag-caldo-de-pescado","tag-cocina-facil","tag-cocina-y-gastronomia","tag-curso-a-distancia","tag-curso-a-distancia-gratis","tag-curso-con-salida-laboral","tag-curso-de-cocina","tag-curso-de-cocina-gratis","tag-curso-gratis","tag-curso-y-taller","tag-cvpcruz","tag-esloga","tag-estudiar-cocina","tag-estudiar-cocina-y-gastronomia","tag-pucol","tag-receta-caldo-de-pescado","tag-receta-fumet","tag-receta-fumet-de-pescado","tag-repaso-de-cocina","tag-terminos-culinarias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83d\udc20Fumet de pescado. 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