{"id":1137,"date":"2023-01-20T15:39:30","date_gmt":"2023-01-20T15:39:30","guid":{"rendered":"https:\/\/foodiealfer.com\/blog\/?p=1137"},"modified":"2023-01-20T15:44:49","modified_gmt":"2023-01-20T15:44:49","slug":"iniciate-a-la-cocina-sous-vide-con-zwilling","status":"publish","type":"post","link":"https:\/\/foodiealfer.com\/blog\/analisis\/iniciate-a-la-cocina-sous-vide-con-zwilling\/","title":{"rendered":"In\u00edciate a la Cocina Sous-Vide con Zwilling"},"content":{"rendered":"\n<p style=\"text-align: justify;\">La cocina la vac\u00edo es ideal para conseguir platos dignos de un aut\u00e9ntico chef en casa. Gracias a la cocci\u00f3n suave del sous-vide los alimentos quedar\u00e1n en el punto exacto de cocci\u00f3n, tiernos y conservando todos los nutrientes y aromas.<\/p>\n\n\n\n<p style=\"text-align: justify;\">Iniciarte a este tipo de cocina puede parecer un poco tedioso o complicado, pero tranquilo, tenemos el equipo perfecto para que te resulte de lo m\u00e1s f\u00e1cil.<\/p>\n\n\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfQu\u00e9 es la cocina al vac\u00edo o cocina a baja temperatura?<\/h2>\n\n\n\n<p style=\"text-align: justify;\">El sous-vide regula la temperatura del agua, y la mantienen constante, por debajo de los 100\u00baC (temperatura a la que cocinaremos los alimentos) de ah\u00ed que se conozca como temperatura a baja temperatura. Esto es as\u00ed por varios motivos: en primer lugar, porqu\u00e9 es la temperatura de ebullici\u00f3n del agua, y no nos interesa que llega hervir; en segundo lugar, porqu\u00e9 por debajo de esa temperatura aseguramos la no migraci\u00f3n del pl\u00e1stico de la bolsa de vac\u00edo; y, en tercer lugar, porqu\u00e9 obtendremos m\u00faltiples ventajas en cuanto al sabor y la textura de los alimentos.\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sous-vide para principiantes, todo lo que necesitas:<\/h2>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><a href=\"https:\/\/foodiealfer.com\/cocinar\/set-de-iniciacion-envasado-al-vacio-sous-vide-zwilling--375.html\" target=\"_blank\" rel=\"noreferrer noopener\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2023\/01\/U2_M7_B1_2100x1400px-1.png\" alt=\"SOUS-VIDE\" class=\"wp-image-1141 size-full lazyload\"\/><noscript><img decoding=\"async\" width=\"700\" height=\"467\" src=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2023\/01\/U2_M7_B1_2100x1400px-1.png\" alt=\"SOUS-VIDE\" class=\"wp-image-1141 size-full lazyload\" srcset=\"https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2023\/01\/U2_M7_B1_2100x1400px-1.png 700w, https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2023\/01\/U2_M7_B1_2100x1400px-1-300x200.png 300w, https:\/\/foodiealfer.com\/blog\/wp-content\/uploads\/2023\/01\/U2_M7_B1_2100x1400px-1-150x100.png 150w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/noscript><\/a><\/figure><div class=\"wp-block-media-text__content\">\n<p style=\"text-align: center;\"><span style=\"color: #752936;\"><strong>SET DE INICIACI\u00d3N ENVASADO AL VAC\u00cdO SOUS VIDE &#8211; ZWILLING<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">Cocina de forma mucho m\u00e1s saludable y con un sabor intenso con este kit de cocina al vac\u00edo que incluye:<\/p>\n<ul>\n<li>Sous Vide.<\/li>\n<li>Bomba de vac\u00edo.<\/li>\n<li>3 bolsas\u00a0 peque\u00f1as.<\/li>\n<li>3 bolsas mediadas.<\/li>\n<li>Accesorio para l\u00edquidos.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100 has-custom-font-size is-style-fill has-small-font-size\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/foodiealfer.com\/cocinar\/set-de-iniciacion-envasado-al-vacio-sous-vide-zwilling--375.html\" style=\"border-radius:0px;background-color:#752936\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>COMPRAR<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Sellado al vac\u00edo<\/h3>\n\n\n\n<p style=\"text-align: justify;\">Para comenzar, necesitaremos una envasadora al vac\u00edo o bomba de vac\u00edo, como la que nos proporciona el set de Zwilling. Su uso es muy sencillo, colocamos los alimentos en las bolsas al vac\u00edo y cerramos la cremallera. Encendemos la bomba y con un solo bot\u00f3n aspiramos el aire realizando el vac\u00edo. \u00a1Y listo, vac\u00edo realizado!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cocci\u00f3n al vac\u00edo<\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p style=\"text-align: justify;\">Programamos el sous-vide a la temperatura y tiempo correctos de cocci\u00f3n. Esto depender\u00e1 de cada alimento, echa un vistazo a nuestra gu\u00eda orientativa de temperaturas y tiempo de cocci\u00f3n.<\/p>\n<p style=\"text-align: justify;\">Una vez que el agua alcanza la temperatura establecida podr\u00e1s introducir los alimentos que previamente han sido sellados en las bolsas de vac\u00edo y solo quedar\u00e1 esperar a que el sous-vide termine, llegado el tiempo dar\u00e1 una se\u00f1al ac\u00fastica y se detendr\u00e1 autom\u00e1ticamente.\u00a0<\/p>\n<p style=\"text-align: justify;\">El sous-vide de Zwilling\u00a0 permite un ajuste de temperatura preciso de 0 \u00b0C a 90 \u00b0C en incrementos de 0,5 \u00b0C.\u00a0 Con \u00e9l podr\u00e1s podr\u00e1s cocinar distintos tipos de carne, pescado, frutas, verduras e incluso huevos.\u00a0<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Emplatado<\/h3>\n\n\n\n<p style=\"text-align: justify;\">Una vez finalizada la cocci\u00f3n estar\u00e1 listo para comer, pero, si quieres puedes darlo un toque final sell\u00e1ndolo en una sart\u00e9n o <a href=\"https:\/\/foodiealfer.com\/parrillas-woks-y-paelleras\/grill-cuadrado-con-vertedor-hierro-fundido-staub-357.html\" target=\"_blank\" rel=\"noopener\">grill<\/a> para darle ese efecto de hecho a la parilla.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<blockquote class=\"instagram-media\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/Cnhvidct8QD\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/Cnhvidct8QD\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\" rel=\"noopener\"> <div style=\" display: flex; flex-direction: row; align-items: center;\"> <div style=\"background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"><\/div><\/div><\/div><div style=\"padding: 19% 0;\"><\/div> <div style=\"display:block; height:50px; margin:0 auto 12px; width:50px;\"><svg width=\"50px\" height=\"50px\" viewBox=\"0 0 60 60\" version=\"1.1\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-511.000000, -20.000000)\" fill=\"#000000\"><g><path d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">Ver esta publicaci\u00f3n en Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div> <div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div><\/div><\/a><p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/p\/Cnhvidct8QD\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\" rel=\"noopener\">Una publicaci\u00f3n compartida de Foodie Alfer (@foodie.alfer)<\/a><\/p><\/div><\/blockquote> <script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Beneficios de la cocina sous-vide<\/h2>\n\n\n\n<ul>\n<li style=\"text-align: justify;\"><strong>Alimentos muchos m\u00e1s tiernos y con texturas m\u00e1s sutiles:<\/strong> al cocinar por debajo de los 100\u00baC, evitamos someter al alimento a procesos de contracci\u00f3n, por lo que el resultado ser\u00e1 la obtenci\u00f3n de alimentos mucho m\u00e1s tiernos y con texturas m\u00e1s sutiles.<\/li>\n<li style=\"text-align: justify;\"><strong>Sabor m\u00e1s intenso:<\/strong> al cocinar el alimento envasado al vac\u00edo evitamos que pierda su propio jugo y conseguimos preservas las vitaminas u propiedades del producto de manera \u00edntegra.<\/li>\n<li style=\"text-align: justify;\"><strong>Cocina saludable<\/strong>: al cocinarse en su propio jugo no necesitamos a\u00f1adir grasas al producto, como aceites o mantequillas, que utilizar\u00edamos en la cocina tradicional.<\/li>\n<li style=\"text-align: justify;\"><strong>Cocina m\u00faltiples alimentos simult\u00e1neamente:<\/strong> Como los alimentos se cocinan envasados al vac\u00edo, no entran en contacto con el agua por lo que podemos cocinar m\u00faltiples alimentos simult\u00e1neamente en distintas bolsas y no habr\u00e1 ning\u00fan intercambio de sabores o aromas.\u00a0<\/li>\n<li><strong>C\u00f3modo y limpio: <\/strong>el proceso de limpieza posterior se minimiza tremendamente al cocinar en el interior de las bolsas.\u00a0<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>La cocina la vac\u00edo es ideal para conseguir platos dignos de un aut\u00e9ntico chef en casa. Gracias a la cocci\u00f3n suave del sous-vide los alimentos quedar\u00e1n en el punto exacto de cocci\u00f3n, tiernos y conservando todos los nutrientes y aromas. Iniciarte a este tipo de cocina puede parecer un poco tedioso o complicado, pero tranquilo, tenemos el equipo perfecto para que te resulte de lo m\u00e1s f\u00e1cil. \u00bfQu\u00e9 es la cocina al vac\u00edo o cocina a baja temperatura? El sous-vide regula la temperatura del agua, y la mantienen constante, por debajo de los 100\u00baC (temperatura a la que cocinaremos los alimentos) de ah\u00ed que se conozca como temperatura a baja temperatura. Esto es as\u00ed por varios motivos: en primer lugar, porqu\u00e9 es la temperatura de ebullici\u00f3n del agua, y no nos interesa que llega hervir; en segundo lugar, porqu\u00e9 por debajo de esa temperatura aseguramos la no migraci\u00f3n del pl\u00e1stico de la bolsa de vac\u00edo; y, en tercer lugar, porqu\u00e9 obtendremos m\u00faltiples ventajas en cuanto al sabor y la textura de los alimentos.\u00a0 Sous-vide para principiantes, todo lo que necesitas: Sellado al vac\u00edo Para comenzar, necesitaremos una envasadora al vac\u00edo o bomba de vac\u00edo, como la que nos proporciona el set de Zwilling. Su uso es muy sencillo, colocamos los alimentos en las bolsas al vac\u00edo y cerramos la cremallera. Encendemos la bomba y con un solo bot\u00f3n aspiramos el aire realizando el vac\u00edo. \u00a1Y listo, vac\u00edo realizado! Cocci\u00f3n al vac\u00edo Programamos el sous-vide a la temperatura y tiempo correctos de cocci\u00f3n. Esto depender\u00e1 de cada alimento, echa un vistazo a nuestra gu\u00eda orientativa de temperaturas y tiempo de cocci\u00f3n. Una vez que el agua alcanza la temperatura establecida podr\u00e1s introducir los alimentos que previamente han sido sellados en las bolsas de vac\u00edo y solo quedar\u00e1 esperar a que el sous-vide termine, llegado el tiempo dar\u00e1 una se\u00f1al ac\u00fastica y se detendr\u00e1 autom\u00e1ticamente.\u00a0 El sous-vide de Zwilling\u00a0 permite un ajuste de temperatura preciso de 0 \u00b0C a 90 \u00b0C en incrementos de 0,5 \u00b0C.\u00a0 Con \u00e9l podr\u00e1s podr\u00e1s cocinar distintos tipos de carne, pescado, frutas, verduras e incluso huevos.\u00a0 Emplatado Una vez finalizada la cocci\u00f3n estar\u00e1 listo para comer, pero, si quieres puedes darlo un toque final sell\u00e1ndolo en una sart\u00e9n o grill para darle ese efecto de hecho a la parilla. Ver esta publicaci\u00f3n en Instagram Una publicaci\u00f3n compartida de Foodie Alfer (@foodie.alfer) Beneficios de la cocina sous-vide Alimentos muchos m\u00e1s tiernos y con texturas m\u00e1s sutiles: al cocinar por debajo de los 100\u00baC, evitamos someter al alimento a procesos de contracci\u00f3n, por lo que el resultado ser\u00e1 la obtenci\u00f3n de alimentos mucho m\u00e1s tiernos y con texturas m\u00e1s sutiles. Sabor m\u00e1s intenso: al cocinar el alimento envasado al vac\u00edo evitamos que pierda su propio jugo y conseguimos preservas las vitaminas u propiedades del producto de manera \u00edntegra. Cocina saludable: al cocinarse en su propio jugo no necesitamos a\u00f1adir grasas al producto, como aceites o mantequillas, que utilizar\u00edamos en la cocina tradicional. Cocina m\u00faltiples alimentos simult\u00e1neamente: Como los alimentos se cocinan envasados al vac\u00edo, no entran en contacto con el agua por lo que podemos cocinar m\u00faltiples alimentos simult\u00e1neamente en distintas bolsas y no habr\u00e1 ning\u00fan intercambio de sabores o aromas.\u00a0 C\u00f3modo y limpio: el proceso de limpieza posterior se minimiza tremendamente al cocinar en el interior de las bolsas.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":1141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,12],"tags":[30,14,15,54],"class_list":["post-1137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-analisis","category-novedades-y-tendencias","tag-cocina-al-vacio","tag-cocina-saludable","tag-envasado-al-vacio","tag-sous-vide-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>In\u00edciate a la Cocina Sous-Vide con Zwilling | Blog Foodie Alfer<\/title>\n<meta name=\"description\" content=\"Con este set de sous-vide cocinar a baja temperatura es pan comido. 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