La Cocina Encendía: Episodio 1
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FunTranscript
00:00How are you? Welcome to the Cocina Encendida.
00:03I have a lot of friends that when they come to my house and come a bistec
00:06and I cook in the oven, they are crazy for knowing what kind of sauce is
00:10that I do to the bistecs and that kind of stuff.
00:13So today, we are going to share some secrets of the Cocina Encendida
00:16so that you in your house, you can also enjoy the flavor of the encendido.
00:21Well, here I have MasterChef, the assistant in this case.
00:25Today, I am going to show you how to prepare a bistecs using very simple ingredients.
00:32Wow!
00:34Today, we are going to be using this bistec.
00:36You like the bistec, right?
00:38Yeah.
00:39This is bistec.
00:40This is the most expensive than the skirt steak or the chicken.
00:46I'm going to put lemon.
00:48Yeah, lemon and pepper, right?
00:50But still not.
00:51Okay, this is the inside skirt steak.
00:54You can buy a bag like $10, $11.
00:57This is $11.55.
00:59I have two brands of Worcestershire sauce here.
01:02One is the most expensive one, which is the Lee and Paris, which is famous.
01:06And the other is the value that we are going to use today, which is the Great Value.
01:10Cualquiera of the two works.
01:12With these two ingredients, what are we going to do to bistec?
01:16Okay.
01:17Enséñaselo.
01:18Lemon pepper.
01:19Dilo.
01:20Lemon pepper.
01:21Lemon pepper.
01:22Here we go.
01:24Okay.
01:25Okay.
01:26So, you can prepare the beef with Worcestershire sauce.
01:28Lemon pepper pepper.
01:29Here we go.
01:30No.
01:34Okay.
01:35So, you can prepare the meat and cut it to your taste.
01:39Okay.
01:40What about the beef with Worcestershire sauce?
01:42You can prepare the beef with the meat and cut it to your taste.
01:45Okay.
01:46What about the fish?
01:47How about the meat?
01:48Are you gonna give it to your taste?
01:49Okay, what about the meat?
01:50The first thing we're going to do is you can prepare the meat as you like,
01:56or you can cut it as you like.
01:57The first thing we're going to do is, when you have it in a plate,
02:00a plate where you'll have to contain a little liquid,
02:03we're going to take the Worcestershire sauce, right?
02:05Yes? Okay.
02:07We're going to pour it a little.
02:09We're going to pour the meat on both sides with a little bit of Worcestershire sauce.
02:13Okay?
02:14We're going to pour it like this.
02:17We're going to pour the meat on the Worcestershire sauce.
02:20Very nice.
02:21Let's put this here.
02:24While you're going to put it in a little bit of a sauce,
02:27we're going to take what?
02:28What is this?
02:29Lemon beans.
02:30Lemon pepper.
02:32Tell us. Lemon pepper.
02:34Lemon... Lemon beans.
02:36No, no. Pepper, guys.
02:37For the sake of God.
02:38Okay.
02:39We're going to take the lemon pepper.
02:40I want to do it.
02:41You're going to do it.
02:42Well, you're not going to do it.
02:43Let's put a little lemon pepper.
02:44No, don't do it, guys.
02:45Let's put a little lemon pepper here.
02:48Look.
02:49And you're going to pour it.
02:50And you're going to pour it with lemon pepper.
02:52You can be a little generous with lemon pepper.
02:54Remember that this is lemon.
02:56In version of the powder.
02:57With a little bit of pimenta.
03:00Like you like to say.
03:02You're going to pour it.
03:04You're going to pour it.
03:05And you're going to pour it all the great time.
03:09The lid is, you know.
03:10Love it.
03:11When you need a paste.
03:12When you're f 보�iendo the fine block.
03:14It's just one side.
03:16And it's just one side Cara.
03:18Now it's just one side.
03:19And it's just the same season.
03:20This bowl wins with a half.
03:22And for the honey.
03:23the new cogemos aquí la bañamos de la misma manera y ahora repetimos el proceso con el
03:31lemon pepper venga vamos vamos la más lemon pepper así mira
03:37y se le echa bastante para que tenga buen sabor y hay mucha gente que obviamente le
03:43gustan comer el churrasco tradicional que es con sal y la salsa chimichurri pero repetimos
03:48esto es una versión otra versión otra alternativa que tú tienes para cocinar un churrasco bien
03:53encendido a la parrilla vamos a la parrilla ahora lo que va prendiendo la parrilla y se
03:58va calentando la parrilla vamos a regalarle unos 10 minutos con esos 10 minuticos es suficiente
04:04tiempo para que se vayan adobando los bistecitos ya que es un adobo bastante potente una de las
04:10cosas más importantes cuando estás cocinando en la parrilla especialmente con el bistec es
04:15que la temperatura tiene que estar sumamente caliente yo prefiero que esté entre 550 y 600
04:21grados y está sobre los 500 ya perdón sobre los 600 y puede limpiar la parrilla como usted guste yo le
04:28paso un cepillo cuando ya está caliente este es el rotisero y pero esa parte no la vamos a estar
04:32usando así que ya a la vez que ha alcanzado la temperatura que te gusta te gusta tener si vas a
04:39estar cocinando pollo y cosas así tiene que estar un poquito más lenta la temperatura pero para
04:44el bistec especialmente un bistec finido como el churrasco tienes que atrapar todo el sabor
04:49inmediatamente con el calor encendido que le vamos a dar vamos a meter la de ver el rotisero y yo lo
04:54uso para calentar a la vez que ya tú tenga la parrilla lista vamos a poner los bistecitos ahí repito
05:01entre 550 y 600 grados la temperatura se van a poner ahí esto es muy importante a la vez que tú lo
05:08tengas bien caliente así el bistec se cocina enseguida en dos minutos y medio a tres minutos lo vamos a voltear
05:38y aquí se puede ver ya el producto final a mí me gusta el bistec medium rare y como tú ves la carne
05:46bien cocinadita bien cocinadita por afuera pero rosadita por dentro y bien jugosa así que ya saben
05:56puedes cocinar la carne a tu gusto si prefieres tener la carne un poquito más cocinada término medio
06:02o well done pues es cuestión de darle un poquito más tiempo en lo que la tienes a la candela espero
06:08que hayas disfrutado de este capítulo de la cocina encendía y nos vemos pronto