La Cocina Encendía: Episodio 1

Beasley Digital

7 months ago

Transcript

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

La Cocina Encendía: Episodio 1

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