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Cortes Básicos (Parte 2)

Más información en CIAcocina: http://www.ciacocina.com/

El objetivo es cortar los alimentos en trozos de forma y tamaño uniformes. Los alimentos cortados en pedazos regulares lucen mejor. Pero lo más importante es que su cocción es más uniforme lo cual hace que sus platillos tengan mejor sabor, color y textura. Los trozos desiguales producen una impresión de descuido que estropea el impacto del plato.

Видео Cortes Básicos (Parte 2) канала The Culinary Institute of America
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20 января 2016 г. 2:22:27
00:07:19
The Culinary Institute of America
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