{"id":20558,"date":"2019-07-09T13:43:12","date_gmt":"2019-07-09T13:43:12","guid":{"rendered":"https:\/\/algaslapatrona.com\/10-consejos-practicos-para-preparar-algas-parte-i\/"},"modified":"2019-07-09T13:49:11","modified_gmt":"2019-07-09T13:49:11","slug":"10-consejos-practicos-para-preparar-algas-parte-i","status":"publish","type":"post","link":"https:\/\/algaslapatrona.com\/en\/10-consejos-practicos-para-preparar-algas-parte-i\/","title":{"rendered":"10 practical tips for cooking seaweeds"},"content":{"rendered":"

\u201cLa buena comida entra antes por los sentidos que por la barriga\u201d<\/em><\/h4>\n

-An\u00f3nimo-<\/em><\/h4>\n

Comer es un placer, una experiencia que reune a tus cinco sentidos en una fiesta para tener vivencias \u00fanicas que repitas una y otra vez. Seguro que recuerdas alguna comida con la que has alucinado por algo m\u00e1s que su sabor: su textura, sus colores, la combinaci\u00f3n de ingredientes e incluso el sonido al tocar los cubiertos o tu boca. As\u00ed son las experiencias gastron\u00f3micas: tocan todos tus sentidos. Y no necesariamente tienes que vivirla en un gran restaurante.<\/p>\n

Por eso queremos ense\u00f1arte de forma clara y sencilla, la manera m\u00e1s pr\u00e1ctica de preparar recetas con algas. M\u00e1s all\u00e1 de contarte los ingredientes que hacen pareja con un conocido wakame, un desenfadado kombu o una sabrosa alga percebe, el primer paso para que te conviertas en un gran cocinero de algas es conocer las diferencias en su preparaci\u00f3n.<\/p>\n

Si sigues estos consejos, te auguramos comidas deliciosas, familiares satisfechos, y amigos que no esperar\u00e1n una semana para que les prepares una deliciosa receta con algas:<\/p>\n

Kombu<\/p>\n

    \n
  1. Si vas a cocinar con kombu, que sepas que es la responsable del quinto sabor, el umami, que significa \u201csabroso o sabor delicioso\u201d, proporcionado por el \u00e1cido glut\u00e1mico que contiene.<\/li>\n
  2. Usa la kombu en guisos, caldos, sopas o junto a legumbres, a las que ayuda a ablandar las fibras haci\u00e9ndolas m\u00e1s digestibles y sabrosas.<\/li>\n
  3. Ponlas a remojo la noche antes con las legumbres y cuece todo junto.<\/li>\n<\/ol>\n

    Alga percebe<\/p>\n

      \n
    1. Si te apetece un sabor marino aut\u00e9ntico, prueba el alga percebe, que lleva este nombre por el intenso sabor a percebe.<\/li>\n
    2. Rehidrata el alga percebe durante 20 minutos. Luego, disfr\u00fatala troceada sobre ensaladas, ceviches, tartares o tempura.<\/li>\n
    3. Si deseas disfrutar de unas croquetas, empanadas o cremas para salsas, usa como relleno este alga percebe triturada o picada.<\/li>\n<\/ol>\n

      Wakame<\/p>\n

        \n
      1. Si lo que quieres es disfrutar un sabor m\u00e1s suave y dulce, elige una buena porci\u00f3n de Wakame, perfecta tanto en platos fr\u00edos como calientes.<\/li>\n
      2. El wakame es un alga muy vers\u00e1til: en ensaladas, sopas, salteada o revueltos.<\/li>\n
      3. Si lo que quieres es rapidez, el wakame es tu mejor aliado: rehidr\u00e1talo en 10 minutos y cu\u00e9celo en solo 5 minutos.<\/li>\n
      4. Si decides hacer un plato con kombu, alga percebe o wakame que has comprado frescas en sal, l\u00e1valas en agua tibia varias veces para eliminar el exceso de sal antes de consumir.<\/li>\n<\/ol>\n

        Recuerda que conocer los ingredientes que forman parte de tus preparaciones, te permitir\u00e1 descubrir nuevos sabores, nuevas recetas y nuevas formas para divertirte cocinando, mientras te cuidas y vives saludable.<\/p>\n","protected":false},"excerpt":{"rendered":"

        \u201cLa buena comida entra antes por los sentidos que por la barriga\u201d -An\u00f3nimo- Comer es un placer, una experiencia que […]<\/p>\n","protected":false},"author":3,"featured_media":20555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[135,143,86],"tags":[],"yoast_head":"\n10 practical tips for cooking seaweeds - Algas La Patrona<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/algaslapatrona.com\/en\/10-consejos-practicos-para-preparar-algas-parte-i\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"10 practical tips for cooking seaweeds - Algas La Patrona\" \/>\n<meta property=\"og:description\" content=\"\u201cLa buena comida entra antes por los sentidos que por la barriga\u201d -An\u00f3nimo- Comer es un placer, una experiencia que […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/algaslapatrona.com\/en\/10-consejos-practicos-para-preparar-algas-parte-i\/\" \/>\n<meta property=\"og:site_name\" content=\"Algas La Patrona\" \/>\n<meta property=\"article:published_time\" content=\"2019-07-09T13:43:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-09T13:49:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/algaslapatrona.com\/wp-content\/uploads\/2019\/07\/Art.5-Foto_Blog_Junio_2019-01-1024x694.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"694\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Algas La Patrona\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Algas La Patrona\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/algaslapatrona.com\/en\/10-consejos-practicos-para-preparar-algas-parte-i\/\",\"url\":\"https:\/\/algaslapatrona.com\/en\/10-consejos-practicos-para-preparar-algas-parte-i\/\",\"name\":\"10 practical tips for cooking seaweeds - 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