Lomo ib\u00e9rico aceite<\/figcaption><\/figure>\n\n\n\nTapar la olla (Fussioncook TouchPro) y programar 4 horas a 70 grados
Cuando a\u00fan est\u00e9 tibio, envasarlo y repartir el aceite en los tarros, que cubra bien la carne.<\/p>\n\n\n\n
El aceite que sobre al sacar los trozos reservarlo para ali\u00f1ar ensaladas o para untar la plancha cuando hagamos carnes o pescado asadas.<\/p>\n\n\n\n
Que aproveche !!!!!!!<\/p>\n","protected":false},"excerpt":{"rendered":"
Hola, como lo prometido es deuda, aqu\u00ed ten\u00e9is mi primera experiencia con la Touch Pro, un delicioso lomo ib\u00e9rico confitado a baja temperatura que os recomiendo probar. Complicaci\u00f3n: ninguna, solo se necesita buena materia prima y hierbas arom\u00e1ticas frescas y como no, un buen aceite de oliva virgen para confitarlo. El resto lo hace la olla sola, nada de term\u00f3metro, nada de mantener temperaturas y pensar: se me cocer\u00e1, estar\u00e1 crudo?? Nada de eso, programar, darle su tiempo y envasar. Yo os recomiendo dejarlo al menos un d\u00eda de reposo y degustar Ingredientes: Un lomo ( pesaba 1,300kg)2 cabezas de ajos morados2 guindillas, 12 pimientas negras2 hojas de laurel, unas ramitas de tomillo frescoUnas hojas de mejorana y unas ramitas de romero ( muy poco) y aceiteUn trocito de canela \u00abcassia\u00bb y la piel muy fina de medio lim\u00f3n Poner todo en la olla Fussioncook Touch Pro, el lomo en trozos de unos 4 dedos, con todos los ingredientes y cubrir de aceite de oliva virgen, mas o menos unos 800 cl Tapar la olla (Fussioncook TouchPro) y programar 4 horas a 70 gradosCuando a\u00fan est\u00e9 tibio, envasarlo y repartir el aceite en los tarros, que cubra bien la carne. El aceite que sobre al sacar los trozos reservarlo para ali\u00f1ar ensaladas o para untar la plancha cuando hagamos carnes o pescado asadas. Que aproveche !!!!!!!<\/p>\n","protected":false},"author":1,"featured_media":1690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"acf":[],"yoast_head":"\n
Lomo ib\u00e9rico confitado - Mi granito de sal.<\/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:\/\/migranitodesal.com\/?p=993\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lomo ib\u00e9rico confitado - Mi granito de sal.\" \/>\n<meta property=\"og:description\" content=\"Hola, como lo prometido es deuda, aqu\u00ed ten\u00e9is mi primera experiencia con la Touch Pro, un delicioso lomo ib\u00e9rico confitado a baja temperatura que os recomiendo probar. Complicaci\u00f3n: ninguna, solo se necesita buena materia prima y hierbas arom\u00e1ticas frescas y como no, un buen aceite de oliva virgen para confitarlo. El resto lo hace la olla sola, nada de term\u00f3metro, nada de mantener temperaturas y pensar: se me cocer\u00e1, estar\u00e1 crudo?? Nada de eso, programar, darle su tiempo y envasar. Yo os recomiendo dejarlo al menos un d\u00eda de reposo y degustar Ingredientes: Un lomo ( pesaba 1,300kg)2 cabezas de ajos morados2 guindillas, 12 pimientas negras2 hojas de laurel, unas ramitas de tomillo frescoUnas hojas de mejorana y unas ramitas de romero ( muy poco) y aceiteUn trocito de canela \u00abcassia\u00bb y la piel muy fina de medio lim\u00f3n Poner todo en la olla Fussioncook Touch Pro, el lomo en trozos de unos 4 dedos, con todos los ingredientes y cubrir de aceite de oliva virgen, mas o menos unos 800 cl Tapar la olla (Fussioncook TouchPro) y programar 4 horas a 70 gradosCuando a\u00fan est\u00e9 tibio, envasarlo y repartir el aceite en los tarros, que cubra bien la carne. El aceite que sobre al sacar los trozos reservarlo para ali\u00f1ar ensaladas o para untar la plancha cuando hagamos carnes o pescado asadas. 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Complicaci\u00f3n: ninguna, solo se necesita buena materia prima y hierbas arom\u00e1ticas frescas y como no, un buen aceite de oliva virgen para confitarlo. El resto lo hace la olla sola, nada de term\u00f3metro, nada de mantener temperaturas y pensar: se me cocer\u00e1, estar\u00e1 crudo?? Nada de eso, programar, darle su tiempo y envasar. Yo os recomiendo dejarlo al menos un d\u00eda de reposo y degustar Ingredientes: Un lomo ( pesaba 1,300kg)2 cabezas de ajos morados2 guindillas, 12 pimientas negras2 hojas de laurel, unas ramitas de tomillo frescoUnas hojas de mejorana y unas ramitas de romero ( muy poco) y aceiteUn trocito de canela \u00abcassia\u00bb y la piel muy fina de medio lim\u00f3n Poner todo en la olla Fussioncook Touch Pro, el lomo en trozos de unos 4 dedos, con todos los ingredientes y cubrir de aceite de oliva virgen, mas o menos unos 800 cl Tapar la olla (Fussioncook TouchPro) y programar 4 horas a 70 gradosCuando a\u00fan est\u00e9 tibio, envasarlo y repartir el aceite en los tarros, que cubra bien la carne. El aceite que sobre al sacar los trozos reservarlo para ali\u00f1ar ensaladas o para untar la plancha cuando hagamos carnes o pescado asadas. 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