{"id":7806,"date":"2022-04-25T12:45:36","date_gmt":"2022-04-25T10:45:36","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7806"},"modified":"2023-02-23T09:32:03","modified_gmt":"2023-02-23T08:32:03","slug":"bombon-de-tofu-jugo-de-chivo-y-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/bombon-de-tofu-jugo-de-chivo-y-mieldecana\/","title":{"rendered":"Tofu bonbon, goat juice and Andalusian sugar cane molasses"},"content":{"rendered":"
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Ingredients & <\/span>Method<\/span><\/h3>\n

4 goat necks; 15 g of garlic; 100 g of onion; 6 g of ground paprika; 6 g of oregano; 6 g of thyme; 200 g of Extra Virgin olive oil; 60 g of cava vinegar; salt to taste.
Salt the necks on all sides and place them in a vacuum bag. Chop the garlic and onion, add the rest of the ingredients and mix. Add the marinade to the vacuum bag, seal it under maximum vacuum and cook in a water bath at 67\u00ba for 24 hours. When cooking is finished, remove the necks and the juice is strained and placed in the refrigerator until the oil solidifies, which is removed and the juice reserved.<\/p>\n

Marinated tofu:<\/span> 200 g de tofu ecol\u00f3gico; Jugo de chivo.
Cut the tofu into rectangles of 2 and 1 cm thick and marinate it with 1\/2 of the goat juice (heat it previously). Reserve in the fridge for 24 hours.<\/p>\n

Cobertura de \u00abmieldeca\u00f1a\u00bb y acabado del bomb\u00f3n:<\/span> 200 g de tofu cortado; 200 g de jugo de chivo; 60 g de \u00abmieldeca\u00f1a\u00bb; c\/s de sal; 4 g de gelificante kappa.<\/p>\n

Remove the cut tofu from the marinade and place on a kitchen cloth (the juice will surely be gelatinized, so everything will have to be tempered until the juice is liquid).<\/p>\n

En un cazo colocar el jugo de chivo reservado, completar con el de la marinada si es necesario, agregar la \u00abmieldeca\u00f1a\u00bb y salar (el sabor de la cobertura debe estar muy potente antes de gelificar), agregar el gelificante kappa y procesar con t\u00farmix.<\/p>\n

Bring to a boil and with a skewer take each cut tofu and introduce it in the juice and molasses bath.Repeat several times until achieving significant coverage, remove the skewer and reserve in the refrigerator.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Mauricio Giovanini<\/a><\/h3>

Chef from Cordoba (Argentina) and almost self-taught, which has allowed him to have his own identity, different from other chefs. One of his first achievements was the development of natural juices.\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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RESTAURANT MESSINA, MARBELLA<\/a><\/h3>

1 Michelin Star and 1 Sol Repsol. Offers local products such as fish and seafood. In all the dishes you can appreciate a great technique, with simple and elegant presentations.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Cortar las costillas en raciones de unos 75 gr cada una y meterlas en bolsas al vac\u00edo junto con un diente de ajo, tomillo, salsa teriyaki y miel de ca\u00f1a y cocinar en un roner a 65\u00ba C durante 12 horas; sacar y reservar.<\/p>","protected":false},"author":6,"featured_media":7809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nBomb\u00f3n de tofu, jugo de chivo y \u201cmieldeca\u00f1a\u201d - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/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:\/\/mieldelatorre.com\/en\/bombon-de-tofu-jugo-de-chivo-y-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bomb\u00f3n de tofu, jugo de chivo y \u201cmieldeca\u00f1a\u201d - 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