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METODO COCINADO CRUSTACEOS.

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METODO COCINADO CRUSTACEOS.

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METODOS DE COCINADO DE MARISCOS: CRUSTACEOS.

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About Slideshow
mixto
plancha
salteados
1 times made

Created by

T M
T M
Spain

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METODO COCINADO CRUSTACEOS.Online version

METODOS DE COCINADO DE MARISCOS: CRUSTACEOS.

by T M
1

CRUSTACEOS: HERVIDO

-AGUA SALADA, CALDO CORTO, FUMET, SIEMPRE HIRVIENDO---EL TIEMPO DE COCCIÓN SE CUENTA DESDE QUE EL AGUA ROMPE DE NUEVO EL HERVOR.---15 MIN POR KG.---UNA VEZ COCIDO, ESCURRIR, EN ALGUNOS CASOS REFRESCAR.

2

CRUSTACEOS: A LA PARRILLA.

-MACRUROS: MEDIANO /GRAN TAMAÑO.

---SE PUEDE PARTIR POR LA MITAD LONGITUDINALMENTE.
---CAPARAZÓN EN CONTACTO CON PARRILLA.
---BOGAVANTE, CIGALA, LANGOSTA...

3

CRUSTACEOS: A LA PLANCHA.

SE PUEDEN EMPLEAR MACRUROS PEQUEÑOS

4

CRUSTACEOS: SALTEADOS

PELADOS Y SALTEADOS (AL AJILLO)
---SIN PELAR ( A LA AMERICANA, CALDERETA..)

5

CRUSTACEOS: FRITOS

PELADOS, REBOZADOS ( A LA GABARDINA, ORLY,..)

6

CRUSTACEOS: MIXTOS

CRUSTACEOS DE GRAN TAMAÑO.
---CREPES DE CHANGURRO O CHANGURRO A LA DONOSTIARRA.

7

MARISCOS: CREMAS

EN CREMA
 
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