When cooking at home, it's all wrong and tough. Hay
a domestic gesture that complicates everything.
El chef vasco **Martín Berasategui** has seen a nerve
sensitive to the kitchen diary: the **mejillones** al **vapor**. Su
Propuesta no es una pirueta de alta cocina, sino un método clear
so that there are thirds, sabrosos and none that are chic that
arruina la experiencia.
The technique that avoids water and saves the texture
The error that many repeats is caused by logic but it is damaged
result: add **agua** or **caldo** to “ayudar” to shelter it
molusco. The reality is the opposite. El **mejillón** ya trae su
propia humedad. If there is liquid, expand the cocción, dilute it
sabor y la carne se aprieta.
Practical key: use a **cazuela** amplia, fuego vivo, tapa
well adjusted and water agua añadida. The propio **vapor** has it
restaurant.
Calienta la cazuela, incorporated the **mejillones** limpios and
typed. Secondly, the interior will generate vapor. At this moment, I asked
the **tiempo**. Every time it stops, it's there. No hope
restaurant.
Aqui llega el gesto que marca la diferencia: **retirar uno a
one** that is covered. Parece weighed; paga with texture and
jugo. Los que siguen cerrados necessitado unos instantos más. No
Extra three to those that are listed.
Quick steps for a perfect vaporizer
- Preheat the **cazuela** for 1 minute until hot.
- Add the **mejillones**, tap without separating them.
- In 2-4 minutes you can find shelter. Ve **retirando** them
abiertos. - Apaga only 2-3 pieces to shelter to avoid
sobrecocción del conjunto. - Please note that you do not have to wait for a reasonable time.
If there is too much water or too much liquid, it will take longer:
low fire and saca el lote ya abierto.
How to travel to a ladder that conquered the Nevera
This point control will only improve the dish to **vapor**. Abre
the door has a **escabeche** refined, with muscular culinary and life
in the nevera. The diagram functions as follows: sharp and clean cooking,
withdraw immediately, and a medium acid and aroma that brings
character without new meat.
An orientation base for a kilo of **mejillones** and cocidos y
limpios:
- 1 plum cebolla and 2 dientes of **ajo**.
- 2 glasses of **laurel** and 1 small jar of **vino blanco**.
- 200 g of **fried tomato**.
- 100 ml of **vinegar** (adjusted from 80 to 120 ml depending on intensity
deseada). - 150 ml of sweet olive oil.
- 1 cucharadita of **pimentón** and a pizza of
**guindilla**.
Pocha la cebolla and el ajo sin dorar. Añade laurel y vino; Already
that the alcohol evaporates. Incorporate tomato, vinegar, chili pepper and
aceite. Mezcla sin hervir a lo bestia para no amargar el pimiento.
This preparation is prepared for the meat of the meat.
Recommended storage: **24 hours** in cold, in cerrado container.
The savor was redundant and the meat sat without losing its juice.
Usual errors and their consequences
| Error | What happened? | Solution |
|---|---|---|
| Add **agua** to the cazuela | Texture dura y sabor diluido | Trust the **vapor** propio, tap and control it **time** |
| No withdrawing **one by one** | The first ones do not hope for the last ones | Saca los abiertos instantly and already at the restaurant one second more |
| Hervir el **escabeche** with fire | Amargor y grasa separada | Calor moderado y mezclado suave |
| Usar **vinegar** decompensated | Acidify aggressively | Adjust with oil, tomato and a hot sauce if necessary falta |
Quién es Berasategui y por qué su método convence
**Martín Berasategui** was born in **San Sebastián** and built it
oficio desde el Bodegón Alejandro, donde llegó su primera
**Michelin star**. Trained in **Francia** with great maestros
In 1993 he moved to his house in **Lasarte-Oria**. Hoy suma **12
stars** and defend a clear idea: precision, product and
respeto al punto justo.
Your recommendation is for the **mejillones** included with this
filosofia. Control the heat. No makeup with liquids. Adjust it
acidic, sweet and spicy. Y, sobre todo, manda tu el reloj.
Purchase, clean and safe food
Elige piezas cerradas, with fresco color a mar and notable weight.
Rechaza concha rota. Antes de cocinar, raspa barbas et suciedad.
Enjuaga rapido bajo el grifo. No lunch in the water,
pierden salinidad.
- Conserva crudos en frio, tapados con un paño humedo, y
cocínalos in 24 hours. - Eliminate those that do not remove the cocción. Suelen is dead
o no aptos. - In **escabeche**, it will never burn and it will consume in 3-4 days. El
ácido no sustituye el frío.
Variants to adjust to your taste
If you prefer a greener profile, flavor the vapor with one
hoja de **laurel** and piel de **limón** (without expressing jugo ni añadir
water). If you like it ahumado, mezcla **pimentón** sweet and one point
spicy chili pepper from **la Vera**. For an Asian guino, change
Part of the **vinegar** is to mix and add laminate.
Useful data to help you decide
- Direct weight: 500 g in a container as a dish
main, 250 g if it is an aperitivo. - Average cost: the **mejillón** is here **product
economic**; Offers protein as appropriate and versatile. - Nutrition: protein content, hierarchy and B12. Grasa baja, cunt
presence of omega-3. - Sustainability: opta por local acuicultura y tamaños
commercial. Reduce color and favor trazabilidad. - Allergias: bivalves are allergic. If you have antecedents,
consulta y evita riesgos.
A recipe guide that doesn't fail
Work with small jobs. Mantén la tapa siempre colocada.
Use pinzas para ir **retirando** without losing vapor. Pasa la carne a
a good templada if you go to **escabeche** and there is no problem
Burn the ingredients.
Si dudas, cocina menos, no más. At the first sound of sight,
actúa. The ternura is decided in seconds.
If you are interested in comparing results, please check them out: a con
agua añadida and other sin ella. Value with calm texture, playability and
sabor. This small “cata” will already be clear due to this method
conquera a quienes buscan **mejillones** at its point, todos los
días y sin trucos raros.
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