{"id":995,"date":"2023-09-06T15:51:27","date_gmt":"2023-09-06T13:51:27","guid":{"rendered":"https:\/\/www.tophosteleriaprojects.com\/?page_id=995"},"modified":"2023-10-16T18:05:55","modified_gmt":"2023-10-16T16:05:55","slug":"coccion-al-vacio","status":"publish","type":"page","link":"https:\/\/www.tophosteleriaprojects.com\/ca\/processos\/coccio-al-buit\/","title":{"rendered":"COCCI\u00d3 AL BUIT"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"995\" class=\"elementor elementor-995\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3aa0680 elementor-section-full_width elementor-section-stretched elementor-section-height-default elementor-section-height-default\" data-id=\"3aa0680\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7e3789e\" data-id=\"7e3789e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-45564b1 elementor-pagination-position-outside elementor--h-position-center elementor--v-position-middle elementor-widget elementor-widget-slides\" data-id=\"45564b1\" data-element_type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;dots&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;,&quot;transition_speed&quot;:500}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor-pro - v3.16.0 - 20-09-2023 *\/\n.elementor-slides .swiper-slide-bg{background-size:cover;background-position:50%;background-repeat:no-repeat;min-width:100%;min-height:100%}.elementor-slides .swiper-slide-inner{background-repeat:no-repeat;background-position:50%;position:absolute;top:0;left:0;bottom:0;right:0;padding:50px;margin:auto}.elementor-slides .swiper-slide-inner,.elementor-slides .swiper-slide-inner:hover{color:#fff;display:flex}.elementor-slides .swiper-slide-inner .elementor-background-overlay{position:absolute;z-index:0;top:0;bottom:0;left:0;right:0}.elementor-slides .swiper-slide-inner .elementor-slide-content{position:relative;z-index:1;width:100%}.elementor-slides .swiper-slide-inner .elementor-slide-heading{font-size:35px;font-weight:700;line-height:1}.elementor-slides .swiper-slide-inner .elementor-slide-description{font-size:17px;line-height:1.4}.elementor-slides .swiper-slide-inner .elementor-slide-description:not(:last-child),.elementor-slides .swiper-slide-inner 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.elementor-swiper-button-prev{right:10px;left:auto}.elementor-slides-wrapper div:not(.swiper-slide)>.swiper-slide-inner{display:none}@media (max-width:767px){.elementor-slides .swiper-slide-inner{padding:30px}.elementor-slides .swiper-slide-inner .elementor-slide-heading{font-size:23px;line-height:1;margin-bottom:15px}.elementor-slides .swiper-slide-inner .elementor-slide-description{font-size:13px;line-height:1.4;margin-bottom:15px}}<\/style>\t\t<div class=\"elementor-swiper\">\n\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-04af710 swiper-slide\"><div class=\"swiper-slide-bg\" role=\"img\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\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\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-873a2fd elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"873a2fd\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-634f1b2\" data-id=\"634f1b2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-94fef9b elementor-widget elementor-widget-heading\" data-id=\"94fef9b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 08-11-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">COCCI\u00d3 AL BUIT<\/h1>\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\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1f4a05f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1f4a05f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5168f99\" data-id=\"5168f99\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-54df69f elementor-widget elementor-widget-text-editor\" data-id=\"54df69f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 08-11-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p class=\"p1\">La cocci\u00f3 al buit, cocci\u00f3 a baixa temperatura, cocci\u00f3 sous vide, t\u00e9 molts noms, consisteix a envasar al buit l&#039;aliment i cuinar-lo a una temperatura de fins a uns 95-100\u00baC, generalment en un entorn humit, sigui al forn en el seu mode de cocci\u00f3 al vapor o b\u00e9 submergint la bossa en aigua, b\u00e9 submergint la bossa en aigua b\u00e9 en un cocedor a baixa temperatura, que \u00e9s una m\u00e0quina est\u00e0tica on afegim aigua i submergim la bossa, aconseguint una alta precisi\u00f3 de la temperatura.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5a7b6d4 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"5a7b6d4\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 08-11-2023 *\/\n.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#0c0d0e;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:\"\";border-bottom:0;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:before,.elementor-widget-divider--separator-type-pattern:not([class*=elementor-widget-divider--view]) .elementor-divider-separator{width:100%;min-height:var(--divider-pattern-height);-webkit-mask-size:var(--divider-pattern-size) 100%;mask-size:var(--divider-pattern-size) 100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-con-inner>.elementor-widget-divider,.e-con>.elementor-widget-divider{width:var(--container-widget-width,100%);--flex-grow:var(--container-widget-flex-grow)}<\/style>\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\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\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e2b7adf elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e2b7adf\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-36a4a66 imatge-fons\" data-id=\"36a4a66\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8bf354d\" data-id=\"8bf354d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-97f34ec elementor-widget elementor-widget-text-editor\" data-id=\"97f34ec\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p class=\"p1\">Aquest sistema s&#039;ha est\u00e8s molt\u00edssim els darrers anys, per una s\u00e8rie d&#039;avantatges que ara veurem. En primer lloc, ens permet estandarditzar la producci\u00f3 i reduir les minves. Amb aquest proc\u00e9s busquem poder avan\u00e7ar producci\u00f3, i deixar-la llesta per acabar, marcar, escalfar, o simplement emplatar al moment de servir. Aix\u00f2 ens permet treballar amb les mateixes porcions, i conservar les que no utilitzarem. A m\u00e9s, podem allargar la vida del producte: en estar cuinat i envasat al buit, el protegim d&#039;oxidacions o reduccions de producte per la conservaci\u00f3 a la nevera o al congelador. Ens permet tamb\u00e9 organitzar amb m\u00e9s temps el men\u00fa, aix\u00ed com poder cuinar fora de l&#039;hora del servei per poder-lo agilitzar. A m\u00e9s, finalment, en treballar amb producte envasat ia baixa temperatura, mentenem les propietats organol\u00e8ptiques i el tracte \u00e9s molt m\u00e9s respectu\u00f3s.<\/p>\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\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-13e53a7 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"13e53a7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8233179\" data-id=\"8233179\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c1357d1 elementor-widget elementor-widget-text-editor\" data-id=\"c1357d1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p class=\"p1\">El proc\u00e9s ideal per a la cocci\u00f3 al buit consisteix a: envasar, cuinar, i conservar. Per aix\u00f2 necessitarem una envasadora al buit; un element per dur a terme la cocci\u00f3, sigui un term\u00f2stat per immersi\u00f3, un co\u00efdor al buit o un forn amb vapor; i un abatidor de temperatura, aix\u00ed com un armari o baix-mostrador de conservaci\u00f3 o de congelaci\u00f3.<img decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-998 alignright\" src=\"https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/Foto-detalle-isensor-300x200.png\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/Foto-detalle-isensor-300x200.png 300w, https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/Foto-detalle-isensor.png 355w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p class=\"p1\">Hi ha les envasadores al buit externes, per\u00f2 aquestes nom\u00e9s admeten bossa gofrada, a m\u00e9s, el tant per cent de buit no \u00e9s tan alt i la bossa gofrada apta per a cocci\u00f3 \u00e9s menys com\u00fa. La ideal per a la cocci\u00f3 al buit \u00e9s l&#039;envasadora de c\u00fapula o de campana, i la bossa llisa apta per a la cocci\u00f3 a partir de 90 micres. Per escollir l&#039;envasadora al buit industrial que necessites, has de tenir en compte: el llarg de la barra de segellat, aix\u00f2 ho determinar\u00e0 la mesura de les bosses que utilitzis, aix\u00ed com per descomptat la mesura de les peces que envasessis; la pot\u00e8ncia de la bomba, a m\u00e9s metres c\u00fabics extregui, m\u00e9s vida \u00fatil de la m\u00e0quina perqu\u00e8 ser\u00e0 m\u00e9s potent; si l&#039;envasament \u00e9s per temps o per sensor, encara que les m\u00e9s actuals ja s\u00f3n totes per sensor, \u00e9s a dir, que pots marcar el % de buit desitjat, aquestes segones s\u00f3n les que admeten la presa de gas inert; i finalment, si necessitar\u00e0s presa de gas inert o no. El gas inert substitueix l&#039;oxigen i allarga la vida del producte prevenint-ne l&#039;oxidaci\u00f3.<\/p>\n<p class=\"p1\">Per a la cocci\u00f3 en si, que sempre ser\u00e0 a un m\u00e0xim de 99\u00baC, ara veurem per qu\u00e8, pots optar per cocedors al buit: els tipus roner s\u00f3n transportables, o amb els cocedors al buit fixos, tipus bany maria, per\u00f2 amb una alta precisi\u00f3 de control de temperatura. Si no, tamb\u00e9 ho pots fer amb un forn amb la funci\u00f3 de vapor 100 %. La temperatura ser\u00e0 sempre d&#039;un m\u00e0xim de 99\u00baC perqu\u00e8 l&#039;aigua bull als 100\u00baC i aleshores s&#039;evapora i es converteix en vapor.<span class=\"Apple-converted-space\">&nbsp; <\/span>De tota manera, la majoria de coccions a baixa temperatura es realitzen a un rang de 65\u00baC a un m\u00e0xim de 82\u00baC o 85\u00baC. La cocci\u00f3 a baixa temperatura busca que l&#039;aliment es cuini lentament i als seus propis sucs. En no sotmetre&#039;l a alts canvis de temperatura, no perdem les propietats organol\u00e8ptiques ni pateix minves degut a la temperatura oa l&#039;evaporaci\u00f3 del propi l\u00edquid. Hi ha molt\u00edssimes guies de cocci\u00f3 al buit, en aquesta imatge pots veure una extreta de Sous Vide Cooking de Sammic.<br><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-989 size-full aligncenter\" src=\"https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/tabla-temps-coccio-altres-aliments.jpg\" alt=\"\" width=\"952\" height=\"1068\" srcset=\"https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/tabla-temps-coccio-altres-aliments.jpg 952w, https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/tabla-temps-coccio-altres-aliments-267x300.jpg 267w, https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/tabla-temps-coccio-altres-aliments-913x1024.jpg 913w, https:\/\/www.tophosteleriaprojects.com\/wp-content\/uploads\/2023\/09\/tabla-temps-coccio-altres-aliments-768x862.jpg 768w\" sizes=\"(max-width: 952px) 100vw, 952px\" \/><\/p>\n<p class=\"p1\">Finalment, el pas final \u00e9s conservar els aliments un cop cuits, si no, per descomptat, que la cocci\u00f3 sigui per al servei al moment. Per refredar o congelar un aliment de manera segura a l&#039;hostaleria necessitem un abatidor de temperatura. Un abatidor de temperatura \u00e9s un refrigerador per\u00f2 amb un evaporador tractat per assumir la humitat que desprenen els aliments calents, i que refreda gradualment el cor del producte de +90\u00ba a +3\u00baC en 90 minuts i fins a -18\u00baC en 270 minuts, que \u00e9s el que estableix la llei. La caracter\u00edstica principal rau en qu\u00e8 refreda molt r\u00e0pidament per la qual cosa l&#039;aliment est\u00e0 molt poc temps en un rang de temperatura al qual es puguin reproduir els bacteris, que es considera que \u00e9s a partir de 3 o 4 \u00baC. No podem refredar els aliments ni a temperatura ambient ni en un armari de conservaci\u00f3 o de congelaci\u00f3, en primer lloc pel perill de la reproducci\u00f3 de les basteries, i en segon lloc perqu\u00e8 aquestes m\u00e0quines no estan preparades per aguantar els bafs dels aliments calents i podr\u00edem fer malb\u00e9 el motor.<\/p>\n<p class=\"p1\">En resum, amb la cocci\u00f3 suaus vide, cocci\u00f3 al buit, o cocci\u00f3 a bahja temperatura, busquem, d&#039;una banda, poder estandarditzar la producci\u00f3, estalviar temps i evitar minves, i per altra banda, respectar la cocci\u00f3 del producte i les seves propietats organol\u00e8ptiques. A m\u00e9s, ens permet emmagatzemar en fred coccions a punt per servir o nom\u00e9s per acabar en el moment del passi, que ens permet agilitzar el servei.<\/p>\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\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>COCCI\u00d3N AL VAC\u00cdO La cocci\u00f3n al vac\u00edo, cocci\u00f3n a baja temperatura, cocci\u00f3n sous vide, tiene muchos nombres, consiste en envasar al vac\u00edo el alimento y cocinarlo a una temperatura de hasta unos 95-100\u00baC, generalmente en un entorno h\u00famedo, sea al horno en su modo de cocci\u00f3n al vapor o bien sumergiendo la bolsa en agua&hellip;&nbsp;<a href=\"https:\/\/www.tophosteleriaprojects.com\/ca\/processos\/coccio-al-buit\/\" class=\"\" rel=\"bookmark\">Llegiu m\u00e9s \u00bb<span class=\"screen-reader-text\">COCCI\u00d3 AL BUIT<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"parent":975,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/pages\/995"}],"collection":[{"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/comments?post=995"}],"version-history":[{"count":16,"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/pages\/995\/revisions"}],"predecessor-version":[{"id":2199,"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/pages\/995\/revisions\/2199"}],"up":[{"embeddable":true,"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/pages\/975"}],"wp:attachment":[{"href":"https:\/\/www.tophosteleriaprojects.com\/ca\/wp-json\/wp\/v2\/media?parent=995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}