{"id":410,"date":"2021-06-17T12:25:00","date_gmt":"2021-06-17T15:25:00","guid":{"rendered":"https:\/\/vaitempero.com\/?p=410"},"modified":"2022-05-05T21:19:56","modified_gmt":"2022-05-06T00:19:56","slug":"quentao-tradicional-sencillo-y-sabroso","status":"publish","type":"post","link":"https:\/\/vaitempero.com\/?p=410&lang=es","title":{"rendered":"Quent\u00e3o tradicional: sencillo y sabroso"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Quent\u00e3o tradicional com cacha\u00e7a: simples e gostoso\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/-bVOye2xiTg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">En Brasil, el vino caliente se conoce en la regi\u00f3n sur como &#8220;quent\u00e3o&#8221; y consiste en una mezcla caliente de vino, jengibre, az\u00facar y especias como clavo y canela. Seg\u00fan el folclorista Amadeu Amaral, en O dialeto caipira (1920), &#8220;quent\u00e3o&#8221; es una palabra de origen r\u00fastico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En las regiones del sureste y noreste de Brasil, &#8220;quent\u00e3o&#8221; es el nombre que se le da a una bebida similar hecha con cacha\u00e7a en lugar de vino. La variaci\u00f3n se debe a la gran producci\u00f3n de ca\u00f1a de az\u00facar en estas regiones y a la mayor dificultad para acceder al vino, que se produce m\u00e1s ampliamente en la regi\u00f3n sur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Active los subt\u00edtulos de YouTube para obtener m\u00e1s informaci\u00f3n sobre la preparaci\u00f3n.<br>Comenta lo que piensas sobre la receta y el canal. \u00bfPuede sugerir mejoras y recetas que le gustar\u00eda ver?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar: 1 taza<br>Agua: 600 ml 20 fl oz<br>Jengibre al gusto<br>clavo al gusto<br>Ramita de canela al gusto<br>Cacha\u00e7a: 600 ml.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Como hacer<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Caramelizar el az\u00facar.<br>Agrega agua.<br>Disuelve el caramelo.<br>Agrega los dem\u00e1s ingredientes.<br>Hervir durante 15-20 minutos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Brasil, el vino caliente se conoce en la regi\u00f3n sur como &#8220;quent\u00e3o&#8221; y consiste en una mezcla caliente de vino, jengibre, az\u00facar y especias como clavo y canela. Seg\u00fan el folclorista Amadeu Amaral, en O dialeto caipira (1920), &#8220;quent\u00e3o&#8221; es una palabra de origen r\u00fastico. En las regiones del sureste y noreste de Brasil, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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caliente f\u00e1cil","author":"Vai Tempero","date":"24 de junho de 2021","format":false,"excerpt":"https:\/\/youtu.be\/WzKzAs2WumI?cc_load_policy=1 Ingredientes Az\u00facar: \u00bd tazaRama de canela: 2 unidadesClavo: 5 unidades (o al gusto)Agua: 500 mlManzana: 2 unidadesVino tinto: 1 botella Como hacer Agregue el az\u00facar, la canela y los clavos a la sart\u00e9n.Revuelva de vez en cuando hasta que el az\u00facar se derrita y se caramelice.Agrega agua poco a\u2026","rel":"","context":"Em &quot;Festa Junina&quot;","block_context":{"text":"Festa 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https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/09\/Miniatura-1.png?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":554,"url":"https:\/\/vaitempero.com\/?p=554&lang=es","url_meta":{"origin":410,"position":1},"title":"Kazandibi: El Famoso Pudin Turco que se Carameliza en la Sart\u00e9n","author":"Vai Tempero","date":"19 de setembro de 2022","format":false,"excerpt":"Descubre el Kazandibi, uno de los postres m\u00e1s famosos de Turqu\u00eda, con una historia que se remonta a las cocinas del Palacio Otomano. El gran diferencial de esta receta es su t\u00e9cnica \u00fanica de caramelizar el fondo del pudin directamente sobre el fuego, creando una capa quemada deliciosa y una\u2026","rel":"","context":"Em &quot;Cocina turca&quot;","block_context":{"text":"Cocina turca","link":"https:\/\/vaitempero.com\/?cat=294&lang=es"},"img":{"alt_text":"","src":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?resize=350%2C200&ssl=1 1x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?resize=525%2C300&ssl=1 1.5x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?resize=700%2C400&ssl=1 2x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2025\/08\/maxresdefault-1-1.webp?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":572,"url":"https:\/\/vaitempero.com\/?p=572&lang=es","url_meta":{"origin":410,"position":2},"title":"Patatas: c\u00f3mo el almid\u00f3n gobierna la textura, el sabor y la t\u00e9cnica en la cocina","author":"Vai Tempero","date":"30 de maio de 2026","format":false,"excerpt":"La patata es uno de los ingredientes m\u00e1s vers\u00e1tiles de la cocina, pero su comportamiento ante el calor depende directamente del contenido de almid\u00f3n de cada variedad. 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Este brownie de pl\u00e1tano con solo 3 ingredientes es la prueba de que se puede crear un dulce incre\u00edble sin harina, sin l\u00e1cteos y sin az\u00facares a\u00f1adidos, aprovechando el dulzor natural de la fruta. La t\u00e9cnica\u2026","rel":"","context":"Em &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/vaitempero.com\/?cat=25&lang=es"},"img":{"alt_text":"","src":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/10\/maxresdefault-1.webp?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/10\/maxresdefault-1.webp?resize=350%2C200&ssl=1 1x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/10\/maxresdefault-1.webp?resize=525%2C300&ssl=1 1.5x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/10\/maxresdefault-1.webp?resize=700%2C400&ssl=1 2x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2022\/10\/maxresdefault-1.webp?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":54,"url":"https:\/\/vaitempero.com\/?p=54&lang=es","url_meta":{"origin":410,"position":4},"title":"Guiso de pescado cortado en cubitos a la brasile\u00f1a","author":"Vai Tempero","date":"2 de novembro de 2020","format":false,"excerpt":"Elaboraci\u00f3n de Moqueca Capixaba, un guiso de pescado brasile\u00f1o del estado de Esp\u00edrito Santo, con algunas modificaciones. El original usa pescado en rodajas, pero yo us\u00e9 pescado en cubitos.Activa los subt\u00edtulos de youtube para tener m\u00e1s informaci\u00f3n sobre la preparaci\u00f3n. https:\/\/www.youtube.com\/watch?v=8SDXFeNUflc Como hacerCortar las cebollas y los tomates en dadosPicar\u2026","rel":"","context":"Em &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/vaitempero.com\/?cat=25&lang=es"},"img":{"alt_text":"","src":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/02\/Miniatura.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/02\/Miniatura.png?resize=350%2C200&ssl=1 1x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/02\/Miniatura.png?resize=525%2C300&ssl=1 1.5x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/02\/Miniatura.png?resize=700%2C400&ssl=1 2x, https:\/\/mlutqmvtedvh.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/vaitempero.com\/wp-content\/uploads\/2021\/02\/Miniatura.png?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":547,"url":"https:\/\/vaitempero.com\/?p=547&lang=es","url_meta":{"origin":410,"position":5},"title":"Conchiglione con Calabaza y Carne Seca: La Receta Cremosa que Impresionar\u00e1","author":"Vai Tempero","date":"31 de outubro de 2022","format":false,"excerpt":"Prep\u00e1rate para llevar tus platos de pasta a un nuevo nivel. El Conchiglione con Calabaza y Carne Seca es la receta ideal para quien busca un plato que equilibra la sofisticaci\u00f3n con un profundo sabor casero. 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