El martillo para carne que deja los filetes más tiernos y uniformes en segundos

Summary by Latinas Media Editorial Desk · Byline on the source page: Luis Campo Yanguas, as published by El País · September 30, 2026 · 1 min read

Photo: El País · view original

Hay técnicas culinarias que han ido evolucionando con los años y ese es el caso del ablandamiento mecánico de la carne. Los mazos modernos suelen contar con dos caras que permiten alisar y hacer más tierno este ingrediente, así que contar con uno en casa hace mucho más sencilla la labor. Seguir l...

Fuentes y detalles de la noticia

Frequently asked about this story

What is this story about?

When was this published?

This article was first published on September 30, 2026 by El País and curated for Latinas Media readers.

Who reported this story?

This story was reported by Luis Campo Yanguas at El País. To learn more about how Latinas Media selects and reviews stories, see our editorial standards.

Where can I find related coverage?

See more culture coverage from Latinas Media, or browse our daily briefing and topic hubs.

Summary created by	Latinas Media Editorial Desk — automated, rule-governed
Byline on source page	Luis Campo Yanguas, as published by El País
Original story	Read at the source
Source published	Sep 30, 2026
Indexed here	Sep 30, 2026
AI assistance	Automated summary drawn from the source’s own published text
Prepublication human review	No — editorial rules, flagged-item review, and published samples

Más de Latinas Media