Piese mai mari sau mai groase de carne de vit\u0103 se preteaz\u0103 cel mai bine pentru g\u0103tirea la cuptor. De\u0219i necesit\u0103 mai mult timp, s\u0103 g\u0103te\u0219ti la cuptor este cea mai simpl\u0103 metod\u0103 deoarece necesit\u0103 mai pu\u021bin\u0103 aten\u021bie. Este o metod\u0103 de c\u0103ldur\u0103 uscat\u0103 pentru care se folose\u0219te un cuptor pre\u00eenc\u0103lzit.<\/p>\n
<\/p>\n
Mai \u00eent\u00e2i carnea se g\u0103te\u0219te la o temperatur\u0103 foarte mare, pentru a se forma o crust\u0103 dup\u0103 care se mic\u0219oreaz\u0103 intensitatea c\u0103ldurii. Friptura la cuptor pare a fi \u00een\u0219el\u0103tor de simpl\u0103, dar jongl\u00e2nd cu timpul de g\u0103tire \u0219i temperatura, aceast\u0103 form\u0103 de g\u0103tit poate fi o art\u0103. Trucul este s\u0103 pr\u0103jim friptur\u0103 de vit\u0103, f\u0103r\u0103 a o usca.<\/p>\n
<\/p>\n
Cu c\u00e2t buc\u0103\u021bile sunt mai groase, g\u0103tirea acestora este mai greoaie, iar gradul de g\u0103tire din interior e mai greu de ob\u021binut. Pentru g\u0103titul la cuptor pute\u021bi lua orice pies\u0103 de la flanc p\u00e2n\u0103 la file. Dac\u0103 pune\u021bi friptur\u0103 rece din frigider \u00een cuptor, se poate g\u0103ti neuniform, deci este important s\u0103 o l\u0103sa\u021bi s\u0103 se \u00eenc\u0103lzeasc\u0103 pu\u021bin. Porni\u021bi cuptorul \u0219i asigura\u021bi-v\u0103 c\u0103 grila este de aproximativ 10 p\u00e2n\u0103 la 15 cm de \u00eenc\u0103lzitor. Asezona\u021bi sau marina\u021bi carnea dup\u0103 cum dori\u021bi. Carnea se poate rumeni \u00een tigaie pe toate p\u0103r\u021bile \u00eenainte de a fi introdus\u0103 \u00een cuptor. Niciodat\u0103 nu se folose\u0219te o furculi\u021b\u0103 pentru a manipula carnea – doar un cle\u0219te sau o spatul\u0103. Dup\u0103 g\u0103tire pentru a r\u0103m\u00e2ne suculent\u0103 carnea se las\u0103 s\u0103 se odihneasc\u0103 timp \u00eentre 3 \u0219i 10 minute, pentru a permite c\u0103rnii s\u0103 absoarb\u0103 sucul. Dac\u0103 t\u0103ia\u021bi imediat friptura, sucul se scurge \u0219i friptura se usuc\u0103. T\u0103ia\u021bi friptura pe diagonal\u0103 astfel ob\u021bine\u021bi cea mai fraged\u0103 carne.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Piese mai mari sau mai groase de carne de vit\u0103 se preteaz\u0103 cel mai bine…<\/p>\n","protected":false},"author":72,"featured_media":21914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[259],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2022\/01\/la-cuptor2.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21908"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/comments?post=21908"}],"version-history":[{"count":2,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21908\/revisions"}],"predecessor-version":[{"id":21913,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/21908\/revisions\/21913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/21914"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=21908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=21908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=21908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}