{"id":22134,"date":"2022-06-09T13:02:49","date_gmt":"2022-06-09T10:02:49","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/?p=22134"},"modified":"2022-06-09T13:11:43","modified_gmt":"2022-06-09T10:11:43","slug":"carnea-de-vita-angus-in-sous-vide","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/carnea-de-vita-angus-in-sous-vide\/","title":{"rendered":"CARNEA DE VIT\u0102 ANGUS \u00ceN SOUS-VIDE"},"content":{"rendered":"

Piesele de carne cele mai potrivite pentru sous-vide sunt cele bine marmorate, cu grosime mai mare de 2.5 cm. Carnea de vit\u0103 Angus este perfect\u0103 pentru acest mod de g\u0103tire. Piese precum antricot, t-bone, mu\u0219chiule\u021b, chiulot\u0103, vr\u0103bioar\u0103 sau chiar bavet\u0103 pot fi transformate \u00een preparate ideale, pentru cei care pre\u021buiesc gustul dar \u0219i s\u0103n\u0103tatea.<\/p>\n

 <\/p>\n

Pentru o friptur\u0103 de vit\u0103:<\/p>\n

Rare – 54\u00b0C \u2013 1 or\u0103<\/p>\n

Medium – 58\u00b0C \u2013 1 or\u0103<\/p>\n

Well Done – 68\u00b0C \u2013 1 or\u0103<\/p>\n

 <\/p>\n

Timpul este estimativ, pentru fripturi cu o grosime de 2,5 cm. Dac\u0103 bucata de carne este mai groas\u0103, timpul se dubleaz\u0103. De asemenea, depinde \u0219i ce tip de carne de vit\u0103 este aleas\u0103. Cea marmorat\u0103, cu buc\u0103\u021bi de gr\u0103sime inserat\u0103 va fi mai gustoas\u0103 \u0219i se va face mai rapid dec\u00e2t cea slab\u0103 \u00een marmorare.<\/p>\n

 <\/p>\n

Cump\u0103r\u0103 toate accsorile necesare pentru SOUS-VIDE de AICI<\/a>.<\/p>\n

 <\/p>\n

Cum g\u0103te\u0219ti carnea de vit\u0103 Angus la sous-vide?<\/p>\n

\"\"<\/a><\/p>\n

Pasul 1:<\/p>\n

Pre\u00eenc\u0103lze\u0219te vasul de sous-vide la temepratura dorit\u0103, pe baza tabelului de mai sus. Las\u0103 apa din vas s\u0103 ajung\u0103 la temperatura setat\u0103, \u00eenainte s\u0103 introduci carnea.<\/p>\n

\"\"<\/a><\/p>\n

Pasul 2:<\/p>\n

Asezoneaz\u0103 carnea cu sare \u0219i piper. Asigur\u0103-te c\u0103 ai condimentat \u0219i marginile.<\/p>\n

\"\"<\/a><\/p>\n

Pasul 3:<\/p>\n

Dac\u0103 dore\u0219ti s\u0103 folose\u0219ti plante aromatice, pentru extra savoare, po\u021bi ad\u0103uga \u00een punga de vidat frunze de rozmarin sau cimbru, distribuindu-le pe ambele p\u0103r\u021bi ale c\u0103rnii.<\/p>\n

\"\"<\/a><\/p>\n

Pasul 4:<\/p>\n

Sigileaz\u0103 punga, folosind aparatul de sigilat \u00een vid V.300 negru<\/a><\/p>\n

\"\"<\/a><\/p>\n

Pasul 5:<\/p>\n

Adaug\u0103 punga sigilat\u0103 \u00een baia de ap\u0103. Dac\u0103 punga este \u00eenchis\u0103 ermetic, carnea ar trebui s\u0103 se scufunde. G\u0103te\u0219te conform tabelului de mai sus.<\/p>\n

\"\"<\/a><\/p>\n

Pasul 6:<\/p>\n

Scoate carnea din pung\u0103 \u0219i a\u0219eaz-o pe un prosop de buc\u0103t\u0103rie din h\u00e2rtie. Finiseaz\u0103 apoi carnea dup\u0103 preferin\u021b\u0103, fie la cuptor sau \u00een tigaie pentru a-i da o crust\u0103 rumenit\u0103.<\/p>\n

*imaginile din acest articol au fost preluate de pe site-ul https:\/\/www.seriouseats.com\/food-lab-complete-guide-to-sous-vide-steak<\/h6>\n","protected":false},"excerpt":{"rendered":"

Piesele de carne cele mai potrivite pentru sous-vide sunt cele bine marmorate, cu grosime mai…<\/p>\n","protected":false},"author":72,"featured_media":22106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[414],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2022\/04\/Untitled.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22134"}],"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=22134"}],"version-history":[{"count":2,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22134\/revisions"}],"predecessor-version":[{"id":22157,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/22134\/revisions\/22157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/22106"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=22134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=22134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=22134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}