{"id":24157,"date":"2024-07-09T12:23:02","date_gmt":"2024-07-09T09:23:02","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/?p=24157"},"modified":"2024-07-09T12:23:02","modified_gmt":"2024-07-09T09:23:02","slug":"desfiintarea-miturilor","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/desfiintarea-miturilor\/","title":{"rendered":"Desfiin\u021barea miturilor"},"content":{"rendered":"

Cunoa\u0219te-\u021bi m\u00e2ncarea ca pe tine \u00eensu\u021bi!<\/strong><\/p>\n

Cuprins:<\/strong><\/p>\n

    \n
  1. \n
      \n
    1. \n

      \u201dCarnea \u00een s\u00e2nge\u201d<\/strong><\/h4>\n<\/li>\n
    2. \n

      E periculos consumul c\u0103rnii g\u0103tite par\u021bial<\/strong><\/h4>\n<\/li>\n
    3. \n

      Condimetarea steakului neap\u0103rat dup\u0103 g\u0103tire<\/strong><\/h4>\n<\/li>\n
    4. \n

      Doar anumite piese sunt potrivite pentru gr\u0103tar<\/strong><\/h4>\n<\/li>\n
    5. \n

      Sp\u0103larea c\u0103rnii<\/strong><\/h4>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
      \n

      Mituri care nu te las\u0103 s\u0103 te bucuri de adev\u0103ratul poten\u021bial al c\u0103rnii de vit\u0103 Karpaten Premium Angus<\/p>\n

      Abord\u0103m, 5 subiecte des \u00eent\u00e2lnite \u00een prepararea sau consumul c\u0103rnii de vit\u0103, a c\u0103ror cunoa\u0219tere te va ajuta s\u0103 construie\u0219ti un meniu mai gustos \u0219i mai s\u0103n\u0103tos.<\/p>\n

      1. \u201dCarnea \u00een s\u00e2nge\u201d<\/strong><\/p>\n

      Una dintre cele mai \u00eent\u00e2lnite idei false despre carnea de vit\u0103 vine chiar de la modul \u00een care descriem modul de g\u0103tire (cel mai recomandat) al acesteia. Denumirea \u201d\u00een s\u00e2nge\u201d este improprie, duc\u00e2nd la retincen\u021ba unora de a g\u0103ti timp mai scurt steakurile. De fapt, culoarea ro\u0219ie a c\u0103rnii dar \u0219i a lichidului l\u0103sat de fripturile de vit\u0103 este datorat\u0103 proteinei numit\u0103 mioglobin\u0103 care ajut\u0103 la depozitarea oxigenului \u00een celule. Cu c\u00e2t e carnea mai bogat\u0103 \u00een mioglobin\u0103, cu at\u00e2t mai puternic\u0103 va fi culoarea ro\u0219ie.<\/p>\n

      2. E periculos consumul c\u0103rnii g\u0103tite par\u021bial<\/strong><\/p>\n

      \u00cen multe cazuri acest lucru este adev\u0103rat. Mai ales atunci c\u00e2nd este vorba de carnea de pui sau de curcan care trebuie g\u0103tite la o anumit\u0103 temperatur\u0103 pentru a fi preparate corespunz\u0103tor. Acest lucru nu e \u00eens\u0103 \u00een totalitate adev\u0103rat pentru carnea de vit\u0103. Consumul unei c\u0103rni de vit\u0103 (neap\u0103rat de calitate) \u201d\u00een s\u00e2nge\u201d, nu reprezint\u0103 un pericol. Majoritatea bacteriilor care pot fi prezente pe carnea de vit\u0103 sunt la suprafa\u021ba acesteia. A\u0219a c\u0103 g\u0103tirea la temperatur\u0103 \u00eenalt\u0103 a exteriorului c\u0103rnii, poate fi suficient\u0103. Este \u00eens\u0103 important\u0103 cunoa\u0219terea provenien\u021bei c\u0103rnii. Modul de produc\u021bie a c\u0103rnii de vit\u0103 face diferen\u021ba \u00een acest caz.<\/p>\n

      3. Condimetarea steakului neap\u0103rat dup\u0103 g\u0103tire<\/strong><\/p>\n

      Dac\u0103 vrei s\u0103 adaugi arom\u0103 c\u0103rnii, indiferent de tipul de carne, este o idee bun\u0103 s\u0103 o s\u0103rezi. Ideea c\u0103 steakul de vit\u0103 trebuie condimentat doar la final vine din dorin\u021ba de a p\u0103stra c\u00e2t mai prezent\u0103 aroma natural\u0103 a c\u0103rnii, f\u0103r\u0103 s\u0103 fie influen\u021bat\u0103. Dar, ad\u0103ugarea s\u0103rii \u00eenainte de g\u0103tire poate fi f\u0103cut\u0103 f\u0103r\u0103 a \u201dstrica\u201d steak-ul. Pentru ca sarea s\u0103 amplifice aromele trebuie ad\u0103ugat\u0103 cu aproximativ 40min.-2h \u00eenainte de a o a\u0219eza pe foc, astfel fibrele prind arom\u0103 \u00een profunzime iar lichidul din carne iese la suprafa\u021b\u0103, form\u00e2nd o pelicul\u0103 aromat\u0103 \u00een jurul acesteia. Totu\u0219i, evita\u021bi s\u0103rarea c\u0103rnii cu 5-10 minute \u00eenainte de g\u0103tire. \u00cen acest fel carnea se va deshidrata \u0219i ve\u021bi pierde din arom\u0103.<\/p>\n

      4. Doar anumite piese sunt potrivite pentru gr\u0103tar<\/strong><\/p>\n

      \u00cen timp ce mu\u0219chiul file, antricotul cu os \u0219i T-bone-ul sunt, pe bun\u0103 dreptate, vedetele gr\u0103tarelor de carne de vit\u0103, exist\u0103 \u0219i alternative. Dac\u0103 ne oprim doar la acestea 3, nu putem sprijini un consum responsabil al \u00eentregii carcase de vit\u0103 \u0219i, mai mult de at\u00e2t, rat\u0103m o groaz\u0103 de experien\u021be culinare variate \u0219i interesante. Multe alte piese precum chiulot\u0103, vr\u0103bioar\u0103, picanha, bavet\u0103 sau greab\u0103n pot fi savurate la gr\u0103tar, dac\u0103 sunt g\u0103tite corespunz\u0103tor.<\/p>\n

      5. Sp\u0103larea c\u0103rnii<\/strong><\/p>\n

      Sp\u0103larea c\u0103rnii crude \u00eenainte de a o prepara este o practic\u0103 des \u00eent\u00e2lnit\u0103, dar exist\u0103 argumente \u0219i motive s\u0103 evit\u0103m acest obicei. Acest obicei poate fi neigienic \u0219i chiar periculos, put\u00e2nd duce la r\u0103sp\u00e2ndirea bacteriilor \u00een jurul chiuvetei, ustensilelor \u0219i altor suprafe\u021be din buc\u0103t\u0103rie. Organiza\u021biile de s\u0103n\u0103tate precum Centrul pentru Controlul \u0219i Prevenirea Bolilor (CDC) \u0219i Organiza\u021bia Mondial\u0103 a S\u0103n\u0103t\u0103\u021bii (OMS) recomand\u0103 evitarea sp\u0103l\u0103rii c\u0103rnii crude pentru a preveni riscurile asociate cu contaminarea \u0219i pierderea nutrien\u021bilor. Este suficient\u0103 \u0219tergerea c\u0103rnii cu \u0219erve\u021bele din h\u00e2rtie.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Cunoa\u0219te-\u021bi m\u00e2ncarea ca pe tine \u00eensu\u021bi! Cuprins: \u201dCarnea \u00een s\u00e2nge\u201d E periculos consumul c\u0103rnii g\u0103tite…<\/p>\n","protected":false},"author":72,"featured_media":24158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,269,255,249,251,275],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2024\/07\/Desfiintarea-miturilor4.png","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/24157"}],"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=24157"}],"version-history":[{"count":3,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/24157\/revisions"}],"predecessor-version":[{"id":24164,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/24157\/revisions\/24164"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/24158"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=24157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=24157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=24157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}