\u00cen timp ce multora dintre noi ne place s\u0103 savur\u0103m un steak medium-rare suculent, pentru unii aceast\u0103 idee este revolt\u0103toare din cauza denumirii populare de la noi de \u201dfriptur\u0103 \u00een s\u00e2nge\u201d.<\/p>\n
<\/p>\n
Aceast\u0103 traducere este \u00eens\u0103 improprie, cre\u00e2nd o percep\u021bie negativ\u0103 asupra imaginii din farfurie din momentul t\u0103ierii c\u0103rnii \u0219i fiind o barier\u0103 chiar \u0219i pentru mul\u021bi iubitori de carne de vit\u0103.<\/p>\n
<\/p>\n
Friptura \u00een s\u00e2nge nu e de fapt \u00een s\u00e2nge<\/strong><\/p>\n Friptura nu mai este a\u0219a de apetisant\u0103 c\u00e2nd ai impresia c\u0103 se scald\u0103 \u00een s\u00e2nge. \u00cens\u0103 acel lichid ro\u0219iatic prezent la piesele de carne de vit\u0103 g\u0103tite medium-rare nu este cu adev\u0103rat s\u00e2nge.<\/p>\n <\/p>\n Dac\u0103 te g\u00e2nde\u0219ti, friptura nici nu are gust de s\u00e2nge propriu-zis – dac\u0103 ar fi avut, probabil c\u0103 nu ar fi fost un fel de m\u00e2ncare at\u00e2t de popular \u0219i de apreciat.<\/p>\n <\/p>\n Ce este de fapt acel lichid?<\/strong><\/p>\n Lichidul ro\u0219u este de fapt mioglobin\u0103, o protein\u0103 care se g\u0103se\u0219te numai \u00een \u021besutul muscular. Mioglobina transport\u0103 oxigenul prin mu\u0219chi \u0219i con\u021bine un pigment ro\u0219u – motiv pentru care \u021besutul muscular este ro\u0219u.<\/p>\n <\/p>\n Pe m\u0103sur\u0103 ce friptura este g\u0103tit\u0103, mioglobina se \u00eenchide la culoare \u0219i de aceea, cu c\u00e2t carnea este expus\u0103 mai mult timp la c\u0103ldura focului, cu at\u00e2t se face mai cenu\u0219ie.<\/p>\n <\/p>\n Interesant este c\u0103 unii comercian\u021bi de carne chiar trateaz\u0103 buc\u0103\u021bile crude de steak cu monoxid de carbon pentru a re\u021bine mioglobina \u0219i pentru a p\u0103stra aspectul unei culori frumoase, proaspete, de un ro\u0219u viu, specific pentru carnea ro\u0219ie.<\/p>\n <\/p>\n Arat\u0103 steak-urile rare\/ \u00een s\u00e2nge un pic mai apetisante acum?<\/p>\n","protected":false},"excerpt":{"rendered":" \u00cen timp ce multora dintre noi ne place s\u0103 savur\u0103m un steak medium-rare suculent,<\/p>\n","protected":false},"author":72,"featured_media":5562,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[249,251],"tags":[62,49,100,52,133,101,106,48],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2019\/02\/DSC_3522.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/5561"}],"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=5561"}],"version-history":[{"count":6,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/5561\/revisions"}],"predecessor-version":[{"id":10752,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/posts\/5561\/revisions\/10752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media\/5562"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/media?parent=5561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/categories?post=5561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/wp-json\/wp\/v2\/tags?post=5561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}