{"id":8180,"date":"2012-07-30T11:58:09","date_gmt":"2012-07-30T08:58:09","guid":{"rendered":"http:\/\/www.chefbuzu.com\/blog\/?p=8180"},"modified":"2013-10-16T09:18:05","modified_gmt":"2013-10-16T06:18:05","slug":"carnea-si-secretele-ei-de-pastrare-si-preparare","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2012\/07\/30\/carnea-si-secretele-ei-de-pastrare-si-preparare\/","title":{"rendered":"CARNEA SI SECRETELE  EI DE PASTRARE SI PREPARARE."},"content":{"rendered":"<p>Iata cateva dintre secretele de pastrare si preparare a carnii.<\/p>\n<p>Sa incepem cu \u201cPARTEA GENERALA\u2019 \u2013 daca o putem numi asa :<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Daca vreti sa pastrati carnea la congelator este important de stiut daca ea a mai fost sau nu congelata. Dar pentru ca vanzatorii nu va vor spune niciodata ( sau rar ) acest lucru, e bine sa stiti cum sa va descurcati si singuri : <strong><em>CARNEA CARE A MAI FOST CONGELATA S\u00c2NGEREAZA ABUNDENT ! CARNEA PROASPATA\u2026.APROAPE DELOC !<\/em><\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nu lasati <strong>CARNEA PROASPATA<\/strong> invelita in hartie, deoarece aceasta absoarbe sucul si gustul bun al carnii.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA INGHETATA<\/strong>, scoasa de la congelator, se taie mai usor decat cea dezghetata. In plus, daca este inghetata isi pastreaza mai bine si sucul, care da atata savoare fripturilor.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA MAI VECHE<\/strong>, care a prins un usor miros, inainte de a fi gatita se opareste cu ceai de musetel si se clateste apoi in cateva ape reci.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>PROSPETIMEA CARNII<\/strong> se incearca cu o furculita incinsa in flacara aragazului. <strong>Daca carnea e veche, furculita va avea un miros neplacut.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA se incearca cu degetul.<\/strong> Daca locul in care am apasat revine la loc, inseamna ca este proaspata.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA PROASPATA<\/strong> ramane aproape uscata in locul in care a fost taiata.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA PROASPATA<\/strong> rezista si ea cateva zile, in absenta frigiderului, daca e invelita intr-o panza inmuiata in OTET sau in SARAMURA. Se pastreaza apoi intr-un loc racoros.<\/p>\n<p><strong><em> <\/em><\/strong><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"pub-0197872101294144\";\n\/* 468x60, creat 09.06.2011 *\/\ngoogle_ad_slot = \"1264587520\";\ngoogle_ad_width = 468;\ngoogle_ad_height = 60;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n<p><strong>CARNEA DE PORC.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>CARNEA DE PORC PENTRU RULADE sau PENTRU PREPARATELE CU SOS<\/strong> devine mult mai gustoasa, daca inainte de a fi gatita se tine o zi intr-o marinata facuta din untdelemn si usturoi taiat marunt.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chiar si <strong>COTLETELE SLABE<\/strong> devin suculente daca inainte de a le sara si trece prin faina si ou, le lasati cateva minute in apa cu otet.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Nu puneti niciodata boia de ardei pe carnea cruda<\/strong>, pentru ca se arde si confera carnii un gust amar. Boiaua se adauga cand carnea este gata preparata.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Ungeti carnea cu ulei de masline.<\/strong> Devine frageda si zemoasa.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pentru ca sarea pusa pe carne sa nu formeze o crusta amaruie,<strong> sarati friptura numai cand este aproape gata.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea devine foarte frageda si suculenta<\/strong>, daca inainte de a o frige o inmuiati scurt in apa clocotita.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea tare se fragezeste<\/strong> daca adaugam la fierbere o lingurita de otet sau un varf de cutit de bicarbonat..<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea pentru friptura isi pastreaza sucul si fragezimea<\/strong> daca este stropita cu suc de lamaie.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea se fragezeste mai repede la fiert<\/strong> daca inainte de a o pune la fiert o inmuiati in putin rachiu. Dupa cateva minute mirosul alcoolului dispare.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea si carnatii se prajesc frumos pe gratar<\/strong> daca presarati deasupra un fir de zahar.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea devine deosebit de frageda<\/strong>, daca inainte cu o jumatate de ora de a fi gatita, o puneti in baie de iaurt.<\/p>\n<p><strong>Propuneri de retete cu carne de porc, retete pe care le gasiti in retetarul<a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"> &#8222;RETETELE BUNICULUI &#8211; Vol.I&#8221;<\/a>, de la sectiunea CARTI a site-ului :<\/strong><\/p>\n<p><strong>&#8211;<a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"> GULAS SECUIESC.<\/a><\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">&#8211; DROB DE MARUNTAIE DE PORC.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">COTLET DE PORC A LA TOROCHI.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/08\/17\/850-ciolan-de-porc-cu-sos-picant\/\">CIOLAN DE PORC CU SOS PICANT.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">SNITEL A LA FIGARO.<\/a><\/strong><\/p>\n<p><strong><br \/>\n<\/strong><\/p>\n<p><strong>CARNEA DE VIT\u0102.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de vita ramane foarte proaspata<\/strong> cateva zile, daca o infasurati in hartie unsa cu untdelemn.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de vita din care se prepara supa,<\/strong> se pune la fiert in apa rece.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Fleicile din carne de vita preparate pentru gratar<\/strong> nu se sareaza decat cand sunt gata, deoarece sarea le va scoate zeama si se vor lipi.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de vita sanatoasa si proaspata<\/strong> trebuie sa fie tare la pipait, iar grasimea sa aiba culoarea alba. <strong>Cand grasimea este galbena, vita a fost ori batrana, ori bolnava.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea nu trebuie sa se lipeasca de degete<\/strong> cand o pipai. Carnea moale, lipicioasa si jilava provine de la o vita bolnava.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea proaspata<\/strong> are un miros sanatos. Daca nu sunteti siguri de calitatea ei, faceti o incizie si mirositi. Daca vita a fost bolnava, <strong>Carnea miroase a urina sau a amoniac.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de vita batrana<\/strong> se fierbe mai repede daca, dupa ce da in clocot, se introduc in oala cateva frunze de urzici.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<strong>Carnea data la sare<\/strong> rezista vreme indelungata daca e pusa in soproane, la aer liber sau acoperita cu un strat de zapada.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de friptura<\/strong>, unsa cu un strat subtire de mustar, are un gust mai bun, condimentele pastrandu-si aromele intacte.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de gratar<\/strong> este mai frageda daca o tinem doua ore intr-un amestec de ulei si otet.<\/p>\n<p><strong>Propuneri de retete cu carne de vita<\/strong>, <strong>retete pe care le gasiti si in retetarul<a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"> &#8222;RETETELE BUNICULUI, Vol.I&#8221;<\/a>, de la sectiunea CARTI a site-ului :<\/strong><\/p>\n<p>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"><strong>ANTRICOT DE VACA A LA CAZINO<\/strong>.<\/a><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">GULAS UNGURESC<\/a><\/strong><\/p>\n<p>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"><strong>GULAS VIENEZ<\/strong>.<\/a><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">GHIVECI MACELARESC A LA BUCURESTI.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">LIMBA DE VACA CU SOS DE SARDELE SI PIREU DE CARTOFI.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">MUSCHI DE VACA VANATORESC.<\/a><\/strong><\/p>\n<p><strong><br \/>\n<\/strong><\/p>\n<p><strong>CARNEA DE MIEL SAU DE OAIE.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Ca sa fie mai frageda si sa nu aiba miros<\/strong>, carnea de miel sau de oaie se opareste cu lapte clocotit. Laptele trebuie sa acopere bucatile de carne si sa actioneze o ora. Daca bucata de carne este mare, laptele se poate lungi cu apa.<\/p>\n<p><strong>Propuneri de retete cu carne de ovine<\/strong>, <strong>retete pe care le gasiti si in retetarul<a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\"> &#8222;RETETELE BUNICULUI, Vol.I&#8221;<\/a>, de la sectiunea CARTI a site-ului :<\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">ANGHEMACHT DE MIEL.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">DROB DE MIEL ( retete veche ).<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">GHIVECI DE MARUNTAIE DE MIEL.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">JIGO DE BERBEC CU FASOLE ALBA.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">PULPA DE BERBEC CU SOS VANATORESC.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">STUFAT DE MIEL.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">TOCANA SARBEASCA DE BERBEC.<\/a><\/strong><\/strong><\/p>\n<p><strong><strong><br \/>\n<\/strong><\/strong><\/p>\n<p><strong>CARNEA DE PASARE.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Pasarea sanatoasa<\/strong> are carnea alba. Carnea rosie e semn de boala asa ca feriti-va sa o cumparati.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Pasarea batrana<\/strong> se freaca cu piper pe dinauntru si pe dinafara si se lasa asa cam 12 ore.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Puiul ( gaina) <\/strong>intreg se pastreaza peste 5 zile la frigider, daca se introduce in interior o bucata de carbune de lemn, dupa care inveliti puiul intr-o panza curata.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Pasarile taiate<\/strong> rezista mai multe zile, fara a fi tinute la frigider, daca li se introduc in interior o ceapa intreaga, necuratata.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Pasarea tanara ( gaina sau cocos )<\/strong> se recunoaste dupa pielea lucioasa de pe picioare si dupa genunchii nodurosi.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Pasarea taiata<\/strong> care are sub tartita o gaura mare, este o gaina batrana, care a ouat mult.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Inainte de a baga pasarile la fript<\/strong> ungeti-le cu un strat subtire de zahar praf. Friptura se va rumeni frumos si va deveni crocanta. Gustul de zahar dispare la fript.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Daca vreti ca <strong>gaina pe care o puneti la supa<\/strong> sa fiarba mai repede, frecati-o bine pe piele cu zahar. Se inmoaie imdeiat.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Friptura de pasare ( gaina, rata, curcan )<\/strong> facuta la cuptor devine foarte crocanta daca in timpul frigerii se unge cu bere ( de preferat bruna )<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de pui<\/strong> devine mai gustoasa daca inainte de a o gati o puneti cateva ore in lapte crud.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de pasare<\/strong>, frecata cu condiment si tinuta 24 de ore in marinata de otet, foi de dafin, piper si enibahar, <strong>va avea gustul carnii de vanat.<\/strong><\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Carnea de pui pentru gratar<\/strong> devine foarte gustoasa, daca inainte de preparare o tineti intr-o marinata de iaurt amestecat cu condimentele pe care le preferati.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Puiul bagat la cuptor<\/strong> nu se pune, asa cum se obisnuieste, cu copanele in sus. <strong>Asezati-l pe o parte si cand e gata, rasturnati-l invers.<\/strong><\/p>\n<p><strong>Propuneri de retete cu carne de pasare<\/strong>, <strong>retete pe care le gasiti si in retetarul <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">&#8222;RETETELE BUNICULUI, Vol.I&#8221;<\/a>, de la sectiunea CARTI a site-ului :<\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">ANGHEMACHT DE PASARE.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">CASOLET DE GASCA SAU RATA.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">CURCAN LA TAVA CU SOS DE CIUPERCI.<\/a><\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/blog\/2011\/01\/21\/1896-gulas-de-pui-cu-sos-de-smantana-gulas-ceho-slovac\/\"><\/a><a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">KIEVSCAIA DE PASARE.<\/a><br \/>\n<\/strong><\/p>\n<p><strong>&#8211; <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">OSTROPEL DE PASARE.<\/a><br \/>\n<\/strong><\/p>\n<p><font color=\"#B4B4B4\" size=\"-2\">Post Footer automatically generated by <a href=\"http:\/\/www.freetimefoto.com\/add_post_footer_plugin_wordpress\" style=\"color: #B4B4B4; text-decoration:underline;\">Add Post Footer Plugin<\/a> for wordpress.<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Iata cateva dintre secretele de pastrare si preparare a carnii. Sa incepem cu \u201cPARTEA GENERALA\u2019 \u2013 daca o putem numi asa : &#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Daca vreti sa pastrati carnea la congelator este important de stiut daca ea a mai fost sau nu congelata. Dar pentru ca vanzatorii nu va vor spune niciodata ( sau rar ) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/8180"}],"collection":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/comments?post=8180"}],"version-history":[{"count":6,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/8180\/revisions"}],"predecessor-version":[{"id":8182,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/8180\/revisions\/8182"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=8180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/categories?post=8180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/tags?post=8180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}