{"id":9197,"date":"2016-11-10T13:24:11","date_gmt":"2016-11-10T10:24:11","guid":{"rendered":"http:\/\/www.chefbuzu.com\/blog\/?p=9197"},"modified":"2016-11-10T13:24:11","modified_gmt":"2016-11-10T10:24:11","slug":"ce-este-prajirea","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2016\/11\/10\/ce-este-prajirea\/","title":{"rendered":"Ce este PR\u0102JIREA ?"},"content":{"rendered":"<p>PR\u0102JIREA reprezint\u0103 g\u0103tirea alimentelor prin imersie intr-o substan\u0163\u0103 gras\u0103, incalzit\u0103 in prealabil, pentru a se forma o crust\u0103 colorat\u0103 la suprafa\u0163\u0103, p\u0103str\u00e2nd in acela\u015fi timp, interiorul moale.<br \/>\nGr\u0103simea aleas\u0103 trebuie s\u0103 reziste la temperaturi inalte, baia de pr\u0103jit variind de la 140 grade C p\u00e2n\u0103 la peste 180 grade C. In cazul in care este posibil, este indicat\u0103 folosirea unui echipament termostatic, care permite controlarea cu exactitate a temperaturii pe care o are baia de pr\u0103jit.<br \/>\nMajoritatea produselor se g\u0103tesc printr-o singur\u0103 imersie in baia de pr\u0103jit. Legumele, carnea \u015fi pe\u015ftele se pr\u0103jesc la 180oC.<br \/>\nC\u00e2nd <a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/07\/30\/503-cartofi-cu-ceapa\/\">cartofii<\/a> sunt t\u0103ia\u0163i foarte fin (<a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/07\/30\/506-cartofi-pai\/\">pai<\/a> sau <a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/07\/30\/504-cartofi-chips\/\">chips<\/a>, de exemplu !), prepararea se limiteaz\u0103 la o singur\u0103 baie, dar, pentru a deveni crocan\u0163i, este necesar sa turna\u0163i pe ei apa incontinuu pentru ca amidonul s\u0103 se elimine in acela\u015fi timp cu preaplinul.<\/p>\n<p><a href=\"http:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/Chips-with-ketchup.jpg\" rel=\"lightbox[9197]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-9198\" src=\"http:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/Chips-with-ketchup.jpg\" alt=\"chips-with-ketchup\" width=\"615\" height=\"409\" srcset=\"https:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/Chips-with-ketchup.jpg 615w, https:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/Chips-with-ketchup-300x200.jpg 300w\" sizes=\"(max-width: 615px) 100vw, 615px\" \/><\/a><br \/>\nATEN\u0162IE ! Cand ad\u0103uga\u0163i apa, gr\u0103simea nu trebuie sa fie foarte incins\u0103, pentru a evita accidentele.<br \/>\nExist\u0103 \u015fi alimente care se rumenesc u\u015for, dar nu devin crocante in mod natural, motiv pentru care se invelesc in aluat pentru pr\u0103jit : aluat de gogo\u015fi, aluat japonez, tempura, pesmet, f\u0103ina.<br \/>\nCartofii t\u0103ia\u0163i gros necesit\u0103 dou\u0103 pr\u0103jiri succesive.<br \/>\nPrima preparare se face f\u0103r\u0103 a rumenii cartofii, la o temperatur\u0103 de 140-160 grade C. Se pot g\u0103ti astfel \u015fi inainte de a fi consuma\u0163i, iar inainte de a fi servi\u0163i, pune\u0163i-i din nou in baia de gr\u0103sime, de aceast\u0103 dat\u0103 incins\u0103 la 180 grade C \u015fi l\u0103sa\u0163i-i s\u0103 devin\u0103 crocan\u0163i.<br \/>\nDoar <a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/07\/30\/509-cartofi-soufle\/\">cartofii SOUFFL\u00c9ES<\/a> se pr\u0103jesc in trei etape. Feliile de cartofi ovale, groase de 3-4 mm, se pr\u0103jesc int\u00e2i la 160 grade C, apoi la 180 grade C, pentru a-i face s\u0103 se umfle pentru prima oara, iar la sfar\u015fit, intr-o baie de gr\u0103sime incins\u0103 la 180 grade C, pentru a devenii moi in interior \u015fi crocan\u0163i la suprafa\u0163\u0103. Aceast\u0103 tehnic\u0103 presupune experien\u0163\u0103 \u015fi precau\u0163ie !<br \/>\nPentru aprecierea corect\u0103 a gradului de preparare a unui produs de mici dimensiuni, este destul s\u0103 se observe cum se schimb\u0103 culoarea. Este mai dificil, ins\u0103, s\u0103 ne d\u0103m seama c\u00e2nd sunt f\u0103cute in interior, alimentele mai groase. In cazul \u0103sta, observa\u0163i starea b\u0103ii de pr\u0103jire, c\u00e2nd nu mai sunt semne c\u0103 uleiul clocote\u015fte in jurul produsului, inseamn\u0103 c\u0103 apa s-a evaporat, crusta este bine format\u0103, iar preparatul este f\u0103cut in mijloc.<br \/>\nPentru produsele u\u015foare, totul este mai simplu : c\u00e2nd sunt f\u0103cute, acestea urc\u0103 la suprafa\u0163a b\u0103ii de gr\u0103sime \u015fi plutesc !<br \/>\n<em>SECRETUL BUC\u0102TARULUI : <\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0Nu acoperi\u0163i friptura , condensarea va face s\u0103 se inmoaie crusta. Nu umple\u0163i niciodat\u0103 prea mult o baie pentru pr\u0103jit \u015fi pune\u0163i pu\u0163ine alimente la pr\u0103jit, in acela\u015fi timp.<\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0Trebuie s\u0103 ave\u0163i in vedere faptul c\u0103 ingredientele ad\u0103ugate intr-un vas m\u0103resc volumul total al alimentelor.<\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0Ave\u0163i grij\u0103 s\u0103 nu scad\u0103 temperatura in timpul pr\u0103jirii !<\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0C\u00e2nd sunt bine s\u0103rate, alimentele pr\u0103jite sunt delicioase, dar asezonarea trebuie s\u0103 se fac\u0103 in ultimul moment, ca s\u0103 nu se inmoaie crusta !<\/em><\/p>\n<p>&#8222;Retetele bunicului &#8211; Vol.1&#8221; &#8211; retetar profesional cu peste 1000 retete culinare strusturate pe 10 si 100 de portii, cu gramaj\/ portie si valorile energetice si nutritive\/ portie iti propune :<\/p>\n<ul>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2012\/12\/04\/cotlet-de-porc-cu-cartofi-si-slanina-afumata-%e2%80%93-861\/\">COTLET DE PORC CU CARTOFI SI SLANINA AFUMATA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2011\/05\/22\/674-muschi-de-vaca-file-papricat-cu-cartofi\/\">MUSCHI DE VACA PAPRICAT, CU CARTOFI<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/08\/17\/845-ciolan-de-porc-cu-cartofi-si-ceapa-prajita\/\">CIOLAN DE PORC CU CARTOFI SI CEAPA PRAJITA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/07\/30\/532-cartofi-gratinati-au-gratin\/\">CARTOFI GRATINATI (AU GRATIN)<\/a><\/li>\n<\/ul>\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>PR\u0102JIREA reprezint\u0103 g\u0103tirea alimentelor prin imersie intr-o substan\u0163\u0103 gras\u0103, incalzit\u0103 in prealabil, pentru a se forma o crust\u0103 colorat\u0103 la suprafa\u0163\u0103, p\u0103str\u00e2nd in acela\u015fi timp, interiorul moale. Gr\u0103simea aleas\u0103 trebuie s\u0103 reziste la temperaturi inalte, baia de pr\u0103jit variind de la 140 grade C p\u00e2n\u0103 la peste 180 grade C. In cazul in care este [&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":[363,360,56,1002,1003],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9197"}],"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=9197"}],"version-history":[{"count":1,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9197\/revisions"}],"predecessor-version":[{"id":9199,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9197\/revisions\/9199"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=9197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/categories?post=9197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/tags?post=9197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}