{"id":9209,"date":"2016-11-13T13:12:11","date_gmt":"2016-11-13T10:12:11","guid":{"rendered":"http:\/\/www.chefbuzu.com\/blog\/?p=9209"},"modified":"2016-11-13T13:34:27","modified_gmt":"2016-11-13T10:34:27","slug":"friptura-la-cuptor","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2016\/11\/13\/friptura-la-cuptor\/","title":{"rendered":"FRIPTUR\u0102 LA CUPTOR."},"content":{"rendered":"<p>A prepara un aliment la cuptor inseamn\u0103 a g\u0103ti in atmosfer\u0103 uscat\u0103, sub ac\u0163iunea direct\u0103 a c\u0103ldurii.<br \/>\nScopul este ob\u0163inerea unor alimente bine rumenite, pentru a dezvolta aromele, ingredientele ram\u00e2n\u00e2nd fragede \u015fi suculente.<\/p>\n<p>Orice carne cu structura moale poate fi prajit\u0103 in cuptor \u015fi, in mod tradi\u0163ional, servit\u0103 impreun\u0103 cu lichidul in care a fost gatit\u0103. In general, buc\u0103\u0163ile de carne pentru friptura la cuptor pot fi servite ca atare, dar se poate ad\u0103uga \u015fi o garnitur\u0103 aromatic\u0103.<\/p>\n<p>Alegerea materiei grase depinde de natura c\u0103rnii \u015fi de temperatura la care va fi g\u0103tit\u0103. Carnea alb\u0103 nu trebuie sa se coloreze foarte intens, de aceea un amestec de unt \u015fi ulei ar fi cel mai indicat.<br \/>\nCarnea ro\u015fie are nevoie de o rumenire mai intens\u0103, in cazul acesta, mai potrivit fiind uleiul. Se poate profita \u015fi de gr\u0103simea natural\u0103 a c\u0103rnii, care se va topi in timpul prepar\u0103rii.<br \/>\nInainte de a frige bucata aleas\u0103, aceasta trebuie preg\u0103tit\u0103 cu grij\u0103 : se cura\u0163\u0103 nervurile, se taie buc\u0103\u0163i, se dezoseaz\u0103, se leag\u0103 cu a\u0163\u0103 de buc\u0103t\u0103rie.<\/p>\n<p>Cuptorul se preinc\u0103lze\u015fte la temperatura ideal\u0103 pentru fiecare aliment : de la 180 grade C pentru carnea alb\u0103 delicat\u0103 sau de pas\u0103re \u015fi p\u00e2n\u0103 la 250 grade C pentru carnea ro\u015fie.<br \/>\nUleiul sau untul clarificat se las\u0103 s\u0103 se inc\u0103lzeasc\u0103 pu\u0163in intr-un vas pentru g\u0103tit \u015fi se perpele\u015fte carnea la foc iute, pe toate p\u0103r\u0163ile, inclusiv pe margini, incep\u00e2nd cu partea cu piele sau cu partea mai gras\u0103, av\u00e2ndu-se grij\u0103 s\u0103 nu se ard\u0103 gr\u0103simea.<\/p>\n<p>Asezona\u0163i apoi friptura \u015fi pune\u0163i garnitura sub ea, ca s\u0103 nu se lipeasc\u0103 de vas. Eventual ad\u0103uga\u0163i ceapa tocat\u0103 mare, usturoi in coaj\u0103 \u015fi o crengu\u0163\u0103 de cimbru.<\/p>\n<p>B\u0103ga\u0163i la cuptor \u015fi l\u0103sa\u0163i s\u0103 se patrund\u0103 carnea, avand grij\u0103 s\u0103 o stropi\u0163i des pentru a ob\u0163ine o crust\u0103 bun\u0103, o rumenire treptat\u0103 \u015fi omogen\u0103. G\u0103tit\u0103 in felul acesta, carnea va l\u0103sa un suc delicios \u015fi se va realiza schimbul de gusturi intre legumele aromatice \u015fi carne. In timpul prepar\u0103rii carnea se intoarce pe toate p\u0103r\u0163ile.<br \/>\nC\u00e2nd carnea este gata \u015fi este bine p\u0103truns\u0103, se scoate din cuptor \u015fi se aseaz\u0103 pe un gratar dup\u0103 care se acoper\u0103 cu folie de aluminiu c\u00e2t timp se prepar\u0103 sosul.<\/p>\n<p>Vasul in care a fost g\u0103tit\u0103 carnea, se pune pe foc iute ca s\u0103 aduna\u0163i sucurile, se deglaseaz\u0103 cu ap\u0103 \u015fi se freac\u0103 fundul vasului pentru a dezlipi pojghi\u0163a format\u0103 de sucurile caramelizate;<br \/>\nSe las\u0103 s\u0103 fiarb\u0103 c\u00e2teva secunde, ca s\u00e2 se dizolve totul, se corecteaz\u00e2 apoi asezonarea, iar apoi se strecoar\u0103 (dac\u0103 este cazul !).<\/p>\n<p><a href=\"http:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/FRIPTURA-LA-CUPTOR.jpg\" rel=\"lightbox[9209]\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-9211\" src=\"http:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/FRIPTURA-LA-CUPTOR.jpg\" alt=\"friptura-la-cuptor\" width=\"620\" height=\"413\" srcset=\"https:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/FRIPTURA-LA-CUPTOR.jpg 620w, https:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/FRIPTURA-LA-CUPTOR-300x200.jpg 300w\" sizes=\"(max-width: 620px) 100vw, 620px\" \/><\/a><\/p>\n<p><em>SECRETUL BUC\u0102TARULUI :<\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0In timpul prepar\u0103rii, evita\u0163i s\u0103 intepati carnea in timpul manipul\u0103rii pentru a nu se scurge din ea sucurile \u015fi a se usca.<\/em><br \/>\n<em>&#8211;\u00a0\u00a0 \u00a0Acest tip de preparare se potrive\u015fte \u015fi legumelor (ro\u015fie, ardei), dar \u015fi pe\u015ftelui (pe\u015fti mici intregi sau buc\u0103\u0163i de pe\u015fte gras), dar nu este obligatoriu ca aceste alimente s\u0103 se rumene\u0103sc\u0103.<\/em><\/p>\n<p>Sugestii de retete profesionale din retetarul <a href=\"http:\/\/www.chefbuzu.com\/carti\/cumpara\/2.html\">&#8222;RETETELE BUNICULUI &#8211; Vol.1&#8221;<\/a> :<\/p>\n<ul>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/?s=friptura+de+vitel+la+tava\">FRIPTURA DE VITEL LA TAVA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2012\/12\/08\/cotlet-de-porc-la-tava-%e2%80%93-873\/\">COTLET DE PORC LA TAVA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2011\/02\/03\/1029-friptura-de-pasare-la-tava\/\">FRIPTURA DE PASARE LA TAVA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2010\/08\/17\/987-friptura-de-miel-la-tava\/\">FRIPTURA DE MIEL LA TAVA<\/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>A prepara un aliment la cuptor inseamn\u0103 a g\u0103ti in atmosfer\u0103 uscat\u0103, sub ac\u0163iunea direct\u0103 a c\u0103ldurii. Scopul este ob\u0163inerea unor alimente bine rumenite, pentru a dezvolta aromele, ingredientele ram\u00e2n\u00e2nd fragede \u015fi suculente. Orice carne cu structura moale poate fi prajit\u0103 in cuptor \u015fi, in mod tradi\u0163ional, servit\u0103 impreun\u0103 cu lichidul in care a fost [&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":[56,983,1004],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9209"}],"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=9209"}],"version-history":[{"count":5,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9209\/revisions"}],"predecessor-version":[{"id":9215,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9209\/revisions\/9215"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=9209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/categories?post=9209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/tags?post=9209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}