{"id":9323,"date":"2016-11-23T15:40:25","date_gmt":"2016-11-23T12:40:25","guid":{"rendered":"http:\/\/www.chefbuzu.com\/blog\/?p=9323"},"modified":"2016-11-23T15:50:46","modified_gmt":"2016-11-23T12:50:46","slug":"cate-ceva-despre-carnea-de-miel","status":"publish","type":"post","link":"https:\/\/www.chefbuzu.com\/blog\/2016\/11\/23\/cate-ceva-despre-carnea-de-miel\/","title":{"rendered":"C\u00e2te ceva despre carnea de MIEL."},"content":{"rendered":"<p>Denumirea de MIEL corespunde tuturor ovinelor cu v\u00e2rsta mai mic\u0103 de 300 zile, crescute pentru consum (dup\u0103 aceast\u0103 v\u00e2rst\u0103 putem vorbi deja despre oaie !). Se reg\u0103sesc, deci, sub aceast\u0103 denumire animale tinere, masculi sau femele, cu v\u00e2rsta intre 80 si 300 zile.<\/p>\n<p>O carne de calitate trebuie sa fie ferm\u0103, s\u0103 miroas\u0103 a proasp\u0103t \u015fi pl\u0103cut. Culoarea ei variaz\u0103 intre alb \u015fi ro\u015fu, in func\u0163ie de v\u00e2rsta animalului. Exist\u0103 o larg\u0103 diversitate de rase de ovine pentru carne : Avrachin, Charolais, Limousin, de Pauillac, Palas, de Querci.<\/p>\n<p>In afar\u0103 de ras\u0103, sex si v\u00e2rst\u0103, alimenta\u0163ia \u015fi ingrijirea in timpul cre\u015fterii joac\u0103 un rol determinant. Acesta este \u015fi motivul pentru care mieii de lapte, mieii crescu\u0163i cu iarb\u0103 periodic inundat\u0103 de mare \u015fi mieii de ferm\u0103 sunt de calitate superioar\u0103.<\/p>\n<p>MIEL MIC : 4 p\u00e2n\u0103 la 6 s\u0103pt\u0103m\u00e2ni<br \/>\nMIEL ALB, DE LAPTE : 2 luni<br \/>\nMIEL PASCAL sau GRI, IN\u0162\u0102RCAT : 100 zile \u2013 p\u00e2n\u0103 la 5 luni.<\/p>\n<p>Buc\u0103\u0163ile de carne de miel calitatea I sunt : pulpa, spinarea, mu\u015fchiule\u0163ul \u015fi careul de cotlete. Acestea sunt moi, s\u0103race in tendoane \u015fi colagen.<\/p>\n<p>Se pot deci sota, frige pe gr\u0103tar sau se pot prepara la cuptor.<\/p>\n<p>Carnea trebuie rumenit\u0103, apoi g\u0103tit\u0103 incet pentru a ajunge roz\u00e9 sau mediu patruns\u0103 in interior.<\/p>\n<p>Considerat\u0103 carne de calitatea a 2 a, pulpa din fa\u0163\u0103 este relativ bogat\u0103 in colagen \u015fi se poate g\u0103ti repede, cu condi\u0163ia sa fie t\u0103iat\u0103 sub\u0163ire sau tratat\u0103 la temperatur\u0103 joas\u0103, la tigaie, brezat\u0103 sau preparat\u0103 in ragut.<\/p>\n<p>Buc\u0103\u0163ile de carne de miel, calitatea a 3 a sunt g\u00e2tul, coastele \u015fi pieptul. Acest tip de carne trebuie g\u0103tit\u0103 mult, la foc mic, ca s\u0103 devin\u0103 fraged\u0103.<\/p>\n<p><em>SECRETUL BUCATARULUI :<\/em><\/p>\n<ul>\n<li>Carnea de miel se consuma, de obicei, gatita mediu. Gatirea trebuie inceputa printr-o rumenire rapida, caldura permitand proteinelor sa se coaguleze treptat.<\/li>\n<li>Carnea de miel are un gust specific. Se combina bine cu urmatoarele ierburi aromatice : cimbru, rozmarin, busuioc, usturoi.<\/li>\n<\/ul>\n<p>Recomandarile noastre 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\/2012\/08\/18\/985-blanchet-de-miel-cu-orez\/\">BLANCHET DE MIEL CU OREZ<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2012\/08\/18\/anghemacht-de-miel\/\">ANGHEMACHT DE MIEL<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2011\/03\/14\/417-ciorba-de-miel-ardeleneasca\/\">CIORBA DE MIEL ARDELENEASCA<\/a><\/li>\n<li><a href=\"http:\/\/www.chefbuzu.com\/blog\/2011\/02\/13\/1004-stufat-de-miel\/\">STUFAT DE MIEL<\/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>Denumirea de MIEL corespunde tuturor ovinelor cu v\u00e2rsta mai mic\u0103 de 300 zile, crescute pentru consum (dup\u0103 aceast\u0103 v\u00e2rst\u0103 putem vorbi deja despre oaie !). Se reg\u0103sesc, deci, sub aceast\u0103 denumire animale tinere, masculi sau femele, cu v\u00e2rsta intre 80 si 300 zile. O carne de calitate trebuie sa fie ferm\u0103, s\u0103 miroas\u0103 a proasp\u0103t [&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":[1018,56,1019],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9323"}],"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=9323"}],"version-history":[{"count":5,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9323\/revisions"}],"predecessor-version":[{"id":9329,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/posts\/9323\/revisions\/9329"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=9323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/categories?post=9323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/tags?post=9323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}