Modul in care scoate\u0163i carnea dintr-un homar depinde foarte mult de locul \u015fi situa\u0163ia in care v\u0103 afla\u0163i : in buc\u0103t\u0103rie sau intr-un cadru oficial.
\nDac\u0103 sunte\u0163i in buc\u0103t\u0103rie, folosi\u0163i un cu\u0163it ca s\u0103 sparge\u0163i cle\u015ftii !
\nDac\u0103 sunte\u0163i intr-un cadru oficial, folosi\u0163i un sp\u0103rg\u0103tor de nuci.
\nDac\u0103 servi\u0163i cuiva homarul intreg, ar fi indicat s\u0103 sparge\u0163i cle\u015ftii in prealabil, in buc\u0103t\u0103rie \u015fi apoi s\u0103-l servi\u0163i.
\n1.\u00a0\u00a0 \u00a0Dac\u0103 preg\u0103ti\u0163i un homar intreg in buc\u0103t\u0103rie, in primul rand desprinde\u0163i cle\u015ftii. Trage\u0163i incet de cle\u015fti intr-o parte \u015fi in alta, ca s\u0103 se sl\u0103beasc\u0103 \u015fi apoi trage\u0163i cu putere.
\n2.\u00a0\u00a0 \u00a0In buc\u0103t\u0103rie, pune\u0163i cle\u015ftii pe un toc\u0103tor. Cu un cu\u0163it greu, lovi\u0163i partea spinoas\u0103 a carapacei chiar in locul in care este articula\u0163ia \u015fi infige\u0163i cu\u0163itul circa 1,5 cm in carapace. Inv\u00e2rti\u0163i \u015fi r\u0103suci\u0163i cu\u0163itul ca s\u0103 pocneasc\u0103 carapacea, s\u0103 o pute\u0163i deschide \u015fi s\u0103 scoate\u0163i carnea din cle\u015fti. Lovi\u0163i in articula\u0163ia de la baza cle\u015ftelui \u015fi scoate\u0163i carnea. C\u00e2nd v\u0103 afla\u0163i intr-un restaurant, folosi\u0163i un sp\u0103rg\u0103tor de nuci ca s\u0103 sparge\u0163i si s\u0103 deschide\u0163i carapacea pentru a scoate carnea din cle\u015fti.
\n3.\u00a0\u00a0 \u00a0In buc\u0103t\u0103rie, folosi\u0163i o foarfec\u0103 pentru a t\u0103ia articula\u0163iile care au mai r\u0103mas, pentru c\u0103 atunci c\u00e2nd servi\u0163i, musafirii pot folosi o furculi\u0163\u0103 mic\u0103 sau vor culege carnea.
\n4.\u00a0\u00a0 \u00a0R\u0103suci\u0163i coada \u015fi desprinde\u0163i inot\u0103toarea de la cap\u0103t. Cu un sp\u0103rg\u0103tor de nuci sau ap\u0103s\u00e2nd cu putere in jos, sparge\u0163i coada. Inl\u0103tura\u0163i cele doua p\u0103r\u0163i ale cozii homarului ca s\u0103 se vad\u0103 carnea. Scoate\u0163i carnea cu o furculi\u0163\u0103.<\/p>\n
CUM SE TAIE HOMARUL VIU.<\/p>\n
Multe re\u0163ete cer ca s\u0103 se taie homarul inainte de a-l prepara. Un procedeu cam nepl\u0103cut, dar care merit\u0103 efortul ! In felul acesta pute\u0163i prepara homarul in mai multe feluri !<\/p>\n
1.\u00a0\u00a0 \u00a0Despica\u0163i capul homarului in dou\u0103 cu un cu\u0163it de buc\u0103t\u0103rie. In felul acesta ve\u0163i omori homarul.
\n2.\u00a0\u00a0 \u00a0Smulge\u0163i cle\u015ftii !
\n3.\u00a0\u00a0 \u00a0R\u0103suci\u0163i coada. Lucra\u0163i deasupra unei site sau a unei strecur\u0103tori puse pe un bol care con\u0163ine o lingur\u0103 de o\u0163et de vin. Bolul v\u0103 permite s\u0103 aduna\u0163i sucurile aromate ale homarului iar o\u0163etul le impiedic\u0103 s\u0103 se coaguleze.
\n4.\u00a0\u00a0 \u00a0C\u0103uta\u0163i in cap \u015fi in coad\u0103 s\u0103 scoate\u0163i TOMALLEY (gr\u0103sime extras\u0103 din ficat de homar, folosit\u0103 pentru prepararea unui sos verde !) \u015fi icrele intr-o sit\u0103.
\n5.\u00a0\u00a0 \u00a0Freca\u0163i in sit\u0103 icrele \u015fi tomalley cu degetele \u015fi pune\u0163i in frigider intr-un bol lichidul care se adun\u0103, timp de 12 ore. Pute\u0163i folosi sucul adunat pentru prepararea unui sos.
\n6.\u00a0\u00a0 \u00a0T\u0103ia\u0163i capul in dou\u0103, scoate\u0163i sacul cu nisip (stomacul) din fiecare parte a capului \u015fi arunca\u0163i-l !<\/p>\n
SFATUL BUC\u0102TARULUI :<\/em> Peste 1000 re\u0163ete culinare profesionale, structurate pe 10 \u015fi 100 de por\u0163ii, cu gramajul per por\u0163ie dar \u015fi cu valorile nutritive pentru fiecare por\u0163ie g\u0103si\u0163i in re\u0163etarul in format PDF : \u201eRE\u0162ETELE BUNICULUI \u2013 Vol.1\u201d. <\/a><\/p>\n
\n–\u00a0\u00a0 \u00a0Combina\u0163i sosul sau lichidul cu icrele \u015fi tomalley frecate in sit\u0103 \u015fi inc\u0103lzi\u0163i u\u015for amestecul, b\u0103t\u00e2nd totul un timp. Nu l\u0103sa\u0163i lichidul s\u0103 fiarb\u0103 pentru c\u0103 icrele se vor int\u0103ri. Dac\u0103 sosul con\u0163ine destule icre, in timp ce-l inc\u0103lzi\u0163i i\u015fi vor schimba culoarea din verde-inchis in portocaliu aprins.<\/em><\/p>\n