In magazine, CREVE\u0162II se v\u00e2nd dup\u0103 dimensiuni \u2013 mici, medii, mari foarte mari \u015fi JUMBO, termeni care sunt foarte inexac\u0163i : un crevete foarte mare pentru cineva poate insemna un crevete JUMBO pentru altcineva. Depinde de dumneavoastr\u0103 ce dimensiune de creve\u0163i ve\u0163i cump\u0103ra, dar, dac\u0103 cump\u0103ra\u0163i creve\u0163i foarte mari sau JUMBO, trebuie s\u0103 ii num\u0103ra\u0163i, ca s\u0103 ave\u0163i acela\u015fi num\u0103r pentru fiecare por\u0163ie.<\/p>\n
CUM SE CUR\u0102\u0162\u0102 CREVE\u0162II ?<\/p>\n
Unii creve\u0163i au „vene”, de fapt, intestine pline de nisip, care trebuie scoase. Dac\u0103 servi\u0163i creve\u0163i in carapace, sarcina de a le scoate vena revine musafirilor, dar acest aspect poate deranja. Dar dac\u0103 servi\u0163i creve\u0163ii decortica\u0163i, trebuie s\u0103 trece\u0163i cu un cu\u0163it de-a lungul spatelui creve\u0163ilor, ca s\u0103 g\u0103si\u0163i vena \u015fi s\u0103 vede\u0163i dac\u0103 este neagr\u0103 \u015fi nisipoas\u0103. Dac\u0103 este, trebuie s\u0103 cur\u0103\u0163a\u0163i creve\u0163ii de aceste vene !<\/p>\n
1.\u00a0\u00a0 \u00a0Inl\u0103tura\u0163i carapacea de pe p\u0103r\u0163ile laterale ale cozii \u015fi, in func\u0163ie de felul in care servi\u0163i creve\u0163ii, l\u0103sa\u0163i sau scoate\u0163i carapacea de la v\u00e2rful cozii.
\n2.\u00a0\u00a0 \u00a0Strecura\u0163i cu\u0163itul de-a lungul curbei exterioare a crevetelui \u015fi t\u0103ia\u0163i circa 6 mm ca s\u0103 apar\u0103 vena. Apuca\u0163i vena cu degetele sau cu un cu\u0163it, scote\u0163i-o \u015fi arunca\u0163i-o !<\/p>\n
PENTRU PREPARAREA DE CREVE\u0162I C\u0102RNO\u015eI \u015eI SUCULEN\u0162I !<\/p>\n
Majoritatea creve\u0163ilor din comer\u0163 nu au suculen\u0163a creve\u0163ilor s\u0103lbatici. Exist\u0103 ins\u0103 un mod de a face creve\u0163ii c\u0103rno\u015fi \u015fi suculenti :
\n1.\u00a0\u00a0 \u00a0Dizolva\u0163i \u00bc can\u0103 de sare \u015fi \u00bc can\u0103 de zah\u0103r in 2 litri de ap\u0103.
\n2.\u00a0\u00a0 \u00a0Majoritatea creve\u0163ilor trebuie inmuia\u0163i, in carapace, in aceast\u0103 ap\u0103 s\u0103rat\u0103, timp de 30 minute, la temperatura camerei, dar trebuie s\u0103 incerca\u0163i. Schimbarea temperaturii saramurii afecteaz\u0103 procesul (dac\u0103 este mai rece, merge mai incet !). Pute\u0163i gr\u0103bi procesul decortic\u00e2nd creve\u0163ii inainte de a-i pune in aceast\u0103 saramur\u0103.<\/p>\n
CUM SE PREPAR\u0102 CREVE\u0162II ?<\/p>\n
Dac\u0103 dori\u0163i ca musafirii s\u0103 m\u0103n\u00e2nce creve\u0163ii u\u015for \u015fi curat, va trebui ca mai int\u00e2i s\u0103 ii decortica\u0163i.
\nDac\u0103 v\u0103 concentra\u0163i asupra gustului creve\u0163ilor, prepara\u0163i-i in carapace in a\u015fa fel inc\u00e2t aroma s\u0103 r\u0103m\u00e2n\u0103 in ei.
\nCREVE\u0162II pot fi sota\u0163i, prepara\u0163i la gr\u0103tar, fier\u0163i la aburi sau pr\u0103ji\u0163i.
\nC\u00e2nd prepara\u0163i CREVE\u0162II, secretul este s\u0103 ii g\u0103ti\u0163i p\u00e2n\u0103 devin portocalii, 1-2 minute. Servi\u0163i-i imediat ce sunt gata !<\/p>\n
SECRETUL 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 \u00a0O apreciere corect\u0103 este s\u0103 cump\u0103ra\u0163i 115 grame de creve\u0163i in coaj\u0103, f\u0103r\u0103 cap, pentru o por\u0163ie servit\u0103 ca gustare \u015fi 200 grame pentru o por\u0163ie servit\u0103 ca fel principal.<\/em>
\n–\u00a0\u00a0 \u00a0Dac\u0103 pute\u0163i, cump\u0103ra\u0163i creve\u0163i s\u0103lbatici, pentru c\u0103 au mai mult gust \u015fi, dac\u0103 g\u0103si\u0163i, cump\u0103ra\u0163i creve\u0163ii cu cap !<\/em>
\n–\u00a0\u00a0 \u00a0Dac\u0103 g\u0103si\u0163i creve\u0163i cu cap, pute\u0163i m\u0103cina capetele in mixer \u015fi le pute\u0163i fierbe ca baz\u0103 pentru supe, sosuri sau m\u00e2nc\u0103ruri. Dac\u0103 nu inten\u0163iona\u0163i s\u0103 face\u0163i imediat sup\u0103, m\u00e2ncare sau sos, pune\u0163i capetele in congelator p\u00e2n\u0103 ve\u0163i avea nevoie de ele. C\u00e2nd le-a venit vremea, zdrobi\u0163i-le sau da\u0163i-le prin mixer \u015fi fierbe\u0163i-le la foc mic, cu legume aromatice \u015fi cu sm\u00e2nt\u00e2n\u0103, ca s\u0103 extrage\u0163i aroma \u015fi s\u0103 ob\u0163ine\u0163i o baz\u0103 extraordinar\u0103 pentru sosuri \u015fi supe.<\/em><\/p>\n