{"id":19264,"date":"2021-08-17T12:26:16","date_gmt":"2021-08-17T09:26:16","guid":{"rendered":"https:\/\/www.sanovita.ro\/blog\/?p=19264"},"modified":"2021-08-18T10:07:38","modified_gmt":"2021-08-18T07:07:38","slug":"cum-sa-lucrati-cu-uleiul-si-temperatura-in-bucatarie","status":"publish","type":"post","link":"https:\/\/beta.sanovita.ro\/blog\/cum-sa-lucrati-cu-uleiul-si-temperatura-in-bucatarie\/","title":{"rendered":"Cum s\u0103 lucra\u021bi cu uleiul \u0219i temperatura \u00een buc\u0103t\u0103rie"},"content":{"rendered":"

 <\/p>\n

Nu v\u0103 apropia\u021bi prea mult de buc\u0103t\u0103rie din cauza aragazului? V-a\u021bi dori s\u0103 experimenta\u021bi mai multe preparate culinare, dar v\u0103 e team\u0103 de e\u0219ec pentru c\u0103 nu st\u0103p\u00e2ni\u021bi \u00eendeajuns de bine temperatura? Iat\u0103 c\u00e2teva sfaturi practice despre cum s\u0103 lucra\u021bi cu uleiul \u0219i temperatura \u00een buc\u0103t\u0103rie, astfel \u00eenc\u00e2t de c\u00e2te ori v\u0103 ve\u021bi apropia de aragaz s\u0103 v\u0103 sim\u021bi\u021bi \u00eencrez\u0103tori, asemenei profesioni\u0219tilor din buc\u0103t\u0103rie.<\/p>\n

 <\/p>\n

Esen\u021bialele tehnice \u2013 uleiul \u0219i temperatura <\/strong><\/h4>\n

De la paste, la sosuri \u0219i chiar \u0219i \u00een cazul anumitor salate, majoritatea re\u021betelor presupun folosirea temperaturii \u0219i a uleiului. Cea mai frecvent\u0103 instruc\u021biune \u00eent\u00e2lnit\u0103 \u00een buc\u0103t\u0103rie se refer\u0103 la utilizarea unei tig\u0103i la foc mediu \u2013 pre\u00eenc\u0103lzi\u021bi uleiul la foc mediu<\/em> este un pas aproape nelipsit din preg\u0103tirea multor\u00a0 preparate \u0219i este la fel de important precum m\u00e2nuirea cu\u021bitului.<\/p>\n

Folosi\u021bi uleiul potrivit<\/strong><\/h4>\n

Uleiul, \u00een func\u021bie de provenien\u021ba sa (de m\u0103sline, de floarea-soarelui, de soia, de palmier, \u0219amd) se folose\u0219te la temperaturi diferite. \u00cen timp ce anumite uleiuri sunt utilizate la temperaturi ridicate, altele sunt recomandate doar la salate sau la g\u0103tirea cu temperaturi sc\u0103zute datorit\u0103 consisten\u021bei delicate, u\u0219or de alterat. Exist\u0103 dou\u0103 propriet\u0103\u021bi ale uleiurilor de g\u0103tit pe care trebuie s\u0103 le ave\u021bi \u00een vedere \u2013 punctul de ardere<\/strong> (sau punctul de fum), care este temperatura la care gr\u0103simile \u00eencep s\u0103 se descompun\u0103 \u0219i s\u0103 se transforme \u00een fum \u0219i stabilitatea oxidativ\u0103,<\/strong> care se refer\u0103 la rezisten\u021ba gr\u0103similor din acel ulei la reac\u021bia cu oxigenul.<\/p>\n

Pentru temperaturi sc\u0103zute este recomandat\u0103 folosirea uleiurilor presate la rece \u0219i extravirgine precum uleiul de avocado, uleiul din diferite tipuri de semin\u021be (semin\u021be de in, de\u00a0 susan sau de dovleac), uleiul de m\u0103sline sau de alune. Pentru g\u0103titul la temperaturi ridicate este recomandat uleiul de palmier \u0219i, desigur, uleiurile de floarea soarelui rafinate. Mai nou, speciali\u0219tii recomand\u0103 uleiul de canola (un hibrid de soiuri de rapi\u021b\u0103) despre care spun c\u0103 este ideal pentru prepararea m\u00e2nc\u0103rurilor at\u00e2t datorit\u0103 propriet\u0103\u021bilor sale benefice, c\u00e2t \u0219i pentru c\u0103 are un punct de ardere mare.<\/p>\n

Asigura\u021bi-v\u0103 c\u0103 ingredientele sunt uscate <\/strong><\/h4>\n

Acest sfat este util at\u00e2t din motive tehnice, c\u00e2t \u0219i din motive de siguran\u021b\u0103. \u00cen cazul \u00een care folosi\u021bi ingrediente proasp\u0103t sp\u0103late sau care \u00eenc\u0103 sunt umede, apa din acestea va r\u0103ci imediat recipientul \u0219i uleiul, reu\u0219ind astfel s\u0103 altereze procesul de g\u0103tire. Pe de alt\u0103 parte, folosirea ingredientelor umede \u00een raport cu uleiul \u00eencins e periculoas\u0103 – apa va face uleiul s\u0103 izbucneasc\u0103 \u0219i s\u0103 arunce stropi care pot provoca arsuri.<\/p>\n

Testa\u021bi \u00eenainte uleiul <\/strong><\/h4>\n

Exist\u0103 mai multe modalit\u0103\u021bi prin care pute\u021bi s\u0103 testa\u021bi uleiul, una dintre cele mai simple presupune ad\u0103ugarea acestuia \u00eentr-o tigaie. Atunci c\u00e2nd ridica\u021bi tigaia \u0219i o \u00eenv\u00e2rti\u021bi, uleiul ar trebui s\u0103 se mi\u0219te rapid, aproape ca apa, iar \u00een momentul \u00een care temperatura a ajuns \u00een punctul ideal, uleiul ar trebui s\u0103 str\u0103luceasc\u0103. Pentru a v\u0103 asigura c\u0103 acesta s-a \u00eencins exact c\u00e2t trebuie pute\u021bi s\u0103 \u00eel testa\u021bi cu o buc\u0103\u021bic\u0103 mic\u0103 de m\u00e2ncare pe care o ad\u0103uga\u021bi doar c\u00e2t s\u0103 vede\u021bi reac\u021bia termic\u0103, dac\u0103 uleiul \u00eencepe s\u0103 fac\u0103 bule \u00eenseamn\u0103 c\u0103 are temperatura potrivit\u0103 pentru g\u0103tit.<\/p>\n

De ce s\u0103 pre\u00eenc\u0103lzim tigaia? <\/strong><\/h4>\n

Este recomandat\u0103 folosirea unei tig\u0103i pre\u00eenc\u0103lzite \u00een procesul de preparare termic\u0103 deoarece \u00een acest mod sunt \u0219anse mai mici ca uleiul s\u0103 se \u00eenc\u0103lzeasc\u0103 mai mult dec\u00e2t trebuie \u0219i s\u0103 \u00eenceap\u0103 s\u0103 scoat\u0103 fum. Dac\u0103 se \u00eent\u00e2mpl\u0103 s\u0103 \u00eencinge\u021bi uleiul prea tare, nu v\u0103 \u00eengrijora\u021bi, scoate\u021bi tigaia de pe foc, muta\u021bi uleiul \u00eentr-un recipient rezistent la c\u0103ldur\u0103 (sticl\u0103 sau ceramic\u0103), reduce\u021bi focul \u0219i \u00eencepe\u021bi procesul din nou, nu \u00eenainte de a cur\u0103\u021ba tigaia.<\/p>\n

Sotarea vs Pr\u0103jirea<\/strong><\/h4>\n

Sotarea (din fran\u021buzescul Saut\u00e9e \u2013 s\u0103ltat\u0103) \u0219i pr\u0103jirea sunt dou\u0103 tehnici de g\u0103tit care folosesc temperatura pentru prepararea alimentelor. Ambele metode presupun a\u0219ezarea ingredientelor \u00eentr-o tigaie cu ulei direct pe flac\u0103ra aragazului – cu toate acestea, exist\u0103 diferen\u021be tehnice \u00eentre cele dou\u0103.<\/p>\n

Saut\u00e9e presupune utilizarea unei pelicule de ulei pentru g\u0103tit, \u00eentr-o tigaie \u00eenc\u0103lzit\u0103 \u00een prealabil. Tehnica presupune t\u0103ierea inten\u021bionat\u0103 a alimentelor \u00een buc\u0103\u021bi scurte \u0219i dispunerea acestora pe toat\u0103 suprafa\u021ba tig\u0103ii pentru a primi rapid \u0219i uniform c\u0103ldura. Pr\u0103jirea este o alt\u0103 tehnic\u0103 de preparare care, spre deosebire de sotare, presupune utilizarea unei cantit\u0103\u021bi mai mari de ulei \u0219i manevrarea unei temperaturi mai sc\u0103zute, timp \u00een care trebuie amestecat continuu \u00een tigaie pentru a nu se lipi alimentele \u00eentre ele sau de suprafa\u021ba acesteia. La pr\u0103jire, produsele alimentare trebuie s\u0103 fie t\u0103iate \u00een buc\u0103\u021bi mai mari pentru a nu se dezintegra \u0219i pentru a nu\u00a0 asimila o cantitate foarte mare de ulei. Saut\u00e9e este o tehnic\u0103 de g\u0103tit mai rapid\u0103 dec\u00e2t pr\u0103jirea, dar la care nu se preteaz\u0103 orice aliment.<\/p>\n

Avem nevoie s\u0103 \u00een\u021belegem diferen\u021bele dintre metodele tradi\u021bionale de g\u0103tire cu temperatura pentru a a avea un rezultat final c\u00e2t mai gustos \u0219i corect preparat, dar \u0219i pentru a desf\u0103\u0219ura activitatea culinar\u0103 \u00eentr-o ac\u021biune sigur\u0103 \u0219i pl\u0103cut\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Nu v\u0103 apropia\u021bi prea mult de buc\u0103t\u0103rie din cauza aragazului? V-a\u021bi dori s\u0103 experimenta\u021bi mai multe preparate culinare, dar v\u0103 e team\u0103 de e\u0219ec pentru c\u0103 nu st\u0103p\u00e2ni\u021bi \u00eendeajuns de bine temperatura? Iat\u0103 c\u00e2teva sfaturi practice despre cum s\u0103 lucra\u021bi cu uleiul \u0219i temperatura \u00een buc\u0103t\u0103rie, astfel \u00eenc\u00e2t de c\u00e2te ori v\u0103 ve\u021bi apropia […]<\/p>\n","protected":false},"author":19,"featured_media":19265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1122],"tags":[723,722,906,716,779,223],"class_list":{"0":"post-19264","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gatesc-gustos","8":"tag-chef-daniela-dan","9":"tag-daniela-dan","10":"tag-gatit","11":"tag-sano-vita","12":"tag-sanovita","13":"tag-ulei"},"yoast_head":"\nCum s\u0103 lucra\u021bi cu uleiul \u0219i temperatura \u00een buc\u0103t\u0103rie – Zi de zi mai bine - 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