{"id":14539,"date":"2024-09-02T05:57:13","date_gmt":"2024-09-02T05:57:13","guid":{"rendered":"https:\/\/angeloff.ro\/?p=14539"},"modified":"2024-09-02T06:18:58","modified_gmt":"2024-09-02T06:18:58","slug":"cum-de-ce-si-cu-ce-sa-stropiti-carnea-bbq","status":"publish","type":"post","link":"https:\/\/angeloff.ro\/en\/cum-de-ce-si-cu-ce-sa-stropiti-carnea-bbq\/","title":{"rendered":"Cum, de ce \u0219i cu ce s\u0103 stropi\u021bi carnea BBQ?"},"content":{"rendered":"

Vreau s\u0103 v\u0103 explic de ce, cu ce \u0219i cum ar trebui s\u0103 stropi\u021bi carnea BBQ.<\/p>\n\n\n\n

Adesea auzim c\u0103 ar trebui s\u0103 stropim suprafa\u021ba c\u0103rnii \u00een timpul BBQ-ului, dar motivele exacte sunt rareori explicate. Este important s\u0103 \u00een\u021belegem c\u0103 BBQ-ul are anumite cerin\u021be de baz\u0103. Vorbim de un BBQ autentic doar atunci c\u00e2nd carnea este g\u0103tit\u0103 \u00eentr-un kamado sau smoker, unde se g\u0103te\u0219te la temperatur\u0103 sc\u0103zut\u0103, \u00een mod indirect \u0219i fum. Carnea g\u0103tit\u0103 \u00een cuptorul de acas\u0103 \u0219i uns\u0103 cu sos BBQ nu este un preparat BBQ adev\u0103rat, ci doar o friptur\u0103 cu sos BBQ.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

De ce este important\u0103 stropirea?<\/h2>\n\n\n\n

\u00cen cazul BBQ-ului, temperatura sc\u0103zut\u0103 (120-130\u00b0C) \u0219i circula\u021bia fumului sunt esen\u021biale. \u00cen timpul g\u0103titului indirect, carnea nu este direct deasupra focului, ci c\u0103ldura \u0219i fumul circul\u0103 \u00een jurul ei. \u00cen acest proces, suprafa\u021ba c\u0103rnii se usuc\u0103 treptat, ceea ce este esen\u021bial pentru formarea unei cruste numite bark. Bark-ul se formeaz\u0103 pe suprafa\u021ba c\u0103rnii atunci c\u00e2nd gr\u0103simile \u0219i condimentele se usuc\u0103 \u0219i se caramelizeaz\u0103. Pentru a asigura formarea corect\u0103 a acestei cruste, suprafa\u021ba c\u0103rnii trebuie stropit\u0103 ocazional.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

C\u00e2nd \u0219i cu ce ar trebui s\u0103 stropim?<\/h2>\n\n\n\n

Stropirea nu trebuie \u00eenceput\u0103 imediat. \u00cen prima or\u0103 este inutil\u0103, deoarece condimentele nu s-au fixat \u00eenc\u0103 \u00een carne \u0219i risca\u021bi s\u0103 le sp\u0103la\u021bi. C\u00e2nd suprafa\u021ba c\u0103rnii \u00eencepe s\u0103 se usuce, este recomandat s\u0103 o stropi\u021bi cu un amestec, de exemplu, de suc de mere \u0219i o\u021bet de mere. Acest lucru ajut\u0103 la formarea bark-ului, deoarece suprafa\u021ba umed\u0103 absoarbe mai bine fumul. Un alt avantaj al stropirii este c\u0103 men\u021bine temperatura suprafe\u021bei c\u0103rnii la un nivel sc\u0103zut, permi\u021b\u00e2nd astfel o mai lung\u0103 absorb\u021bie a aromei de fum.<\/p>\n\n\n\n

Cum ar trebui s\u0103 stropim?<\/h2>\n\n\n\n

Stropirea trebuie f\u0103cut\u0103 de la o distan\u021b\u0103 mai mare, pentru a nu sp\u0103la condimentele, ci doar pentru a umezi u\u0219or suprafa\u021ba c\u0103rnii. C\u00e2nd suprafa\u021ba se usuc\u0103, este indicat s\u0103 o stropi\u021bi din nou. Aceast\u0103 tehnic\u0103 este similar\u0103 cu ceea ce se face acas\u0103 c\u00e2nd unge\u021bi \u0219unca sau pieptul de porc cu bere, pentru a ob\u021bine o crust\u0103 crocant\u0103.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Sper c\u0103 aceste informa\u021bii v-au fost utile \u0219i v\u0103 doresc poft\u0103 bun\u0103 la BBQ!<\/p>\n\n\n\n

Ott\u00f3 Angeloff<\/p>","protected":false},"excerpt":{"rendered":"

Vreau s\u0103 v\u0103 explic de ce, cu ce \u0219i cum ar trebui s\u0103 stropi\u021bi carnea BBQ. Adesea auzim c\u0103 ar<\/p>","protected":false},"author":5,"featured_media":14545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,156,155],"tags":[],"class_list":["post-14539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq","category-sfaturi","category-tips-tricks"],"_links":{"self":[{"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/posts\/14539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/comments?post=14539"}],"version-history":[{"count":0,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/posts\/14539\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/media\/14545"}],"wp:attachment":[{"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/media?parent=14539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/categories?post=14539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/angeloff.ro\/en\/wp-json\/wp\/v2\/tags?post=14539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}