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Cum alegi şi cum găteşti corect carnea de vită

Pe cât de savuroasă este o friptură de vită bine gătită, pe atât de pretențios este acest tip de carne. De la bucata potrivită de carne, la marinare, la temperatura și timpul de coacere, există numeroase criterii care pot face diferența între o friptură suculentă și una tare și fără gust.
 

Carnea de vită trebuie aleasă în funcție de preparatul pe care vrei să îl gătești. Dacă carnea este bine aleasă, te poți bucura de fripturi moi și suculente, ciorbe aromate și diverse preparate care îți lasă gura apă.

De multe ori ignoranța noastră cu privire la alegerea corectă a cărnii de vită în funcție de modul în care o gătim, ne transformă preparatele într-un eșec total.

Carne de vită este împărțită în trei categorii: carne de vițel (este roz și fragedă; are mai multe pielițe), carne de mânzat (vițe castrat) care are firicele subțiri de grăsime și o nuanță de roșu aprins, carne de vacă (este închisă la culoare și are o textură mai ațoasă).

Fileul, antricot de vita, vrăbioara și coastele sunt ideale pentru fripturi. Fileul care provine din mușchiul vitei, poate fi gătit în sânge, se poate frige sau se poate prepara înăbușit. Poţi marina fileul în oțet balsamic, precum și în alte sosuri aromate, apoi îl poţi pune pe grătar maxim 3 minute pe fiecare parte.

În ceea ce priveşte antricotul, acesta este puțin gras, se prepară la grătar sau se prăjește în cuptor, iar coastele se folosesc la prepararea fripturilor la grătar și cuptor.

Vrăbioara este cea mai slabă în grăsimi parte din carnea de vită şi poate fi preparată la cuptor și grătar.

Dacă doriţi să faceţi ciorbă de vită sau tocăniţă trebuie să ştiţi că cea mai indicată carne este pulpa de vită. Rasolul este cea mai ideală pentru a realiza o ciorbă gustoasă.

Potrivit specialiștilor, înainte de a prepara friptura, pregătiţi în primul rând carnea. Nu puneți carnea din pachet direct în tigaie! În schimb, cel mai bine este să aşezaţi bucata de carne pe o farfurie şi lăsaţi-o acolo timp de 15 minute. Acest lucru va permite proteinei reci să se obişnuiască cu temperatura camerei, reducând riscul de a înnegri friptura la exterior şi de a o usca sau arde. De asemenea, specialiştii mai recomanda marinarea cărnii cu diverse arome, inclusiv punerea carnii între felicii de fructe, cum ar fi mere, pere, banana, astfel carnea va rămâne suculentă.

După gătire, lasă carnea să se odihnească înainte să o tai, pentru cel puțin 10 minute și cel mult 20 de minute pentru bucățile mai groase de carne. Carnea va rămâne suculentă.

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