{"id":49996,"date":"2026-08-28T17:05:34","date_gmt":"2026-08-28T17:05:34","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=49996"},"modified":"2026-08-28T17:05:34","modified_gmt":"2026-08-28T17:05:34","slug":"macrou-fraged-gatit-lent-in-zeama-aromata-%f0%9f%90%9f","status":"publish","type":"post","link":"http:\/\/calatorinromania.com\/?p=49996","title":{"rendered":"Macrou fraged, g\u0103tit lent \u00een zeam\u0103 aromat\u0103 \ud83d\udc1f"},"content":{"rendered":"\n<h1><\/h1>\n\n\n\n<p>G\u0103tit \u00eencet, \u00eentr-o zeam\u0103 parfumat\u0103 cu dafin, coriandru \u0219i ienibahar, macroul devine fraged \u0219i aromat, iar carnea se desprinde u\u0219or. Preparatul este \u0219i mai gustos dup\u0103 c\u00e2teva ore la frigider, c\u00e2nd aromele se \u00eentrep\u0103trund, iar zeama cap\u0103t\u0103 o consisten\u021b\u0103 mai dens\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>Mod de preparare \ud83d\udc69\u200d\ud83c\udf73<\/h2>\n\n\n\n<h3>1. Cur\u0103\u021b\u0103 macroul<\/h3>\n\n\n\n<p>\u00cendep\u0103rteaz\u0103 capetele, \u00eenot\u0103toarele \u0219i m\u0103runtaiele. Cur\u0103\u021b\u0103 cu aten\u021bie pelicula \u00eenchis\u0103 la culoare din interiorul abdomenului, deoarece poate oferi preparatului un gust amar.<\/p>\n\n\n\n<p>Cl\u0103te\u0219te rapid pe\u0219tele cu ap\u0103 rece, las\u0103-l s\u0103 se scurg\u0103 \u0219i taie-l \u00een buc\u0103\u021bi groase de aproximativ 3\u20134 centimetri.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>2. A\u0219az\u0103 pe\u0219tele \u0219i mirodeniile<\/h3>\n\n\n\n<p>Pune buc\u0103\u021bile de macrou \u00eentr-o crati\u021b\u0103 \u00eenc\u0103p\u0103toare, cu fund gros. Adaug\u0103:<\/p>\n\n\n\n<ul>\n<li>semin\u021bele de coriandru;<\/li>\n\n\n\n<li>boabele de piper negru;<\/li>\n\n\n\n<li>ienibaharul;<\/li>\n\n\n\n<li>cui\u0219oarele;<\/li>\n\n\n\n<li>frunzele de dafin.<\/li>\n<\/ul>\n\n\n\n<p>Distribuie mirodeniile printre buc\u0103\u021bile de pe\u0219te, f\u0103r\u0103 s\u0103 le \u00eenghesui excesiv.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>3. Preg\u0103te\u0219te zeama<\/h3>\n\n\n\n<p>Dizolv\u0103 sarea \u0219i zah\u0103rul \u00een ap\u0103, apoi toarn\u0103 lichidul peste pe\u0219te. Adaug\u0103 uleiul \u0219i, dac\u0103 \u00ee\u021bi place un gust u\u0219or acri\u0219or, o\u021betul.<\/p>\n\n\n\n<p>Acoper\u0103 crati\u021ba cu un capac potrivit, dar <strong>nu bloca orificiul destinat evacu\u0103rii aburului<\/strong>. Nu \u00eencerca s\u0103 sigilezi capacul cu p\u00e2ine, aluat sau alte materiale.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>4. G\u0103te\u0219te macroul lent<\/h3>\n\n\n\n<p>Pune crati\u021ba pe foc mediu \u0219i urm\u0103re\u0219te-o p\u00e2n\u0103 c\u00e2nd lichidul \u00eencepe s\u0103 fiarb\u0103 u\u0219or. Redu imediat focul \u0219i las\u0103 preparatul s\u0103 fiarb\u0103 foarte \u00eencet aproximativ <strong>2 ore \u0219i 20 de minute\u20132 ore \u0219i 40 de minute<\/strong>.<\/p>\n\n\n\n<p>Nu amesteca pe\u0219tele cu lingura, deoarece buc\u0103\u021bile se pot sf\u0103r\u00e2ma. Dac\u0103 trebuie s\u0103 verifici lichidul, mi\u0219c\u0103 u\u0219or crati\u021ba. Pe\u0219tele trebuie s\u0103 r\u0103m\u00e2n\u0103 \u00een zeam\u0103 \u0219i s\u0103 nu se lipeasc\u0103 de fund.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Pentru siguran\u021b\u0103, carnea trebuie s\u0103 ating\u0103 \u00een interior cel pu\u021bin <strong>63\u00b0C<\/strong>, s\u0103 fie opac\u0103 \u0219i s\u0103 se desprind\u0103 u\u0219or cu furculi\u021ba.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3>5. R\u0103ce\u0219te preparatul \u00een siguran\u021b\u0103<\/h3>\n\n\n\n<p>Dup\u0103 oprirea focului, las\u0103 crati\u021ba s\u0103 se r\u0103coreasc\u0103 pu\u021bin, dar nu \u021bine pe\u0219tele pe mas\u0103 p\u00e2n\u0103 c\u00e2nd devine complet rece.<\/p>\n\n\n\n<p>Transfer\u0103 preparatul \u00een recipiente mai mici \u0219i pu\u021bin ad\u00e2nci, pentru a se r\u0103ci mai repede, apoi pune-l \u00een frigider. Pe\u0219tele g\u0103tit trebuie refrigerat \u00een cel mult <strong>dou\u0103 ore<\/strong> de la oprirea focului sau \u00eentr-o or\u0103 dac\u0103 \u00een \u00eenc\u0103pere sunt peste 32\u00b0C.<\/p>\n\n\n\n<h2>Secrete pentru un rezultat reu\u0219it<\/h2>\n\n\n\n<p>\ud83d\udca1 <strong>G\u0103tirea lent\u0103 este cea care fr\u0103geze\u0219te carnea.<\/strong> Capacul p\u0103streaz\u0103 umiditatea \u00een interior, \u00eens\u0103 orificiul pentru abur trebuie s\u0103 r\u0103m\u00e2n\u0103 liber.<\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Nu amesteca buc\u0103\u021bile \u00een timpul fierberii.<\/strong> Astfel, pe\u0219tele \u00ee\u0219i p\u0103streaz\u0103 mai bine forma.<\/p>\n\n\n\n<p>\ud83d\udca1 <strong>Nu presupune c\u0103 toate oasele pot fi m\u00e2ncate.<\/strong> Fierberea \u00eendelungat\u0103 le poate \u00eenmuia, dar rezultatul depinde de grosimea lor \u0219i de metoda de g\u0103tire. Verific\u0103 fiecare bucat\u0103 \u0219i \u00eendep\u0103rteaz\u0103 oasele care au r\u0103mas tari. Copiii trebuie supraveghea\u021bi cu deosebit\u0103 aten\u021bie.<\/p>\n\n\n\n<p>\ud83d\udca1 Pentru un gust mai intens, po\u021bi ad\u0103uga de la \u00eenceput jum\u0103tate de ardei iute t\u0103iat \u00een rondele sub\u021biri.<\/p>\n\n\n\n<p>\ud83d\udca1 Preparatul devine mai aromat dup\u0103 o noapte la frigider. Serve\u0219te-l rece, cu pu\u021bin\u0103 zeam\u0103, al\u0103turi de cartofi fier\u021bi, m\u0103m\u0103lig\u0103 sau p\u00e2ine proasp\u0103t\u0103.<\/p>\n\n\n\n<h2>C\u00e2t timp se p\u0103streaz\u0103?<\/h2>\n\n\n\n<p>Macroul poate fi \u021binut <strong>3\u20134 zile la frigider<\/strong>, \u00eentr-un recipient curat \u0219i bine \u00eenchis, la cel mult 4\u00b0C. P\u0103streaz\u0103-l \u00eempreun\u0103 cu zeama \u0219i scoate de fiecare dat\u0103 numai por\u021bia pe care urmeaz\u0103 s\u0103 o consumi.<\/p>\n\n\n\n<p><strong>Poft\u0103 bun\u0103 \u0219i spor la g\u0103tit! \ud83d\udc99<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>G\u0103tit \u00eencet, \u00eentr-o zeam\u0103 parfumat\u0103 cu dafin, coriandru \u0219i ienibahar, macroul devine fraged \u0219i aromat, iar carnea se desprinde u\u0219or. Preparatul este \u0219i mai gustos<\/p>\n","protected":false},"author":1,"featured_media":49985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/49996"}],"collection":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=49996"}],"version-history":[{"count":1,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/49996\/revisions"}],"predecessor-version":[{"id":49997,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/49996\/revisions\/49997"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/49985"}],"wp:attachment":[{"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=49996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=49996"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=49996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}