{"id":50814,"date":"2026-09-29T07:01:10","date_gmt":"2026-09-29T07:01:10","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=50814"},"modified":"2026-09-29T07:01:10","modified_gmt":"2026-09-29T07:01:10","slug":"piftie-de-porc-dupa-metoda-gabrielei-cristea-trucurile-pentru-o-zeama-limpede-si-aromata","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=50814","title":{"rendered":"Piftie de porc dup\u0103 metoda Gabrielei Cristea \u2013 trucurile pentru o zeam\u0103 limpede \u0219i aromat\u0103"},"content":{"rendered":"\n<p>Piftia de porc r\u0103m\u00e2ne unul dintre preparatele tradi\u021bionale nelipsite de pe multe mese de s\u0103rb\u0103toare. Pentru a ie\u0219i <strong>limpede, bine \u00eenchegat\u0103 \u0219i aromat\u0103<\/strong>, Gabriela Cristea a prezentat modul \u00een care o preg\u0103te\u0219te acas\u0103, iar unul dintre lucrurile asupra c\u0103rora insist\u0103 este spumarea foarte atent\u0103 \u00een timpul fierberii.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Preparatul nu are nevoie de gelatin\u0103 ad\u0103ugat\u0103 dac\u0103 sunt folosite suficiente picioare, urechi \u0219i rasol de porc, deoarece aceste buc\u0103\u021bi sunt bogate \u00een \u021besut conjunctiv care ajut\u0103 zeama s\u0103 se \u00eenchege dup\u0103 r\u0103cire.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83d\uded2 Ingrediente<\/h2>\n\n\n\n<p>Pentru piftie ave\u021bi nevoie de:<\/p>\n\n\n\n<ul>\n<li><strong>urechi de porc<\/strong><\/li>\n\n\n\n<li><strong>picioare de porc<\/strong><\/li>\n\n\n\n<li><strong>un rasol de porc<\/strong><\/li>\n\n\n\n<li><strong>1 ceap\u0103<\/strong><\/li>\n\n\n\n<li><strong>1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi<\/strong><\/li>\n\n\n\n<li>c\u00e2teva <strong>boabe de piper<\/strong><\/li>\n\n\n\n<li>c\u00e2teva <strong>foi de dafin<\/strong><\/li>\n\n\n\n<li><strong>sare grunjoas\u0103<\/strong><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Pentru aromatizarea final\u0103 a zemii, Gabriela Cristea mai folose\u0219te \u0219i aproximativ <strong>3 c\u0103\u021bei de usturoi pisa\u021bi cu sare<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h1>\ud83d\udc69\u200d\ud83c\udf73 Cum se prepar\u0103<\/h1>\n\n\n\n<h2>1. Cur\u0103\u021ba\u021bi foarte bine carnea<\/h2>\n\n\n\n<p>Urechile \u0219i picioarele de porc trebuie cur\u0103\u021bate atent \u00eenainte de fierbere.<\/p>\n\n\n\n<p>Pune\u021bi apoi \u00eentr-o oal\u0103 \u00eenc\u0103p\u0103toare:<\/p>\n\n\n\n<ul>\n<li>urechile;<\/li>\n\n\n\n<li>picioarele;<\/li>\n\n\n\n<li>rasolul.<\/li>\n<\/ul>\n\n\n\n<p>Acoperi\u021bi cu ap\u0103 \u0219i pune\u021bi oala la <strong>foc mic<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>2. Secretul unei piftii c\u00e2t mai limpezi<\/h2>\n\n\n\n<p>Pe m\u0103sur\u0103 ce apa se \u00eenc\u0103lze\u0219te, la suprafa\u021b\u0103 va ap\u0103rea spum\u0103.<\/p>\n\n\n\n<p>Aceasta trebuie \u00eendep\u0103rtat\u0103 \u00een mod repetat cu o spumier\u0103.<\/p>\n\n\n\n<p>Gabriela Cristea subliniaz\u0103 c\u0103 <strong>spumarea trebuie continuat\u0103 p\u00e2n\u0103 c\u00e2nd zeama nu mai formeaz\u0103 spum\u0103<\/strong>, acesta fiind unul dintre pa\u0219ii pe care \u00eei consider\u0103 importan\u021bi pentru rezultatul final.<\/p>\n\n\n\n<p>Carnea se las\u0103 s\u0103 fiarb\u0103 lent aproximativ <strong>2\u20133 ore<\/strong>, p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 se desprind\u0103 u\u0219or de pe oase.<\/p>\n\n\n\n<p>Fierberea lent\u0103 este preferabil\u0103 unui clocot foarte puternic, mai ales dac\u0103 vre\u021bi ca zeama s\u0103 r\u0103m\u00e2n\u0103 c\u00e2t mai limpede.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>3. Ad\u0103uga\u021bi aromele<\/h2>\n\n\n\n<p>Dup\u0103 aproximativ dou\u0103 ore \u0219i jum\u0103tate, c\u00e2nd carnea este aproape gata, se adaug\u0103:<\/p>\n\n\n\n<ul>\n<li>ceapa \u00eentreag\u0103;<\/li>\n\n\n\n<li>c\u0103p\u0103\u021b\u00e2na de usturoi;<\/li>\n\n\n\n<li>boabele de piper;<\/li>\n\n\n\n<li>foile de dafin.<\/li>\n<\/ul>\n\n\n\n<p>L\u0103sa\u021bi totul s\u0103 mai fiarb\u0103 la foc mic aproximativ <strong>30\u201345 de minute<\/strong>.<\/p>\n\n\n\n<p>\u00cen total, piftia ajunge astfel la aproximativ <strong>3 ore sau pu\u021bin peste 3 ore de fierbere<\/strong>, \u00een func\u021bie de cantitatea \u0219i m\u0103rimea buc\u0103\u021bilor de carne.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>4. Scoate\u021bi carnea de pe oase<\/h2>\n\n\n\n<p>Opri\u021bi focul \u0219i l\u0103sa\u021bi preparatul s\u0103 se r\u0103coreasc\u0103 suficient c\u00e2t s\u0103 poat\u0103 fi manevrat \u00een siguran\u021b\u0103.<\/p>\n\n\n\n<p>Scoate\u021bi carnea din oal\u0103 \u0219i desprinde\u021bi-o cu grij\u0103 de pe oase.<\/p>\n\n\n\n<p>\u00cendep\u0103rta\u021bi oasele \u0219i por\u021biunile pe care nu dori\u021bi s\u0103 le p\u0103stra\u021bi, apoi distribui\u021bi carnea \u00een boluri sau caserole.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83e\uddc4 5. Al doilea truc: usturoiul pentru aroma final\u0103<\/h2>\n\n\n\n<p>Separat, pisa\u021bi aproximativ <strong>3 c\u0103\u021bei de usturoi cu pu\u021bin\u0103 sare grunjoas\u0103<\/strong>.<\/p>\n\n\n\n<p>\u00cen metoda prezentat\u0103 de Gabriela Cristea, usturoiul pisat este ad\u0103ugat \u00een zeama care s-a r\u0103corit, apoi lichidul este strecurat \u00eenainte de a fi turnat peste carne. Ea explic\u0103 aceast\u0103 alegere prin faptul c\u0103 prefer\u0103 aroma ob\u021binut\u0103 atunci c\u00e2nd usturoiul nu este pus \u00een zeama foarte fierbinte.<\/p>\n\n\n\n<p>Zeama poate fi potrivit\u0103 de sare \u00eenainte de montarea piftiei. \u00cen varianta ei, lichidul este l\u0103sat <strong>pu\u021bin mai s\u0103rat dec\u00e2t gustul dorit al preparatului final<\/strong>, deoarece carnea nu fusese s\u0103rat\u0103 separat.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>6. Montarea piftiei<\/h2>\n\n\n\n<p>A\u0219eza\u021bi carnea \u00een recipiente.<\/p>\n\n\n\n<p>Strecura\u021bi zeama printr-o sit\u0103 fin\u0103 \u0219i turna\u021bi-o peste carne p\u00e2n\u0103 c\u00e2nd aceasta este bine acoperit\u0103.<\/p>\n\n\n\n<p>Folosi\u021bi de preferin\u021b\u0103 recipiente cu capac.<\/p>\n\n\n\n<p>Pune\u021bi piftia la frigider \u0219i l\u0103sa\u021bi-o s\u0103 se \u00eenchege, de regul\u0103 p\u00e2n\u0103 a doua zi.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h1>\u2b50 Cele mai importante trucuri<\/h1>\n\n\n\n<p>Pentru o piftie reu\u0219it\u0103:<\/p>\n\n\n\n<p><strong>Fierbe\u021bi la foc mic.<\/strong> Un clocot violent poate tulbura zeama.<\/p>\n\n\n\n<p><strong>\u00cendep\u0103rta\u021bi spuma cu r\u0103bdare.<\/strong> Acesta este unul dintre principalele trucuri prezentate de Gabriela Cristea.<\/p>\n\n\n\n<p><strong>Folosi\u021bi picioare \u0219i urechi de porc.<\/strong> Sunt tocmai buc\u0103\u021bile care ajut\u0103 piftia s\u0103 se \u00eenchege natural.<\/p>\n\n\n\n<p><strong>Nu v\u0103 gr\u0103bi\u021bi cu usturoiul final.<\/strong> \u00cen aceast\u0103 metod\u0103, c\u00e2\u021biva c\u0103\u021bei pisa\u021bi sunt ad\u0103uga\u021bi dup\u0103 ce zeama s-a r\u0103corit.<\/p>\n\n\n\n<p><strong>Strecura\u021bi bine zeama<\/strong> \u00eenainte de a o turna peste carne.<\/p>\n\n\n\n<h2>\ud83e\uddca Important pentru p\u0103strare<\/h2>\n\n\n\n<p>Piftia este un preparat perisabil \u0219i trebuie p\u0103strat\u0103 la frigider.<\/p>\n\n\n\n<p>Nu este recomandat s\u0103 l\u0103sa\u021bi oala ore \u00eentregi pe mas\u0103 pentru a se r\u0103ci complet. Pentru r\u0103cire mai rapid\u0103, preparatul poate fi \u00eemp\u0103r\u021bit \u00een recipiente mai mici \u0219i pu\u021bin ad\u00e2nci.<\/p>\n\n\n\n<p>Recomand\u0103rile de siguran\u021b\u0103 alimentar\u0103 indic\u0103 refrigerarea alimentelor g\u0103tite \u00een <strong>cel mult dou\u0103 ore<\/strong>, deoarece r\u0103cirea lent\u0103 la temperatura camerei favorizeaz\u0103 dezvoltarea bacteriilor.<\/p>\n\n\n\n<p>\u00cen general, preparatele g\u0103tite p\u0103strate corect la frigider sunt recomandate pentru consum \u00een aproximativ <strong>3\u20134 zile<\/strong>.<\/p>\n\n\n\n<h2>\ud83c\udf7d\ufe0f Rezultatul<\/h2>\n\n\n\n<p>Dup\u0103 c\u00e2teva ore la rece, zeama se transform\u0103 \u00eentr-un aspic ferm \u0219i aromat, iar carnea r\u0103m\u00e2ne distribuit\u0103 \u00een interior.<\/p>\n\n\n\n<p>Servit\u0103 rece, simpl\u0103 sau cu pu\u021bin hrean al\u0103turi, piftia este unul dintre acele preparate tradi\u021bionale pentru care <strong>r\u0103bdarea la fierbere \u0219i c\u00e2teva detalii simple fac diferen\u021ba<\/strong>.<\/p>\n\n\n\n<p>Iar \u00een metoda prezentat\u0103 de Gabriela Cristea, dou\u0103 lucruri ies \u00een eviden\u021b\u0103: <strong>spumarea atent\u0103 a zemii \u0219i usturoiul ad\u0103ugat la final pentru aroma pe care o prefer\u0103<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piftia de porc r\u0103m\u00e2ne unul dintre preparatele tradi\u021bionale nelipsite de pe multe mese de s\u0103rb\u0103toare. Pentru a ie\u0219i limpede, bine \u00eenchegat\u0103 \u0219i aromat\u0103, Gabriela Cristea<\/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":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50814"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50814"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50814\/revisions"}],"predecessor-version":[{"id":50815,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/50814\/revisions\/50815"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/49985"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}