Nu ad\u0103uga\u021bi lapte sau ap\u0103 \u00een piureul de cartofi: acest ingredient \u00eel face mai cremos dec\u00e2t cel de la restaurant.<\/p>\n
De ce s\u0103 \u00eenlocui\u021bi laptele cu sm\u00e2nt\u00e2n\u0103?<\/p>\n
Mai mult\u0103 gr\u0103sime, mai mult\u0103 fragede\u021be: sm\u00e2nt\u00e2na acoper\u0103 fiecare bucat\u0103 de cartof, oferindu-i o emulsie m\u0103t\u0103soas\u0103 \u0219i fin\u0103.<\/p>\n
Temperatur\u0103 stabil\u0103: pre\u00eenc\u0103lzirea sm\u00e2nt\u00e2nii \u00eenainte de a o ad\u0103uga \u00een tigaie \u00eempiedic\u0103 r\u0103cirea cartofilor, astfel \u00eenc\u00e2t piureul de cartofi este u\u0219or \u0219i catifelat.<\/p>\n
Sm\u00e2nt\u00e2n\u0103 proasp\u0103t\u0103<\/p>\n
Delicios: Untul este cea mai important\u0103 arom\u0103, dar sm\u00e2nt\u00e2na adaug\u0103 o not\u0103 de dulcea\u021b\u0103 care echilibreaz\u0103 \u0219i eviden\u021biaz\u0103 celelalte arome.<\/p>\n
Ingrediente<\/p>\n
(Dac\u0103 este necesar, ad\u0103uga\u021bi mult 1 kg de cartofi)<\/p>\n
1 kg de cartofi f\u0103ino\u0219i (Asterix este excelent)<\/p>\n
175 g unt rece, t\u0103iat cubule\u021be<\/p>\n
Sm\u00e2nt\u00e2n\u0103 fierbinte (sau Cr xxxme fra xxxche, servit\u0103 \u00eentr-un recipient; ad\u0103uga\u021bi treptat pe m\u0103sur\u0103 ce g\u0103ti\u021bi; se poate folosi sm\u00e2nt\u00e2n\u0103 f\u0103r\u0103 lactoz\u0103)<\/p>\n
Sare din bel\u0219ug<\/p>\n
Op\u021bional: un praf de piper alb proasp\u0103t m\u0103cinat<\/p>\n
Pentru a termina: chives sau p\u0103trunjel tocat<\/p>\n
Instruc\u021biuni pas cu pas<\/p>\n
Re\u021beta continu\u0103 pe pagina urm\u0103toare
\nCur\u0103\u021ba\u021bi, t\u0103ia\u021bi \u0219i g\u0103ti\u021bi<\/p>\n
Sp\u0103la\u021bi, cur\u0103\u021ba\u021bi \u0219i t\u0103ia\u021bi cartofii \u00een buc\u0103\u021bi medii.<\/p>\n
Acoperi\u021bi cu ap\u0103 rece, s\u0103rat\u0103 (aproximativ 1 lingur\u0103 plat\u0103 de sare la litru).<\/p>\n
G\u0103ti\u021bi la foc mare timp de aproximativ 20 de minute, p\u00e2n\u0103 c\u00e2nd cartofii se paseaz\u0103 u\u0219or cu o furculi\u021b\u0103.<\/p>\n
Goli\u021bi p\u00e2n\u0103 sunt fier\u021bi.<\/p>\n
Scurge\u021bi apa \u0219i ad\u0103uga\u021bi cartofii fierbin\u021bi \u00een tigaie. G\u0103ti\u021bi la foc foarte mic timp de 2-3 minute, amestec\u00e2nd u\u0219or pentru a evapora orice umiditate r\u0103mas\u0103.<\/p>\n
Amesteca\u021bi-i cu grij\u0103.<\/p>\n
C\u00e2t sunt \u00eenc\u0103 fierbin\u021bi, pasa\u021bi-i cu un zdrobitor de cartofi sau cu o r\u0103z\u0103toare de ulei de ricin.<\/p>\n
Nu folosi\u021bi un robot de buc\u0103t\u0103rie sau un blender: aceste dispozitive supraactiveaz\u0103 amidonul \u0219i fac piureul de cartofi elastic.<\/p>\n
Ad\u0103uga\u021bi untul.<\/p>\n
Ad\u0103uga\u021bi imediat buc\u0103\u021bile de unt pentru a se topi sub foc.<\/p>\n
Amesteca\u021bi \u00eencet p\u00e2n\u0103 c\u00e2nd untul este complet \u00eencorporat.<\/p>\n
Ad\u0103uga\u021bi sm\u00e2nt\u00e2na cald\u0103.<\/p>\n
\u00cenc\u0103lzi\u021bi sm\u00e2nt\u00e2na (f\u0103r\u0103 a fierbe) \u00eentr-o crati\u021b\u0103 mic\u0103 sau la microunde.<\/p>\n
\u00cencet, amestec\u00e2nd continuu, turna\u021bi-o \u00een amestec p\u00e2n\u0103 ob\u021bine\u021bi consisten\u021ba dorit\u0103: nici prea lichid\u0103, nici prea groas\u0103.<\/p>\n
Condimenta\u021bi. Ad\u0103uga\u021bi sare.<\/p>\n
Pe scurt: transfera\u021bi piureul de cartofi \u00eentr-un bol de servire \u0219i pres\u0103ra\u021bi cu chives ras. Aceast\u0103 plant\u0103 adaug\u0103 culoare \u0219i prospe\u021bime.<\/p>\n
B\u0103uturi: alegerea cartofilor este esen\u021bial\u0103 pentru o spum\u0103 reu\u0219it\u0103. Alege\u021bi f\u0103inuri cu un con\u021binut mai mare de amidon \u0219i un con\u021binut mai mic de ap\u0103 pentru a face spuma fin\u0103 \u0219i cremoas\u0103.<\/p>\n
Temperatura este important\u0103: untul \u0219i sm\u00e2nt\u00e2na trebuie s\u0103 fie calde sau cel pu\u021bin la temperatura camerei. Ingredientele reci vor r\u0103ci amestecul \u0219i \u00eei vor schimba textura.<\/p>\n
St\u0103p\u00e2ne\u0219te textura: adaug\u0103 treptat sm\u00e2nt\u00e2na. Ob\u021binerea texturii fine dorite este mai u\u0219oar\u0103 dec\u00e2t fixarea ei.<\/p>\n
O modalitate elegant\u0103 de a folosi piureul de cartofi r\u0103mas? Adaug\u0103 br\u00e2nza, modeleaz\u0103 fripturi \u0219i t\u0103v\u0103le\u0219te-le prin pesmet: sunt garnituri crocante a doua zi.<\/p>\n
Combina\u021bii f\u0103r\u0103 r\u0103spuns<\/p>\n
Crust\u0103 de friptur\u0103 spart\u0103 \u0219i piure de cartofi fine: combina\u021bia perfect\u0103.<\/p>\n
Chiftele \u00een sos de ro\u0219ii – un sos de ro\u0219ii bun \u0219i cremos este potrivit pentru pe\u0219te.<\/p>\n
Pe\u0219te la gr\u0103tar – un contrast de compozi\u021bii care accentueaz\u0103 aromele.<\/p>\n
P\u00e2ine proasp\u0103t\u0103, f\u0103cut\u0103 manual – cine spune c\u0103 piureul de cartofi nu poate fi vedeta unei gust\u0103ri?<\/p>\n","protected":false},"excerpt":{"rendered":"
Nu ad\u0103uga\u021bi lapte sau ap\u0103 \u00een piureul de cartofi: acest ingredient \u00eel face mai cremos dec\u00e2t cel de la restaurant.…<\/p>\n","protected":false},"author":1,"featured_media":2174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/comments?post=2173"}],"version-history":[{"count":1,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2173\/revisions"}],"predecessor-version":[{"id":2175,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/posts\/2173\/revisions\/2175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media\/2174"}],"wp:attachment":[{"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/media?parent=2173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/categories?post=2173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete-sfaturi.fkinw.com\/staging\/wp-json\/wp\/v2\/tags?post=2173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}