{"id":136,"date":"2022-02-14T16:05:35","date_gmt":"2022-02-14T16:05:35","guid":{"rendered":"http:\/\/pitzicultural.ro\/?p=136"},"modified":"2022-02-16T17:34:03","modified_gmt":"2022-02-16T17:34:03","slug":"cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5","status":"publish","type":"post","link":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/","title":{"rendered":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5"},"content":{"rendered":"\n

Aparent, s\u0103 faci o friptur\u0103, nu e ca \u0219i cum ai construi bombe nucleare. Dar de c\u00e2te ori nu vi s-a \u00eent\u00e2mplat s\u0103 m\u00e2nca\u021bi buc\u0103\u021bi de carne la fel de suculente ca talpa unor bocanci?<\/p>\n\n\n\n

Sau de c\u00e2te ori nu a\u021bi citit prin vreo re\u021bet\u0103 c\u0103 trebuie s\u0103 scoate\u021bi friptura din cuptor c\u00e2nd temperatura c\u0103rnii a ajuns la X grade?<\/p>\n\n\n\n

Dac\u0103 v\u0103 imagina\u021bi c\u0103 \u00eentr-un restaurant care serveste c\u00e2teva zeci de por\u021bii pe zi, \u00eentr-un interval scurt, are cineva timp s\u0103 \u00eenfig\u0103 termometrul \u00een fiecare buc\u0103\u021bic\u0103 de carne v\u0103 \u00een\u0219ela\u021bi amarnic.<\/p>\n\n\n\n

Secretele nu sunt mare filosofie, sunt u\u0219or de re\u021binut \u0219i s\u0103 nu-mi spune\u021bi mie pitzi dac\u0103 da\u021bi gre\u0219 cu ele.<\/p>\n\n\n\n

1. Gr\u0103tarul trebuie s\u0103 fie bine \u00eencins. At\u00e2t de bine, c\u0103 dac\u0103 \u021bine\u021bi m\u00e2na deasupra lui la 5 cm, sim\u021bi\u021bi c\u0103 v\u0103 arde. 1001, 1002, 1003, 1004, 1005, dac\u0103 ave\u021bi timp s\u0103 spune\u021bi 1006 si nu v-a ars, mai are nevoie de timp. C\u00e2nd pune\u021bi carnea pe el trebuie s\u0103 se aud\u0103 un sf\u00e2rrrrr melodios. Nu se aude, nu e gata. La cuptor nu e valabil. Adic\u0103, dac\u0103 voi vre\u021bi s\u0103 b\u0103ga\u021bi m\u00e2na \u00een cuptor, treaba voastr\u0103, dar nu \u0219tiu cum mai m\u00e2nca\u021bi dup\u0103. A\u0219adar, \u00eel aprinde\u021bi, savura\u021bi un deget de vin \u0219i e ok. Am zis savura\u021bi, nu-l da\u021bi peste cap. Focul s\u0103 fie pu\u021bin iute, a\u0219a ca atunci c\u00e2nd dep\u0103\u0219i\u021bi cu 5 km viteza legal\u0103, c\u0103 v\u0103 iart\u0103 la radar.<\/p>\n\n\n\n

2. Carnea sp\u0103lat\u0103 trebuie tamponat\u0103 cu \u0219erve\u021bele, s\u0103 sc\u0103p\u0103m de excesul de ap\u0103. Nu vre\u021bi s\u0103 ave\u021bi o balt\u0103 \u00een tava din cuptor, se arde si scoate fum. Pe gr\u0103tar v\u0103 poate stinge jarul, iar se face fum, iar trebuie s\u0103 sufla\u021bi s\u0103 se aprind\u0103, \u0219ti\u021bi voi.<\/p>\n\n\n\n

3. Carnea se \u00eencearc\u0103 cu degetul. Rapid, c\u0103 altfel ave\u021bi un alt tip de friptur\u0103. Cea \u00een (foarte) s\u00e2nge are consisten\u021ba por\u021biunii de sub degetul mare c\u00e2nd \u00eel uni\u021bi cu ar\u0103t\u0103torul. Folosi\u021bi st\u00e2nga \u0219i \u00eencerca\u021bi cu dreapta. Pentru st\u00e2ngaci e invers. Pentru cea medium rare folosi\u021bi mijlociul \u0219i degetul mare. \u0218i tot a\u0219a p\u00e2n\u0103 ce ajunge\u021bi la degetul mic, unde e cea bine f\u0103cut\u0103, at\u00e2t de bine, c\u0103 orice carnivor ca mine o s\u0103 spun\u0103 c\u0103 v-a\u021bi b\u0103tut joc de ea.<\/p>\n\n\n\n

4. \u0102sta e cel mai important pas, C\u00e2nd lua\u021bi carnea de pe gr\u0103tar, n-o tr\u00e2nti\u021bi direct \u00een farfurie \u0219i v\u0103 apuca\u021bi s\u0103 m\u00e2nca\u021bi. O l\u0103sa\u021bi \u00een tav\u0103 sau \u00eentr-un vas \u0219i o acoperi\u021bi cu folie de aluminiu. Pentru ecologi\u0219tii care nu posed\u0103 a\u0219a ceva merge \u0219i un capac din acela\u0219i material cu castronul. O l\u0103sa\u021bi c\u00e2t  mai pune\u021bi o gur\u0103 de vin \u00een paharul gol, spune\u021bi clar \u201dde data asta mi-a ie\u0219it\u201d apoi \u00eel be\u021bi. Am zis s\u0103-l be\u021bi, nu s\u0103-l da\u021bi peste cap. Chiar \u0219i o carne bine f\u0103cut\u0103 va fi c\u00e2t de c\u00e2t suculent\u0103, \u0219i nu o va \u00eenghi\u021bi nimeni cu cr\u0103ci.<\/p>\n\n\n\n

5. Aproape la fel de important ca 4. Nu \u00een\u021bepa\u021bi carnea cu furculi\u021ba, c\u0103 pierde sucurile interioare \u0219i, \u0219ti\u021bi voi, t\u0103lpi. Un italian era s\u0103 m\u0103 omoare c\u0103 am pus m\u00e2na pe o furculi\u021b\u0103 \u0219i am apropiat-o de o bistecca fiorentina. M-am speriat at\u00e2t de r\u0103u, c\u0103 de atunci, de fiecare dat\u0103 c\u00e2nd sunt invitat\u0103 la un gr\u0103tar pe c\u0103rbuni merg cu un cle\u0219te pentru \u00eentors carnea \u00een geant\u0103, iar la cuptor, cu o spatul\u0103 de lemn care m\u0103 salveaz\u0103 de co\u0219maruri.<\/p>\n\n\n\n

Hai c\u0103 e mai simplu dec\u00e2t s\u0103 pr\u0103je\u0219ti un ou. Cel pu\u021bin eu a\u0219a zic, nu de alta, dar n-am pr\u0103jit \u00een via\u021ba mea un ou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aparent, s\u0103 faci o friptur\u0103, nu e ca \u0219i cum ai construi bombe nucleare. Dar de c\u00e2te ori nu vi s-a \u00eent\u00e2mplat s\u0103 m\u00e2nca\u021bi buc\u0103\u021bi de carne la fel de suculente ca talpa unor bocanci? Sau de c\u00e2te ori nu a\u021bi citit prin vreo re\u021bet\u0103 c\u0103 trebuie s\u0103 scoate\u021bi friptura din cuptor c\u00e2nd temperatura c\u0103rnii a ajuns la X grade? Dac\u0103 v\u0103 imagina\u021bi c\u0103 \u00eentr-un restaurant care serveste c\u00e2teva zeci de por\u021bii pe zi, \u00eentr-un interval scurt, are cineva timp s\u0103 \u00eenfig\u0103 termometrul \u00een fiecare buc\u0103\u021bic\u0103 de carne v\u0103 \u00een\u0219ela\u021bi amarnic. Secretele nu sunt mare filosofie, sunt u\u0219or de re\u021binut \u0219i s\u0103 nu-mi spune\u021bi mie pitzi dac\u0103 da\u021bi gre\u0219 cu ele. 1. Gr\u0103tarul trebuie s\u0103 fie bine \u00eencins. At\u00e2t de bine, c\u0103 dac\u0103 \u021bine\u021bi m\u00e2na deasupra lui la 5 cm, sim\u021bi\u021bi c\u0103 v\u0103 arde. 1001, 1002, 1003, 1004, 1005, dac\u0103 ave\u021bi timp s\u0103 spune\u021bi 1006 si nu v-a ars, mai are nevoie de timp. C\u00e2nd pune\u021bi carnea pe el trebuie s\u0103 se aud\u0103 un sf\u00e2rrrrr melodios. Nu se aude, nu e gata. La cuptor nu e valabil. Adic\u0103, dac\u0103 voi vre\u021bi s\u0103 b\u0103ga\u021bi m\u00e2na \u00een cuptor, treaba voastr\u0103, dar nu \u0219tiu cum mai m\u00e2nca\u021bi dup\u0103. A\u0219adar, \u00eel aprinde\u021bi, savura\u021bi un deget de vin \u0219i e ok. Am zis savura\u021bi, nu-l da\u021bi peste cap. Focul s\u0103 fie pu\u021bin iute, a\u0219a ca atunci c\u00e2nd dep\u0103\u0219i\u021bi cu 5 km viteza legal\u0103, c\u0103 v\u0103 iart\u0103 la radar. 2. Carnea sp\u0103lat\u0103 trebuie tamponat\u0103 cu \u0219erve\u021bele, s\u0103 sc\u0103p\u0103m de excesul de ap\u0103. Nu vre\u021bi s\u0103 ave\u021bi o balt\u0103 \u00een tava din cuptor, se arde si scoate fum. Pe gr\u0103tar v\u0103 poate stinge jarul, iar se face fum, iar trebuie s\u0103 sufla\u021bi s\u0103 se aprind\u0103, \u0219ti\u021bi voi. 3. Carnea se \u00eencearc\u0103 cu degetul. Rapid, c\u0103 altfel ave\u021bi un alt tip de friptur\u0103. Cea \u00een (foarte) s\u00e2nge are consisten\u021ba por\u021biunii de sub degetul mare c\u00e2nd \u00eel uni\u021bi cu ar\u0103t\u0103torul. Folosi\u021bi st\u00e2nga \u0219i \u00eencerca\u021bi cu dreapta. Pentru st\u00e2ngaci e invers. Pentru cea medium rare folosi\u021bi mijlociul \u0219i degetul mare. \u0218i tot a\u0219a p\u00e2n\u0103 ce ajunge\u021bi la degetul mic, unde e cea bine f\u0103cut\u0103, at\u00e2t de bine, c\u0103 orice carnivor ca mine o s\u0103 spun\u0103 c\u0103 v-a\u021bi b\u0103tut joc de ea. 4. \u0102sta e cel mai important pas, C\u00e2nd lua\u021bi carnea de pe gr\u0103tar, n-o tr\u00e2nti\u021bi direct \u00een farfurie \u0219i v\u0103 apuca\u021bi s\u0103 m\u00e2nca\u021bi. O l\u0103sa\u021bi \u00een tav\u0103 sau \u00eentr-un vas \u0219i o acoperi\u021bi cu folie de aluminiu. Pentru ecologi\u0219tii care nu posed\u0103 a\u0219a ceva merge \u0219i un capac din acela\u0219i material cu castronul. O l\u0103sa\u021bi c\u00e2t  mai pune\u021bi o gur\u0103 de vin \u00een paharul gol, spune\u021bi clar \u201dde data asta mi-a ie\u0219it\u201d apoi \u00eel be\u021bi. Am zis s\u0103-l be\u021bi, nu s\u0103-l da\u021bi peste cap. Chiar \u0219i o carne bine f\u0103cut\u0103 va fi c\u00e2t de c\u00e2t suculent\u0103, \u0219i nu o va \u00eenghi\u021bi nimeni cu cr\u0103ci. 5. Aproape la fel de important ca 4. Nu \u00een\u021bepa\u021bi carnea cu furculi\u021ba, c\u0103 pierde sucurile interioare \u0219i, \u0219ti\u021bi voi, t\u0103lpi. Un italian era s\u0103 m\u0103 omoare c\u0103 am pus m\u00e2na pe o furculi\u021b\u0103 \u0219i am apropiat-o de o bistecca fiorentina. M-am speriat at\u00e2t de r\u0103u, c\u0103 de atunci, de fiecare dat\u0103 c\u00e2nd sunt invitat\u0103 la un gr\u0103tar pe c\u0103rbuni merg cu un cle\u0219te pentru \u00eentors carnea \u00een geant\u0103, iar la cuptor, cu o spatul\u0103 de lemn care m\u0103 salveaz\u0103 de co\u0219maruri. Hai c\u0103 e mai simplu dec\u00e2t s\u0103 pr\u0103je\u0219ti un ou. Cel pu\u021bin eu a\u0219a zic, nu de alta, dar n-am pr\u0103jit \u00een via\u021ba mea un ou.<\/p>\n","protected":false},"author":4,"featured_media":137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[13,57,87,50,52],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicii-si-suplicii","tag-de-incercat","tag-de-mancat","tag-friptura","tag-pitzibucatar","tag-retete"],"yoast_head":"\nCum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural\" \/>\n<meta property=\"og:description\" content=\"Aparent, s\u0103 faci o friptur\u0103, nu e ca \u0219i cum ai construi bombe nucleare. Dar de c\u00e2te ori nu vi s-a \u00eent\u00e2mplat s\u0103 m\u00e2nca\u021bi buc\u0103\u021bi de carne la fel de suculente ca talpa unor bocanci? Sau de c\u00e2te ori nu a\u021bi citit prin vreo re\u021bet\u0103 c\u0103 trebuie s\u0103 scoate\u021bi friptura din cuptor c\u00e2nd temperatura c\u0103rnii a ajuns la X grade? Dac\u0103 v\u0103 imagina\u021bi c\u0103 \u00eentr-un restaurant care serveste c\u00e2teva zeci de por\u021bii pe zi, \u00eentr-un interval scurt, are cineva timp s\u0103 \u00eenfig\u0103 termometrul \u00een fiecare buc\u0103\u021bic\u0103 de carne v\u0103 \u00een\u0219ela\u021bi amarnic. Secretele nu sunt mare filosofie, sunt u\u0219or de re\u021binut \u0219i s\u0103 nu-mi spune\u021bi mie pitzi dac\u0103 da\u021bi gre\u0219 cu ele. 1. Gr\u0103tarul trebuie s\u0103 fie bine \u00eencins. At\u00e2t de bine, c\u0103 dac\u0103 \u021bine\u021bi m\u00e2na deasupra lui la 5 cm, sim\u021bi\u021bi c\u0103 v\u0103 arde. 1001, 1002, 1003, 1004, 1005, dac\u0103 ave\u021bi timp s\u0103 spune\u021bi 1006 si nu v-a ars, mai are nevoie de timp. C\u00e2nd pune\u021bi carnea pe el trebuie s\u0103 se aud\u0103 un sf\u00e2rrrrr melodios. Nu se aude, nu e gata. La cuptor nu e valabil. Adic\u0103, dac\u0103 voi vre\u021bi s\u0103 b\u0103ga\u021bi m\u00e2na \u00een cuptor, treaba voastr\u0103, dar nu \u0219tiu cum mai m\u00e2nca\u021bi dup\u0103. A\u0219adar, \u00eel aprinde\u021bi, savura\u021bi un deget de vin \u0219i e ok. Am zis savura\u021bi, nu-l da\u021bi peste cap. Focul s\u0103 fie pu\u021bin iute, a\u0219a ca atunci c\u00e2nd dep\u0103\u0219i\u021bi cu 5 km viteza legal\u0103, c\u0103 v\u0103 iart\u0103 la radar. 2. Carnea sp\u0103lat\u0103 trebuie tamponat\u0103 cu \u0219erve\u021bele, s\u0103 sc\u0103p\u0103m de excesul de ap\u0103. Nu vre\u021bi s\u0103 ave\u021bi o balt\u0103 \u00een tava din cuptor, se arde si scoate fum. Pe gr\u0103tar v\u0103 poate stinge jarul, iar se face fum, iar trebuie s\u0103 sufla\u021bi s\u0103 se aprind\u0103, \u0219ti\u021bi voi. 3. Carnea se \u00eencearc\u0103 cu degetul. Rapid, c\u0103 altfel ave\u021bi un alt tip de friptur\u0103. Cea \u00een (foarte) s\u00e2nge are consisten\u021ba por\u021biunii de sub degetul mare c\u00e2nd \u00eel uni\u021bi cu ar\u0103t\u0103torul. Folosi\u021bi st\u00e2nga \u0219i \u00eencerca\u021bi cu dreapta. Pentru st\u00e2ngaci e invers. Pentru cea medium rare folosi\u021bi mijlociul \u0219i degetul mare. \u0218i tot a\u0219a p\u00e2n\u0103 ce ajunge\u021bi la degetul mic, unde e cea bine f\u0103cut\u0103, at\u00e2t de bine, c\u0103 orice carnivor ca mine o s\u0103 spun\u0103 c\u0103 v-a\u021bi b\u0103tut joc de ea. 4. \u0102sta e cel mai important pas, C\u00e2nd lua\u021bi carnea de pe gr\u0103tar, n-o tr\u00e2nti\u021bi direct \u00een farfurie \u0219i v\u0103 apuca\u021bi s\u0103 m\u00e2nca\u021bi. O l\u0103sa\u021bi \u00een tav\u0103 sau \u00eentr-un vas \u0219i o acoperi\u021bi cu folie de aluminiu. Pentru ecologi\u0219tii care nu posed\u0103 a\u0219a ceva merge \u0219i un capac din acela\u0219i material cu castronul. O l\u0103sa\u021bi c\u00e2t  mai pune\u021bi o gur\u0103 de vin \u00een paharul gol, spune\u021bi clar \u201dde data asta mi-a ie\u0219it\u201d apoi \u00eel be\u021bi. Am zis s\u0103-l be\u021bi, nu s\u0103-l da\u021bi peste cap. Chiar \u0219i o carne bine f\u0103cut\u0103 va fi c\u00e2t de c\u00e2t suculent\u0103, \u0219i nu o va \u00eenghi\u021bi nimeni cu cr\u0103ci. 5. Aproape la fel de important ca 4. Nu \u00een\u021bepa\u021bi carnea cu furculi\u021ba, c\u0103 pierde sucurile interioare \u0219i, \u0219ti\u021bi voi, t\u0103lpi. Un italian era s\u0103 m\u0103 omoare c\u0103 am pus m\u00e2na pe o furculi\u021b\u0103 \u0219i am apropiat-o de o bistecca fiorentina. M-am speriat at\u00e2t de r\u0103u, c\u0103 de atunci, de fiecare dat\u0103 c\u00e2nd sunt invitat\u0103 la un gr\u0103tar pe c\u0103rbuni merg cu un cle\u0219te pentru \u00eentors carnea \u00een geant\u0103, iar la cuptor, cu o spatul\u0103 de lemn care m\u0103 salveaz\u0103 de co\u0219maruri. Hai c\u0103 e mai simplu dec\u00e2t s\u0103 pr\u0103je\u0219ti un ou. Cel pu\u021bin eu a\u0219a zic, nu de alta, dar n-am pr\u0103jit \u00een via\u021ba mea un ou.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\" \/>\n<meta property=\"og:site_name\" content=\"PitziCultural\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pitzicultural\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/pitzicultural\" \/>\n<meta property=\"article:published_time\" content=\"2022-02-14T16:05:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-16T17:34:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"pitzicultural\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scris de\" \/>\n\t<meta name=\"twitter:data1\" content=\"pitzicultural\" \/>\n\t<meta name=\"twitter:label2\" content=\"Timp estimat pentru citire\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\"},\"author\":{\"name\":\"pitzicultural\",\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb\"},\"headline\":\"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5\",\"datePublished\":\"2022-02-14T16:05:35+00:00\",\"dateModified\":\"2022-02-16T17:34:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\"},\"wordCount\":698,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb\"},\"image\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg\",\"keywords\":[\"de \u00eencercat\",\"de m\u00e2ncat\",\"friptur\u0103\",\"pitzibuc\u0103tar\",\"re\u021bete\"],\"articleSection\":[\"Delicii \u0219i suplicii\"],\"inLanguage\":\"ro-RO\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\",\"url\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\",\"name\":\"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural\",\"isPartOf\":{\"@id\":\"https:\/\/pitzicultural.ro\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg\",\"datePublished\":\"2022-02-14T16:05:35+00:00\",\"dateModified\":\"2022-02-16T17:34:03+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#breadcrumb\"},\"inLanguage\":\"ro-RO\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"ro-RO\",\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage\",\"url\":\"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg\",\"contentUrl\":\"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg\",\"width\":600,\"height\":400},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Prima pagin\u0103\",\"item\":\"https:\/\/pitzicultural.ro\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/pitzicultural.ro\/#website\",\"url\":\"https:\/\/pitzicultural.ro\/\",\"name\":\"PitziCultural\",\"description\":\"Loc de joac\u0103 cu sclipici. Texte \u0219i pretexte cu parfumuri.\",\"publisher\":{\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/pitzicultural.ro\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"ro-RO\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb\",\"name\":\"pitzicultural\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"ro-RO\",\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/01\/pexels-cottonbro-4684466-scaled-e1641915469665.jpg\",\"contentUrl\":\"http:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/01\/pexels-cottonbro-4684466-scaled-e1641915469665.jpg\",\"width\":1708,\"height\":1043,\"caption\":\"pitzicultural\"},\"logo\":{\"@id\":\"https:\/\/pitzicultural.ro\/#\/schema\/person\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/pitzicultural\",\"https:\/\/www.instagram.com\/pitzicultural\/\"],\"url\":\"https:\/\/pitzicultural.ro\/index.php\/author\/pitzicultural\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/","og_locale":"ro_RO","og_type":"article","og_title":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural","og_description":"Aparent, s\u0103 faci o friptur\u0103, nu e ca \u0219i cum ai construi bombe nucleare. Dar de c\u00e2te ori nu vi s-a \u00eent\u00e2mplat s\u0103 m\u00e2nca\u021bi buc\u0103\u021bi de carne la fel de suculente ca talpa unor bocanci? Sau de c\u00e2te ori nu a\u021bi citit prin vreo re\u021bet\u0103 c\u0103 trebuie s\u0103 scoate\u021bi friptura din cuptor c\u00e2nd temperatura c\u0103rnii a ajuns la X grade? Dac\u0103 v\u0103 imagina\u021bi c\u0103 \u00eentr-un restaurant care serveste c\u00e2teva zeci de por\u021bii pe zi, \u00eentr-un interval scurt, are cineva timp s\u0103 \u00eenfig\u0103 termometrul \u00een fiecare buc\u0103\u021bic\u0103 de carne v\u0103 \u00een\u0219ela\u021bi amarnic. Secretele nu sunt mare filosofie, sunt u\u0219or de re\u021binut \u0219i s\u0103 nu-mi spune\u021bi mie pitzi dac\u0103 da\u021bi gre\u0219 cu ele. 1. Gr\u0103tarul trebuie s\u0103 fie bine \u00eencins. At\u00e2t de bine, c\u0103 dac\u0103 \u021bine\u021bi m\u00e2na deasupra lui la 5 cm, sim\u021bi\u021bi c\u0103 v\u0103 arde. 1001, 1002, 1003, 1004, 1005, dac\u0103 ave\u021bi timp s\u0103 spune\u021bi 1006 si nu v-a ars, mai are nevoie de timp. C\u00e2nd pune\u021bi carnea pe el trebuie s\u0103 se aud\u0103 un sf\u00e2rrrrr melodios. Nu se aude, nu e gata. La cuptor nu e valabil. Adic\u0103, dac\u0103 voi vre\u021bi s\u0103 b\u0103ga\u021bi m\u00e2na \u00een cuptor, treaba voastr\u0103, dar nu \u0219tiu cum mai m\u00e2nca\u021bi dup\u0103. A\u0219adar, \u00eel aprinde\u021bi, savura\u021bi un deget de vin \u0219i e ok. Am zis savura\u021bi, nu-l da\u021bi peste cap. Focul s\u0103 fie pu\u021bin iute, a\u0219a ca atunci c\u00e2nd dep\u0103\u0219i\u021bi cu 5 km viteza legal\u0103, c\u0103 v\u0103 iart\u0103 la radar. 2. Carnea sp\u0103lat\u0103 trebuie tamponat\u0103 cu \u0219erve\u021bele, s\u0103 sc\u0103p\u0103m de excesul de ap\u0103. Nu vre\u021bi s\u0103 ave\u021bi o balt\u0103 \u00een tava din cuptor, se arde si scoate fum. Pe gr\u0103tar v\u0103 poate stinge jarul, iar se face fum, iar trebuie s\u0103 sufla\u021bi s\u0103 se aprind\u0103, \u0219ti\u021bi voi. 3. Carnea se \u00eencearc\u0103 cu degetul. Rapid, c\u0103 altfel ave\u021bi un alt tip de friptur\u0103. Cea \u00een (foarte) s\u00e2nge are consisten\u021ba por\u021biunii de sub degetul mare c\u00e2nd \u00eel uni\u021bi cu ar\u0103t\u0103torul. Folosi\u021bi st\u00e2nga \u0219i \u00eencerca\u021bi cu dreapta. Pentru st\u00e2ngaci e invers. Pentru cea medium rare folosi\u021bi mijlociul \u0219i degetul mare. \u0218i tot a\u0219a p\u00e2n\u0103 ce ajunge\u021bi la degetul mic, unde e cea bine f\u0103cut\u0103, at\u00e2t de bine, c\u0103 orice carnivor ca mine o s\u0103 spun\u0103 c\u0103 v-a\u021bi b\u0103tut joc de ea. 4. \u0102sta e cel mai important pas, C\u00e2nd lua\u021bi carnea de pe gr\u0103tar, n-o tr\u00e2nti\u021bi direct \u00een farfurie \u0219i v\u0103 apuca\u021bi s\u0103 m\u00e2nca\u021bi. O l\u0103sa\u021bi \u00een tav\u0103 sau \u00eentr-un vas \u0219i o acoperi\u021bi cu folie de aluminiu. Pentru ecologi\u0219tii care nu posed\u0103 a\u0219a ceva merge \u0219i un capac din acela\u0219i material cu castronul. O l\u0103sa\u021bi c\u00e2t  mai pune\u021bi o gur\u0103 de vin \u00een paharul gol, spune\u021bi clar \u201dde data asta mi-a ie\u0219it\u201d apoi \u00eel be\u021bi. Am zis s\u0103-l be\u021bi, nu s\u0103-l da\u021bi peste cap. Chiar \u0219i o carne bine f\u0103cut\u0103 va fi c\u00e2t de c\u00e2t suculent\u0103, \u0219i nu o va \u00eenghi\u021bi nimeni cu cr\u0103ci. 5. Aproape la fel de important ca 4. Nu \u00een\u021bepa\u021bi carnea cu furculi\u021ba, c\u0103 pierde sucurile interioare \u0219i, \u0219ti\u021bi voi, t\u0103lpi. Un italian era s\u0103 m\u0103 omoare c\u0103 am pus m\u00e2na pe o furculi\u021b\u0103 \u0219i am apropiat-o de o bistecca fiorentina. M-am speriat at\u00e2t de r\u0103u, c\u0103 de atunci, de fiecare dat\u0103 c\u00e2nd sunt invitat\u0103 la un gr\u0103tar pe c\u0103rbuni merg cu un cle\u0219te pentru \u00eentors carnea \u00een geant\u0103, iar la cuptor, cu o spatul\u0103 de lemn care m\u0103 salveaz\u0103 de co\u0219maruri. Hai c\u0103 e mai simplu dec\u00e2t s\u0103 pr\u0103je\u0219ti un ou. Cel pu\u021bin eu a\u0219a zic, nu de alta, dar n-am pr\u0103jit \u00een via\u021ba mea un ou.","og_url":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/","og_site_name":"PitziCultural","article_publisher":"https:\/\/www.facebook.com\/pitzicultural","article_author":"https:\/\/www.facebook.com\/pitzicultural","article_published_time":"2022-02-14T16:05:35+00:00","article_modified_time":"2022-02-16T17:34:03+00:00","og_image":[{"width":600,"height":400,"url":"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg","type":"image\/jpeg"}],"author":"pitzicultural","twitter_card":"summary_large_image","twitter_misc":{"Scris de":"pitzicultural","Timp estimat pentru citire":"3 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#article","isPartOf":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/"},"author":{"name":"pitzicultural","@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb"},"headline":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5","datePublished":"2022-02-14T16:05:35+00:00","dateModified":"2022-02-16T17:34:03+00:00","mainEntityOfPage":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/"},"wordCount":698,"commentCount":0,"publisher":{"@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb"},"image":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage"},"thumbnailUrl":"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg","keywords":["de \u00eencercat","de m\u00e2ncat","friptur\u0103","pitzibuc\u0103tar","re\u021bete"],"articleSection":["Delicii \u0219i suplicii"],"inLanguage":"ro-RO","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/","url":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/","name":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5 - PitziCultural","isPartOf":{"@id":"https:\/\/pitzicultural.ro\/#website"},"primaryImageOfPage":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage"},"image":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage"},"thumbnailUrl":"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg","datePublished":"2022-02-14T16:05:35+00:00","dateModified":"2022-02-16T17:34:03+00:00","breadcrumb":{"@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#breadcrumb"},"inLanguage":"ro-RO","potentialAction":[{"@type":"ReadAction","target":["https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/"]}]},{"@type":"ImageObject","inLanguage":"ro-RO","@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#primaryimage","url":"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg","contentUrl":"https:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/02\/friptura_bine_facuta.jpg","width":600,"height":400},{"@type":"BreadcrumbList","@id":"https:\/\/pitzicultural.ro\/index.php\/2022\/02\/14\/cum-sa-ti-iasa-friptura-in-4-pasi-simpli-hai-5\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Prima pagin\u0103","item":"https:\/\/pitzicultural.ro\/"},{"@type":"ListItem","position":2,"name":"Cum s\u0103-\u021bi ias\u0103 friptura \u00een 4 pa\u0219i simpli. Hai, 5"}]},{"@type":"WebSite","@id":"https:\/\/pitzicultural.ro\/#website","url":"https:\/\/pitzicultural.ro\/","name":"PitziCultural","description":"Loc de joac\u0103 cu sclipici. Texte \u0219i pretexte cu parfumuri.","publisher":{"@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/pitzicultural.ro\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"ro-RO"},{"@type":["Person","Organization"],"@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/5e70bf69c42c88947cd6d063d73de2cb","name":"pitzicultural","image":{"@type":"ImageObject","inLanguage":"ro-RO","@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/image\/","url":"http:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/01\/pexels-cottonbro-4684466-scaled-e1641915469665.jpg","contentUrl":"http:\/\/pitzicultural.ro\/wp-content\/uploads\/2022\/01\/pexels-cottonbro-4684466-scaled-e1641915469665.jpg","width":1708,"height":1043,"caption":"pitzicultural"},"logo":{"@id":"https:\/\/pitzicultural.ro\/#\/schema\/person\/image\/"},"sameAs":["https:\/\/www.facebook.com\/pitzicultural","https:\/\/www.instagram.com\/pitzicultural\/"],"url":"https:\/\/pitzicultural.ro\/index.php\/author\/pitzicultural\/"}]}},"_links":{"self":[{"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":2,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":145,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/posts\/136\/revisions\/145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitzicultural.ro\/index.php\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}