tag:blogger.com,1999:blog-1368688886910104090.post8659925376352703444..comments2023-05-31T15:52:51.655+03:00Comments on Cooking with my soul: Sigilarea carniiAnonymoushttp://www.blogger.com/profile/14341248285987122066noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1368688886910104090.post-25632695556970615022010-05-09T19:37:14.097+03:002010-05-09T19:37:14.097+03:00nu-ti face probleme, nu m-am suparat. E normal.
A...nu-ti face probleme, nu m-am suparat. E normal.<br /><br />Am citit ce mi-ai dat, dar e cam slabut. O sa mai caut.Anonymoushttps://www.blogger.com/profile/14341248285987122066noreply@blogger.comtag:blogger.com,1999:blog-1368688886910104090.post-7219248084913667662010-05-09T19:35:11.062+03:002010-05-09T19:35:11.062+03:00scuze, nu eram sigur ;)scuze, nu eram sigur ;)Danhttps://www.blogger.com/profile/18444846321574054526noreply@blogger.comtag:blogger.com,1999:blog-1368688886910104090.post-73747399711961442312010-05-09T19:30:45.539+03:002010-05-09T19:30:45.539+03:00eu vorbesc engleza cam 80% din timp asa ca... cred...eu vorbesc engleza cam 80% din timp asa ca... cred ca o sa pricep cate ceva :D =)))Anonymoushttps://www.blogger.com/profile/14341248285987122066noreply@blogger.comtag:blogger.com,1999:blog-1368688886910104090.post-38195393337782624432010-05-09T19:27:01.901+03:002010-05-09T19:27:01.901+03:00stiu, sint carti destule care sustin asta. eu am i...stiu, sint carti destule care sustin asta. eu am invatat de la cooking scool: rouxbe.com<br /><br />insa daca nu vrei sa platesti cooking school uite un articol care explica in detaliu problema, in engleza, aici<br />http://en.wikipedia.org/wiki/Searing<br />daca nu citesti engleza va trebui sa ma crezi pe cuvant:) ca nu stiu sa-ti dau o sursa in romana...Danhttps://www.blogger.com/profile/18444846321574054526noreply@blogger.comtag:blogger.com,1999:blog-1368688886910104090.post-62738435365976392672010-05-09T19:21:35.799+03:002010-05-09T19:21:35.799+03:00Nu ma supar Dan, asa am citit eu prin carti. Si ch...Nu ma supar Dan, asa am citit eu prin carti. Si chiar e mai zemoasa carnea daca o prajesti mai intai pe toate partile. Poate ca gresesc cartile mele. Nu te contrazic. Zi-mi unde sa citesc si alte teorii.<br />Cat despre Maillard, ai dreptate, m-am exprimat eu gresit.Anonymoushttps://www.blogger.com/profile/14341248285987122066noreply@blogger.comtag:blogger.com,1999:blog-1368688886910104090.post-43261418546205478572010-05-09T19:10:41.690+03:002010-05-09T19:10:41.690+03:00sper sa nu te supere doua corecturi:
- "sig...sper sa nu te supere doua corecturi: <br /> - "sigilarea" nu sigileaza nimic, carnea se rumeneste pentru a produce aroma prin reactia maillard. teoria "sigilarii" a fost populara foarte mult timp, e adevarat, insa e demonstrat de mult ca nu asa functioneaza lucrurile<br /> - maillard habar n-avea ca reactia descrisa de el are loc la rumenirea carnii. el a descris o reactie complexa intre proteine si zaharuri, care produce citeva sute de compusi aromatici;insa importanta reactiei in gastronomie a fost descoperita dupa moartea lui, in timpul celui de-al doilea razboi mondial. el studia biosinteza proteinelor, nu prea ii pasa de mancare... stii cum sint savantii astia ;)Danhttp://paine-de-casa.blogspot.comnoreply@blogger.com