<p>De regula noi punem carnea pe foc si, atunci cand apa incepe sa fiarba, imediat inlaturam spuma care se formeaza. Aceasta spuma nu reprezinta altceva decat proteine supuse procesului de coagulare.</p>
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<p>Atunci cand carnea este pusa la fiert initial in apa rece, aceste proteine, dar si sarurile minerale, se dizolva apa.</p>
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<p>In cazul in care carnea e pusa deodata in apa clocotita, ele raman predominant in carne.</p>
<p>Astfel, daca aveti nevoie de un bulion gustos, va recomandam sa puneti carnea la fiert initial in apa rece. Dar daca veti folosi doar carnea, puneti-o direct in apa fierbinte.</p>
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<p>Si nu va grabiti sa inlaturati spuma, caci ea contine valoare nutritiva pe care o transmite bulionului.<br />
Apropo, ca spuma sa nu va tina in suspans, puneti in vasul in care fierbe carnea o ceapa. In acest fel spuma nu se va mai ridica la suprafata.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad3"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>De asemenea atrageti atentia daca spuma este deschisa sau inchisa la culoare.</p>
<p>Cea de culoare inchisa contine celule de sange si trebuie inlaturata.</p>
<p>Iata si alte cateva secrete de pregatire a unei zemi gustoase:</p>
<p>1. Daca din intamplare ati pus prea multa sare in bulion, adaugati pentru cateva minute un pumn de orez infasat in tifon.</p><div class="b03d97280e765d707d336f444dd9d428" data-index="5" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<p>2. Daca veti fierbe carnea la foc mic, bulionul va fi mai gustos, iar daca o veti face la foc mare, un gust mai pronuntat va avea carnea.</p>
<p>3. Sarea se adauga in zeama de carne cu o jumatate de ora inainte de a fi gata, in cea de peste – la inceputul fierberii, in cazul ciupercilor – cu doar cateva minute inainte de a fi gata.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad1"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>4. Daca spuma s-a lasat la fundul vasului, turnati o cana de apa rece, iar dupa ce aceasta se va ridica la suprafata ea trebuie inlaturata.</p>
<p>5. Retineti ca apa rece adaugat in vas inrautateste gustul bulionului, iar apa clocotita nu.</p>
<p>6. Fiertura din coji de ceapa nu doar coloreaza bulionul, dar il si face mai nutritiv.</p>
<p>7. Gustul bulionului de carne va deveni si mai intens daca la sfarsitul fierberii veti adauga usturoi pisat.</p>
<p>8. Scoateti frunza de dafina din zeama, imediat ce aceasta este gata.</p>
<p>9. Dupa fierbere, bulionul de peste se lasa 20 de minute inainte sa fie strecurat.</p>
<p>10. Daca veti adauga faina prajita in zeama, atunci aceasta va iesi mai consistentam, in plus nu se va distruge vitamina C.</p>
<p>Sursa: culinar.bzi.ro</p>
<p>Articol preluat integral cu acord scris.</p>
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