{"id":138009,"title":"Re\u021bet\u0103 de panad\u0103 universal\u0103 \u0219i tehnica chinezeasc\u0103 a dublei pr\u0103jiri","modified":"2026-06-15T09:22:06+02:00","plain":"O tehnic\u0103 chinezeasc\u0103\n\n\n\nRe\u021betele mele preferate? Puiul generalului Tao, vita dulce-s\u0103rat\u0103, porcul dulce-acri\u0219or (mult pui chinezesc crocant, da, \u00eemi place la nebunie, nu m\u0103 judeca\u021bi). \n\n\n\nC\u00e2nd ne apropiem, fie \u0219i pu\u021bin, de buc\u0103t\u0103ria chinezeasc\u0103, ne d\u0103m seama c\u0103 o mul\u021bime de re\u021bete urmeaz\u0103 aceea\u0219i procedur\u0103: pr\u0103jire, apoi sos. \n\n\n\nUn pui chinezesc crocant, acoperit din bel\u0219ug cu un sos dulce-acri\u0219or, pur \u0219i simplu nu poate fi descris cuiva care nu a gustat niciodat\u0103 a\u0219a ceva. \n\n\n\nPuiul cu miere, un mare favorit. \n\n\n\nTotu\u0219i, \u00een buc\u0103t\u0103riile chineze\u0219ti, \u201epr\u0103jire\u201d \u00eenseamn\u0103 adesea de fapt \u201eprima pr\u0103jire p\u00e2n\u0103 se rumene\u0219te u\u0219or, apoi a doua p\u00e2n\u0103 devine aurie\u201d… De ce?\n\n\n\n\u00cenainte de toate, e o chestiune de textur\u0103 crocant\u0103\n\n\n\nPanada de baz\u0103 con\u021bine sare, amidon de porumb, f\u0103in\u0103 de gr\u00e2u \u0219i praf de copt. Acesta din urm\u0103 d\u0103 acel aspect \u00ab\u00a0aerat\u00a0\u00bb buc\u0103\u021bilor pane. \n\n\n\nF\u0103ina de gr\u00e2u ofer\u0103 structur\u0103, iar amidonul de porumb aduce crocantul. Tocmai pe el ne vom baza la finalul acestui articol, unde v\u0103 voi dezv\u0103lui re\u021beta mea de panad\u0103 universal\u0103. Cu ea, pute\u021bi face pui crocant, vit\u0103 crocant\u0103 \u0219i orice altceva v\u0103 pofte\u0219te inima! \n\n\n\nUn splendid pui cu portocale\n\n\n\nLa prima pr\u0103jire, apa de la suprafa\u021ba ingredientului migreaz\u0103 spre exterior \u0219i \u00eenmoaie panada. \n\n\n\nOdat\u0103 amestecat cu sosul, mai ales dac\u0103 acesta este acid, stratul pane va tinde s\u0103 se desprind\u0103… astfel, ve\u021bi ob\u021bine buc\u0103\u021bi de panad\u0103 separate \u0219i carne \u201egoal\u0103\u201d \u00een sos. F\u0103r\u0103 \u00eendoial\u0103 gustos, dar departe de rezultatul pe care \u00eel c\u0103ut\u0103m.\n\n\n\nNu prea apetisant, nu-i a\u0219a? M\u0103 rog, tot poate fi bun, dar e departe de efectul c\u0103utat\n\n\n\nDe aceea, \u00een buc\u0103t\u0103ria chinezeasc\u0103 \u0219i, mai larg, \u00een cea asiatic\u0103, se practic\u0103 dubla pr\u0103jire! G\u00e2ndi\u021bi-v\u0103 a\u0219a: prima trecere formeaz\u0103 o crust\u0103 ini\u021bial\u0103, iar \u00een timpul r\u0103cirii apa migreaz\u0103 spre ea. \n\n\n\nA doua pr\u0103jire evapor\u0103 aceast\u0103 ap\u0103 \u0219i fixeaz\u0103 crusta definitiv! \n\n\n\nBuc\u0103\u021bi pane foarte deschise la culoare dup\u0103 prima pr\u0103jire\n\n\n\nO panad\u0103 universal\u0103\n\n\n\nAcum \u0219ti\u021bi de ce func\u021bioneaz\u0103 dubla pr\u0103jire. \n\n\n\nDar mai conteaz\u0103 \u0219i alte aspecte, precum propor\u021bia de amidon de porumb fa\u021b\u0103 de f\u0103ina de gr\u00e2u \u0219i timpul petrecut \u00een sos. \n\n\n\n\u00centr-adev\u0103r, sosurile cu o component\u0103 \u00ab\u00a0acid\u0103\u00a0\u00bb vor \u00eenmuia panada \u00een timp… de aceea este important ca aceasta s\u0103 con\u021bin\u0103 elemente care \u00eei dau rezisten\u021b\u0103! \n\n\n\n\u00cen ciuda sosului foarte acid, puiul generalului Tao r\u0103m\u00e2ne crocant\n\n\n\nPentru c\u0103 amidonul de porumb d\u0103 textura crocant\u0103, am fi tenta\u021bi s\u0103 t\u0103v\u0103lim pur \u0219i simplu carnea prin el \u0219i s\u0103 o pr\u0103jim. \n\n\n\nA\u0219a procedeaz\u0103 multe re\u021bete, fiindc\u0103 este simplu \u0219i eficient! Nu e nimic gre\u0219it \u00een asta: rezultatul este foarte bun. Dar se poate \u0219i mai bine.\n\n\n\nIat\u0103 re\u021beta unei panade universale care, combinat\u0103 cu dubla pr\u0103jire, r\u0103m\u00e2ne crocant\u0103 ore \u00een \u0219ir!\n\n\n\nRe\u021beta panadei universale\n\n\n\n\n6 linguri de amidon de porumb\n\n\n\n6 linguri de f\u0103in\u0103 de gr\u00e2u\n\n\n\n16 linguri de ap\u0103 rece: \u0219ocul termic intensific\u0103 textura crocant\u0103\n\n\n\n1\/2 linguri\u021b\u0103 de praf de copt pentru aspectul de \u00ab\u00a0puiul generalului Tao\u00a0\u00bb; folosi\u021bi 1 linguri\u021b\u0103 pentru aspectul de \u00ab\u00a0pui cu miere\u00a0\u00bb\n\n\n\n1 praf de sare\n\n\n\n\n\nPuiul cu miere, cu 1 linguri\u021b\u0103 de praf de copt\n\n\n\n\n\nPuiul generalului Tao, cu 1\/2 linguri\u021b\u0103 de praf de copt\n\n\n\n\n\n\n\n\n\n\n\tAluat universal pentru frituri asiatice\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t6 linguri de amidon de porumb6 linguri de f\u0103in\u0103 de gr\u00e2u16 linguri de ap\u0103 rece0.5 linguri\u021b\u0103 de praf de copt (folosi\u021bi 1 linguri\u021b\u0103 pentru un aluat mai pufos)1 priz\u0103 de sare\t\n\t\n\t\tAmesteca\u021bi toate ingredientele p\u00e2n\u0103 ob\u021bine\u021bi un aluat neted \u0219i omogen. Acesta trebuie s\u0103 aib\u0103 consisten\u021ba unei creme groase; dac\u0103 este nevoie, mai ad\u0103uga\u021bi f\u0103in\u0103.\t\n\t\n\t\t\nApa rece creeaz\u0103 un \u0219oc termic la contactul cu uleiul, ceea ce face aluatul mai crocant\nAluatul trebuie s\u0103 aib\u0103 consisten\u021ba unui iaurt sau a unei creme groase. Dac\u0103 este prea lichid, ad\u0103uga\u021bi f\u0103in\u0103.\n\n\t\n\t\n\t\tAsiatiquebeignets de viande, chapelure, p\u00e2te \u00e0 frire","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138009"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138009\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/238"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}