{"id":138138,"title":"Supa de ramen \u00een stil Chintan – \u6e05\u6e6f\u3001\u30c1\u30f3\u30bf\u30f3","modified":"2026-06-15T09:24:49+02:00","plain":"Ramenul este un preparat japonez emblematic, renumit pentru supa sa bogat\u0103 \u0219i plin\u0103 de profunzime. Printre diferitele tipuri de supe, Chintan se remarc\u0103 prin simplitatea sa aparent\u0103 \u0219i prin profunzimea aromelor. \n\n\n\nCe este supa Chintan?\n\n\n\nSpre deosebire de omologul s\u0103u dens \u0219i tulbure, Paitan, Chintan este o sup\u0103 limpede \u0219i transparent\u0103, a\u0219a cum \u00eei spune \u0219i numele. \n\n\n\nDar nu v\u0103 l\u0103sa\u021bi p\u0103c\u0103li\u021bi: aceast\u0103 limpezime nu \u00eenseamn\u0103 lips\u0103 de gust. Dimpotriv\u0103, Chintan este un amestec complex de ingrediente atent alese, care \u00eei dau un gust bogat \u0219i nuan\u021bat.\n\n\n\nDup\u0103 ce st\u0103p\u00e2ni\u021bi supa Chintan, \u00eencerca\u021bi \u0219i re\u021beta mea de chashu tradi\u021bional\n\n\n\nParticularit\u0103\u021bile supei Chintan \n\n\n\nPrepararea supei Chintan necesit\u0103 o aten\u021bie deosebit\u0103 la temperatur\u0103. Spre deosebire de Paitan, care se ob\u021bine prin fierbere la temperatur\u0103 ridicat\u0103, Chintan se prepar\u0103 prin \u00eenc\u0103lzire la temperaturi sub punctul de fierbere. \n\n\n\nAceast\u0103 metod\u0103 permite gr\u0103simii s\u0103 se separe curat de partea apoas\u0103, oferind supei Chintan limpezimea cristalin\u0103 care o caracterizeaz\u0103. Gr\u0103simea este apoi \u00eendep\u0103rtat\u0103 \u0219i folosit\u0103 ulterior ca ulei aromatizat la servire, ad\u0103ug\u00e2nd \u00eenc\u0103 o dimensiune gustului ramenului. O pute\u021bi integra \u0219i \u00eentr-un tare\n\n\n\nAromate pe care le pute\u021bi ad\u0103uga \u00een sup\u0103\n\n\n\nAcestea se adaug\u0103, de regul\u0103, \u00een ultima or\u0103 de g\u0103tire. \n\n\n\n\nCeap\u0103\n\n\n\nUsturoi zdrobit (cu coaj\u0103)\n\n\n\nIngrediente pentru dashi, precum bonito, kombu sau niboshi\n\n\n\n\nCum se g\u0103tesc ingredientele pentru ramen\n\n\n\nIat\u0103 un tabel orientativ cu timpul de g\u0103tire al fiec\u0103rui ingredient, pentru a extrage corect gelatina.\n\n\n\n\n\n\n\nProtocol de baz\u0103 pentru o sup\u0103 de ramen \u00een stil Chintan\n\n\n\nO re\u021bet\u0103 complet\u0103, bazat\u0103 pe principiile descrise \u00een acest articol, va urma \u00een cur\u00e2nd, \u00eens\u0103 mi-am dorit s\u0103 dedic un articol separat unui protocol \u201egeneral\u201d pentru o sup\u0103 de acest tip.\n\n\n\n\n\n\tSup\u0103 ramen \u00een stil chintan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOase (de exemplu, carcase de pui, oase de g\u00e2t de porc, femururi sau orice alte oase prefera\u021bi)Ap\u0103 (\u00een general, se prefer\u0103 o cantitate egal\u0103 ca greutate cu cea a oaselor, dar pute\u021bi folosi p\u00e2n\u0103 la dublu)Legume aromatice \u0219i alte ingrediente (pentru un plus de complexitate)\t\n\t\n\t\tPune\u021bi oasele \u0219i organele \u00een ap\u0103.Aduce\u021bi la fierbere la foc mare.\u00cendep\u0103rta\u021bi spuma care se formeaz\u0103 la suprafa\u021b\u0103.Reduce\u021bi focul astfel \u00eenc\u00e2t temperatura s\u0103 r\u0103m\u00e2n\u0103 sub punctul de fierbere u\u0219oar\u0103 (aproximativ 88 \u00b0C), pentru a p\u0103stra supa limpede.Fierbe\u021bi at\u00e2t c\u00e2t este recomandat, \u00een func\u021bie de ingrediente (8 ore pentru vit\u0103, 6 ore pentru pui sau porc).\u00cen ultima or\u0103 de fierbere, ad\u0103uga\u021bi aromatele.Strecura\u021bi supa.\t\n\t\n\t\tFolosi\u021bi un termometru de g\u0103tit. De ce este important? Dac\u0103 fierberea este prea puternic\u0103, gr\u0103simea se poate emulsiona, iar rezultatul va fi un fel de sup\u0103 \"Paitan\", ceea ce nu urm\u0103rim aici.\nDac\u0103 se evapor\u0103 prea mult\u0103 ap\u0103, completa\u021bi cu suficient\u0103 ap\u0103 c\u00e2t s\u0103 acopere complet oasele.\n\t\n\t\n\t\tSoupes et bouillonsJaponaiseBouillon chintan, bouillon japonais, Ramen","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138138","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=138138"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/9101"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}