{"id":185647,"title":"Vit\u0103 g\u0103tit\u0103 lent la cuptor","modified":"2026-10-06T06:14:10+02:00","plain":"O vit\u0103 fraged\u0103, g\u0103tit\u0103 lent la cuptor, f\u0103r\u0103 rumenire prealabil\u0103, \u00eentr-un sos de ro\u0219ii cu usturoi \u0219i dafin.\n\n\n\nO bucat\u0103 de vit\u0103 se desface sub furculi\u021b\u0103, sosul de ro\u0219ii a sc\u0103zut, iar usturoiul confiat parfumeaz\u0103 vasul. Este un preparat fran\u021buzesc g\u0103tit lent la cuptor, la 140 \u00b0C, f\u0103r\u0103 rumenire prealabil\u0103. Calcula\u021bi aproximativ 5 minute de preg\u0103tire efectiv\u0103, apoi 6 ore de g\u0103tire. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri principale keto.\n\n\n\nCe este vita g\u0103tit\u0103 lent la cuptor?\n\n\n\nG\u0103tirea \u00een\u0103bu\u0219it\u0103 presupune o preparare lent\u0103, \u00een mediu umed, pentru buc\u0103\u021bile care au nevoie de timp, iar cuptorul ofer\u0103 o c\u0103ldur\u0103 constant\u0103, mai pu\u021bin direct\u0103 dec\u00e2t focul iute, potrivit\u0103 fibrelor ferme ale c\u0103rnii de vit\u0103. Aici, antricotul dinspre ceaf\u0103, pieptul sau o alt\u0103 bucat\u0103 potrivit\u0103 pentru g\u0103tire lent\u0103 se prepar\u0103 \u00een 250 ml de sup\u0103 de vit\u0103, cu ceap\u0103 ro\u0219ie, usturoi, dafin, condimente \u0219i past\u0103 concentrat\u0103 de ro\u0219ii. Sosul se formeaz\u0103 f\u0103r\u0103 f\u0103in\u0103 sau amidon: din sup\u0103, sucurile c\u0103rnii, pasta de ro\u0219ii \u0219i \u00eenmuierea lent\u0103 a ingredientelor aromatice.\n\n\n\nCarnea se pune crud\u0103 \u00een vas, frecat\u0103 cu condimente \u0219i uns\u0103 cu past\u0103 concentrat\u0103 de ro\u0219ii, f\u0103r\u0103 rumenire ini\u021bial\u0103. \u021aesutul conjunctiv se \u00eenmoaie treptat, iar carnea se desface \u00een fibre suculente. Cuptorul r\u0103m\u00e2ne la 140 \u00b0C: 5 ore cu capac, apoi cel pu\u021bin 1 or\u0103 f\u0103r\u0103 capac, dup\u0103 ce a\u021bi \u00eentors carnea \u0219i a\u021bi ad\u0103ugat rozmarinul \u0219i cimbrul proasp\u0103t.\n\n\n\nDescoperi\u021bi \u0219i: Curry indian de pui cu spanac.\n\n\n\nSpecificul preparatului\n\n\n\nVita g\u0103tit\u0103 lent la cuptor face parte din buc\u0103t\u0103ria francez\u0103 de familie, care apreciaz\u0103 buc\u0103\u021bile bogate \u00een colagen. Antricotul dinspre ceaf\u0103 \u0219i pieptul nu se \u00eempac\u0103 bine cu graba, dar r\u0103spl\u0103tesc r\u0103bdarea. Datorit\u0103 umidit\u0103\u021bii supei \u0219i temperaturii constante a cuptorului, colagenul se transform\u0103 \u00een gelatin\u0103, carnea devine fraged\u0103, iar sosul mai catifelat.\n\n\n\nIngredientele aromatice r\u0103m\u00e2n familiare: ceap\u0103, usturoi, dafin, rozmarin \u0219i cimbru, o baz\u0103 clasic\u0103 pentru preparatele g\u0103tite \u00eendelung. Boiaua aduce o not\u0103 cald\u0103, bl\u00e2nd\u0103 \u0219i o culoare mai intens\u0103, coriandrul m\u0103cinat o not\u0103 proasp\u0103t\u0103 \u0219i condimentat\u0103, iar ardeiul iute ro\u0219u un plus de intensitate, de dozat \u00een func\u021bie de iu\u021beala lui. G\u0103tirea urm\u0103re\u0219te o textur\u0103 fraged\u0103 \u0219i un sos concentrat, mai degrab\u0103 dec\u00e2t arome de rumenire.\n\n\n\nIngredientele principale\n\n\n\nBaza o constituie 300 g de antricot dinspre ceaf\u0103, piept sau alt\u0103 bucat\u0103 pentru g\u0103tire lent\u0103, bogat\u0103 \u00een colagen \u0219i potrivit\u0103 pentru preparare \u00eendelungat\u0103 \u00een mediu umed. Cei 250 ml de sup\u0103 de vit\u0103, de oase sau reconstituit\u0103 din concentrat, formeaz\u0103 lichidul de g\u0103tire \u0219i sus\u021bin gustul sosului. O ceap\u0103 ro\u0219ie t\u0103iat\u0103 \u00een buc\u0103\u021bi mari se \u00eenmoaie lent \u0219i \u00eendulce\u0219te ansamblul, iar 4 c\u0103\u021bei de usturoi t\u0103ia\u021bi \u00een dou\u0103 sau trei parfumeaz\u0103 f\u0103r\u0103 s\u0103 domine.\n\n\n\n\u00cencerca\u021bi \u0219i: Pui cu spanac \u0219i ro\u0219ii \u00een sos de sm\u00e2nt\u00e2n\u0103.\n\n\n\nLa capitolul condimente, 1 linguri\u021b\u0103 de semin\u021be de coriandru m\u0103cinate chiar \u00eenainte de utilizare, 1 linguri\u021b\u0103 de boia pentru culoare \u0219i o not\u0103 cald\u0103, bl\u00e2nd\u0103, un praf de piper negru \u0219i 1 ardei iute ro\u0219u, de dozat \u00een func\u021bie de iu\u021beal\u0103. O conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de ro\u0219ii d\u0103 consisten\u021b\u0103 sosului, iar 2 frunze de dafin, ad\u0103ugate de la \u00eenceput, rezist\u0103 g\u0103tirii \u00eendelungate. Rozmarinul proasp\u0103t \u0219i cimbrul proasp\u0103t se adaug\u0103 spre final, pentru a-\u0219i p\u0103stra aroma.\n\n\n\nLa cump\u0103r\u0103turi, cere\u021bi m\u0103celarului o bucat\u0103 potrivit\u0103 pentru g\u0103tire lent\u0103. Supa de vit\u0103 se g\u0103se\u0219te \u00een supermarket, la fel ca semin\u021bele de coriandru, boiaua \u0219i pasta concentrat\u0103 de ro\u0219ii, la raionul de produse alimentare. Supa de oase, lichid\u0103 sau pudr\u0103, se cump\u0103r\u0103 din magazine specializate sau online.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nReu\u0219ita depinde de o temperatur\u0103 bl\u00e2nd\u0103, un vas potrivit \u0219i suficient\u0103 umiditate. Scoate\u021bi carnea din frigider cu cel pu\u021bin 30 minute \u00eenainte, \u00eendep\u0103rta\u021bi ambalajul \u0219i men\u021bine\u021bi cuptorul la 140 \u00b0C. Vasul nu trebuie s\u0103 fie prea mare, astfel \u00eenc\u00e2t supa s\u0103 r\u0103m\u00e2n\u0103 \u00een contact cu carnea, \u00een loc s\u0103 se \u00eentind\u0103; folosi\u021bi-l la temperatura camerei sau c\u0103ldu\u021b, niciodat\u0103 rece sau foarte fierbinte. Cele 5 ore cu capac p\u0103streaz\u0103 carnea suculent\u0103, iar ora f\u0103r\u0103 capac concentreaz\u0103 sosul, dup\u0103 ce a\u021bi \u00eentors carnea \u0219i a\u021bi aromatizat-o cu rozmarin \u0219i cimbru.\n\n\n\n\u00cen aceea\u0219i not\u0103: Vinete cu miso.\n\n\n\nServi\u021bi carnea acoperit\u0103 cu sosul ei, al\u0103turi de ceapa \u0219i usturoiul fragede, dup\u0103 ce a\u021bi \u00eendep\u0103rtat dafinul \u0219i tulpinile ierburilor aromatice. Pentru o mas\u0103 s\u0103rac\u0103 \u00een carbohidra\u021bi, un piure de conopid\u0103, ni\u0219te dovlecei la air fryer sau fasole verde se potrivesc bine, iar o salat\u0103 de varz\u0103 aduce un contrast proasp\u0103t. Resturile se p\u0103streaz\u0103 cu sosul lor \u00eentr-un recipient \u00eenchis, se re\u00eenc\u0103lzesc lent, cu capac \u0219i pu\u021bin\u0103 ap\u0103, \u0219i se congeleaz\u0103 bine \u00een por\u021bii. Re\u021beta con\u021bine 7 g de carbohidra\u021bi net per por\u021bie, proveni\u021bi \u00een principal din ceap\u0103.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tVit\u0103 g\u0103tit\u0103 lent la cuptor\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g de antricot de vit\u0103 din partea dinspre ceaf\u0103 (sau piept de vit\u0103 ori alt\u0103 carne potrivit\u0103 pentru g\u0103tire lent\u0103)250 ml de sup\u0103 de baz\u0103 de vit\u0103 (din oase) (sau sup\u0103 de oase pudr\u0103, cu ap\u0103)1 ceap\u0103 ro\u0219ie4 c\u0103\u021bei de usturoi1 linguri\u021b\u0103 de semin\u021be de coriandru1 linguri\u021b\u0103 de boia de ardeiun v\u00e2rf de cu\u021bit de piper negru1 conserv\u0103 mic\u0103 de past\u0103 concentrat\u0103 de tomate2 foi de dafin1 ardei iute ro\u0219u (chili sau spaniol)1 fir de rozmarin (proasp\u0103t)2 fire de cimbru (proasp\u0103t)\t\n\t\n\t\tScoate\u021bi carnea din frigider cu cel pu\u021bin o jum\u0103tate de or\u0103 \u00eenainte \u0219i \u00eendep\u0103rta\u021bi ambalajul.Pre\u00eenc\u0103lzi\u021bi cuptorul la 140 de grade.A\u0219eza\u021bi antricotul \u00eentr-un vas pentru cuptor nu prea mare. Freca\u021bi-l cu boiaua de ardei, semin\u021bele de coriandru m\u0103cinate \u0219i piperul negru. Unge\u021bi-l cu pasta concentrat\u0103 de tomate.T\u0103ia\u021bi ceapa \u00een buc\u0103\u021bi mari. T\u0103ia\u021bi c\u0103\u021beii de usturoi \u00een 2 p\u00e2n\u0103 la 3 buc\u0103\u021bi. T\u0103ia\u021bi ardeiul iute ro\u0219u \u00een buc\u0103\u021bi mici. Distribui\u021bi totul \u00een jurul c\u0103rnii.Turna\u021bi supa de baz\u0103 (tot la temperatura camerei sau pu\u021bin mai cald\u0103, dar \u00een niciun caz rece, direct din frigider, sau clocotit\u0103).A\u0219eza\u021bi foile de dafin \u00een jurul c\u0103rnii.Acoperi\u021bi vasul cu folie de aluminiu. Pune\u021bi-l la cuptor pentru 5 ore.Scoate\u021bi vasul pentru scurt timp din cuptor. \u00cendep\u0103rta\u021bi folia de aluminiu. \u00centoarce\u021bi carnea. A\u0219eza\u021bi rozmarinul \u0219i cimbrul l\u00e2ng\u0103 carne.Pune\u021bi vasul \u00eenapoi la cuptor pentru cel pu\u021bin o or\u0103. De data aceasta, nu \u00eel mai acoperi\u021bi.\t\n\t\n\t\tGlucidele din calculul valorilor nutri\u021bionale provin \u00een principal din ceap\u0103.\nUstensile \u0219i echipamente: cuptor la 140 de grade, vas pentru cuptor + folie de aluminiu (sau un capac care se \u00eenchide bine).\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/185647","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=185647"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/185647\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184623"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=185647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=185647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=185647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}