{"id":204970,"title":"Ou\u0103 Benedict clasice","modified":"2026-11-06T17:06:06+01:00","plain":"Un preparat clasic al mesei americane dintre micul dejun \u0219i pr\u00e2nz : chifle engleze\u0219ti pr\u0103jite, bacon din cotlet, ou\u0103 po\u0219ate \u0219i sos olandez de cas\u0103, emulsionat pe baie de ap\u0103.\n\n\n\nSunt dimine\u021bi \u00een care masa se prelunge\u0219te p\u00e2n\u0103 la pr\u00e2nz, iar un preparat este a\u0219teptat cu mai mult\u0103 ner\u0103bdare dec\u00e2t celelalte. V\u00e2rful cu\u021bitului str\u0103punge oul po\u0219at, g\u0103lbenu\u0219ul cald curge peste felia de bacon \u0219i se amestec\u0103 cu sosul olandez \u00eenc\u0103 lucios. \n\n\n\nDedesubt, chifla pr\u0103jit\u0103 trosne\u0219te u\u0219or, apoi absoarbe sosul \u00een porii miezului. L\u0103m\u00e2ia \u0219i praful de piper Cayenne \u00eenvioreaz\u0103 gustul untului, iar prima \u00eembuc\u0103tur\u0103 te \u00eembie imediat la a doua.\n\n\n\nLa un mic dejun t\u00e2rziu, un teanc de cl\u0103tite americane al\u0103turi este \u00eentotdeauna bine-venit\n\n\n\nCe sunt ou\u0103le Benedict ?\n\n\n\nOu\u0103le Benedict sunt un preparat emblematic al meselor dintre micul dejun \u0219i pr\u00e2nz din buc\u0103t\u0103ria american\u0103. Pe fiecare jum\u0103tate de chifl\u0103 englezeasc\u0103 pr\u0103jit\u0103 se a\u0219az\u0103 o felie rotund\u0103 de bacon din cotlet, un ou po\u0219at, apoi o lingur\u0103 de sos olandez, iar pe fiecare farfurie se servesc dou\u0103 jum\u0103t\u0103\u021bi. Sosul olandez este o emulsie de g\u0103lbenu\u0219uri \u0219i unt topit, asezonat\u0103 cu suc de l\u0103m\u00e2ie, sare \u0219i un praf de piper Cayenne. Cu spanac \u00een loc de bacon, preparatul devine ou\u0103 florentine ; cu somon afumat, ou\u0103 Royale.\n\n\n\nNumele vine de la un client newyorkez pe nume Benedict, dar dou\u0103 pove\u0219ti \u00ee\u0219i disput\u0103 identitatea acestuia. \u00cen Fran\u021ba, numele se p\u0103streaz\u0103 cel mai adesea ca atare, iar \u00een Qu\u00e9bec se vorbe\u0219te despre ou\u0103 benedictine.\n\n\n\nVarianta cu spanac \u0219i ciuperci : ou\u0103 florentine la tigaie\n\n\n\nDelmonico\u2019s sau Waldorf, dou\u0103 pove\u0219ti newyorkeze\n\n\n\nPrima poveste se petrece la Delmonico\u2019s, \u00een anii 1860. O client\u0103 fidel\u0103, doamna LeGrand Benedict, se plictise\u0219te de meniu \u0219i cere un preparat nou pentru pr\u00e2nz. Buc\u0103tarul Charles Ranhofer \u00eei serve\u0219te ou\u0103 po\u0219ate \u0219i \u0219unc\u0103 pe chifle pr\u0103jite, acoperite cu sos olandez, \u0219i public\u0103 re\u021beta \u00een 1894, \u00een cartea sa Epicurianul, sub numele \u201e Ou\u0103 \u00e0 la Benedick \u201d.\n\n\n\nNu au nimic \u00een comun cu chifla englezeasc\u0103 : brio\u0219ele cu afine sunt mici pr\u0103jituri\n\n\n\nA doua poveste vine de la agentul de burs\u0103 Lemuel Benedict. \u00cen 1942, el poveste\u0219te revistei New Yorker c\u0103, \u00eentr-o diminea\u021b\u0103 din 1894, a intrat la Waldorf, cu capul greu, \u0219i a comandat p\u00e2ine pr\u0103jit\u0103 cu unt, ou\u0103 po\u0219ate, bacon crocant \u0219i sos olandez. \u0218eful de sal\u0103 Oscar Tschirky ar fi introdus preparatul \u00een meniu, cu o chifl\u0103 englezeasc\u0103 \u0219i \u0219unc\u0103. Nimeni nu a l\u0103murit disputa, iar felul de asamblare a r\u0103mas neschimbat de atunci.\n\n\n\nIngredientele principale pentru ou\u0103 Benedict\n\n\n\n\n\n\n\nChifla englezeasc\u0103 este o p\u00e2inic\u0103 rotund\u0103 cu drojdie, coapt\u0103 pe plit\u0103. Despicat\u0103 \u0219i apoi pr\u0103jit\u0103, r\u0103m\u00e2ne ferm\u0103 sub ou \u0219i re\u021bine sosul \u00een porii miezului. Re\u021beta folose\u0219te chifle engleze\u0219ti integrale, dar se potrivesc \u0219i cele simple ; \u00een Germania, Toastbr\u00f6tchen sunt foarte potrivite, iar \u00een alte p\u0103r\u021bi se pot folosi chifle din aluat \u00eembog\u0103\u021bit cu unt \u0219i ou\u0103, pr\u0103jite.\n\n\n\nBaconul canadian, sau baconul din cotlet, este cotlet de porc slab, s\u0103rat \u0219i uneori afumat, t\u0103iat \u00een felii rotunde. Textura lui seam\u0103n\u0103 mai mult cu cea a \u0219uncii dec\u00e2t cu cea a pieptului de porc. \u00cen lipsa lui, \u0219unca fiart\u0103 t\u0103iat\u0103 \u00een felii de 3 p\u00e2n\u0103 la 5 mm \u00eel \u00eenlocuie\u0219te bine. Buc\u0103\u021belele de sl\u0103nin\u0103 cu carne, \u00een schimb, nu sunt potrivite : oul alunec\u0103 de pe ele.\n\n\n\nCele 8 ou\u0103 pentru po\u0219at trebuie s\u0103 fie bine r\u0103cite, iar pu\u021bin o\u021bet ad\u0103ugat \u00een ap\u0103 ajut\u0103 albu\u0219urile s\u0103 se \u00eenchege mai repede. Pentru sosul olandez sunt necesare 3 g\u0103lbenu\u0219uri, 115 g de unt, suc de l\u0103m\u00e2ie, sare \u0219i un praf de piper Cayenne sau de mu\u0219tar pudr\u0103. Lecitina din g\u0103lbenu\u0219uri leag\u0103 untul de sucul de l\u0103m\u00e2ie. Piperul Cayenne se pune \u00een sos : nu se presar\u0103 nimic deasupra.\n\n\n\nRepere tehnice pentru ou\u0103 Benedict reu\u0219ite\n\n\n\nApa pentru po\u0219at trebuie s\u0103 fiarb\u0103 abia perceptibil. Fiecare ou se sparge \u00eentr-o ce\u0219cu\u021b\u0103, apoi se las\u0103 s\u0103 alunece \u00een ap\u0103, f\u0103r\u0103 a forma un v\u00e2rtej, ceea ce permite po\u0219area mai multor ou\u0103 deodat\u0103. Pentru ou\u0103 mari, 3 minute sunt suficiente pentru un g\u0103lbenu\u0219 fluid. Scurgerea pe h\u00e2rtie absorbant\u0103 \u00eempiedic\u0103 \u00eenmuierea chiflei.\n\n\n\nPentru sosul olandez, fundul bolului nu trebuie s\u0103 ating\u0103 apa din baia de ap\u0103. G\u0103lbenu\u0219urile se bat cu telul p\u00e2n\u0103 se deschid la culoare \u0219i se \u00eengroa\u0219\u0103, apoi se toarn\u0103 untul topit \u00een fir sub\u021bire, dup\u0103 ce bolul a fost luat de pe foc. Dac\u0103 sosul se taie, se poate repara pun\u00e2nd un g\u0103lbenu\u0219 nou sau o lingur\u0103 de ap\u0103 \u00eentr-un bol mic \u0219i \u00eencorpor\u00e2nd treptat sosul, cu telul.\n\n\n\nSosul olandez merge foarte bine \u0219i cu o sup\u0103 de sparanghel\n\n\n\nPentru un mic dejun t\u00e2rziu \u00een patru, ou\u0103le se pot po\u0219a cu p\u00e2n\u0103 la dou\u0103 zile \u00eenainte : 90 p\u00e2n\u0103 la 100 de secunde de fierbere, o baie de ap\u0103 cu ghea\u021b\u0103, apoi p\u0103strare la frigider, \u00een ap\u0103 rece. \u00cenainte de servire, se \u00eenc\u0103lzesc timp de 30 p\u00e2n\u0103 la 60 de secunde \u00een ap\u0103 care fierbe u\u0219or. Farfuriile se asambleaz\u0103 \u00een ultimul moment, c\u00e2t sosul este \u00eenc\u0103 lucios, cu rulouri americane cu scor\u021bi\u0219oar\u0103 pe mas\u0103. Cele 3 albu\u0219uri r\u0103mase se p\u0103streaz\u0103 c\u00e2teva zile la frigider sau se congeleaz\u0103.\n\n\n\n\n\n\tOu\u0103 Benedict clasice\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSos olandez150 g de unt4 g\u0103lbenu\u0219uri de ou1.5 linguri de zeam\u0103 de l\u0103m\u00e2ie1 v\u00e2rf de cu\u021bit de piper de Cayenne, (sau de mu\u0219tar pudr\u0103)1 v\u00e2rf de cu\u021bit de sareOu\u0103 po\u0219ate8 ou\u0103, (bine r\u0103cite)Ap\u01031 strop de o\u021betMuffinuri \u0219i bacon4 muffinuri engleze\u0219ti (integrale)8 felii de bacon slab din cotlet ((bacon canadian))\t\n\t\n\t\tSos olandezTope\u0219te untul.\u00centr-un bol de sticl\u0103 sau de inox, bate g\u0103lbenu\u0219urile cu telul p\u00e2n\u0103 devin spumoase.Adaug\u0103 zeama de l\u0103m\u00e2ie, piperul de Cayenne \u0219i sarea, amestec\u00e2nd cu telul.Toarn\u0103 ap\u0103 \u00eentr-o crati\u021b\u0103 p\u00e2n\u0103 la o \u00een\u0103l\u021bime de aproximativ 4 cm.Adu apa la fierbere u\u0219oar\u0103.A\u0219az\u0103 bolul deasupra crati\u021bei, verific\u00e2nd ca fundul bolului s\u0103 nu ating\u0103 apa.\u00cenc\u0103lze\u0219te amestecul, b\u0103t\u00e2nd continuu cu telul, p\u00e2n\u0103 devine galben-pal, se \u00eengroa\u0219\u0103 u\u0219or \u0219i cre\u0219te \u00een volum.Ia bolul de pe foc.Toarn\u0103 untul topit \u00een fir sub\u021bire, pu\u021bin c\u00e2te pu\u021bin, b\u0103t\u00e2nd continuu cu telul, p\u00e2n\u0103 c\u00e2nd sosul devine omogen \u0219i gros.P\u0103streaz\u0103 sosul la cald c\u00e2t timp g\u0103te\u0219ti ou\u0103le.Ou\u0103 po\u0219ateToarn\u0103 ap\u0103 \u00eentr-o crati\u021b\u0103 p\u00e2n\u0103 la o \u00een\u0103l\u021bime de aproximativ 8 cm.Adaug\u0103 o\u021betul.\u00cenc\u0103lze\u0219te p\u00e2n\u0103 c\u00e2nd apa \u00eencepe s\u0103 fiarb\u0103 u\u0219or.Sparge un ou rece \u00eentr-o cea\u0219c\u0103 mic\u0103 sau \u00eentr-o farfurioar\u0103.\u021aine cea\u0219ca chiar deasupra apei care fierbe u\u0219or.Las\u0103 oul s\u0103 alunece u\u0219or \u00een ap\u0103.Repet\u0103 cu celelalte ou\u0103.Fierbe ou\u0103le \u00een apa care abia clocote\u0219te timp de 3 p\u00e2n\u0103 la 5 minute, p\u00e2n\u0103 c\u00e2nd albu\u0219urile se \u00eencheag\u0103, iar g\u0103lbenu\u0219urile sunt f\u0103cute dup\u0103 gust: 3 minute pentru un g\u0103lbenu\u0219 curg\u0103tor, dac\u0103 folose\u0219ti ou\u0103 mari.Scoate ou\u0103le cu o spumier\u0103.Scurge-le bine pe h\u00e2rtie absorbant\u0103.Muffinuri \u0219i baconC\u00e2t timp fierb ou\u0103le, desparte muffinurile engleze\u0219ti \u00een dou\u0103.Pr\u0103je\u0219te jum\u0103t\u0103\u021bile de muffin.AsamblareA\u0219az\u0103 cele 8 jum\u0103t\u0103\u021bi de muffin pr\u0103jite pe farfurii, cu partea t\u0103iat\u0103 \u00een sus.Acoper\u0103 fiecare jum\u0103tate cu o felie de bacon din cotlet.A\u0219az\u0103 un ou po\u0219at peste bacon.Acoper\u0103 fiecare ou cu aproximativ 2 linguri de sos olandez.Serve\u0219te imediat.\t\n\t\n\t\tBaconul canadian \u0219i muffinurile engleze\u0219ti \u00een Europa: baconul canadian este cotlet slab de porc, s\u0103rat \u0219i uneori afumat, t\u0103iat \u00een felii rotunde; produsul britanic \u201eback bacon\u201d provine din aceea\u0219i bucat\u0103 de carne. \u00cel po\u021bi \u00eenlocui cu \u0219unc\u0103 fiart\u0103 t\u0103iat\u0103 \u00een felii de 3 p\u00e2n\u0103 la 5 mm grosime. \u00cen re\u021bet\u0103, baconul se a\u0219az\u0103 ca atare pe muffin; \u00eel po\u021bi \u0219i rumeni scurt \u00een tigaie, la foc mediu spre mic, doar c\u00e2t s\u0103 se \u00eenc\u0103lzeasc\u0103 \u0219i s\u0103 se rumeneasc\u0103 u\u0219or pe margini. Dac\u0103 nu ai muffinuri engleze\u0219ti, Toastbr\u00f6tchen (\u00een Germania) sau chiflele din aluat de brio\u0219\u0103, pr\u0103jite, sunt o baz\u0103 potrivit\u0103. Re\u021beta folose\u0219te muffinuri integrale, dar sunt potrivite \u0219i cele simple.\nCantitatea de sos: din re\u021bet\u0103 rezult\u0103 aproximativ 240 ml de sos olandez, adic\u0103 2 linguri pentru fiecare dintre cele 8 ou\u0103. Pentru por\u021bii mai u\u0219oare, pune pu\u021bin mai pu\u021bin sos.\nSos t\u0103iat: sosul olandez se poate t\u0103ia dac\u0103 \u00eel ba\u021bi prea mult cu telul sau dac\u0103 torni untul prea repede. Ca s\u0103-l repari, ai dou\u0103 solu\u021bii: bate un g\u0103lbenu\u0219 nou \u00eentr-un bol mic, apoi \u00eencorporeaz\u0103 treptat sosul t\u0103iat, amestec\u00e2nd cu telul; sau pune 1 lingur\u0103 de ap\u0103 \u00eentr-un bol mic \u0219i \u00eencorporeaz\u0103 sosul t\u0103iat pu\u021bin c\u00e2te pu\u021bin, b\u0103t\u00e2nd energic cu telul, p\u00e2n\u0103 c\u00e2nd redevine omogen.\nSos olandez la microunde (variant\u0103): \u00eentr-un vas gradat de sticl\u0103 de 1 L, bate g\u0103lbenu\u0219urile cu zeama de l\u0103m\u00e2ie, piperul de Cayenne \u0219i sarea. \u00cencorporeaz\u0103 untul topit pu\u021bin c\u00e2te pu\u021bin, amestec\u00e2nd cu telul. \u00cenc\u0103lze\u0219te la microunde, la putere medie (50 %), timp de 45 de secunde p\u00e2n\u0103 la 1 minut, p\u00e2n\u0103 c\u00e2nd sosul se \u00eengroa\u0219\u0103, amestec\u00e2nd cu telul dup\u0103 30 de secunde \u0219i apoi la final.\nP\u0103strarea \u0219i congelarea sosului olandez: sosul se poate congela. Dezghea\u021b\u0103-l \u00een frigider, apoi \u00eenc\u0103lze\u0219te-l pe baie de aburi, deasupra unei ape fierbin\u021bi, dar care nu clocote\u0219te, amestec\u00e2nd continuu. Dac\u0103 se taie, repar\u0103-l a\u0219a cum este explicat mai sus. Ca s\u0103-l p\u0103strezi cald \u00een timpul servirii, \u00eel po\u021bi turna \u00eentr-un termos \u00eenc\u0103lzit \u00een prealabil cu ap\u0103 clocotit\u0103.\nPo\u0219area \u00een avans: pentru o mas\u0103 t\u00e2rzie de diminea\u021b\u0103 pentru 4 persoane, f\u0103r\u0103 stres, po\u0219eaz\u0103 ou\u0103le cu p\u00e2n\u0103 la dou\u0103 zile \u00eenainte, c\u00e2te 4 cel mult, ca s\u0103 nu aglomerezi crati\u021ba, fierb\u00e2ndu-le doar 90 p\u00e2n\u0103 la 100 de secunde. Scufund\u0103-le imediat \u00eentr-un bol mare cu ap\u0103 cu ghea\u021b\u0103, apoi p\u0103streaz\u0103-le \u00een ap\u0103 rece, la frigider. La servire, pune-le din nou \u00een ap\u0103 care fierbe u\u0219or, timp de 30 p\u00e2n\u0103 la 60 de secunde, ca s\u0103 se \u00eenc\u0103lzeasc\u0103, apoi tamponeaz\u0103-le cu h\u00e2rtie absorbant\u0103 \u00eenainte de a le a\u0219eza pe muffinuri. Dac\u0103 preg\u0103te\u0219ti 8 ou\u0103 \u0219i crati\u021ba este mic\u0103, po\u0219eaz\u0103-le tot \u00een dou\u0103 tran\u0219e.\n\t\n\t\n\t\tPetit d\u00e9jeunerAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204970","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=204970"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204970\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/204688"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=204970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=204970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=204970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}