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Mancaruri pe baza de vita "nebuna":) The best!

#1 User is offline   G-Man Icon

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Posted 22 October 2009 - 09:21 PM

vita chinezeasca

Ingrediente:
Muschi de vita 800 g,praz 600 g ,morcov 200 g , susan , sare ,piper , sos wocester.

Mod de preparare:

Se taie muschiul de vita julien ,se trage la tigaie 3,4 minute se mai adauga morcovul taiat julien se mai trage si el impreuna cu muschiul 2 minute , prazul taiat julien se adauga cand morcovul sa muiat . se pun peste ingrediente 2 linguri de susan se mai trage 1 minut la tigae . Sare si piper dupa gust si sos wocester

Worcestershire sauce sau worcester sauce

1 ceapa toccata marunt
2 catei de usturoi pisati
1 felie mica de ginger
3 Linguri de seminte de mustar
1 lingurita de boabe de piper
1/2 ardei uscat si maruntit (nu neaparat iute)
1 bucatica de scortisoara
1 lingurita de cuisoare intregi nu pudra
1/2 lingurita de Cardamom
2 cani de otet
1/2 cana de Molasses
1/2 cana de soy sauce
1/4 c Tamarind pulp (asta este un fruct tropical din Africa)
3 Linguri Salt
1/2 lingurite de pudra de Curry
1 anchovy (fileu de pesti mici care sint sarati tare si pusi la borcan) maruntit
1/2 cani de apa


Intr-o bucata de panza se pune ceapa, usturoiul, mustarul, ardeiul, piperul, ginger, scortisoara, cuisoarele si cardamom, se leaga cu o ata si se aseaza intr-o cratita impreuna cu otetul, molasses, soy sauce, si tamarind. Se aduce la un clocot se scade temperatura si se fierbe 45 de minute.

Se amesteca sarea cu curry, anchovy sfaramat si apa. Se adauga la lichidul din cratita. Se ia de pe foc. Se toarna toata compozitia intr-un vas sticla sau de inox. Se acopera ermetic si se lasa la frigider 2 saptamani amestecandu-se din cand in cand. Dupa 2 saptamani se strecoara printr-o panza deasa ca cea de branza si se pune lichidul in sticle. Se scutura sticla bine inainte de a se folosi.

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Posted 22 October 2009 - 10:40 PM

Bistecca fiorentina


- este carne de manzo facuta alla griglia, in sange....insa sa nu credeti ca este simpla de facut, trebuie sa stii foarte bine cand s-o iei de pe gratar. Apoi sarea se pune peste carne in farfurie, apoi se presara ulei extravergine de masline si ceva piper. (sunt excluse condimentele de friptura, mixturile din comert, pt ca ii schimba gustul). Important este sa stii sa alegi si carnea, care nu este prea ieftina in general si nici nu se gaseste .... Bistecca este foarte simpla: carne intre 600-900g portia, ulei sare si piper, iar coacerea trebuie sa fie rapida si violenta (inainte trebuie bine incins "fierul")

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Posted 02 November 2009 - 10:29 AM

ieri am gatit limba de vaca cu ciuperci, praz si masline.
reteta proprie, de fapt un fel de melaj! :rolleyes:/>

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Posted 02 November 2009 - 09:15 PM

Detalii,reteta?

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Posted 02 November 2009 - 09:25 PM

View PostG-Man, on 22 October 2009 - 10:40 PM, said:

Bistecca fiorentina


- este carne de manzo facuta alla griglia, in sange....insa sa nu credeti ca este simpla de facut, trebuie sa stii foarte bine cand s-o iei de pe gratar. Apoi sarea se pune peste carne in farfurie, apoi se presara ulei extravergine de masline si ceva piper. (sunt excluse condimentele de friptura, mixturile din comert, pt ca ii schimba gustul). Important este sa stii sa alegi si carnea, care nu este prea ieftina in general si nici nu se gaseste .... Bistecca este foarte simpla: carne intre 600-900g portia, ulei sare si piper, iar coacerea trebuie sa fie rapida si violenta (inainte trebuie bine incins "fierul")


Excelent si clar pe gustul meu, mai ales daca e in sange, "blue" de fapt :P/>

Am vazut cum se face Bistecca Fiorentina la o emisiune de gen, pe National Geographic, insa nu am retinut care parte a vitei se foloseste... cum se numeste, stii la ce ma refer.

Stiu ca trebuie sa aiba si partea cu os, plus grasimea aceea subtire, dar nu stiu din punct de vedere ... anatomic ca sa zic asa, cum se numeste.

Please help !!! ca vreau sa imi faca asa ceva zilele astea :ph34r:/>

Dupa aspect, eu care sunt mare amator de vita, nu imi amintesc sa fi vazut prin comert... unde gasesc ?

This post has been edited by poleposition: 02 November 2009 - 09:26 PM


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Posted 05 November 2009 - 09:13 PM

Ca tip de carne e ideala cea provenita de la vita de rasa Chianina,greu sa gasesti la noi o carne de vita buna ,recomand o macelarie la care sa comanzi asa ceva sau sa-ti recomande o carne de calitate!



Chianina
The Chianina (pronounced kee-a-nee-na) may well be one of the oldest breeds of cattle in existence. They were praised by the Georgic poets, Columella and Vergil, and were the models for Roman sculptures.

The breed originated primarily in the west central part of Italy and was found in a wide variety of environmental conditions. Because of this, the cattle vary in size and type from region to region. The largest representatives of the breed, from the plains of Arezzo and Siena, have supplied most of the foundation stock that has been used in the United States and Canada. The name comes from the Chiana Valley in the province of Tuscany in Central Italy.

Until recent times the Chianina were used primarily as draft animals in their homeland. With the advent of modern mechanized farming practices they selection emphasis has been placed on the breeds ability to produce beef. The earlier selection for work animals had produced a very large breed with considerable length of leg, good action, and heavy muscling. Good dispositions were also desired in the draft animals. The later selections for beef production has maintained the size of the breed and improved the rate of growth.

U.S. servicemen, stationed in Italy during World War II, discovered Chianina. In 1971, Chianina genetics were introduced to the U.S. when the first semen was imported from Italy. Diaceto I was the first Italian fullblood bull to be collected. The first Chianina born in the U.S. was a black half-blood Chianina x Angus/Holstein bull calf. He was born January 31, 1972, at the Tannehill Ranch, King City, CA.

For the first few years, Chianina genetics were attainable only through semen. United States Department of Agriculture regulations prohibited the importation of cattle from countries having Foot and Mouth disease, and Italy was one of those countries. A private quarantine station was established in Italy where semen was collected, processed and shipped to breeders in the U.S. For a one year period, 17 young Chianina bulls were admitted and their semen collected.

Another avenue for obtaining fullblood Chianina semen was from Canadian breeders. Although Italian Chianina were not allowed to move into the U.S. from Canada, U.S. breeders could import semen. In 1973, Italian fullblood Chianina were exported from Canada into this country.




Bucata folosita este o bucata de muschi cu o bucata de coasta ,este recomandata aceasta rasa datorita calitatilor sale ,toscani spun ca este putin sarata fata de restul ,in plus despre aceasta rasa se spune ca are o tendinta de gigantism datorita cresteri rapide in greutate ,in istoria primatelor vita cea mai mare din istorie este un taur de rasa Chianina in greutate de 1800kg

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This post has been edited by G-Man: 05 November 2009 - 09:13 PM


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