{"id":12239,"date":"2020-08-20T18:25:25","date_gmt":"2020-08-20T18:25:25","guid":{"rendered":"https:\/\/medium-rare.ro\/miel-copt-in-tihna"},"modified":"2020-08-20T18:27:46","modified_gmt":"2020-08-20T18:27:46","slug":"miel-copt-in-tihna","status":"publish","type":"post","link":"https:\/\/medium-rare.ro\/en\/miel-copt-in-tihna\/","title":{"rendered":"Miel copt \u00een tihn\u0103."},"content":{"rendered":"<p>Pentru o friptur\u0103 decent\u0103 de <strong>miel<\/strong> sau <strong>c\u00e2rlan<\/strong> ai nevoie de c\u00e2teva ingrediente indispensabile: miel bun (pulp\u0103 \u00eentreag\u0103 \u0219i buc\u0103\u021bi de carne cu os c\u00e2t cuprinzi \u00eentre dou\u0103 palme), vin bun, ierburi bune \u0219i r\u0103bdare. Prima \u0219i ultima sunt esen\u021biale \u0219i, de regul\u0103, se gre\u0219e\u0219te \u00een privin\u021ba ultimei condi\u021bii. C\u0103 suntem un neam de gr\u0103bi\u021bi, la polul opus de greci. Foarte probabil ca r\u0103bdarea s\u0103 fie principala calitate a grecilor c\u00e2nd vine vorba despre g\u0103tit, \u0219i poate c\u0103 acesta este secretul lor \u00een prepararea mielului sau a iedului.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"768\" height=\"1024\" src=\"https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-768x1024.jpg\" alt=\"\" class=\"wp-image-12241\" srcset=\"https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-768x1024.jpg 768w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-360x480.jpg 360w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-600x800.jpg 600w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-225x300.jpg 225w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-1152x1536.jpg 1152w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-1536x2048.jpg 1536w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-413x550.jpg 413w, https:\/\/medium-rare.ro\/wp-content\/uploads\/2020\/08\/20190812_185405-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>A\u0219adar, dac\u0103 ai un <strong>vin bun sec <\/strong>(ideal, o can\u0103 de busuioac\u0103 de Avere\u0219ti sau ni\u0219te \u0219arb\u0103 de G\u00e2rboiu), po\u021bi sp\u0103la bine mielul cu el, apoi \u00eel la\u0219i s\u0103 se odihneasc\u0103 pre\u021b de <strong>dou\u0103 sau trei ore<\/strong> la rece, sau dac\u0103 e\u0219ti strateg \u0219i planificat \u00eel pui cu o zi \u00eenainte, \u00een dou\u0103 degete de vin, cu ierburile despre care \u00ee\u021bi voi vorbi, ca s\u0103 se p\u0103trund\u0103 bine. Echilibrul \u0219i rezonabilitatea sunt esen\u021biale, orice e mult stric\u0103, a\u0219a c\u0103 propor\u021biile trebuie s\u0103 \u00eembrace forma bunului sim\u021b. Restul de vin \u00eel po\u021bi bea p\u00e2n\u0103 c\u00e2nd s-o termina \u0219i el \u0219i mielul. C\u0103 masa f\u0103r\u0103 vin e precum pu\u021bul f\u0103r\u0103 ap\u0103.<\/p>\n\n\n\n<p>C\u00e2t despre ierburi, avem <strong>cimbru<\/strong> proasp\u0103t, <strong>dafin<\/strong> sau poate ni\u0219te <strong>zatar<\/strong>, \u00een cantit\u0103\u021bi potrivite, c\u00e2t s\u0103 curg\u0103 printre degete. po\u021bi ad\u0103uga \u0219i <strong>salvie<\/strong> ori <strong>rozmarin<\/strong>, da\u2019 ai grij\u0103 la cantit\u0103\u021bi. Mirodeniile se \u201ccanibalizeaz\u0103\u201d \u00eentre ele \u0219i nu mai \u00een\u021belegi nimic din gust.&nbsp;<\/p>\n\n\n\n<p>Apoi, usturoi, ceap\u0103 cr\u0103pat\u0103 \u00een dou\u0103 sau cateva fire de ceap\u0103 verde, poate ni\u0219te meri\u0219oare sau gutui, s\u0103-\u0219i spun\u0103 \u0219i ele cuv\u00e2ntul. Usturoiul \u00eel strivesc din lama cu\u021bitului, tot cu coaj\u0103, s\u0103 nu se ard\u0103 dar s\u0103 r\u0103m\u00e2n\u0103 u\u0219or dulceag. Nu cred c\u0103 este cazul s\u0103 amintesc sarea \u0219i piperul, eventual ro\u0219u. Dac\u0103 n-ai copii mici, arunc\u0103 \u0219i un ardei iute.<\/p>\n\n\n\n<p>Acestea fiind spuse, ajungem la r\u0103bdare, mare virtute, mai ales \u00een vremurile noastre. O <strong>tav\u0103, un vas de lut sau o oal\u0103 de font\u0103 <\/strong>va des\u0103v\u00e2r\u0219i totul, la 130 grade celsius, acoperit, pre\u021b de aproximativ <strong>3 ore<\/strong>, apoi 20-30 minute la 180\/200 grade. Ideal ar fi un cuptor cu lemne.<\/p>\n\n\n\n<p>Rezultatul trebuie s\u0103 pice de pe os. Minun\u0103\u021bia asta merge cu <strong>hrean<\/strong> \u0219i cu <strong>vin<\/strong>, dac\u0103 mai r\u0103m\u00e2ne.&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Pentru o friptur\u0103 decent\u0103 de miel sau c\u00e2rlan ai nevoie de c\u00e2teva ingrediente indispensabile: miel bun (pulp\u0103 \u00eentreag\u0103 \u0219i buc\u0103\u021bi de carne cu os c\u00e2t cuprinzi \u00eentre dou\u0103 palme), vin bun, ierburi bune \u0219i r\u0103bdare. Prima \u0219i ultima sunt esen\u021biale \u0219i, de regul\u0103, se gre\u0219e\u0219te \u00een privin\u021ba ultimei condi\u021bii. C\u0103 suntem un neam de gr\u0103bi\u021bi, la polul opus de greci. Foarte probabil ca r\u0103bdarea s\u0103 fie principala calitate a grecilor c\u00e2nd vine vorba despre g\u0103tit, \u0219i poate c\u0103 acesta este secretul lor \u00een prepararea mielului sau a iedului.&nbsp; A\u0219adar, dac\u0103 ai un vin bun sec (ideal, o can\u0103 de busuioac\u0103 de Avere\u0219ti sau ni\u0219te \u0219arb\u0103 de G\u00e2rboiu), po\u021bi sp\u0103la bine mielul cu el, apoi \u00eel la\u0219i s\u0103 se odihneasc\u0103 pre\u021b de dou\u0103 sau trei ore la rece, sau dac\u0103 e\u0219ti strateg \u0219i planificat \u00eel pui cu o zi \u00eenainte, \u00een [&hellip;]<\/p>","protected":false},"author":3,"featured_media":12242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[392],"tags":[393,389,388],"_links":{"self":[{"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/posts\/12239"}],"collection":[{"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/comments?post=12239"}],"version-history":[{"count":4,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/posts\/12239\/revisions"}],"predecessor-version":[{"id":12248,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/posts\/12239\/revisions\/12248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/media\/12242"}],"wp:attachment":[{"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/media?parent=12239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/categories?post=12239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/medium-rare.ro\/en\/wp-json\/wp\/v2\/tags?post=12239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}