{"id":233,"date":"2021-05-17T18:12:06","date_gmt":"2021-05-17T18:12:06","guid":{"rendered":"https:\/\/maquinariacarneypescado.com\/?p=233"},"modified":"2021-05-17T18:12:38","modified_gmt":"2021-05-17T18:12:38","slug":"com-preparar-la-carn-al-punt-exacte","status":"publish","type":"post","link":"https:\/\/maquinariacarneypescado.com\/ca\/com-preparar-la-carn-al-punt-exacte\/","title":{"rendered":"Com preparar la carn al punt exacte?"},"content":{"rendered":"<p>Pel que fa a menjar tots tenim un gust espec\u00edfic i m\u00e9s pel que fa a les carns rostides ja que els seus temps de cocci\u00f3 s\u00f3n variats. Avui repassarem l&#8217;art de preparar la carn com ens agrada. Aix\u00f2 dep\u00e8n de diversos factors, els quals coneixerem amb m\u00e9s detall a continuaci\u00f3.<\/p>\n<h2>El gust del comensal marca la pauta<\/h2>\n<p>Per escollir el punt de cocci\u00f3 exacte en el qual volem preparar la carn. Si l&#8217;estem cuinant per a clients o convidats, o si \u00e9s per a nosaltres. B\u00e0sicament s\u00f3n quatre punts:<\/p>\n<ul>\n<li>Molt poc fet.<\/li>\n<li>Poc fet.<\/li>\n<li>Al punt.<\/li>\n<li>Ben fet.<\/li>\n<\/ul>\n<p>Aquests contenen unes regles amb les que normalment els rostidors es guien, de tota manera \u00e9s recomanable tenir molt present el gust de cada persona i factors com el tipus de tall i m\u00e8todes de preparaci\u00f3 de la carn.<\/p>\n<h3>Molt poc fet<\/h3>\n<p>Aquest terme \u00e9s potser el que menys agrada i molt pocs comensals prefereixen. Per tant resulta important con\u00e8ixer-lo i saber que inclou un 75% de carn pr\u00e0cticament sense cuinar i nom\u00e9s el 25% de la part exterior lleugerament cuita.<\/p>\n<h3>Poc fet<\/h3>\n<p>\u00c9s tamb\u00e9 conegut com a terme mitj\u00e0 de preparar la carn, el percentatge \u00e9s 50% de segellat a l&#8217;exterior i 50% de carn sucosa a l&#8217;interior de la pe\u00e7a. Per a molts coneixedors aquest \u00e9s el millor punt i m\u00e9s recomanat pels rostidors.<\/p>\n<h3>Al Punt<\/h3>\n<p>Es coneix aix\u00ed mateix amb el nom de tres quarts. Amb un percentatge estimat de 75% de cocci\u00f3 i un centre una mica m\u00e9s sec que arriba a un 25%.<\/p>\n<h3>Ben fet<\/h3>\n<p>Aqu\u00ed la carn ja perd el seu color rosa per complet, com tamb\u00e9 gran part del seu suc i suau textura.<\/p>\n<p>Aquests s\u00f3n fonamentalment els punts m\u00e9s coneguts per preparar la carn. Nom\u00e9s queda estar pendent dels gustos dels convidats, tant en la cocci\u00f3 com en quantitat de sal i esp\u00e8cies.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pel que fa a menjar tots tenim un gust espec\u00edfic i m\u00e9s pel que fa a les carns rostides ja que els seus temps de cocci\u00f3 s\u00f3n variats. Avui repassarem l&#8217;art de preparar la carn com ens agrada. Aix\u00f2 dep\u00e8n de diversos factors, els quals coneixerem amb m\u00e9s detall a continuaci\u00f3. El gust del comensal [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":230,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com preparar la carn al punt exacte? - Maquinaria Carne y Pecado<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maquinariacarneypescado.com\/ca\/com-preparar-la-carn-al-punt-exacte\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Com preparar la carn al punt exacte? - Maquinaria Carne y Pecado\" \/>\n<meta property=\"og:description\" content=\"Pel que fa a menjar tots tenim un gust espec\u00edfic i m\u00e9s pel que fa a les carns rostides ja que els seus temps de cocci\u00f3 s\u00f3n variats. Avui repassarem l&#8217;art de preparar la carn com ens agrada. Aix\u00f2 dep\u00e8n de diversos factors, els quals coneixerem amb m\u00e9s detall a continuaci\u00f3. 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