{"id":3224,"date":"2021-11-08T13:25:55","date_gmt":"2021-11-08T13:25:55","guid":{"rendered":"https:\/\/exotic-whip.com\/blog\/everything-you-need-to-know-about-whipped-cream-siphons\/"},"modified":"2024-04-22T14:07:16","modified_gmt":"2024-04-22T14:07:16","slug":"tot-ce-trebuie-sa-stii-despre-batoanele-de-crema-batuta","status":"publish","type":"post","link":"https:\/\/exoticwhip.com\/ro\/blog-ro\/tot-ce-trebuie-sa-stii-despre-batoanele-de-crema-batuta\/","title":{"rendered":"Tot ce trebuie s\u0103 \u0219ti\u021bi despre sifon de crem\u0103?"},"content":{"rendered":"

Ce este un sifon de crem\u0103?<\/h2>\n

Un sifon cu crem\u0103<\/a> este un dispozitiv fabricat din aluminiu sau o\u021bel care poate con\u021bine aproximativ 8 grame de protoxid de azot (N2O) pentru a presuriza recipientul \u0219i a elibera protoxidul de azot, permi\u021b\u00e2ndu-i acestuia s\u0103 se dizolve sub lichidele ad\u0103ugate. Atunci c\u00e2nd gazul de oxid de azot este eliberat prin deschiderea supapei sifonului pentru fri\u0219c\u0103 \u0219i ap\u0103sarea manetei, lichidul este for\u021bat s\u0103 ias\u0103 din duz\u0103 la presiune ridicat\u0103. Bulele sunt create pentru a transforma lichidul (\u00een func\u021bie de tipul de lichid) \u00eentr-o spum\u0103 sau spum\u0103.<\/p>\n

Deveni\u021bi Distribuitor<\/a><\/p>\n

\"whipped<\/p>\n

Cum se face fri\u0219ca cu sifonul?<\/h2>\n

Atunci c\u00e2nd dori\u021bi s\u0103 face\u021bi fri\u0219c\u0103, trebuie s\u0103 folosi\u021bi o crem\u0103 \u00eengro\u0219at\u0103. Aceast\u0103 crem\u0103 poate avea un con\u021binut de gr\u0103sime de 27-36%. Atunci c\u00e2nd folosi\u021bi sifonul pentru fri\u0219c\u0103 se elibereaz\u0103 presiunea, acest lucru face ca oxidul de azot din molecula de gr\u0103sime s\u0103 se extind\u0103 \u0219i se creeaz\u0103 fri\u0219ca. Sifonul pentru fri\u0219c\u0103 ofer\u0103 o cantitate de 4 ori mai mare \u00een compara\u021bie cu cea pe care o ob\u021bine\u021bi atunci c\u00e2nd bate\u021bi singur fri\u0219ca manual.<\/p>\n

Po\u021bi folosi orice fel de gaz \u00een sifonul de crem\u0103?<\/h3>\n

Este important s\u0103 folosi\u021bi numai gaz N2O. Motivul pentru care se folose\u0219te protoxidul de azot \u00eentr-un sifon pentru fri\u0219c\u0103 este c\u0103 gazul se dizolv\u0103 u\u0219or cu lichidele \u0219i gazul nu se pierde \u00een momentul \u00een care se afl\u0103 \u00een sifon. Ceea ce reprezint\u0103, de asemenea, un avantaj al utiliz\u0103rii protoxidului de azot<\/a> \u00een sifoanele pentru fri\u0219c\u0103 este c\u0103 acesta inhib\u0103 \u0219i dezvoltarea bacteriilor \u0219i nu are miros sau gust.<\/p>\n

Cum se folose\u0219te un sifon pentru fri\u0219c\u0103?<\/h3>\n
    \n
  1. Este important s\u0103 urma\u021bi re\u021beta pentru tipul de crem\u0103 sau spum\u0103 pe care dori\u021bi s\u0103 o face\u021bi \u0219i s\u0103 a\u0219eza\u021bi sifonul pe o suprafa\u021b\u0103 plan\u0103.<\/li>\n
  2. De\u0219uruba\u021bi capul sifonului pentru fri\u0219c\u0103 din recipient.<\/li>\n
  3. Pune\u021bi lichidele conform re\u021betei \u00een sifonul pentru fri\u0219c\u0103 (acestea pot include siropuri, zaharuri sau alte extracte).<\/li>\n
  4. Apoi \u00een\u0219uruba\u021bi capul \u00eenapoi pe sifonul pentru fri\u0219c\u0103.<\/li>\n
  5. Lua\u021bi un cartu\u0219 de fri\u0219c\u0103 \u0219i pune\u021bi-l \u00een suport.<\/li>\n
  6. \u00cen\u0219uruba\u021bi suportul cartu\u0219ului pe \u0219tiftul sifonului pentru fri\u0219c\u0103 p\u00e2n\u0103 c\u00e2nd auzi\u021bi gazul N2O sc\u0103p\u00e2nd pu\u021bin. Nu este r\u0103u dac\u0103 se pierde pu\u021bin gaz \u00een timpul acestui proces.<\/li>\n
  7. Agita\u021bi sifonul cu fri\u0219c\u0103 pentru a permite gazului s\u0103 se amestece bine cu con\u021binutul.<\/li>\n
  8. \u00centoarce\u021bi sifonul pentru fri\u0219c\u0103 cu v\u00e2rful \u00een jos \u0219i ap\u0103sa\u021bi maneta pentru a \u00eempinge amestecul afar\u0103.<\/li>\n<\/ol>\n

    Cum se cur\u0103\u021b\u0103 sifonul de fri\u0219c\u0103?<\/h3>\n

    Este important s\u0103 NU pune\u021bi capul sifonului pentru fri\u0219c\u0103 \u00een ma\u0219ina de sp\u0103lat vase, v\u0103 recomand\u0103m s\u0103 \u00eel sp\u0103la\u021bi manual.<\/p>\n

      \n
    1. \u00cencepe\u021bi prin a scoate suportul care \u021bine cartu\u0219ul de protoxid de azot.<\/li>\n
    2. \u00centoarce\u021bi capul sifonului pentru fri\u0219c\u0103 de pe suport, scoate\u021bi rotundul de cauciuc \u0219i scoate\u021bi supapa. Unele supape de pe sifoanele pentru fri\u0219c\u0103 nu pot fi scoase, a\u0219a c\u0103 acorda\u021bi o aten\u021bie deosebit\u0103 acestui aspect.<\/li>\n
    3. Cur\u0103\u021ba\u021bi toate piesele separat cu detergent \u0219i ap\u0103.<\/li>\n
    4. L\u0103sa\u021bi totul s\u0103 se usuce pentru o vreme.<\/li>\n
    5. C\u00e2nd totul este uscat, pute\u021bi pune totul la loc.<\/li>\n<\/ol>\n

      \"What<\/p>\n

      Cinci utiliz\u0103ri diferite pentru un sifon de crem\u0103<\/h2>\n

      Din ce \u00een ce mai multe progrese se fac \u00een lumea gastronomic\u0103, la fel \u0219i posibilit\u0103\u021bile din buc\u0103t\u0103ria profesional\u0103. A\u0219adar, de ce unelte ave\u021bi nevoie pentru a servi o astfel de crea\u021bie unic\u0103 \u0219i a tr\u0103i o senza\u021bie de gust?<\/p>\n

      Prin utilizarea unui sifon pentru fri\u0219c\u0103, pute\u021bi realiza crea\u021bii \u0219i structuri extraordinare. Aici discut\u0103m cinci tehnici pe care le pute\u021bi folosi pentru a da un plus de energie preparatului dumneavoastr\u0103.<\/p>\n

      1. Infuzie rapid\u0103<\/h3>\n

      Acesta este un mod foarte rapid \u0219i eficient de a ob\u021bine lichide cu o arom\u0103 intens\u0103. Acest lucru poate varia de la sirop, ulei la alcool, folosind un sifon de fri\u0219c\u0103 cu protoxid de azot, acest lucru se face \u00een c\u00e2teva secunde. Prin utilizarea unui sifon pentru fri\u0219c\u0103, lichidele p\u0103trund ad\u00e2nc \u00een ingredient \u0219i \u00eei dau mult mai mult\u0103 arom\u0103.<\/p>\n

      2. Perfec\u021biune cu crem\u0103 b\u0103tut\u0103<\/h3>\n

      \u00cen mod logic, cu un sifon pentru crem\u0103 pute\u021bi, desigur, s\u0103 face\u021bi crem\u0103.<\/a> Dar care sunt avantajele acestui lucru? Bine\u00een\u021beles, este de asemenea posibil s\u0103 se bat\u0103 fri\u0219ca manual, ce face ca dispozitivul s\u0103 fie un plus mai bun? Acest lucru se datoreaz\u0103 faptului c\u0103 utilizeaz\u0103 protoxid de azot. Gazul p\u0103trunde \u00een fri\u0219c\u0103 sub form\u0103 de lichid \u0219i, din acest motiv, este distribuit uniform atunci c\u00e2nd fri\u0219ca este eliberat\u0103. Datorit\u0103 con\u021binutului de gr\u0103sime din crem\u0103, spuma devine foarte stabil\u0103 \u0219i este mai u\u0219or de controlat. Un efect secundar pl\u0103cut este \u0219i faptul c\u0103 o pute\u021bi depozita mai u\u0219or. Sm\u00e2nt\u00e2na r\u0103mas\u0103 \u00een sifon \u0219i de care nu ave\u021bi \u00eenc\u0103 nevoie poate fi p\u0103strat\u0103 \u00een frigider p\u00e2n\u0103 la 10 zile.<\/p>\n

      3. Marinat\u0103<\/h3>\n

      Aceast\u0103 tehnic\u0103 este foarte asem\u0103n\u0103toare cu tehnica perfuziei rapide. Marinarea cu un rezervor de protoxid de azot reduce timpul \u00een care o bucat\u0103 de carne, de exemplu, trebuie s\u0103 se marineze \u0219i ofer\u0103 un gust deosebit. Protoxidul de azot, \u00eempreun\u0103 cu presiunea exercitat\u0103 de seringa de biciuire, permite aromelor s\u0103 p\u0103trund\u0103 \u00een carne \u0219i, de asemenea, o face mai fraged\u0103.<\/p>\n

      4. Spum\u0103<\/h3>\n

      Spumele pot fi folosite pentru toate tipurile de m\u00e2nc\u0103ruri, at\u00e2t calde, c\u00e2t \u0219i reci. De asemenea, acestea pot varia enorm \u00een ceea ce prive\u0219te aromele. Po\u021bi trece de la dulce la acru sau s\u0103rat, \u0219i oricum po\u021bi cre\u0219te senza\u021bia de gust cu ajutorul ei.<\/p>\n

      5. Mousse<\/h3>\n

      \u00cen cele din urm\u0103, ave\u021bi o spum\u0103. Mousse este o versiune \u00eengro\u0219at\u0103 a fri\u0219c\u0103i. Aici trebuie s\u0103 folosi\u021bi \u0219i un agent de \u00eengro\u0219are \u00een sifonul de fri\u0219c\u0103, deoarece datorit\u0103 presiunii \u0219i aerisirii sifonului de fri\u0219c\u0103 crea\u021bi o textur\u0103 extraordinar de moale.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ce este un sifon de crem\u0103? Un sifon cu crem\u0103 este un dispozitiv fabricat din aluminiu sau o\u021bel care poate con\u021bine aproximativ 8 grame de protoxid de azot (N2O) pentru a presuriza recipientul \u0219i a elibera protoxidul de azot, permi\u021b\u00e2ndu-i acestuia s\u0103 se dizolve sub lichidele ad\u0103ugate. Atunci c\u00e2nd gazul de oxid de azot este […]<\/p>\n","protected":false},"author":2343,"featured_media":2811,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[80],"tags":[],"class_list":["post-3224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ro"],"acf":[],"yoast_head":"\nTot ce trebuie s\u0103 \u0219ti\u021bi despre sifon de crem\u0103? - Exotic Whip<\/title>\n<meta name=\"description\" content=\"Un sifon pentru crem\u0103 este fabricat din aluminiu, con\u021bine aproximativ 8 grame de protoxid de azot sau se \u00eencarc\u0103 cu un \u00eenc\u0103rc\u0103tor de crem\u0103.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exoticwhip.com\/ro\/blog-ro\/tot-ce-trebuie-sa-stii-despre-batoanele-de-crema-batuta\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tot ce trebuie s\u0103 \u0219ti\u021bi despre sifon de crem\u0103? 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