{"id":6235,"date":"2023-03-20T08:54:55","date_gmt":"2023-03-20T08:54:55","guid":{"rendered":"http:\/\/vinals1906.com\/la-importancia-dels-ossos-al-cuinat\/"},"modified":"2023-03-20T08:54:56","modified_gmt":"2023-03-20T08:54:56","slug":"la-importancia-dels-ossos-al-cuinat","status":"publish","type":"post","link":"https:\/\/store.vinals1906.com\/ca\/la-importancia-dels-ossos-al-cuinat\/","title":{"rendered":"La import\u00e0ncia dels ossos al cuinat"},"content":{"rendered":"<p><em>Als ossos hi ha tot el sabor<\/em> . Encara que aquest conegut refrany popular no cont\u00e9 ni una mica d&#8217;error en les paraules, les tend\u00e8ncies gastron\u00f2miques actuals sembla que van per un altre cam\u00ed. Cada cop s\u00f3n menys les restes d&#8217; <strong>ossos<\/strong> que queden als nostres plats. Per qu\u00e8 passa aix\u00f2? Doncs perqu\u00e8 tant als restaurants com als supermercats s&#8217;ofereixen les parts m\u00e9s toves de l&#8217;animal i nom\u00e9s es presenten <strong>talls de carn<\/strong> amb ossos quan \u00e9s estrictament necessari, com en el cas, per exemple, de les costelles, el garr\u00f3 o la cama de vedella.<\/p>\n<p>&nbsp;<\/p>\n<h2>La millor carn \u00e9s sempre la que \u00e9s al costat de l&#8217;os<\/h2>\n<p>&nbsp;<\/p>\n<p>\u201cLa millor carn \u00e9s sempre la que \u00e9s al costat de l&#8217;os\u201d, explica l&#8217;alemany Eckart Witzigmann, un important formador de cuiners de les darreres d\u00e8cades. Seguint la idea de Witzigmann sobre el paper dels ossos a la cuina, des de <strong>Vi\u00f1als 1906<\/strong> tamb\u00e9 volem recuperar la pres\u00e8ncia dels ossos als cuinats i als deliciosos emplatats finals. Volem tornar a gaudir de rosegar els ossos de la carn!<\/p>\n<p>[image_hover image=&#8221;https:\/\/store.vinals1906.com\/wp-content\/uploads\/2017\/10\/Los-huesos-en-el-cocinado-1.png&#8221; hover_image=&#8221;&#8221; link=&#8221;&#8221; target=&#8221;undefined&#8221; animation=&#8221;undefined&#8221; transition_delay=&#8221;&#8221;]<\/p>\n<p>&nbsp;<\/p>\n<p>Una <strong>vaca<\/strong> , per exemple, t\u00e9 m\u00e9s de 150 ossos. Encara que no tots s\u00f3n interessants des del punt de vista culinari, n&#8217;hi ha molts que s\u00f3n deliciosos i alguns, fins i tot imprescindibles per preparar saboroses <strong>salses i fons<\/strong> . Des del punt de vista de l&#8217;elaboraci\u00f3 final, la vaca \u00e9s un animal gran i volumin\u00f3s, i per aix\u00f2 proporciona molts talls de carn aprofitables que no estan enganxats a un os. No obstant aix\u00f2, hi ha una s\u00e8rie de peces que porten com a condici\u00f3 <em>sine qua non<\/em> anar acompanyats d&#8217;ell, com els <strong>filets amb os<\/strong> en forma de T, les costelles, el pit de vedella o el bra\u00f3.<\/p>\n<p>Tant en el cas de la carn de vedella com a la del porc o la del xai, els ossos s\u00f3n una part de l&#8217; <strong>animal<\/strong> que hem d&#8217;aprofitar per les seves grans qualitats. \u00c9s cert que no ens podem nodrir directament d&#8217;ells, per\u00f2 s\u00ed que en podem aprofitar algunes de les parts, com el cart\u00edlag, els tendons o els lligaments, que desprenen prote\u00efnes i col\u00b7lagen. Tamb\u00e9 la ferma capa de greix que recobreix la majoria \u00e9s un element <strong>delici\u00f3s<\/strong> per mantenir la carn ben sucosa, ja que quan es cou l&#8217;os, aquesta capa es fon lentament.<\/p>\n<p>&nbsp;<\/p>\n<h2>Consells per aprofitar al m\u00e0xim els ossos al cuinat<\/h2>\n<p>&nbsp;<\/p>\n<p>Cuinar a la perfecci\u00f3 els ossos t\u00e9 els seus <strong>trucs<\/strong> , com tota t\u00e8cnica culin\u00e0ria. Des de Vi\u00f1als 1906, us explicarem com aconseguir un cuinat perfecte i unes <strong>elaboracions<\/strong> finals delicioses. El primer consell i molt important \u00e9s procurar que no hi hagi l\u00edquid a l&#8217;embolcall oa la safata on conservem la carn. Tamb\u00e9 \u00e9s convenient que els ossos tinguin un tall net, sense estelles o danys, i que la carn desprengui una olor fresca i una pres\u00e8ncia saludable.<\/p>\n<p>[image_hover image=&#8221;https:\/\/store.vinals1906.com\/wp-content\/uploads\/2017\/10\/Los-huesos-en-el-cocinado-2.png&#8221; hover_image=&#8221;&#8221; link=&#8221;&#8221; target=&#8221;undefined&#8221; animation=&#8221;undefined&#8221; transition_delay=&#8221;&#8221;]<\/p>\n<p>&nbsp;<\/p>\n<p>Un darrer truc ve a l&#8217;hora de conservar la carn. Tota pe\u00e7a que conservi l&#8217;os s&#8217;ha de guardar com a m\u00e0xim 3 o 4 dies despr\u00e9s de la compra al compartiment m\u00e9s fred de la nevera, sense embolcall de pl\u00e0stic i sobre un parell de capes de paper de cuina. Si, per contra, volem congelar el tros de <strong>carn<\/strong> , cal procurar que la bossa quedi enganxada a l&#8217;os.<\/p>\n<p>Si vols saber m\u00e9s sobre els ossos al cuinat, sobre els millors talls de bov\u00ed o sobre qualsevol altra q\u00fcesti\u00f3 gastron\u00f2mica, acosta&#8217;t a les botigues <strong>Vi\u00f1als 1906<\/strong> . Els millors talls de carn de vedella estan esperant-te!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Als ossos hi ha tot el sabor . Encara que aquest conegut refrany popular no cont\u00e9 ni una mica d&#8217;error [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[356],"tags":[374,359,504,494,499,459],"class_list":["post-6235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consells","tag-carn","tag-carn-de-vedella","tag-cuinat","tag-ossos","tag-ossos-al-cuinat","tag-vedella"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.9 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La import\u00e0ncia dels ossos al cuinat - Vi\u00f1als 1906<\/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:\/\/store.vinals1906.com\/huesos-en-la-cocina-su-importancia-en-el-sabor\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La import\u00e0ncia dels ossos al cuinat\" \/>\n<meta property=\"og:description\" content=\"Als ossos hi ha tot el sabor . 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