{"id":400,"date":"2014-12-29T12:54:34","date_gmt":"2014-12-29T12:54:34","guid":{"rendered":"http:\/\/www.argia.eus\/blogak\/urko-saenz-buruaga\/?p=400"},"modified":"2014-12-29T12:54:34","modified_gmt":"2014-12-29T12:54:34","slug":"gabonetako-hondarrekin-zer-egin","status":"publish","type":"post","link":"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/2014\/12\/29\/gabonetako-hondarrekin-zer-egin\/","title":{"rendered":"Gabonetako hondarrekin zer egin?"},"content":{"rendered":"<p><a href=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/12\/gabonetako-hondarrak-haragia.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-401\" alt=\"Haragia\" src=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/12\/gabonetako-hondarrak-haragia-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/12\/gabonetako-hondarrak-haragia-300x225.jpg 300w, https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/12\/gabonetako-hondarrak-haragia-768x577.jpg 768w, https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/12\/gabonetako-hondarrak-haragia.jpg 1000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Urteko sasoi honek klixe asko ditu: gabon kanta eta apaingarriak, opariak, kontsumismoa, argiaren erabilera zentzugabea eta nire gustokoena: neurrigabeko tripa-festak. Baina bapo jan ohi badugu ere, makina bat janari gelditzen da beti jangelako mahaian edo, kasurik onenean, hozkailuan. Ez da arazo handirik, elikagai gehienak izoztu daitezke, kontserbatu eta etorkizunean jan ahal izateko. Berriaren osasun kanalean horretarako <a title=\"Elikagaiak izoztu eta desizozteko gomendiak, Berriaren osasun kanalean\" href=\"http:\/\/kanalak.berria.eus\/osasuna\/albisteak.php?saila=TARTEA&amp;data=2009-10-13&amp;orria=044&amp;kont=007&amp;mota=elikadura\" target=\"_blank\" rel=\"noopener\">gomendio batzuk aurki ditzakegu<\/a>. Baina ba al dakizu zein den izoztutako haragia prestatzeko modurik onena?<\/p>\n<p><!--more--><\/p>\n<p>Beste behin ere, <a title=\"I Fucking Love Science blogak argitaratu zuen artikulua\" href=\"http:\/\/www.iflscience.com\/chemistry\/frozen-steaks-cook-better-thawed-steaks\" target=\"_blank\" rel=\"noopener\">IFLScience blogaren bitartez<\/a> izan dut informazio interesgarri baten berri. Oraingoan,\u00a0<em>Cook&#8217;s Illustrated<\/em>-eko\u00a0Dan Souza-k egin duen esperimentu baten <a href=\"https:\/\/www.youtube.com\/watch?v=uLWsEg1LmaE#t=105\" target=\"_blank\" rel=\"noopener\">bideoa<\/a> dakarkizuet. Souzaren aburuz, <strong>hobe da haragia izoztuta kozinatzea<\/strong> desizoztu ondoren zartaginean sartzea baino. Ondorio honetara bideratu duten bi arrazoi nagusiak hauek dira: a) Izoztutako harragi puxkak &#8220;gainkozinatutako&#8221; zati txikiagoa lortu zuen, eta b) Izoztutako haragi puxkak hezetasun gutxiago galdu zuen.<\/p>\n<p>Bi arrazoi hauek haragiaren <strong>ezaugarri organoleptikoetan eragiten dute<\/strong>, hau da, \u00a0elikagaia gustatzen zaigula edo ez zaigula gustatzen baloratzeko erabiltzen ditugun ezaugarriak: zaporea, ehundura, etab. Egoera hau baldintzatzen duen faktore nagusia\u00a0<strong>beroak haragi puxkan sartzeko duen zailtasuna<\/strong> da. Izoztutako zatian sartzeko denbora gehiago behar du, jakina.<\/p>\n<p>&nbsp;<\/p>\n<h4>Baldintza zehatzak<\/h4>\n<p>Dan-ek beste gomendio bat ere ematen du izoztutako haragi horri onurarik handiena ateratzeko: <strong>estali gabe izoztea<\/strong>. Normalean, edozein elikagai izozten dugunean, plastikozko poltsatxo batean sartzen dugu aurretik. Bideoan azaltzen duenez, horrek haragiaren gainazalean dagoen hezetasuna (ura, alegia) izozten du. Gero, kozinatzeko momentuan, <strong>ura eta olio beroa nahasten direnean, arazoak eman ahal ditu<\/strong> (ikusi bideoa). Berak proposatzen duena zera da: izozkailuan estali gabe sartu, eta behin izoztuta dagoenean behar bezala paketatzea.<\/p>\n<p>Dena den, esperimentu hau egiteko baldintzak kontutan izan behar dira. Alde batetik, Dan-ek ez du haragia guztiz frijitzen. Zartaginean 3 minutu uzten du eta gero labean sartzen du. Bestetik, zartaginean jartzen duen olio kantitatea ohikoa baino handiagoa da. Antzeko errezeta jarraitu behar baduzu, edo haragia labean erretzeko asmoa baldin baduzu, saia zaitez Souzaren gomendioa jarraitzen, ea emaitza zaporetsua lortzen duzun.<\/p>\n<p>On egin!<\/p>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"Science: Make the Best Steaks By Cooking Frozen Meat (No Thawing!)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/uLWsEg1LmaE?start=105&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Urteko sasoi honek klixe asko ditu: gabon kanta eta apaingarriak, opariak, kontsumismoa, argiaren erabilera zentzugabea eta nire gustokoena: neurrigabeko tripa-festak. Baina bapo jan ohi badugu ere, makina bat janari gelditzen da beti jangelako mahaian edo, kasurik onenean, hozkailuan. Ez da arazo handirik, elikagai gehienak izoztu daitezke, kontserbatu eta etorkizunean jan ahal izateko. Berriaren osasun kanalean [&hellip;]<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[47,60,75,79,88,94],"class_list":["post-400","post","type-post","status-publish","format-standard","hentry","category-elikagaien-segurtasuna","tag-desizoztu","tag-elikagaiak","tag-gabonak","tag-haragia","tag-hondarrak","tag-izoztu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gabonetako hondarrekin zer egin? - Sorginen baratza<\/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:\/\/blogak.argia.eus\/urko-saenz-buruaga\/2014\/12\/29\/gabonetako-hondarrekin-zer-egin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gabonetako hondarrekin zer egin? - Sorginen baratza\" \/>\n<meta property=\"og:description\" content=\"Urteko sasoi honek klixe asko ditu: gabon kanta eta apaingarriak, opariak, kontsumismoa, argiaren erabilera zentzugabea eta nire gustokoena: neurrigabeko tripa-festak. 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