{"id":173560,"date":"2021-04-07T15:24:02","date_gmt":"2021-04-07T13:24:02","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=173560"},"modified":"2025-04-08T16:05:23","modified_gmt":"2025-04-08T14:05:23","slug":"cum-ingrosi-sosurile-ciorbele-si-alte-preparate","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/cum-ingrosi-sosurile-ciorbele-si-alte-preparate\/","title":{"rendered":"Cum ingrosi sosurile, ciorbele si alte preparate"},"content":{"rendered":"
\"Cum<\/figure>

Afla cum ingrosi sosurile, ciorbele si alte preparate, urmand sfaturile testate din acest articol. Iata produsele si tehnicile recomandate!<\/em><\/p>

Eu folosesc cel mai des amidon de porumb Gustin<\/strong>. Faina alba nu prea am in casa, gatesc foarte rar cu ea, asadar atunci cand fac o ciulama sau vreau sa ingros un sos, amidonul de porumb e cel mai bun.<\/p>

Atentie: <\/em>Atunci cand ingrosati o ciorba cu amidon sau faina, ca sa nu aiba cocoloase, procedeul la care apelez eu este urmatorul: Pun amidonul sau faina intr-o cana si adaug 2-3 linguri de lichid fierbinte din ciorba. Amestec bine bine. Mai adaug lichid putin cate putin si amestec iar. Cand s-au dus cocoloasele, torn amestecul din cana in oala cu ciorba. In cateva minute dupa ce a dat in clocot, ciorba deja este ingrosata. De obicei apelez la cest procedeu la ciorbele “albe” (fara sos de rosii).<\/p>

Daca vreti ca textura sosului pe care il faceti sa fie lipicioasa, folositi amidon\/faina de tapioca<\/strong>. Pe aceasta o folosesc atunci cand vreau sa fac sosuri “cheesy”<\/a> in retete vegane. In contact cu caldura, nu numai ca ingroasa sosu dar il si face lipicios, ca branza topita. <\/p>

Recent, datorita unor campanii cu Herbalife Nutrition, am testat shake-urile proteice<\/strong> cu ingrediente vegane. Nu am folosit prea des pudre proteice deoarece nici nu sunt vreo sportiva si nici nu tin dieta, insa dintre cele testate folosesc destul de des Formula 1 Gourmet cu ciuperci si ierburi. De cand il am, adaug cate 1 lingura in aproape fiecare preparat pe care il fac, deoarece imi place si gustul si am observat ca ingroasa mancarea, creand o textura cremoasa foarte placuta. Pana acum l-am folosit in: supe crema, sos de paste, risotto. La risotto, desi l-am facut in varianta vegana\/de post, i-a dat o cremozitate excelenta de zici ca pusesem parmezan ras in el. Ma gandesc ca e o varianta mai santoasa la clasicul amidon si mai adauga si un plus de proteine si minerale in mancare. – Tin sa subliniez ca aceasta sugestie este in totalitate parerea mea si nu este influentata de campaniile anterioare cu acest brand. <\/em><\/p>","protected":false},"excerpt":{"rendered":"

Afla cum ingrosi sosurile, ciorbele si alte preparate, urmand sfaturile testate din acest articol. Iata produsele si tehnicile recomandate! Eu folosesc cel mai des amidon de porumb Gustin. Faina alba nu prea am in casa, gatesc foarte rar cu ea, asadar atunci cand fac o ciulama sau vreau sa ingros un sos, amidonul de porumb…<\/p>\n","protected":false},"author":26,"featured_media":173565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[2319],"tags":[],"class_list":["post-173560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-ro"],"yoast_head":"\nCum ingrosi sosurile, ciorbele si alte preparate<\/title>\n<meta name=\"description\" content=\"Afla cum ingrosi sosurile, ciorbele si alte preparate, urmand sfaturile testate din acest articol. 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