{"id":12462,"date":"2021-05-05T08:39:42","date_gmt":"2021-05-05T07:39:42","guid":{"rendered":"https:\/\/nomen.es\/?p=12462"},"modified":"2021-05-05T08:39:42","modified_gmt":"2021-05-05T07:39:42","slug":"secrets-arrebossat","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/secrets-arrebossat\/","title":{"rendered":"Els secrets de l’arrebossat"},"content":{"rendered":"

Quines caracter\u00edstiques t\u00e9 un arrebossat perfecte<\/strong>? \u00c9s cruixent, aporta un plus de gust sense emmascarar el de l\u2019aliment que s\u2019est\u00e0 cuinant i no queda oli\u00f3s. F\u00e0cil de dir, per\u00f2 no sempre queda b\u00e9.<\/p>\n

Arrebossar un aliment \u00e9s fregir-lo cobert per una o v\u00e0ries capes d\u2019altres ingredients (normalment, farina de blat<\/a>, que tamb\u00e9 pot ser integral<\/a>, ou batut i farina de galeta) que fa que quedi torrat i crunchy<\/em> per fora per\u00f2 tendre per dins<\/strong>. Aquesta seria la t\u00e8cnica b\u00e0sica o la m\u00e9s tradicional, heretada de les nostres mares i \u00e0vies, per\u00f2 no la \u00fanica. Perqu\u00e8 d\u2019arrebossats n\u2019hi ha de diferents tipus. Anem a veure\u2019ls.<\/p>\n

    \n
  1. Arrebossat cl\u00e0ssic.<\/strong> Es fa passant l\u2019aliment (carn, pollastre, peix, verdures, hortalisses…) primer per ou batut i despr\u00e9s per farina de galeta o pa ratllat<\/a>. Hi ha qui afegeix un pas m\u00e9s i enfarina primer els aliments amb farina de blat (tamb\u00e9 pots utilitzar d\u2019altres farines, com les farines de llegums o la farina d\u2019arr\u00f2s<\/a>).<\/li>\n
  2. A la romana.<\/strong> \u00c9s molt habitual per fregir peixos i verdures. Aqu\u00ed el pas que se salta \u00e9s el del pa ratllat. \u00c9s a dir, s\u2019enfarina i es passa per ou batut, i a la paella. No queda tan cruixent com l\u2019arrebossat cl\u00e0ssic.<\/li>\n
  3. En gavardina.<\/strong> Es tracta de submergir els aliments dins una massa semil\u00edquida feta barrejant ou batut amb farina (normal, integral o d\u2019arr\u00f2s) a la que de vegades s\u2019hi afegeix un impulsor com gasificant, que pot ser bicarbonat, sif\u00f3, cervesa… que li dona una mica d\u2019esponjositat a l\u2019arrebossat.<\/li>\n
  4. A l\u2019andalusa.<\/strong> Es fa servir per a calamars, gambes, peixet fregit… Aqu\u00ed nom\u00e9s es passa l\u2019aliment per farina de blat i es fregeix directament. Prova a fer-lo amb farina d\u2019arr\u00f2s<\/a> si a casa teniu intoler\u00e0ncia al gluten.<\/li>\n
  5. Tempura.<\/strong> \u00c9s l\u2019arrebossat japon\u00e9s. Consisteix a passar els aliments (generalment verdures i hortalisses tallades a bastonets, per\u00f2 tamb\u00e9 peixos i mariscs) per una massa de textura bastant l\u00edquida, barreja d\u2019aigua molt freda amb una farina especial per a tempura, i despr\u00e9s fregir-los. La capa d\u2019arrebossat \u00e9s fina, lleugera i cruixent.<\/li>\n<\/ol>\n

    \"Tipus<\/p>\n

    Consells per arrebossar b\u00e9<\/h2>\n

    Per aconseguir arrebossats de 10, hi ha alguns consells que no has de passar per alt.<\/p>\n

      \n
    • Els aliments han d\u2019estar ben secs.<\/strong> Si tenen molta humitat, com pot passar amb els peixos, no aconseguir\u00e0s que quedin cruixents. Per aix\u00f2 \u00e9s important que els assequis b\u00e9, sobretot si abans han estat congelats, pots fer-ho amb paper absorbent de cuina.<\/li>\n
    • El gruix importa<\/strong>. Com d\u00e8iem, un bon arrebossat \u00e9s cruixent per fora per\u00f2 tendre per dins. Si un aliment est\u00e0 tallat excessivament fi, quedar\u00e0 sec i poc gust\u00f3s. Si est\u00e0 tallat molt gruixut, en canvi, pot ser que es torri per fora, per\u00f2 quedi cru per dins. No hi ha un gruix perfecte predeterminat, dep\u00e8n de l\u2019aliment i dels gustos, per\u00f2 el sentit com\u00fa mana molt en aquest aspecte. I tamb\u00e9 l\u2019assaig-error. No tens m\u00e9s remei que provar i provar.<\/li>\n
    • La temperatura de l\u2019oli.<\/strong> La ideal per arrebossar \u00e9s de 170-180\u00baC. Si est\u00e0 m\u00e9s calent, els arrebossats es cremaran per fora i quedaran crus per dins. Si est\u00e0 m\u00e9s fred, trigaran m\u00e9s a torrar-se i absorbiran m\u00e9s oli, i quedaran massa greixosos.<\/li>\n
    • Poqueta quantitat cada vegada. <\/strong>No serveix de res que controlis la temperatura de l\u2019oli si despr\u00e9s omples la paella de gom a gom. Perqu\u00e8 la temperatura de l\u2019oli baixar\u00e0 (perqu\u00e8 els aliments estan freds) i no s\u2019arrebossaran b\u00e9. El millor \u00e9s que vagis fregint en poquetes quantitats, tingues paci\u00e8ncia.<\/li>\n
    • Pressiona una mica. <\/strong>De vegades el que passa \u00e9s que l\u2019arrebossat es despr\u00e8n quan poses els aliments a la paella. Que passi una mica \u00e9s normal, per\u00f2 per a qu\u00e8 es desprengui menys, has de pressionar l\u2019arrebossat (en el cas d\u2019arrebossats s\u00f2lids) amb els palmells de la m\u00e0, per a que quedi ben adherit a l\u2019aliment.<\/li>\n
    • El tipus d\u2019oli. <\/strong>En aquest punt mana m\u00e9s el gust personal que una altra cosa. Hi ha qui prefereix fregir en oli vegetal, com el de girasol, que \u00e9s m\u00e9s lleuger, i hi ha qui utilitza oli d\u2019oliva, que aporta el seu gust al resultat final. El que no t\u2019aconsellem \u00e9s fregir en oli d\u2019oliva verge extra, perqu\u00e8 el seu gust \u00e9s m\u00e9s potent i pot arribar a emmascarar el propi gust dels aliments.<\/li>\n
    • Sense grumolls. <\/strong>Si fas un arrebossat en qu\u00e8 passes l\u2019aliment per farina de blat (o d\u2019un altre tipus), per evitar l\u2019exc\u00e9s de farina tens dos trucs. Un, tamisar la farina pr\u00e8viament per a que no faci grumolls. Dos, espolsar una mica l\u2019aliment despr\u00e9s d\u2019enfarinar-lo per eliminar la farina sobrant.<\/li>\n
    • Esc\u00f3rrer l\u2019oli. <\/strong>Sempre que arrebossis, \u00e9s important deixar uns minuts els aliments sobre paper absorbent per a qu\u00e8 escorrin l\u2019exc\u00e9s d\u2019oli que hagin pogut absorbir durant el fregit. Quan vegis que aquest paper est\u00e0 ja empapat d\u2019oli, canvia\u2019l.<\/li>\n
    • Un plus de gust.<\/strong> Prova a barrejar el pa ratllat amb all o ceba en pols, alguna esp\u00e8cia com curry o pebre vermell, herbes arom\u00e0tiques com julivert, roman\u00ed o orenga, flocs de civada o fruits secs picats, com ametlles, cacauets, nous o fins i tot blat de moro fregit, els \u201ckikos\u201d de tota la vida. Donar\u00e0s als teus arrebossats un gust \u00fanic.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Som fans dels arrebossats, cruixents i gustosos. Per\u00f2 fer un arrebossat de 10 t\u00e9 els seus trucs. Te’ls expliquem tots.<\/p>\n","protected":false},"author":2,"featured_media":12457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[584],"tags":[],"class_list":["post-12462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trucos-y-consejos-ca"],"acf":[],"yoast_head":"\nEls secrets de l'arrebossat - Nomen<\/title>\n<meta name=\"description\" content=\"Som fans dels arrebossats, cruixents i gustosos. Per\u00f2 fer un arrebossat de 10 t\u00e9 els seus trucs. 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