{"id":7388,"date":"2017-10-10T10:10:30","date_gmt":"2017-10-10T10:10:30","guid":{"rendered":"http:\/\/elnacional.incubaliadev.com\/carn-madurada-molt-mes-que-una-moda\/"},"modified":"2019-02-06T14:43:14","modified_gmt":"2019-02-06T14:43:14","slug":"carn-madurada-molt-mes-que-una-moda","status":"publish","type":"post","link":"https:\/\/www.elnacionalbcn.com\/ca\/carn-madurada-molt-mes-que-una-moda\/","title":{"rendered":"Carn madurada, molt m\u00e9s que una moda"},"content":{"rendered":"<p style=\"text-align: justify;\">Moltes carns requereixen un temps de rep\u00f2s per consumir-les en un estat \u00f2ptim. Els \u00faltims anys, ha aparegut una nova tend\u00e8ncia que converteix aquest rep\u00f2s de la carn de bov\u00ed en maduraci\u00f3, sobremaduraci\u00f3 i fins i tot maduraci\u00f3 extrema, cosa que ha generat debat per\u00f2 un consens entre els gurmets i els entesos:\u00a0<strong>la maduraci\u00f3 d\u00f3na a la carn m\u00e9s sabor i textura, li aporta matisos<\/strong>, \u00e9s com l&#8217;ib\u00e8ric de gla dels pernils.<\/p>\n<p style=\"text-align: justify;\">Quan se sacrifica qualsevol exemplar de bov\u00ed, la carn necessita un temps perqu\u00e8 es relaxi el\u00a0<em>rigor mortis,\u00a0<\/em>que en el cas de vaques i bous \u00e9s almenys de 15 a 20 dies. Si la carn es consumeix abans, ser\u00e0 dura i estireganyosa i deixar\u00e0 anar molt de l\u00edquid, perqu\u00e8 no l&#8217;haur\u00e0 perdut durant el rep\u00f2s.<\/p>\n<p><a href=\"https:\/\/www.elnacionalbcn.com\/ca\/restaurantes\/la-braseria\/\" target=\"_blank\" rel=\"noopener\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-4480\" title=\"El-Nacional-La-Braseria\" src=\"https:\/\/www.elnacionalbcn.com\/wp-content\/uploads\/2017\/09\/Cultura-carne-1-1024x683.jpg\" alt=\"El-Nacional-La-Braseria\" width=\"639\" height=\"426\" \/><\/a><\/p>\n<p><!--more--><strong><span style=\"text-decoration: underline;\">Cambres especials ventilades i a menys 2 \u00baC aconsegueixen el miracle<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\">Madurar la carn \u00e9s com aturar el temps per al cos de l&#8217;animal, i per fer-ho s&#8217;ha de disposar d&#8217;unes instal\u00b7lacions que tenen poques empreses, i encara menys restaurants, amb unes cambres de maduraci\u00f3 sofisticades.<\/p>\n<p style=\"text-align: justify;\"><strong>La maduraci\u00f3 \u00e9s una t\u00e8cnica de conservaci\u00f3 a base de regular la temperatura<\/strong>\u00a0(menys de 2 \u00baC, sovint per sota d&#8217;un, sense arribar mai a la congelaci\u00f3), la humitat i, molt important, la ventilaci\u00f3 que provoca la p\u00e8rdua d&#8217;aigua a la carn i la concentraci\u00f3 de sabors, aix\u00ed com la proliferaci\u00f3 de fongs sobre el greix que embolica la pe\u00e7a i que la protegiran. Aquesta p\u00e8rdua d&#8217;aigua tamb\u00e9 comporta una p\u00e8rdua de pes de fins al 30% en les peces sotmeses a maduraci\u00f3. Pot ser curta (de 30 a 65 dies), llarga (de 65 a 200 dies) o extrema, de m\u00e9s de 200 dies. Per a la segona es trien nom\u00e9s els\u00a0<strong>lloms de vaques velles i bous<\/strong>, mentre que per a la maduraci\u00f3 extrema nom\u00e9s es fan servir\u00a0<strong>bous sencers<\/strong>\u00a0amb unes caracter\u00edstiques molt especials, &#8220;peces \u00faniques&#8221;. A m\u00e9s de la p\u00e8rdua de pes, els lloms sotmesos a maduraci\u00f3 tamb\u00e9 pateixen una minva, perqu\u00e8 els extrems de cada pe\u00e7a, els que estan en contacte amb el fred i amb l&#8217;aire es resequen i es rebutgen quan la carn es talla a porcions.<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Sabors terciaris<\/span><\/strong><\/p>\n<p style=\"text-align: justify;\">La maduraci\u00f3 no aporta m\u00e9s sucul\u00e8ncia a la carn, perqu\u00e8 perd bona part o quasi tota l&#8217;aigua, per\u00f2 s\u00ed un tacte al paladar m\u00e9s tou, potencia els sabors terciaris i porta records lactis.\u00a0<strong>Carles Tejedor, director gastron\u00f2mic\u00a0<a href=\"https:\/\/www.elnacionalbcn.com\/ca\/\" target=\"_blank\" rel=\"noopener\">d&#8217;El Nacional<\/a><\/strong>, parla de sabors de mantega, de terra molla, de tocs torrats.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moltes carns requereixen un temps de rep\u00f2s per consumir-les en un estat \u00f2ptim. Els \u00faltims anys, ha aparegut una nova tend\u00e8ncia que converteix aquest rep\u00f2s de la carn de bov\u00ed en maduraci\u00f3, sobremaduraci\u00f3 i fins i tot maduraci\u00f3 extrema, cosa que ha generat debat per\u00f2 un consens entre els gurmets i els entesos:\u00a0la maduraci\u00f3 d\u00f3na [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[110],"tags":[],"class_list":["post-7388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/posts\/7388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/comments?post=7388"}],"version-history":[{"count":2,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/posts\/7388\/revisions"}],"predecessor-version":[{"id":8675,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/posts\/7388\/revisions\/8675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/media\/8872"}],"wp:attachment":[{"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/media?parent=7388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/categories?post=7388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elnacionalbcn.com\/ca\/wp-json\/wp\/v2\/tags?post=7388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}