vineri, 4 martie 2011

Frisca batuta (Whipped Cream) - Tutorial


Astazi, m-am hotarat sa va dau o mana de ajutor sa faceti cea mai buna frisca batuta! :) Si sa trecem direct la treaba...
Today, I've decided to give you a hand in making the best whipped cream there is! :) And let's get to work...

Exista cateva amanunte de tinut minte cand vrem sa ne reuseasca frisca din smantana de frisca. In primul rand, smantana trebuie tinuta la frigider cel putin 8 ore inainte de-a o folosi, sa fie cat mai rece. De altfel, toate instrumentele pe care le folositi la prepararea ei trebuie sa fie foarte reci, inclusiv vasul in care o veti turna. Ca sa va reuseasca frisca, aveti nevoie de doua lighenase/boluri, de marimi diferite. In vasul mai mare, turnati apa pe care ati racit-o, in prealabil, la frigider, apoi adaugati cuburi de gheata, cam cat incap in trei folii/pungi speciale, ca sa mentineti temperatura jos.
There are a few things to keep in mind when you want to make whipped cream. Firstly, the cream must be kept in the refrigerator at least 3 hours before use (I prefer to keep it over night), so that it is as cold as possible. Besides, all the tools you are going to use need to be refrigerated, including the bowl in which you will put the cream. To make it a success, you need two bowl of different sizes. In the large bowl, pour the refrigerated water, then add about three bags of ice cubes to maintain the water cold.


Asezati vasul mai mic (cu smanatana de frisca in el) in vasul cel mare si bateti cu mixerul, mai intai la viteza mica, apoi crescand la cea maxima. Recomandarea mea este sa fiti atenti la textura rezultata si, odata ce sunteti multumiti de cat de tare este frisca, sa va opriti. Altfel, riscati sa obtineti unt, iar acest proces este ireversibil!
Sit the smaller bowl (with the cream in it) into the larger one and start beating, first on a low speed, then at maximum speed. Please be careful and pay attention to the texture of the whipped cream and, once you're pleased with its consistency, stop beating. Otherwise, you risk turning it into butter, which is an irreversible process!


Ca sa stiti cand frisca este batuta bine, ridicati din cand in cand paletele mixerului (dupa ce ati oprit motorul, bineinteles!) si urmariti ca frisca sa formeze varfuri ascutite si tari, care stau "in picioare".
If you want to know if the whipped cream is ready, stop the beater and lift it: stiff peaks should form, which stand by themselves.


Nu o lasati la temperatura camerei dupa ce ati preparat-o, ci folositi-o direct pe prajitura/tort... si inapoi la frigider cu ea! :) Nu-i asa ca e cea mai buna frisca pe care ati mancat-o vreodata? ;)
Do not leave it at room temperature after you have prepared it, but put it straight on the cake... then back to the refrigerator! Well, now isn't this the best whipped cream you have ever had? :)

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