{"id":188,"date":"2024-07-07T07:51:54","date_gmt":"2024-07-07T07:51:54","guid":{"rendered":"https:\/\/secretelebunicii.ro\/?p=188"},"modified":"2024-07-07T07:51:54","modified_gmt":"2024-07-07T07:51:54","slug":"dulceata-de-caise-cu-apa-minerala-extrem-de-aromata-si-cu-un-gust-echilibrat-de-dulce","status":"publish","type":"post","link":"http:\/\/secretelebunicii.ro\/?p=188","title":{"rendered":"Dulcea\u021b\u0103 de caise cu ap\u0103 mineral\u0103 \u2013 extrem de aromat\u0103 \u0219i cu un gust echilibrat de dulce."},"content":{"rendered":"<p>Dulcea\u021ba de caise este o delicates\u0103 tradi\u021bional\u0103, plin\u0103 de arome naturale intense, care aduce gustul verii \u00een fiecare linguri\u021b\u0103. Preparat\u0103 din caise bine coapte, dar ferme, aceast\u0103 dulcea\u021b\u0103 se remarc\u0103 prin textura sa fin\u0103 \u0219i siropul dens, ob\u021binut printr-un proces atent de fierbere \u0219i caramelizare.<\/p>\n<p>Fie c\u0103 o savurezi pe o felie de p\u00e2ine proasp\u0103t\u0103, \u00een combina\u021bie cu br\u00e2nzeturi fine, sau ca ingredient secret \u00een diverse deserturi, dulcea\u021ba de caise este \u00eentotdeauna un r\u0103sf\u0103\u021b dulce, plin de savoare \u0219i nostalgie.<\/p>\n<h3>Ingrediente:<\/h3>\n<ul>\n<li>3 kg de caise (nu prea moi)<\/li>\n<li>2,5 kg zah\u0103r tos<\/li>\n<li>1,5 litri ap\u0103<\/li>\n<li>1 linguri\u021b\u0103 sare de l\u0103m\u00e2ie<\/li>\n<li>2 linguri bicarbonat de sodiu<\/li>\n<li>4 litri ap\u0103<\/li>\n<\/ul>\n<h3>Instruc\u021biuni:<\/h3>\n<h4>Prepararea caiselor:<\/h4>\n<ol>\n<li>Taie caisele \u00een jum\u0103t\u0103\u021bi \u0219i scoate s\u00e2mburii.<\/li>\n<li>\u00centr-un recipient mare, dizolv\u0103 bicarbonatul de sodiu \u00een 4 litri de ap\u0103.<\/li>\n<li>Adaug\u0103 caisele \u00een aceast\u0103 solu\u021bie \u0219i las\u0103-le s\u0103 stea timp de 12 ore.<\/li>\n<\/ol>\n<h3>Preg\u0103tirea s\u00e2mburilor:<\/h3>\n<ol>\n<li>Sparge s\u00e2mburii \u0219i fierbe miezul pentru c\u00e2teva minute.<\/li>\n<li>\u00cendep\u0103rteaz\u0103 coaja de pe miezul s\u00e2mburilor.<\/li>\n<\/ol>\n<h3>Sp\u0103larea caiselor:<\/h3>\n<ol>\n<li>Dup\u0103 ce au stat \u00een ap\u0103 cu bicarbonat, spal\u0103 caisele de 3-4 ori \u00een ap\u0103 rece.<\/li>\n<li>Las\u0103-le la scurs \u00eentr-o sit\u0103.<\/li>\n<\/ol>\n<h3>Prepararea siropului:<\/h3>\n<ol>\n<li>\u00centr-o oal\u0103 mare, combin\u0103 zah\u0103rul \u0219i apa.<\/li>\n<li>Pune-le la fiert \u0219i fierbe p\u00e2n\u0103 c\u00e2nd siropul cap\u0103t\u0103 o consisten\u021b\u0103 groas\u0103.<\/li>\n<\/ol>\n<h3>Ad\u0103ugarea caiselor:<\/h3>\n<ol>\n<li>Adaug\u0103 caisele \u0219i miezul de s\u00e2mbure \u00een sirop.<\/li>\n<li>Continu\u0103 fierberea p\u00e2n\u0103 c\u00e2nd caisele elibereaz\u0103 sucul, iar siropul revine la consisten\u021ba dorit\u0103.<\/li>\n<\/ol>\n<h3>\u00cendep\u0103rtarea spumei:<\/h3>\n<ol>\n<li>\u00cen timpul fierberii, \u00eendep\u0103rteaz\u0103 spuma care se formeaz\u0103 la suprafa\u021b\u0103 cu o spumier\u0103.<\/li>\n<li>Pentru a preveni formarea spumei, po\u021bi ad\u0103uga o linguri\u021b\u0103 de unt.<\/li>\n<\/ol>\n<h3>Finalizarea dulcea\u021bei:<\/h3>\n<ol>\n<li>Dulcea\u021ba va fi gata dup\u0103 aproximativ 30-60 de minute.<\/li>\n<li>Pentru a verifica consisten\u021ba, pune c\u00e2teva linguri de sirop pe o farfurie \u0219i las\u0103-l \u00een frigider pentru 2-3 minute.<\/li>\n<li>Dac\u0103 siropul este suficient de gros, adaug\u0103 sarea de l\u0103m\u00e2ie \u0219i mai fierbe \u00eenc\u0103 2 minute.<\/li>\n<\/ol>\n<p>Acum dulcea\u021ba de caise este gata pentru a fi savurat\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dulcea\u021ba de caise este o delicates\u0103 tradi\u021bional\u0103, plin\u0103 de arome naturale intense, care aduce gustul verii \u00een fiecare linguri\u021b\u0103. Preparat\u0103 din caise bine coapte, dar ferme, aceast\u0103 dulcea\u021b\u0103 se remarc\u0103 prin textura sa fin\u0103 \u0219i siropul dens, ob\u021binut printr-un proces atent de fierbere \u0219i caramelizare. Fie c\u0103 o savurezi pe o felie de p\u00e2ine proasp\u0103t\u0103, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi"],"_links":{"self":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=188"}],"version-history":[{"count":1,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions"}],"predecessor-version":[{"id":190,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions\/190"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=\/wp\/v2\/media\/189"}],"wp:attachment":[{"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/secretelebunicii.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}