http://www.gastrowiki.ro/index.php?action=history&feed=atom&title=Pastrav_prajit 2026-04-22T18:55:35Z Revizia istoricului pentru aceasta pagina de pe wiki MediaWiki 1.15.4 http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=2586&oldid=prev 2010-04-29T09:58:33Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 29 aprilie 2010 09:58</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 17:</td> <td colspan="2" class="diff-lineno">Linia 17:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Inainte de prajire,se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Inainte de prajire,se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>#Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>#Intr-un bol ,se face un amestec de <ins class="diffchange diffchange-inline">:</ins>faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.</div></td></tr> <!-- diff generator: internal 2026-04-22 18:55:35 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=2585&oldid=prev 2010-04-29T09:58:09Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 29 aprilie 2010 09:58</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 16:</td> <td colspan="2" class="diff-lineno">Linia 16:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Se prepara de cand lumea tot la fel,doar ca niste mici secrete,pot face preparatul putin mai gustos.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Se prepara de cand lumea tot la fel,doar ca niste mici secrete,pot face preparatul putin mai gustos.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>#Inainte de prajire se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>#Inainte de prajire<ins class="diffchange diffchange-inline">,</ins>se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <!-- diff generator: internal 2026-04-22 18:55:35 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=2584&oldid=prev 2010-04-29T09:57:34Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 29 aprilie 2010 09:57</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 14:</td> <td colspan="2" class="diff-lineno">Linia 14:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== MOD DE PREPARARE ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== MOD DE PREPARARE ==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*Se prepara de cand lumea tot la fel doar ca niste mici secrete pot face preparatul putin mai gustos.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Se prepara de cand lumea tot la fel<ins class="diffchange diffchange-inline">,</ins>doar ca niste mici secrete<ins class="diffchange diffchange-inline">,</ins>pot face preparatul putin mai gustos.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Inainte de prajire se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Inainte de prajire se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie) &nbsp;</div></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 21:</td> <td colspan="2" class="diff-lineno">Linia 21:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>#Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*Se serveste clasic cu mamaliga si mujdei de usturoi. &nbsp;</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Se serveste clasic<ins class="diffchange diffchange-inline">,</ins>cu mamaliga si mujdei de usturoi. &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Se serveste cu bucati de lamaie alaturi.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Se serveste cu bucati de lamaie alaturi.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td colspan="2" class="diff-lineno">Linia 29:</td> <td colspan="2" class="diff-lineno">Linia 29:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt. &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt. &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Intotdeauna se sareaza pestele cu cateva min inainte de preparare. &nbsp;</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*Intotdeauna se sareaza pestele cu cateva min inainte de preparare. &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*Daca pestele care urmeaza sa fie prajit este portionat,incat sunt bucati care nu au piele pe ambele parti,prajirea se incepe intotdeauna pe partea cu piele.In caz contrar bucata se strange ,caz in care prajirea celeilalte fete se va face neuniform si chiar dificil(nici aspectul nu este grozav).<del class="diffchange diffchange-inline">Acest lucru este valabil si la prajirea carnii . </del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Daca pestele care urmeaza sa fie prajit<ins class="diffchange diffchange-inline">,</ins>este portionat,incat sunt bucati care nu au piele pe ambele parti,prajirea se incepe intotdeauna pe partea cu piele.In caz contrar bucata se strange ,caz in care prajirea celeilalte fete se va face neuniform si chiar dificil(nici aspectul nu este grozav). <ins class="diffchange diffchange-inline"> </ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*Este bine ca dupa ce bucatile de peste<del class="diffchange diffchange-inline">/carne </del>au fost puse in tigaie la prajit ,sa fie miscate putin ,evitand astfel lipirea.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Este bine ca dupa ce bucatile de peste au fost puse in tigaie la prajit ,sa fie miscate putin ,evitand astfel lipirea.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== AUTOR ==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>== AUTOR ==</div></td></tr> <!-- diff generator: internal 2026-04-22 18:55:35 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=1657&oldid=prev 2010-03-16T13:39:19Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 16 martie 2010 13:39</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 1:</td> <td colspan="2" class="diff-lineno">Linia 1:</td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==INGREDIENTE==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== INGREDIENTE ==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* Pastrav curatat de solzi , eviscerat si dat cu putina sare</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Pastrav curatat de solzi , eviscerat si dat cu putina sare &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* faina alba</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*faina alba &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* boia iute</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*boia iute &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* piper</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*piper &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* sare</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*sare &nbsp;</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*praf de usturoi( dupa gust)</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*praf de usturoi( dupa gust)</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* ulei pt prajit</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*ulei pt prajit</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">&lt;br&gt; </ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==MOD DE PREPARARE==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== MOD DE PREPARARE ==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* Se prepara de cand lumea tot la fel doar ca niste mici secrete pot face preparatul putin mai gustos<del class="diffchange diffchange-inline">.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*Se prepara de cand lumea tot la fel doar ca niste mici secrete pot face preparatul putin mai gustos.</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"># Inainte de prajire se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie)</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"># Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire</del>.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div># <del class="diffchange diffchange-inline">Se pune </del>pestele <del class="diffchange diffchange-inline">in ulei bine incins </del>si se <del class="diffchange diffchange-inline">rumeneste frumos pe ambele parti.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>#<ins class="diffchange diffchange-inline">Inainte de prajire se sterge </ins>pestele <ins class="diffchange diffchange-inline">de apa cu prosoape absorbante(altfel uleiul sare </ins>si <ins class="diffchange diffchange-inline">pestele are tendinta sa </ins>se <ins class="diffchange diffchange-inline">lipeasca de tigaie) </ins></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* Se serveste clasic cu mamaliga si mujdei </del>de usturoi.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">#Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf </ins>de usturoi <ins class="diffchange diffchange-inline">si boia iute</ins>.<ins class="diffchange diffchange-inline">Prin acest amestec va fi tavalit pestele inainte </ins>de <ins class="diffchange diffchange-inline">prajire</ins>.</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* Se serveste cu bucati </del>de <del class="diffchange diffchange-inline">lamaie alaturi</del>.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">==NOTA==</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">#Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.</ins></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* <del class="diffchange diffchange-inline">Daca pestele care este prajit este mare </del>si <del class="diffchange diffchange-inline">deci gros in carne ,acesta se cresteaza inainte </del>de <del class="diffchange diffchange-inline">preparare</del>.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*<ins class="diffchange diffchange-inline">Se serveste clasic cu mamaliga </ins>si <ins class="diffchange diffchange-inline">mujdei </ins>de <ins class="diffchange diffchange-inline">usturoi</ins>. &nbsp;</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>* <del class="diffchange diffchange-inline">Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele </del>cu <del class="diffchange diffchange-inline">un cub de unt.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*<ins class="diffchange diffchange-inline">Se serveste </ins>cu bucati de <ins class="diffchange diffchange-inline">lamaie alaturi</ins>.</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* Intotdeauna se sareaza pestele cu cateva min inainte de preparare.</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* Daca pestele care urmeaza sa fie prajit este portionat,incat sunt </del>bucati <del class="diffchange diffchange-inline">care nu au piele pe ambele parti,prajirea se incepe intotdeauna pe partea cu piele.In caz contrar bucata&nbsp; se strange ,caz in care prajirea celeilalte fete se va face neuniform si chiar dificil(nici aspectul nu este grozav).Acest lucru este valabil si la prajirea carnii .</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">* Este bine ca dupa ce bucatile </del>de <del class="diffchange diffchange-inline">peste/carne au fost puse in tigaie la prajit ,sa fie miscate putin ,evitand astfel lipirea</del>.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>==<del class="diffchange diffchange-inline">AUTOR</del>==</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>== <ins class="diffchange diffchange-inline">NOTA </ins>==</div></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">[mailto:asteroid.srl@gmail.com]</del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr> <tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>[[<del class="diffchange diffchange-inline">Categorie</del>:<del class="diffchange diffchange-inline">Feluri Principale</del>]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*Daca pestele care este prajit este mare si deci gros in carne ,acesta se cresteaza inainte de preparare. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*Intotdeauna se sareaza pestele cu cateva min inainte de preparare. </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*Daca pestele care urmeaza sa fie prajit este portionat,incat sunt bucati care nu au piele pe ambele parti,prajirea se incepe intotdeauna pe partea cu piele.In caz contrar bucata se strange ,caz in care prajirea celeilalte fete se va face neuniform si chiar dificil(nici aspectul nu este grozav).Acest lucru este valabil si la prajirea carnii . </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">*Este bine ca dupa ce bucatile de peste/carne au fost puse in tigaie la prajit ,sa fie miscate putin ,evitand astfel lipirea.</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">== AUTOR ==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[mailto:asteroid.srl@gmail.com] </ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>&#160;</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">[[Category:Feluri_Principale]]</ins>[[<ins class="diffchange diffchange-inline">Category</ins>:<ins class="diffchange diffchange-inline">Rapide</ins>]]</div></td></tr> <!-- diff generator: internal 2026-04-22 18:55:35 --> </table>

Mamitzu http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=429&oldid=prev 2010-02-20T10:02:47Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 20 februarie 2010 10:02</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 31:</td> <td colspan="2" class="diff-lineno">Linia 31:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==AUTOR==</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>==AUTOR==</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:asteroid.srl@gmail.com]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>[mailto:asteroid.srl@gmail.com]</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">[[Categorie:Feluri Principale]]</ins></div></td></tr> <!-- diff generator: internal 2026-04-22 18:55:36 --> </table>

Admin http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=117&oldid=prev 2010-02-16T08:55:25Z

<p></p> <table style="background-color: white; color:black;"> <col class='diff-marker' /> <col class='diff-content' /> <col class='diff-marker' /> <col class='diff-content' /> <tr valign='top'> <td colspan='2' style="background-color: white; color:black;">←Versiunea anterioara</td> <td colspan='2' style="background-color: white; color:black;">Versiunea de la data 16 februarie 2010 08:55</td> </tr> <tr><td colspan="2" class="diff-lineno">Linia 26:</td> <td colspan="2" class="diff-lineno">Linia 26:</td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt.</div></td></tr> <tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* Intotdeauna se sareaza pestele cu cateva min inainte de preparare.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>* Intotdeauna se sareaza pestele cu cateva min inainte de preparare.</div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">* Daca pestele care urmeaza sa fie prajit este portionat,incat sunt bucati care nu au piele pe ambele parti,prajirea se incepe intotdeauna pe partea cu piele.In caz contrar bucata&nbsp; se strange ,caz in care prajirea celeilalte fete se va face neuniform si chiar dificil(nici aspectul nu este grozav).Acest lucru este valabil si la prajirea carnii .</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">* Este bine ca dupa ce bucatile de peste/carne au fost puse in tigaie la prajit ,sa fie miscate putin ,evitand astfel lipirea.</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">==AUTOR==</ins></div></td></tr> <tr><td colspan="2">&nbsp;</td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins style="color: red; font-weight: bold; text-decoration: none;">[mailto:asteroid.srl@gmail.com]</ins></div></td></tr> <!-- diff generator: internal 2026-04-22 18:55:36 --> </table>

92.82.255.145 http://www.gastrowiki.ro/index.php?title=Pastrav_prajit&diff=85&oldid=prev 2010-02-16T06:47:46Z

<p>Created page with &#39;==INGREDIENTE== * Pastrav curatat de solzi , eviscerat si dat cu putina sare * faina alba * boia iute * piper * sare *praf de usturoi( dupa gust) * ulei pt prajit ==MOD DE PR…&#39;</p> <p><b>Pagina noua</b></p><div>==INGREDIENTE==<br /> <br /> * Pastrav curatat de solzi , eviscerat si dat cu putina sare<br /> * faina alba<br /> * boia iute<br /> * piper<br /> * sare<br /> *praf de usturoi( dupa gust)<br /> <br /> * ulei pt prajit<br /> <br /> <br /> ==MOD DE PREPARARE==<br /> <br /> * Se prepara de cand lumea tot la fel doar ca niste mici secrete pot face preparatul putin mai gustos.<br /> # Inainte de prajire se sterge pestele de apa cu prosoape absorbante(altfel uleiul sare si pestele are tendinta sa se lipeasca de tigaie)<br /> # Intr-un bol ,se face un amestec de faina alba ,sare, piper, praf de usturoi si boia iute.Prin acest amestec va fi tavalit pestele inainte de prajire.<br /> <br /> # Se pune pestele in ulei bine incins si se rumeneste frumos pe ambele parti.<br /> * Se serveste clasic cu mamaliga si mujdei de usturoi.<br /> * Se serveste cu bucati de lamaie alaturi.<br /> <br /> ==NOTA==<br /> <br /> * Daca pestele care este prajit este mare si deci gros in carne ,acesta se cresteaza inainte de preparare.<br /> * Pentru prajirea pestelui alb ,daca se doreste un plus de gust ,se amesteca uleiul in care se prajeste pestele cu un cub de unt.<br /> * Intotdeauna se sareaza pestele cu cateva min inainte de preparare.</div>

92.82.255.145