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Prosječna osoba svake godine pojede otprilike 10 kg sira, ali uvijek postoji pitanje kako možemo biti sigurni da dobivamo i izvlačimo najbolji i najviše iz ove mliječne delicije? Kako biste bili sigurni da ga ispravno tretirate slijedite savjete koje donosi Dom i Dizajn.

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image

Emmentaler

Charly Triballeau/Afp
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Izbjegavajte prozirnu foliju

Sir se najbolje čuva kada je zamotan u voštani papir. Time se postiže prava ravnoteža između sprječavanja isušivanja sira i sprječavanja nakupljanja previše vlage. Prozirna folija ima tendenciju zadržavanja vlage, što može potaknuti rast plijesni na površini sira. Umjesto toga isprobajte voštani papir. U suprotnom, masni papir također će dobro obaviti posao.

Lagano umotajte plave sireve, koji mogu postati tečniji dok sazrijevaju, u sloj limene folije preko voštanog papira kako biste spriječili curenje u hladnjaku.

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image
Barea Carmen/Hemis.fr/Hemis Via Afp
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Odredite pravu temperaturu

Ne moraju se svi sirevi držati u hladnjaku. Stručnjaci savjetuju da se tvrdi sirevi mogu čuvati u bilo kojoj hladnoj prostoriji sa stalnom temperaturom od 8-15°C, dok meki i plavi sirevi trebaju biti u hladnjaku na temperaturi od 5-8°C. Provjerite temperaturu u svom hladnjaku ili prostoriji za koju mislite da bi mogla biti prikladna za čuvanje sira pomoću termometra. Otprilike sat vremena prije posluživanja izvadite sir iz hladnjaka ili hladne prostorije i ostavite ga na normalnoj sobnoj temperaturi između 18-23°C.

Napravite mjesta u ladici za salatu

Sir voli blago vlažnu okolinu. Zbog toga je ladica za salatu zapravo najbolje mjesto u hladnjaku za njegovo čuvanje jer zadržava taman dovoljno vlage. Kako biste spriječili prijenos bakterija s jedne namirnice na drugu, najbolje je salatu i povrće držati na drugoj polici ili u posebnoj posudi za salatu, ako ih hladnjak ima više.

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image
Martin Bertrand/Hans Lucas Via Afp
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Kupujte cijele sireve

To je savjet koji su se nadali čuti svi ljubitelji sira: sir se najbolje skladišti kada je cijeli. To znači da je najbolje kupiti cijeli sir, ako je moguće – iako će se čak i zagriženi obožavatelji možda mučiti s cijelim Cheddarom – i pojesti ga brzo nakon što je izrezan.

Prakticirajte pravu iskoristivost

Kada se reže dio sira, ideja je da nikome ne ostane kora i da svi dobiju dio središta sira, koji je često najbolji dio. Imajući ovo na umu, svaki okrugli sir, poput Camemberta, treba rezati kao tortu. Ako poslužujete krišku mnogo većeg sira, narežite ga tako da svaka osoba dobije trokutasti komad s korom duž jedne strane i središtem sira na vrhu, donosi Dom i Dizajn.

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Emmentaler

Charly Triballeau/Afp ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/09/22/23451834.jpg [title] => Barea Carmen/Hemis.fr/Hemis Via Afp ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2022/09/22/23451835.jpg [title] => Martin Bertrand/Hans Lucas Via Afp ) ) [bgPosition] => [text] => {OCMSplitter}

Prosječna osoba svake godine pojede otprilike 10 kg sira, ali uvijek postoji pitanje kako možemo biti sigurni da dobivamo i izvlačimo najbolji i najviše iz ove mliječne delicije? Kako biste bili sigurni da ga ispravno tretirate slijedite savjete koje donosi Dom i Dizajn.

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image

Emmentaler

Charly Triballeau/Afp
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Izbjegavajte prozirnu foliju

Sir se najbolje čuva kada je zamotan u voštani papir. Time se postiže prava ravnoteža između sprječavanja isušivanja sira i sprječavanja nakupljanja previše vlage. Prozirna folija ima tendenciju zadržavanja vlage, što može potaknuti rast plijesni na površini sira. Umjesto toga isprobajte voštani papir. U suprotnom, masni papir također će dobro obaviti posao.

Lagano umotajte plave sireve, koji mogu postati tečniji dok sazrijevaju, u sloj limene folije preko voštanog papira kako biste spriječili curenje u hladnjaku.

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image
Barea Carmen/Hemis.fr/Hemis Via Afp
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Odredite pravu temperaturu

Ne moraju se svi sirevi držati u hladnjaku. Stručnjaci savjetuju da se tvrdi sirevi mogu čuvati u bilo kojoj hladnoj prostoriji sa stalnom temperaturom od 8-15°C, dok meki i plavi sirevi trebaju biti u hladnjaku na temperaturi od 5-8°C. Provjerite temperaturu u svom hladnjaku ili prostoriji za koju mislite da bi mogla biti prikladna za čuvanje sira pomoću termometra. Otprilike sat vremena prije posluživanja izvadite sir iz hladnjaka ili hladne prostorije i ostavite ga na normalnoj sobnoj temperaturi između 18-23°C.

Napravite mjesta u ladici za salatu

Sir voli blago vlažnu okolinu. Zbog toga je ladica za salatu zapravo najbolje mjesto u hladnjaku za njegovo čuvanje jer zadržava taman dovoljno vlage. Kako biste spriječili prijenos bakterija s jedne namirnice na drugu, najbolje je salatu i povrće držati na drugoj polici ili u posebnoj posudi za salatu, ako ih hladnjak ima više.

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image
Martin Bertrand/Hans Lucas Via Afp
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Kupujte cijele sireve

To je savjet koji su se nadali čuti svi ljubitelji sira: sir se najbolje skladišti kada je cijeli. To znači da je najbolje kupiti cijeli sir, ako je moguće – iako će se čak i zagriženi obožavatelji možda mučiti s cijelim Cheddarom – i pojesti ga brzo nakon što je izrezan.

Prakticirajte pravu iskoristivost

Kada se reže dio sira, ideja je da nikome ne ostane kora i da svi dobiju dio središta sira, koji je često najbolji dio. Imajući ovo na umu, svaki okrugli sir, poput Camemberta, treba rezati kao tortu. Ako poslužujete krišku mnogo većeg sira, narežite ga tako da svaka osoba dobije trokutasti komad s korom duž jedne strane i središtem sira na vrhu, donosi Dom i Dizajn.

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Shutterstock Charly Triballeau/Afp Barea Carmen/Hemis.fr/Hemis Via Afp Martin Bertrand/Hans Lucas Via Afp
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StoryEditorOCM
GastroMLIJEČNA DELICIJA

Sir nikada ne biste trebali zamatati u plastičnu foliju: najbolje se čuva kada je zamotan u ovaj materijal! Evo i gdje ga je najbolje u frižideru smjestiti

Piše DV
22. rujna 2022. - 16:06

Prosječna osoba svake godine pojede otprilike 10 kg sira, ali uvijek postoji pitanje kako možemo biti sigurni da dobivamo i izvlačimo najbolji i najviše iz ove mliječne delicije? Kako biste bili sigurni da ga ispravno tretirate slijedite savjete koje donosi Dom i Dizajn.

image

Emmentaler

Charly Triballeau/Afp

Izbjegavajte prozirnu foliju

Sir se najbolje čuva kada je zamotan u voštani papir. Time se postiže prava ravnoteža između sprječavanja isušivanja sira i sprječavanja nakupljanja previše vlage. Prozirna folija ima tendenciju zadržavanja vlage, što može potaknuti rast plijesni na površini sira. Umjesto toga isprobajte voštani papir. U suprotnom, masni papir također će dobro obaviti posao.

Lagano umotajte plave sireve, koji mogu postati tečniji dok sazrijevaju, u sloj limene folije preko voštanog papira kako biste spriječili curenje u hladnjaku.

image
Barea Carmen/Hemis.fr/Hemis Via Afp

Odredite pravu temperaturu

Ne moraju se svi sirevi držati u hladnjaku. Stručnjaci savjetuju da se tvrdi sirevi mogu čuvati u bilo kojoj hladnoj prostoriji sa stalnom temperaturom od 8-15°C, dok meki i plavi sirevi trebaju biti u hladnjaku na temperaturi od 5-8°C. Provjerite temperaturu u svom hladnjaku ili prostoriji za koju mislite da bi mogla biti prikladna za čuvanje sira pomoću termometra. Otprilike sat vremena prije posluživanja izvadite sir iz hladnjaka ili hladne prostorije i ostavite ga na normalnoj sobnoj temperaturi između 18-23°C.

Napravite mjesta u ladici za salatu

Sir voli blago vlažnu okolinu. Zbog toga je ladica za salatu zapravo najbolje mjesto u hladnjaku za njegovo čuvanje jer zadržava taman dovoljno vlage. Kako biste spriječili prijenos bakterija s jedne namirnice na drugu, najbolje je salatu i povrće držati na drugoj polici ili u posebnoj posudi za salatu, ako ih hladnjak ima više.

image
Martin Bertrand/Hans Lucas Via Afp

Kupujte cijele sireve

To je savjet koji su se nadali čuti svi ljubitelji sira: sir se najbolje skladišti kada je cijeli. To znači da je najbolje kupiti cijeli sir, ako je moguće – iako će se čak i zagriženi obožavatelji možda mučiti s cijelim Cheddarom – i pojesti ga brzo nakon što je izrezan.

Prakticirajte pravu iskoristivost

Kada se reže dio sira, ideja je da nikome ne ostane kora i da svi dobiju dio središta sira, koji je često najbolji dio. Imajući ovo na umu, svaki okrugli sir, poput Camemberta, treba rezati kao tortu. Ako poslužujete krišku mnogo većeg sira, narežite ga tako da svaka osoba dobije trokutasti komad s korom duž jedne strane i središtem sira na vrhu, donosi Dom i Dizajn.

20. svibanj 2024 21:28