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Mnogi su se tek sad u ovoj situaciji zaozbiljno uhvatili kuhanja, a drugi su dobili priliku usavršiti svoje umijeće. Jedni i drugi jedva čekaju svoje oduševljenje podijeliti s drugima, a kako smo u karanteni, to rade putem društvenih mreža. Cijelo more kuharskih savjeta preplavilo je Instagram, Facebook i blogove, ali u njemu se lako izgubiti. Nemojte lutati, izdvojili smo vam ih nekoliko vrijednih iskušavanja. Pročitajte pažljivo pa primijenite uspješno. Uslast! 

Želimo li najukusnije pečene krumpire (a tko ne želi), kremaste iznutra, hrskave izvana, sve što trebamo napraviti je slijediti stari grči recept, kojeg nam otkriva New York Times.

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Krumpire treba peći u mješavini podjednakih udjela maslinovog ulja, limunovog soka i pilećeg temeljca. Ovo posljednje nekako nas baš i ne asocira na staru Grčku (a ni suvremenu), no trebalo bi iskušati pa tek onda suditi.

Padne li vam napamet peći peciva za hamburgere, pa još posebno ako su za djevojčice (po godinama ili osobnom izboru), sjetite se ovog trika. U tijesto dodajte jednu malu ciklu, pažljivo usitnjenu u blenderu. Povrtni okus u pečenim se pecivima ne bi trebao osjećati, no vizualni dojam je sjajan, zar ne?

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Nestašica kvasca natjerala nas je da se prisjetimo kako se kruh može peći i uz pomoć praška za pecivo. Nedavno smo vam objavili recept za takav kruh, ovdje se možete podsjetiti, no prašak za pecivo, koliko god bio praktičan, ne može se pohvaliti da djeluje jednako transparentno kao i kvasac.

S kvascem je, naime, uvijek stvar jasna: ako normalno izgleda i miriše, dobar je, a ako se lijepo digne, onako samo s malo brašna i šećera, poprilično je izvjesno da će se lijepo dignuti skupa s tijestom. No kako biti siguran da je s praškom za pecivo sve u redu? Odgovor je ponudio foodnetwork.

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Dakle, prije nego umiješate prašak za pecivo u sastojke za kruh ili kolač, napravite mali pokus: ubacite 1/4 žličice praška u žlicu octa i promatrajte reakciju. Osim što je zabavno za gledanje, doznat ćete i je li prašak još aktivan. Ako se pjeni, dobro je.

Kaotična kupovina pod pritiskom i stresom za posljedicu ima vječni nedostatak nekih sastojaka i višak drugih. Ako vam se po hladnjaku povlače paprike, chilli ili neke druge vrste, zamrznite ih, onako u komadu.

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Kao što vidite u objavi Jamiea Olivera, zamrznute papričice možete kad god vam padne napamet, onako ravno iz 'leda' izribati po čemu god želite. Jamie predlaže po tjestenini, mesu, ribi, salati ili u marinadu.

Pečenje je sad bez sumnje, 'a thing', a osim kruha u velikom su điru i kolači i peciva i keksi. Volite li kekse, ovo je savjet za vas.

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Koji god da recept koristite, ubacite u njega jedan mali međukorak. Tijesto razvaljajte pa nekoliko puta preklopite. Rezultat će, uvjeravaju nas iz Kitchena, biti sasvim posebni keksi - ujedno lisnato hrskavi i mekani. Uljepšat će vam život i navesti sve koji ih probaju da pomisle da ste pravi čarobnjak u kuhinji, obećavaju u objavi. Nema vam druge nego to provjeriti... 

 

 

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Mnogi su se tek sad u ovoj situaciji zaozbiljno uhvatili kuhanja, a drugi su dobili priliku usavršiti svoje umijeće. Jedni i drugi jedva čekaju svoje oduševljenje podijeliti s drugima, a kako smo u karanteni, to rade putem društvenih mreža. Cijelo more kuharskih savjeta preplavilo je Instagram, Facebook i blogove, ali u njemu se lako izgubiti. Nemojte lutati, izdvojili smo vam ih nekoliko vrijednih iskušavanja. Pročitajte pažljivo pa primijenite uspješno. Uslast! 

Želimo li najukusnije pečene krumpire (a tko ne želi), kremaste iznutra, hrskave izvana, sve što trebamo napraviti je slijediti stari grči recept, kojeg nam otkriva New York Times.

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Krumpire treba peći u mješavini podjednakih udjela maslinovog ulja, limunovog soka i pilećeg temeljca. Ovo posljednje nekako nas baš i ne asocira na staru Grčku (a ni suvremenu), no trebalo bi iskušati pa tek onda suditi.

Padne li vam napamet peći peciva za hamburgere, pa još posebno ako su za djevojčice (po godinama ili osobnom izboru), sjetite se ovog trika. U tijesto dodajte jednu malu ciklu, pažljivo usitnjenu u blenderu. Povrtni okus u pečenim se pecivima ne bi trebao osjećati, no vizualni dojam je sjajan, zar ne?

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Nestašica kvasca natjerala nas je da se prisjetimo kako se kruh može peći i uz pomoć praška za pecivo. Nedavno smo vam objavili recept za takav kruh, ovdje se možete podsjetiti, no prašak za pecivo, koliko god bio praktičan, ne može se pohvaliti da djeluje jednako transparentno kao i kvasac.

S kvascem je, naime, uvijek stvar jasna: ako normalno izgleda i miriše, dobar je, a ako se lijepo digne, onako samo s malo brašna i šećera, poprilično je izvjesno da će se lijepo dignuti skupa s tijestom. No kako biti siguran da je s praškom za pecivo sve u redu? Odgovor je ponudio foodnetwork.

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Dakle, prije nego umiješate prašak za pecivo u sastojke za kruh ili kolač, napravite mali pokus: ubacite 1/4 žličice praška u žlicu octa i promatrajte reakciju. Osim što je zabavno za gledanje, doznat ćete i je li prašak još aktivan. Ako se pjeni, dobro je.

Kaotična kupovina pod pritiskom i stresom za posljedicu ima vječni nedostatak nekih sastojaka i višak drugih. Ako vam se po hladnjaku povlače paprike, chilli ili neke druge vrste, zamrznite ih, onako u komadu.

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Kao što vidite u objavi Jamiea Olivera, zamrznute papričice možete kad god vam padne napamet, onako ravno iz 'leda' izribati po čemu god želite. Jamie predlaže po tjestenini, mesu, ribi, salati ili u marinadu.

Pečenje je sad bez sumnje, 'a thing', a osim kruha u velikom su điru i kolači i peciva i keksi. Volite li kekse, ovo je savjet za vas.

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Koji god da recept koristite, ubacite u njega jedan mali međukorak. Tijesto razvaljajte pa nekoliko puta preklopite. Rezultat će, uvjeravaju nas iz Kitchena, biti sasvim posebni keksi - ujedno lisnato hrskavi i mekani. Uljepšat će vam život i navesti sve koji ih probaju da pomisle da ste pravi čarobnjak u kuhinji, obećavaju u objavi. Nema vam druge nego to provjeriti... 

 

 

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Trendznanje je imanje

Možete postati pravi kuharski čarobnjak, samo vam treba dobar savjet: mi ih imamo nekoliko, zapalili su društvene mreže (i tko zna koliko kuhinja)

17. travnja 2020. - 15:40

Mnogi su se tek sad u ovoj situaciji zaozbiljno uhvatili kuhanja, a drugi su dobili priliku usavršiti svoje umijeće. Jedni i drugi jedva čekaju svoje oduševljenje podijeliti s drugima, a kako smo u karanteni, to rade putem društvenih mreža. Cijelo more kuharskih savjeta preplavilo je Instagram, Facebook i blogove, ali u njemu se lako izgubiti. Nemojte lutati, izdvojili smo vam ih nekoliko vrijednih iskušavanja. Pročitajte pažljivo pa primijenite uspješno. Uslast! 

Želimo li najukusnije pečene krumpire (a tko ne želi), kremaste iznutra, hrskave izvana, sve što trebamo napraviti je slijediti stari grči recept, kojeg nam otkriva New York Times.

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16. svibanj 2024 16:50