stdClass Object ( [id] => 1314361 [title] => Ove su namirnice jako opasne za podgrijavanje! Budite na oprezu i napravite to kako treba ili ih pretvorite u nova jela [alias] => ove-su-namirnice-jako-opasne-za-podgrijavanje-budite-na-oprezu-i-napravite-to-kako-treba-ili-ih-pretvorite-u-nova-jela [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Gladni ste i upravo se spremate podgrijati ostatak jučerašnjeg obroka? Prije nego upalite špaher preporučujemo vam da provjerite je li vam to dobra ideja, jer ako je riječ o nekoj od namirnica koje navodimo u nastavku, podgrijavanje može biti riskantan pothvat. Neke je vrste hrane bolje iskoristiti u novom jelu, kako bismo im osigurali dovoljno dugu termičku obradu, bez da se raspadnu tijekom tog procesa.

1. Riža

Riža je jedna od namirnica koje mogu biti delikatne za podgrijavanje. Problem je u tome što sirova riža može sadržavati bakteriju zvanu Bacillus cereus, koja ponekad preživi procesa kuhanja. Dok riža stoji čekajući da je podgrijete, bakterije se mogu razmnožiti i ubit će ih samo intenzivno zagrijavanje. Zbog toga u Indiji vole jela od pržene riže, osmišljena upravo za iskorištavanje ostataka jela od te namirnice. Ako vam je žao baciti jučerašnju rižu ili rižot, iskušajte neki od recepata za prženu rižu.

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2. Krumpir

Krumpir je po ovom pitanju još gori i to zahvaljujući bakterijama iz roda Clostridium botulinum koje se vole razmnožiti na krumpiru, a jako se teško uništavaju čak i zagrijavanjem. Ako su se razmnožile u većoj mjeri, mogu izazvati botulizam, stanje koje u opasnost dovodi mozak, živce i leđnu moždinu te može izazvati paralizu pa čak i smrt. Stoga je krumpir najbolje ukloniti iz ostataka jela ili prethodno skuhani krumpir pretvoriti u novo jelo. Jučerašnji pire pretvorite u krokete ili rosti, a kuhani krumpir začinite i ispecite u pećnici.

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Shutterstock
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3. Špinat

Špinat je na zlu glasu po pitanju zagrijavanja jer može nositi povećan rizik od zaraze listerijom. Ako pripremate jelo od špinata koje planirate jesti više dana, na primjer slanu pitu s tim povrćem, vrlo ga pažljivo operite, a prije dodavanja u nadjev uputno ga je sotirati na ulju bez dodavanja vode. Ako vam je ostalo lešo špinata, pažljivo uklonite sav krumpir pa špinat sotirajte na maslacu uz dodatak češnjaka i napravite špinat na mlijeku, a ako ga baš pošto-poto želite podgrijati, to je najbolje učiniti tako da se špinat postupno zagrijava na laganoj vatri. Podgrijavanje u mikrovalnoj po mnogima je najgora opcija.

 

 

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Gladni ste i upravo se spremate podgrijati ostatak jučerašnjeg obroka? Prije nego upalite špaher preporučujemo vam da provjerite je li vam to dobra ideja, jer ako je riječ o nekoj od namirnica koje navodimo u nastavku, podgrijavanje može biti riskantan pothvat. Neke je vrste hrane bolje iskoristiti u novom jelu, kako bismo im osigurali dovoljno dugu termičku obradu, bez da se raspadnu tijekom tog procesa.

1. Riža

Riža je jedna od namirnica koje mogu biti delikatne za podgrijavanje. Problem je u tome što sirova riža može sadržavati bakteriju zvanu Bacillus cereus, koja ponekad preživi procesa kuhanja. Dok riža stoji čekajući da je podgrijete, bakterije se mogu razmnožiti i ubit će ih samo intenzivno zagrijavanje. Zbog toga u Indiji vole jela od pržene riže, osmišljena upravo za iskorištavanje ostataka jela od te namirnice. Ako vam je žao baciti jučerašnju rižu ili rižot, iskušajte neki od recepata za prženu rižu.

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2. Krumpir

Krumpir je po ovom pitanju još gori i to zahvaljujući bakterijama iz roda Clostridium botulinum koje se vole razmnožiti na krumpiru, a jako se teško uništavaju čak i zagrijavanjem. Ako su se razmnožile u većoj mjeri, mogu izazvati botulizam, stanje koje u opasnost dovodi mozak, živce i leđnu moždinu te može izazvati paralizu pa čak i smrt. Stoga je krumpir najbolje ukloniti iz ostataka jela ili prethodno skuhani krumpir pretvoriti u novo jelo. Jučerašnji pire pretvorite u krokete ili rosti, a kuhani krumpir začinite i ispecite u pećnici.

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Shutterstock
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3. Špinat

Špinat je na zlu glasu po pitanju zagrijavanja jer može nositi povećan rizik od zaraze listerijom. Ako pripremate jelo od špinata koje planirate jesti više dana, na primjer slanu pitu s tim povrćem, vrlo ga pažljivo operite, a prije dodavanja u nadjev uputno ga je sotirati na ulju bez dodavanja vode. Ako vam je ostalo lešo špinata, pažljivo uklonite sav krumpir pa špinat sotirajte na maslacu uz dodatak češnjaka i napravite špinat na mlijeku, a ako ga baš pošto-poto želite podgrijati, to je najbolje učiniti tako da se špinat postupno zagrijava na laganoj vatri. Podgrijavanje u mikrovalnoj po mnogima je najgora opcija.

 

 

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Shutterstock Shutterstock /Shutterstock
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StoryEditorOCM
Savjetidelikatno i riskantno

Ove su namirnice jako opasne za podgrijavanje! Budite na oprezu i napravite to kako treba ili ih pretvorite u nova jela

Piše Spiza SD
12. kolovoza 2023. - 15:55

Gladni ste i upravo se spremate podgrijati ostatak jučerašnjeg obroka? Prije nego upalite špaher preporučujemo vam da provjerite je li vam to dobra ideja, jer ako je riječ o nekoj od namirnica koje navodimo u nastavku, podgrijavanje može biti riskantan pothvat. Neke je vrste hrane bolje iskoristiti u novom jelu, kako bismo im osigurali dovoljno dugu termičku obradu, bez da se raspadnu tijekom tog procesa.

1. Riža

Riža je jedna od namirnica koje mogu biti delikatne za podgrijavanje. Problem je u tome što sirova riža može sadržavati bakteriju zvanu Bacillus cereus, koja ponekad preživi procesa kuhanja. Dok riža stoji čekajući da je podgrijete, bakterije se mogu razmnožiti i ubit će ih samo intenzivno zagrijavanje. Zbog toga u Indiji vole jela od pržene riže, osmišljena upravo za iskorištavanje ostataka jela od te namirnice. Ako vam je žao baciti jučerašnju rižu ili rižot, iskušajte neki od recepata za prženu rižu.

image
/Shutterstock

2. Krumpir

Krumpir je po ovom pitanju još gori i to zahvaljujući bakterijama iz roda Clostridium botulinum koje se vole razmnožiti na krumpiru, a jako se teško uništavaju čak i zagrijavanjem. Ako su se razmnožile u većoj mjeri, mogu izazvati botulizam, stanje koje u opasnost dovodi mozak, živce i leđnu moždinu te može izazvati paralizu pa čak i smrt. Stoga je krumpir najbolje ukloniti iz ostataka jela ili prethodno skuhani krumpir pretvoriti u novo jelo. Jučerašnji pire pretvorite u krokete ili rosti, a kuhani krumpir začinite i ispecite u pećnici.

image
Shutterstock

3. Špinat

Špinat je na zlu glasu po pitanju zagrijavanja jer može nositi povećan rizik od zaraze listerijom. Ako pripremate jelo od špinata koje planirate jesti više dana, na primjer slanu pitu s tim povrćem, vrlo ga pažljivo operite, a prije dodavanja u nadjev uputno ga je sotirati na ulju bez dodavanja vode. Ako vam je ostalo lešo špinata, pažljivo uklonite sav krumpir pa špinat sotirajte na maslacu uz dodatak češnjaka i napravite špinat na mlijeku, a ako ga baš pošto-poto želite podgrijati, to je najbolje učiniti tako da se špinat postupno zagrijava na laganoj vatri. Podgrijavanje u mikrovalnoj po mnogima je najgora opcija.

 

 

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11. svibanj 2024 22:54