SD Dojavi
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PREMIUM
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Pečeni odojak temeljni je sastojak novogodišnjeg menia i ako želite da vam ispadne baš kako treba, morate se svakako pridržavati sljedećih uputa, navode na portalu punkufer.hr.

1. Posolite meso večer prije pečenja. Važno je da meso posoljeno 'stoji' preko noći u frižideru. U suprotnom ćete dobiti slanu koricu i bezukusno meso.

2. Odstranite svu vlažnost s mesa. Meso bi svakako trebalo biti sobne temperature, tako da ga izvadite iz frižidera jedno sat prije pečenja. Možete i papirnatim ubrusom maknuti tekućinu sa kože.

3. Vodite računa o hrskavosti kožice. Nožem zarežite kožu odojka dubine par milimetara i veličine od po dva centimetara, pa onda stavite peći. Na ovaj način masnoća će izaći iz mesa, a korica će biti savršena - hrskava i ukusna. 

4. 'Zalijevanje'. Odojak se obično stavlja peći u dublji lim za pečenje sa začinima, uljem i korjenastim povrćem, pa se tijekom pečenja zalijeva sokom koji je iscurio iz mesa i drugih sastojaka. Želite li da vam pečenje ima još bolju aromu, svakih 15-tak minuta pečenje podlijte i sa pivom.

5. Obrnuto pečenje. Hrskavu kožicu i mekano meso dobit ćete ako komad odojka stavite peći direktno na rešetku u pećnici na obrnuti način, a ispod nje stavite lim za pečenje. Direktna izloženost toplom zraku jamči hrskavost kožice dok će sav višak masnoće iscuriti u lim za pečenje.

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Moguće je, ako se pridržavate sljedećeg... 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Pečeni odojak temeljni je sastojak novogodišnjeg menia i ako želite da vam ispadne baš kako treba, morate se svakako pridržavati sljedećih uputa, navode na portalu punkufer.hr.

1. Posolite meso večer prije pečenja. Važno je da meso posoljeno 'stoji' preko noći u frižideru. U suprotnom ćete dobiti slanu koricu i bezukusno meso.

2. Odstranite svu vlažnost s mesa. Meso bi svakako trebalo biti sobne temperature, tako da ga izvadite iz frižidera jedno sat prije pečenja. Možete i papirnatim ubrusom maknuti tekućinu sa kože.

3. Vodite računa o hrskavosti kožice. Nožem zarežite kožu odojka dubine par milimetara i veličine od po dva centimetara, pa onda stavite peći. Na ovaj način masnoća će izaći iz mesa, a korica će biti savršena - hrskava i ukusna. 

4. 'Zalijevanje'. Odojak se obično stavlja peći u dublji lim za pečenje sa začinima, uljem i korjenastim povrćem, pa se tijekom pečenja zalijeva sokom koji je iscurio iz mesa i drugih sastojaka. Želite li da vam pečenje ima još bolju aromu, svakih 15-tak minuta pečenje podlijte i sa pivom.

5. Obrnuto pečenje. Hrskavu kožicu i mekano meso dobit ćete ako komad odojka stavite peći direktno na rešetku u pećnici na obrnuti način, a ispod nje stavite lim za pečenje. Direktna izloženost toplom zraku jamči hrskavost kožice dok će sav višak masnoće iscuriti u lim za pečenje.

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HranaZA PRSTE POLIZAT

Mekano meso i hrskava kožica odojka za Novu godinu? Moguće je, ako se pridržavate sljedećeg...

Piše PSD
29. prosinca 2016. - 13:12
PREMIUM
ODOJAK.JPG

Pečeni odojak temeljni je sastojak novogodišnjeg menia i ako želite da vam ispadne baš kako treba, morate se svakako pridržavati sljedećih uputa, navode na portalu punkufer.hr.

1. Posolite meso večer prije pečenja. Važno je da meso posoljeno 'stoji' preko noći u frižideru. U suprotnom ćete dobiti slanu koricu i bezukusno meso.

2. Odstranite svu vlažnost s mesa. Meso bi svakako trebalo biti sobne temperature, tako da ga izvadite iz frižidera jedno sat prije pečenja. Možete i papirnatim ubrusom maknuti tekućinu sa kože.

3. Vodite računa o hrskavosti kožice. Nožem zarežite kožu odojka dubine par milimetara i veličine od po dva centimetara, pa onda stavite peći. Na ovaj način masnoća će izaći iz mesa, a korica će biti savršena - hrskava i ukusna. 

4. 'Zalijevanje'...

#ODOJAK#NOVA GODINA
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20. svibanj 2024 17:13