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Gotovo svaki recept za pripremu slanih jela započinje rečenicom "Nasjeckajte luk..." jer luk - da ne bude zabune, mislimo na ono što se u Dalmaciji naziva kapulom -  je temelj na kojem se gradi okus brojnih jela. Može im dati ljutinu, slatkoću, punoću ili im utjecati na teksturu, a sve zavisi od toga na koji ćete ga način dodati u jelo. 

Pirjanje luka prije dodavanja ostalih sastojaka jedan je od najčešćih načina njegovog uključivanja u recept, no unatoč svakodnevnosti tog pothvata, neki s njim još uvijek nisu baš na ti.

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Shutterstock
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Većina recepata spominje pirjanje luka do stupnja u kojem je postao proziran, no koliko je to u minutama obično se ne spominje, jer ovisi o više faktora, od svježine i stupnja zrelosti luka, preko temperature na kojoj se pirja pa do vrste posuđa koja se koristi, a isto vrijedi i za faze u kojima je luk omekšao, postao zlaćan ili karameliziran. 

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image

Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique aroma.

/Shutterstock
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Najbolji način za utvrditi je li luk dovoljno pirjan je koristiti oči i nos te pritom jako paziti da luk ne zagori, zbog čega je uputno ostati uz špaher i zabaviti se miješanjem.

Ključ je upravo u te tri stvari: strpljenju, miješanju i praćenju.

I za kraj još samo jedan savjet: ne škrtarite na luku kad radite toč. Iskusni kuhari reći će vam da ga u mesnim jelima treba biti jednako koliko i mesa.

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Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique 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Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique aroma.

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Gotovo svaki recept za pripremu slanih jela započinje rečenicom "Nasjeckajte luk..." jer luk - da ne bude zabune, mislimo na ono što se u Dalmaciji naziva kapulom -  je temelj na kojem se gradi okus brojnih jela. Može im dati ljutinu, slatkoću, punoću ili im utjecati na teksturu, a sve zavisi od toga na koji ćete ga način dodati u jelo. 

Pirjanje luka prije dodavanja ostalih sastojaka jedan je od najčešćih načina njegovog uključivanja u recept, no unatoč svakodnevnosti tog pothvata, neki s njim još uvijek nisu baš na ti.

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Shutterstock
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Većina recepata spominje pirjanje luka do stupnja u kojem je postao proziran, no koliko je to u minutama obično se ne spominje, jer ovisi o više faktora, od svježine i stupnja zrelosti luka, preko temperature na kojoj se pirja pa do vrste posuđa koja se koristi, a isto vrijedi i za faze u kojima je luk omekšao, postao zlaćan ili karameliziran. 

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image

Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique aroma.

/Shutterstock
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Najbolji način za utvrditi je li luk dovoljno pirjan je koristiti oči i nos te pritom jako paziti da luk ne zagori, zbog čega je uputno ostati uz špaher i zabaviti se miješanjem.

Ključ je upravo u te tri stvari: strpljenju, miješanju i praćenju.

I za kraj još samo jedan savjet: ne škrtarite na luku kad radite toč. Iskusni kuhari reći će vam da ga u mesnim jelima treba biti jednako koliko i mesa.

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Shutterstock /Shutterstock Shutterstock
/Shutterstock

Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique aroma.

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SavjetiŠUFIGANA KAPULA

Koliko dugo treba pirjati luk? Bez toga je teško skuhati ukusno jelo, ali mnogima zadaje probleme. Ovo je ključno...

Piše T.S.M.
17. siječnja 2024. - 07:05

Gotovo svaki recept za pripremu slanih jela započinje rečenicom "Nasjeckajte luk..." jer luk - da ne bude zabune, mislimo na ono što se u Dalmaciji naziva kapulom -  je temelj na kojem se gradi okus brojnih jela. Može im dati ljutinu, slatkoću, punoću ili im utjecati na teksturu, a sve zavisi od toga na koji ćete ga način dodati u jelo. 

Pirjanje luka prije dodavanja ostalih sastojaka jedan je od najčešćih načina njegovog uključivanja u recept, no unatoč svakodnevnosti tog pothvata, neki s njim još uvijek nisu baš na ti.

image
Shutterstock

Većina recepata spominje pirjanje luka do stupnja u kojem je postao proziran, no koliko je to u minutama obično se ne spominje, jer ovisi o više faktora, od svježine i stupnja zrelosti luka, preko temperature na kojoj se pirja pa do vrste posuđa koja se koristi, a isto vrijedi i za faze u kojima je luk omekšao, postao zlaćan ili karameliziran. 

image

Onion leaves are long, thin, and cylindrical, and the scales inside are widely edible due to their pungent taste and unique aroma.

/Shutterstock

Najbolji način za utvrditi je li luk dovoljno pirjan je koristiti oči i nos te pritom jako paziti da luk ne zagori, zbog čega je uputno ostati uz špaher i zabaviti se miješanjem.

Ključ je upravo u te tri stvari: strpljenju, miješanju i praćenju.

I za kraj još samo jedan savjet: ne škrtarite na luku kad radite toč. Iskusni kuhari reći će vam da ga u mesnim jelima treba biti jednako koliko i mesa.

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14. svibanj 2024 00:43