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stdClass Object ( [id] => 1360992 [title] => Recept za najsavršenije pržene krumpiriće sadrži neočekivan sastojak: zbog njega će biti hrskavi izvana, a meki iznutra [alias] => ovo-je-recept-za-najsavrsenije-przene-krumpirice-proces-zahtijeva-malo-truda-i-jedan-tajni-sastojak-ali-isplati-se [catid] => 484 [published] => 1 [introtext] => [fulltext] =>

Volite li pržene krumpiriće, trebali biste ih znati dobro pripremiti, inače ćete biti osuđeni na beskrajno puno razočarenja ili ćete u jednom trenu jednostavno odustati i prebaciti se isključivo na one iz pečenjarnica i restorana koje možete lako naručiti putem dostave. A zašto bi to bilo tako kad ih možete ispržiti i sami?  Zaista nije teško, samo morate znati par stvari i po mogućnosti imati dobre krumpire, no taj problem prepuštamo vama. Mi ćemo vam otkriti što sve trebate napraviti kako biste uživali u pravom savršenstvu od friganih krumpirića, a ti su, naravno, oni kojima su izvana hrskavi, a iznutra mekani.

Ovaj zadatak zahtijeva nešto više truda nego standardno friganje krumpira na kakvo ste navikli, ali rezultat je daleko bolji pa vjerujemo da se trud isplati.

Prvi korak, nakon guljenja krumpira i rezanja na prutiće podjednakih dimenzija je kuhanje. Ali ne bilo kakvo. Trebate ih ubaciti u lonac s hladnom, posoljenom vodom te ih kuhati desetak minuta (mjereći od trenutka kad voda uzavre). Ono što je ključno je dodati u vodu malo octa.

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Preciznije, po jednu žlicu na svaku litru vode. Nemojte preskakati ovaj korak jer je presudan i nemojte se bojati da će ocat pokvariti okus krumpirića. Ocat je njihov, a i vaš prijatelj, jer će pomoći krumpirima da zadrže strukturu i da se ne raspadnu uslijed kuhanja.

Ono za što će se ocat pobrinuti je pektin, prirodni sastojak krumpira koji nalazi u krumpirima i pomaže im da zadrže čvrst oblik čak i ako se peku i kuhaju. Zahvaljujući octu usporit će se proces razgradnje pektina na površini krumpirića pa se neće raspasti.

Nakon što ste ih dobro ocijedili i posušili, možete ih pržiti kao i inače, no ako težite savršenstvu, odradit ćete još jedan korak. Vjerojatno vam je već poznat, samo što niste znali da služi i tome.

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Kao što po svoj prilici znate, veliki fast-food lanci koriste krumpiriće koji su prethodno zamrznuti, a ako ste mislili da se tom procesu pribjegava samo zato što čini krumpire praktičnijima za transport i korištenje, pogađajte ponovno. Krumpiri bi sasvim dobro podnijeli putovanje i u svom prirodnom, netaknutom obliku, a što se tiče ubrzavanja pripreme i to je relativno jer mnogi restorani koriste puno jednostavniju metodu: koji sat prije nego im krene navala, očiste i narežu dovoljnu količinu krumpira i potope ju u hladnu vodu.

Zamrzavanje ima posebnu zadaću, a ta je učiniti sredinu krumpirića mekom i pahuljastom. Poanta savršene pripreme krumpira je u tome da im se prije nego dospiju u ulje odstrani što više tekućine, a zamrzavanje na taj proces djeluje vrlo poticajno.

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Kada ih ubacite u zamrzivač, vlaga koju prirodno sadrže pretvorit će se u led, stvarajući oštre, nazubljene kristale. Ovi kristali oštećuju staničnu strukturu krumpira, no to je za nas dobra vijest jer će olakšati oslobađanje vlage kad se krumpiri ubace u vrelo ulje.

Stoga, idući put kad vam se budu jeli prženi krumpiri pripremite veliku dozu, ali veći dio zamrznite - uvijek će vam pri ruci biti već očišćeni, narezani i blanširani krumpiri spremni za pretvaranje u najhrskaviji pomfrit najmekše i najukusnije unutrašnjosti. Dodatni bonus: na ovaj način pripremljeni krumpiri neće brzo postati gnjecavi - dok ih sve ispržite i donesete do stola ostat će savršeno hrskavi.

 

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Volite li pržene krumpiriće, trebali biste ih znati dobro pripremiti, inače ćete biti osuđeni na beskrajno puno razočarenja ili ćete u jednom trenu jednostavno odustati i prebaciti se isključivo na one iz pečenjarnica i restorana koje možete lako naručiti putem dostave. A zašto bi to bilo tako kad ih možete ispržiti i sami?  Zaista nije teško, samo morate znati par stvari i po mogućnosti imati dobre krumpire, no taj problem prepuštamo vama. Mi ćemo vam otkriti što sve trebate napraviti kako biste uživali u pravom savršenstvu od friganih krumpirića, a ti su, naravno, oni kojima su izvana hrskavi, a iznutra mekani.

Ovaj zadatak zahtijeva nešto više truda nego standardno friganje krumpira na kakvo ste navikli, ali rezultat je daleko bolji pa vjerujemo da se trud isplati.

Prvi korak, nakon guljenja krumpira i rezanja na prutiće podjednakih dimenzija je kuhanje. Ali ne bilo kakvo. Trebate ih ubaciti u lonac s hladnom, posoljenom vodom te ih kuhati desetak minuta (mjereći od trenutka kad voda uzavre). Ono što je ključno je dodati u vodu malo octa.

---

image
Shutterstock
---

Preciznije, po jednu žlicu na svaku litru vode. Nemojte preskakati ovaj korak jer je presudan i nemojte se bojati da će ocat pokvariti okus krumpirića. Ocat je njihov, a i vaš prijatelj, jer će pomoći krumpirima da zadrže strukturu i da se ne raspadnu uslijed kuhanja.

Ono za što će se ocat pobrinuti je pektin, prirodni sastojak krumpira koji nalazi u krumpirima i pomaže im da zadrže čvrst oblik čak i ako se peku i kuhaju. Zahvaljujući octu usporit će se proces razgradnje pektina na površini krumpirića pa se neće raspasti.

Nakon što ste ih dobro ocijedili i posušili, možete ih pržiti kao i inače, no ako težite savršenstvu, odradit ćete još jedan korak. Vjerojatno vam je već poznat, samo što niste znali da služi i tome.

---

image
Shutterstock
---

Kao što po svoj prilici znate, veliki fast-food lanci koriste krumpiriće koji su prethodno zamrznuti, a ako ste mislili da se tom procesu pribjegava samo zato što čini krumpire praktičnijima za transport i korištenje, pogađajte ponovno. Krumpiri bi sasvim dobro podnijeli putovanje i u svom prirodnom, netaknutom obliku, a što se tiče ubrzavanja pripreme i to je relativno jer mnogi restorani koriste puno jednostavniju metodu: koji sat prije nego im krene navala, očiste i narežu dovoljnu količinu krumpira i potope ju u hladnu vodu.

Zamrzavanje ima posebnu zadaću, a ta je učiniti sredinu krumpirića mekom i pahuljastom. Poanta savršene pripreme krumpira je u tome da im se prije nego dospiju u ulje odstrani što više tekućine, a zamrzavanje na taj proces djeluje vrlo poticajno.

---

image
Shutterstock
---

Kada ih ubacite u zamrzivač, vlaga koju prirodno sadrže pretvorit će se u led, stvarajući oštre, nazubljene kristale. Ovi kristali oštećuju staničnu strukturu krumpira, no to je za nas dobra vijest jer će olakšati oslobađanje vlage kad se krumpiri ubace u vrelo ulje.

Stoga, idući put kad vam se budu jeli prženi krumpiri pripremite veliku dozu, ali veći dio zamrznite - uvijek će vam pri ruci biti već očišćeni, narezani i blanširani krumpiri spremni za pretvaranje u najhrskaviji pomfrit najmekše i najukusnije unutrašnjosti. Dodatni bonus: na ovaj način pripremljeni krumpiri neće brzo postati gnjecavi - dok ih sve ispržite i donesete do stola ostat će savršeno hrskavi.

 

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Recept za najsavršenije pržene krumpiriće sadrži neočekivan sastojak: zbog njega će biti hrskavi izvana, a meki iznutra

Piše Tea Sumić Miletić
4. veljače 2024. - 13:46
25718809
Galerija
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Volite li pržene krumpiriće, trebali biste ih znati dobro pripremiti, inače ćete biti osuđeni na beskrajno puno razočarenja ili ćete u jednom trenu jednostavno odustati i prebaciti se isključivo na one iz pečenjarnica i restorana koje možete lako naručiti putem dostave. A zašto bi to bilo tako kad ih možete ispržiti i sami?  Zaista nije teško, samo morate znati par stvari i po mogućnosti imati dobre krumpire, no taj problem prepuštamo vama. Mi ćemo vam otkriti što sve trebate napraviti kako biste uživali u pravom savršenstvu od friganih krumpirića, a ti su, naravno, oni kojima su izvana hrskavi, a iznutra mekani.

Ovaj zadatak zahtijeva nešto više truda nego standardno friganje krumpira na kakvo ste navikli, ali rezultat je daleko bolji pa vjerujemo da se trud isplati.

Prvi korak, nakon guljenja krumpira i rezanja na prutiće podjednakih dimenzija je kuhanje. Ali ne bilo kakvo. Trebate ih ubaciti u lonac s hladnom, posoljenom vodom te ih kuhati desetak minuta (mjereći od trenutka kad voda uzavre). Ono što je ključno je dodati u vodu malo octa.

image
Shutterstock

Preciznije, po jednu žlicu na svaku litru vode. Nemojte preskakati ovaj korak jer je presudan i nemojte se bojati da će ocat pokvariti okus krumpirića. Ocat je njihov, a i vaš prijatelj, jer će pomoći krumpirima da zadrže strukturu i da se ne raspadnu uslijed kuhanja.

Ono za što će se ocat pobrinuti je pektin, prirodni sastojak krumpira koji nalazi u krumpirima i pomaže im da zadrže čvrst oblik čak i ako se peku i kuhaju. Zahvaljujući octu usporit će se proces razgradnje pektina na površini krumpirića pa se neće raspasti.

Nakon što ste ih dobro ocijedili i posušili, možete ih pržiti kao i inače, no ako težite savršenstvu, odradit ćete još jedan korak. Vjerojatno vam je već poznat, samo što niste znali da služi i tome.

image
Shutterstock

Kao što po svoj prilici znate, veliki fast-food lanci koriste krumpiriće koji su prethodno zamrznuti, a ako ste mislili da se tom procesu pribjegava samo zato što čini krumpire praktičnijima za transport i korištenje, pogađajte ponovno. Krumpiri bi sasvim dobro podnijeli putovanje i u svom prirodnom, netaknutom obliku, a što se tiče ubrzavanja pripreme i to je relativno jer mnogi restorani koriste puno jednostavniju metodu: koji sat prije nego im krene navala, očiste i narežu dovoljnu količinu krumpira i potope ju u hladnu vodu.

Zamrzavanje ima posebnu zadaću, a ta je učiniti sredinu krumpirića mekom i pahuljastom. Poanta savršene pripreme krumpira je u tome da im se prije nego dospiju u ulje odstrani što više tekućine, a zamrzavanje na taj proces djeluje vrlo poticajno.

image
Shutterstock

Kada ih ubacite u zamrzivač, vlaga koju prirodno sadrže pretvorit će se u led, stvarajući oštre, nazubljene kristale. Ovi kristali oštećuju staničnu strukturu krumpira, no to je za nas dobra vijest jer će olakšati oslobađanje vlage kad se krumpiri ubace u vrelo ulje.

Stoga, idući put kad vam se budu jeli prženi krumpiri pripremite veliku dozu, ali veći dio zamrznite - uvijek će vam pri ruci biti već očišćeni, narezani i blanširani krumpiri spremni za pretvaranje u najhrskaviji pomfrit najmekše i najukusnije unutrašnjosti. Dodatni bonus: na ovaj način pripremljeni krumpiri neće brzo postati gnjecavi - dok ih sve ispržite i donesete do stola ostat će savršeno hrskavi.

 

#KRUMPIR#PRŽENJE#PRŽENI KRUMPIRIĆI#POMFRIT
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14. svibanj 2024 07:47