Skrudinama d\u017ei\u016bv\u0117s\u0117li\u0173 plutel\u0117 da\u017enai patams\u0117ja dar ne\u012fkaitus \u017euviai iki galo, o l\u0117k\u0161t\u0117je greitai sumink\u0161t\u0117ja ar net atsiskiria nuo fil\u0117. Norint i\u0161gauti tra\u0161k\u0173, bet lengv\u0105 rezultat\u0105, vis da\u017eniau pasirenkamas paprastas sprendimas, kuris gerai veikia ir nam\u0173 virtuv\u0117je.<\/p>\n
Vietoj d\u017ei\u016bv\u0117s\u0117li\u0173 \u017euv\u012f verta apvolioti bulvi\u0173 krakmole, da\u017enai vadinamame bulvi\u0173 miltais. Kaitroje krakmolas greitai suformuoja plon\u0105, tolygi\u0105 pl\u0117vel\u0119, kuri padeda sulaikyti dr\u0117gm\u0119 fil\u0117 viduje ir ma\u017eina riebal\u0173 \u012fsig\u0117rim\u0105 \u012f pavir\u0161i\u0173.<\/p>\n
Bulvi\u0173 krakmolas pasi\u017eymi savybe, kad auk\u0161toje temperat\u016broje greitai \u201eu\u017etraukia\u201c pavir\u0161i\u0173 ir sudaro vientis\u0105 sluoksn\u012f. D\u0117l to \u017euvis ma\u017eiau d\u017ei\u016bsta, o plutel\u0117 b\u016bna \u0161viesesn\u0117 ir ma\u017eiau linkusi svilti, palyginti su d\u017ei\u016bv\u0117s\u0117liais.<\/p>\n
Mitybos po\u017ei\u016briu krakmolas pirmiausia yra angliavandeni\u0173 \u0161altinis, tod\u0117l jo vert\u0117 labiau technologin\u0117 nei vitaminin\u0117. Ta\u010diau praktikoje toks apvoliojimas da\u017enai laikomas lengvesniu, nes plonas sluoksnis sugeria ma\u017eiau riebal\u0173 nei storesn\u0117 d\u017ei\u016bv\u0117s\u0117li\u0173 ar te\u0161los danga.<\/p>\n
Svarbiausia taisykl\u0117 yra pa\u0161alinti dr\u0117gm\u0117s pertekli\u0173, nes \u0161lapias pavir\u0161ius trukdo krakmolui tolygiai prilipti. Fil\u0117 nusausinkite popieriniu rank\u0161luos\u010diu, \u012ftrinkite druska ir pipirais, o tuomet apvoliokite krakmole.<\/p>\n
Apvolioti reik\u0117t\u0173 tik prie\u0161 pat kepim\u0105, kad krakmolas neprad\u0117t\u0173 traukti dr\u0117gm\u0117s ir nevirst\u0173 lipnia mase. Perteklin\u012f sluoksn\u012f nupurtykite, nes per storas apvalkalas praras lengvum\u0105 ir gali prad\u0117ti byr\u0117ti.<\/p>\n
Kepant svarbi ir temperat\u016bra: \u017euv\u012f d\u0117kite \u012f gerai \u012fkaitintus riebalus, ma\u017edaug 175 laipsni\u0173 Celsijaus. Tada krakmolas greitai sutvirt\u0117ja, o fil\u0117 galima apversti net ir aktyviau, nes plutel\u0117 tvir\u010diau laikosi.<\/p>\n
Jei norisi ry\u0161kesnio aromato, \u012f krakmol\u0105 galima \u012fmai\u0161yti \u0161iek tiek sald\u017eiosios paprikos ar d\u017eiovint\u0173 krap\u0173, kad plutel\u0117 \u012fgaut\u0173 daugiau skonio. Svarbu nepersistengti su prieskoniais, kad jie neprad\u0117t\u0173 svilti grei\u010diau nei \u017euvis i\u0161keps.<\/p>\n
Tokiai \u017euviai tinka klasikiniai priedai, pavyzd\u017eiui, bulvi\u0173 ko\u0161\u0117 ir gaivios kop\u016bst\u0173 salotos, kurios subalansuoja riebesn\u012f kepimo skon\u012f. Taip pat dera keptos \u0161aknin\u0117s dar\u017eov\u0117s, lengvai apvirti \u0161paragai ar citrinos sultimis ap\u0161lakstyta porcija su \u0161vie\u017eiomis \u017eolel\u0117mis.<\/p>\n
\u0160altiniai:
https:\/\/www.britannica.com\/topic\/starch
https:\/\/www.seriouseats.com\/the-food-lab-breading-and-batters-for-fried-chicken
https:\/\/www.kingarthurbaking.com\/blog\/2018\/11\/08\/how-to-use-starch-in-baking<\/p>\n","protected":false},"excerpt":{"rendered":"
Skrudinama d\u017ei\u016bv\u0117s\u0117li\u0173 plutel\u0117 da\u017enai patams\u0117ja dar ne\u012fkaitus \u017euviai iki galo, o l\u0117k\u0161t\u0117je greitai sumink\u0161t\u0117ja ar net atsiskiria nuo fil\u0117. Norint i\u0161gauti tra\u0161k\u0173, bet lengv\u0105 rezultat\u0105, vis da\u017eniau pasirenkamas paprastas sprendimas, kuris gerai veikia ir nam\u0173 virtuv\u0117je. Vietoj d\u017ei\u016bv\u0117s\u0117li\u0173 \u017euv\u012f verta apvolioti bulvi\u0173 krakmole, da\u017enai vadinamame bulvi\u0173 miltais. Kaitroje krakmolas greitai suformuoja plon\u0105, tolygi\u0105 pl\u0117vel\u0119, kuri […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"miestas":[],"class_list":["post-12525","post","type-post","status-publish","format-standard","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=12525"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12525\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=12525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=12525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=12525"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=12525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}