Sultinga, mink\u0161ta ir aromatinga orkait\u0117je kepta la\u0161i\u0161a da\u017eniausiai priklauso ne nuo \u012fmantri\u0173 technik\u0173, o nuo vieno sprendimo: tinkamai parinktos kepimo temperat\u016bros. Per \u017eema temperat\u016bra gali i\u0161tempti kepim\u0105 ir labiau i\u0161sausinti \u017euv\u012f, o per auk\u0161ta greitai apskrudina vir\u0161\u0173, kai vidus dar nesp\u0117ja tolygiai i\u0161kepti.<\/p>\n
Daugelis kulinar\u0173 kaip saug\u0173 ir patikim\u0105 pasirinkim\u0105 la\u0161i\u0161ai \u012fvardija 200 laipsni\u0173 temperat\u016br\u0105, kai orkait\u0117 kaitinama i\u0161 vir\u0161aus ir apa\u010dios. Toks re\u017eimas padeda pasiekti balans\u0105: \u017euvis kepa pakankamai greitai, bet nepraranda sultingumo, o pavir\u0161ius \u0161velniai paruduoja.<\/p>\n
Kepant la\u0161i\u0161\u0105 svarbu suprasti, kad lemiamas veiksnys yra ne gabalo svoris, o fil\u0117 storis. Ma\u017edaug 2\u20132,5 centimetro storio gabalas atviroje skardoje da\u017eniausiai i\u0161kepa per 12\u201315 minu\u010di\u0173, jei orkait\u0117 \u012fkaitinta iki 200 laipsni\u0173.<\/p>\n
Storesniems gabalams prireiks daugiau laiko: apie 2 centimetr\u0173 fil\u0117 paprastai kepa 10\u201312 minu\u010di\u0173, 3 centimetr\u0173 \u2013 15\u201318 minu\u010di\u0173, o 4 centimetr\u0173 \u2013 20\u201322 minutes. Jei la\u0161i\u0161a kepama atvirai, verta steb\u0117ti laik\u0105 ypa\u010d tiksliai, nes sausas kar\u0161tis grei\u010diau atima dr\u0117gm\u0119.<\/p>\n
La\u0161i\u0161\u0105 galima kepti skardoje, folijoje, kepimo popieriuje, kepimo rankov\u0117je ar kar\u0161\u010diui atspariame inde. Skirtumas tas, kad \u201eu\u017edengtas\u201c kepimas da\u017eniau apsaugo nuo i\u0161saus\u0117jimo, ta\u010diau gali kiek pailginti laik\u0105.<\/p>\n
Orienta\u0161kai folijoje la\u0161i\u0161a da\u017enai kepa 15\u201320 minu\u010di\u0173, kepimo rankov\u0117je \u2013 18\u201322 minutes, kar\u0161\u010diui atspariame inde \u2013 15\u201318 minu\u010di\u0173. Jei kepate su dar\u017eov\u0117mis ar gausesniais priedais, laikas da\u017enai siekia 15\u201320 minu\u010di\u0173, nes papildomi ingredientai sugeria dal\u012f kar\u0161\u010dio.<\/p>\n
Patikimiausias b\u016bdas \u2013 maistinis termometras: la\u0161i\u0161os vidin\u0117 temperat\u016bra da\u017eniausiai taikoma 54\u201360 laipsni\u0173 ribose. Tuomet \u017euvis i\u0161lieka sultinga, o tekst\u016bra \u2013 \u0161velni ir lengvai \u201esluoksniuojasi\u201c.<\/p>\n
Jei termometro neturite, padeda vizual\u016bs po\u017eymiai: la\u0161i\u0161a turi b\u016bti \u0161viesiai ro\u017ein\u0117 ir nepermatoma, lengvai pasiduoti \u0161akutei ir skilti \u012f \u201elapelius\u201c. Baltos i\u0161siskyrusios baltymo nuos\u0117dos yra nat\u016bralios, bet j\u0173 gausa da\u017enai signalizuoja per auk\u0161t\u0105 temperat\u016br\u0105 arba per ilg\u0105 kepim\u0105.<\/p>\n
Dar vienas triukas \u2013 \u017euv\u012f verta i\u0161traukti minute anks\u010diau ir trumpai \u201epailsinti\u201c. La\u0161i\u0161a dar kelias minutes kepa nuo likutin\u0117s \u0161ilumos, tod\u0117l taip papras\u010diau i\u0161vengti perkeptos, sausos tekst\u016bros.<\/p>\n
\u0160altiniai:
\nhttps:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-minimum-internal-temperatures
\nhttps:\/\/www.bbcgoodfood.com\/howto\/guide\/how-cook-salmon
\nhttps:\/\/www.seriouseats.com\/how-to-cook-salmon<\/p>\n","protected":false},"excerpt":{"rendered":"
Sultinga, mink\u0161ta ir aromatinga orkait\u0117je kepta la\u0161i\u0161a da\u017eniausiai priklauso ne nuo \u012fmantri\u0173 technik\u0173, o nuo vieno sprendimo: tinkamai parinktos kepimo temperat\u016bros. Per \u017eema temperat\u016bra gali i\u0161tempti kepim\u0105 ir labiau i\u0161sausinti \u017euv\u012f, o per auk\u0161ta greitai apskrudina vir\u0161\u0173, kai vidus dar nesp\u0117ja tolygiai i\u0161kepti. Daugelis kulinar\u0173 kaip saug\u0173 ir patikim\u0105 pasirinkim\u0105 la\u0161i\u0161ai \u012fvardija 200 laipsni\u0173 temperat\u016br\u0105, […]<\/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-12530","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\/12530","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=12530"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/12530\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=12530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=12530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=12530"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=12530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}