{"id":14014,"date":"2026-04-27T22:45:29","date_gmt":"2026-04-27T22:45:29","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/27\/sefai-pataria-vienas-triukas-orkaiteje-ir-pica-bus-rumena-bei-traski-kaip-is-picerijos\/"},"modified":"2026-04-27T22:45:29","modified_gmt":"2026-04-27T22:45:29","slug":"sefai-pataria-vienas-triukas-orkaiteje-ir-pica-bus-rumena-bei-traski-kaip-is-picerijos","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/27\/sefai-pataria-vienas-triukas-orkaiteje-ir-pica-bus-rumena-bei-traski-kaip-is-picerijos\/","title":{"rendered":"\u0160efai pataria: vienas triukas orkait\u0117je ir pica bus rumena bei tra\u0161ki kaip i\u0161 picerijos"},"content":{"rendered":"

Namin\u0117 pica da\u017enai nuvilia ne d\u0117l te\u0161los ar ingredient\u0173, o d\u0117l vienos prie\u017easties: nam\u0173 orkait\u0117 retai pasiekia tokias s\u0105lygas kaip malkomis k\u016brenamos picos krosnys. Vis d\u0117lto keliais paprastais sprendimais galima priart\u0117ti prie rezultato, kai kra\u0161tai apskrunda, o padas i\u0161lieka tra\u0161kus.<\/p>\n

Svarbiausias principas yra labai auk\u0161ta temperat\u016bra ir maksimaliai \u012fkaitintas pavir\u0161ius, ant kurio kepama pica. Kuo kar\u0161\u010diau, tuo grei\u010diau te\u0161la i\u0161kyla ir sutvirt\u0117ja, o s\u016bris tirpsta tolygiai, neatskirdamas riebal\u0173, tod\u0117l pica atrodo ir skaniau, ir valgosi lengviau.<\/p>\n

Temperat\u016bra lemia beveik visk\u0105<\/h2>\n

Jei orkait\u0117 leid\u017eia, j\u0105 verta \u012fkaitinti iki 250 laipsni\u0173 ir pic\u0105 kepti apie 10 minu\u010di\u0173, stebint, kaip kei\u010diasi kra\u0161t\u0173 spalva. Orkait\u0117se, kurios pasiekia 270 laipsni\u0173, 30 centimetr\u0173 skersmens pica da\u017enai i\u0161kepa per 5\u20137 minutes.<\/p>\n

Kepant 220\u2013230 laipsni\u0173 temperat\u016broje su \u012fjungtu kaitinimu i\u0161 vir\u0161aus ir apa\u010dios, da\u017eniausiai prireikia 10\u201312 minu\u010di\u0173. Storesn\u0117s, amerikieti\u0161ko stiliaus picos te\u0161la paprastai kepama \u017eemesn\u0117je 200\u2013220 laipsni\u0173 temperat\u016broje ir ilgiau, apie 15\u201320 minu\u010di\u0173, kad vidus sp\u0117t\u0173 i\u0161kepti.<\/p>\n

Did\u017eiausia klaida \u2013 \u0161alta skarda<\/h2>\n

Viena da\u017eniausi\u0173 prie\u017eas\u010di\u0173, kod\u0117l picos padas lieka mink\u0161tas, yra kepimas ant ne\u012fkaitintos skardos. Sprendimas paprastas: skard\u0105 ar groteles reikia kaitinti kartu su orkaite bent 30 minu\u010di\u0173, kad pica patekt\u0173 ant \u012fkaitusio metalo.<\/p>\n

Praktikoje tai rei\u0161kia, kad te\u0161l\u0105 geriausia u\u017ed\u0117ti ant kito pavir\u0161iaus, o \u012f orkait\u0119 perkelti tik tada, kai skarda jau \u012fkaitusi. Taip \u0161iluma i\u0161 karto \u201eu\u017erakina\u201c pado strukt\u016br\u0105 ir padeda i\u0161gauti tra\u0161kum\u0105, kurio da\u017eniausiai ir tikimasi.<\/p>\n

Popierius gali sugadinti rezultat\u0105<\/h2>\n

Dar viena klaida \u2013 kepimo popierius, kai temperat\u016bra vir\u0161ija 230 laipsni\u0173. Tokiomis s\u0105lygomis popierius gali prad\u0117ti tams\u0117ti, trup\u0117ti ar svilti, o tai ne tik gadina skon\u012f, bet ir apsunkina kepim\u0105.<\/p>\n

Vietoje jo te\u0161l\u0105 galima d\u0117ti tiesiai ant \u0161varios skardos, lengvai pabarstytos miltais arba plonai pateptos aliejumi. Norint dar geresnio efekto, padeda picos akmuo ar plienin\u0117 kepimo plok\u0161t\u0117, kuri sukaupia daugiau \u0161ilumos ir leid\u017eia i\u0161kepti pic\u0105 grei\u010diau.<\/p>\n

Jei pabaigoje norisi labiau apskrudusi\u0173 kra\u0161t\u0173, trumpam galima \u012fjungti grilio funkcij\u0105 ir kelias akimirkas steb\u0117ti, kad kra\u0161tai neperkept\u0173. Taip i\u0161gaunami apetit\u0105 keliantys, lengvai parudav\u0119 burbuliukai ant picos borteli\u0173.<\/p>\n","protected":false},"excerpt":{"rendered":"

Norite tra\u0161kios picos kaip picerijoje? Auk\u0161ta temperat\u016bra, \u012fkaitinta skarda ir keli paprasti pakeitimai orkait\u0117je pakeis rezultat\u0105 i\u0161 esm\u0117s.<\/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":[1933,1932,1931,1935,1934,349],"miestas":[],"class_list":["post-14014","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-kepimas","tag-orkaites","tag-pica","tag-picos-akmuo","tag-tesla","tag-virtuves-patarimai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/14014","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=14014"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/14014\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=14014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=14014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=14014"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=14014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}