Gulia\u0161as yra vienas \u017einomiausi\u0173 Vidurio Europos patiekal\u0173, ta\u010diau jo versij\u0173 \u2013 daugyb\u0117: nuo skystesn\u0117s sriubos iki tir\u0161to tro\u0161kinio. Vis d\u0117lto lenk\u0173 kulinarijos \u017einovas Robertas Maklovy\u010dius pabr\u0117\u017eia, kad yra vienas \u012fprotis, kuris, jo nuomone, da\u017eniausiai sugadina patiekalo charakter\u012f.<\/p>\n
Pasak R. Maklovy\u010diaus, did\u017eiausia klaida \u2013 gulia\u0161\u0105 tir\u0161tinti miltais. Tokia technika greitai sutir\u0161tina pada\u017e\u0105, bet gali u\u017ego\u017eti nat\u016bral\u0173 m\u0117sos, dar\u017eovi\u0173 ir prieskoni\u0173 skon\u012f, o pada\u017eui suteikti sunkumo poj\u016bt\u012f.<\/p>\n
Jo si\u016blomas sprendimas paprastas: pada\u017eo tir\u0161tum\u0105 es\u0105 tur\u0117t\u0173 sukurti svog\u016bnai. Ilgai tro\u0161kinant svog\u016bnai sumink\u0161t\u0117ja, i\u0161skiria nat\u016bralius cukrus ir skaidulas, tod\u0117l pada\u017eas tir\u0161t\u0117ja be papildom\u0173 pried\u0173, o skonis tampa gilesnis.<\/p>\n
Ruo\u0161iant gulia\u0161\u0105 svarbi ir produkt\u0173 kokyb\u0117: da\u017eniausiai naudojama jautiena arba aviena, taip pat svog\u016bnai, \u010desnakas, sald\u017eioji paprika ir kitos dar\u017eov\u0117s. Svarbu prieskonius ir paprik\u0105 kaitinti saikingai, kad jie neapkarst\u0173, o m\u0117sa tro\u0161kint\u0173si pakankamai ilgai, kol sumink\u0161t\u0117s.<\/p>\n
Jei gulia\u0161as vis tiek atrodo per skystas, yra ir kit\u0173 b\u016bd\u0173, kuri\u0173 da\u017enai griebiamasi nam\u0173 virtuv\u0117je. Vienas j\u0173 \u2013 \u012fmai\u0161yti grietin\u0117s, ta\u010diau j\u0105 b\u016btina \u201epratinti\u201c prie kar\u0161\u010dio, pirmiausia sumai\u0161ant su trupu\u010diu kar\u0161to pada\u017eo ir tik tuomet supilant \u012f puod\u0105.<\/p>\n
Dar viena patikima technika \u2013 pada\u017eo redukcija, kai patiekalas kur\u012f laik\u0105 tro\u0161kinamas be dang\u010dio ant ma\u017eos kaitros, kad nugaruot\u0173 dalis skys\u010dio. Tokiu atveju verta drusk\u0105 ir a\u0161tresnius prieskonius koreguoti pabaigoje, nes suma\u017e\u0117jus skys\u010dio kiekiui skonis greitai tampa intensyvesnis.<\/p>\n","protected":false},"excerpt":{"rendered":"
Robertas Maklovy\u010dius persp\u0117ja: gulia\u0161\u0105 tir\u0161tinti miltais \u2013 klaida, ver\u010diau tir\u0161tum\u0105 i\u0161gaukite svog\u016bnais, grietine ar redukuojant pada\u017e\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":[1],"tags":[14604,14601,14602,2055,8607,14603],"miestas":[],"class_list":["post-22379","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-grietine","tag-guliasas","tag-robertas-maklovycius","tag-svogunai","tag-troskiniai","tag-vengru-virtuve"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/22379","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=22379"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/22379\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=22379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=22379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=22379"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=22379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}