Karbonadas \u2013 vienas populiariausi\u0173 patiekal\u0173 m\u016bs\u0173 regione, ta\u010diau namuose jis da\u017enai nuvilia: i\u0161eina kietas, sausas ir prastai sugeria prieskonius. Taip nutinka ne tik d\u0117l per ilgo kepimo, bet ir d\u0117l netolygaus m\u0117sos storio bei praleisto marinavimo.<\/p>\n
Did\u017eiausia klaida \u2013 storus gabalus kepti taip, lyg jie b\u016bt\u0173 ploni. Kai m\u0117sa nevienodai i\u0161mu\u0161ta, plonesn\u0117s vietos perd\u017ei\u016bsta, o storesn\u0117ms prireikia ilgesnio laiko keptuv\u0117je, tod\u0117l visa porcija praranda sultingum\u0105.<\/p>\n
Ne ma\u017eiau svarbu ir tai, kad marinatas n\u0117ra vien skonis. Aliejus, druska, \u017eolel\u0117s ir \u010desnakas padeda prieskoniams geriau pasiskirstyti, o ilgesnis brandinimas \u0161aldytuve suteikia laik\u0105 aromatams \u012fsigerti ir m\u0117sai tapti \u0161velnesnei.<\/p>\n
Prakti\u0161kas sprendimas \u2013 paruo\u0161ti paprast\u0105 \u017eoleli\u0173 ir \u010desnako mi\u0161in\u012f. Ma\u017edaug 1 kilogramui kiaulienos sprandin\u0117s ar nugarin\u0117s tinka aliejaus, druskos, gr\u016bsto juodojo pipiro, smulkinto rozmarino ir \u010diobrelio bei trinto \u010desnako derinys, kuriuo gabalai kruop\u0161\u010diai \u012ftrinami i\u0161 abiej\u0173 pusi\u0173.<\/p>\n
\u012etrint\u0105 m\u0117s\u0105 verta u\u017edengti ir laikyti \u0161aldytuve apie 12 valand\u0173 \u2013 toks laikas da\u017eniausiai duoda akivaizd\u0173 rezultat\u0105 net ir pradedantiesiems. Prie\u0161 kepim\u0105 m\u0117s\u0105 galima apvolioti miltuose, kiau\u0161inyje ir d\u017ei\u016bv\u0117s\u0117liuose, o kepti ant gerai \u012fkaitint\u0173 riebal\u0173, kad plutel\u0117 greitai \u201eu\u017esidaryt\u0173\u201c ir sultys likt\u0173 viduje.<\/p>\n
Riebal\u0173 pasirinkimas taip pat svarbus: tradici\u0161kai kepama ant kiaulini\u0173 tauk\u0173, ta\u010diau namuose da\u017enai naudojamas ir lydytas sviestas. Esmin\u0117 taisykl\u0117 viena \u2013 riebalai turi b\u016bti tinkamai \u012fkait\u0119, nes kitaip d\u017ei\u016bv\u0117s\u0117liai prigers riebal\u0173, o tekst\u016bra taps sunki ir neapetiti\u0161ka.<\/p>\n","protected":false},"excerpt":{"rendered":"
Karbonadas nebeturi b\u016bti sausas: paprastas \u017eoleli\u0173, \u010desnako ir aliejaus marinatas bei 12 valand\u0173 \u0161aldytuve gali pakeisti 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":[1],"tags":[11014,15284,348,361,3408,3541,15285],"miestas":[],"class_list":["post-23070","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-ciobreliai","tag-karbonadas","tag-kepimas-keptuveje","tag-kiauliena","tag-marinatai","tag-prieskoniai","tag-rozmarinas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/23070","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=23070"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/23070\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=23070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=23070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=23070"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=23070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}