Televizijos laid\u0173 ved\u0117jas ir kulinaras Altonas Brownas si\u016blo netik\u0117t\u0105 b\u016bd\u0105 i\u0161kepti itin tra\u0161k\u0173 ir kartu t\u012fstant\u012f s\u016brio sumu\u0161tin\u012f be jokio specialaus preso. Vietoj jo naudojamos dvi viena \u012f kit\u0105 telpan\u010dios ketaus keptuv\u0117s, kurios sukuria stipr\u0173 ir tolyg\u0173 spaudim\u0105 bei kaitr\u0105 i\u0161 abiej\u0173 pusi\u0173.<\/p>\n
Metodas paprastas: abi keptuv\u0117s \u012fkaitinamos ant virykl\u0117s, o sumu\u0161tinis dedamas \u012f didesni\u0105j\u0105. Kad duona neprilipt\u0173 ir grei\u010diau paruduot\u0173, viena pus\u0117 lengvai apipur\u0161kiama alyvuogi\u0173 aliejumi, tuomet apipur\u0161kiama ir kita, kai sumu\u0161tinis jau keptuv\u0117je.<\/p>\n
\u012ekaitinta ma\u017eesn\u0117 keptuv\u0117 \u012fstatoma \u012f didesni\u0105j\u0105 ir ja prispaud\u017eiamas sumu\u0161tinis, laikant per virtuvin\u0119 pir\u0161tin\u0119. Taip s\u016bris i\u0161tirpsta greitai, o plutel\u0117 apskrunda tolygiau, nes \u0161iluma veikia tarsi i\u0161 vir\u0161aus ir apa\u010dios vienu metu.<\/p>\n
\u201eNesigail\u0117kite s\u016brio: kai i\u0161girsite, kaip jis \u0161nyp\u0161\u010dia ir varva \u012f keptuv\u0119, suprasite, kad sumu\u0161tinis jau arti tobulyb\u0117s\u201c, \u2013 sak\u0117 Altonas Brownas, ai\u0161kindamas, kaip atpa\u017einti tinkam\u0105 moment\u0105 nukelti nuo ugnies.<\/p>\n
Brownas pabr\u0117\u017eia, kad svarbios ir smulkios detal\u0117s. Jis renkasi tvirtesn\u0119 kaimi\u0161k\u0105 duon\u0105, kuri atlaiko spaudim\u0105, o s\u016br\u012f pataria ne pjaustyti riekel\u0117mis, bet sutarkuoti, nes taip jis tirpsta tolygiau ir grei\u010diau.<\/p>\n
Skoniui jis si\u016blo derinti keli\u0173 r\u016b\u0161i\u0173 s\u016brius, mai\u0161ant mink\u0161tesnius ir kietesnius, o prieskoniams apsiriboti Di\u017eono garsty\u010diomis ir stambiai gr\u016bstais juodaisiais pipirais. Toks minimalizmas leid\u017eia i\u0161ry\u0161k\u0117ti s\u016brio ir skrudintos duonos skoniui, ta\u010diau neperkrauna tekst\u016bros.<\/p>\n
\u0160is b\u016bdas labiau tinka vienam ar dviem sumu\u0161tiniams, o ne kepimui miniai, nes reikia nuolat pri\u017ei\u016br\u0117ti keptuves ir temperat\u016br\u0105. Vis d\u0117lto namuose jis ypa\u010d naudingas, kai norisi rezultato, artimo kavini\u0173 panini presui, bet neturite papildomos \u012frangos.<\/p>\n
Maisto gaminimo ekspertai da\u017enai pabr\u0117\u017eia, kad tra\u0161kiai plutelei svarbiausia yra stabiliai auk\u0161ta temperat\u016bra ir pakankamas riebal\u0173 sluoksnis, saugantis duon\u0105 nuo i\u0161saus\u0117jimo. Dvi ketaus keptuv\u0117s \u010dia suveikia kaip sunkus, kar\u0161tas dangtis, kuris paspartina \u0161ilumos perdavim\u0105 ir padeda i\u0161gauti ry\u0161kesn\u012f apskrudim\u0105 per trumpesn\u012f laik\u0105.<\/p>\n
Norint pritaikyti triuk\u0105 saugiai, verta atkreipti d\u0117mes\u012f \u012f keptuvi\u0173 dyd\u017eius ir ranken\u0173 \u012fkaitim\u0105, o spaud\u017eiant visada naudoti apsaug\u0105 nuo kar\u0161\u010dio. Jei \u012fdar\u0105 papildysite daug dr\u0117gn\u0173 pried\u0173, pavyzd\u017eiui, gausiu pada\u017eu ar dideliu kiekiu dar\u017eovi\u0173, s\u016bris gali tirpti l\u0117\u010diau, o duona sumink\u0161t\u0117ti.<\/p>\n","protected":false},"excerpt":{"rendered":"
Altonas Brownas atskleid\u0117 netik\u0117t\u0105 triuk\u0105: tobulam s\u016brio sumu\u0161tiniui u\u017etenka dviej\u0173 \u012fkaitint\u0173 ketaus keptuvi\u0173 ir keli\u0173 smulki\u0173 taisykli\u0173.<\/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":[19246,21167,19239,10892,14698,4793,21168],"miestas":[],"class_list":["post-28828","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-altonas-brownas","tag-grilled-cheese","tag-ketaus-keptuves","tag-sumustiniai","tag-suris","tag-virtuves-triukai","tag-viso-grudo-duona"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/28828","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=28828"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/28828\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=28828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=28828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=28828"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=28828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}