{"id":3406,"date":"2026-04-04T21:47:08","date_gmt":"2026-04-04T21:47:08","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/04\/majonezas-be-kiausiniu-per-5-min-sis-triukas-su-pienu-nustebins-net-skeptikus\/"},"modified":"2026-04-04T21:47:08","modified_gmt":"2026-04-04T21:47:08","slug":"majonezas-be-kiausiniu-per-5-min-sis-triukas-su-pienu-nustebins-net-skeptikus","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/04\/04\/majonezas-be-kiausiniu-per-5-min-sis-triukas-su-pienu-nustebins-net-skeptikus\/","title":{"rendered":"Majonezas be kiau\u0161ini\u0173 per 5 min.: \u0161is triukas su pienu nustebins net skeptikus"},"content":{"rendered":"<p>Majonezas i\u0161 pieno \u2013 tai pada\u017eas, kur\u012f paruo\u0161ite vos per kelias minutes, nenaudodami n\u0117 vieno trynio. Jo konsistencija aksomin\u0117, o skonis da\u017enai pranoksta ne vien\u0105 parduotuvin\u012f majonez\u0105 i\u0161 stiklainio. Tai ypa\u010d patogu, kai per \u0161ventinius pasiruo\u0161imus pamir\u0161tate nusipirkti kiau\u0161ini\u0173, o parduotuv\u0117 jau u\u017edaryta.<\/p>\n<p>Daugelis nustemba, kai mato, kaip gana skystas mi\u0161inys per kelias sekundes virsta tir\u0161tu, sniego baltumo kremu. Ta\u010diau \u010dia veikia paprastas mokslas: piene esantys baltymai pasi\u017eymi nat\u016braliomis emulsinimo savyb\u0117mis, tod\u0117l vandens ir riebal\u0173 dalel\u0117s gali susijungti \u012f stabili\u0105 emulsij\u0105.<\/p>\n<p>Vienas did\u017eiausi\u0173 tokio majonezo privalum\u0173 \u2013 saugumas ir patogumas. Nereikia nerimauti d\u0117l \u017eali\u0173 kiau\u0161ini\u0173 rizikos. Be to, majonezas i\u0161 pieno yra stabilus, da\u017enai \u0161velnesnio, ma\u017eiau riebaus poskonio, tod\u0117l puikiai tinka salotoms, kiau\u0161iniams ar naminiams pada\u017eams.<\/p>\n<p>Svarbiausia taisykl\u0117 \u2013 pieno temperat\u016bra. Pienas turi b\u016bti k\u0105 tik i\u0161imtas i\u0161 \u0161aldytuvo. Temperat\u016br\u0173 skirtumas tarp \u0161alto pieno ir kambario temperat\u016bros aliejaus padeda masei grei\u010diau sutir\u0161t\u0117ti. Tinkamos riebal\u0173 ir pieno baltym\u0173 proporcijos sukuria patvari\u0105 emulsij\u0105, kuri \u0161aldytuve dar labiau sutvirt\u0117ja ir pasiekia ideali\u0105 konsistencij\u0105. \u0160iam receptui geriausiai tinka karv\u0117s pienas, kurio riebumas \u2013 3,2 proc. ar didesnis.<\/p>\n<p>Ruo\u0161iant majonez\u0105 svarb\u016bs ne chaoti\u0161ki judesiai, o tolygus jud\u0117jimas auk\u0161tyn\u2013\u017eemyn, primenantis bulvi\u0173 trynim\u0105. Taip \u012f emulsij\u0105 \u012ftraukiamas reikiamas oro kiekis. Patogiausia naudoti auk\u0161t\u0105, siaur\u0105 stiklain\u012f, kad blenderio kojel\u0117 jame tilpt\u0173 beveik idealiai. Tuomet aliejus \u201eneb\u0117ga\u201c \u012f \u0161onus, o nuosekliai patenka po blenderio peiliais \u2013 d\u0117l to mas\u0117 tir\u0161t\u0117ja itin greitai.<\/p>\n<p>Ingredientai:<\/p>\n<p>Paruo\u0161imo b\u016bdas:<\/p>\n<p>Namin\u012f majonez\u0105 be kiau\u0161ini\u0173 \u0161aldytuve laikykite iki 5 dien\u0173. Skanaus!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Majonezas i\u0161 pieno \u2013 tai pada\u017eas, kur\u012f paruo\u0161ite vos per kelias minutes, nenaudodami n\u0117 vieno trynio. Jo konsistencija aksomin\u0117, o skonis da\u017enai pranoksta ne vien\u0105 parduotuvin\u012f majonez\u0105 i\u0161 stiklainio. Tai ypa\u010d patogu, kai per \u0161ventinius pasiruo\u0161imus pamir\u0161tate nusipirkti kiau\u0161ini\u0173, o parduotuv\u0117 jau u\u017edaryta. Daugelis nustemba, kai mato, kaip gana skystas mi\u0161inys per kelias sekundes virsta [&hellip;]<\/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-3406","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\/3406","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=3406"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/3406\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=3406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=3406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=3406"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=3406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}