M\u0117lyni\u0173 sezonas da\u017enam rei\u0161kia pyragus, keksiukus, uogienes ar desertus su \u0161aldytomis uogomis. Ta\u010diau kulinarai vis da\u017eniau primena paprast\u0105 triuk\u0105, galint\u012f sustiprinti m\u0117lyni\u0173 aromat\u0105: \u012f te\u0161l\u0105 ar \u012fdar\u0105 \u012fberti truput\u012f malt\u0173 kalendros s\u0117kl\u0173. Pakanka vos \u017eiupsnelio, kad skonis tapt\u0173 ry\u0161kesnis ir gilesnis.<\/p>\n
\u0160is derinys turi ir mokslin\u012f paai\u0161kinim\u0105. Tiek m\u0117lyn\u0117se, tiek kalendros s\u0117klose yra aromatinio junginio linalolio, priklausan\u010dio terpen\u0173 grupei. Linalolis da\u017enai apib\u016bdinamas kaip turintis \u017eolin\u012f, g\u0117li\u0161k\u0105 ir lengvai citrusin\u012f kvap\u0105, o kartu naudojami ingredientai gali vienas kit\u0105 pary\u0161kinti.<\/p>\n
\u201e\u012ed\u0117jau \u017eiupsnel\u012f \u012f m\u0117lyni\u0173 skan\u0117st\u0105 ir skonis akivaizd\u017eiai pakilo\u201c, \u2013 ra\u0161\u0117 vienas kep\u0117jas, dalindamasis patirtimi nam\u0173 kepini\u0173 bendruomen\u0117je.<\/p>\n
Svarbu nesupainioti: kalendros s\u0117klos n\u0117ra tas pats, kas \u0161vie\u017ei kalendros lapai, kurie daugeliui pa\u017e\u012fstami kaip \u201ecilantro\u201c. Lapai ir s\u0117klos skiriasi skoniu, nes s\u0117klose dominuoja \u0161iltesn\u0117s, prieskoni\u0161kos ir \u0161iek tiek citrusin\u0117s natos, o lapai suteikia visai kitok\u012f, ry\u0161kiai \u017eoleli\u0161k\u0105 profil\u012f.<\/p>\n
Kalendros s\u0117klas galima naudoti tiek maltas, tiek sumaltas namuose. Norint intensyvesnio aromato, s\u0117klas rekomenduojama trumpai pakepinti sausoje keptuv\u0117je, kol pasklis kvapas, ir tik tada sumalti. Tokia technika da\u017enai taikoma prieskoniams, nes \u0161iluma i\u0161ry\u0161kina eterini\u0173 aliej\u0173 kvap\u0105.<\/p>\n
Praktikoje \u0161is prieskonis ypa\u010d tinka m\u0117lyni\u0173 pyragams, trupiniuo\u010diams, keksiukams, uogien\u0117ms ar kompotams, kai norisi ne papildomo saldumo, o sodresn\u0117s uog\u0173 natos. T\u0105 pat\u012f princip\u0105 kulinarai taiko ir su kitais vaisiais, pavyzd\u017eiui, obuoliais, kai \u0161velnus prieskonis padeda sujungti aromatus ir sukurti pilnesn\u012f skon\u012f.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u017diupsnelis malt\u0173 kalendros s\u0117kl\u0173 gali sustiprinti m\u0117lyni\u0173 aromat\u0105 kepiniuose ir uogien\u0117se \u2013 tai paai\u0161kinama bendru junginiu linaloliu.<\/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":[129,19955,4613,3201,3541,12692],"miestas":[],"class_list":["post-44097","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-desertai","tag-kalendra","tag-kepiniai","tag-melynes","tag-prieskoniai","tag-uogienes"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/44097","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=44097"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/44097\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=44097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=44097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=44097"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=44097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}