{"id":52062,"date":"2026-09-05T22:47:30","date_gmt":"2026-09-05T22:47:30","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/09\/05\/sefas-tomasz-strzelczyk-bulviu-kose-ruosia-kitaip-du-ingredientai-pakeicia-viska\/"},"modified":"2026-09-05T22:47:30","modified_gmt":"2026-09-05T22:47:30","slug":"sefas-tomasz-strzelczyk-bulviu-kose-ruosia-kitaip-du-ingredientai-pakeicia-viska","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/09\/05\/sefas-tomasz-strzelczyk-bulviu-kose-ruosia-kitaip-du-ingredientai-pakeicia-viska\/","title":{"rendered":"\u0160efas Tomasz Strzelczyk bulvi\u0173 ko\u0161\u0119 ruo\u0161ia kitaip: du ingredientai pakei\u010dia visk\u0105"},"content":{"rendered":"

Bulvi\u0173 ko\u0161\u0117 daugeliui yra nepakei\u010diamas garnyras prie m\u0117sos ar \u017euvies, ta\u010diau klasikinis variantas su sviestu ir pienu da\u017enai laikomas per sunkiu kasdieniam meniu. Vis d\u0117lto socialiniuose tinkluose ir kulinarijos laidose populiar\u0117ja atnaujintos ko\u0161\u0117s versijos, kuriose daugiau skonio suteikiama ne didinant riebal\u0173 kiek\u012f, o pasitelkiant aromatingus priedus.<\/p>\n

Lenk\u0173 virtuv\u0117s k\u016br\u0117jas Tomasz Strzelczyk si\u016blo paprast\u0105 triuk\u0105: \u012f bulves \u012fmai\u0161yti svieste pakepint\u0105 por\u0105, o pabaigoje pagardinti \u0161auk\u0161tu gr\u016bd\u0117tos pranc\u016bzi\u0161kos garsty\u010dios. \u0160is derinys i\u0161 pirmo \u017evilgsnio gali atrodyti netik\u0117tas, ta\u010diau b\u016btent kontrastas tarp \u0161velnios ko\u0161\u0117s ir ry\u0161kesni\u0173 prieskoni\u0173 suteikia restoranin\u012f \u012fsp\u016bd\u012f.<\/p>\n

Kod\u0117l poras ir garsty\u010dios veikia?<\/h2>\n

Poras, pakepintas svieste, sumink\u0161t\u0117ja, tampa saldokas ir \u0161velniai karamelizuotas, tod\u0117l ko\u0161ei suteikia gylio ir malon\u0173 aromat\u0105. Tuo pa\u010diu tai b\u016bdas \u012f patiekal\u0105 \u012ftraukti daugiau dar\u017eovi\u0173, nepaver\u010diant ko\u0161\u0117s salotomis ar tro\u0161kiniu.<\/p>\n

Gr\u016bd\u0117ta garsty\u010dia prideda lengvos r\u016bg\u0161tel\u0117s ir \u0161velnaus a\u0161trumo, o gr\u016bdeliai sukuria papildom\u0105 tekst\u016br\u0105. Taip i\u0161laikomas klasikinis ko\u0161\u0117s kremi\u0161kumas, bet atsiranda \u012fdomesnis, ma\u017eiau monotoni\u0161kas skonis.<\/p>\n

Konsistencijos triukas su pienu<\/h2>\n

Dar vienas svarbus \u017eingsnis, kur\u012f akcentuoja \u0161efas, yra sviesto i\u0161tirpinimas \u0161iltame piene prie\u0161 supilant j\u012f \u012f bulves. Taip riebalai tolygiau pasiskirsto ir ko\u0161\u0117 tampa aksomin\u0117, o ne gumuliuota ar sluoksniuota.<\/p>\n

Praktikoje tai rei\u0161kia ir tai, kad bulv\u0117s neatau\u0161inamos staiga, tod\u0117l lengviau i\u0161laikomas purumas. B\u016btent temperat\u016bra da\u017enai lemia, ar ko\u0161\u0117 bus lengva, ar taps per tanki ir lipni.<\/p>\n

Kaip pasigaminti \u0161i\u0105 bulvi\u0173 ko\u0161\u0119<\/h2>\n

Bulves verta rinktis pana\u0161aus dyd\u017eio, kad jos i\u0161virt\u0173 vienu metu, o i\u0161virus trumpai \u201epad\u017eiovinti\u201c puode ant silpnos kaitros. Tada ko\u0161\u0117 geriau sugeria pieno ir sviesto mi\u0161in\u012f, o skonis tampa sodresnis.<\/p>\n

Poro apkepinimui pakanka sviesto ir keli\u0173 minu\u010di\u0173, kol dar\u017eov\u0117 sumink\u0161t\u0117ja, bet nepraranda aromato. Pabaigoje \u012fmai\u0161omos garsty\u010dios, \u017eiupsnelis muskato rie\u0161uto, druska ir pipirai, o prieskonius geriausia reguliuoti ragaujant.<\/p>\n

\u201ePoras ir garsty\u010dios bulvi\u0173 ko\u0161\u0117je skamba ne\u012fprastai, bet paragavus tampa ai\u0161ku, kod\u0117l tai veikia\u201c, \u2013 sak\u0117 Tomasz Strzelczyk, pristatydamas savo recepto versij\u0105.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0160efas Tomasz Strzelczyk si\u016blo bulvi\u0173 ko\u0161\u0119 pagardinti svieste keptu poru ir gr\u016bd\u0117ta garsty\u010dia \u2013 skonis tampa sodresnis, o tekst\u016bra aksomin\u0117.<\/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":[16433,4848,3394,5950,1807,27360],"miestas":[],"class_list":["post-52062","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-bulviu-kose","tag-garnyrai","tag-garstycios","tag-porai","tag-receptai","tag-tomasz-strzelczyk"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/52062","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=52062"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/52062\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=52062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=52062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=52062"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=52062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}