Pievagrybiai keptuv\u0117je da\u017enai paleid\u017eia tiek skys\u010dio, kad vietoj kepimo ima tro\u0161kintis ir praranda auksin\u0119 spalv\u0105. Virtuv\u0117s triukas paprastas: pa\u010dioje pabaigoje \u012fberkite labai nedaug bulvi\u0173 krakmolo, kuris suri\u0161a likus\u012f skyst\u012f ir padeda i\u0161gauti lengv\u0105, blizg\u0173 pada\u017e\u0105.<\/p>\n
Krakmolas pats vandens i\u0161 gryb\u0173 nei\u0161trauks, tod\u0117l svarbiausia laikas. Pirmiausia pievagrybius reikia kepti gerai \u012fkaitintoje, didesn\u0117je keptuv\u0117je ir j\u0173 neapkrauti, kad dr\u0117gm\u0117 garuot\u0173, o ne kaupt\u0173si. Kai skys\u010dio beveik nebelieka ir grybai pradeda ruduoti, tuomet ir praver\u010dia krakmolas.<\/p>\n
Dozuoti verta itin saikingai, nes per didelis kiekis padarys pievagrybius miltingus, o pada\u017e\u0105 pernelyg lipn\u0173. Praktinis orientyras yra apie 5 gramai krakmolo 500 gram\u0173 gryb\u0173. Jei planuojate pada\u017e\u0105, krakmol\u0105 prie\u0161 pilant \u012f keptuv\u0119 geriau i\u0161mai\u0161yti su \u0161altu vandeniu, kad nesusidaryt\u0173 gumul\u0117li\u0173.<\/p>\n
\u0160is b\u016bdas tinka ne tik pievagrybiams, bet ir grybams, kurie kepdami i\u0161skiria daug dr\u0117gm\u0117s, pavyzd\u017eiui, oyster tipo grybuose ar portobello. Ta\u010diau aromatingesniems ir gle\u017enesniems grybams, pavyzd\u017eiui, voverait\u0117ms, krakmolo reik\u0117t\u0173 dar ma\u017eiau, kad neu\u017ego\u017et\u0173 skonio ir nepakeist\u0173 tekst\u016bros.<\/p>\n
Norint stabiliai gauti auksin\u012f rezultat\u0105, padeda keli universal\u016bs principai: auk\u0161tesn\u0117 kaitra, nekilnojamas dangtis ir retesnis mai\u0161ymas, kad grybai sp\u0117t\u0173 apskrusti. Riebalus patogu derinti, dal\u012f kepant aliejuje, o pabaigoje \u012fdedant sviesto, kuris suteikia spalv\u0105 ir skon\u012f, bet neturi svilti.<\/p>\n
Paruo\u0161imui tinka paprastas derinys su svog\u016bnu, sviestu ir grietin\u0117le, o sutir\u0161tinimui naudojamas minimalus krakmolo kiekis. Tokie pievagrybiai gerai dera su makaronais, kruopomis, bulviniais patiekalais ar tiesiog ant skrudintos duonos, kai norisi greitos, bet tvarkingos vakarien\u0117s.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u0160auk\u0161telis bulvi\u0173 krakmolo pabaigoje padeda pievagrybiams apskrusti, o skyst\u012f paver\u010dia lengvu pada\u017eu be gumul\u0117li\u0173 \u2013 svarbiausia nepersistengti.<\/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":[13083,3200,347,348,6036,346],"miestas":[],"class_list":["post-54079","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-bulviu-krakmolas","tag-greiti-receptai","tag-grybai","tag-kepimas-keptuveje","tag-padazai","tag-pievagrybiai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/54079","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=54079"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/54079\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=54079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=54079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=54079"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=54079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}