Keptas triu\u0161is su bulv\u0117mis yra vieno indo patiekalas, kur\u012f lengva paruo\u0161ti \u0161eimos pietums. Triu\u0161io skerdena dedama ant stambiai pjaustyt\u0173 bulvi\u0173, pagardinama svog\u016bnais, \u010desnakais ir \u017eolel\u0117mis, o dar\u017eov\u0117s kepa m\u0117sos sultyse ir \u012fgauna sodr\u0173 skon\u012f.<\/p>\n
Norint, kad m\u0117sa nei\u0161saus\u0117t\u0173, svarbiausia laikytis tinkamos temperat\u016bros ir dr\u0117gm\u0117s. Visa triu\u0161io skerdena \u012fprastai kepama 180 laipsni\u0173 temperat\u016broje, kaitinant i\u0161 vir\u0161aus ir apa\u010dios, o naudojant kar\u0161to oro re\u017eim\u0105 pakanka 170 laipsni\u0173.<\/p>\n
Pirm\u0105j\u0105 kepimo dal\u012f ind\u0105 verta u\u017edengti dang\u010diu arba aliuminio folija. Garai ir pada\u017eas m\u0117s\u0105 saugo nuo i\u0161saus\u0117jimo, tod\u0117l \u0161is \u017eingsnis ypa\u010d svarbus, jei triu\u0161is liesesnis arba kepamas didesnis gabalas.<\/p>\n
Ma\u017edaug 1\u20131,5 kilogramo triu\u0161is da\u017eniausiai kepa 75\u201390 minu\u010di\u0173. Po ma\u017edaug 60 minu\u010di\u0173 u\u017edangal\u0105 reikia nuimti, m\u0117s\u0105 apipilti indo dugne susikaupusiu skys\u010diu ir dar kepti 15\u201330 minu\u010di\u0173, kad pavir\u0161ius lengvai apskrust\u0173, o bulv\u0117s gra\u017eiai paruduot\u0173.<\/p>\n
Saugiam i\u0161kepimui svarbiausias rodiklis yra vidin\u0117 m\u0117sos temperat\u016bra. Termometr\u0105 \u012fsmeigus \u012f storiausi\u0105 \u0161launies viet\u0105, nelie\u010diant kaulo, jis tur\u0117t\u0173 rodyti bent 75 laipsnius, tuomet m\u0117sa laikoma i\u0161kepusi.<\/p>\n
Bulves rekomenduojama pjaustyti stambesniais gabalais, kad per ilg\u0105 kepim\u0105 jos nesubyr\u0117t\u0173. Jei kepant skys\u010dio pritr\u016bksta, galima \u012fpilti \u0161iek tiek kar\u0161to sultinio arba vandens, kad pada\u017eas i\u0161likt\u0173 ir m\u0117sa i\u0161laikyt\u0173 sultingum\u0105.<\/p>\n
Prie \u0161io patiekalo tinka gaivesni priedai, kurie subalansuoja kepinio sodrum\u0105. Da\u017enai renkamasi paprastos salotos su vinegretu, burok\u0117li\u0173 salotos ar tro\u0161kinti kop\u016bstai, nes jie dera su \u017eolel\u0117mis ir kepimo metu susidariusiu pada\u017eu.<\/p>\n","protected":false},"excerpt":{"rendered":"
Keptam triu\u0161iui svarbiausia temperat\u016bra ir dr\u0117gm\u0117: 180 laipsni\u0173, pirm\u0105 valand\u0105 u\u017edengus, o pabaigoje apskrudinant iki 75 laipsni\u0173 viduje.<\/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":[317,43629,7020,4796,13796,43630],"miestas":[],"class_list":["post-56714","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-bulves","tag-keptas-triusis","tag-mesos-termometras","tag-orkaite","tag-triusiena","tag-vieno-indo-patiekalai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/56714","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=56714"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/56714\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=56714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=56714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=56714"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=56714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}