An\u010di\u0173 taukai vis da\u017eniau gr\u012f\u017eta \u012f nam\u0173 virtuves kaip alternatyva sviestui, ypa\u010d kai norisi sodresnio skonio. \u012e bulvi\u0173 ko\u0161\u0119 pakanka \u012fd\u0117ti vien\u0105 ger\u0105 \u0161auk\u0161t\u0105, kad ji tapt\u0173 ypa\u010d \u0161velni ir kremi\u0161ka, bet kartu \u012fgaut\u0173 ry\u0161kesn\u012f aromat\u0105.<\/p>\n
Toks priedas labiausiai pasiteisina, kai ko\u0161\u0117 patiekiama su kepta m\u0117sa ar mi\u0161ko gryb\u0173 pada\u017eu. An\u010di\u0173 taukai i\u0161laiko kremi\u0161kum\u0105 pana\u0161iai kaip sviestas, ta\u010diau skonis b\u016bna sodresnis, tod\u0117l papildom\u0173 riebal\u0173 da\u017enai nebereikia.<\/p>\n
\u201ePirm\u0105 kart\u0105 an\u010di\u0173 taukus pasteb\u0117jau \u201eLewiatane\u201c ir nusprend\u017eiau i\u0161bandyti: u\u017eteko vieno \u0161auk\u0161to, kad bulvi\u0173 ko\u0161\u0117 b\u016bt\u0173 ne\u012ftik\u0117tinai aksomin\u0117\u201c, \u2013 sak\u0117 teksto autor\u0117.<\/p>\n
Renkantis produkt\u0105 verta atkreipti d\u0117mes\u012f \u012f sud\u0117t\u012f: geriausia, kai ji trumpa ir ai\u0161ki, be augalini\u0173 aliej\u0173, druskos ar prieskoni\u0173. Gryni pauk\u0161tienos taukai suteikia skon\u012f, bet leid\u017eia j\u012f valdyti patiems, pritaikant prie konkretaus patiekalo.<\/p>\n
Did\u017eiausia klaida, d\u0117l kurios ko\u0161\u0117 tampa vandeninga, yra nepakankamai nusausintos bulv\u0117s. I\u0161virus jas reikia gerai nugarinti, trumpai pakaitinant puode ant ma\u017eos kaitros, kad pasi\u0161alint\u0173 dr\u0117gm\u0117s perteklius ir i\u0161ry\u0161k\u0117t\u0173 bulvi\u0173 skonis.<\/p>\n
Ko\u0161\u0117s tekst\u016brai svarbus ir trynimo b\u016bdas: geriausiai tinka bulvi\u0173 spaudykl\u0117 arba gr\u016bstuv\u0117. Plakiklis ar trintuvas da\u017enai suaktyvina krakmol\u0105 ir vietoje purios mas\u0117s gaunama lipni, t\u0105si konsistencija.<\/p>\n
Skon\u012f galima pary\u0161kinti prieskoniais, kurie dera prie an\u010di\u0173 tauk\u0173 aromato, pavyzd\u017eiui, baltaisiais pipirais, \u017eiupsniu muskato ir \u0161vie\u017eiu \u010diobreliu. Jei naudojami an\u010di\u0173 taukai, sviesto da\u017enai galima atsisakyti, kad skoniai nekonkuruot\u0173.<\/p>\n
Praktinis patarimas gaminant ko\u0161\u0119 namuose yra pa\u0161ildyti pien\u0105 ir jame kelioms minut\u0117ms pritraukti \u017eoleles, o tada kar\u0161t\u0105 pien\u0105 supilti ant sutrint\u0173 bulvi\u0173. Taip ko\u0161\u0117 i\u0161lieka \u0161ilkin\u0117, o prieskoni\u0173 aromatas pasiskirsto tolygiai.<\/p>\n
Tokie ingredientai kaip \u0161alavijas ar kadagio uogos gali suteikti \u012fdom\u0173 akcent\u0105, ta\u010diau j\u0173 geriau nenaudoti kartu. Vienas ry\u0161kus skonis paprastai sukuria geresn\u012f balans\u0105, ypa\u010d jei ko\u0161\u0117 patiekiama su intensyvesniu pada\u017eu.<\/p>\n
Pastaraisiais metais Europoje matoma ai\u0161ki tendencija gr\u012f\u017eti prie ai\u0161kios sud\u0117ties produkt\u0173 ir tradicini\u0173 riebal\u0173, kai siekiama skonio, o ne tik ma\u017eesnio kaloringumo. Vis d\u0117lto mitybos specialistai primena saik\u0105: taukai yra koncentruotas riebal\u0173 \u0161altinis, tod\u0117l pakanka nedidelio kiekio, kad patiekalas b\u016bt\u0173 sodrus.<\/p>\n","protected":false},"excerpt":{"rendered":"
An\u010di\u0173 taukai bulvi\u0173 ko\u0161\u0117je gali pakeisti sviest\u0105: u\u017etenka \u0161auk\u0161to, kad tekst\u016bra tapt\u0173 aksomin\u0117, o skonis \u2013 sodresnis ir ry\u0161kesnis.<\/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":[43645,16433,7666,3541,49019,49020],"miestas":[],"class_list":["post-64067","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-anciu-taukai","tag-bulviu-kose","tag-namu-virtuve","tag-prieskoniai","tag-sviesto-alternatyvos","tag-tradiciniai-riebalai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/64067","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=64067"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/64067\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=64067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=64067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=64067"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=64067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}