Kiau\u0161inien\u0117 atrodo paprastas pusry\u010di\u0173 patiekalas, ta\u010diau b\u016btent d\u0117l to j\u0105 lengva sugadinti. Virtuv\u0117s specialistai atkreipia d\u0117mes\u012f, kad da\u017ena klaida susijusi ne su pa\u010diais kiau\u0161iniais, o su tuo, kada ir kaip dedami prieskoniai.<\/p>\n
Da\u017enai malti, sausi prieskoniai suberiami tiesiai \u012f \u017eali\u0105 kiau\u0161ini\u0173 mas\u0119, tikintis ry\u0161kesnio skonio. Ta\u010diau toks sprendimas gali palikti gr\u016bd\u0117t\u0105 poj\u016bt\u012f ir \u201eneatskleist\u0105\u201c aromat\u0105, nes prieskoni\u0173 eteriniai aliejai geriausiai atsiveria \u0161ilumoje, riebal\u0173 terp\u0117je.<\/p>\n
\u0160velniai pakaitinus sviest\u0105 ar aliej\u0173 ir trumpai jame \u201epa\u017eadinus\u201c prieskonius, skonis tampa sodresnis, o tekst\u016bra lieka tolygesn\u0117. Tiesa, kiau\u0161inienei da\u017eniausiai pakanka druskos ir pipir\u0173, o intensyvesnius prieskonius verta naudoti saikingai, kad neu\u017ego\u017et\u0173 kiau\u0161ini\u0173 skonio.<\/p>\n
Virtuv\u0117s profesionalai da\u017enai si\u016blo kit\u0105 keli\u0105: vietoj prieskoni\u0173 mi\u0161ini\u0173 rinktis \u0161vie\u017eias \u017eoleles. Stambiau pjaustyti lai\u0161kiniai \u010desnakai, petra\u017eol\u0117s, bazilikai ar peletr\u016bnai suteikia aromato ir gaivumo, o geriausia juos \u012fmai\u0161yti pa\u010dioje pabaigoje, kad neprarast\u0173 kvapo.<\/p>\n
Jei norisi a\u0161trumo, patariama jo nekurti milteliais, o rinktis pada\u017eus ir priedus. \u010cili salsa, pico de gallo, salsa verde ar kitas a\u0161tresnis pomidor\u0173 pagrindo pada\u017eas leid\u017eia kontroliuoti intensyvum\u0105 ir nepa\u017eeid\u017eia kiau\u0161inien\u0117s kremi\u0161kumo.<\/p>\n
Galiausiai, kiau\u0161inien\u0117 yra patiekalas, kuriame lengva panaudoti tai, kas yra \u0161aldytuve. S\u016bris, dar\u017eov\u0117s, m\u0117sa ar lik\u0119 ry\u017eiai gali virsti so\u010diais pusry\u010diais, jei tik pagrindas i\u0161lieka paprastas: \u0161velni kaitra, trumpas gaminimas ir prieskoniai tinkamu metu.<\/p>\n","protected":false},"excerpt":{"rendered":"
Kiau\u0161inien\u0119 da\u017enai sugadina ne kiau\u0161iniai, o netinkamu metu dedami prieskoniai: paai\u0161kiname, kaip i\u0161vengti gr\u016bd\u0117tumo ir sustiprinti skon\u012f.<\/p>\n","protected":false},"author":0,"featured_media":66204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[17012,24106,3541,313,1807,27947],"miestas":[],"class_list":["post-66203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas","tag-kiausiniene","tag-omletas","tag-prieskoniai","tag-pusryciai","tag-receptai","tag-sviezios-zoleles"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66203","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=66203"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/66203\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/66204"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=66203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=66203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=66203"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=66203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}