{"id":67131,"date":"2026-11-01T17:13:15","date_gmt":"2026-11-01T17:13:15","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/01\/svelniam-rostbifui-nebrangus-ir-daznai-nuvertinamas-jautienos-eye-of-round-gabalas\/"},"modified":"2026-11-01T17:13:15","modified_gmt":"2026-11-01T17:13:15","slug":"svelniam-rostbifui-nebrangus-ir-daznai-nuvertinamas-jautienos-eye-of-round-gabalas","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/01\/svelniam-rostbifui-nebrangus-ir-daznai-nuvertinamas-jautienos-eye-of-round-gabalas\/","title":{"rendered":"\u0160velniam rostbifui \u2013 nebrangus ir da\u017enai nuvertinamas jautienos \u201eeye of round\u201c gabalas"},"content":{"rendered":"

\u0160velnus, sultingas rostbifas neb\u016btinai turi kainuoti kaip i\u0161 brangiausi\u0173 jautienos dali\u0173. Jei ie\u0161kote liesesnio ir piniginei draugi\u0161kesnio kepsnio, verta atsigr\u0119\u017eti \u012f da\u017enai nuvertinam\u0105 gabal\u0105 \u2013 \u201eeye of round\u201c.<\/p>\n

Kaip ra\u0161o \u201eTasting Table\u201c, \u0161i jautienos dalis neretai laikoma kietesne, ta\u010diau tinkamai paruo\u0161ta ji gali b\u016bti labai \u0161velni. \u201eEye of round\u201c priklauso vienai i\u0161 trij\u0173 \u201eround roast\u201c r\u016b\u0161i\u0173 ir pjaunama i\u0161 galin\u0117s karv\u0117s kojos dalies.<\/p>\n

\u0160is raumuo dirba daug, tod\u0117l m\u0117sa turi ma\u017eai vidini\u0173 riebal\u0173. B\u016btent d\u0117l to ji lengviau i\u0161saus\u0117ja ir sukiet\u0117ja, jei kepama per kar\u0161tai ar per ilgai \u2013 \u0161iam gabalui labiausiai tinka l\u0117tesnis, \u0161velnesnis paruo\u0161imas.<\/p>\n

Kantryb\u0117 virtuv\u0117je gali atsipirkti perkant: \u201eeye of round\u201c kainuoja gerokai ma\u017eiau nei, pavyzd\u017eiui, \u201erib eye\u201c ar i\u0161pjovos kepsnys. Tekste nurodoma, kad \u0161is gabalas da\u017eniausiai parduodamas ma\u017edaug 3\u20135 svar\u0173 (apie 1,4\u20132,3 kilogramo) dyd\u017eio.<\/p>\n

Kaip i\u0161sirinkti gabal\u0105, kad nei\u0161saus\u0117t\u0173<\/h2>\n

Renkantis \u201eeye of round\u201c verta ie\u0161koti kepsnio su riebal\u0173 sluoksniu i\u0161or\u0117je \u2013 vadinamuoju \u201efat cap\u201c. Jis kepant padeda m\u0117sai i\u0161likti dr\u0117gnesnei.<\/p>\n

Taip pat naudinga rinktis kuo lygesn\u0117s formos gabal\u0105. Kadangi \u0161i jautienos dalis \u012f vien\u0105 gal\u0105 siaur\u0117ja, netolygus gabalas gali lengviau perkepti plonesn\u0117je vietoje.<\/p>\n

Svarbu nesupainioti su \u201eeye of round\u201c kepsniais (steak) \u2013 tai tas pats raumuo, tik supjaustytas riek\u0117mis. Rostbifui reikalingas b\u016btent visas kepsnys (roast), k\u0105 paprastai nesunku atskirti pagal dyd\u012f.<\/p>\n

Kepimo taktika: l\u0117tai, su termometru ir poilsiu<\/h2>\n

\u0160iai m\u0117sai labiausiai tinka \u201elow and slow\u201c principas \u2013 kepimas \u017eemesn\u0117je temperat\u016broje. Ta\u010diau prie\u0161 dedant \u012f orkait\u0119 si\u016bloma trumpai apkepinti keptuv\u0117je, kad susiformuot\u0173 plutel\u0117 ir sustipr\u0117t\u0173 skonis.<\/p>\n

Kad i\u0161likt\u0173 sultingumas, rekomenduojama siekti \u201emedium-rare\u201c i\u0161kepimo. Tam patogiausia naudoti m\u0117sos termometr\u0105 ir i\u0161traukti kepsn\u012f i\u0161 orkait\u0117s, kai vidin\u0117 temperat\u016bra pasiekia 125\u2013130 \u00b0F (apie 52\u201354 \u00b0C).<\/p>\n

Po i\u0161traukimo m\u0117s\u0105 b\u016btina palaikyti, kad \u201epails\u0117t\u0173\u201c \u2013 tuo metu temperat\u016bra dar pakyla ma\u017edaug 10\u201315 laipsni\u0173 Farenheito (apie 6\u20138 \u00b0C), o sultys tolygiau pasiskirsto.<\/p>\n

Pjaustymas \u2013 raktas \u012f mink\u0161tum\u0105<\/h2>\n

Net ir puikiai i\u0161keptas \u201eeye of round\u201c gali pasirodyti kietesnis, jei bus neteisingai supjaustytas. \u0160i\u0105 m\u0117s\u0105 reik\u0117t\u0173 pjaustyti prie\u0161 pluo\u0161t\u0105 ir kuo plonesn\u0117mis riekel\u0117mis \u2013 beveik kaip delikatesin\u0119 m\u0117s\u0105 sumu\u0161tiniams.<\/p>\n

Jei planuojate liku\u010dius, toks pjaustymas ypa\u010d pasiteisina: \u0161i jautienos dalis tinka rostbifio sumu\u0161tiniams, o plonos riek\u0117s leid\u017eia i\u0161laikyti \u0161velnum\u0105 net ir atv\u0117sus.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0160velniam rostbifui neb\u016btina brangi jautiena: \u201eeye of round\u201c gabalas pigesnis, bet reikalauja l\u0117to kepimo, termometro ir teisingo pjaustymo.<\/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":[51804],"tags":[51829,7019,20876,7020,19264,349],"miestas":[],"class_list":["post-67131","post","type-post","status-publish","format-standard","hentry","category-gaminimo-patarimai","tag-eye-of-round","tag-jautiena","tag-mesos-kepimas","tag-mesos-termometras","tag-rostbifas","tag-virtuves-patarimai"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67131","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=67131"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67131\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=67131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=67131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=67131"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=67131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}