{"id":67332,"date":"2026-11-02T09:03:54","date_gmt":"2026-11-02T09:03:54","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/02\/bobby-flay-atskleide-kuo-gardina-ribeye-prieskoniu-misinys-ir-viena-svarbi-taisykle\/"},"modified":"2026-11-02T09:03:54","modified_gmt":"2026-11-02T09:03:54","slug":"bobby-flay-atskleide-kuo-gardina-ribeye-prieskoniu-misinys-ir-viena-svarbi-taisykle","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/02\/bobby-flay-atskleide-kuo-gardina-ribeye-prieskoniu-misinys-ir-viena-svarbi-taisykle\/","title":{"rendered":"Bobby Flay atskleid\u0117, kuo gardina ribeye: prieskoni\u0173 mi\u0161inys ir viena svarbi taisykl\u0117"},"content":{"rendered":"

\u017dinomas \u0161efas Bobby Flay sako, kad restorano lygio ribeye kepsniui kartais pakanka ne vien druskos ir pipir\u0173 \u2013 svarbiausia yra gerai apgalvotas prieskoni\u0173 mi\u0161inys ir saikas.<\/p>\n

Sve\u010diuodamasis laidoje \u201eToday\u201c jis pademonstravo savo pasirenkam\u0105 \u201erub\u201c tipo prieskoni\u0173 derin\u012f: drusk\u0105, pipirus, kalendr\u0105, paprik\u0105, \u010dili miltelius ir kmynus.<\/p>\n

Nors kepsniams da\u017enai pasirenkami klasikiniai \u010desnako ir \u017eoleli\u0173 akcentai, \u0161is aromat\u0173 rinkinys, anot B. Flay, sukuria platesn\u012f skonio profil\u012f. Kalendra suteikia lengv\u0173, kone g\u0117li\u0161k\u0173 nat\u0173, kurios subalansuoja \u010dili a\u0161trum\u0105, o kmynai prideda \u017eemi\u0161ko gilumo.<\/p>\n

Vis d\u0117lto \u0161efas pabr\u0117\u017eia, kad mi\u0161inys yra gana intensyvus, tod\u0117l jis renkasi prieskoniais padengti tik vien\u0105 kepsnio pus\u0119 \u2013 taip i\u0161lieka ai\u0161kiau juntamas pa\u010dios m\u0117sos skonis ir jos niuansai.<\/p>\n

Kaip prieskoniai padeda suformuoti plutel\u0119<\/h2>\n

Pasak B. Flay, toks d\u017eiovint\u0173 prieskoni\u0173 sluoksnis gali pad\u0117ti lengviau i\u0161gauti gra\u017ei\u0105 apskrudusi\u0105 plutel\u0119. Tam svarbu prie\u0161 gardinant m\u0117s\u0105 nusausinti \u2013 taip prieskoniai geriau \u201eprilimpa\u201c ir kepant skatina ry\u0161kesn\u012f apskrudim\u0105.<\/p>\n

\u0160i detal\u0117 aktuali ir tiems, kurie neturi laiko ilgesniam m\u0117sos d\u017eiovinimui \u0161aldytuve: prieskoniai gali prisid\u0117ti prie sodresn\u0117s rudos plutel\u0117s susidarymo.<\/p>\n

Ribeye ypatumai: atlaidesnis, bet reikalaujantis kontrol\u0117s<\/h2>\n

Ribeye kepsnys vertinamas d\u0117l marmuringumo ir nat\u016bralaus mink\u0161tumo, tod\u0117l jis laikomas vienu \u201eatlaidesni\u0173\u201c pasirinkim\u0173. Ta\u010diau, prid\u0117jus d\u017eiovint\u0173 prieskoni\u0173 sluoksn\u012f, atsiranda rizika, kad jie perkais ir apdegs.<\/p>\n

Kad to i\u0161vengt\u0173, B. Flay pataria naudoti auk\u0161tai temperat\u016brai tinkant\u012f aliej\u0173, pavyzd\u017eiui, rafinuot\u0105 avokad\u0173 arba raps\u0173. Toks pasirinkimas padeda prieskoniams gra\u017eiai paruduoti, o ne virsti kartumu.<\/p>\n

Dar viena jo minim\u0173 kryp\u010di\u0173 \u2013 atidesn\u0117 kaitros kontrol\u0117, ypa\u010d kai siekiama ry\u0161kios plutel\u0117s. \u0160efas taip pat primena, kad ribeye yra vienas t\u0173 kepsni\u0173, kuriems da\u017enai tinka \u201ereverse sear\u201c metodas.<\/p>\n

Saldumo akcentas ir d\u016bmo skonis<\/h2>\n

B. Flay yra min\u0117j\u0119s ir kit\u0105 keli\u0105 plutel\u0117s skoniui pary\u0161kinti \u2013 \u012f kor\u0117jieti\u0161ko stiliaus prieskoni\u0173 mi\u0161in\u012f jis \u012fmai\u0161o \u0161auk\u0161t\u0105 medaus. Tai suteikia saldumo ir padeda formuotis karamelizacijos natoms.<\/p>\n

Tok\u012f skon\u012f jis sieja ir su kepimu vir\u0161 med\u017eio ar angli\u0173: d\u016bmas, saldumas ir prieskoni\u0173 sodrumas, anot \u0161efo, gerai dera su ry\u0161kiu ribeye \u201ejautienos\u201c skoniu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bobby Flay pasidalijo, kok\u012f prieskoni\u0173 mi\u0161in\u012f renkasi ribeye kepsniui, kod\u0117l gardina tik vien\u0105 pus\u0119 ir kaip i\u0161gauti ger\u0105 plutel\u0119.<\/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":[41223,7019,13171,21229,3541,52129],"miestas":[],"class_list":["post-67332","post","type-post","status-publish","format-standard","hentry","category-gaminimo-patarimai","tag-bobby-flay","tag-jautiena","tag-kepimas-ant-grilio","tag-maillardo-reakcija","tag-prieskoniai","tag-ribeye-kepsnys"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67332","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=67332"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67332\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=67332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=67332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=67332"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=67332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}