Bulvi\u0173 ko\u0161\u0117 atrodo paprastas garnyras, ta\u010diau galutinis skonis ir tekst\u016bra labai priklauso nuo to, kokias bulves pasirenkate. Penki\u0173 \u0161ef\u0173 apklausa parod\u0117 ai\u0161k\u0173 favorit\u0105 \u2013 \u201eYukon Gold\u201c bulves.<\/p>\n
Kaip ra\u0161o \u201eEatingWell\u201c, \u0161efai \u0161\u012f pasirinkim\u0105 grind\u017eia tuo, kad \u201eYukon Gold\u201c bulv\u0117s suteikia ko\u0161ei kremin\u0119, \u0161velniai \u201esviestin\u0119\u201c tekst\u016br\u0105 ir yra lengvai randamos parduotuv\u0117se.<\/p>\n
\u201eYukon Gold\u201c bulv\u0117s vertinamos d\u0117l subalansuoto krakmolo kiekio: j\u0173 ko\u0161\u0117 b\u016bna puri, bet kartu ir kremin\u0117. \u0160efai ai\u0161kina, kad tokia pusiausvyra padeda geriau \u201epriimti\u201c grietin\u0117l\u0119 ir sviest\u0105, o tekst\u016bra i\u0161lieka maloni.<\/p>\n
Tuo metu kitos r\u016b\u0161ys gali nuvilti: ma\u017eiau krakmolingos bulv\u0117s pras\u010diau sugeria riebalus, o itin krakmolingos kartais virsta lipnia mase, jei per ilgai ar per intensyviai gr\u016bdamos.<\/p>\n
\u0160ef\u0173 teigimu, \u201eYukon Gold\u201c yra vidutinio dyd\u017eio, apvalesn\u0117s, plona odele ir gelsvu mink\u0161timu. Skonyje neretai jau\u010diama nat\u016brali, \u201esviestin\u0117\u201c nata, kuri ko\u0161ei suteikia papildomo sodrumo.<\/p>\n
Restorano \u201eGioia Mia\u201c \u0161efas Loganas Ramirezas ai\u0161kina, kad j\u0173 krakmolas gerai sugeria grietin\u0117l\u0119 ir sviest\u0105, tod\u0117l tinkamai paruo\u0161ta ko\u0161\u0117 i\u0161eina puri, bet kartu i\u0161laiko kremi\u0161kum\u0105.<\/p>\n
Pasak jo, pavyzd\u017eiui, raudonos bulv\u0117s ar smulkios \u201epir\u0161tin\u0117s\u201c (fingerling) da\u017eniau b\u016bna ma\u017eiau krakmolingos, tod\u0117l sunkiau pasiekti t\u0105 pa\u010di\u0105 puri\u0105, \u201elengv\u0105\u201c tekst\u016br\u0105.<\/p>\n
Viena did\u017eiausi\u0173 klaid\u0173 \u2013 per ilgai ir per intensyviai gr\u016bsti bulves. \u201eQueer Food Foundation\u201c bendra\u012fk\u016br\u0117ja \u0161ef\u0117 Vanessa Parish sako, kad pergr\u016bsta ko\u0161\u0117 gali tapti sunki, prarasti purum\u0105 ir greitai \u201esukiet\u0117ti\u201c l\u0117k\u0161t\u0117je.<\/p>\n
Kita da\u017ena problema \u2013 \u012f kar\u0161tas bulves d\u0117ti \u0161alt\u0105 sviest\u0105 ar pien\u0105. \u0160efas Cedricas Domenechas (\u201eL\u2019Avenue at Saks\u201c) pastebi, kad taip lengvai atsiranda gumul\u0173, o atv\u0117sus bulv\u0117ms krakmolas \u201esusitraukia\u201c, tod\u0117l tekst\u016bra neb\u016bna glotni.<\/p>\n
Jo patarimas paprastas: sviest\u0105 ir pien\u0105 (ar grietin\u0117l\u0119) prie\u0161 mai\u0161ant verta pa\u0161ildyti, kad jie staiga nenumu\u0161t\u0173 bulvi\u0173 temperat\u016bros.<\/p>\n
Norint i\u0161vengti netolygaus i\u0161virimo, Domenechas si\u016blo bulves prad\u0117ti virti \u0161altame, pas\u016bdytame vandenyje. Taip jos \u0161yla tolygiai ir lengviau pasiekti norim\u0105 konsistencij\u0105.<\/p>\n
Dar vienas jo akcentuojamas \u017eingsnis \u2013 virti bulves su odele, o j\u0105 nuimti tik po virimo. Taip bulv\u0117s ma\u017eiau prisigeria vandens, o ko\u0161\u0117 i\u0161lieka sodresn\u0117.<\/p>\n
Kalbant apie riebum\u0105, \u0161efas Jackas Bennettas pataria da\u017eniau rinktis grietin\u0117l\u0119 vietoje pieno, nes ji padeda i\u0161gauti kremi\u0161kesn\u0119 tekst\u016br\u0105. Jis taip pat \u012fsp\u0117ja, kad \u201erusset\u201c bulv\u0117s verdant gali sugerti daugiau vandens, tod\u0117l ko\u0161\u0117 kartais i\u0161eina vandeningesn\u0117.<\/p>\n
Jei \u201eYukon Gold\u201c neturite, \u0161efas Jeffrey Williamsas si\u016blo skon\u012f stiprinti priedais \u2013 pavyzd\u017eiui, karamelizuotais svog\u016bnais, sviestu, grietin\u0117le ir r\u016bkytu \u201eGouda\u201c s\u016briu, kurie padeda kompensuoti ma\u017eesn\u012f krakmolo \u201ek\u016bn\u0105\u201c.<\/p>\n","protected":false},"excerpt":{"rendered":"
Penki \u0161efai vieningai \u012fvardijo, kurios bulv\u0117s geriausiai tinka bulvi\u0173 ko\u0161ei, ir pasidalijo klaidomis, d\u0117l kuri\u0173 ko\u0161\u0117 tampa lipni ar gumbuota.<\/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":[51806],"tags":[317,16433,4848,20782,349,52626],"miestas":[],"class_list":["post-67712","post","type-post","status-publish","format-standard","hentry","category-sveika-mityba","tag-bulves","tag-bulviu-kose","tag-garnyrai","tag-sefai","tag-virtuves-patarimai","tag-yukon-gold"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67712","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=67712"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67712\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=67712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=67712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=67712"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=67712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}