{"id":69417,"date":"2026-11-10T09:00:38","date_gmt":"2026-11-10T09:00:38","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/10\/jacqueso-pepin-taisykle-traskiai-vistos-odelei-kada-ja-palikti-o-kada-nuimti\/"},"modified":"2026-11-10T09:00:38","modified_gmt":"2026-11-10T09:00:38","slug":"jacqueso-pepin-taisykle-traskiai-vistos-odelei-kada-ja-palikti-o-kada-nuimti","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/10\/jacqueso-pepin-taisykle-traskiai-vistos-odelei-kada-ja-palikti-o-kada-nuimti\/","title":{"rendered":"Jacques\u2019o P\u00e9pin taisykl\u0117 tra\u0161kiai vi\u0161tos odelei: kada j\u0105 palikti, o kada nuimti"},"content":{"rendered":"

Norint kaskart i\u0161kepti tra\u0161ki\u0105 vi\u0161tos odel\u0119, pranc\u016bz\u0173 virtuv\u0117s meistras Jacques\u2019as P\u00e9pin si\u016blo laikytis vienos paprastos taisykl\u0117s: odel\u0119 palikti tik tada, kai vi\u0161tiena bus patiekiama apskrudinta.<\/p>\n

Pasak jo, tra\u0161kumui b\u016btina sausa kaitra, \u0161iek tiek riebal\u0173 ir pakankamai laiko, kad odel\u0117 gra\u017eiai paruduot\u0173 ir \u012fgaut\u0173 skon\u012f. Ta\u010diau ne kiekvienas gaminimo b\u016bdas tam tinka \u2013 tod\u0117l verta i\u0161 anksto apsispr\u0119sti, koks bus galutinis patiekalo rezultatas.<\/p>\n

Odel\u0117 padeda m\u0117sai i\u0161likti sultingai, nes po ja esantys riebalai, kepant sausai, pama\u017eu i\u0161silydo ir suteikia m\u0117sai daugiau skonio. Kartu odel\u0117 gali tapti tra\u0161ki ir sodri \u2013 b\u016btent to daug kas ir tikisi i\u0161 keptos vi\u0161tienos.<\/p>\n

Vis d\u0117lto gaminant dr\u0117gnesniais metodais, pavyzd\u017eiui, patiekiant vi\u0161tien\u0105 su pada\u017eu, odel\u0117, anot J. P\u00e9pin, da\u017enai tampa mink\u0161ta ir gumin\u0117, nes dr\u0117gm\u0117 \u201epakei\u010dia\u201c riebalus, o tra\u0161kumas taip ir neatsiranda.<\/p>\n

K\u0105 rinktis, jei abejojate<\/h2>\n

Jei kyla klausimas, ar odel\u0119 palikti, \u0161efas pataria galvoti apie patiekimo b\u016bd\u0105: jei vi\u0161tiena nebus apskrudinta, odel\u0117 grei\u010diausiai nesuteiks to, d\u0117l ko ji vertinama. Tokiu atveju j\u0105 galima nuimti dar prie\u0161 gaminant.<\/p>\n

J. P\u00e9pin pabr\u0117\u017eia, kad apskrudinimo skon\u012f pada\u017eui galima sukurti ir be odel\u0117s \u2013 m\u0117s\u0105 (ar jos dalis) trumpai paskrudinant. Taip i\u0161gaunamas vadinamasis Maillardo reakcijos aromatas, ta\u010diau nereikia taikstytis su gumin\u0117s tekst\u016bros odele.<\/p>\n

Ypa\u010d svarbu tai prisiminti gaminant vi\u0161t\u0173 \u0161launeles: jos pa\u010dios turi daugiau riebal\u0173 ir turi didel\u012f potencial\u0105 tapti tra\u0161kios, bet tam b\u016btina sausa aplinka. Prie\u0161 kepant m\u0117s\u0105 rekomenduojama gerai nusausinti ir pasir\u016bpinti, kad kepant ji ne\u012fmirkt\u0173.<\/p>\n

Odel\u0117s liku\u010diai gali praversti<\/h2>\n

Net jei odel\u0117s nusprend\u017eiate nepatiekti ant m\u0117sos, j\u0105 vis tiek galima panaudoti kitur. Tekste pabr\u0117\u017eiama, kad skirtinga \u2013 geltona ar balta \u2013 vi\u0161tos odel\u0117 gali tapti vertingu skonio \u0161altiniu kituose patiekaluose.<\/p>\n

Vienas papras\u010diausi\u0173 b\u016bd\u0173 \u2013 kaupti odel\u0117s liku\u010dius sultiniui. Jie turi riebal\u0173 ir kolageno, kurie vandenyje gana greitai atiduoda skon\u012f, o jei vienam kartui odel\u0117s per ma\u017eai, j\u0105 galima \u0161aldyti ir taip sukaupti atsarg\u0173 atei\u010diai.<\/p>\n

Dar vienas variantas \u2013 kepti odel\u0119 orkait\u0117je, kad gaut\u0173si tra\u0161k\u016bs \u201ecracklings\u201c tipo gabal\u0117liai. J. P\u00e9pin pasakoja, kad jo mama juos kepdavo apie 20\u201330 minu\u010di\u0173 400 laipsni\u0173 pagal Farenheit\u0105 temperat\u016broje ir vadindavo puikiu priedu, pavyzd\u017eiui, salotoms.<\/p>\n","protected":false},"excerpt":{"rendered":"

Jacques\u2019as P\u00e9pin pataria, kada vi\u0161tos odel\u0119 palikti tra\u0161kumui, o kada nuimti, ir kaip jos liku\u010dius panaudoti sultiniui ar u\u017ekand\u017eiams.<\/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":[44587,10887,21229,13216,26446,716,44938],"miestas":[],"class_list":["post-69417","post","type-post","status-publish","format-standard","hentry","category-gaminimo-patarimai","tag-jacques-pepin","tag-kepimas-orkaiteje","tag-maillardo-reakcija","tag-sultiniai","tag-traski-odele","tag-vistiena","tag-vistos-odele"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/69417","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=69417"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/69417\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=69417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=69417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=69417"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=69417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}