Ne visi d\u017eiovinti makaronai yra vienodi \u2013 net jei pakuot\u0117s lentynoje atrodo pana\u0161iai. Ital\u0173 virtuv\u0117s autoritet\u0117 ir \u201eFood Network\u201c \u017evaig\u017ed\u0117 Giada De Laurentiis i\u0161skiria tris ai\u0161kius \u017eenklus, pagal kuriuos parduotuv\u0117je lengviau atskirti auk\u0161tesn\u0117s kokyb\u0117s past\u0105.<\/p>\n
Kaip ra\u0161oma \u201eFood Republic\u201c, jos patarimai labai paprasti: prad\u0117ti nuo sud\u0117ties, o tada \u012fvertinti, kaip makaronai pagaminti ir kaip jie atrodo. Pasak G. De Laurentiis, kokybi\u0161kai d\u017eiovintai pastai i\u0161 esm\u0117s pakanka dviej\u0173 ingredient\u0173.<\/p>\n
Pirmas ir svarbiausias kriterijus \u2013 sud\u0117tis. Ant etiket\u0117s tur\u0117t\u0173 b\u016bti nurodyta, kad makaronai pagaminti tik i\u0161 kiet\u0173j\u0173 kvie\u010di\u0173 man\u0173 kruop\u0173 (durum semolina) ir vandens. Jei s\u0105ra\u0161e atsiranda papildom\u0173 pried\u0173, konservant\u0173 ar pakeitim\u0173, tai gali b\u016bti \u017eenklas, kad produktas nepretenduoja \u012f geriausi\u0105 kokyb\u0119.<\/p>\n
Kiti du patarimai susij\u0119 su gamybos b\u016bdu ir tekst\u016bra. G. De Laurentiis rekomenduoja dairytis u\u017era\u0161\u0173 apie bronzin\u012f formavim\u0105 ir l\u0117t\u0105 d\u017eiovinim\u0105 \u2013 b\u016btent tai da\u017enai lemia, kaip makaronai v\u0117liau \u201edraugauja\u201c su pada\u017eu ir kaip i\u0161laiko tinkam\u0105 k\u0105sn\u012f.<\/p>\n
G. De Laurentiis pabr\u0117\u017eia, kad d\u017eiovintiems makaronams pakanka vandens ir kiet\u0173j\u0173 kvie\u010di\u0173 man\u0173 kruop\u0173. Tokia sud\u0117tis padeda pastai i\u0161laikyti form\u0105, o i\u0161virus \u2013 norim\u0105 \u201eal dente\u201c tekst\u016br\u0105.<\/p>\n
Tekste atkreipiamas d\u0117mesys, kad ne visur galioja vienodi reikalavimai, tod\u0117l verta \u012fprasti pirmiausia perskaityti ingredient\u0173 s\u0105ra\u0161\u0105. Jei jis ilgesnis nei tik\u0117tasi, tai gali b\u016bti signalas, kad verta paie\u0161koti kito varianto.<\/p>\n
Antras \u017eenklas \u2013 l\u0117tas d\u017eiovinimas. Tradici\u0161kai pasta d\u017eiovinama \u017eemoje temperat\u016broje ilgesn\u012f laik\u0105, o masin\u0117s gamybos produktai da\u017enai d\u017eiovinami greitai, naudojant didel\u0119 kaitr\u0105.<\/p>\n
Gamybos b\u016bdas gali atsispind\u0117ti ir makaron\u0173 spalvoje: auk\u0161tesn\u0117je temperat\u016broje d\u017eiovinti makaronai b\u016bna ry\u0161kesni, o l\u0117\u010diau d\u017eiovinti da\u017enai atrodo \u0161velnesnio, bly\u0161kesnio atspalvio.<\/p>\n
Tre\u010dias patarimas \u2013 ie\u0161koti u\u017era\u0161o \u201ebronze cut\u201c (bronziniais \u0161tampais formuota pasta). Toks formavimas palieka \u0161iurk\u0161tesn\u012f, matin\u012f pavir\u0161i\u0173, kuris pada\u017eui suteikia daugiau \u201eu\u017e ko u\u017esikabinti\u201c.<\/p>\n
Net jei pakuot\u0117je u\u017era\u0161o n\u0117ra, kartais tai galima \u012fvertinti plika akimi: \u0161iurk\u0161tesni makaronai da\u017eniau atrodo matiniai ir kiek gr\u016bd\u0117ti, o glotn\u016bs \u2013 blizgesni. Pasak G. De Laurentiis, b\u016btent tekst\u016bra da\u017enai ir lemia, ar pada\u017eas gra\u017eiai apgaubs makaronus, ar nuslys nuo j\u0173.<\/p>\n","protected":false},"excerpt":{"rendered":"
Giada De Laurentiis \u012fvardijo tris paprastus kriterijus, kaip parduotuv\u0117je atpa\u017einti kokybi\u0161k\u0105 past\u0105: sud\u0117t\u012f, l\u0117t\u0105 d\u017eiovinim\u0105 ir bronzin\u012f formavim\u0105.<\/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":[54790,54791,54793,5937,6036,6365,54792],"miestas":[],"class_list":["post-69418","post","type-post","status-publish","format-standard","hentry","category-gaminimo-patarimai","tag-giada-de-laurentiis","tag-kietieji-kvieciai","tag-maisto-produktu-sudetis","tag-makaronai","tag-padazai","tag-pasta","tag-semolina"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/69418","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=69418"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/69418\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=69418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=69418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=69418"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=69418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}