{"id":959,"date":"2026-03-24T22:46:48","date_gmt":"2026-03-24T22:46:48","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/03\/24\/i-kiausiniene-imeskite-gabaleli-salto-sviesto-rezultatas-nustebins-net-gurmanus\/"},"modified":"2026-03-24T22:46:48","modified_gmt":"2026-03-24T22:46:48","slug":"i-kiausiniene-imeskite-gabaleli-salto-sviesto-rezultatas-nustebins-net-gurmanus","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/03\/24\/i-kiausiniene-imeskite-gabaleli-salto-sviesto-rezultatas-nustebins-net-gurmanus\/","title":{"rendered":"\u012e kiau\u0161inien\u0119 \u012fmeskite gabal\u0117l\u012f \u0161alto sviesto: rezultatas nustebins net gurmanus"},"content":{"rendered":"<p>Pranc\u016bz\u0173 virtuv\u0117je yra paprastas triukas, padedantis pada\u017eams suteikti glotnumo ir blizgesio \u2013 pa\u010dioje pabaigoje \u012fmai\u0161omas \u0161altas sviestas. \u0160i technika vadinama <em>monter au beurre<\/em>. Ji tinka ne tik pada\u017eams: taip paruo\u0161ta kiau\u0161inien\u0117 tampa tir\u0161tesn\u0117, kremi\u0161ka ir aksominio skonio. Svarbiausia \u2013 sviestas turi b\u016bti k\u0105 tik i\u0161 \u0161aldytuvo, o kepimo metu reikia kontroliuoti temperat\u016br\u0105 ir kantriai mai\u0161yti, kol pasieksite norim\u0105 konsistencij\u0105.<\/p>\n<p>Da\u017ena klaida kepant kiau\u0161inien\u0119 \u2013 per didel\u0117 kaitra. Skub\u0117dami norime, kad pusry\u010diai b\u016bt\u0173 paruo\u0161ti kuo grei\u010diau, ta\u010diau tuomet kiau\u0161iniai greitai sukre\u0161a, tampa sausi ir gr\u016bd\u0117ti. Nors kiau\u0161inien\u0117s receptas atrodo labai paprastas, keli svarb\u016bs niuansai gali kardinaliai pakeisti rezultat\u0105.<\/p>\n<p>Kiau\u0161inien\u0117 bus \u0161velnesn\u0117, lengvesn\u0117 ir puresn\u0117, jei j\u0105 kepsite ant silpnos ugnies. Tuomet \u012f keptuv\u0119 dr\u0105siai galite d\u0117ti \u012fprasto sviesto \u2013 neb\u016btina rinktis lydyto ar skaidrinto, nes esant \u017eemai temperat\u016brai jis neprad\u0117s svilti. Kitas svarbus dalykas \u2013 nuoseklus, kantrus mai\u0161ymas silikonine arba medine mentele. B\u016btent <em>monter au beurre<\/em> technikoje vidutin\u0117 ar ma\u017ea kaitra ir pastovus mai\u0161ymas yra itin reik\u0161mingi.<\/p>\n<p>Kai kiau\u0161inien\u0117 jau paruo\u0161ta, j\u0105 i\u0161 karto perkelkite i\u0161 keptuv\u0117s \u012f l\u0117k\u0161t\u0119. Nors patiekti keptuv\u0117je gali atrodyti gra\u017eu, joje kiau\u0161iniai ir toliau kepa nuo likusios \u0161ilumos, tod\u0117l greitai perkeps, taps sausi ir praras kremi\u0161kum\u0105.<\/p>\n<p><strong>Ingredientai:<\/strong><\/p>\n<p><strong>Paruo\u0161imo b\u016bdas:<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pranc\u016bz\u0173 virtuv\u0117je yra paprastas triukas, padedantis pada\u017eams suteikti glotnumo ir blizgesio \u2013 pa\u010dioje pabaigoje \u012fmai\u0161omas \u0161altas sviestas. \u0160i technika vadinama monter au beurre. Ji tinka ne tik pada\u017eams: taip paruo\u0161ta kiau\u0161inien\u0117 tampa tir\u0161tesn\u0117, kremi\u0161ka ir aksominio skonio. Svarbiausia \u2013 sviestas turi b\u016bti k\u0105 tik i\u0161 \u0161aldytuvo, o kepimo metu reikia kontroliuoti temperat\u016br\u0105 ir kantriai mai\u0161yti, [&hellip;]<\/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":[4],"tags":[],"miestas":[],"class_list":["post-959","post","type-post","status-publish","format-standard","hentry","category-maistas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/959","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=959"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/959\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=959"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}