SD Dojavi
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stdClass Object ( [id] => 1018951 [title] => Zaboravite na običnu marinadu, trebaju vam samo jogurt i začin za kojim ćete poludjeti: sočna pileća prsa daleko su od ‘bezukusnih‘, isprobajte [alias] => zaboravite-na-obicnu-marinadu-treba-vam-samo-jogurt-i-zacin-za-kojim-cete-poludjeti-socna-pileca-prsa-daleko-su-od-bezukusnih-isprobajte [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Koliko god ju neki pokušavali svrstati u kategoriju "bezukusnog" mesa, piletina je sigurno ono najčešće pripremano u mnogim kućanstvima. Jednostavnost i brzina, dostupnost, ali i cjenovna prihvatljivost - ne može puno bolje.

No i okus ovog znatno manje masnog mesa od nekih "crvenih" opcija, može biti daleko od suhog i običnog. Uz par začina i trikova, uz pomoć marinade, možete dobiti obrok koji ćete jedva čekati pripremiti ponovno. 

Kako znamo da je piletina gotova?

Stručnjaci ipak upozoravaju da nedovoljno kuhana ili pečena piletina može biti izvor opasnih patogena koji izazivaju i neke bolesti poput salmonele. Nažalost, ne postoji odgovor na pitanje "koliko dugo peći meso" kako bi ono bilo savršeno pripremljeno, ne prepečeno, a daleko i od sirovog.

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Većina se tu vodi osjećajem i iskustvom. Ipak, ako ćemo se držati pravila, hranu bi trebalo pripremati na temperaturu višoj od 70 stupnjeva. Tu će granicu zadovoljiti svaki štednjak, no idite za tim da temperaturu s početne najjače na vrijeme snizite na onu srednje jaku, prije nego vaš filet postane krt.

Kao jedino pravilo kojim se možete voditi u pripremi piletine, CNN izdvaja ono o teksturi. Kad od glatkog komad mesa postane vlaknast, znate da kuhanje trebate privoditi kraju.

Recept za sočne filete

Iako je čitav svijet poludio za piletinom pohanom uz pomoć grčkog jogurta, ako želite "običan" pečeni filet, možete ovaj sastojak iskoristiti za marinadu. Tehnika je stara dao Mongolsko carstvo, već su u 13. i 14. stoljeću koristili fermentirano mlijeko za mariniranje svih vrsta mesa, kako bi ono zadržalo sočnost i teksturu.

Uobičajenu marinadu od maslinova ulja, soli i limuna samo zamijenite jogurtom. Uz njega, trebat će vam još samo dva sastojka - sol i mljeveni sumak.

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Ovaj egzotični začin raste na Bliskome Istoku, ima ga u Turskoj i Iranu, a dostupan je i u domaćim trgovinama začinima. Blago je aromatičan, ugodno kisel. Baš zato možete preskočiti dodatak octa ili limuna, a ovdje imate još jedan plus - egzotičan, pun okus.

Ukoliko nemate sumak, pomiješajte crni papar, kumin, čili i garam masalu. Pustite da se piletina marinira bare sat vremena prije pripreme. Pržite ju na dvije žlice maslinova ulja, dodajte začine po želji.

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Koliko god ju neki pokušavali svrstati u kategoriju "bezukusnog" mesa, piletina je sigurno ono najčešće pripremano u mnogim kućanstvima. Jednostavnost i brzina, dostupnost, ali i cjenovna prihvatljivost - ne može puno bolje.

No i okus ovog znatno manje masnog mesa od nekih "crvenih" opcija, može biti daleko od suhog i običnog. Uz par začina i trikova, uz pomoć marinade, možete dobiti obrok koji ćete jedva čekati pripremiti ponovno. 

Kako znamo da je piletina gotova?

Stručnjaci ipak upozoravaju da nedovoljno kuhana ili pečena piletina može biti izvor opasnih patogena koji izazivaju i neke bolesti poput salmonele. Nažalost, ne postoji odgovor na pitanje "koliko dugo peći meso" kako bi ono bilo savršeno pripremljeno, ne prepečeno, a daleko i od sirovog.

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Većina se tu vodi osjećajem i iskustvom. Ipak, ako ćemo se držati pravila, hranu bi trebalo pripremati na temperaturu višoj od 70 stupnjeva. Tu će granicu zadovoljiti svaki štednjak, no idite za tim da temperaturu s početne najjače na vrijeme snizite na onu srednje jaku, prije nego vaš filet postane krt.

Kao jedino pravilo kojim se možete voditi u pripremi piletine, CNN izdvaja ono o teksturi. Kad od glatkog komad mesa postane vlaknast, znate da kuhanje trebate privoditi kraju.

Recept za sočne filete

Iako je čitav svijet poludio za piletinom pohanom uz pomoć grčkog jogurta, ako želite "običan" pečeni filet, možete ovaj sastojak iskoristiti za marinadu. Tehnika je stara dao Mongolsko carstvo, već su u 13. i 14. stoljeću koristili fermentirano mlijeko za mariniranje svih vrsta mesa, kako bi ono zadržalo sočnost i teksturu.

Uobičajenu marinadu od maslinova ulja, soli i limuna samo zamijenite jogurtom. Uz njega, trebat će vam još samo dva sastojka - sol i mljeveni sumak.

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Ovaj egzotični začin raste na Bliskome Istoku, ima ga u Turskoj i Iranu, a dostupan je i u domaćim trgovinama začinima. Blago je aromatičan, ugodno kisel. Baš zato možete preskočiti dodatak octa ili limuna, a ovdje imate još jedan plus - egzotičan, pun okus.

Ukoliko nemate sumak, pomiješajte crni papar, kumin, čili i garam masalu. Pustite da se piletina marinira bare sat vremena prije pripreme. Pržite ju na dvije žlice maslinova ulja, dodajte začine po želji.

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StoryEditorOCM
HranaIdeja za ručak

Zaboravite na običnu marinadu, trebaju vam samo jogurt i začin za kojim ćete poludjeti: sočna pileća prsa daleko su od ‘bezukusnih‘, isprobajte

Piše J. V.
30. travnja 2020. - 16:56
13560124
PREMIUM
Shutterstock

Koliko god ju neki pokušavali svrstati u kategoriju "bezukusnog" mesa, piletina je sigurno ono najčešće pripremano u mnogim kućanstvima. Jednostavnost i brzina, dostupnost, ali i cjenovna prihvatljivost - ne može puno bolje.

No i okus ovog znatno manje masnog mesa od nekih "crvenih" opcija, može biti daleko od suhog i običnog. Uz par začina i trikova, uz pomoć marinade, možete dobiti obrok koji ćete jedva čekati pripremiti ponovno. 

Kako znamo da je piletina gotova?

Stručnjaci ipak upozoravaju da nedovoljno kuhana ili pečena piletina može biti izvor opasnih patogena koji izazivaju i neke bolesti poput salmonele. Nažalost, ne postoji odgovor na pitanje "koliko dugo peći meso" kako bi ono bilo savršeno pripremljeno, ne prepečeno, a daleko i od sirovog.

Većina se tu vodi...

#PILETINA#SUMAK#PILEĆA PRSA#RECEPT
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20. svibanj 2024 11:17