stdClass Object ( [id] => 1359205 [title] => Kako skuhati najbolji gulaš: ovo su tri ključne stvari za uspjeh, tiču se mesa, luka i ‘tajnog‘ dodatka na samom kraju [alias] => kako-skuhati-najbolji-gulas-ovo-su-tri-kljucne-stvari-za-uspjeh-ticu-se-mesa-luka-i-tajnog-dodatka-na-samom-kraju [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Gulaš volimo jesti cijele godine, ali zimi nam baš nekako lijepo paše: svaka žlica tog gustog i krepkog jela pravi je užitak, a nakon što smo ga se fino najeli možemo biti sigurni da ćemo dugo ostati siti. No kuhanje gulaša nekima je izazov koji često završi razočaranjem - razlog je u tome što uporno ponavljaju početničke greške.

Kako biste skuhali stvarno dobar gulaš, morat ćete pripaziti na nekoliko stvari, a prva od njih je izbor mesa. Kad kuhate gulaš, zaboravite na "fit" komade mesa s malo masti, takve bokune sačuvajte za šnicele.

Treba vam komad mesa protkan masnoćom i žilicama, prekriven opnom koju mnogi iz neznanja odstranjuju i bacaju, a baš su ti djelovi - masnoća, žilice, tetive i slično - zaslužni za onu lijepu teksturu koju svi vole, od koje se nepce raduje, a prsti lijepe.  Odlučite se za vrat, lopaticu ili plećku odnosno nešto što vaš mesar nudi u tom trenutku, a da odgovara gore navedenom opisu.

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Nadalje, treba vam malo strpljenja, kako po pitanju duljine kuhanja, tako i po pitanju svake pojedine faze. Nipošto nemojte brzati s dodavanjem sastojaka, pustite da se svaki od njih obradi onoliko koliko mu treba.

Bez obzira na to volite li najprije prepržiti meso pa na masnoći koju je pustilo pirjati luk ili vam je draže meso dodati na luk koji se već dobro izdinstao (oba načina imaju svoje prednosti i svoj klub obožavatelja), nemojte se žuriti.

Ako ćete prvo dodati meso, odradite to u serijama i pustite ga da sa svih strana dobije lijepu koricu, ako ćete prvo dodati luk, ostavite ga da se na miru dinsta sve dok se ne raspadne od mekoće i dobije lijepu zlatnosmeđu boju. Nema ništa gore od rijetkog gulaša u kojem plivaju komadići kapule!

Pripazite s dodavanjem povrća. Ako se držite klasičnih recepata koji pored spomenutog luka uključuju još samo krumpir i mrkvu, nema straha: dodat ćete ih čim meso i luk zalijete vodom ili juhom, no ako ste se odlučili u svoj gulaš ubaciti dodatke poput graška, gljiva i tikve (svaka od ovih ideja je izvrsna, a možete ih i kombinirati), ubacite ih na pola kuhanja jer će se u protivnom raskuhati.

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I još samo šećer na kraju. Možda i doslovno. Kad je gulaš gotov, a prije nego ga skinete s vatre, provjerite začine i izbalansirajte okus. Ako ste koristili rajčice, bilo u vidu konšerve ili u obliku paste, vjerojatno će vam trebati malo šećera kako gulaš ne bi bio prekiseo. No može se dogoditi da šećera uopće ne treba, osobito ako ste bili široke ruke po pitanju mrkve.

U tom bi vam se slučaju moglo dogoditi da vam treba kiseli element - prepoznat ćete tu potrebu ako okusite gulaš i zaključite da je nekako bljutav, ali ne i neslan. U tom slučaju pomoći će koji kućarin octa ili pak limunovog soka ako niste neki ljubitelj kvasine.

Moguće je i da će vam zatrebati dodatak koji će vaš gulaš podići na višu razinu, a u tom slučaju možete birati između dodataka kao što su soja umak ili Worcestershire za ono što se naziva umami okusom, malo čilija ili tabasca za ljutinu, nešto dimljene paprike za dubinu okusa ili pak malo limunove korice za svježinu.

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Gulaš volimo jesti cijele godine, ali zimi nam baš nekako lijepo paše: svaka žlica tog gustog i krepkog jela pravi je užitak, a nakon što smo ga se fino najeli možemo biti sigurni da ćemo dugo ostati siti. No kuhanje gulaša nekima je izazov koji često završi razočaranjem - razlog je u tome što uporno ponavljaju početničke greške.

Kako biste skuhali stvarno dobar gulaš, morat ćete pripaziti na nekoliko stvari, a prva od njih je izbor mesa. Kad kuhate gulaš, zaboravite na "fit" komade mesa s malo masti, takve bokune sačuvajte za šnicele.

Treba vam komad mesa protkan masnoćom i žilicama, prekriven opnom koju mnogi iz neznanja odstranjuju i bacaju, a baš su ti djelovi - masnoća, žilice, tetive i slično - zaslužni za onu lijepu teksturu koju svi vole, od koje se nepce raduje, a prsti lijepe.  Odlučite se za vrat, lopaticu ili plećku odnosno nešto što vaš mesar nudi u tom trenutku, a da odgovara gore navedenom opisu.

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image
Shutterstock
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Nadalje, treba vam malo strpljenja, kako po pitanju duljine kuhanja, tako i po pitanju svake pojedine faze. Nipošto nemojte brzati s dodavanjem sastojaka, pustite da se svaki od njih obradi onoliko koliko mu treba.

Bez obzira na to volite li najprije prepržiti meso pa na masnoći koju je pustilo pirjati luk ili vam je draže meso dodati na luk koji se već dobro izdinstao (oba načina imaju svoje prednosti i svoj klub obožavatelja), nemojte se žuriti.

Ako ćete prvo dodati meso, odradite to u serijama i pustite ga da sa svih strana dobije lijepu koricu, ako ćete prvo dodati luk, ostavite ga da se na miru dinsta sve dok se ne raspadne od mekoće i dobije lijepu zlatnosmeđu boju. Nema ništa gore od rijetkog gulaša u kojem plivaju komadići kapule!

Pripazite s dodavanjem povrća. Ako se držite klasičnih recepata koji pored spomenutog luka uključuju još samo krumpir i mrkvu, nema straha: dodat ćete ih čim meso i luk zalijete vodom ili juhom, no ako ste se odlučili u svoj gulaš ubaciti dodatke poput graška, gljiva i tikve (svaka od ovih ideja je izvrsna, a možete ih i kombinirati), ubacite ih na pola kuhanja jer će se u protivnom raskuhati.

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image
Shutterstock
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I još samo šećer na kraju. Možda i doslovno. Kad je gulaš gotov, a prije nego ga skinete s vatre, provjerite začine i izbalansirajte okus. Ako ste koristili rajčice, bilo u vidu konšerve ili u obliku paste, vjerojatno će vam trebati malo šećera kako gulaš ne bi bio prekiseo. No može se dogoditi da šećera uopće ne treba, osobito ako ste bili široke ruke po pitanju mrkve.

U tom bi vam se slučaju moglo dogoditi da vam treba kiseli element - prepoznat ćete tu potrebu ako okusite gulaš i zaključite da je nekako bljutav, ali ne i neslan. U tom slučaju pomoći će koji kućarin octa ili pak limunovog soka ako niste neki ljubitelj kvasine.

Moguće je i da će vam zatrebati dodatak koji će vaš gulaš podići na višu razinu, a u tom slučaju možete birati između dodataka kao što su soja umak ili Worcestershire za ono što se naziva umami okusom, malo čilija ili tabasca za ljutinu, nešto dimljene paprike za dubinu okusa ili pak malo limunove korice za svježinu.

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Kako skuhati najbolji gulaš: ovo su tri ključne stvari za uspjeh, tiču se mesa, luka i ‘tajnog‘ dodatka na samom kraju

Piše Tea Sumić Miletić
29. siječnja 2024. - 07:05

Gulaš volimo jesti cijele godine, ali zimi nam baš nekako lijepo paše: svaka žlica tog gustog i krepkog jela pravi je užitak, a nakon što smo ga se fino najeli možemo biti sigurni da ćemo dugo ostati siti. No kuhanje gulaša nekima je izazov koji često završi razočaranjem - razlog je u tome što uporno ponavljaju početničke greške.

Kako biste skuhali stvarno dobar gulaš, morat ćete pripaziti na nekoliko stvari, a prva od njih je izbor mesa. Kad kuhate gulaš, zaboravite na "fit" komade mesa s malo masti, takve bokune sačuvajte za šnicele.

Treba vam komad mesa protkan masnoćom i žilicama, prekriven opnom koju mnogi iz neznanja odstranjuju i bacaju, a baš su ti djelovi - masnoća, žilice, tetive i slično - zaslužni za onu lijepu teksturu koju svi vole, od koje se nepce raduje, a prsti lijepe.  Odlučite se za vrat, lopaticu ili plećku odnosno nešto što vaš mesar nudi u tom trenutku, a da odgovara gore navedenom opisu.

image
Shutterstock

Nadalje, treba vam malo strpljenja, kako po pitanju duljine kuhanja, tako i po pitanju svake pojedine faze. Nipošto nemojte brzati s dodavanjem sastojaka, pustite da se svaki od njih obradi onoliko koliko mu treba.

Bez obzira na to volite li najprije prepržiti meso pa na masnoći koju je pustilo pirjati luk ili vam je draže meso dodati na luk koji se već dobro izdinstao (oba načina imaju svoje prednosti i svoj klub obožavatelja), nemojte se žuriti.

Ako ćete prvo dodati meso, odradite to u serijama i pustite ga da sa svih strana dobije lijepu koricu, ako ćete prvo dodati luk, ostavite ga da se na miru dinsta sve dok se ne raspadne od mekoće i dobije lijepu zlatnosmeđu boju. Nema ništa gore od rijetkog gulaša u kojem plivaju komadići kapule!

Pripazite s dodavanjem povrća. Ako se držite klasičnih recepata koji pored spomenutog luka uključuju još samo krumpir i mrkvu, nema straha: dodat ćete ih čim meso i luk zalijete vodom ili juhom, no ako ste se odlučili u svoj gulaš ubaciti dodatke poput graška, gljiva i tikve (svaka od ovih ideja je izvrsna, a možete ih i kombinirati), ubacite ih na pola kuhanja jer će se u protivnom raskuhati.

image
Shutterstock

I još samo šećer na kraju. Možda i doslovno. Kad je gulaš gotov, a prije nego ga skinete s vatre, provjerite začine i izbalansirajte okus. Ako ste koristili rajčice, bilo u vidu konšerve ili u obliku paste, vjerojatno će vam trebati malo šećera kako gulaš ne bi bio prekiseo. No može se dogoditi da šećera uopće ne treba, osobito ako ste bili široke ruke po pitanju mrkve.

U tom bi vam se slučaju moglo dogoditi da vam treba kiseli element - prepoznat ćete tu potrebu ako okusite gulaš i zaključite da je nekako bljutav, ali ne i neslan. U tom slučaju pomoći će koji kućarin octa ili pak limunovog soka ako niste neki ljubitelj kvasine.

Moguće je i da će vam zatrebati dodatak koji će vaš gulaš podići na višu razinu, a u tom slučaju možete birati između dodataka kao što su soja umak ili Worcestershire za ono što se naziva umami okusom, malo čilija ili tabasca za ljutinu, nešto dimljene paprike za dubinu okusa ili pak malo limunove korice za svježinu.

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19. svibanj 2024 07:02