stdClass Object ( [id] => 1333033 [title] => Omiljeno jelo svi radimo pogrešno! Želite li dobru musaku, krumpir najprije morate ovako obraditi. Nije riječ o kuhanju [alias] => omiljeno-jelo-svi-radimo-pogresno-zelite-li-dobru-musaku-krumpir-najprije-morate-ovako-obraditi-nije-rijec-o-kuhanju [catid] => 486 [published] => 1 [introtext] => [fulltext] =>

Musaka je ejdno od omiljenih jela na ovim prostorima i svi je volimo. A kako bismo je tek voljeli kad bismo je znali pripremiti kako treba... Da, čini se da svi griješimo kad je pravimo - zaboravljamo ili ne znamo da krumpire najprije treba obraditi. Neki doduše znaju pa krumpire prije slaganja u slojeve najprije lešaju, ali to nije najbolji način.

Želite li najbolju musaku, krumpire ćete najprije ispeći. Neki kažu ispržiti, no to je diskutabilno, a vi radite kako vam je draže. Nama se čini da je bolje uštedjeti na ulju kad već nije presudno za uspjeh, jer krumpiri će se ionako natopiti sokovima mesa koje se peče u musaki pa im je za dobar okus dovoljno i pečenje.

Prethodno pečenje krumpira ima veliku prednost i tome što jamči čvršči materijal za slaganje musake, pored toga što skraćuje vrijeme pečenja musake, što je super jer predugo pečena musaka može rezultirati suhonjavim, ne osobito privlačnim nadjevom.

Želite li uživati u najboljoj musaki koju ste probali, nabavite kvalitetan krumpir i dobro meso te dosta luka i samo se držite navedene procedure. Nudimo i jedan dobar recept koji malo odstupa od izvornog (pored ostalog i po tome što isključuje patlidžane), ali jamči sočnost pa neka vam se nađe pri ruci. Uživajte!

Sočna musaka 

Sastojci:

750 g mljevene junetine
500 g rajčica (može i iz konzerve)
4 velika krumpira
2 luka 
2 češnja češnjaka
250 ml crnog vina
1 žlica paste od rajčice
1 žličica šećera
1 žličica cimeta
1/2 žličice mljevenog klinčića (ili 2-3 cijela)
1/2 žličice mljevenog kima
1/4 žličice mljevenog muškatnog oraščića
maslinovo ulje
sol, papar

Za bešamel

1 l mlijeka
100 g parmezana ili sličnog tvrdog jakog sira
3 žumanjka
6 žlica brašna
5 žlica maslaca
1 list lovora
1/8 žličice mljevenog muškatnog oraščića
sol, papar

Priprema:

Na zagrijanom ulju zažutite mljeveno meso, nakon što porumeni dodajte nasjeckani luk, češnjak i začine. Pustite da se pirja nekoliko minuta dok luk ne omekša pa dodajte pastu od rajčice. Promiješajte i kuhajte dvije-tri minute te zalijte vinom. Kad alkohol ispari dodajte rajčice i žličicu šećera te promiješajte, poklopite i kuhajte oko sat vremena an laganoj vatri.

Za to vrijeme narežite krumpir na ploške debljine oko pola centimetra pa ih stavite peći u pećnicu zagrijanu na 200 stupnjeva Celzija oko pola sata do 45 minuta, dok ne dobiju lijepu boju. Ne moraju biti potpuno pečeni, ali ni previše tvrdi.

Dok se meso kuha, a krumpiri peku, pripremite bešamel. Stavite kuhati mlijeko i lovorov list na srednje jaku vatru da se dobro zagriju.

Odvojeno otopite maslac pa mu dodajte brašno i miješajte dok zaprška ne poprimi blago žućkastu boju. Postupno ulijevajte toplo mlijeko uz neprestano miješajte da ne nastanu grudice. Maknite s vatre i začinite solju, paprom i muškatnim oraščićem.

Dodajte žumanjke i oko 2/3 količine sira pa izmiješajte da postane glatko.

U posudu za pečenje najprije stavite sloj bešamela, potom sloj krumpira pa sloj mesa. Slažite naizmjenično dok sve ne potrošite, a na vrh stavite ostatak sira. Pecite u pećnici zagrijanoj na 200 stupnjeva Celzija oko pola sata do 45 minuta.

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Musaka je ejdno od omiljenih jela na ovim prostorima i svi je volimo. A kako bismo je tek voljeli kad bismo je znali pripremiti kako treba... Da, čini se da svi griješimo kad je pravimo - zaboravljamo ili ne znamo da krumpire najprije treba obraditi. Neki doduše znaju pa krumpire prije slaganja u slojeve najprije lešaju, ali to nije najbolji način.

Želite li najbolju musaku, krumpire ćete najprije ispeći. Neki kažu ispržiti, no to je diskutabilno, a vi radite kako vam je draže. Nama se čini da je bolje uštedjeti na ulju kad već nije presudno za uspjeh, jer krumpiri će se ionako natopiti sokovima mesa koje se peče u musaki pa im je za dobar okus dovoljno i pečenje.

Prethodno pečenje krumpira ima veliku prednost i tome što jamči čvršči materijal za slaganje musake, pored toga što skraćuje vrijeme pečenja musake, što je super jer predugo pečena musaka može rezultirati suhonjavim, ne osobito privlačnim nadjevom.

Želite li uživati u najboljoj musaki koju ste probali, nabavite kvalitetan krumpir i dobro meso te dosta luka i samo se držite navedene procedure. Nudimo i jedan dobar recept koji malo odstupa od izvornog (pored ostalog i po tome što isključuje patlidžane), ali jamči sočnost pa neka vam se nađe pri ruci. Uživajte!

Sočna musaka 

Sastojci:

750 g mljevene junetine
500 g rajčica (može i iz konzerve)
4 velika krumpira
2 luka 
2 češnja češnjaka
250 ml crnog vina
1 žlica paste od rajčice
1 žličica šećera
1 žličica cimeta
1/2 žličice mljevenog klinčića (ili 2-3 cijela)
1/2 žličice mljevenog kima
1/4 žličice mljevenog muškatnog oraščića
maslinovo ulje
sol, papar

Za bešamel

1 l mlijeka
100 g parmezana ili sličnog tvrdog jakog sira
3 žumanjka
6 žlica brašna
5 žlica maslaca
1 list lovora
1/8 žličice mljevenog muškatnog oraščića
sol, papar

Priprema:

Na zagrijanom ulju zažutite mljeveno meso, nakon što porumeni dodajte nasjeckani luk, češnjak i začine. Pustite da se pirja nekoliko minuta dok luk ne omekša pa dodajte pastu od rajčice. Promiješajte i kuhajte dvije-tri minute te zalijte vinom. Kad alkohol ispari dodajte rajčice i žličicu šećera te promiješajte, poklopite i kuhajte oko sat vremena an laganoj vatri.

Za to vrijeme narežite krumpir na ploške debljine oko pola centimetra pa ih stavite peći u pećnicu zagrijanu na 200 stupnjeva Celzija oko pola sata do 45 minuta, dok ne dobiju lijepu boju. Ne moraju biti potpuno pečeni, ali ni previše tvrdi.

Dok se meso kuha, a krumpiri peku, pripremite bešamel. Stavite kuhati mlijeko i lovorov list na srednje jaku vatru da se dobro zagriju.

Odvojeno otopite maslac pa mu dodajte brašno i miješajte dok zaprška ne poprimi blago žućkastu boju. Postupno ulijevajte toplo mlijeko uz neprestano miješajte da ne nastanu grudice. Maknite s vatre i začinite solju, paprom i muškatnim oraščićem.

Dodajte žumanjke i oko 2/3 količine sira pa izmiješajte da postane glatko.

U posudu za pečenje najprije stavite sloj bešamela, potom sloj krumpira pa sloj mesa. Slažite naizmjenično dok sve ne potrošite, a na vrh stavite ostatak sira. Pecite u pećnici zagrijanoj na 200 stupnjeva Celzija oko pola sata do 45 minuta.

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Savjetiprobajte, bolje je

Omiljeno jelo svi radimo pogrešno! Želite li dobru musaku, krumpir najprije morate ovako obraditi. Nije riječ o kuhanju

Piše Spiza SD
24. listopada 2023. - 10:32

Musaka je ejdno od omiljenih jela na ovim prostorima i svi je volimo. A kako bismo je tek voljeli kad bismo je znali pripremiti kako treba... Da, čini se da svi griješimo kad je pravimo - zaboravljamo ili ne znamo da krumpire najprije treba obraditi. Neki doduše znaju pa krumpire prije slaganja u slojeve najprije lešaju, ali to nije najbolji način.

Želite li najbolju musaku, krumpire ćete najprije ispeći. Neki kažu ispržiti, no to je diskutabilno, a vi radite kako vam je draže. Nama se čini da je bolje uštedjeti na ulju kad već nije presudno za uspjeh, jer krumpiri će se ionako natopiti sokovima mesa koje se peče u musaki pa im je za dobar okus dovoljno i pečenje.

Prethodno pečenje krumpira ima veliku prednost i tome što jamči čvršči materijal za slaganje musake, pored toga što skraćuje vrijeme pečenja musake, što je super jer predugo pečena musaka može rezultirati suhonjavim, ne osobito privlačnim nadjevom.

Želite li uživati u najboljoj musaki koju ste probali, nabavite kvalitetan krumpir i dobro meso te dosta luka i samo se držite navedene procedure. Nudimo i jedan dobar recept koji malo odstupa od izvornog (pored ostalog i po tome što isključuje patlidžane), ali jamči sočnost pa neka vam se nađe pri ruci. Uživajte!

Sočna musaka 

Sastojci:

750 g mljevene junetine
500 g rajčica (može i iz konzerve)
4 velika krumpira
2 luka 
2 češnja češnjaka
250 ml crnog vina
1 žlica paste od rajčice
1 žličica šećera
1 žličica cimeta
1/2 žličice mljevenog klinčića (ili 2-3 cijela)
1/2 žličice mljevenog kima
1/4 žličice mljevenog muškatnog oraščića
maslinovo ulje
sol, papar

Za bešamel

1 l mlijeka
100 g parmezana ili sličnog tvrdog jakog sira
3 žumanjka
6 žlica brašna
5 žlica maslaca
1 list lovora
1/8 žličice mljevenog muškatnog oraščića
sol, papar

Priprema:

Na zagrijanom ulju zažutite mljeveno meso, nakon što porumeni dodajte nasjeckani luk, češnjak i začine. Pustite da se pirja nekoliko minuta dok luk ne omekša pa dodajte pastu od rajčice. Promiješajte i kuhajte dvije-tri minute te zalijte vinom. Kad alkohol ispari dodajte rajčice i žličicu šećera te promiješajte, poklopite i kuhajte oko sat vremena an laganoj vatri.

Za to vrijeme narežite krumpir na ploške debljine oko pola centimetra pa ih stavite peći u pećnicu zagrijanu na 200 stupnjeva Celzija oko pola sata do 45 minuta, dok ne dobiju lijepu boju. Ne moraju biti potpuno pečeni, ali ni previše tvrdi.

Dok se meso kuha, a krumpiri peku, pripremite bešamel. Stavite kuhati mlijeko i lovorov list na srednje jaku vatru da se dobro zagriju.

Odvojeno otopite maslac pa mu dodajte brašno i miješajte dok zaprška ne poprimi blago žućkastu boju. Postupno ulijevajte toplo mlijeko uz neprestano miješajte da ne nastanu grudice. Maknite s vatre i začinite solju, paprom i muškatnim oraščićem.

Dodajte žumanjke i oko 2/3 količine sira pa izmiješajte da postane glatko.

U posudu za pečenje najprije stavite sloj bešamela, potom sloj krumpira pa sloj mesa. Slažite naizmjenično dok sve ne potrošite, a na vrh stavite ostatak sira. Pecite u pećnici zagrijanoj na 200 stupnjeva Celzija oko pola sata do 45 minuta.

Želite li dopuniti temu ili prijaviti pogrešku u tekstu?
18. svibanj 2024 03:33