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[title] => Za najbolje meso s gradela trebat će vam tekućina bolja od marinade, umak dobar za polizati prste i ‘čudo‘ iz folije
[alias] => za-najbolje-meso-s-gradela-trebat-ce-vam-tekucina-bolja-od-marinade-umak-dobar-za-polizati-prste-i-cudo-iz-folije
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Za najbolje meso s roštilja trebat će vam dobar komad kvalitetnog mesa, no na odmet vam neće biti još tri stvari. Ponajprije mislimo na tehniku koja jamči savršenu sočnost i osobito fin okus, zatim na slastan umak uz koji čak i bezvezni komadi mesa postaju za polizat prste te konačno i na šećer na kraju, odnosno pečeni češnjak koji sve što možete ispeći na gradelama čini još boljim.
No krenimo redom. Osobita tehnika koju spominjemo trik je koji rado koriste poznati chefovi, a odnedavno je populariziran i među amaterima kao "brining". Zapravo je riječ o sasvim običnom stavljanju u salamuru, koja u ovom slučaju, pored soli i tekućine, podrazumijeva i šećer te začine. Pripisuju joj fantastično djelovanje na meso kojemu poboljšava aromu i skraćuje vrijeme pečenja. Tajna je u kemiji – ležanjem u salamuri u mesu se opuštaju proteinske veze pa postaje mekše i brže se ispeče, bez isušivanja.
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Kad ste izabrali lijep komad mesa i donijeli ga doma, zakuhajte salamuru od vode, soli i šećera pa dodajte začine (ružmarin, lovor, majčina dušica, itd.) i po želji povrće (luk, češnjak, mrkvu...). Dio vode možete nadomjestiti pivom, octom, jabučnim sokom ili sokom citrusa koji će zbog svoje kiselosti dodatno skratiti vrijeme ležanja u salamuri.
Kad se slamura ohladi na sobnu temperaturu, uronite meso u nju i nakon što je isteklo preporučeno vrijeme, izvadite ga, isplahnite, posušite i pripremajte kao što biste i inače.
Ovo je jedan od zgodnih recepata za salamuru, a začine i njihovu količinu možete prilagoditi svom ukusu i vrsti mesa koje pripremate.
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---
Salamura
Sastojci:
3 l vode
300 g soli
200 g šećera
10 sjemenki korijandera
10 zrna papra
5 klinčića
3 grančice majčine dušice
3 lista lovora
1 limun
1 naranča
Priprema:
Stavite sjemenke korijandera, papar u zrnu i klinčiće u zagrijanu posudu za kuhanje i lagano ih tostirajte na suho dok ne zamirišu. Dodajte 1 litru vode, sol i šećer zajedno s majčinom dušicom, lovorovim lišćem, koricom citrusa te pustite da zavrije. Miješajte dok se sol i šećer potpuno ne otope pa maknite s vatre.
Dodajte preostale 2 litre vode pa pustite da se ohladi. Meso potopite u salamuru i ostavite u hladnjaku na preporučeno vrijeme – za pojedinačne porcije poput pilećih prsa ili svinjskih kotleta potrebno je nekoliko sati, ribljim filetima je potrebno samo dvadesetak minuta, dok cijelim komadima mesa poput rebara treba odmaranje u salamuri preko noći – a kada to vrijeme istekne, meso isperite u hladnoj vodi i osušite.
Ako kuhate perad, dobro je ostaviti je par sati prije pečenja, a nakon namakanja u salamuri da odstoji nepokrivena u hladnjaku kako bi se koža dobro osušila, jer će tako postati hrskavija tijekom pečenja.
---
---
Druga stavka odnosi se na BBQ umak - ono za što do prije par godina nismo ni znali da postoji, danas nam je nezaobilazna potreba prilikom gradelavanja. Naravno, možete kupiti gotovi, ali tako ćete propustiti priliku uživati u BBQ umaku baš po svome ukusu. Potrudite se malo, nećete zažaliti, osobito ako odaberete ovaj recept.
Domaći BBQ umak
Sastojci:
400 g kečapa
240 g jabučnog octa
120 g smeđeg šećera
100 g Sriracha umaka
40 g Worcestershire umaka
30 g kombu dashija
15 g cijelih sjemenki kumina
15 g suhih čili pahuljica
15 g bijelog papra u zrnu
Priprema:
Ako niste nabavili Sriracha umak, koristite ljuti kečap ili dodajte malo Tabasca, a umjesto Worcestershire umaka poslužit će vam mješavina soja umaka i kečapa u jednakim omjerima. Nemate li kombu daishi (riječ je o prahu alge kombu), koristite prah neke druge morske trave, riblji umak ili čak suhe gljive u prahu.
Tostirajte kumin, čili i papar u zrnu pa ih sameljite u mužaru. Pomiješajte ih s ostalim sastojcima i kratko prokuhajte dok se tekućina malo ne reducira.
Kad ste zadovoljni gustoćom, maknite s vatre i malo ohladite. Kušajte kako vam odgovara okus – ako vam je preslatko, dodajte malo jabučnog octa, kvasine ili limunova soka. Ako vam je previše kiseo, dodajte još malo šećera. Fali li vam ljutine, pomoći će koja kap Tabasca.
Kad ste zadovoljno okusom, umak uz pomoć kista mažite po mesu dok se peče. Mažite u više navrata, sve dok meso nije ispečeno.
---
---
I, treća sreća, odnosno pečeni češnjak. Sastojak koji je trenutno toliki hit da ga ljubitelji njegovog dubokog, slatkastog okusa dodaju gotovo u sve - od umaka, preko krem juha do točeva, a neki ga toliko obožavaju da ga, pomiješanog s malo maslinovog ulja, mažu na krekere. Možete ga pripremiti na dva načina: na roštilju ili u pećnici.
Za koji god da se način pripreme odlučite, glavici češnjaka odrežite vrh, tako da se vidi svaki pojedinačni režanj češnjaka, smjestite je na dovoljno velik komad aluminijske folije pa je dobro nakapajte uljem i čvrsto zatvorite. Pecite u pećnici zagrijanoj na 200 stupnjeva oko pola sata ili na roštilju oko 40 minuta, ovisno o veličini glavice. Pečeni i lagano ohlađeni češnjak samo istisnite iz ljuske i koristite kao prilog ili pomiješajte s krem sirom pa poslužite kao umak uz meso, a najjednostavnije vam je jednostavno ga razmazati po kruhu koji ste prethodno malo prepekli na gradelama.
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title=Za najbolje meso s gradela trebat će vam tekućina bolja od marinade, umak dobar za polizati prste i 'čudo' iz folije
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Za najbolje meso s roštilja trebat će vam dobar komad kvalitetnog mesa, no na odmet vam neće biti još tri stvari. Ponajprije mislimo na tehniku koja jamči savršenu sočnost i osobito fin okus, zatim na slastan umak uz koji čak i bezvezni komadi mesa postaju za polizat prste te konačno i na šećer na kraju, odnosno pečeni češnjak koji sve što možete ispeći na gradelama čini još boljim.
No krenimo redom. Osobita tehnika koju spominjemo trik je koji rado koriste poznati chefovi, a odnedavno je populariziran i među amaterima kao "brining". Zapravo je riječ o sasvim običnom stavljanju u salamuru, koja u ovom slučaju, pored soli i tekućine, podrazumijeva i šećer te začine. Pripisuju joj fantastično djelovanje na meso kojemu poboljšava aromu i skraćuje vrijeme pečenja. Tajna je u kemiji – ležanjem u salamuri u mesu se opuštaju proteinske veze pa postaje mekše i brže se ispeče, bez isušivanja.
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Kad ste izabrali lijep komad mesa i donijeli ga doma, zakuhajte salamuru od vode, soli i šećera pa dodajte začine (ružmarin, lovor, majčina dušica, itd.) i po želji povrće (luk, češnjak, mrkvu...). Dio vode možete nadomjestiti pivom, octom, jabučnim sokom ili sokom citrusa koji će zbog svoje kiselosti dodatno skratiti vrijeme ležanja u salamuri.
Kad se slamura ohladi na sobnu temperaturu, uronite meso u nju i nakon što je isteklo preporučeno vrijeme, izvadite ga, isplahnite, posušite i pripremajte kao što biste i inače.
Ovo je jedan od zgodnih recepata za salamuru, a začine i njihovu količinu možete prilagoditi svom ukusu i vrsti mesa koje pripremate.
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Salamura
Sastojci:
3 l vode
300 g soli
200 g šećera
10 sjemenki korijandera
10 zrna papra
5 klinčića
3 grančice majčine dušice
3 lista lovora
1 limun
1 naranča
Priprema:
Stavite sjemenke korijandera, papar u zrnu i klinčiće u zagrijanu posudu za kuhanje i lagano ih tostirajte na suho dok ne zamirišu. Dodajte 1 litru vode, sol i šećer zajedno s majčinom dušicom, lovorovim lišćem, koricom citrusa te pustite da zavrije. Miješajte dok se sol i šećer potpuno ne otope pa maknite s vatre.
Dodajte preostale 2 litre vode pa pustite da se ohladi. Meso potopite u salamuru i ostavite u hladnjaku na preporučeno vrijeme – za pojedinačne porcije poput pilećih prsa ili svinjskih kotleta potrebno je nekoliko sati, ribljim filetima je potrebno samo dvadesetak minuta, dok cijelim komadima mesa poput rebara treba odmaranje u salamuri preko noći – a kada to vrijeme istekne, meso isperite u hladnoj vodi i osušite.
Ako kuhate perad, dobro je ostaviti je par sati prije pečenja, a nakon namakanja u salamuri da odstoji nepokrivena u hladnjaku kako bi se koža dobro osušila, jer će tako postati hrskavija tijekom pečenja.
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Druga stavka odnosi se na BBQ umak - ono za što do prije par godina nismo ni znali da postoji, danas nam je nezaobilazna potreba prilikom gradelavanja. Naravno, možete kupiti gotovi, ali tako ćete propustiti priliku uživati u BBQ umaku baš po svome ukusu. Potrudite se malo, nećete zažaliti, osobito ako odaberete ovaj recept.
Domaći BBQ umak
Sastojci:
400 g kečapa
240 g jabučnog octa
120 g smeđeg šećera
100 g Sriracha umaka
40 g Worcestershire umaka
30 g kombu dashija
15 g cijelih sjemenki kumina
15 g suhih čili pahuljica
15 g bijelog papra u zrnu
Priprema:
Ako niste nabavili Sriracha umak, koristite ljuti kečap ili dodajte malo Tabasca, a umjesto Worcestershire umaka poslužit će vam mješavina soja umaka i kečapa u jednakim omjerima. Nemate li kombu daishi (riječ je o prahu alge kombu), koristite prah neke druge morske trave, riblji umak ili čak suhe gljive u prahu.
Tostirajte kumin, čili i papar u zrnu pa ih sameljite u mužaru. Pomiješajte ih s ostalim sastojcima i kratko prokuhajte dok se tekućina malo ne reducira.
Kad ste zadovoljni gustoćom, maknite s vatre i malo ohladite. Kušajte kako vam odgovara okus – ako vam je preslatko, dodajte malo jabučnog octa, kvasine ili limunova soka. Ako vam je previše kiseo, dodajte još malo šećera. Fali li vam ljutine, pomoći će koja kap Tabasca.
Kad ste zadovoljno okusom, umak uz pomoć kista mažite po mesu dok se peče. Mažite u više navrata, sve dok meso nije ispečeno.
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I, treća sreća, odnosno pečeni češnjak. Sastojak koji je trenutno toliki hit da ga ljubitelji njegovog dubokog, slatkastog okusa dodaju gotovo u sve - od umaka, preko krem juha do točeva, a neki ga toliko obožavaju da ga, pomiješanog s malo maslinovog ulja, mažu na krekere. Možete ga pripremiti na dva načina: na roštilju ili u pećnici.
Za koji god da se način pripreme odlučite, glavici češnjaka odrežite vrh, tako da se vidi svaki pojedinačni režanj češnjaka, smjestite je na dovoljno velik komad aluminijske folije pa je dobro nakapajte uljem i čvrsto zatvorite. Pecite u pećnici zagrijanoj na 200 stupnjeva oko pola sata ili na roštilju oko 40 minuta, ovisno o veličini glavice. Pečeni i lagano ohlađeni češnjak samo istisnite iz ljuske i koristite kao prilog ili pomiješajte s krem sirom pa poslužite kao umak uz meso, a najjednostavnije vam je jednostavno ga razmazati po kruhu koji ste prethodno malo prepekli na gradelama.
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Shutterstock
Salamura će omekšati meso i podariti mu sočnost
Shutterstock
Sa začinima se možete poigrati, bitno je samo da se držite osnovnih principa i tehnike
Shutterstock
Domaći BBQ umak najbolji je na rebarcima, ali jako lijepo će pasati i uz druge pozicije i vrste mesa
Shutterstock
Dobro ih nakapajte uljem, zamotajte i budite strpljivi. Nećete požaliti!
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)
[10] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[11] => stdClass Object
(
[id] => 70
[name] => Open link in new window
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 12
[alias] => open_link_in_new_window
)
[12] => stdClass Object
(
[id] => 71
[name] => Horizontal crop of the main photo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 13
[alias] => horizontal_crop_of_the_main_photo
)
[13] => stdClass Object
(
[id] => 73
[name] => No-index
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 15
[alias] => no_index
)
[14] => stdClass Object
(
[id] => 74
[name] => No-cache
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 16
[alias] => no_cache
)
[15] => stdClass Object
(
[id] => 77
[name] => Don't show on the front page
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 17
[alias] => dont_show_on_the_front_page
)
[16] => stdClass Object
(
[id] => 78
[name] => Related on bottom
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 18
[alias] => related_on_bottom
)
[17] => stdClass Object
(
[id] => 79
[name] => Live button
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 19
[alias] => live_button
)
[26] => stdClass Object
(
[id] => 87
[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 97
[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
)
16. svibanj 2024 22:38
